Veggie Omelet and Turkey Bacon - LIVE DEMO!

Hello, hello, hello. Good. Well, I guess it's afternoon now. Happy Wednesday. Happy hump day, middle of the week. Hope everyone is doing well. Just wanted to hop on and do a quick meal, answer a few questions. I'm between meetings so I'll be moving fast. But let's go ahead and get started. Hello again. Welcome. If you're new here, I am Maggie. I am your substitute teacher and in today's class, I'm going to be making a veggie omelet with some turkey bacon. We usually talk about healthy recipes. I'm living a healthy lifestyle for the first time in my adult life. So far down 70 pounds with at least, actually, I have good news, you guys. I hit the 75 pound goal today. So very excited, very excited. So 75 pounds down now with at least 25 more to go. When I started my channel last month, it was at 60 pounds. So I have reached my goal, you guys. I said that I wanted to be really strict for the month of March because I am traveling for spring break where I live. It's the first week of April and I've officially got my 10 pounds off for this month. So hey, good morning. Thank you so much for holding me accountable. Let me wash my hands and we'll talk and cook. All right. So again, one of the reasons that I am making this veggie omelet, not only is it something that's approved for me, we'll talk a little bit more about that. But a little quick tip, whenever you're going to be gone for a while, like I said, I'm traveling, trying to go through all the produce that I have so nothing goes bad and go ahead and use it up. So what I have, package is kind of messy, but this is just regular butterball turkey bacon. Come on in. Feel free to shout out where you're watching from if you'd like. All right. So I'm going to cook this in the air fryer. And so what I do is I just separate out the bacon pieces into single sheets. Let me put it down on my work surface so you guys can see. I'm just checking expiration dates to make sure. OK, this is still good. Used by May. But still, to me, once you open the packages, they probably hold better when they're unopened. But to me, they spoil faster once they're opened. So if you can have full flavor bacon, please have some for me. Hey, JSP. So we've got butterball turkey bacon and I've just put it here on the rack for my air fryer. Let me wash my hands. Again, if you eat real bacon, please enjoy some for me. But turkey bacon has been approved for me. So in order to make it more palatable, I like to go over it. Hey, them peoples, come on in from St. Louis. I do a pretty liberal crushed black pepper all over the bacon before I cook it, just so it kind of gets a little flavor because let's face it, y'all. It's kind of like deli meat, but it gives me the bacon experience. So I've had some questions about my food sensitivity test. So I want to talk to you guys about that while I'm cooking. All right. So I'll show you what I have here. I just went pretty liberal on the crushed black pepper and then the air fryer that I have, the heat surfaces at the top. The air fryers also have a fan, kind of like a convection oven. So I put an extra tray over the top and then I cook the bacon inside there. That keeps it from flapping up and flying around. So I'm going to go ahead and get this started. So I just put it on the French fry setting, which is like 400, y'all. I cook with all of my sensors. So even though my air fryer sounds like it's taking off, I'm going to look at it. And once the bacon, I mean, you saw that it's kind of limp right now. Once it stiffens up and kind of crisps and breaks like that, then we're good to go. All right. So let's get started on my omelet and I'll talk to you guys a little bit about my food sensitivity test. I'm going to make a beverage first. All right. So beverage, because I'm thirsty. I'm going to have coffee. I'm going to say this morning. Oh, Maggie in the building, the queen is cooking. That's so sweet. Thank you. I'm so glad you guys enjoyed this. You know, people just encouraged me to do it. And I was like, yeah, people already know this stuff, but found out yesterday, you know, we all start somewhere. All right. So for coffee, which I do enjoy, part of my test results revealed that I need to drink more alkaline water. You can buy your own or you can make your own. I get these Alkazone drops on Amazon. It's about 14, $15 for this little thing, but just a couple of drops like that turns regular water into alkaline water so that the water that you're drinking stays to hydrate. What I found out is that I was drinking, drinking, drinking water and it was just going through me. So alkaline water helps it to stay and hydrate you. I don't drink half and half because I can't have cow dairy. So I switched over to almond creamers. This almond breeze has a little bit of extra sugar. I like it light and sweet. I really should go for unsweetened, but there's a lot of options for plant-based creamers, coconut milk, almond milk, and some blends. And then lastly for the syrup pump that we like