I told you recently I began a new good health routine at my gym.  For two weeks, I have gone on M-W-F (6X) to work with two trainers.  We have done a 30 minute routine working each day and they are designed to work with weights and improve Conditioning-Strength-Flexibility.  Why do I do this?  Because I Matter ….and My Health Matter!

They are intense exercises….and, for me, very intense.  I have required a few modifications, but been able to do more than I thought I would.  I need you to know I work out with 6-8 people…I am oldest, I am the largest, and a few of them train to do Spartan races (insane!).  But, they are very patient and encouraging with me.  My two biggest problems since I began are fatigue and hunger.  On the days, I work out, I am starving and since I work out at 5 AM, I often go to work tired.  But, I hope to build up my stamina, get rid of some inches, strengthen my bones, and finally get control of a healthy lifestyle.

So, what I have learned in two weeks is that I have to cook more at home.  When I am so hungry and eating out at work, it is not good.  This weekend, it is all about healthy cooking, and getting ready for next week.  I can’t believe it, but the people I work out with complained the sessions were too short!! (Really, how do they do this??) So beginning next week, each session is 45 minutes…dear Lord, help me!

Since, the work out I longer, I need more of a grab and go breakfast, so I decided to try this recipe.  While I was cooking this, I also made a zucchini noodle dish on the side to take for lunch at work.  I prefer the largest meal at lunch, and to eat light in the evening.

Cauliflower Muffins

1 large cauliflower (or about 3 cups riced cauliflower)

6 oz. diced ham  (Pam’s version: Chicken and Apple Sausage)

1/2 c. baby spinach (Pam’s version: Chopped Spinach)

1/2 c. finely chopped onion

5 Eggs, beaten

1/2 tsp. garlic powder (Pam’s version: Minced garlic, sea salt)

1 c. shredded Cheddar

kosher salt

Pinch cayenne pepper

Freshly ground black pepper


  1. Preheat oven to 375 degrees F. On a box grater or in a food processor, grate cauliflower and transfer to a large bowl. Place cauliflower in paper towels or cheesecloth and wring out any excess water.
  2. Add eggs, cheddar cheese, garlic powder and whisk until combined. Fold in cheddar cheese, ham, spinach and onion. Grease a muffin tin with cooking spray, then fill each one about two-thirds full. Bake for about 20-25 minutes, or until lightly golden

As you can see, I made a few modifications to the recipe to make it my own.  My first time to make it, I put in too much cauliflower rice, and the muffins did not really stick together.  So, I made it again and put it in a muffin pan…that worked great.  I ate two and was very full…so I think these will do what I want them to next week.  We will see.

I cooked the Chicken & Apple Sausage in a little Olive Oil.  When I removed it, I put some of the remaining onion garlic in the pan…cooked it until the onion was clear…added some zucchini noodles…cooked until softer and then added the remaining meat.  I will take that for lunch a couple of days next week.

If I can make myself cook over the weekends, I think I can combat the hunger that sets in after the M-W-F work outs!  I am going for a lifestyle change…not a diet…a way to eat that is healthy and natural.   Stay tuned for more reports!

Would anyone like to share any healthy lunch ideas to take to work?  Please share………………….and


I found some great kitchen items in the slide show below…a few on sale!

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