When you give a toddler an iPad, he’ll perform a Google search.
I need to stop watching Ancient Aliens with him.
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Tag Archives: humor
Egg and Sausage Breakfast Casserole
You will seriously love this breakfast casserole recipe and you will want to bookmark it or pin it for sure. Go ahead. I’ll wait.
Because this breakfast is so tasty and such a crowd-pleaser, I’ve made it twice just this month for family and friends. Seriously, it’s that good. And the best part, it’s low fat. You’re pinning it now, aren’t you? I knew I would have you at “low-fat”.
I’m not sure how I stumbled upon Eat Yourself Skinny, but I was happy to find her low-fat recipes, especially her healthier version to a brunch classic. However, I had to modify her recipe because I can’t eat breakfast sausage that contains MSG due to my sensitivity to it. So, I substituted the reduced-fat pork sausage for an even lower fat option: Al Fresco Country Style Chicken Breakfast Sausage.
I also used a half loaf of Publix White Mountain bread because I thought the thick, dense bread would make a wonderful base for the casserole. Both substitutions were spot-on and like I said, a real crowd pleaser.
All you need is a mimosa to wash it down.
Low-Fat Egg and Sausage Breakfast Casserole
(Adpated from Eat Yourself Skinny)
Ingredients
1 package Al Fresco Country Style Chicken Breakfast Sausage
1 medium onion, diced
2 eggs
4 egg whites
2 cups fat-free milk
1 ½ tsp spicy brown mustard
½ tsp Kosher salt
¼ tsp ground black pepper
½ loaf of dense, crusty bread cut into 1 inch cubes
2 cups (8 oz) reduced-fat sharp cheddar cheese, shredded
Directions
Preheat oven to 350° degrees. Prepare a 13 x 9 inch baking pan with cooking spray.
In large skillet, stir and sauté onions until translucent.
As onions cook, slice sausage links into quarters. Slice each link into quarters lengthwise and then slice each quarter strip into small bite size morsels. Add to onions. Stir and warm through.
In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into baking dish.
Bake at uncovered for about 45 to 60 minutes or until a knife inserted near the center comes out clean. Watch closely for the last ten minutes to avoid overcooking or burning the casserole.
Let stand for 5 minutes before cutting. Serve with Tabasco or fresh salsa.
Makes 12 servings.
Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!
*Also submitted at*
Random Tuesday Thoughts about a Super Sloth with a Cough, a Sociopath, Some Hot Stuff and Track Tuesday
For the past two weeks, I had been suffering from a really nasty cold that I just couldn’t shake. One of the fantastic symptoms of my cold was a horrible, wet hacking cough, like a smoker’s cough. No exaggeration, I sounded as though I had been smoking unfiltered Lucky Strikes for 20 years. With the cough, I also had this horrible tightness in my chest, which made it very difficult to breathe.
Despite not being able to breathe, I decided to go ahead and run in the 5 Miles for Moffitt race. I already had skipped out on the Crazy Sombrero 5K the week before due to my cold and I didn’t want to miss another race. Besides, my aunt spent the better part of two years fighting lung cancer, the least I could do was suck it up and run with a little chest cold. Admittedly, that wasn’t the smartest thing I’ve ever done.
Just as the experts warn you, you shouldn’t run with a chest cold. A runny nose or sore throat is a different story. Limited breathing due to chest congestion is not a good thing and I truly believe running in the race extended the life of my cold. So, let this be a lesson to you. Learn from my mistake. Always listen to the Livestrong Gods.
So while I spent the time recovering from my cold, my blog suffered. Actually, everything suffered. I didn’t have the energy to do much. I missed out on the superhero challenge. I missed out on the Track Tuesday speed work. I missed out on logging miles for the Joggermom Marathon. It made me sad to miss out on it all. For almost two weeks, I was a super sloth with a cough.
