This is the time of year that a lot of us decide is gorging time. There is food and alcohol and desserts galore. What if this season were different? I’m not asking you to give up all of your food pleasures, but I am asking if you would be open to a healthier holiday?
Would you consider choosing two days a week where you completely abstained from sugar?
How about substituting that holiday wine with holiday sparkling water?
Walking after every dinner is a family goal of mine. Have you been incorporating more or less exercise this time of the year?
State of Slim (SOS) has encouraged me to stay on track this month. We are three months in to our four-month weight loss program. I have dropped 11 pounds so far – 4 more to go! To stay on track, I do at least 70 minutes of daily exercise (with one rest day) and I stick to a high protein, low fat diet. I can sincerely say that I haven’t felt this good in a long time. I am so grateful to have this program as a tool to get healthier.
Here is one of my new favorite breakfasts. Two of my teammates in the SOS program passed me in the hallway at work with these great looking muffins. Naturally, I asked for more information. They were generous enough to share their recipe and I have been making them ever since. Here is my version:
- 1/2 red onion (chopped)
- 1 red bell pepper (chopped)
- 1 c broccoli (chopped)
- 1/4 c cilantro (chopped)
- 1/2 c deli meat (or your favorite protein) (you guessed it - chopped)
- 6 eggs
- 3 egg whites
- salt, pepper and garlic powder to your liking
- Pre-heat the oven to 350 degrees. Add all chopped ingredients to a greased muffin tin. Whisk the eggs and egg whites with the salt, pepper, and garlic powder. Pour the egg mixture evenly over every cup - about 1/3 full. As the frittatas bake, the egg will rise to form a larger muffin.
- You may want to prep and cook these muffins at night so you can quickly reheat them on your way out the door in the morning. Stored in an air-tight container, these muffins will last up to 4 days. Enjoy!