We all think about our dreams and aspirations, but have you ever stopped to consider your potential in the kitchen?
Your potential is often found in small steps and knowing yours is powerful because you get the chance to see what you are capable of!
Believing in your potential helps develop self-confidence.
And with self-confidence, it is easier to challenge your strengths and allow you to push even harder for greater success.
I can remember learning how to crack open raw eggs on the side of a bowl.
Just knowing what was inside the shell and how much of a mess that could make was scary.
So when I’d pried open each half of the shell and watched the yolk and white plop into the bowl I was ecstatic.
Once this was mastered, I soon learned how to separate whites from the yolks and, because I lived in New Zealand – the land of pavlovas – you can guess how many times that happened!
When you feel more confident, you begin to naturally test your weaknesses.
You might go from separating egg yolks and whites, to making an omelette.
And along the way, you take risks.
Flipping an omelette before the egg is cooked teaches you that the mixture will probably run over the edge of the pan and onto the burner, which begins to smoke, setting off the smoke detector!
Next time you may decide to avoid any fancy flipping action. Instead, you pan-fry the bottom half then whip the pan under the broiler to cook the top . . .
and your omelette tastes amazing.
What do you do . . . ?
Each step may have meant taking a risk, but what you got out of it was a sense of personal confidence.
So, if you feel your cooking is stuck in a rut where . . .
Monday is often meatloaf,
Tuesday is always tuna,
Wednesday is usually whatever is left over,
Thursday is forever tacos, and
Friday is, without fail, fish,
you may be wondering what your potential is.
Here’s a way to find out what you are capable of.
Spend Time in Self-Reflection
Self-reflection helps you understand where you are right now and where you want to be.
It also helps you plan how you would get there, and finally, self-reflection shows you just how far you can take your new dream.
First, ask yourself what you are capable of; what are your strengths and admirable qualities.
If you are not sure then you could ask yourself, what do you naturally search for first on the menu at a restaurant – is it the soup, salad, or mains?
Do you wish they would also include the dessert?
This is valuable to discover what inspires you.
Now ask yourself:
- Is there another recipe or technique you would like to master?
- Are there any steps you need to take to then believe you can achieve it?
- What would you do with this new potential?
You may surprise yourself and discover you really wanted to learn how to decorate a celebration cake and what stopped you was learning how to pipe the icing.
And in asking, ‘what would you do with this new potential?’ you found your dream:
to be your family and friend’s go-to for that special cake.
Prove Your Potential to Yourself
To truly believe you have potential, you also need to see it.
And the only to see your potential is by proving to yourself you have it.
But the only way to prove you have the potential is with a challenge.
I love taking courses for this very reason, and I highly recommend you do as well. They do not have to be expensive at all.
When you learn the basics of anything new you push self-imposed boundaries and the limits of your newly found potential expand.
You not only end up with a well-earned sense of accomplishment and new confidence but you prove to yourself the potential was there all along!
Surround Yourself with People who Believe in Your Potential
When you take a course, whether it is online or at a local school, you are with like-minded people who also believe in their potential and they will encourage you to achieve all you can.
‘We all have a river of potential inside us,
but few people truly recognize and believe in themselves.’
Believing in your own potential is an essential part of your confidence and success.
And, if you believe you are capable of accomplishing something, you are more likely to accomplish it.
As you can see, finding your potential can be hard work and frustrating.
Every single crumpet I tried to make burned on the bottom and stayed runny on the top, but I haven’t given up.
Remember, believing in your own potential is not easy . . .
in fact, it can even be frustrating!
But in the end, it is worth every minute of the journey.
You may want to try this omelette maker for these great reasons:
– it makes two different omelettes at the same time, and I will always be the egg-white omelette gal,
– there’s only one gadget to clean up,
– your stovetop is free for french toast and bacon when you have a crowd . . . amazing!
And, you may have noticed in one of my photos, I also cook on an induction stove top. My new favourite frypans are these All-Clad dishwasher-safe frypans.
Now, here’s that recipe I promised:
Feta and parsley egg-white omelette tips
Tip: if a yolk slips in, scoop out with a tablespoon.
Tip: taste feta cheese – some brands are saltier than others and they have all been soaked in a brine made with salt.
Tip: pour extra virgin olive oil to an 8″ pan first then warm on medium heat and you will almost always avoid a smoke-filled kitchen.
Feta and Parsley Egg White Omelette
This omelette is packed with protein and hits all the yum factors - it is colourful, healthy, and every bite is super delicious and interesting. With the saltiness of feta and freshness of parsley, and an option to add a dash of chilli flakes or pepper, there is no need to add any extra seasoning.
- 1/2 c egg white or 4 large eggs
- 1 Tbsp feta cheese finely chopped
- 1 Tbsp parsley finely chopped and extra for garnish
- 1 tsp extra-virgin olive oil or coconut oil makes a nice change
- 1/4 tsp chilli flakes or pepper to taste
If using whole eggs, separate the whites from yolks.
Chop feta cheese and parsley.
Whisk egg whites until the liquid looks aerated.
Add chilli flakes or pepper if desired.
Pour extra virgin olive oil to an 8" pan and warm on medium heat.
When the pan is well coated, add egg whites.
Sprinkle feta cheese and parsley on top then gently mix.
If you pre-mix the ingredients you will not get the same plate presentation, so this is a personal preference.
Check the underside is cooked before flipping.
Flip once, cook for 2 minutes.
Serve garnished with parsley, avocado on a crumpet and a rasher of bacon on warm plates.
This lightweight recipe is versatile with any cheese, vegetable, herb, or spice, and if whisked well, the egg mixture holds ingredients together nicely.