Thursday, February 13, 2014

Guest Post from Amanda Carr!

I’m busy right now…really, really busy so when Amanda told me she had a recipe and pictures I jumped at the chance to have her do a guest post for me.

Most of you know that my oldest races BMX right?  Well Amanda races BMX too.  Only really, really well and travels all over the world doing it.  She is currently racing for Thailand but is still based out of her home town of Punta Gorda, FL.

This girl is a true athlete and follows an athletes diet to keep in the incredible shape she is in.  To learn more and to get updates from this amazing girl be sure to follow her on her social media accounts and look for her Tuesday evening Vlog that she puts out!

Workout Day Omelet!

Amanda Omelet

Days when heavy lifting is on the menu for training, I usually begin with a medium/light meal. Omelets are usually a go to cause after about 30min-1 hour after I eat I don't have that woozy heavy stomach feeling (I hope you know what I'm talking about).

Anyways, the saying of "breakfast is the most important meal of the day" I kindaaaa follow it (when I have time) I mean let's be real I don't have the time EVERY DAY to make an omelet in the morning. So when I do have time I try to do it right, other days I'm in a rush and it's usually a couple pieces of raisin bread and I'm out the door! So for my omelet, nothing that requires anything that you shouldn't already have in the kitchen:

Amanda ingredients

(I break this up into half before training and half after)


 3 eggs
tiny bit of butter so nothing sticks
1/4 cup of green pepper (you can use any color you like obviously)
1/4 cup onions
1/4 cup tomatoes
1/4 cup celery
1/2 cup of lunch meat ham
1/4 cup shredded cheese, just to give it a little glue
sprinkle salt and pepper


    1. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
    2. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.
    3. Season to taste with salt and pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.
    4. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
    5. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
    6. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
    7. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
    8. Now is the time add the vegetables and meat. Spoon your filling across the center of the egg in straight line.
    9. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so.
Thanks so much Amanda!!!

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