I’m back from Denver and have officially decided I belong out West. Yep.
People are nicer, healthier (for the most part), there’s so much to do outdoors, the pace of life is slower and more peaceful, drivers aren’t
terrifying and unpredictable…what more could you want?!
While in Denver, we went on incredible hikes, roamed aroundthe city downtown, enjoyed morning runs along the Cherry Creek Trail, went hiking through Mt. Evans, rock climbed at the most incredible gym I’ve ever seen called Movement, bar hopped along Broadway Blvd, ate incredible gluten free goodies from Beet Box Bakery, and simply relaxed and enjoyed the incredible company with us.
I got back home today and had a leg & cardio workout to do, but absolutely did NOT want to do it. But you know what- I DID IT!! Donezo. In the books. I’ve been doing a lot of body-weight workouts lately because my scoliosis has been giving me some annoying aches and pains when I lift heavy. I was kind of worried to start doing lightweight/bodyweight workouts because I didn’t want to lose my strength, but I’ve started to gain an entirely new type of strength doing these new workouts. I feel much more functional and strong for my own body, and It feels great to move with efficiency and mobility. The workout I did today may not seem like it was anything super tough, but after waking up at 3:30 am and flying back home, it was a rough one!
Since there are two rounds of each circuit, I like to do Circuit One, then Circuit Two, then Circuit One again, then Circuit Two again. Get ready for your leggies to BURN!
After that nice leg burning workout, I made this simple combination of protein-healthy fat-veggie-filled breakfast:
- 3 Whole Eggs (EAT YOUR YOLKS!)
- 1 Large Handfull of Brussels Sprouts, chopped into small pieces
- 1/2 Yellow onion, diced
- 1-2 tbsp Grassfed butter (Kerrygold brand)
- 1/2 Fresh avocado for topping
- Salsa, sriracha sauce, and salt/pepper for tasting
- Heat up a medium sized pan and add 1 tbsp butter once the pan is hot. The butter should sizzle upon placing it in the pan- thats how you know it’s ready to go!
- Add Brussels, onion, salt and pepper and cook for about 10-15 minutes until brussels are soft when a fork is placed into them
- When the brussels/onion mixture is just about done, heat up another pan to cook your eggs in. Again, heat the pan before placing the butter into it!
- When the pan is hot, add 1/2 tbsp butter and spread around the pan. Crack your eggs into the pan and cook to your liking (medium, fried, scrambled, etc.)
- Plate the eggs and brussels. Top with sriracha, avocado, and salsa. Enjoy!