Hey guys! Today we have another fabulous guest post by my beautiful aunt, Jenn Sutkowski, who just got hitched last weekend : )

Planning a wedding has its own set of stresses, though the process has been fun. Too fun, at times, because there is a lot of celebration, which often includes too much rich food and wine. Hey, I’m not complaining about sharing burgers, lotus blossom cocktails and dim sum with my loved ones. But I am also looking forward to getting back on track.

I’m usually quite a healthy eater, though have an admitted tendency for overindulgence. So whenever I’ve had a very busy stretch where I’m eating on the go, or luxuriating in a vacation filled with étouffée and other smothered treats, I can’t wait to make that first nourishing, light breakfast back in my own kitchen.

Many complain that they don’t have time to cook, but I find it worth making room for and calming. New York’s Blue Hill Farm chef, Dan Barber, recently offered perspective on NPR, saying that we manage to squeeze in Internet and television, why not preparing meals? But I’ll hop off the apple crate and get to the omelette pan.

My favorite go-to breakfast is a savory mix of egg whites, a bunch of varied vegetables, tomatoes, avocado, goat cheese, sour cream and hot sauce. It can quickly and easily be made vegan by subbing black beans for the eggs and foregoing the dairy. In Weight Watchers terms it carries a three PointsPlus value, which, if you like “The Dub” as I do, you’ll know that’s pretty darn light.


  • 1/4 cup shaken egg whites (or rinsed, canned black beans) w/ pinches sea salt, pepper, turmeric
  • 1/4 onion, chopped
  • 1/4 bell pepper, chopped
  • 3-4 shiitakes or button mushrooms, sliced
  • 1 med. tomato, chopped
  • handful arugula or spinach
  • 1/6 avocado, sliced
  • 1-2 Tbs. goat cheese
  • small dollop sour cream
  • 2 sprays cooking spray
  • S&P to taste
  • dashes hot sauce (I like Louisiana’s chipotle flavor)

So saucy...


Veg galore!

Plate tomato and goat cheese. Spray skillet, heat on low-med. When it’s hot add onion, bell pepper, mushrooms and sauté for a few minutes until onions and mushrooms are leaching liquid. Add arugula or spinach, sauté until soft but still bright – maybe 30 seconds. Spray, add eggs, use spatula to lift edges, let wet egg run under. Turn off heat, flip in sections, plate over tomatoes. Add a dollop sour cream, sliced avocado and hot sauce.

Voila! You’ve paved the way to a healthy day.

Jenn Sutkowski is happy to guest blog while Jess attends myriad weddings. She writes for the Newport Mercury, and enjoys patio life in Cambridge, Massachusetts with her gentleman and two cats.

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