90 Day Challenge Day 4

So do you want to lose Weight and get Lean and Fit who doesn't right?





Here are my Day 4 chronicles, of my 90 Day challange , Need to be strong as the weekend starts tonight and I get weak, LOL!





I ran 4.2 miles at Ghiloni park on the paved trails, nice place with subtle hills for an aggressive speed workout. So I went out and did a little warm up followed by the 12 X 200 m repeats . Legs are a little tired this week, but it was a good workout. I was supposed to do Pure Cardio last night too, but I was toast from the run! My Leg turnover speed is improving weekly!





I think I will Pure Cardio today in place of the "legs" portion of Legs and back. The "back" portion I will do first, thank goodness for remotes right?





Followed up with a good stretch and a big ass salad for dinner, with Chicken.


Salad included peppers, cukes, onions, pine nuts, a little cheese, a slice of salami, and tomatoes, Yum! BTW that term (big ass salad) is a Mark Sissan term , Go to Marks Daily Apple to see all the fun !

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Fajita Frittata with Avocado Salsa | Mark's Daily Apple

There are a million ways to prepare and flavor eggs, and yet, how often do you end up making the same old scramble or omelet? Early mornings usually aren’t an ideal time to try out new recipes, which is one reason it’s so easy to dig oneself deep into a breakfast rut. If the thought of eating breakfast is starting to make you groan rather than grin, then it’s high time to change things up.

A Fajita Frittata with Avocado Salsa brings bold new flavor to breakfast without being overly complicated. Seasoned steak and peppers are sautéed and then quickly baked with eggs and topped with an eye-opening avocado salsa. The result is a flavorful and healthy breakfast that can be sliced into portions for the whole family and eaten at home or on the go. If you’re often pressed for time in the morning, then this recipe lets you get a jumpstart on breakfast the night before. Unlike scrambled eggs or omelets, a frittata tastes just as good if it’s cooked ahead of time and then warmed up the next day or eaten straight out of the fridge.


While you can throw just about anything into a frittata for flavor, there’s something about the combination of steak and eggs that’s extra satisfying. Steak also keeps this frittata from tasting strictly like breakfast food so you can easily make it for a quick lunch or dinner, too. Throwing in the peppers adds a serving of veggies, and the chunky avocado salsa – with its addictive kick from tangy lime, green onions and jalapeno pepper – is a tasty change from guacamole.



With a fajita frittata to look forward to, you’ll find yourself bounding out of bed in the morning, ready to eat heartily and face the day.

Ingredients:



1 pound skirt or flank steak, thinly sliced
2 teaspoons cumin
1/2 teaspoon chili powder
1 teaspoon kosher salt
2 tablespoons olive oil
2 cloves of garlic, finely chopped
1-2 poblano or green bell peppers, cut into thin rounds or strips
1 red bell pepper, cut into thin rounds or strips
10 eggs, whisked
1 small bunch cilantro, roughly chopped
2-3 avocados, cut into small chunks
2 green onions, sliced
1 jalapeno pepper, finely chopped (optional)
juice of one lime juice
sea salt to taste
Instructions:

Season steak with cumin, chili powder and salt.



Preheat oven broiler to high.

Heat olive oil in a 12-inch ovenproof skillet over medium-high heat on the stove. Add steak.

Saute 3 minutes (meat should be just slightly pink) then add garlic and peppers.



Saute 3 minutes more then add eggs and a handful of cilantro. Stir quickly then turn heat down to medium. Let cook 3-4 minutes, until the egg is set around the edges but still runny in the middle.



Transfer the pan to the oven under the broiler and cook until the frittata is golden and firm in the middle, about 3-5 minutes.

Remove from oven.

Gently mix together avocado, green onion, jalapeno and lime juice. Add sea salt to taste.


Serve with slices of frittata.


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POSTED BY: WORKER BEE

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