I had another busy weekend full of cooking! This time, though, the results were substantially healthier. Which is good. Cause now that my week of exercise and nutrition break is over (I kicked off the beginning of my return to healthiness with a 6.3 mile run Saturday morning), it’s time to get serious again.
So speaking of getting serious, omelets are a really great healthy breakfast because they’re filling, adjustable in size, easily modified for lots of variations, relatively easy to make, and (depending on what you put in them) very nutritious! I actually almost feel silly giving a recipe because omelets are so easy that really all I probably need to do is say “hey, make an omelette and put this stuff on it.” But alas, I will provide the entire recipe anyway. Here’s mine:
It’s a bit of a long story, but I’m going to tell the short version: I’m running a half marathon on Saturday and in preparation am nearly finished with a five day fat-loading period, during which 65% of my calories must come from fats. And I’m not talking just any random fats – it’s specifically healthy fats, which for me primarily means nuts, dairy, and avocados. Just as an FYI it also includes olives and olive oil, but I haven’t used them at all.
Getting 65% of your caloric intake from fat is somewhat challenging, and has required me to get a bit creative. Lunch and snacks have been easy because I just eat a bunch of cheese and nuts, but for dinner I look to add a bit more variety, and I do that with avocados and hummus (both high in healthy fats).