T minus 6 Days

It's the first Tasty Tuesday to the beginning of the SRTWC, are you prepared?

It doesn't matter which category you will fall into for the challenge: weight loss, weight gain, and performance all require proper fueling. You don't fill your car's tank up on vegetable oil or coke, right?

We've all been told that breakfast is the most important meal of the day. Here's a scenario that might sound familiar: you stayed up pretty late working on assignment for work or school (or both!), slept a couple hours only to wake up late, prepare and rush to get ready, then leave the house... without breakfast. You might have time to grab a granola bar but that won't cut it. How about we try something new? Something prepared a night or two before: Omelet Muffins!

Hopefully you've checked out some of the links posted last Tuesday. This recipe is from Mark's Daily Apple, who got the idea from a woman who entered the Primal Cookbook Challenge. It's perfect!

"A grab-and-go breakfast is exactly what Amy Schoenherr had in mind when she submitted her recipe for Omelet Muffins to the Primal Cookbook Challenge. This easy and clever variation of a regular old omelet can be made in batches of a half-dozen or more and eaten throughout the week. Amy’s muffins, made almost entirely from eggs, are little powerhouses of protein, fat, nutrients and flavor. Mixing in a little water and mayonnaise keeps the eggs fluffy and moist while they bake. Other than that, what you mix in for added flavor is up to you. Anything you love adding to an omelet – diced vegetables, meat, and some cheese if you’re so inclined – you can add to this recipe to create your own personal omelet muffin."

Ingredients:

6 eggs

1/4 – 1/2 cup cooked meat, cut or crumbled into small pieces

1/2 cup diced vegetables

1/4 tsp salt

1/8 tsp ground pepper

1/8 cup mayonnaise

1/8 cup water

Optional Ingredient Idea: Make a Mexican Omelet Muffin by adding 1/4 cup shredded cheese, onions, and lightly drained salsa to the egg.

Directions:

Preheat oven to 350 degrees. Generously grease 6 muffin tins with butter or coconut oil or for easier removal line with paper baking cups. The baking cups also help the muffins hold their shape.

In a bowl, beat the eggs. Add meat, vegetables, salt, ground pepper, and any other ingredients and stir to combine.

Spoon or scoop into the muffin cups.

Bake for 18-20 minutes until a knife inserted into the center of an muffin/omelet comes out almost clean. The omelets will continue to cook for a minute or two after removed from the oven. Remove the omelets from the muffin cups and serve, or cool completely and store for another day.

Brilliant! I'm getting hungry just thinking about it. Anyway, have it a go! Take pictures and let us know how they turn out!

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Our FOUNDATIONS class rocked it last night. Great job guys! And great effort by everyone who attacked the WOD! Especially Jake. Welcome to the club dude.

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WOD:

5 rds for max reps:
front squat, 3/4 BW
knees-to-elbows

Rest no longer than 5 min per round.

FIGHT THOSE ELBOWS UP! You are very well and capable of squatting correctly. The front squat keeps your body a bit more upright, but the real problem lies within the rack position. Earn your rep. Fight those knees out. Keep your tricep parallel to the ground. For God's sake, buy some lifting shoes already.