Happy Almost New Years! As I think about this past year, it definitely had its challenges but many blessings ending in the most beautiful and thoughtful engagement!
I can’t wait to see what 2017 will bring. I’ll be working on new recipes, meal prep ideas, and myself of course. I’ve definitely celebrated a bit too hard towards the end of this year. My workouts definitely suffered a little especially after my “birthday-gagement” week, so I will be making a goal to get back to a healthy routine and try some new workouts!
This morning I decided to make a hearty but healthy and balanced breakfast…
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Pocketless Whole Wheat Pita
1 Egg, 1 White
1/4 Cup Low Fat Shredded Cheddar
Cooked Crumbled Bacon/Ham (not featured but definitely encouraged)
Arugula Salad Tossed with Lemon Juice, Olive Oil, Himalayan Pink Sea Salt and Shaved Parmesan
Toast Pita in an oven preheated to 350 degrees. While Pita is toasting scramble one egg and egg white in a stove top pan. Take pita out of the oven and top with scrambled eggs, cheese and broil for 3-5 minutes or until cheese is melted. Let cool and top with arugula salad.
Nutrition Info Without Salad
C: 42 F: 14 P: 25