Scrambled Eggs with Spinach, Tomatoes and Whole Wheat Toast

Ingredients

• 4 pcs large egg whites (from large eggs)
• 1 tsp unsalted butter
• 1 tbsp water
• 1 tbsp fresh parsley (finely chopped)
• 1 tsp fresh chives (finely chopped)
• 0.125 tsp black pepper (freshly ground)
• 0.125 tsp onion powder (ensure it's salt-free)
• 0.125 tsp garlic powder (ensure it's salt-free)

Instructions

1. 1

   Prepare the egg white mixture

   • In a small bowl, add the 4 egg whites and 1 tbsp of water.
   • Add the black pepper, onion powder, and garlic powder.
   • Whisk vigorously with a fork or whisk until the mixture is frothy and uniform, about 30-45 seconds.
2. 2

   Scramble the egg whites

   • Place a small non-stick skillet over medium-low heat.
   • Add 1 tsp of unsalted butter and let it melt to coat the pan.
   • Pour the whisked egg whites into the skillet.
   • Let them cook undisturbed for about 30 seconds, until the edges begin to set.
   • Using a rubber spatula, gently push the eggs from the edges toward the center, creating soft curds.
3. 3

   Finish and serve

   • Continue to gently push and fold the eggs until they are mostly set but still slightly moist. This should take about 1-2 minutes.
   • Remove the skillet from the heat. Stir in the chopped fresh parsley and chives.
   • Immediately transfer to a plate to prevent overcooking.

Ingredients

• 1 pcs banana (medium, ripe)

Instructions

1. 1

   Peel the banana from the stem downwards.

2. 2

   Enjoy immediately as a quick and healthy snack.

Ingredients

• 10 pcs oranges (large, ripe, and juicy (like Valencia or Navel))
• 1 tsp sugar (optional, if oranges are too tart)
• 0.25 tsp black salt (optional, a pinch enhances flavor)

Instructions

1. 1

   Prepare the Oranges: Wash the oranges thoroughly under cool running water. Roll each orange firmly on a countertop for 10-15 seconds. This helps break down the membranes and makes juicing easier.

2. 2

   Cut the oranges in half, crosswise, preparing them for the juicer.

3. 3

   Juice the Oranges: Using a citrus juicer (manual or electric), squeeze the juice from each orange half into a large bowl or pitcher. Continue until all oranges are juiced. You should have about 4 cups of fresh juice.

4. 4

   Strain and Season (Optional): If you prefer a smoother, pulp-free juice, pour it through a fine-mesh sieve. If the juice tastes too tart, stir in a teaspoon of sugar until it dissolves. For an extra flavor dimension, add a small pinch of black salt and stir well.

5. 5

   Pour the fresh juice into serving glasses. Serve immediately to enjoy the best flavor and maximum nutritional benefits.