Last week my husband was out of town on a business trip, he was arriving on Friday night. I wanted to surprise him with a candle light dinner, but my taste buds were really craving breakfast. I had a feeling that I should ask him if he wanted to eat pancakes for dinner before I make them.
So, I called him…
Me: “Babe, I have a great idea for dinner. I’m going to make you White Chocolate Coconut Pancakes for dinner. Would you like that?
Javier: What! Are you crazy, pancakes for dinner? No, I want to eat real food.
Me: oooook, I’ll make turkey burgers instead.
Javier: I know you’ve wanted to make those pancakes for a while, why don’t you make them for breakfast in the weekend.
Me: Yey, ok I will.
(I posted a picture of the pancakes in yesterday’s post)
I know you might think I’m silly if I told you that I still haven’t adjusted to the hour change. The thing is that I wake up at 4:10am Monday-Friday so I can go to the gym before work. Yesterday I woke up at 4:10am in which it really felt like 3:10am. By 1:00pm I was literally dying at work, I had to use tape so I can keep my eyes open. LOL But once I got home my energy switched turned on and I felt that I had all the energy in the world. The Bigstew came to pick me up and we headed out to the gym to do abs and cardio. I was starving by the time I got home and too lazy to marinate chicken, chop vegetables, etc. So I made myself Breakfast for Dinner…FINALLY!
Turkey & Tomato Scrambled Eggs a la Valeria
with a side of Soy Toast spread with peanut butter
5 egg whites
3 slices of low sodium turkey (chopped)
2 slices of tomatoes (diced)
A dash of black pepper
1 tsp of Olive Oil
Preheat a nonstick skillet over medium high heat. Add extra-virgin olive oil. Add the turkey and the dash of black pepper. Cook for 1 minute and then add all the eggs. Scramble until the eggs are fully cook and then toss in the diced tomatoes.
Thanks for dropping by!