A Well-rested Friday

So I was in bed by 10pm last night and didn't get up until 7:30 this morning! WOW! It was a great night's sleep. I feel good and ready to conquer 16 miles. Still nervous though! Jake and I will be taking it easy on the porch this evening, I am hoping for some Thunderstorms so I can enjoy a hot cup of tea out on my porch!

Breakfast: Oatbran, grapefruit: 180

Snack: Watermelon: 50 calories

Lunch: Salad, veggies, watermelon: 220 calories

Snack: Watermelon, tea with half and half: 50 calories

Dinner: Parmesan-Dill Fish and Spaghetti, brussel sprouts, sweet potato, watermelon: 550

Snack: popcorn, oatbran, rice cakes: 450

Total Calories: 1500

Here is the Asparagus and Basil Omelet Recipe I promised:

Cooking spray

12 asparagus spears, diagonally cut into 1 inch pieces

2 large eggs

1/2 cup egg substitute

1/4 cup water

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

2 tablespoon chopped fresh basil

1/2 cup reduced-fat shredded cheese

1. Heat an 8-inch nonstick skillet over medium-high heat; coat pan with cooking spray. Add asparagus, and saute for 3 minutes; set aside

2. Combines eggs and next 4 ingredients in a medium bowl; whisk until blended.

3. Wipe pan with papers towels. Heat pan over medium heat; recoat with cooking spray. Add egg mixture and cook 3 minutes or until set (do no stir). Spring with asparagus, basil and cheese. Loosen omelet with a spatula; fold in half. Cook 1-2 minutes or until cheese melts. Slide omelet onto a plate. Cut in half. Yield: 2 serving, (serving size: 1/2 omelet)

per serving: 208 calories, 9.6 g. of fat, 22.5 g. of protein, carbs: 5.5 g.