Then when I woke up on Saturday morning, I could breathe, but I waited a couple more days just to be safe. I started running again on Monday and today it was back to business as usual with my speed work. I am happy to be back on “track” now.
Now that I’m all healthy again, I’m a #superhero once again doing my Spiderman and Superman sets as well as running and blogging again. The first half of the month may have been a loss, but next couple of weeks and the Joggermom Marathon will end on a high note.
Although my running may be back to business as usual, my blogging still had a slow start because yesterday, I totally flaked on a Music Monday post, which is a first in almost 3 years. I’ve been playing catch up now that I’m feeling better and blogging a music post didn’t make the must-do list. I felt horrible about it too since I’m an honorary co-host this month with Xmas Dolly and 4M crew. Plus, this week’s theme was a song from a movie and movie soundtracks are my thing, a lesson I learned from the late John Hughes. And I had such a good one in my head, but it just never made it to the blog. Aw hell, I’ll share it now.
Is anyone else sad that all the shows are ending? I am not happy about all these season finales and cliff hangers. I am completely addicted to Once Upon a Time and that cliff hanger was the worst best. Of course, if the show is not renewed for another season, I would be happy with the ending, without giving too much away.
Please tell me I’m not alone with my Once Upon a Time obsession! I can’t wait for the Season 1 DVD to be released (August 28) so I can watch it all over again. Seriously, it’s that good.
![Once Upon a Time: The Complete First Season [Blu-ray]](http://ecx.images-amazon.com/images/I/51hKiATmyOL._SL500_AA300_.jpg)
When I am really into a show, like I am with this one, I visit the show’s website and read all the actors’ bios and watch the interviews. I love reading where the actors studied and what other shows they’ve done. Since I’m a bit entranced by the actor who plays Rumplestiltskin/Mr. Gold, Robert Carlyle was the first I investigated. Imagine my surprise, when I learned he was the actor who played Begbie in Trainspotting. Actually, I wasn’t truly surprised, because Rumplestiltskin in pretty creepy as is Begbie. But Begbie gave me nightmares.
In case you aren’t familiar with it, here’s a glimpse. Warning: Begbie is a psycho sociopath and these clips are violent and riddled with vulgarities.
Robert Carlyle may be better known for his role as Gaz in The Full Monty. (Be sure to click on that link and watch the movie clip. Gaz is one sexy thing. lol) Truthfully, I prefer to remember him as Gaz than Begbie. It also demonstrates the depth to his acting ability. Plus, with Donna Summer’s passing over the weekend, this scene and song seem very fitting pretty fitting.
So, there you have it. My Music Monday post may be a day late, but Track Tuesday is now literally Track Tuesday. And now for the sprints…
1.1 Mile
Time 11:05
Ave Pace 10:05
Lap 1 – 0.25 mile
Time 1:73
Ave Pace 7:37
Lap 2 – 0.25 mile
Time 1:73
Ave Pace 7:37
Lap 3 – 0.26 mile
Time 2:01
Ave Pace 7:53
Lap 4 0.24
Time 1:52
Ave Pace 7:39
1 mile
Time 10:14
Link up and share your speed work and some music for your Track Tuesday/Track Tuesday post.
*Also linking up at*
Chicken and Chorizo Paella
I seriously love Spanish food. For me, Spanish food is comfort food, like someone’s else mac and cheese. Throw a bunch of ingredients together and it’s like a latino’s version of a casserole. Not to mention, there’s just something about the saffron that just makes me happy.
I’m just mad about Saffron.
So when I found this easy, low-fat version of a Spanish classic, I had to give it a whirl. Thankfully, my family loved it and now this meal is a regular on our weekly dinner menu.
Now, if I was a better latina, I would go to the bodega to buy my chorizo, but I’m too lazy for that, which is just sad really because there’s a bodega on every corner in Tampa. However, there is really no need for me to make an extra trip to the bodega, except to support small business owners which I really should instead of giving money to big corporation.
