My friend, Annette, recently expressed annoyance at recipe bloggers who drone on about some story connected to whatever recipe theyâ€™re sharing. If youâ€™re like Annette, and just want to get to the recipe already, click here:
For the rest of you, hereâ€™s the storyâ€¦
I was remiss in posting about my clean bill of health with Alla back in June. Consider it covered now. And rest assured that all is still well, though I did have a minor scare. Said scare began when I smashed my knee doing a burpee in my happy place. Buck furpees! I was pretty sore for a few days, then along came buckling pain in my hip. I couldnâ€™t so much as take a step without excruciating pain.
Enter Dr. Plowgian, orthopedic specialist. He had a few ideas as to what was wrong with me, one though being a fracture of the femoral head. Translation: a broken hip. Yeah. At 46. He ordered an MRI which thankfully showed negative for a break, but there was bruising, degeneration and spurring (translation: arthritis), and an INCIDENTAL FINDING. Dun dun DUN! There was a â€œrounded T2 hyperintense structure within the presacral space.â€ Meaning, a random, unidentified bright spot. Yadda yadda yadda, a new CT showed the same thing that was in my last CT, and Iâ€™m fine. Yet, it still sucks that the cancer paranoia never goes away.
Six weeks later, I should have been feeling better if the pain was simply from bruising. But, I would never be so lucky. Turns out that I can no longer discount the numbers on the scale in light of my changing (for the better) body mass. My hip is a degenerate mofo who does not like excess pounds of pressure. My knee is still chiming in on that topic too. So, itâ€™s time to clean up my eating.
Part of the plan to do so involves meal prepping. One of the simplest is make-ahead omelette cups. Theyâ€™re great for a quick breakfast or post-workout snack. And you can put practically anything in them. Hereâ€™s what I whipped up today:
- 8 large eggs
- 8 slices bacon (cooked)
- 3 white mushrooms
- 4 handfuls of baby spinach
- Preheat oven to 350 degrees.
- Cook bacon until crispy (I nuke it for this recipe), let cool, and break into small crumbles.
- Dice mushrooms.
- Beat eggs in a large bowl.
- Add bacon and mushrooms.
- Tear spinach leaves and add to egg mixture and combine well.
- Ladle egg mixture into 8 silicone* muffin cups.
- Place silicone cups/muffin pan on a cookie sheet for stability.**
- Bake at 350 degrees for 18-23 minutes â€“ until egg is cooked through.
- Let cool a bit, remove omelettes from the muffin cups, and refrigerate up to 3 or 4 days.
*Using silicone (either a pan or individual cups like these) eliminates the need for greasing a muffin tin or using paper liners.
**If using a muffin pan (traditional or silicone), fill any empty cups Â¾ with water to ensure even baking.
You can vary the ingredients any way youâ€™d like. You can add salt & pepper or other seasoning. In the past, Iâ€™ve included onion and peppers instead of mushrooms. Another idea is to use thawed tater tots (one or two smushed in the bottom of each cup) to create a potato crust. The possibilities are – as they say – endless.
Meanwhile, once we narrowed down my diagnosis to arthritis and I recommitted to cleaner eating, I also got myself started with acupuncture with Dean Mouscher at Libertyville Acupuncture. One treatment and not only is my hip about 80% better (I actually did a bit of light jogging at the Barbells for Boobs event yesterday!), but my appetite is quite manageable. More on that experience (perhaps) in another post.
*** After posting, I realized I misspelled omelette all over the place. I’ve since fixed it in all but the URL for the page, lest I break links to it.