Today was my second race of the year: Chi-Town 10K. It was FREEZING outside (20s) and very windy. I was shaking cuz I was so cold. Took a good 1.5 miles to finally warm up but I still couldn't feel my fingers or toes. The entire run was against the wind... didn't matter if you were heading north, south, east, or west, the wind was there to make you fight. The course got screwed up bc the volunteers mis-directed people, which made for a confusing race. There were also no mile markers or time clocks, and only 1 water station halfway through, but thankfully I had my Garmin and don't drink much in races under an hour. I finished around an hour, which was much slower than what I was hoping for, but coming off the winter season, not running too much due to older adult subject testing all over the city 7am-8pm (furthest run this winter was 4 mi, yikes!), and racing against the wind... it is what it is. On the positive side, I executed my race strategy alright with negative splits and a fast last mile. Then I made it to church in time for Palm Sunday to see the kids choir perform. Soooo adorable!
So, last weekend was St. Patty's... this post is a bit overdue, but just thought I'd share my St. Patty's-inspired egg muffins!
6 eggs & 6 egg whites (feel free to use 3 whole eggs if you prefer)
1 small zucchini
2 c broccoli florets
1 c fresh spinach
1/2 green pepper
4 green onions, optional
Salt & pepper to taste
1. Preheat oven to 350. Grease 12 muffin molds.
2. Pulse veggies in food processor until finely chopped but not puree.
3. Transfer to mixing bowl. Add eggs, salt, & pepper. Stir until thoroughly combined and pour into muffin tins by the 1/4 c.
4. Bake for 20-25 min or until the eggs are set in the middle.
5. Enjoy your handy breakfast on the go! Tastes great on their own, or add bacon, sausage, or paleo waffles to round out the meal.