Happy Saturday! I woke up to a gorgeous snowfall! I was so excited I hopped out of bed and played outside with the dogs for a bit Unfortunately, the weatherman has lied to me again and it’s not snowing anymore. I don’t ask for much, weatherman, just some pretty flakes to look at while I work out! Either way, I’m not letting go of my snow hope! I’m having a relaxing weekend and a little bit of fresh dusting would make it all more perfect!
As you can see, there is barely anything sticking to the ground!
As I’ve tweeted, my darling fiancée is out of town at his bachelor party in Atlanta so I have the house all to myself, which means I get to watch LMN, clean the house and cook food I know my darling hubby-to-be would never eat. On top of what I just mentioned, I’m also going to break out the semi-dusty Tae Bo DVD I got for Christmas last year. [I've used it since then, I'm not that bad!] I absolutely love Tae Bo, it’s one of my favorite workouts. It’s such a great mix of cardio and strength training and I’m always incredibly sore the next day.
Aren’t the women in red’s abs OUTRAGEOUS? Sigh of envy! [Photo via]
Since I’m not tackling the Tao Bo until later, I decided to make brunch! I haven’t had brunch is FOREVER but by the time I got everything out to make breakfast, it was almost 11:30! So I beefed up my normal weekend breakfast of scrambled eggs with more protein and veggies to make a big ol’ healthy omelet. I often make my omelets with egg whites but decided to keep the yolk for some added fat grams [healthy fat, though!] Now, it ended up more like veggie scrambled eggs but it was delicious none the less! I made some turkey bacon to go along with it for some added protein. I’m used to cooking for two, though so I could only eat about half of this!
Veggie and Cheese Omelet
What You’ll Need:
- 2 eggs
- 1/4 cup of chopped tomatoes
- 1/4 cup of chopped bell pepper
- 1/4 cup of chopped mushrooms
- Dash of salt and pepper
- Artisan blend cheese mix [or mozzarella]
How to Make It:
- Coat a pan with cooking spray.
- Stir eggs until mixed and add in chopped vegetables.
- Pour egg mixture into the preheated pan and cook on medium heat. If you can, flip the omelet over to cook both sides evening. Or, if you are like me, give up on flipping and just scramble it!
Yes, I’m one of those really weird people who likes their eggs with ketchup!
Nutritional Information: 380 calories, 13 grams of fat and 14 grams of protein.