Uh-oh. I have a confession. I have been “healthy” binging. I am not saying that binging is healthy by any means. What I am saying is that I have been consuming a lot of healthy foods (mostly healthy fats) to an excess. Yeah, it’s time to stop that.
I vow to slowly consume and appreciate my meals, eat until 80% full letting my leptin take over, and not snacking as much.
I did have a pretty yummy breakfast yesterday though since it was my “rest” day and I got to sleep in. When I say “rest” day, I actually took an active recovery day. I got into the gym and did a warm-up and some stretches/mobility work, then I row a very easy and steady 5k. After I rolled out and did some more mobility work.
Egg White Omelet
Ingredients:
- equivalent of 3-4 egg whites
- ½ cup of sliced mushrooms
- 2-4 tbsp chopped red onion
- generous handful of spinach
- ¼ an avocado, diced
Pre-heat a skillet on medium heat and pour in egg whites. Let them cook just until the bottom is solid white, yet the top is still clear liquid. Sprinkle the spinach, mushroom and onions on top. Cook until eggs are solid. With a spatula, flip half the omelet on top of the other side, creating a half fold (feel free to tri-fold as well—I usually prefer this, but my omelet was too stuffed). Flip omelet back and forth until slightly browned. Serve over a bed of baby spinach and a side of diced avo. Enjoy!
Egg White Omelet
Ingredients:
- equivalent of 3-4 egg whites
- ½ cup of sliced mushrooms
- 2-4 tbsp chopped red onion
- generous handful of spinach
- ¼ an avocado, diced
- Pre-heat a skillet on medium heat and pour in egg whites.
- Let them cook just until the bottom is solid white, yet the top is still clear liquid.
- Sprinkle the spinach, mushroom and onions on top.
- Cook until eggs are solid.
- With a spatula, flip half the omelet on top of the other side, creating a half fold or trip-fold.
- Flip omelet back and forth until slightly browned.
- Serve over a bed of baby spinach and a side of diced avo if desired
Moving Mountains Wellness 