Good Morning Everyone!
Happy Birthday to ME, happy birthday to ME, happy birthday dear MEEEEEEEEEEEEEE… happy birthday to ME! I really really really really really really like birthdays!!!!! What other day do you get to celebrate the life God gad you for all it’s beauty? None. Exactly!
Okay back to business (although it’s hard, I do somehow comprehend the world will not stop spinning today because I was born 25 years ago)… After the hour long stay at Verizon yesterday I headed home to type up a blog post and eat dinner. On the menu? A South of the Border Omelette. In my mind you can call anything “southwest” if it has salsa/hot sauce and any combination of the following:
– sour cream
– mexican blend cheese/pepper jack cheese
– tortilla/tortilla chips/rice
Mexican/Southwest food get’s a bad reputation but it is seriously one of the EASIEST things to create at home using heathy ingredients. You can expect to see me combine these ingredients a lot to make different things because it is just so easy and cheap. Some tips to make it a healthy meal: Go for reduced fat sour cream and mexican cheese blends. Chose a reduced fat guacamole like the one I have shown below from Trader Joe’s or simply use avocados. No need to feel guilty they are chalk full of heart healthy fats, vitamins, minerals and antioxidants, plus recent studies show avocado eaters are slimmer! Best. News. Ever. I usually just get no fat canned refried beans or black beans, super cheap and easy peasy. Beans are a great source of protein and are also packed with nutrients like fiber and antioxidants. For the grain portion you can use whole wheat tortillas (my favorite are la tortilla factory) or corn tortillas, reduced fat or multigrain tortilla chips, or brown rice. There you have it, a healthy meal hiding behind fresh southwest flavors!
SOUTH OF THE BORDER OMELETTE:
– 1 large egg
– 1/2 cup egg whites
– 1.5 cups baby spinach
– 1/8 cup reduced fat shredded mexican blend cheese
– 2-4 tbsp avocado/low fat guacamole
– salsa to taste 🙂
1) Heat small non stick skillet to medium and spray with PAM or canola oil spray
2) Saute 1.5 cups of baby spinach for 1-2 minutes until wilted.
3) Whisk together egg and egg whites and pour over baby spinach, let sit one minute
4) Sprinkle with cheese and continue to let it sit. If you get impatient you can lift up the sides of the omelette and let the liquid run to the sides to help it cook faster.
5) Once almost set fold in half and press down to get liquid out, let sit a couple of minutes.
6) Flip to otherside and cook until set throughout.
6) Top with salsa, hot sauce, and avocado/guac to taste!
Check out the nutrition stats on this bad boy:
*If you are concerned about cholesterol swap the egg for two more egg whites/egg substitute. If you are concerned about sodium you can swap out fresh egg whites for the carton version which have 75mg per 1/4 cup.
*For the most part I try to make my largest meal of the day breakfast or lunch, so this was all I had last night. However in the past I’ve wrapped this omelette in a tortilla and that was quite delicious. You could add some fresh fruit/veggies on the side to make it a larger meal.
After dinner I hurried to the gym and knocked the treadmill workout below followed by Workout #3 (3 killer rounds with 10lb weights) from Gina’s Summer Shape Up 2013 Program.
I was a tad bit disappointed I didn’t quite make the golden 10min mile average, but the longer intervals had me dripping sweat so I know it was a good workout. Maybe I should consider wearing shorts instead of yoga pants in 100 degree plus weather?
Questions of the day:
What’s your favorite things to do on your birthday?
What’s your favorite type of food?
What’s your favorite interval time on the treadmill?