Figure it is about time to check on the status of my 2013 goals – basically because I made some major headway and feel the need to share.
- Read more books – at least 2 per month (whether it is on the Kindle, paperback, hardback, whatever, on whatever topic I choose) – Definitely on this one. I am reading “Eat to Live” right now. It is a pretty good book, focuses a lot on eating a vegetarian diet, which I do not do. It does emphasize the need for nutrients though in everything you eat.
- 2 Unassisted Pull-ups (No band assistance) – 1 done!! Woooohhhhh!! I have it, well, one. I am not sure it looks pretty, but whateve. That means I still have 9 months to get another one. J
- Prescribed weights on 90% of CF workouts – About 75% of my workouts have been at prescribed weights lately. Not too bad.
- Cook 90% of meals at home (that equates to a maximum of 2 meals out per week) – Consistently sticking to this. Participating in the Paleo Challenge helps because I rather stay home and eat so I ensure I know what is in the food I am eating – No hidden sugars, wheat, or other non-Paleo items
- Maintain my blog – at least one post per week – Check! Hopefully, you are enjoying the recipes and updates.
Also, I had my Sunday cooking day. Here is a picture of the fridge in case you wanted to see it (don't mind the beer - that is my husband's portion of the fridge, haha). I made creamy chicken casserole, ratatouille, grilled vegetables, chili, sweet potatoes, egg frittatta, and roasted cabbage. It should be enough to last through the week.
Sun-dried Tomato, Kale, and Mushroom Egg Frittatta
1 cup Egg Whites
1 package mushrooms
1-2 cups kale
½ pkg sun-dried tomatoes
1-2 cloves minced garlic (or just throw a heaping spoonful into the pan)
1 tsp Italian Seasoning
1 tsp Red Pepper Flakes
Salt and pepper to taste
1. Preheat oven to 375 degrees.
2. Sauté onions and garlic with olive oil in pan for a few minutes. Throw in the mushrooms. Then throw in the kale and cook until kale is wilting slightly.
3. Put eggs and egg whites into a bowl and beat eggs until mixed.
4. Grease casserole pan with olive oil.
5. Pour egg mixture into casserole pan followed by veggie mixture. Line the top with the sun dried tomatoes.
6. Bake until firm- about 35 min.
~ Savannah FitNut aka Morgan McNeal