After touting the benefits of meal planning last week, I failed at it miserably this time around.
Over the weekend we headed to not so sunny Southern California to visit Chris’ family. I went, armed with a purse full of “food” magazines, ready to knock out a meal plan on one of our four flights, but it never happened.
Wait, not so sunny?
Each winter as we get hammered with snow, frigid temperatures, and ice cold gusts of wind tearing across Indiana, Chris extols the virtues of the weather in Los Angeles. He is right. Sort of.
I closely followed the weather for days before we left. I fantasized about basking in the sunshine and considered that it might even be too hot for me to get in my long run on Saturday.
As usual, the temperature dipped just before our arrival. I even got to do my Sunday run in chilly rain.
The State of California should consider paying for me to move there because I can solve all of their drought problems. You see, it gets cold and rainy every time I visit.
Then again, maybe they don’t want me there as I would spoil their near perfect climate. On the upside, the weather was a perfect 55 degrees for my long run and the cool rain felt pretty good during my recovery run.
I apologize to all of the Angelinos for ruining your weekend weather. The song is a lie, it sure does rain in Southern California.
Ingredients (per serving):
- 1 slice of whole grain bread made into bread crumbs
- 5 tsp Dijon mustard, divided
- olive oil spray
- 1/2 tsp mustard seeds
- 8 oz fresh spinach
- 3 tbsp half & half (I used fat-free.)
- 1 tsp chopped fresh thyme
- 2 eggs
- Pre-heat oven to 400 degrees.
- Spray bread crumbs with olive oil, then toss them with 2 tsp Dijon mustard and mustard seeds, then spread in a single layer on a baking sheet.
- Bake until golden and crisp, about 7 minutes.
- As bread crumbs are cooking, add enough water to a skillet to coat the bottom, add the spinach, and toss over a high heat until the spinach wilts, about two minutes.
- Strain the spinach, transfer it to a sauce pan, then stir in 3 tsp mustard, half and half, and chopped thyme.
- Stir the spinach over a medium heat for several minutes until it thickens, season to taste with salt and pepper.
- Lightly spray a skillet with olive oil, crack two eggs into the skillet, then cook over a medium-high heat until the whites have cooked through.
- To serve, layer the spinach, eggs, and bread crumbs.
Servings ~ 1
Calories ~ 334, Fat ~ 15 g, Carbohydrates ~ 25 g, Protein ~ 21 g