Egg-White “Tortillas” or “Crepes”

Even though I thought this weekend was going to be a busy one, it actually turned out to be a surprisingly low key and relaxing one.  (But still, that was totally fine with me.)

I woke up Saturday morning feeling a little off and fearing that I might be getting sick, I spent a bit of extra time in bed, catching up on sleep.  It’s not too often anymore that I choose staying in bed over other things, so when my body is telling me I really need it, I try to listen. 

Once I finally pulled myself out of bed, I (sort of grudgingly) headed to the gym.  I wasn’t really in the mood to workout and almost pushed it off until today, but it ended up being a really great workout, so afterwards, I was very glad that I went.  

Here’s what it looked like:

1. Warmup: 10 minute walk
2. Back squats:
1. 12 @ 65lbs
2. 10 @ 85lbs
3. 6 @ 135lbs
4. 5 @ 155lbs
5. 3 @ 175lbs
6. 2 @ 195lbs
7. 3 @ 175lbs
8. 5 @ 155lbs
9. 6 @ 135lbs
10. 10 @ 85lbs
11. 12 @ 65lbs
12. Burnout @ 45lbs (42)
3. Circuit #1 (4x):
1. 12 Cable curls @ 35lbs
2. 12 pushdowns@ 35lbs
3. 10 hanging knee lifts
4. Wide stance barbell squats (Plié squats):
1. 15 @ 95lbs
2. {12 @ 115lbs} x2
3. 15 @ 95lbs
5. RDLs: {10 @ 60lbs} x4
6. {12 upright cable rows @40 + 12 high cable rows @40} x4
7. {10 deadlifts @ 75lbs + 10 Hand-release pushups} x4
8. {15 Close stance back squats @ 45 + 15 Calf raises} x4
9. {12 Overhead squats @ 25lbs + 12 Close-stance front squats @ 25lbs} x4
10. Leg Press + Calf Raise on machine:
1. Wide: {10 + 10 @ 140lbs} x2
2. Middle: {10 + 10 @ 165lbs} x2
3. Narrow: {10 + 10 @ 140lbs} x2
11. 100 Swiss ball sit-ups
12. Cool down: 5 minute walk

It seems like a lot when it’s all written out, but I moved through it really quickly, and it only took about an hour and a half.  I had a plan when I went in, but I kept altering and changing it as I went, based on available equipment and how I was feeling.  I had much more energy than I thought I’d have, so I added things here and there, and I felt great about it in the end.

After a quick shower, my friend and I grabbed lunch at my favorite local sandwich shop.  This place has so many good things that I want to try (like homemade bagels), but they are only open until the afternoon, which means I can never go there after work during the week.  That limits how much I can get there (which is probably a good thing, let’s face it), but I still love it!

They changed their menu a bit, so I went with the Keene grill, which included grilled chicken, roasted red peppers, hot peppers, pesto, and spinach on grilled wheat bread, plus salad and chips on the side. 

After helping my friend with some projects at his new house for the afternoon, I headed home still not feeling like myself.  Hoping to try and ward off whatever was coming over me, I spent the rest of the evening posted up on the couch watching movies, but I did get up once to make some dinner. 

One of the things I always find myself craving (second to dark chocolate) is Mexican food.  (You probably already knew that if you’ve been reading for a while…)  But with trying to stay away from certain foods that upset my stomach, Mexican dining becomes pretty difficult.  Tortillas and taco shells aren’t exactly what I want to should be eating every day, so I decided to try and come up with some sort of healthier substitute.  After a little bit of Googling, I decided to give egg-white tortillas a go, and the experiment turned out pretty well.

In a bowl, I whisked up one egg plus two eggs whites and just a tiny bit of almond flour. 

On the stove, I heated up a small frying pan, sprayed with a little non-stick cooking spray, and poured the egg mixture in.  I poured just enough to cover the bottom, and then shook it out a bit to make sure it was all even.  I cooked it up on both sides, flipping it once, and then made the second one the same way.

While I was making the rest of the meal, I threw them on a cookie sheet and popped them in the oven, just to keep them warm. 

In a separate pan, I cooked up some ground beef with chili powder, cilantro, and cumin (no packets of taco seasoning here!), and once it was done, I layered it on top of the “tortillas.”

I finished the tacos with diced tomatoes, lettuce…

and another variety of hot sauce I picked up while I was in Mexico. (This one didn’t seem quite as hot!)

On the side, I had sliced red peppers that I cooked up in the pan after the eggs were done. 

Of course, this meal didn’t taste exactly like the beef tacos I love so much, but it was a delicious healthified substitute, and I would definitely make it again.  The “tortillas” didn’t taste like flour or corn tortillas in the traditional sense, but they also didn’t taste like eggs.  They actually didn’t really have much of a taste at all, and instead just contributed to the texture and taco-feel of the meal.  (I  also thought about just rolling the taco meat in lettuce, but I’m planning on making chicken lettuce wraps one night this week.)

While I was looking up recipes, I came across this one for egg white “crepes” and it took me all of three seconds to decide that I’ll be trying those out as soon as possible.  Crepes are one of the best desserts I’ve ever had, but making a healthy version stuffed with fruit, nut butters, and maybe even chocolate?  You don’t have to ask me twice! 

Today has been really low key so I’m thinking about trying to get outside for a walk this afternoon.  It’s pretty chilly out there, but after being inside for about 24 hours now, I’m starting to get a little bit of cabin fever. 

I hope you all had a great weekend!