Bounce no more!!

Either I got used to that strange sensation of a poorly strapped weight attached to my behind, or it actually got tighter after 3 days on the sand dune.  The weight is still there, just more tightly strapped.  Flushing on ahead, loving flax seed oil, cranberry juice mixed in my water and lean proteins.

Here's another recipe which is supercharged with nutrients, out of my cookbook:

4 large eggs, slightly beaten (use omega-3 eggs if you can)

8 oz frozen spinach thawed and thoroughly drained

2/3 cup cilantro, 1 1/3 cup parsley, 1 1/3 cup green onions, finely chopped

½ cup coarsely ground walnuts

1 t salt

1/2 t pepper

¼ cup canola oil

Mix eggs, greens, walnuts and seasoning in medium bowl to form a thick batter.  Heat the oil in 9” heavy nonstick skillet to almost smoking.  Pour batter and spread quickly in skillet and even it out.  Quickly shake the pan to ensure that the oil is creating a barrier between the batter and the pan.  Allow crust to form about 1 minute.  Reduce the heat to low and cover the skillet with a heavy lid. Cook for 20 minutes, or until the batter is set.  Then, cut in four pieces so that you may carefully turn it over and cook the other side 5 - 10 minutes on medium high, uncovered, until a crust is formed and the herbs are cooked through.