I got eggs on the brain

TGIF!  :mrgreen:        

It’s Friday, and I’ve got eggs on the brain!  I think my body was upset with me for not taking the time to make eggs yesterday–so I decided to have them for breakfast AND lunch to make it up to myself!        

This morning, I took a look in the fridge to see what I could throw into an omelet.  I decided to go with 1 egg, 3 egg whites, splash o’ skim milk, chopped up red and yellow peppers, black beans, salsa, and spinach.  Kind of an odd combo… but throw some hott sauce on there and you’ve got a Mexicomelet!        

peppers and beans

 

mexicomolet

 

  This was very yummy and very filling.  I should have topped it off with salsa, green onion, and a small dollop of sour cream (duh!) but that didnt dawn on me until I was half through devouring it.  Next time!        

B#1 Stats:  206 calories, 20g carbs, 6g fat, 23g protein, 9g fiber        

         

For breakfast #2 I SLAMMED a Dannon Blueberry Greek Yogurt with some blackberries and 1/2 a 100 cal pack of  Emerald’s cocoa roast almonds crushed on top.        

        

        

     

 Greek yogurt is just amazing.  How did I live without it??  This was my first time trying the cocoa roast almonds–and I’m a big fan.  Went perfectly in the yogurt.        

B#1 Stats:  175 calories, 17g carbs, 4g fat, 18g protein, 3g fiber        

         

Today’s lunch menu:  EGGS.        

When I was young, my mom used to take me to a restaurant called the Sandwich Board.  Their egg salad sandwich had about 13 eggs and 2 pounds of bean sprouts on it, and I absolutely loved it!  So today for lunch I decided to make my own egg salad sandwich.          

I had light mayo in the fridge, but I really wasn’t feeling it.  So, I decided to try and make a healthified egg salad consisting of 1 egg, 3 egg whites, 1 tbsp fat free sour cream, 1 tbsp mustard, green onion, salt, pepper, and dill weed served up with sprouts, tomato, and red onion in 1/2 a Joseph’s Low Carb Pita.         

        

         

This was a quite tasty first stab at healthy egg salad.  Note for next time:  double up on the seasonings, less sour cream, more mustard (as if it wasn’t yellow enough already).        

Egg Salad Pita Stats:  225 calories, 20g carbs, 6g fat, 23g protein, 5g fiber        

On the side I had a dill pickle spear and some cucumber salad (cucumber, red onion, dill weed, and white vinegar).        

On the agenda this weekend are the following:        

  • Give the elliptical a go (and hope my knee holds up)
  • Flat bread pizza using Joseph’s lavash bread
  • Make a breakfast cookie (been dying to try these — it’s like a food blogger phenomena)
  • Make a lightbox
  • Post a bunch of clothes I don’t wear on ebay and hope for high bidders 😉
  • Make a barley breakfast bowl
  • Finish watching season #1 of Will & Grace, start on season #2 😀

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