Well hello there, everyone!
A quick thanks to those of you who have come back to read my blog again today 🙂 I’m continuously happy that you all are enjoying what I write.
After my super-fast post this morning, I finished that delicious steel cut oats combo, fixed my hair and rushed off to work at the restaurant.
While there, I munched on a KIND granola bar, Almond and Apricot with Yogurt flavor. I’m sorry I don’t have a picture, I felt weird taking one in the middle of the restaurant, but just trust me that it was yummy! I also enjoyed half a smoothie that had: peaches, strawberries, some yogurt and apple cider in it. We serve these at work and so once and a while I enjoy the extras. It was super busy today, so I deserved something to make up for not having a lunch break.
Once I got out of work, I had a pre-gym snack: a piece of multigrain toast with a little avocado and red pepper hummus spread on top.
This was one of the tastiest combos I’ve had yet. MUCH better than butter or cream cheese (healthier too!)
It was a cardio day at the gym, and I decided to conquer some more running, so:
- I hopped on the elliptical for 35 minutes,
- then ran for TWENTY minutes.
Total burn? About 580 calories.
Not too shabby for just starting up running again the other day. Half marathon? Here I come.
After the gym, my friend and I grabbed a few ingredients at the grocery store and I decided to make BRUNCH creations for dinner!
…followed by an OMELETE filled with onions, mushrooms and avocado, and a veggie sausage patty on the side, Morningstar brand…
To minimize the fat and cholesterol I used 2 whole eggs and 4 egg whites. I then added a splash of 1% milk, some SPIKE, garlic powder, and some Mrs. Dash seasoning and whisked it all together.
Meanwhile, I had some EVOO, baby portobello mushrooms, and 1/4 of a chopped onion sautéing in my nonstick pan. After 7-10 minutes, or until the onions are kinda translucent and the mushrooms have released their juices, I put them aside in a bowl.
I then added in the egg mixture and mixed it around the bowl, pushing down the edges until it became a semi-solid jiggly mix (should have taken a picture, sorry). After waiting another minute or two, I added some shredded Cabot sharp cheddar cheese (my FAVORITE), added back in the mushroom/onion mix and also some avocado (about 1/4 of one).
I attempted to flip over half of the omelet and semi-failed, so my half became an omelet/scramble type deal. However, it was still an awesome, protein-filled, low-carb brunchy delicious dinner.
Then, I treated myself to a few of these bad boys:
Dark chocolate has become one of my best friends. These mini Hershey dark chocolate bites are the perfect way to satisfy a sweet tooth, minus the calories of chocolate lava cake 🙂
That’s all I’ve got for now. I got a call asking me to come into work early tomorrow at 7:30 (was supposed to be there at 9:30), so I’m going to go simmer some more steel cut oats. They really seem to curb my hunger during a busy brunch at the restaurant, when most of the time I don’t get a break for lunch or snacks.
Have a great night!