Monday, December 17, 2012

New Year's Resolutions and Coconut Eggs

The semester is over!! Finally, I can quit worrying about homework. Sort of. I have to start studying (again) for my personal training certification, because I plan to get certified by the end of Spring semester, if all goes as planned. That's one of my goals for 2013. It's kind of like a New Year's Resolution, but what's really the point of starting on January 1? I can start now and be ahead later. BOOM. Success.

I've been think a lot about my 2013 goals/New Year's Resolutions lately, because it is getting so close to the end of the year. I've also thought about the things I've accomplished so far this year, and I'm pretty proud of what I've done:

1. I lost 30 pounds, putting me back in a healthy weight range, helping me feel more energetic, confident, and happy.

2. I started fighting again. I joined a new team that I love and have helped me improve my game a lot. I won all four fights I had this year.

3. I went back to school. College has been really frustrating for me, and almost feels pointless at times. I was tempted to stop going altogether at times. But I enrolled again because I know I'll be better off with a degree to fall back on if I need to.

I want 2013 to be even better though. I'm going to continue to progress in my fight game, fitness/health, and education. I also have some financial, career, and volunteer goal ideas that I'd like to put into action, but don't quite have a solid plan for yet.

Another one of my goals is to put more time and heart into this blog. My hope is that this blog will at some point, now or in the future, inspire and motivate someone to make healthy changes in their life. One way I hope to do that is to start sharing some recipes with you! Some will be recipes I've made up myself, others might be gems I've found on another site that I love. So, here goes nothin'.

My first recipe, created by me:

Coconut Scrambled Eggs

3 whole eggs
2 T canned coconut milk (the thick part at the top of the can)
1-2 T fat (I usually cook bacon first, then use the leftover fat to cook my eggs)
Salt and pepper to taste

1. Preheat a skillet on medium heat, add fat of choice (bacon fat and coconut oil are my favorites).

2. In a small bowl, whisk together eggs, coconut milk, salt and pepper. The coconut milk will probably be lumpy, but that's okay.

3. Pour your egg mixture into you skillet and scramble. If you don't know how to scramble eggs, I feel bad for you son. I got 99 problems but an egg ain't one. Bad joke.

4. If you seriously don't know how to scramble eggs, here you go: once your eggs are in the skillet, take a spatula or wooden spoon and mix the eggs around while they cook, making sure to scrape all sides of the pan so the eggs don't stick. Cook until they're not liquid-y looking anymore (I'm so technical).

No veggies. Lame. Bacon. Mmmm...

Eat 'em up! I seriously love these eggs. Don't knock 'em 'til you try 'em. I love them with veggies in them too. I like to saute onion, green pepper, garlic, and spinach in the skillet before I add the eggs. Yum. Also, if you need to feed more people, just multiply the ingredients by the number of people. This isn't rocket science people! Just guess on the veggies, there's no such thing as a wrong amount of veggies in this case. Now quit reading and go try the stinkin' recipe, and comment here to tell me what you think!

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