I can’t remember quite how this breakfast came about. I think I wanted something sweet but was getting tired of oatmeal and didn’t have time for a waffle. Or didn’t have enough protein powder left for one. However this cinnamon apple pumpkin omelette came to be, I’m glad it did. I’m also glad that spilling my coffee on it didn’t ruin it because that’s how that Monday morning started. It’s always something…
I love to sautee some apples in cinnamon and coconut oil. Even a little maple syrup doesn’t hurt but I am trying to cut back sugar carbs so I don’t do it too much. Especially if I’m going to put date syrup on whatever I’m making them for anyway. When it’s got a lot of sugar on it, it’s usually my pre or post-workout food. That’s the best time to consume simple carbs.
These would have been awesome with some pecan butter – I didn’t have any at the time but I missed it for a while so I just made a fresh batch this past weekend. You know what that means – I’ll have to try it again with the pecan butter!
I noticed that in the past two months since drastically increasing my carb intake and decreasing my training intensity and cardio I’ve gained roughly 9lbs of body fat. This is good…and still puts me at 13% body fat which is considered very lean as a woman. I don’t know if that number is entirely correct, because I no longer feel very lean but it’s probably close enough.
Since it’s winter, I’m in bulking mode and I’m perfectly fine with putting on a few pounds. It’s exactly what I intended to do. What I also realized this week though, is that putting on this weight is changing my metabolism (slowing it down). This means that even when I want to get ripped again before the summer, I’ll have a harder time doing it than the past couple years.
In other words I am going to switch it up a little and try to just maintain through the winter. I’m going back to lifting heavy and incorporating metabolic conditioning so I put on some muscle along with this fat, and I’ll watch my carb intake again. It’s certainly not difficult – I actually gravitate to low-carb diets because I love healthy fats so much and I don’t eat a lot of bread type things.
I experimented with a really high-carb diet to see if it would help put on some muscle, but I think simultaneously decreasing my training intensity hindered that affect.
In the long run, I just like experimenting on my own body and finding what works best for whatever specific goal I have at that point in time.
- 2 eggs
- 1/4 cup pumpkin puree
- 1 tbsp date syrup
- 1/2 tsp cinnamon
- 1/2 medium apple diced
- 1 tsp coconut oil
- 1/2 tsp cinnamon
Heat coconut oil in a small skillet over medium heat. Add the apples and cinnamon and stir to coat evenly. Let simmer for a few minutes, stirring occasionally, until they've reached your desired softness.
While apples are cooking, whisk the omelette ingredients together in a bowl
You can either begin cooking your omelette in a separate pan while apples are still going, or save dishes and wait to finish the apples. Either way, pour your omelette mixture into the pan over low-medium heat. (that's important!)
Let the egg cook for several minutes, tilt the pan around every now and then to make sure it's dispersed evenly (especially those with crooked stoves).
It may help to cover the pan for a minute or two so the top sets. Once it does you can slide it onto a plate, spread peanut butter on it and spread the apples around (just on 1/2 of it). Then fold it over and enjoy!