{"id":1090,"date":"2010-04-19T21:24:44","date_gmt":"2010-04-20T01:24:44","guid":{"rendered":"http:\/\/www.spicesbites.com\/?p=1090"},"modified":"2010-09-08T14:08:50","modified_gmt":"2010-09-08T18:08:50","slug":"an-eggs-ellent-start","status":"publish","type":"post","link":"http:\/\/www.spicesbites.com\/an-eggs-ellent-start\/","title":{"rendered":"An eggs-ellent start"},"content":{"rendered":"
It is so much easier to fall out of a habit than to get into one.<\/p>\n
A little over a month ago, I was in a good groove with getting up early to exercise, photo-journaling my food, and blogging. I’m hoping I can get back to that soon! \ud83d\ude42<\/p>\n
Before the eats, I have to share a few pics from Saturday, when a group of us went to the Dogwood Festival<\/a>. Along with live entertainment and food galore, there were lots of arts and crafts stalls. This particular one featured different Humpty-Dumpty themed sculptures.<\/p>\n \n Aren’t those awesome? \u00a0There was quite a selection and the artist definitely had a warped sense of humor, which appealed to me. \u00a0I kinda wish I’d taken more pics of the Dogwood Festival while we were there, but there’s always next year!<\/p>\n Anyway, on to the eats!<\/p>\n In keeping with my egg theme, here is my latest egg-in-a-mug creation:<\/p>\n \n Shredded baby spinach, turkey bacon, and 2 eggs ready to go.<\/p>\n All ready to eat, with a curious kitty lurking in the back.<\/p>\n This was all washed down with some light chocolate soy milk:<\/p>\n Now that tax season is over, this is when everyone starts cracking down and getting back into the eating healthy and exercise routine. A couple coworkers and I have decided to form our own little support group so we can encourage each other to eat better and work out. We’ve even decided to go walking after work once a week.<\/p>\n After the last few weeks of eating out, having lunch brought in, and random frozen stuff, I was very excited about packing a lunch for myself.<\/p>\n I packed a sandwich made with thinly-sliced Italian bread from the Publix bakery, rotisserie-seasoned chicken breast lunch meat, and dill-flavored Havarti cheese. There was some green leaf lettuce and a Campari tomato to go with the sandwich, along with some carrot slices and some grapes for later. This was all packed in one of my Laptop Lunch<\/a> boxes.<\/p>\n I also ended up grabbing a can of soup to have along with my sandwich. Having the soup before my sandwich helped me feel full, but I think next time I’ll just have half the can instead of the whole thing.<\/p>\n And finished off lunch with some sugar-free Jello.<\/p>\n My afternoon snack was spread out over a couple hours — I had the grapes from lunch and a pepperjack cheese stick, which went unpictured.<\/p>\n I actually started making dinner yesterday. I was experimenting with a yogurt marinade that I plan to tweak some more before posting. I took plain fat-free yogurt, added ginger, garlic, and some spices and marinated some bone-in, skin-on chicken thighs. When I got home from work, all I had to do was preheat the oven to 400 degrees and bake away for 45 minutes.<\/p>\n<\/a><\/p>\n
<\/a><\/p>\n
<\/a><\/p>\n
<\/a><\/p>\n
<\/a><\/p>\n
<\/a><\/p>\n
<\/a><\/p>\n
<\/a><\/p>\n
<\/a><\/p>\n