Post by Alison Hein

Facebook. That’s how I got reacquainted with my good friend Danny. We live miles apart and haven’t seen each other for years. In my mind, Danny is still that tall, gangly teenager with the easy smile and friendly style. Except that he’s not. Well, I’m pretty sure he’s still friendly, and I hope that he smiles often, but he’s certainly not gangly anymore.

Dan recently messaged me: “In 2012, a health coach friend helped me take control of my dietary habits, and now I feel better than I have in years. So, I am starting 2013 with a new commitment to help others make more healthful decisions about food and exercise.”

After a further exchange of messages, Dan shared the following: “For two decades, I worked first in retail, then in radio. Then, an awful thing happened – I got my first desk job. I sat, and sat, and sat some more. I also gained, and gained, and gained until I was 75 pounds overweight.”

Dan is committed to his weight loss journey, and has lost 25 pounds so far. It’s enough to allow him to walk a mile or two without losing his breath, and enough that his self-esteem has returned from exile.

You go, Danny! Kudos for your hard work and commitment to helping others! Here’s a light and healthy Egg White Omelet named in your honor. Fresh vegetables and nature’s pure flavors make this an enjoyable, healthy breakfast in bed. So relax, fuel up, then go out and do something exciting to post to Facebook. ☺

Ingredients
Olive oil cooking spray
1 ripe but firm tomato
1 cup loosely packed fresh baby spinach
3 egg whites
1 teaspoon water
Salt and pepper, to taste

Preparation
Spray a grill pan with cooking spray and heat on high. Cut tomato into thick slices. Place on hot pan and cook until tomato is softened (and grill-marked) but still firm, about 1 minute on each side. Set aside and keep warm.

Liberally spray a small, heavy pan with cooking spray and heat over medium heat. Place baby spinach leaves in pan and cook until wilted, 1 to 2 minutes. Reduce heat to medium low. Whisk egg whites with water until frothy. Add eggs to heated pan and allow to cook slowly and gently, folding over around wilted spinach. Push back edges and let uncooked egg whites flow underneath. Cook until egg whites are set, but still glossy, about 2 to 3 minutes.

Fold in half and gently slide onto serving plate. Top with grilled tomato slices and season with salt and pepper. Serve immediately.

Makes 1 serving.

See Dan’s facebook page if you are interested in learning more about his journey and commitment to helping others – http://www.facebook.com/Coach.Rudt