Happy Saturday! It was a great day of training and getting back on track with my meals. After one hiccup today while training (eat protein before squatting people—not just a green smoothie), I got back to the grind and successfully rounded out my first week on my new program. Whoop! Plus, after a some inspiring words from the Whole30‘s Stephanie, I managed to control my snacking and cravings more today than I have been.
Southwest Omelet
Ingredients:
- 2-4 egg whites
- handful baby leaf spinach
- ¼ cup chopped red onion
- ¼ diced avocado
- handful cilantro
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, cilantro 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 the trip-fold). Flip omelet back and forth until slightly browned. Serve with a side of diced avo and garnish with more cilantro. Enjoy!
For dinner, I made a what’s-in-my-refrigerator salad. This means that I just took whatever I found in my fridge/pantry and made it into a salad. Pretty self-explanatory really. I often do this on Saturday nights if I don’t go out. Why? Because the following day is the meal prep day! Yip-ee! So I use up my leftovers on Saturday. This salad consisted of:
- baby leaf spinach
- 1 can solid white albacore tuna
- green beans
- raw sunflower seeds
- olive oil as a dressing
It may seem a bit odd, but I am always surprised by the yumminess that comes out as a result. Needless to say, this was a good creation. For dessert, I had a baked sweet potato topped with cinnamon since it was a heavy lifting and longer workout day. I allow myself more carbs these days.
How do you handle your leftovers? I’d love to know. Tell me in the comments below!
Southwest Omelet
Ingredients:
- 2-4 egg whites
- handful baby leaf spinach
- ¼ cup chopped red onion
- ¼ diced avocado
- handful cilantro
- 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, cilantro and onions on top.
- Cook until eggs are solid.
- With a spatula, flip half the omelet on top of the other side, creating a fold.
- Flip omelet back and forth until slightly browned.
- Serve with a side of diced avo and garnish with more cilantro.
Moving Mountains Wellness 