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 ­čÖé

Question of the day:

What do you do with leftover taco meat?


Gluten Free Blueberry Muffins

Good morning! I just finished my Thursday 5k/weight training/stretching (last run before race day!) and now I’m pretty much just going to sit here and eat until spin class later. I know, my life is so adventurous.

On an entirely unrelated note, I have a new recipe for you. This is my absolute favoritest (I know, that’s not a word) muffin recipe and I went through a phase last summer where I was making a new batch about 3-ish times a week (that’s the unemployed life for ya.) How on earth I did not end up gaining 50lbs that summer I will never know. I kind of wish I did so I would have something to show for all of my hours spent making muffins, ya know? No? I’m the only one who thinks like that? Oh, ok. Well here’s the recipe anyway. I doubled it for you since the original didn’t make many.gluten free blueberry muffins

Gluten Free Blueberry Muffins

makes 12 medium-sized muffins

gluten free, dairy free, refined sugar free, delicious, almost vegan, but not actually vegan


  • 1 1/2 cups Brown Rice Flour
  • 1 cup Almond Meal (I use Trader Joe’s– cheapest stuff out there)
  • 4 teaspoons baking powder
  • 1 cup Unsweetened Almond Milk (Or milk of choice- if you use sweeter milk you might be able to leave out the honey)
  • 2 teaspoons vanilla
  • 2 egg whites (or 1 whole egg… this recipe is flexible)
  • 3 tablespoons honey
  • 1 1/2 cups blueberries (or berry/ mix in of choice… nuts are also really good in these)


  • Pre-heat oven to 425
  • Mix everything together in a bowl – add more almond milk if it’s too thick. The consistency should be thicker than cake batter but not like cookie dough.
  • Divide into 12 muffins tins (or 9 if you want really big muffins) and bake for 25 minutes or until a toothpick comes out clean.
  • These are best the first day but stay good in the refrigerator for about 3-4 days. Anything longer than that I would consider freezing.


Let me know if you try them! There a hit even among the non-gluten-free people in my life.

Homemade Almond Butter Recipe

Good morning!

I started my day off with some Plyometric exercises- 45 minutes of jump squats, burpees, and stuff like that. Then I stretched for 20 minutes because I was SORE after all of yesterdays rowing/running/bicep curling. Everything hurt.


I’m not working today so I have a long list of housework to do and being able to move is key!

Afterwards, I spent some time reading and drinking coffee at the big window in my kitchen, while I ate my breakfast of grapes and a protein bar. It felt good to just relax for an hour.


Not long after, it was time for second breakfast! I made some eggs with kale and then some homemade almond butter to have on the side.


I’ve been going crazy about almond butter since I first made it a few days ok and it was definitely time to make more-a lot more.


I did the math and figured out that a jar of almond butter costs me about $2.50 to make- ┬áThat is SUPER CHEAP for almond butter (have you seen those jars that are $25??) I rarely find natural peanut butter that’s that cheap. Plus, it only takes about 15 minutes to make.

Since it so cost-effective, I don’t feel guilty using a big scoop of this in anything- whether it’s a smoothie, granola, or just eating it out of the jar.

Homemade Roasted Almond Butter


  • 1.5 cups of Almonds. Or more, if you want. It’s your party.
  • Salt (to taste)


  • Pre-heat oven to 350 F.
  • Lay your almonds out on a non-stick pan and sprinkle with a tsp of salt if you’d like.
  • Roast in oven for 10-15 minutes, remembering to stir every few minutes so that the almonds don’t burn.
  • Let cool for a few minutes after you take them out of the oven.
  • Push the almonds and salt into a food processor and let it grind on high for 2-5 minutes. Mine takes about 3 to get super creamy. At first it will just look like almond dust but after a few seconds it starts to stick together in a ball and before long it’s delightfully creamy. You’ll probably have to stop and scrape the sides a few times before it gets there.
  • Scrape into an old nut butter jar- remove the label to increase the homemade-esque feeling.
  • Enjoy a shmear with some fresh blueberries.



And now you’ve just opened yourself up to a wide world of recipes containing almond butter- I’ll work on assembling a list for you!

In the meantime you can go bask in the knowledge that you are just as crafty as Martha Stewart.

Question of the day:

What are your top 3 favorite nut butters?

I love my homemade almond butter, Teddy Chunky Peanut Butter, and Whole Foods Market 365 Peanut Butter.