Let’s catch up over a Southwest Egg Scramble

It’s finally Saturday. This is too good to be true.

I’ve got a big bike ride planned for this afternoon – we’re shooting for 2.5 hours, so this may be the last blog post you ever get from me. If I survive, I promise to reevaluate my blogging life. I will strive to make the most of my time with my laptop and be a better recipe-maker for you guys. With flawless photography to boot.

But let’s not get ahead of ourselves. Heres a low-quality iPhone picture of my lunch yesterday.


Chicken, quinoa, acorn squash wedges, and green beans. All artistically smashed in a microwave safe bowl. I was going for modern art, in case you didn’t get that right away.

It was actually a really good lunch and something I will definitely be trying again soon. It was packed with vitamins and good macros. What’s not to love?

So anyway, good lunches were definitely necessary this week, per my workout schedule.

  • Mon: Biceps&Triceps in the morning, Elliptical and Abs in the afternoon
  • Tues: 4 mile run, spin class
  • Wed: Chest workout & plank circuit in the morning, 4 mile walk in the afternoon
  • Thurs: 4 mile run, 4 sets of leg extensions, spin class
  • Fri: Elliptical, Shoulders, Abs
  • Sat: Leg circuit, bike ride of death

I love Tuesdays and Thursdays. They make me feel like a pro athlete. Because I’m doing cardio twice.

Moving on to my dinner/your potential breakfast.

You know when you have a statistically insignificant amount of taco meat left? (Meaning it’s not enough for a taco, but too much to throw away.) Well I have this problem all the time. I usually throw it in a taco salad but it just gets lost in a sea of veggies and I’m never able to find it. I decided to throw it in with some eggs last night. Why have I not done this before? Have you done this before???


Southwestern Egg Scramble


  • 2 eggs
  • handful of spinach
  • handful of kale
  • 1/3 of a small red onion, chopped
  • 1/4 cup of bell pepper, diced
  • a few small cherry tomatoes, halved
  • small amount of taco meat (mine was ground turkey)
  • chili powder or southwest seasoning of your choice


  • Saute everything except the eggs in a skillet over medium heat. Just until the veggies start to soften and the meat is heated through.
  • Crack the eggs into the skillet.
  • Now you can either scramble it all together, or cook your eggs sunny-side-up. (I can’t do sunny-side without imminent disaster, so I go for the scramble)
  • Serve with a bit of hummus or guacamole, if you desire.
southwest scramble stage one

southwest scramble stage one

Southwest Scramble stage 2

Southwest Scramble stage 2


By the way, Triorbust does have a Facebook page and, well… you could… ya know… like it for me 🙂

Question of the day:

What do you do with leftover taco meat?


Chipotle Red Pepper Turkey Burgers with Hummus

Good morning! Im so excited it’s Friday!

Fridays for me are all about no school, no work, and lots of eating to make up for all of the calories I probably missed during the crazy week (so far I’ve done 5 weight training sessions, 2 runs, 2 spin classes, and power yoga and that was just in 5 days…  I’m sore.)

This is kind of my Friday motto:


Not to go off on a soapbox or anything, but don’t you hate when people blatantly declare what they think you should or should not eat? I certainly do, because everyone is different and needs to eat what works for them.

For example, I could eat fiber-pack fruit and veggies all day, but I know lots of people who bloat like nuts if they eat any more than one piece of fruit. All the same I cant handle too many nuts like paleo people can, but they don’t eat quinoa and brown rice like I do. Everyone’s different. As long as you eat whats good for you, no matter what that might be, I’m happy for you and proud of you. Ya know?

Let’s not try to fit everyone in the same grocery store aisle. I don’t think I could handle that.

Alas, I digress. Ugh, I hate being opinionated even if its about being opinionated. Moving on.

Rewinding to Wednesday when I ate a big turkey burger. A chipotle and red pepper hummus turkey burger to be exact. It was a random experiment born out of desperation for protein, and I’m really happy it happened.


Chipotle Red Pepper Turkey Burgers

(this makes about 3ish burgers for me- 2 on a run&bike day)


  • 1/2 lb ground turkey
  • Spice blend: 1/4 tsp of each: chipotle pepper (chili powder is fine, too) paprika, cumin, onion power, garlic, & sprinkle of salt and pepper if you want
  • 1/4 of a red bell pepper chopped
  • hummus & sautéed peppers and onions to top (optional)
  • 3-4 Hamburger buns or lettuce wraps (optional)


  • Mix the spices and red pepper with the ground turkey and shape them into the desired number of burgers. Use your hands for optimal results.
  • Cook in a skillet over high heat for about 5 minutes each side.
  • Top with roasted red pepper hummus and peppers and onions.
  • I eat mine ‘au naturale’ like that but if you want to be fancy you can get put it on a hamburger bun or in a wrap.


So nice I had to show you the picture twice.


Cumin For the Win

This is another “Im stuffing food down my face during my lunch break,” post. My lunch today is so delicious that I was inspired to give you the recipe because it would be a crime to not share this with the world. Even if it means I now need to eat a little faster.



I’ve got your attention now, haven’t I? I always know a recipe is delicious and healthy when I see how many colors are in the picture. Unless, of course, I’m looking at a picture of a cake with frosting full of food coloring. Thats kind of the one exception.

Beside the fact that this salad is loaded with vitamins, fiber, protein, and good carbs, it also has cumin. My favorite spice. Don’t you dare leave it out when you make this.

Bean Salad with Cumin and Lime


  • 1 zucchini, sliced and quarterd
  • 1 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 3 stalks of celery, chopped
  • 1 can of beans, drained and rinsed
  • juice of 3 limes
  • 3 Tablespoons Olive Oil
  • 1 1/2 Teaspoons cumin, divided
  • 1 Teaspoon Chili Powder
  • Salt & Pepper to taste


  • Cook your zucchini however you like it. Grilled would be great, but I just stuck mine in a pan for about 5 minutes so it wasn’t totally raw and seasoned it with the 1/2 tsp. cumin. Set it in a bowl to cool.
  • Stir in your pepper, onion, celery, and beans.
  • In a small bowl, mix your lime juice, olive oil, and remaining spices. Drizzle over the bowl with the other ingredients.
  • Top with guacamole and BBQ chicken, or just eat yours with more beans and have it vegetarian. This salad is flexible like that.


Zucchini cookin'

Zucchini cookin’

Don’t forget to make a mess.






Originally I was hoping to get 3-4 good sized lunches out of this. Lets just say for the seconds meal, I had to find a lot of stuff to add to it.

Let me know if you try it and if you have better self control than I did!

Question of the day:

Do you love cumin?