Since it is summer, and I have quit my job, I have so much free time on my hand.
I mean, a lot. This has never happened to me, I have always had a job or had school or something. But this year... Not so much.
So what have I been doing to keep myself busy? Well, I'm always making excuses for not working out much, the main reason being that I don't have enough time. But now, there is no excuse. I need to do this.
So yesterday, I did the Grouse Grind. The Grouse Grind is a 2.9 kilometer trial which is extremely challenging and leaves you literally covered in sweat when you get to the top. According to the website, it tales on average 1 hour and 30 minutes to complete the climb. So you can imagine that I was pretty excited when I did it in 1 hour and 20 minutes.
It was a really cold day yesterday, so when we reached the top, we could tell who just finished climbing the mountain and who were just hanging out at the top by the steam coming off their bodies. It was an odd sight, seeing steam coming off your body, but I couldn't feel the cold: the climb left me extremely hot.
But rewind to before I did the climb. I figured with a good workout I need a good breakfast. A healthy breakfast to give me energy for my long climb. And here's what I came up with.
I have been making my Mango Green Smoothie a lot this week, so my fridge is packed with spinach. So it was a no-brainer to stick some in this dish.
This was a quick, easy, and delicious breakfast, and will be making it a lot in the near future.
What you'll need:
-2 cups spinach
-1 teaspoon olive oil
-3/4 cup mozzarella cheese, shredded
-4 eggs, beaten
-1 teaspoon seasoning salt
1. Preheat the oven to 350˚F. Lightly spray an 8x8 baking pan with cooking spray.
2. In a medium skillet, heat the oil on medium heat and fry the spinach for around 2-3 minutes. Remove from heat, and line the bottom of the prepared pan with the spinach, and top with the mozzarella cheese.
3. In a medium bowl, beat together the eggs and seasoning salt. Pour over the spinach and cheese mixture, and bake for 25 minutes.
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