For the next few weeks we’re not taking any diet days off at all! No more peanut butter and Nutella straight out of the jar. No more Friday night trips to the Albertson’s bakery. No more Karmel Sutra straight from the pint container with a Hershey Syrup chaser.

I’m predicting evenings consisting of salads topped with lean protein for the next few weeks. It’ll all be worth it though. My jeans will loosen up, my energy will spike, and my confidence will improve.

Awhile back I said I wasn’t going to talk about superficial things like the way I look.  I didn’t take the time to find the post I wrote it in but I remember, at the time, I was feeling extremely feministic.  Ben and I have been stuck on watching Millionaire Matchmaker lately.  In the evenings we like to just zone out on for about a half hour or so before we go to bed.  There was a time when we spent this time reading but with Will reading is impossible.  Maybe in a couple more years we can get back to that.  But, for now it’s nice to settle down and watch something you don’t have to pay attention to or think about.  Also it makes me so thankful for Ben!

Maybe it’s the superficiality of Millionaire Matchmaker, maybe its Eastern Idaho’s much anticipated summer on the horizon.  But, I’m feeling the need to shed some winter weight.  So my blog is going to be low calorie, low fat, and low carb for the next little while.  I don’t follow any particular diet.  I simply count calories and try to make good food choices.  I try to get the most nutrition for the least amount of calories. Every once in a while I’ll come up with something pretty appetizing for its nutritional impact.

I love white bread!  But, when I’m trying to be calorie and health conscious I know I can’t eat it.  So when I’m in serious diet mode I love to eat rice and corn cakes.  I know they aren’t super nutritious but you can pile on the yummy lean ingredients you would typically put on bread, like broccoli, avocado, and egg, but you don’t get all the extra empty calories of the bread.  They are my go to bread substitute.

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Broccoli Avocado and Egg Toast

Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

• 6 oz. broccoli florets roasted
• 1 oz. mashed avocado
• 2 eggs fried or poached
• 2 rice cakes or corn thins I used corn thins
• Kosher salt and pepper
• Alfalfa sprouts optional

Instructions

1. Preheat your oven to 450° arrange the raw broccoli on a small parchment lined cookie sheet sprinkle with salt and pepper. Roast for 20 to 25 minutes until the broccoli is tender and the ends are brown.
2. In a medium mixing bowl stir together the mashed avocado and broccoli.
3. Divide broccoli and avocado mixture in half and spread each half on each of your cakes.
4. Top each cake with a little handful of sprouts and the eggs. EAT!!!