Tuesday, December 15, 2009


Two Poached Eggs
Flaxseed Muffin
Cup of Coffee w/Coconut Milk and Vanilla Extract

(My perfectly poached eggs)

*Tip: I love these little egg poachers, from Sur la Table. My mom will be so proud...after years of doing the "Mad Vortex" (this crazy caulrdon of simmering water, stirred into a frenzy...yeah, crazy!), I finally have my own little egg poachers. I only bought the two, so I could test them out...I'm sold! They're cute AND functional!

Here's how you do it:
In a shallow pan, fitted with a lid, bring water (enough to reach 1/3-1/2 of the way up the sides of the poacher cups) to a boil and then reduce to a simmer.Crack eggs into the poacher cups and set the cups into the simmering water. Cover the pan with a lid (clear is nice, so you can watch the cooking process) and cook for 5-7 minutes, depending on your desired doneness (I cooked mine 5 minutes, for a runny yolk). Remove the poacher cups from the pan and, using a soup spoon, scoop out your eggs. Perfect!

*To lessen the clean-up time, you can rub the poacher cups with a dot of EVOO. Not necessary, but helpful.

Leftover Carrot and Spinach Soups w/Crab


Seafood Chowder

CrossFit Workout:
Five Minutes of Jumprope

"Filthy Fifty"
50 Box Jumps (18" Step Ups)
50 Jumping Pull Ups
50 Kettlebell Swings (25lb)
50 Walking Lunges
50 Knees to Elbows
50 Push Press (30lb)
50 Back Extensions (Supermans)
50 Wall Ball Shots (12lb)
50 Burpees
50 Double Unders

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