Day 50 & 51 of 100 Days of Health Habit

Alright, so I will not make any more promises about blogging on time. :)

This week we  have been on "work-yourself-to-death-cation" instead of vacation. The days have been full and long. I love having the buzz around here but our routine is out the window. That will make Monday morning hard.

Okay, on to the subject. Really, there is little to say. A plateau is an ugly place. A place of learning.......patience......heaven help me....I really like instant. ☺

The workouts are getting easier however, and that means my fitness level is increasing. A good thing.

Part of this health kick is healthy eating and I have a couple of recipes to share. 

The first one is a good way to change up breakfast.

Broccoli Quiche Cups

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So, Greg walks by the stove and says "You made broccoli cakes!" with a pitiful expression on his face.

No, he did not try one. I really like them. You will love the calorie count.

Here is the recipe

Preheat oven to 350

1 10 oz package of frozen broccoli

1/4 cup chopped red bell pepper

1/4 cup chopped onion

1 cup Kraft Four Cheese shredded 2%

1 cup Egg Beaters

1/3 cup whole wheat flour

Shake in some paprika

Steam broccoli, pepper and onion.

Stir together Egg Beaters, cheese, flour and veggies, paprika.

Spray muffin tin. Spoon mixture into cups. Bake 25-30 minutes.

Each cup has about 57 calories, I had 3 for breakfast and that is still low calorie.

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 56.8

• Total Fat: 1.8 g
• Cholesterol: 5.0 mg
• Sodium: 144.1 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 1.2 g
• Protein: 5.2 g

Next is a beautiful, delicious salad.

Black Bean & Corn Salad

black beans- 1 15oz can rinsed and drained 

corn- 1 cup of frozen or fresh kernels 

sour cream, light- 3 TBS

 salsa 1/2 C

 avocado 1 whole, peeled and diced 

1/2 Cup fresh, chopped Cilantro

 6 cups Romaine lettuce 

1 Cup Low Fat Feta Cheese, crumbled

 Apple Cider Vinegar 1 TBS

 Grape tomatoes, halved

Mix salsa, sour cream, apple cider vinegar. Add the beans, corn, tomatoes, avocado, cilantro and toss to coat.

Serve with baked tortilla chips. Use 1/4 cup of Feta for each serving.


Serving Size: 1  cups of bean mixture and 1 1/2 Cup of lettuce. Serve with chips (like baked tortilla)

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 277.0

• Total Fat: 10.3 g
• Cholesterol: 8.7 mg
• Sodium: 853.5 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 10.4 g
• Protein: 13.2 g

This is so good! Give it a try.


So Yesterday (Day 50) 9987 Steps:(
Today (Day 51) 10,800 I made up for yesterday! :)
Calories all tracked and in range.