But in one weekly shopping trip to my local Target, I can buy MSG-free Archer Farms Chorizo Sausage as well as pick up a allergy medication, tampons, a cute sundress, some new sandals for my kids and deeply discounted running clothes. See how I save money shopping at Target?
But this post is about paella not summer deals at Target.
Chicken and Chorizo Paella (Pollo y Chorizo Paella)
(Borrowed from So Easy by Ellie Krieger)
Ingredients
1 Tbsp olive oil
3 chorizo sausage links
1 lb skinless boneless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
1 garlic cloves, minced
2 cups low-sodium free range chicken broth
½ cup frozen peas
1 cup uncooked white rice
1 ripe tomato, chopped
¼ sliced green Spanish olives with pimentos
½ tsp salt
¼ tsp ground black pepper
¼ tsp turmeric
Pinch of Saffron threads
Directions
Preheat oven to 375.
Using a large, heavy skillet with lid, heat olive oil in skillet on a medium heat. Add chorizo links and cook for about 3 minutes on each side or until brown. Remove links from skillet and slice into ½ inch round slices. Return chorizo to skillet and add chicken. Cook both meats together for about 5 minutes or until chicken is no longer pink on outside. Transfer chicken and chorizo to a plate.
Add onions to skillet and cook, stirring often until softened, about 3-5 minutes. (There should be enough oil in the pan left from the chorizo, but if need be, add 1 Tbsp olive oil to skillet.) Add garlic and cook for about a minute. Return chicken and chorizo to skillet and add chicken broth, peas, rice, tomato, olives, salt, pepper, turmeric and saffron. Bring to a boil, cover and transfer to oven. Cook until rice is tender and the liquid is completely absorbed, 25-45 minutes*.
*Time may vary depending on oven. This dish takes closer to 45 minutes in my oven.
Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!
*Also submitted at*
If I Catch You (Panties May Peel Off)
For this week’s Music Monday, I’m co-hosting with Xmas Dolly and her Monday’s Music Moves Me crew: Lorie, Stacy, Callie and Cathy. These ladies are such wonderful, supportive people and I am THRILLED to be part of the MMMM team again for the next month!
The MMMM gang love their themes and this week’s theme is songs from other countries. Since I love Latin music, I chose to share the number one hit on the Latin charts, Ai Se Eu Pego by a Brazilian artist, Michel Telo (pronounced mee-sell tay-lo) .
Michel’s sounds very similar to David Barnes or Jason Mraz mixed with accordion. And look at how cute he is! His smile is adorable. I just want to keep him in my pocket.
Michel also sings the song in English in case you were wondering what this cutie pie was singing.
If you like Michel, but thought he lacked some sex appeal or a beat that was easy to dance to, not to worry, because he has teamed up with Mr. Worldwide.
Pitbull music and remixes should come with a warning. Once you mix a song with Pitbull, it prompts panties to fall to the floor. Although panties peeling off are spontaneous and animalistic reaction to the music, it could also have something to do with Pitbull wanting to play with a woman’s maracas.
I’ve downloaded the song and added it to my running playlist to investigate this maraca matter further. I just hope I don’t lose my panties while I’m running.
I could trip.
What International songs have your panties falling off this week? Link up and share.
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Martha Stewart’s Shortbread Candy Bars
I married a snob, but I knew he was a snob when I married him. He’s been turning his nose up at Dunkin’ Donuts coffee for years and when it comes to beer, only craft beer will pass his palette. Like I said, I’ve known this for years, however, I only recently discovered that he is a shortbread snob.
Growing up in the UK, Iron Chef Allan probably had his share of wonderful homemade Scottish shortbread, especially since his Granny and Mum make some delicious buttery, crumbly shortbread, which may explain why he refuses anything other than traditional Scottish shortbread.
When I told him about this Martha Stewart shortbread recipe I found on Pinterest, he immediately replied, “Well that won’t be good.”
