Isotonix Cocktail (CHECK)

Fruit with a small bowl of Post Great Grains Cereal and almost no skim milk! (CHECK)

Going to be out running errands all day and have girl time with a great friend! Even going to go meet Little Sofia that was just born and I will be baby-sitting in July!!!

NO work out today. :(

But soooo looking forward to running the 'Cinco De Miler' on Sunday with my 13 year old son Brandon! Already got our shirts n' bibs!! Maybe tomorrow, I'll take him on a little 3 miler to warm up. (Yes I over use !'s... I know) But I can't help it!!!

Well, as promised, here is Day #4 out of 10:

Eggs Florentine with Sun-Dried Tomato Pesto

Don't worry if you've never poached an egg before---the dash of vinegar in the water helps this egg white hold its shape.

TIME: 30 minutes
SERVINGS: 4

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the spinach and cook (in batches, if necessary) until wilted.1 tsp olive oil
1 package (9 ounces) pre-washed spinach
1/3 c fat-free Greek-style yogurt
1/4 c sun-dried tomato pesto (MUFA)
1 tsp vinegar
Pinch of salt
4 large eggs
2 whole grain English muffins, split and toasted
Freshly ground black pepper

2. Combine the yogurt and pesto. Stir 1/4 c into the spinach and remove from the heat. Cover to keep warm.

3. Meanwhile, heat a medium saucepan containing 1" of water to a boil over high heat. Add the vinegar and salt and reduce the heat to low. Break an egg into a custard cup and gently tip the egg into the water. Repeat with the remaining 3 eggs. Cover and simmer, shaking the pan 2 or 3 times, for 3 to 5 minutes for a soft-cooked yolk or until the whites are completely set and the yolks begin to thicken.

4. Place an English muffin half on each of 4 warm plates. Spoon 1/4 of the spinach onto each muffin. Remove the eggs with a slotted spoon, and drain over paper towels (still in the spoon), before placing on the spinach.

5. Stir 1 Tbsp of the poaching liquid into the yogurt mixture to make it smoother. Spoon evenly over each egg and grind some pepper over the top.

Nutrition Info Per Serving (1/4 of recipe): 175 cal, 12 g pro, 21 g carb, 6 g fat, 2 g sat fat, 212 mg chol, 462 mg sodium, 5 g fiber

ALL RECIPES IN THIS LIST OF 10... COURTESY OF PREVENTION.COM =)