Insalata Caprese

Part of my lunch for tomorrow.  It smells amazing.  I love fresh mozzarella.

Definitely loving my new Fit/Fresh lunch kits.  It’s so much easier to pack my food now. 

I have watch the next few days…and Manuel will be gone for some time this week.  Yuck.  I don’t like it when he has to goo away.

Breakfast Sandwiches

I have a huge love-hate relationship with breakfast sandwiches.  I love their buttery goodness with the salty bacon and gooey cheese.  I hate their calorie content.  With my eating disorder, if I ever bought one and ate it that would be all that I ate.  That’s how terrifyingly high in calories it would be for me.  However, now in an effort to promote good self-image and diet I decided to start making my own ahead of time so that I would have them available for the next morning and not feel guilty about its nutrition.  I know what’s in them and I can control what goes in one.

ENGLISH MUFFIN BREAKFAST SANDWICH (VEGETARIAN)

Ingredients:

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  • 1 baby portabella mushroom, chopped
  • 1 small tomato, diced
  • ¼ cup spinach leaves
  • 5 Thomas lite english muffins
  • 1 cup 100% egg whites
  • 5 Morningstar bacon/sausage
  • 5 slices of cheese (your choice)
  • Pam spray
  • Wax paper
  • Paper
  • Tape

Recipe

  • Preheat oven to 350.
  • Place bacon/sausage on baking sheet
  • Mix egg whites, mushroom, spinach, and tomato together in a bowl.  Add salt and pepper if desired.
  • Prep a muffin tin with Pam spray and pour egg mix into 5 of the slots.  Ensure that the mix is evenly distributed among the slots.

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  • Place both muffin tin and baking sheet in the oven.  Bake for 12-15 minutes.  Watch the bacon & egg to make sure you don’t burn the bacon and that the egg cooks thoroughly.  Adjust time depending on how the items are doing in the oven.

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  • Remove the items once thoroughly cooked.  Cut 5 sheets of wax paper and prepare labels.
  • Toast english muffins.  Assemble the sandwich.  I placed the cheese first, followed by the bacon/sausage, and egg.  Press the sandwich down to flatten slightly.

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  • Wrap the sandwich with the wax paper and tape it closed.  Flip the wrapped sandwich over and tape the label onto it.  Repeat this process for each sandwich.

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  • Place sandwiches in the freezer.  When you’re ready to eat them, just microwave it for 3-5 minutes.

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I made enough for 5 days.  I made an extra one with regular sausage just in case my husband would like one in the morning.

I was very pleased with the results.  Granted, I haven’t had one yet but I will tomorrow morning.  They smelled amazing, though.  I’d like to thank Taralynn of Undressed Skeleton for the recipe idea.  It’ll definitely satisfy my sandwich craving!

Calorie Content: 236 (veggie bacon); 285 (veggie sausage); 307 (sausage)

Cross-Training

So, since I can’t run until the bone scan is done and my leg heals up I’ve been trying new ways to maintain my cardio fitness.

My life right now: crutches, stretching band, and a water bottle.

I’ve taken up spin again.  I wasn’t looking forward to doing it again since it wasn’t as exhilarating as running but I dove into it again.  I usually go to the 6 AM class so I can get spin in before work but today I decided to go to the evening class.  I was pleasantly surprised to see that the instructor was Lori, the spin instructor I liked when I was pregnant.  It was a great class as expected.  It was refreshing to have her as an instructor again.

After the class.  Sweating up a storm feels great.

One of the perks of spin?  High cardio = high calorie burn.  Awesome!

Holy calorie burn, Batman!

I’ve delved in swimming for a bit.  I forgot how much I dislike it but I was able to swim laps for about an hour.  Still, swimming not my thing so I’ll stick to spin.

I miss running so much.  I miss the solitude and the beautiful scenery I get to experience.  Maybe I’ll try biking this weekend so I can get my nature fill.

Where I love to run.