“Why do you say that?”
“Because it’s Martha Stewart. She can’t just do traditional shortbread. She’s got to change somehow.”
“Well, she does use brown sugar instead of white sugar.”
“See.”
“And she uses coarse salt. What’s coarse salt?”
“See, it just can’t be traditional Scottish shortbread. She has to add coarse salt because everyday table salt just won’t do. Totally f*cking Martha Stewart.”
I have to admit. I was a little nervous about this recipe. I’ve never made any Martha dishes before this one. But before I began baking, I had to learn why she used coarse salt. So with a quick Google search, I stumbled upon Baking Bites which explained the reason for the substitution.
Coarse salt (also known as Kosher salt or sea salt) has less sodium than table salt.
Coarse salt adds a dramatic contrast the sweetness.
Of course, I immediately reported my findings to Iron Chef Allan. “Coarse salt is just Kosher or sea salt and it adds contrast to the sweetness of the dish.”
“Well, she couldn’t just say Kosher salt, now could she? Totally f*cking Martha Stewart.”
He continued grumbling over Martha Stewart as I began to bake her shortbread.
I originally found this recipe around Halloween as an clever way to use leftover Halloween candy. Since I have piles of Easter candy in my pantry, I decided to add some springtime flare to the recipe.
For the baking portion, I followed the recipe as is, however, I got a bit more creative with the toppings. I used my kids’ chocolate bunnies for the chocolate spread.
By doing so, I believe I may have traumatized my children in the process.
Yep, I boiled the bunny. Using a double boiler, I melted their bunnies to create a chocolaty layer to spread over the shortbread.
Then, I smashed some Cadbury Mini Eggs and sprinkled them on top.
The results were surprisingly delicious and the coarse salt really was nice contrast to the sweetness. BUT, it doesn’t taste like traditional Scottish shortbread. These bars have a blondie-like texture and therefore, they did not pass the Iron Chef Allan taste test.
Whatever. They are incredible and all mine.
Damn you, f*cking Martha Stewart.
Martha Stewart’s Shortbread (but certainly NOT Scottish Shortbread) Candy Bars
(Adapted from marthastewart.com)
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
1 ¼ tsp coarse salt
2 cups all-purpose flour, (spooned and leveled)
1 cup semisweet chocolate chips (I used approximately two small 4 oz. chocolate bunnies, chopped and a ½ cup of milk chocolate chips for the chocolate layer.)
2 cups assorted chocolate candies or roughly chopped candy bars or pieces (I used Cadbury Mini Eggs.)
Directions
Preheat oven to 350 degrees. Line an 8-inch baking pan with non-stick aluminum foil.
Using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly).
Press dough evenly into prepared baking pan. Bake until golden brown and firm, 30 to 35 minutes. Remove from oven a set on cooling rack.
While shortbread cools, melt chocolate in double-boiler. Once melted completely to a creamy and smooth texture, pour over shortbread. With a spatula, spread chocolate evenly over shortbread. Scatter candy pieces over top.
Refrigerate briefly to set chocolate. Cut into 16 bars.
Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!
*Also submitted at*
Random Thoughts about Sweets, Sweats, Burpees and Track Tuesday
For my New Year’s resolution, I swore off sugar and was doing really good with it. I survived Valentine’s Day without going overboard. I even made some delicious brownies for St. Patrick’s Day without falling too badly off the wagon.
Then, Easter came and all the stores were stockpiled with scrumptious Easter candy like Peeps and chocolate covered Peeps and Robin Eggs and Cadbury eggs and not-so-great- generic store-brand jellybeans and oh-so-delicious Starbust jellybeans.
I’d like to say I ate all of the above in moderation, but I didn’t. In fact, I fell so hard off the no-sugar wagon that I got a headache from the volumes of sugar I ate. Man, I was jonesing BAD, like a crack addict.
