Well, hi there strangers!
I seem to have abandoned the blog. Originally I was taking a few days off for travel, but then one week became two, two became three…yeahh, you get the picture.
Anyways, I’m back and have two workouts and a new favorite dish to share.
It was a rather busy September, but I tried my best to keep up with workouts. There were some slips, but I continually aim for 5-6 days a week. Mostly between 12-40 mins, a majority of them being zwows.
There were two (non-zwow) workouts that I particularly loved:
1) Tina’s At home chipper
2) Puff & Push by GPP Fitness
While I keep most of my workouts on the shorter side, I like to throw in some longer ones about once or twice a week. The ‘at home chipper‘ was a tough one, but left me sweaty and feeling preeetty accomplished afterwards.
As for the ‘puff and push‘ I challenged myself by upping my pace for the sprints and rows and throughly enjoyed all four rounds. Sometimes during longer workouts I have thoughts of cutting it short, but this workout is so much fun that thought never even surfaced. I’ve done it twice so far and know it’ll be one that I’ll for sure do again.
Now for the eggs!
I love eggs and I love a quick meal that can easily be breakfast, lunch, or dinner. This is exactly that.
All that is needed is a cup of canned crushed tomatoes, 2 eggs, garlic & herbs, and cheese. (Salt & pepper optional)
And there are two ways I make these eggs.
Baked or the lazy one pot way.
They both start out the same way:
1) Add a drizzle of olive oil in a small pot over medium heat. Add in chopped garlic and chopped herbs of choice. (I used fresh rosemary. Basil would also be lovely.)
2) Once garlic & herbs are nice and toasty (aka: fragrant), add in about a cup of crushed tomatoes. Cook until bubbly and warmed thru.
3) Pour tomato mixture into an oven safe dish, crack in two eggs, & sprinkle on some cheese. I grated on some fresh truffle cheese. Best idea ever.
4) Bake for 10 minutes at 350F or until desired yolk-doneness. If you like a runny yolk, 8-10 minutes should be just about right. Once the egg whites have become opaque you can go ahead and take it out.
5) Sprinkle on additional herbs & cheese if desired.
One Pot Eggs
3) Crack the eggs directly into the pot and cover with a lid. Let it simmer and cook for an additional 3-5 mins or until eggs are at desired consistency.
4) Sprinkle on cheese of choice and optional herbs, salt, & pepper.
5) Pour into bowl and enjoy!
I recommend pairing these eggs with a toasty baguette to soak up all the extra tomatoes and drippy eggs
What’s your favorite workout?
What is your go-to dish?