Weekend To-Do List
Stock up on protein and veggies – check!
Find a wine rack – check!
And a wall clock – check!
Find a new dog park for Silva – check!
Rip the hideous crawling vine out of the front flower beds – cheeeeeck!!!
After one of the most productive weekends in recent memory, the “get stuff done” streak continues on this beautiful Monday morning!
For the last few weeks I’ve been working on a new 6-week strength training program (“Summer Strong”) for my online coaching club clients, and you know it just wouldn’t be an LAQ Fitness program without a serious foodie component.
The Summer Strong Recipe Collection is almost done, with just a few more recipes left to test this morning.
I was excited about this one – an omelet inspired by Caprese Salad – since I’ve made it before but wanted to update it.
A Caprese Salad – believe it or not – is one of the things I dread most about Summer. Too many restaurants think they can just throw some tomatoes, mozzarella, and basil on a plate and call it “Summer on a plate,” when it really tastes anything but.
The flavor combination is magic if and when you hit it right, but I’ve found a much higher success rate with it as an omelet vs. a salad.
Even less-than-great tomatoes have flavor once you pop them in the oven, and using pesto instead of fresh basil is perfect if, like me, you have a cat who thinks herb gardens are just decorative litter boxes and you can’t grow fresh herbs. (No herb gardens for us….yet!)
I just polished off the breakfast you see in the picture below, along with a cup (or two) of Counter Culture coffee, and feel ready for whatever Monday has in store! Time to make it happen!
And yes, in case you’re wondering, this is really how I tell my clients to eat and oh-yes-they-absolutely-do get results without eating rubbery scrambled egg whites and steamed broccoli for breakfast.
2 whole eggs + 2 egg whites
2 slices of tomato, halved
1 oz. fresh mozzarella, sliced thin and halved
2 tsp. basil pesto (I used Trader Joe’s Pesto al Genovese)
butter or olive oil (for skillet)
sea salt & fresh black pepper
optional: chopped flat leaf parsley
Preheat small oven-safe skillet over medium heat. In a small bowl, scramble eggs and egg whites with a fork.
Lightly grease skillet. Preheat your oven broiler.
Pour eggs into skillet and fold lightly until they start to set. Arrange tomato and mozzarella slices on top, season with salt & pepper. Remove from heat and place under the oven broiler for 2-3 minutes or until cheese is bubbly and omelet is lightly browned around the edges.
Using a towel or potholder, remove skillet from oven. Transfer to a plate and top with pesto and fresh chopped flat-leaf parsley.
A Note from the Nutrition Coach: If you are doing the Les Mills 21-Day Challenge, omit the mozzarella. Or, if cheese is your non-negotiable (as it was mine!), substitute a goat’s or sheep’s milk cheese like chèvre or feta.