I seriously had no idea that sugar and sweets could affect me like that. I was a mess. I had successfully eliminated sweets from my diet and in a matter of days, I couldn’t get enough of it. I would eat one Peep after another followed a fistful of jellybeans, followed by countless numbers of Cadbury’s mini-eggs. It was CRAZY how fast I was ingesting it all!
So, guess what I did with all that candy?
No, I didn’t throw it out. There are children starving in this country, for heaven’s sake! I hid it, so the temptation is no longer in my line of sight when I open the pantry. It’s a mind-over-matter thing for me, you see or don’t see. Whatever. The point is this works for me.
I’ve also been making Easter trail mix with pretzels and the leftover jelly beans for my kids’ lunches. Don’t judge. I know it’s not the healthiest lunchtime snack, but I’d like to believe their sharing it with their friends at school like good little sugar pushers.
But then guess what I did? I found Cadbury mini-eggs 50% off at Target the other day, so I simply had to buy two bags. Don’t you worry! I hid them in pantry, too. As long as the bag stays sealed, I’ll be all right. Truth be told, I think I’m going to bake some Candy Bar Shortbread Bars with the mini-milk chocolate candy coated eggs for a brunch I’m going to this Saturday. I pinkie-promise to only test them one.
The burpee challenge is going well. What I mean is it’s getting tougher but I can definitely feel myself getting stronger. At the end of the challenge, I’d like to perform another push-up exhaustion test, but with real push-ups not alternate push-ups to see how many real ones I can do. At this point, I can do 17 push-ups as part of a burpee, then I should be able to do at least than many or more.
And let’s not forget the running! Last Wednesday, I wanted to run 6 miles but my legs hurt so bad from Amy Dixon’s ass Kickin’ Strength work-out that I could only manage 5 miles.
5 miles
Time 52:56
Ave Pace 10:36
Max Pace 8:33
My legs were still sore on Friday when I tried to run 3 miles, but I ran with my stroller for what I like to call resistance training. Running with a stroller is like running up a hill…both ways.
3 .1 miles
Time 33:30
Ave Pace 10:49
Max Pace 8:25
All that soreness and a stroller may have slowed me down a bit, but I made up the time on Sunday when I finally did run 6 miles. I inserted a lap at mile five just because I was curious if my time had improved from Wednesday.
6.2 miles
Time 1:02:13
Lap 1 – mile 5 – 50:05
Ave Pace 10:03
Max Pace 7:42
Today, I decided to do some speed work instead of subjecting myself to another Amy ass kicking and then I ran a couple of easy miles with my kids’ running club.
1 mile
Time 9:46
Ave Pace 9:47
Max Pace 5:53
Lap 1 – 0.25 miles – 1:49, Ave Pace 7:12
Lap 2 – 0.25 miles – 1:52, Ave Pace 7:30
Lap 3 – 0.25 miles – 1:47, Ave Pace 7:11
Lap 4 – 0.25 mile – 1:54, Ave Pace 7:37
1.1 miles
Time 10:55
Ave Pace 9:56
Max Pace 7:47
Speaking of speed work…Starting next week, Ricole Runs and I will be hosting a running linky party called Track Tuesday and we are so super stoked about it. Well, not about the sprints, but we’re definitely excited about what we believe to be the first speed work blog hop ever!
Calling all runners!
Every Tuesday, Ricole and I will perform some sprints and we’d like you to join our torturous Track Tuesday efforts. To join our Track Tuesday Team, do your speed work (at least 4 quarter mile sprints) on Tuesday or any day you that works best for you, blog about your times and remember to add our cool Track Tuesday button to your post. Then, link up your post at either Ricole Runs or Run DMT to share Track Tuesday Speed Work Sessions. To show support for our other virtual running partners on the Track Tuesday Team, be sure to visit the other blogs listed in the linky party. Give them a virtual high-five and leave some comment love too.
