I was so busy at work yesterday and we had storms last night so the computer had to be off, but I am excited for everyone who is jumping on board with your May goals! Maybe just print out the picture of the salsa to keep you motivated!
Guess what? Tony and I are going on vacation! We are going to Austin to visit my brother and his family and my step-son and his life. I cannot wait. For financial and health reasons, we haven’t been on vacation since 2008, so this is long overdue.
But as I was thinking about it, this is the first time I am going to pack for myself in years. Hannah basically was in charge of that. She’s been packing my suit cases for the last 12 years! I think I’ll be okay though.
My one concern was that I carry both a purse and my camera bag. While I am pretty good making sure I have both when we leave places, I thought it might be cumbersome to carry both on vacation.
In comes the Shutterbag. Half camera bag/half purse!
I like to be fashionable AND functional! Here’s the outside:
The inside is big enough for my camera, an extra lens, purse stuff:
One outside pocket is for makeup (or Chapstick!)
The other outside pocket has my diabetes supplies, glucose monitor, etc.:
And then another outside pocket for my wallet:
And it’s got a super long strap so you can wear it over your shoulder. It’s super soft too. Rich Corinthian Leather! Thanks to my brother Charlie and his wife because I used some of the birthday loot they sent me to buy it.
So I decided to make breakfast wontons for breakfast. Usually I bake the wontons first at 350 for 8-10 minutes, and let them cool. I’ll make whatever scramble on the side, and then I’d assemble them at work. The wonton would still be nice and crunchy.
Yesterday morning I decided to see if I could just bake the egg mixture and wontons all at once.
- makes 10 – each one is 79 calories, 3 fat, 195 sodium, 5.4 carbs, .2 fiber and 6.7 protein
- 10 wonton wrappers
- 1 egg
- 1.5 cups liquid egg white
- 1/4 cup non-fat buttermilk
- 2 ounces cooked turkey sausage
- 1/2 cup chopped fresh spinach
- 1 ounce of cheddar cheese
- salt and pepper
- pinch of crushed red pepper
Heat oven to 350. Put wonton cups in the muffin tin, pushing down gently to make sure the bottom is flat. Mix the egg, egg whites, buttermilk, salt, pepper and crushed red pepper together. Divide the cooked sausage among the cups, followed by the spinach. I used my 4 cup Pyrex measuring cup to combine the egg mixture, and then just poured the egg mixture over each wonton. Bake for 20-23 minutes, until the eggs are set.
I actually left my SD card at the office, but I emailed pictures to my sister so I just pulled the pics off email:
The only problem? I let these cool in the muffin tin at home, then just wrapped up the tin and took it to work. I don’t know if its because they sat in the tin for 45 minutes or so, but the bottoms were soggy. But, I had a solution! I flipped them upside down, bottom side up, and heated them up on the broiler button in the toaster oven at work – crisped up the bottom beautifully!
One tiny problem. Um, turns out my boss doesn’t like turkey sausage! She found it to be salty, but liked the concept, so next time deli ham will step in.
I went to the gym. I did Level 3 of 60 of the Volt Bodyweight Strength app. It was 42 minutes long, but there are two sections of 4 minutes of stretching, so I skipped those. It was all CORE yesterday – I did the first 15 minutes, then went to the treadmill. One goal by the end of May I have is to run a sub 10 minute mile.
I’ve got 43 seconds to shave off of my time. I cooled down for 4.5 minutes to make it 15 minutes on the treadmill, then finished up with the last 15 minute strength app. Nice 45 minute workout!
Of course, as I am leaving the gym, I see this sign! .50 cent beers?! Am I in college again?
I don’t have any pictures of my lunch yet (I’ll add them when I get to work).
Biz, insert lunch pictures here!
We have a birds nest in our upstairs attic window. Usually when I drive up, the bird just flies away. She must be sitting on her eggs because she didn’t budge! (and note to self, scrape and paint window sill!) I didn’t even think there would be enough room!
I had defrosted ground sirloin and asked Tony if he felt like burgers or taquitos. When he said he didn’t care I said “taquitos it is!” Well, this is what he was expecting:
But what I had in my head was PAM fried tacos! Just a little bit different! Mine had 1.5 ounces of beef per taco, purple cabbage, cilantro, cherry peppers and my baja fresh salsa, with 3/4 ounce of chips and salsa on the side. (I am measuring my food again!)
Still gets crispy with Pam! And I love the giant piece of ginger sitting in the background. That’s how you know I am a professional photographer. It’s all about getting rid of negative space.
So it’s cold, 38 degrees this morning with chance of rain most of the day. No grilling at work today, so I made a batch of my Buffalo Chicken Chili for Souper Friday at work. Hopefully this will be the last Friday that feels like chili weather!
Alright, time to get my shit together for the day – Happy Friday – make it a great day!