Two weeks

So some of you may know that I finished my PhD a few weeks ago, and then of course I moved over 14 hours away.  During this time I basically let myself eat whatever I wanted and hardly ever exercised except for back/arms/shoulders/abs so all that sitting and then the move wouldn't hurt quite so much.  This was a conscious decision, I said that I wanted 100% of my focus on my work and moving house.  However, now I am paying the piper.

Tomorrow marks two weeks of me jumping back on the wagon.  I've dropped nearly 7lbs by kicking sodium out of my diet.  Today is day 4 of running, and I'm just doing intervals of 12 min/mile and 18 min/miles.  I don't want to hurt myself and then lose motivation.

I hope my pants start to fit soon.

Eating while moving

So, if you've ever talked to me about cooking you know I LOVE my new George Foreman Grill.  I love it so much when we packed up a POD to move to Florida I decided to keep it and bring it when we drive down.

I've used the heck out of it in the last week and a half since I didn't bring pots or baking pans separately.  One of my favorite things to make on it are omelettes with the special omelette plates, so I thought I'd blog that.

First I start with the fixin's.  We like omelettes with lost of stuff, so I included onions a baby portabella (these were big for babies and some Johnsonville smoked cheddar and jalapeno sausage. I used a little bit of evoo and laid everything in the pan.  Yes, the grill top was not the cleanest when I started.  We aren't the most hygienic of couples.  Don't judge me. 

 I only used half a white onion, I kept the other half unchopped in case I wanted to use chunks later.  The mushroom and sausage I chopped completely.  We had enough fixin's left for another batch of omelettes tomorrow, or something else, who knows.

 I closed the grill and let it cook for about 5 minutes at 350.  I never wait for the grill to preheat.  I turn it on, start chopping and when I'm done I toss things in.  I was a bit ambitious when I put stuff in the pans and they didn't manage to cook down as much as they did in my head.

 

 It's worth noting that my Foreman can be put flat (for baking) or tilted for grilling.  For omelettes I always keep it flat.  There's no way for grease to drip out anyway.

My omelette is on the left side and it has 2 egg whites.  His is on the right and it's one egg and one of my discarded yolks.  Note how full the depressions are even before they cook.

 I said these were omelettes but I'm putting these guys into burritos.  While I'm waiting for the eggs to cook (Which doesn't take long)  I get the tortillas ready.  I add some salsa.  Usually about this time I'll open up the Foreman and add some cheese to the semi-done eggs.

 My artistry took too long, so the eggs were done by the time I got the cheese ready.

 There's a simple solution, though.

 And these are super easy to serve! I don't fold the burritos, I just pass them out like this, and with only one exception no one has minded wrapping the burrito himself.

Foremans are 'nonstick' but not quite perfect.  This is what the grill looked like after I lifted the omelettes out.  Not bad, and they came out mostly in one piece.  You can see a little bit of the top of mine got stuck to the top plate as well.  I don't know if that's because they started not-quite-clean or the plates have seen a lot of love.

So, that's my omelette plan nearly every day.  The fixin's change but the basic recipe (2 egg whites, tortilla, salsa and cheese) comes out to around 200 calories and has TONS of fiber (from the tortillas) and protein (cheese and egg whites.)

It goes really quick now that I've made hundreds, about 12-15 min.  Typically I make them while Steve makes coffee and they're done around the same time.  Since we moved we haven't had a coffee maker but today that all changes!  Enjoy!