in the coffee shops, skinny syrups makes all different zero sugar, zero calorie flavors. This one is mocha and a little squirt, a little goes a long way, very concentrated. I keep these in my purse in the car. Whenever I'm out, I buy unsweetened beverages and then I sweeten them myself. Beverages and condiments are a great place to start if you want to avoid a lot of that extra stuff. So I just mix it all in here. And then I put the, I turn on the Keurig and let it blend into the creamer. But of course it's out of water. One moment. All right. So I've had some questions about my food sensitivity test. So before we get started on our omelet, I'll tell you guys about it. This is what I did. It's working for me. I finally feel like in my forties, I'm 46 now, I've cracked the code. I thought I had to either eat what I like and not like how I look or like how I look and hate what I eat. I found something that allows me to enjoy my food and lose this excess weight that was turning into health problems as I age. So locked in wellness is where my metabolic specialist is. Her name is Nancy Massoud. She is amazing, beautiful Lebanese woman. Let's see. I'll just tell the story while I'm waiting on my coffee to brew. So I've struggled with my weight all of my life. You know, I come from a normal size family. Mom, dad, and brother were always, you know, regular size and all. I was always like the chubby kid and on special diets and just, you know, up and down and just all of that stuff. But the weight never really stopped me from accomplishing my goal. So I just accepted that, you know, I'm just a big girl. This is just, you know, the cross I have to bear. One moment, getting my coffee. Yummy. Okay. So, you know, then life happens, you know, go to the college. I remember, you know, you go to college, you put on weight, you know, graduate, get married, lose weight for the wedding dress, get comfortable, put on weight. Don't do that. You know, have a child, have another child. And then, you know, the weight is just, you know, hanging around. Get divorced. I'm amicably divorced. And I just was, you know, carrying around all this weight. And then it started to cause, like, you know, problems that I thought was just getting older. I had joint pain, bad joint pain, knee and back. Everything was stiff and tight. I was taking pain pills eight and ten a day. I would wake up with muscle spasms. It was just all of this stuff. And then, you know, blood pressure was borderline. Cholesterol was elevated. I was pre-diabetic. So, you know, I thought I was just going to be like the typical American, just on medication. And this is just my life. I work from home now, gratefully. But when I was in the office, I saw a lady who, kind of a plain Jane. We're friends now. And I saw her, like, dressed up one day. And she had been losing weight, but I knew she was also going through a divorce. So, you know, you never really want to say anything, what's going on with people. And she was all dressed up, had on heels and a dress. And I was like, now's my chance. And so when I approached her, I was like, you know, you look amazing. You know, what have you done? And she said that she went to get her gut health checked. And I had never heard that before. Y'all, I've done it all. I've done Nutrisystem. I've done Weight Watchers. They're all great. They all work. But the problem that I had, and a lot of you all might have, is that once you stop eating that food or that way, and you go back to your old habits, you know the weight's going to come back on, plus some. And so I always struggled to find something that I could continue to do, even after I lost the weight. So I was like, okay, gut health, never heard of that before. I'll go. So I made an appointment with Nancy at Locked In Wellness. And I'm in the Atlanta area. Nancy has clients worldwide. So you don't have to be in the Atlanta area. But when I went in to meet with her, she took one look at me and she said, you're not really that big. Like, your frame is not really that big. You just have a lot of inflammation. And I had never heard that before, right? At 40, 43. I've been on this journey about three years. And I had never heard that before. I just thought I'm a big girl. I'm big boned. You know, all that stuff we tell ourselves. And when she said inflammation, I was like, what is that? I'm trying to figure out if I can work and talk at the same time. All right. You know, what is that? And so we ended up doing a food sensitivity test in her office. And the food sensitivity test was two components. She had like this long Q-tip looking thing, open your mouth. And she did a swab on the inside of my cheek and then put it into like a little tube or whatever to mail off to some laboratory. And then she took some hair samples from the back, just some small like baby locks, not a lot of hair. And she said, okay, when your results come back in a few days, no more than a week, I'll call you. We'll go over everything. That's when I got the report. All