Thursday's sweat on!! Tennis in the morning with my 22 year old son! ... and I can say this... cause he doesn't come on my blog... I WIN!!!! Lol... 6-1 & 6-5 . Apparently, he needed to warm up in this heat to give me a challenge! ;)

Had my Isotonix energy and nutrition cocktail before I left and now... 2 egg whites with some sweet potatoes and asparagus for breakfast along with a whole lot of water!! For lunch I will have my protein shake with my 'Complete Greens' supplement and we'll see what dinner ends up being. I think my baby and I might make it date night! =D

And now... the 3rd breakfast idea out of the 10 promised! Make today count fellow bloggers because you'll only have it for a couple of hours!!

Huevos Rancheros

This flavorful breakfast is chock-full of fresh herbs and veggies.

Like your eggs spicy? Add a dash of hot-pepper sauce for more kick.

TIME: 30 minutes
SERVINGS: 4

1. Heat a 10" nonstick skillet over medium-high heat. Add the cumin and cook, stirring occasionally, for about 30 seconds or until fragrant. Add the beans, scallions, bell pepper, broth, and garlic. Bring to a boil, then reduce the heat so the mixture simmers. Cook for 8 minutes or until the vegetables are tender and most of the broth is evaporated. With the back of a large silicone or wooden spoon, smash the beans until they are lumpy.1 tsp ground cumin
1 can (15 ounces) no-salt added pink beans, rinsed and drained
4 scallions, sliced
1 small red bell pepper, cut into thin strips
1/2 c reduced-sodium chicken broth
2 cloves garlic, minced
4 eggs
1 c sliced avocado (MUFA)
4 Tbsp fat-free Greek-style yogurt
4 Tbsp salsa
8 (6") corn tortillas, toasted
Dash of hot-pepper sauce

2. Use the back of the spoon to make 4 indentations in the beans. Working one at a time, break each egg into a custard cup and pour in each indentation. Cover and cook for about 8 minutes or until the eggs are cooked to the desired doneness.

3. Scoop each portion of egg-topped bean mixture onto a plate. Scatter the avocado slices over and around the beans. Top each serving with 1Tbsp of the yogurt and 1Tbsp of the salsa. Serve with the tortillas and hot-pepper sauce, if desired.

Recipe Tip
Make it a Flat Belly Meal: Serve with 1 c reduced-sodium tomato juice (53). Total Meal: 384 calories

Nutrition Info Per Serving (1 quarter of recipe): 331 cal, 16 g pro, 42 g carb, 12 g fat, 3 g sat fat, 1 mg chol, 245 mg sodium, 10 g fiber

REMEMBER... GET RID OF THE YOUGURT AND CUT MORE CALORIES OUT!!! :)