I’m back! I apologize for being MIA this past month. Planning this Euro-trip has been at the top of my priority list, as I will be taking off in just a few short weeks! Recently, my life has been a whirlwind, from giving my 3-week notice at work, to dealing with my apartment, to starting a new workout regiment (Sean T, you never fail to impress me), to freaking out about my
lack of career options when I return (especially since I anticipate being broke, and my “inner-independent-womanly” self absolutely refuses to ask mommy and daddy for help), and figuring out how to pack my apartment into a few boxes. However, I think I’m handling things pretty well. Consequently, breakfast has taken a backseat in my morning ritual. What used to be my favorite meal of the day, is now nothing but a fleeting obligation of stale raisin bran cereal flakes, and a bitter cup of gasoline coffee. So today, I decided to remind myself of what breakfast is supposed to be.
Toasted Whole Wheat Pita slathered with creamy protein-packed hummus, topped with baby spinach leaves, a fried egg for extra protein, and topped with fresh avocado slices. Drizzled with fig balsamic vinegar.
With my strenuous workouts, I’ve been looking for ways to incorporate more and more protein in my meals. I use hummus as a substitution for mayonnaise, which gives me the opportunity to sneak in a little more protein. Currently, I’m obsessed with the stuff that comes from The Hummus Guy, with Avocado-Cilantro being my favorite. I also used whole wheat pita bread from Trader Joe’s which packs in 6 grams of protein and 3 grams of fiber.
Oh Breakfast, how much I have missed you.
Avocado Protein Breakfast Pita
1 whole wheat pita
2 spoonfuls (or more) hummus
Handful of baby spinach
1 eggs (or egg whites)
1 tsp aged fig balsamic vinegar (the thick stuff)
1/2 an avocado
Toast whole wheat pita. Meanwhile, heat a skillet and drizzle with olive oil. Fry two eggs. I like to cook mine slightly underdone to get that drippy yolky goodness. Spread hummus onto pita and top with a handful of spinach leaves. Place eggs over the bed of spinach and top with freshly sliced avocado. Drizzle with aged balsamic vinegar.