Being a school teacher, I get up really early to get to work. I try to squeeze out every last second of sleep in my bed as I can. I will sleep through breakfast, fixing my hair etc. I lay out my clothes the night before and pack my lunch box because I don’t want to get up any earlier. One of the biggest issues I have is breakfast. On days that I am feeling great, I will get up and make an egg or some sausage or bacon. On days that I am rushed, I grab coffee, skip breakfast and I am starving all day. I would cave to a little dark chocolate here and there or lots of fruit and snacking. I noticed that I wasn’t seeing any change in my body weight or toning.
I started today by making sure that I am putting things in order so that I quit skipping breakfast and I am adding more protein and veggies. I am making containers of veggies that I can eat without needing a microwave. I am making big salads topped with meat and sunflower seeds for my lunches. I am not packing fruit as a snack and I am not buying chocolate to keep in our house. I am also being creative with ways to pre-make breakfast.
This morning I ate a few strips of bacon and coffee since I knew I had an early lunch and I was out of school by 1. Tonight I made Chicken Egg Muffins for tomorrows breakfast.
I leave for OBX, NC in about 5 weeks and my hope is to cut out almost all of my sugar for the entire 5 weeks (I may let myself have a little one day a week!) During this time I will be monitoring my weight and watching to see if I notice a toner, leaner body.
Try these muffins for breakfast. You can make a lot and freeze them or just a few and refrigerate them for up to a week.
Whisk all ingredients in a bowl.
Line a muffin tin with muffin cup foil or paper.
Fill muffin cups with egg mixture.
- Bake in the oven at 350 degrees for 20 minutes.