Egg Salad-less Sandwich

Hey there!

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.

Egg Salad-less Sandwich

Ingredients:
1 Egg White
1 Egg with yolk
3 Gherkin Pickles
Dash Onion Powder
Dash Ground Mustard
Dash Black Pepper
Sandwich Thins

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.

Best Enjoyed Poolside

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.  ❤

Delish Frittata

Hey friends!

I hope your day was as good as mine!  Today was my “off” day for marathon training and I must say, I’m definitely appreciating the lack of a run.  I treated myself out to a nice steak dinner with wine tonight (gotta get that iron in from the red meat 😉 ) but still felt like cooking.  Apparently, I just need to get some type of cooking or baking in for the day!

To make this recipe, I used some food that I had and also grabbed some food from the dining hall.  “Shopping” at the dining hall definitely makes life easier when you don’t have a car!

Anyways, here’s the recipe:

1/3 cup chopped green pepper
1/3 cup Cherub tomatoes (I love these!)
2/3 cup steamed broccoli
1 yolk
2 egg whites
2 TB skim milk
1.5 cheese sticks (I used Frigo Light Mozzarella)
Ground Pepper, to taste (I used a few dashes)
Garlic Powder, to taste (I used a few dashes)
Red Pepper Flakes, to taste (totally optional- but I love spice, so I used a few heavy dashes)

Preheat oven to 450F, and place pie dish inside to get warm.
While the oven heats up: steam the broccoli and cut up the green pepper, tomatoes, and cheese sticks.
Next, crack eggs and put the 1 egg yolk and 2 egg whites into bowl.
Whisk eggs, and add 2 TB of skim milk.
Pour egg mixture into pie dish and add vegetables, cheese and seasonings.
Bake for about 15 minutes, until sides are brown and top isn’t runny.

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My first frittata!

After it’s out of the oven, run a fork around the edges so that the frittata isn’t stuck to the dish.
Then, grab a plate that’s about the same size as the pie dish, and flip it! (and cross your fingers that it doesn’t turn out like mine…)
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Okay, okay…so it’s not the prettiest looking frittata. Give a girl a break 😉

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Hope you enjoy this recipe!  After sampling it tonight, I am definitely looking forward to having it tomorrow after my four mile run 🙂

Study time for this girl- have a good night!