Ok so it’s confession time. I don’t cook most nights of the week. GASP. I mean seriously- between driving nearly three hours a day for work, working 9 or so hours AT work, and barre and runs- I just can’t. I really enjoy sleep. And reading. And relaxing.
I’ve made no secret here that the last few weeks have been crazy for me. G and I have been gearing up for a big vacation, which has meant a lot of extra hours working to ensure we each leave our workloads in a good place before we escape (more to come later I promise).
The thing about eating healthy is that it doesn’t have to be a chore. Not everyone loves to slave over a hot stove (I guess I am a freak?). The thing is- you don’t always have to.
I think I’ve said it quite a few times here. I adore breakfast. Seriously, brunch, breakfast, any meal that includes eggs, breakfast meats, pastries, coffee, and tea is a meal that I will run to.
I even eat breakfast for dinner. No shame here. Despite my love for posting recipes, I don’t cook most nights. Normally, I have meals prepared ahead of time. But recently, G and I have been kitchen slackers. We have had no. damn. time. So instead, we had eggs for dinner two nights in a row. And it was so delicious I had to share it.
Night One- Mexican Eggs. Excuse the iphone photo- I didn’t break out the pretty camera for this. I was lucky to snap a photo before I dove in post barre class.
This meal was delicious and literally took five minutes to prepare. I just quickly toasted a high fiber tortilla and a jalapeno, topped the tortilla with some crushed black beans, 2 slices of Boar’s Head mesquite turkey, an over easy egg, a scoop of salsa, and a dollop of plain chobani mixed with chipotle hot sauce. It was fast and scrumptious.
Night two we went Greek.
This egg specimen had the same base- a toasted high fiber tortilla. I topped this with a greek black bean burger I made a few weeks ago and froze. You can find the delicious recipe over at the Lean Green Bean– delicious!. I topped it with an over easy egg, some chopped tomato and red onions, and a sprinkle of chopped parsley.
Both meals clocked in at under 10 minutes to prepare and under 300 calories. Not bad for a filling, yummy meal.