right. I'm going to check on the bacon and try and get started on the omelette. And I have made some videos about this. Bacon is still a little soft. I like it crispy. All right. So let's see. How many eggs are we going to do? I'm coming back to the story. I'll do a two egg omelette since I'm doing bacon and some cheese. So I have a glass gravy boat just from Walmart. I love to use it. Helps to see through. And I use a chopstick to mix. If you're using egg whites, you can pour them from the carton. I'm using whole eggs. If you don't eat eggs, you can use the plant-based. I have tried the Just Egg, the new one that's all over the news. It is good. The texture gives you that jiggly egg texture. But the taste, to me, it tastes like vegetables because it's plant-based and there's nothing wrong with that. But it is a good substitute for eggs if you like that. All right. So she called me in a few days and I got, she emailed me my report, two eggs, and she called me and we started to chat. Washing my hands. So when she mailed me this report, y'all, I was like, you have got to be kidding me. Just about everything that I ate every day came up on my sensitivity list. Chicken, coffee, citrus, dairy, gluten, which is bread. Oh my God. It was like a dozen things. And I'm looking at it. I'm like, what the heck am I supposed to eat? I eat this stuff all the time. That's where the substitutions came from. So we're going to do a little salt and pepper in our eggs before we beat them. So when I got my results, I'm like, my life is over. I eat this stuff all the time. What the heck am I supposed to eat? And what I learned, you guys, and I don't mind to tell this story over and over, salt and pepper, and then I'm just going to use the chopstick to beat them well. There are some foods that your body processes well. You burn right through it. You're running like a race car. Everything is great. And there are some foods that you eat and they don't process well. Just beating the eggs. They hang around your system. They cause inflammation, swelling, which can be painful, especially in your joints. Some people have really bad eczema. Some people have like sinus drainage every time they eat something. Some people get really bad migraines and they don't know why. Your body is struggling to process some foods and you just keep shoving it in because you don't know. I didn't know. So I was like, oh my goodness. Well, I hadn't tried this before. All right, we got our eggs blended. Since I'm doing two eggs, I'm going to do the small skillet, which is about the size of my hand. I was thinking, should I do the big one? But I want enough to like fold it over. We'll see. All right. Hold that thought. Checking our bacon. Oh yeah. Let me take off one of these. All right. If you guys can see here, you can see by the color and you can see it's actually a little well done, but this is fine because I think I'm going to cut some of it up or break some of it up into the omelet. All right. So your body is struggling to process this stuff. This is hard. The story time and the cooking. Hey, good afternoon, Val. Come on in. It's my first meal of the day. I only eat two and I'm running behind. Again, I can't have dairy. So a substitute that I have, sorry guys, I know this packaging is horrible, but I'm trying to use it all up. You can get butter made from goat's milk. This is Delamere goat's butter. Cooks like butter. Tastes like butter. Works wonders for me. Been a lifesaver. All right. So I'm going to cut a little butter, put it in the skillet and let it melt down. All right. So I'm going to put this on the stove. All right. So while that's melting, you never know if you're struggling with like reaction to food that you're eating all the time. You enjoy it. It tastes good, but your body is like, please stop. So I got my list and I started the substitutions. I started eating turkey instead of chicken. I started drinking tea instead of coffee. I tried, I started drinking like almond milk and almond creamer instead of half and half. That's where the substitute teacher comes from. Within two days of changing my diet, you haven't lost any weight in two days. The aches and the pains and all the stuff that I thought was just, I'm getting older because I do want to age gracefully. All of it went away. I remember getting up and you know how you go to the bathroom first thing in the morning. And usually I had that knee that I would kind of had to limp and, you know, walk it out, stretch it out. I'm like hopping around to the bathroom and I get there and I'm like, I'm not limping. Is my mind playing tricks on me? All right, so we've got our butter melted. I'm just going to pour the omelet in here. Unlike the French omelet, I'm not going to whip it. I'm just going to let it set and get, I'm going to pour it and let it set. All right, clean as we go. I love a French omelet, but I don't put anything in it. I do that when I'm doing my egg fast, you whip it on the skillet, brings air into it and makes little curdles. So you get