Into the Swing of Things & a Breakfast Recipe

Last week’s radio silence definitely was not a planned intermission. I woke up in the middle of Tuesday night/Wednesday morning to my heart racing, hot flashes and itching intensely. Seconds later I also realized that my tongue was swollen.

I was having an allergic reaction. The cause of which remains unknown.

This wasn’t a foreign experience at all, something similar (though much more intense) happened to me when I was a freshman in high school. A few hours spent in the ER, getting some much needed rest and a lot of antihistamine later and I’m finally feeling better.

I’ve been feeling off routine for a while now –disrupted sleep patterns, eating out way more than usual, and just generally lacking energy. Last week’s occurrence was a wake up call for sure, the little things add up quickly and can really catch you off guard.

For me, the start to getting back into the swing of things rests in meal times. Taking the time to plan, shop and then cook for myself makes me feel better almost instantly. Getting home in time to make a meal usually means that everything else is coming into balance.

If I’m planning to eat well, that usually means I’m also planning to get to bed at a reasonable hour, wake up early and get a productive start to the day.

Once I’m able to get a consistent handle on this, that balanced feeling we all strive for slowly starts to come back and I feel good again.

Yesterday, I woke up at a regular time naturally, for the first time in a few weeks, and didn’t want to go back to sleep. I actually felt rested. I took advantage of the added energy and decided to make a breakfast.

Not only was this breakfast incredibly tasty, it was extremely simple to make and incorporates some of my favorite things. You can easily add to it to build delicious breakfast variations.

What’s your trick to getting back on track after you’ve been off your game for a while?

Baked Egg & Avocado Recipe

Directions

– Preheat the oven to 425.

– Cut the avocado in half and remove the pit. Scoop out some of the avocado, if necessary, so that one egg is able to fit into each half.

– Optional add salt/pepper to avocado to taste

– Place the two halves on a baking sheet. I used foil so that they wouldn’t fall over in the oven.

– Crack one egg into each half of the avocado, be careful to avoid overflow! Try not to break the yolks. (If you think your egg might be too big, crack the eggs into a bowl first (without breaking the yolks) and use a spoon to transfer into the avocado).

– Top egg with any seasonings or additional toppings.

– Place stuffed avocado in the oven and bake for 25-30 minutes (bake time may vary depending on the size of the eggs, so keep an eye on it based on how cooked you want your eggs)

* Bonus: if eating the egg right out of the avocado isn’t your thing, scoop out your filling onto a piece of toast and enjoy!

You will need:

One avocado (medium/large so that it’s able to hold an egg). 2 eggs. Salt and Pepper.

Optional toppings: cheese (cheddar/monterrey jack are my favorites here), bacon, ham, onion, tomato, bell peppers.