Hope your weekend is off to a great start! My day began with the usual breakfast: toast with pb & bananas. This is pretty much my standard pre-run breakfast.
Unfortunately my run today was “only” 8 miles because I’m tapering. Since I’ve only been running for two years, it still strange for me to think that 8 miles isn’t a very hard run. What’s even crazier? The fact that today’s run is less than 1/3 of the distance of my run next Saturday.
One week ’til the Bayshore Marathon! 🙂
Anywaysssss, after my run (and chocolate milk) I decided to make my first “egg salad sandwich”. Please note I’ve never had an egg salad sandwich before. I’ve had my mom’s ham salad and her chicken salad before, but never egg salad or tuna salad. Although I’ve been curious to try egg salad, the idea of all of they mayo grossed me out. I’m definitely not a big mayo girl. So I decided to do what every person would do- make their own copycat without any type of recipe, and without ever having the “real” thing. Oh wait, that’s not normal? Woops.
Well, this may or many not taste similar, but I can say it tastes delicious.
1 Egg White
1 Egg with yolk
3 Gherkin Pickles
Dash Onion Powder
Dash Ground Mustard
Dash Black Pepper
Directions: Scramble egg white, egg white with yolk, and seasonings in pan. After it’s nearly cooked, add chopped gherkin pickles to the mix. Once eggs are fully cooked, put eggs (& pickles) onto sandwich thins. Then put eggs + sandwich thin into pan until sandwich thins get slightly crispy.
I made mine with sour gherkins (not really a fan) so next time I will definitely use my favorite sweet gherkins. However, I absolutely loved the ground mustard in the eggs! It added an unexpected flavor that I enjoyed in every bite. I will probably incorporate ground mustard into my eggs on a regular basis. Let me know what you think! 🙂
After my egg salad-less sandwich, I had Chobani Raspberry Greek Yogurt and some pretzels.
Time to take a break from recipes, and give a yogurt review:
First of all, I’m in love with Chobani Greek Yogurt. Are they paying me to say this? No (I wish). But seriously, it’s so good. My favorite flavor is Pomegranate. I love how it’s non-fat and has delicious pieces of pomegranate at the bottom. Raspberry and Strawberry are other ones I enjoy, and Vanilla is pretty good too. One I don’t love: Blood Orange. I had blood orange froyo from a neighborhood place and thought Chobani’s would be a huge hit….but no. It tasted like orange medicine (gross).
The fact that I love Chobani so much threw me, because I’ve never been a big fan of yogurt. I also hate the taste of plain Greek yogurt (including Chobani’s plain yogurt). But, I’ve always been a sucker for sweets… so maybe that’s why I love the fruity yogurt flavors? Or maybe it’s because of the nutrition facts..
One package (like I had earlier) has 140 calories, no fat, 23 carbs, and 14 grams of protein. Helloooo! Lots of carbs = prime for me while I’m carbo loading. My leg muscles are also a big fan of the protein content after long runs. Basically, it’s perfect.
And now that I’ve written a small love story about Chobani, I think it’s time for me to go to bed. And probably dream about yogurt. ❤
2 thoughts on “Egg Salad-less Sandwich”
Tapering is always a funny part of training but congrats on being so close to the marathon!
I usually do the same thing with egg salad or tuna salad and use mustard or hummus to avoid mayo. However, I found a canola mayo (no animal products) at whole foods that tastes pretty good for not being mayo. I’d definitely recommend it.
thanks for the tip! 🙂 i’ll have to try it out!