I went to bed too late last night. It was all the egg baking and blog writing
that was going on. I'm tired so let's get to this...
Let’s start with what I left off with last night. The EGGS!
As I was writing, I could hear some popping and crackling
going on from the oven. Just after I
published yesterday’s post, the eggs were done.
So let’s recap…
I placed a dozen eggs in a muffin tin, and baked them for 30
minutes at 350F.
I think I could have taken them out after about 25 or 27
minutes. As I said, I heard some popping
and crackling sounds coming out from the oven and when I took them 2 out the 12
eggs had busted open a bit.
Most of them
had some dark spots on them, but they seemed to be okay. I placed the muffin tin in the kitchen sink
and turned the cold water on them to stop the cooking process and to cool them
down.
I then drained them and placed
them back in the egg carton and put them in the fridge for my breakfast for
today.
So here we go…
Today’s food…
Breakfast: Rolled Oats with Egg Whites, Peanut Butter and Banana
I used 2 of the hard boiled eggs and 2 of the oven cooked
eggs for the egg white.
They tasted the same.
The only difference was the cooked eggs were slightly darker with a few
spots on them (key words…slightly and few).
I don’t mind boiling the eggs on the stove top, but I can
see if I am doing lots of food prep and all the burners are in use, this is definitely
an option for getting my eggs cooked. A
mention of Thanks to @Little_Miss_Jen on Instagram, for sharing your picture
and information of this egg cooking method.
Snack: Chocolate Breeze Protein Shake
I used chocolate unsweetened Almond milk today instead of
skim milk
Lunch: Greek Salad with Shrimp
Another change up…Shrimp instead of grilled chicken. I went on a hunt last night for boneless
skinless chicken on sale. All the stores
that had it on sale this week were sold out.
So changes have been necessary this week. I had cooked up some shrimp the other week
and froze it, so today was a perfect day to thaw it out.
Snack: Cottage Cheese with Celery and Carrots
Dinner: Baked Cod with Sweet Potato and Kale Quinoa
This dinner was simple to make tonight because I still had
leftovers from last week that I could use tonight, and better yet there is
still some for tomorrow’s lunch. Plus...the piece of Cod that I bought, was enough for two meals, so tomorrow’s lunch is
already prepared.
My cardio workout this morning was great! I love Cardio 1 from Body Revolution. It goes by so quickly…only 26 minutes
long. I followed that up with the sexy
burlesque moves of the Burlesque Quick Fit Workout. I am really getting the hang of these moves. Last Saturday I did the Quick Fit and the
Sexy Sculpt Workouts. The Quick Fit is
just a shorter version of the Sexy Sculpt.
There is more strength training in the longer workout. I choose to do the shorter workout because my
legs need a rest on my off days.
Tomorrow is NOT an OFF day.
Tomorrow is Workout Day 11 of “Build Your Best Body”. A little change up that I was thinking of
doing during my workout. The rest time between
sets to I usually like to stretch out. I
think I may try a little extra cardio to boost my heart rate up to help burn
more fat. Or I may alternate it between
sets, just so I get some stretching in as well. I will try this out tomorrow and see how I
feel, and I will be sure to let you know.
Until then…Stay Strong!
Good night
Trina
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