Tuesday, January 29, 2013

Sleepy head



I am usually the first one up and ready to go for a run before work during the week. Lately though, I am the worst snooze-hitting, sleepy, morning work out skipper around. And Larry really loves it at 5:15 AM when I hit the snooze button on my phone 5 times. I am kinda surprised he hasn't kicked me out yet....

Anyhow, this morning was no different than the past week. Plan for a 4-5 mile wake up run. Set alarm. Sleep. Alarm goes off. No freaking way. Snooze. Alarm goes off. Shut off alarm. Sleep until latest possible moment and rush around until I leave for work.  

Tomorrow morning this awesome face is going to help make me a little more accountable and a little less of a lazy ass....


My other issue these past few weeks has been breakfast. I am trying to eat less processed foods and more fruits and veggies. Guess what makes breakfast in a run a whole hell of a lot easier - yeah anything processed. Plus, you know my love affair with these babies. So what to do about breakfast, and going without is not an option. I cannot be hungry and see patients without absolutely losing my mind. 

Hello pinterest. I saw this recipe yesterday and had to try it out. I was a little skeptical because raw quinoa in eggs sounds revolting. But I have made revolting dishes in the past. Not scared. Plus I had all the ingredients at home already.  

Mixing it up, it looked weird and scary and I thought there was no way in hell it would actually look like this: 


Oddly enough, it came out great. The taste and texture were good and the quinoa did settle at the bottom and gave it a nice little crust. The best thing about the recipe is that you can totally switch it up and put lots of other great flavors in it. The possibilities are endless. I am thinking veggie sausage and roasted peppers and spinach next time...

Quinoa Spinach Egg Bake:

1/2 c red quinoa
8 eggs
2 heaping, packed cups chopped, fresh spinach
1-2 cloves garlic, minced
1 tbs fresh thyme, chopped
1/2 tsp salt
1/2 tsp pepper
1 1/4 c almond milk
1 c mozzarella cheese
1/4 c Parmesan cheese

Preheat oven to 350 degrees and spray an 8"x 8" baking dish with cooking spray. In a large bowl, lightly beat eggs and milk together. Stir in quinoa, spinach, garlic, thyme, salt, and pepper. 

Pour into backing dish and cover with tin foil. Gently "jiggle" dish side to side to help the quinoa settle to the bottom. Cook for 45 minutes or until set. Remove tin foil and cook for another 15 minutes, or until cheese is bubbly. Remove from oven and serve.

Another great thing about this that I can make it at night and have breakfast ready in about 2 hot seconds in the morning. Pretty sure that equates to another 5 minutes of snooze time. Sorry Larry!