Rise and shine...it's bum-whooping time!

   Yesterday's workout beat my bum so bad, it should have bought me breakfast.

   Oh, that's right...I said that.

   Seriously, though; it felt awesome. I could barely climb stairs without wheezing like a 20 year chain smoker, but hey...that comes with the territory. I increased my reps and upped some of the weights. Every mom should be proud of me.

   That workout helped me to sleep like a rock last night. I think rocks get pretty good sleep, considering the fact that they are usually sleeping on the ground. But hey, if a boy scout can do it, so can a rock.

   Does anyone have any suggestions for good ab workouts? I think I should make mine more difficult (Although I am already difficult enough. Just ask my husband). So leave comments with ab workout suggestions please!

   Recipe of the day: Gluten-free sweet potato hash with eggs
                                Remember: If you want potatoes, always go with sweet potatoes!

Ingredients

Makes 4 servings

2 medium sweet potatoes, peeled and finely diced

1/4 cup plus 1 tsp extra-virgin olive oil

3/4 cup finely diced red bell pepper

3/4 cup finely diced green bell pepper

1/2 cup finely diced red onion (about 1 small onion)

2 tsp minced garlic

1 tsp minced jalapeño pepper

1/2 tsp sea salt

1 tsp minced oregano

1/2 tsp freshly ground black pepper

1 pinch of paprika

4 large eggs

Directions

Bring a large pot of salted water to a boil. Cook the sweet potatoes for about 3 minutes, until crisp-tender. Drain and set aside.

Heat 1/4 cup of the extra-virgin olive oil in a large skillet over medium heat. Add the red and green pepper, onion, garlic, jalapeño pepper and salt. Cook for about 10 minutes, stirring frequently, until the vegetables are soft. Increase the heat to medium-high and add the cooked sweet potatoes, oregano, black pepper and paprika. Cook for about 10 minutes, stirring frequently, until the vegetables are soft and lightly brown.

Meanwhile, heat the remaining 1 teaspoon extra-virgin olive oil in a large, preferably nonstick skillet over medium heat. One at a time, break the eggs into a small bowl, and then slide them into the skillet. Cook until the whites are set. Gently turn the eggs over and cook for about 1 minute for over easy or about 2 minutes for over well.

Nutrition Facts

Per serving: 294 calories

20 g fat

3.7 g saturated fat

215 mg cholesterol

4 g fiber

8 g protein

21 g carbohydrates

332 mg sodium

   Thank you for your participation my minions. May the schwarz be with you in all of your health endeavors!