the cheese experience without cheese, but I'm using cheese today. So again, back to the story, two days into my, I call it an elimination diet because I eliminated those foods that I'm sensitive to. And I'm like, my mind is playing tricks on me. So someone asked a question, was it hard at first? The answer is yes. Think of it like detox. It only lasted about two weeks, but I went from my typical diet to no dairy, no sugar, no bread. I mean like cold turkey. It was hard, but I felt better. I don't know if that makes sense. My body felt amazing. Still at my heavy weight, I didn't have the joint pain. I wasn't tired all the time. All of that stuff went away. Yeah, I'm still overweight, but I felt better, which made it easier to say, uh, half and half you move over bacon. Here comes sizzling. That's that made it easier. Okay. So what I've learned is that it's not what you eat. It's not the foods that you eat from time to time. It's the foods that you eat all of the time. So this is year three for me. And whenever I kind of stall in my weight loss, I'll get tested again, like once a year, go do my samples. And, um, interestingly enough, the list has whittled down. So at first I had about a dozen things, things. And then in year two, I had like five things on the list. And then this year I got tested again. Cause I'm like, finish it now. Um, there's only about three things. Um, dairy stays on my list as much as I love yogurt and cream and cheese. I have to use all substitutions. Gluten stays on my list as much as I love bread and pasta. I have to use substitutions. And, um, I feel like there was something that's cucumbers, lobster, like a few weird things, but I can work with that. Let me check my omelet. All right. So you guys can see that it's starting to set on the bottom. I'm going to get the spatula, just kind of go around it. So you don't have any like, um, hot spots or where it'll burn. Okay. And you don't want it to stick. All right. So what I'm going to do, even though it's a little bit jiggly on the top, I'm going to go ahead and toss my ingredients in there. I'm just using the stuff that's already prepped. Should have turned off the air fryer. All right. First substitution. I'll show y'all the package. This cheese is called Manchego. No Genesis. We're talking about food here. Y'all. I know there's a lot going on in world here. I just make the snacks. I can't have cow dairy. So Manchego is a great substitute for me. Um, if you like a dry aged salty cheese, this is my substitute for Parmesan. So I shred it and I, um, use my prep container. So I'm going to put this in the omelet, a little plug. If you want to hear more about Maggie, I am doing an interview tomorrow night, which is Thursday, March 31st Uncle Stu, the old man on the block, his YouTube channel. He wants to interview me and just get to know more about me from 7pm to 9pm. All right. I've got some red onion again, just trying to go through all these veggies before, you know, I leave. So I'm just going to toss some red onion in. This is what we have so far. Um, I turned the stove down so it doesn't burn. All right. Literally I just went through the fridge and I'm trying to find all my produce. Um, let's see, what else do I have prepped? I love these prep containers. You can get them at Walmart or even to go places, wash them and reuse them. I have green onion cut up. I love onion. I have red onion in there. So I'll go light. Mom told me a proper plate should have lots of colors. I was going to do spinach. Y'all, if y'all were here yesterday, I got my food chopper out and I chopped up some fresh mushroom. Hi, thank you. Oh, you're so welcome. I'm coming back to answer more. Show you guys what we have so far. Just whatever veggies you have. I was going to do spinach, but you know what? It's already getting kind of full. I'm good for overstuffing stuff. And, um, then you can't close it. I'm going to put a little bit more cheese and then I'm going to crumble some of that turkey bacon in there. I was going to do spinach, but that's enough. All right. So I have my overcooked, but wow. Very crispy bacon. Literally just throwing some stuff together and then I'm going to close it up. I tried to keep a little scene. All right. So if you guys can see like on the American omelet, how we let it Brown a little bit, that's one of the differences between the French omelet and the American omelet, but that's fine. I'm just going to let this, um, cook, put the rest of this cheese on here and let it melt down. I was debating if I wanted to do my pepper jack, but not bad. We'll let it warm and we'll plate. All right. So we'll keep that on low. I think I'll do some fruit really quick if I can. Okay. So I think we were talking about testing. So yeah, was it hard? The first couple of weeks I kind of went cold turkey. Like I said, I cleared, I didn't clear everything. I'm not, I didn't throw everything away, but like I kept the stuff for the kids, but I made a shelf in my fridge and I labeled it mom's shelf. I got an