There are so many studies, websites, books and probably Twitter posts about not weighing yourself everyday. But do I listen? Nope. So each morning I would wake up and weigh myself. Some mornings I would be thrilled, others I would feel defeated, either way it would set the tone for the entire day. So I have called a truce with my scale and I feel liberated.
I read on someones blog, a few weeks ago, about she updates her weight only once per month. At first I remember thinking that’s way too long a stretch between weigh-ins. But now, thinking about it, this will work for me. I will weigh myself once per week, to keep on track, allowing me the time to re-focus my efforts (if needed). But the blogger (I will find her site) still blogs several times a week, just not about her weight. I was focused on what the scale said (I know, a big WW no-no) and not so much on my journey. I wasn’t focusing on the lessons I was learning along the way. On what was working or not working. What encourages me, what makes me want to keep going and what do I need to shrug off. So keep reading to see what I did this week.
Let’s talk about breakfast. I’ve got lunch figured out. I made my ham crusted quiche again this week. If you haven’t read about these delicious, time saving morsels, then read on and I will tell you how to make them.
• 1 tbsp olive oil
• 2 cups raw mushrooms, sliced
• 1 small onion, diced
• 1 tbsp garlic, chopped
• 5 eggs
• 1/2 cup milk (any type)
• ⅛ tsp pepper
• ¼ tsp salt
• ½ cup other veggies (your choice but I’ve used sweet peppers, olives, cooked potato/broccoli/cauliflower)
• 1/2 cup cheese, shredded/crumbled (your choice)
• 12 hot pepper rings (optional, but highly recommended)
• 12 or 24 slices of thinly sliced ham, round shapes are easiest (you could use sliced turkey/chicken too). Amount depends on how large the slices are. See step #7 below.
1. Preheat oven to 350 degrees F.
2. In a frying pan, heat olive oil and sauté the mushrooms over med-high heat until soft. About 10 minutes
3. Add onions and garlic, continue to cook for 5 minutes more. Set aside.
4. Whisk eggs and milk in a large measuring cup (I use the 2 cup ones)..
5. Add salt and pepper.
6. Spray a muffin pan with cooking spray.
7. Fit two slices of ham in each muffin cup, layering to cover the entire space, if you have large rounded ham, you will only need 1 slice.
8. Spoon mushroom mixture into each cup.
9. Top with 1 tbsp of cheese and 1 pepper ring.
10. Fill the cups with the egg mixture to full, I mean right to the top, but do it slowly. You need to allow the eggs to get into all the spaces between the mushrooms.
11. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. The top will begin to brown.
12. Remove from oven and cool for about 10 minutes.
Store them in the refrigerator, if layering, ensure you place parchment/wax paper in between layers. I make a dozen of these on Sunday night and eat two of them as my breakfast each morning, for the whole week.
Have an awesome week.
“Plan for tomorrow, because tomorrow you won’t have time”