I am very excited to share that I have crossed a threshold on my weight loss journey. As of yesterday's weigh in I am down:
To try and give you an idea of what thirty pounds is ~
Cocoa a cow from Stonyfields Organic Farm weigh 30lbs when she was born.
I didn't discover any new glorious food to share with you this week. However last I did try a new breakfast recipe that was a huge hit. I, of course, tweaked it a bit and think you'll really enjoy it:
Original version 5 PP+ Updated 7PP+
olive oil canola oil
1 large green pepper sliced
1 large red pepper sliced
1 tsp minced garlic
salt and pepper to taste
1 TBSP Italian seasoning
6 ciabatta rolls
- Heat oil in a large nonstick skillet over medium heat. Add onion and pepper; saute until tender and light golden, about 7 to 9 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Set vegetables aside.
- In a medium bowl, beat together eggs, egg whites, salt and pepper. Scramble in same skillet over medium heat until almost cooked, about 1 to 1 1/2 minutes. Add vegetables back to skillet and gently mix; continue scrambling until eggs are set but not dry, about 30 seconds to 1 minute more.
- Divide filling onto 6 buns. Yields 1 sandwich per serving.