Word. It's been tough through the Halloween season avoiding candies around the office and those offered by my sons and really, the sugar has been everywhere! I've slipped up a few times and nabbed some pizza over the weekend after my complete exhaustion from the week. However, due to staying the course the majority of the time, I haven't gained any weight back (I haven't lost, but I still see the lack of gaining as a tremendous victory!) I need to up my days at the gym or workout more at home or on my lunch break so that I can see more of the definition I can already begin to feel. I love that feeling. Mmm...
I've marked up my scale and have done an excellent job not weighing myself daily. I haven't quite pulled away enough to weekly, but I expect this month that will happen and then on to monthly weigh-ins. It's a process, everything is.
Onward! I've started cooking more whole foods and started to pick up different vegetables to add to my meals that I wouldn't normally look twice at. This is a huge step for me. Usually I'm afraid to try anything new, mostly for fear of wasting my money. No more, I say! I've turned over a new leaf and push forward on my adventure's in cooking (and soon, during my work outs as well). This week's venture will be into the world of Buttercup Squash. That should be interesting.
Yesterday morning I made some delicious Egg Cupcakes for breakfast. My boys really enjoyed them. If you look online for "Egg Cupcake" recipes, you will find a bunch of them! All contain eggs, of course, most contain bacon or Canadian bacon and some have sausage or vegetables. I'm posting the recipe I concocted here... with some stipulations: 1) If you want crispy bacon, use two pieces each cupcake and cook it first! 2) You could also use Canadian bacon, which might work better if you don't care if the bacon crispy. Personally, I enjoy the cupcakes the way they are and I'm looking forward to trying different veggie options and possibly some sausage! (Please excuse the cell phone pics!)
Egg, Bacon and Broccoli Cupcakes
Ingredients:
18 Eggs
18 Bacon slices (uncooked or partially cooked - for fully cooked bacon, use twice as much)
1 Box Frozen Chopped Broccoli
Preheat oven to 350 degrees.
Cook the chopped broccoli according to the package directions.
In the meantime, line each cup of a muffin tin with bacon.
Once the broccoli is cooked, place a spoonful in the bottom of each bacon-lined cup.
Crack one full egg into each cup.
Bake at 350 deg for 20-25 min or until the yolk is as firm as you'd like it (I like runny eggs). Enjoy!
I also broiled a grapefruit sprinkled with cinnamon for 7 min (I love grapefruit this way!) to add to my breakfast. It was quite filling and yummy!
I am really enjoying this new adventure I'm taking on in like. I love cooking and the more I cook the more I want to! This weekend I co-hosted a Dia de los Muertos party (Day of the Dead) and made paleo enchilada soup which was a big hit! I also baked cupcakes, made sugar cookies and sugar skulls. For the most part, I did very well avoiding the crazy amounts of sugar I brought with me - and not a single sugar skull touched my lips! I'm told they would be amazing for coffee. Ha!
Enjoy your Guy Fawkes Day and please vote tomorrow for the candidate you'd really prefer as our next president, even if it's not one of the top runners.