Whoever came up with the idea of baking eggs in ham is a genius.  It’s simple, easy, and can literally bake while you take your morning shower.  Better yet you could make a dozen of these at once and have breakfast made all week.  They are cook right out of the oven, and also taste good at room temp.  I only made two before work.  Heat oven to 425.  Press two pieces of ham in a muffin tin, if your ham is sliced thin, use two slices for each one.  Chop up any vegetable you want – I used baby spinach.  I put the spinach in the muffin tin, then scrambled one egg, tablespoon of unsweetened almond milk, 1/4 cup egg whites, salt and pepper and divided that mixture between the two cups.  Then topped with 1/2 ounce of Vermont Cabot cheese over each muffin and baked for 15 minutes.  I reheated them in my office toaster oven at work, then topped with some salsa verde.  While the ham looks burnt, it’s not – it’s nice and crispy like bacon.  I like bacon.

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I am really missing my lunch time walks.  Like a lot.  My bronchitis is still hanging on with a vengeance.  And today is my last day of the medication.  It makes for a long work day too – I miss the hour break in between.  I could go out at lunch, but I’d spend money and to be honest, even walking in the grocery store for a while will make me start coughing.

I had some leftover Cincinnati chili in my fridge and found a spaghetti squash in the pantry so I cooked that up in the microwave before work.  I was sitting at my desk, posting yesterday’s blog post when all of a sudden I heard this loud bang and was like “what the fuck was that?!”

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Oh, just my spaghetti squash blowing up!  I did manage to salvage some of it, and had my cup of chili over a cup of the spaghetti squash then topped it with some crumbled tortilla chips, chopped baby Romaine and Cabot cheese.  A very filling bowl of food for 395 calories!

So I am trying to incorporate more meatless dishes into our routine to appease my daughter who is a flexitarian when it comes to meat – it has to be prepared just so in order for her to eat it.  Not to fat of chicken, beef and pork has to be shredded and chopped.  Um, turns out I considered my shrimp salad dinner the other night a meatless meal, but Erica pointed out that shrimp, is in fact a meat.  I guess I consider a meatless meal to just be without red meat – ha!

Jacob had never had falafel before, and when I tried to explain the dish to him he was like “there’s peas in it?”  Yes, chick peas!


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While I was working on the falafel, Hannah was an excellent sous chef and prepared our toppings – red cabbage, Romaine and cucumbers.  This literally came together in about 15 minutes.  I love that our fryer comes to temperature so quickly and because it holds the right heat, these were not greasy at all.  I spread about a teaspoon of garlic hummus on each of my tostadas, then topped with Romaine, cabbage, cucumbers, and some tzatziki sauce, put the falafel on top and drizzled with some sriracha.  After these pictures were taken I actually cut the balls in half to make it easier to eat.

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Holy balls was this delicious!  You could taste the lemon zest, then just a kick of heat with the sriracha, and the crunchy tostada.  Best part though?  We all ate the same dish!  Hannah won’t be so lucky tonight, because Jacob and I are having steak, but she’ll share our mushrooms and make gnocci – that girl loves her carbs!

A big thank you to Jacob who cut AND bagged our yard yesterday – thank you!

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And when I woke up this morning, um, someone was in my bed!  That would be Red, Jacob’s big dog.  He normally doesn’t like to be on me, just near me.  She sleeps on her pillows in the corner of my room, but once I stirred this morning, she jumped up and laid down with me for about 5 minutes – so cute!

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Alright, off to get my food together for the day – make it a great day!  Oh, and for the 101 Days of Summer Challengers!  I had every intention of sending out an email last night, but I forgot my email list at home and it’s 40 people and I didn’t want to reinvent the wheel, so I will be sending out an email today – thanks for your patience!