Tag Archives: watermelon

Hearty Post-Run Breakfast

Following a solid 8 mile run this morning, I decided to try out a new breakfast recipe I found on fedandfit.com for egg-stuffed tomatoes.

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What a good idea!! I sliced off the top of the tomato with a knife, then hollowed out the inside with a spoon. I mixed 2 eggs, diced arugula, fresh chopped basil from the garden, and a dash of salt and pepper in a bowl. Next I poured the mixture into the hollowed out tomato. Bake at 350 degrees for 30-35 minutes. Eggs will be on the runnier side.

I served the tomato on a bed of quinoa and enjoyed a big bowl of watermelon on the side. Some black coffee completed the meal, although it was already pretty hot at 9 am this morning. There was a heat flash that followed. Too bad I don’t like iced coffee!

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Becoming Kroger’s #1 Customer

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I have been home for four days… and I’ve made four trips to Kroger. I can’t help it- I seem to feel a magnetic pull towards grocery stores! I’ve been picking up ingredients for all the new recipes I want to try. Since my last post I have tried out three new ones: a summery watermelon salad, some IRRESISTIBLE dark chocolate peanut butter cookies, and strawberry chia jam.

The watermelon salad was super easy, only containing four ingredients. I bought some cubed photo (4) watermelon, added the arils from one pomegranate, some chopped mint leaves, and juice from one small lime.

Next I set about making the cookies! Every now and then I get a sweet craving, but I am always looking for a healthy way to satisfy my sweet tooth without feeling crappy and sugared-out afterwards. Lindsay, a registered dietitian writing for The Lean Green Bean blog provided the perfect recipe- and I plan to make it again! I followed her recipe exactly as follows:

1/3 C mashed avocado (mash very well or cookies may have green lumps!)

2/3 C peanut butter (I used creamy Smuckers all-natural)

1 egg                                        photo (6)

3 Tbsp honey

3/4 C oats

1/2 tsp baking powder

1/2 C dark chocolate chips (I used the darkest to reap the most health benefits, 88% cacao)

Combine all of the wet ingredients first, then stir in the dry ingredients, add chocolate chips, and bake @350 degrees for 12-14 minutes. Makes about 12 cookies.

What I love about this recipe is that it is made up of foods that I usually eat so I don’t feel like I am adding a lot more sugar or saturated fat to my diet than usual. The cookies do have a good amount of fat in them from the peanut butter, avocado, and dark chocolate, but it is the healthy kind, unlike most recipes that use butter. As a treat, this recipe will satisfy your sweet tooth, without compromising your nutrition goals!

The strawberry chia jam was a very simple recipe that I borrowed from instructables.com. Their recipe used blackberries, but you could substitute blueberries or raspberries too. Here is the recipe:

1 C of fruit     photo (5)

1/2 C chia seeds

1/2 C water

1/3 C honey

3 Tbsp lemon juice

Just mash the fruit, stir in the remaining ingredients, and store in the refrigerator for at least 30 minutes!

Next up…  Jicama Fries : )