So, I hope to see you back here next Tuesday to join our new runner’s linky party, Track Tuesday!
*Proudly submitted to Stacy Uncorked, because when I blog about my training, it’s usually pretty random.*
Potato Balls
You know how I’m always stealing permanently borrowing cookbooks from my MIL? Well, I’ve taken it another step further. Now, I’m stealing her balls.
Last Sunday for Easter, my MIL threw together a gorgeous spread, which included three meats (lamb, ham and chicken), a number of veggies and two kinds of potatoes. Yes, you heard me right. Two kinds of potatoes! One was a delicious cheesy layered scalloped potato casserole. The other spud she called “French-Style Potatoes” to sound all posh, but to the rest of the family, these potatoes will be forever known as “Potato Balls”.
Obviously, French-Style Potatoes has a nice ring to it, but there’s no disputing the salty, heavenly taste of these balls in your mouth. (Sounds like the infamous Schweddyy Balls from Saturday Night Live, doesn’t?)
A few days later, I decided to try my hand at these balls. Although my MIL preferred to handle hers with butter, I chose to lather mine in olive oil.
Ok enough with the innuendoes! To start, I par-boiled the potatoes until a bit firmer than fork tender. For portion control, I only boiled 6 medium sized potatoes for my family of five.
Then, using the larger end of a melon baller, I scooped and rolled out some potato.
Then, I tossed those bad boys into some pre-heated olive oil in an electric griddle and cooked them until crispy.
These potato balls present well and are a tasty companion to any meat dish. For this meal, I served it as a side dish to my Mojo Chicken. And don’t worry. I didn’t serve two potatoes. That’s mashed cauliflower as the other side dish, but more about that lovely carb substitute another day.
Elizabeth’s Posh Potato Balls
(serves 4)
Ingredients
1-2 lb medium size baking potatoes
¼ – ½ cup olive oil
Salt and pepper to taste
Directions
Par-boil potatoes until slightly firmer than fork tender. Drain and allow potatoes to cool. Using a melon baller, scoop out small amounts of potato.
Heat about ¼ – ½ cup olive oil at 350° in a electric griddle. Toss in the potato balls and occasionally flip potatoes as they sauté in the oil. Cook until crispy and golden brown (about 20 minutes).
Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!
*Also submitted at*
Random Thoughts about Skipping a Beat, 10 Burpees, Some Shoes and a Few 5Ks
I’ve spent the past two days recovering from Spring Break which has been mostly spent sweeping and tidying away the fallout from Easter and Spring Break. It’s amazing how dirty and unkempt my house looks even though we spent so little time in it over the past week.
I’ve been so busy trying to play catch-up to my housework that I didn’t even blog yesterday for Music Monday. Gasp! I had a post in my head complete with photographs showing all our fun in the sun which I was going to link up at Kristi’s Leap into Spring! Photo Challenge at Live and Love Out Loud. However, time just escaped me while one Little Lion Man wouldn’t leave me side, so I couldn’t swing it. Maybe I’ll work on it for Wordless Wednesday, minus sunny day song.
We’re on day 10 for the 30 Day Burpee Challenge, which means we’ve moved hit double digits. Truth be told, ten burpees about did me in today. I am so out of shape, which why I need to do burpees. It’s a vicious cycle.
Have I ever mentioned that I assist with my kids’ running club after school? Every Tuesday, I run about 3 miles with my stroller and close to 50 kids. Besides spending quality running time with my girls, it’s all part of my evening training plan to help me train for upcoming evening races in warmer weather. And you thought I was trying to be a good mom! Nope. I’m just trying to be a better mother summer runner.
I officially registered for my first summer race: Oldsmar 5K (formerly the Oldsmar Taphouse Run) in June. Even though it’s hotter than hell, this is one of my favorite races. I love the flat course and its beautiful view of the bay. It’s not chipped, but the first 50 finishers get “Das Boot” and since that will never be me holding Das Boot, I’m just going to have fun with it and get my drink on after the race. I get to do my thing, taking photos running happy and snappy as usual and I’ll have a beer or two or three when it’s all finished. Did I mention that there is free beer for all runners at the finish?
