Good morning and happy hump day! This week has been going by fast which I am fine with because I have a fun weekend to look forward to. SL has class Saturday and I am planning on some extended family time (cousins, uncle, niece, etc.)
Today started with a cycle class then the exact same breakfast as yesterday (yay for meal planning!) and once this is posted I am off to work. So without further ago, here are yesterday’s eats in today’s What I Ate Wednesday!
Breakfast: 3 Asparagus Egg Muffins (recipe below) with sriracha and avocado toast. I skipped coffee for the day so I had tea with collagen which was delicious but I did miss my coffee.
AM Snack: 1/2 Cashew Cookie Larabar
Naan is so delicious. It’s not the most healthy item in my pantry but it was the perfect pairing to the tikka masala.
PM Snack: I skipped my PM snack because I was not hungry (pats self on back).
Dinner: Chorizo and Veggie Hash
Last night I sautéed up onion, every color bell pepper I could find and spiralized sweet potato then mixed in chorizo and served it with scramble egg whites (more egg!).
I finally remembered to buy Halo Top to try then totally forgot to eat it last night after dinner. What is wrong with me? I should set a reminder to eat it tonight.
Asparagus Egg Muffins
Every weekend I meal prep like a boss. This means that I make food for breakfasts, snacks and lunches to eat quickly at home or pack up and take to work. For a few weeks I was on a smoothie kick but I have been loving hot breakfasts more lately.
On Saturday, after my race, I whipped up asparagus egg muffins that were as easy as can be.
Ingredients: 4 eggs, 1 1/2 cup egg whites, 10 asparagus spears diced, salt and pepper to tast
Directions: Whip all of the ingredients in a bowl and pour into muffin tins. I use non-stick silicone muffin cups in my muffin tin and they work like magic.
This made 12 muffins. I eat either 3 or 4 in the morning with my avocado toast.
Other eggy breakfast foods I love:
Linking up with Peas & Crayon’s WIAW baby.