orange. That's looking really sad. I'm going to cut this up. Maybe I can peel it and do a little fruit dip. Um, I labeled it mom's shelf and I told the boys anything on this shelf, you can't have it. And I went shopping and I started finding, you know, all of these different substitutes. And this whole channel is about me sharing with you guys, the stuff that I have found that actually tastes good because there's a lot of stuff out there that's good for you. But for me, if it's good for you and I'm suffering through it, that puts me right back where I was. All right. So I've got an orange here. I'm going to just section it by hand and pull all the little strings out. Um, Oh yay. I'm just getting our cheese to kind of melt. If you guys can see, not bad. And I'm going to top it with some salsa. I like salsa. We'll be done in five minutes. Cause I got another meeting, but yeah, you know, so here's the thing as far as the food sensitivities, and I've told this story before, but I don't mind to repeat it. Here's how I know it works for me. I support whatever works for you. Um, I'll say this I'm using locked in wellness. I took advantage of their plan with the support. If I have questions about different ingredients, I can message my, um, I can message my metabolic specialist. If I'm going to a restaurant, I can send her the menu in advance. Hey, help me out here. What should I have in the beginning? Now in year three, it's kind of autopilot for me. Like when I travel, I'm going to eat where whatever they have, where I'm going. And now I have the information that I'm going to have that. And I'm going to enjoy it, but I'm going to pay for it. Kind of like if you have acid reflux, I'm just peeling my orange slices, you guys acid reflux, or, you know, some people have lactose issues or whatever. So here's the deal. And then we're going to plate and be done. Um, I started my plan January, 2020 pandemic, uh, for me, I know a lot of people have suffered, but the pandemic was a great reset, you know, for me to be at home and, you know, cook my own food. I had, you know, a big corporate job and the long commute and all of this stress, you know, it wasn't healthy for me. So anyway, I told my metabolic specialist, look, we've got a Valentine's day cruise coming up. I started in January. So I've been on the plan about a month. I'd lost about 10 pounds, right. It was feeling great. You know, no more pain, all that stuff. All right. Let's start plating. Um, I'm like the, the mom who's I'm just trying to be fancy. Y'all knew me and my pictures. I'm just putting my orange slices. Like, I don't know. Do I want to put them around? I'm making this up as I go. So Valentine's cruise, I was like, look, this thing was already planned. I want to go and I want to enjoy myself. She was like, go have a great time. I was like, she seems a little happy. I'm making a fruit dip. Kind of like the one that when you get a fruit tray and they have that sweet fruit dip, this is an unsweetened coconut milk yogurt. Cause I can't have cow dairy. And just like I put the chocolate one in my coffee. This is the vanilla skinny syrups flavor burst. I'm going to put a little of that in there. She said, go have a great time. I was like, seem a little too excited for that. I went on the cruise, ate everything, pancakes, full syrup, soda. I ate it all. Woke up on that ship. All of the problems I had came right back. I'm limping. My back hurts. My knee hurts. I'm tired. I'm bloated. Everything, headache, all of that came back. That's when I knew it's what I eat. So in closing, you can do, you know, like I said, my metabolic specialist, I'm just doing a little bit of yogurt in here. I'm like that crazy mom that's getting the kids out. Come on, the bus is coming. A squirt of the vanilla sugar-free syrup and stir. You can make your own fruit dip. A little heavy with that. That stuff is really concentrated, but I like sweet. So I think I'm going to put them in here. Sugar-free, dairy-free. So I had a great time on the cruise, but when I came back, the key for me is having food that I want to eat. And now that I have the information about what works for me, fruit dip and orange slices, let's get our omelet. That is my wrist. All right. Our veggie omelet is done. I'm just going to slide it onto the plate here. That's basically what I do. So for the rest of my days now, this is kind of how I have to eat, but I look forward to it because I enjoy the food and it tastes good. Y'all, I need a gold star for this one. I did story time and cooked. All right, you guys. So breakfast, brunch is done. I have my coffee. I have our veggie omelet with a fruit cup and some overdone turkey bacon, but to me, it's good. I've got a meeting, so I've got to run. I think I'm going to do a pizza bowl later tonight, so I'll schedule that and I'll come back online. I don't have time to taste for you guys. I'm going to take a picture, but I'll eat it and let you know. YouTube community tab. I'll see you guys soon. Bye Instagram. Thank you. Thank you.