My new Brooks Trance 10 running shoes arrived last Thursday afternoon and I unfortunately didn’t have the chance to break them in before the race. In other words, I wore brand-spanking new shoes for a race, which incidentally was 5K trail run. I had no idea it was a trail run! So not only was a panicking about not running for over a week due to plantar fasciitis, I began panicking because I hadn’t trained for a trail. And on top of it all, I worried that I would dirty my pretty new white shoes. Such a girl! I’ll tell you more about the race in another post.
Speaking of shoes, our new pup chewed through my pink Spenco flip-flops. Son of…! They were about a year old anyway and I was long overdue for a new pair as they had lost some of the support in them, but still. UGH! Thank goodness it wasn’t my new Abeo shoes but I’ve been hiding those out of the dog’s reach. Oh well. Now, I have an excuse to buy a new pair. Maybe I’ll go for the pink (honeysuckle) cork shoes?
Before I forget, WordPress is hosting a Automattic Worldwide WP 5k. The WWWP5k is set for Sunday, April 29, but you can do your run/walk anytime from April 23rd-29th, which means you’ve got a week to fit it in. If you’ve never done a 5K, the WWWP5K is the perfect no-pressure 5K, because like the Automattic gang put it so eloquently, “you can run, walk, or skip the 3.1 miles. It’s up to you. There’s no time limit and there’s just one requirement: that you participate! You can do it inside or outside, on a treadmill or on a track, or even do a swim or a bike ride instead of running/walking – just get moving!”
So, will you join the WWWP5K on April 29? Of course, I’m down with WWWP5K. Yeah you know me. It should be a lot easier than 10 burpees.
*Proudly submitted to Stacy Uncorked, because when I blog about my training, it’s usually pretty random.*
Heart-Healthy Spinach Avocado Egg Salad
After Easter Sunday, you’ll have a dozen or so colored hard boiled eggs hanging around and if you’re like me, you’ll want to make egg salad with them. It sounds a bit like a children’s book, doesn’t it? If you give a mom a dozen Easter eggs, she’ll probably make egg salad with them.
Although traditional egg salad is delicious, it’s not the healthiest with all the mayo added to make it tasty. Enter an avocado spinach egg salad made with half an avocado, spinach, plain non-fat yogurt and 1 hardboiled egg.
Every week, there is some study stating if eggs are good for you or not. Eggs may be associated with high cholesterol but eggs are high in Vitamin D and Omega-3 and that’s pretty good if you don’t get enough fish in your diet, like me. Toss in an avocado and spinach also rich in vitamins and lowering-cholesterol minerals and you’ve got a reason to celebrate all those left over Easter eggs.
I found this recipe on Pinterest pinned via We Are Not Martha. The original recipe uses seven eggs, but I modified it for one serving. If you want to make a big batch of it at once, follow We Are Not Martha’s recipe. Since I’m the only one in this house that will eat this, I prefer to make it fresh each time and I always eat it right out of the bowl…even for breakfast.
Heart-Healthy Spinach Avocado Egg Salad
Ingredients
1 hardboiled egg, coarsely chopped
¼ cup baby spinach, coarsely chopped
1 celery stalk, finely chopped
1 Tbsp red onion, finely chopped
½ Haas avocado, mashed
1 Tbsp plain non-fat yogurt
Dash crushed red pepper flakes
Salt, to taste
Ground black pepper, to taste
Directions
Mash half a Hass avocado in a medium sized bowl. Add all chopped ingredients, red pepper flakes and yogurt. Mix until well combined. Add salt and pepper.
Serve as a dip, in a wrap or on toasted whole grain bread.
Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!
*Also submitted at*
