I got sidetracked with the gorgeous weather today! 75 and sunny here in Charlotte! I will take it 🙂 I had to interrupt a busy day at my desk this afternoon with a bike ride and some much-needed sunshine.
I hope you all are having a fabulous week so far. Eating clean and making the most of each day and every interaction!!
Here is Day 2…
B – ½ cup steel-cut oats w/ 1 tbsp chopped pecans, ½ cup blueberries, 1 tbsp chia seeds and 1 tbsp shredded coconut
S – ¼ avocado, 1 hardboiled egg
If you missed my Facebook post on the perfect hard-boiled egg today, here it is >>>
I love to cook! In fact, I consider myself a really good cook.
BUT, there is ONE thing I ALWAYS struggle with and it is making the perfect hard-boiled egg! Can you relate?
You know, the one where the yolk isn’t runny and the shell doesn’t stick to the egg when you peel it??!!!
L – Vanilla Shakeology (or other vanilla protein powder) w/ handful of spinach, 1/2 banana, 1/2 cup almond milk and cinnamon
S – ½ cup roasted chick peas: toss in a bowl with salt, pepper, cumin and 1 tsp coconut oil. Roast on cookie sheet at 400 for 20 minutes. These are best served hot but can be made ahead of time for multiple snacks through the week.
D – Portobello Egg Stack: 2 small Portobello mushrooms topped with a handful of spinach, 2 slices of tomato, 2 poached eggs and 1-2 tbsp goat cheese.
– Heat mushrooms at 400 for about 12 minutes while poaching your eggs (poached eggs are cooked in water with white vinegar). Remove mushrooms and top with spinach, tomato, egg and cheese. Put back in the oven for about 5 minutes.
– Season with salt & pepper.
Watch for my next blog on kitchen cooking essentials!