Sweet Sunday

Sundays are usually our Nature days – the days we get out and go for a hike or swim or find adventure.  But since my back is still healing, Ben decided to go watch the playoffs while I stay home and do homework, catch up on life, and practice the new TurboKick round for my classes this week.

My back has been feeling much better these days – the only time I get shooting pain is when I tuck my tailbone all the way under in child’s or cat pose.  I recently agreed to teach one more TurboKick class per week (am I nuts?!), so I plan on really easing my body back into everything.  I can’t even begin to tell you all how excited I am to exercise again.

I knew I had to fuel my body right for my first actual exercise in over a week, so I had some warm tea and made up some eggs in a nest this morning (see recipe at bottom of page).


The dark leafy greens paired with eggs were the perfect mix of protein and nutrients to fuel me for Turbo Sport 3! I love Turbo Sport because it’s the athletic version of TurboKick.  My teaching style leans away from dancy and towards athletic – I’m always going over form and technique – because I feel that those things are the most important to prevent injury and get the greatest calorie burn.

I’m staying patient with myself and working my way back up to doing tuck jumps and sumo-burpees (very slowly).  After I finished practicing, I took a natural anti-inflammatory and put some herbs on my lower back just as precautionary measures Smile.

Now I’m eating thick green garlic hummus stacked on a rye cracker with tomato and avocado (DEVINE.  I’ll be posting the hummus recipe this week)

and pretending to be working on Social Work readings and papers (yes.  Already).


But I’m having a really hard time focusing on homework when it’s SO gorgeous outside!


Still, the birds are cheering on my eating disorder research and I am grateful for this very sweet Sunday!


Eggs In A Nest


  • 1 tsp olive oil
  • 1 small onion, chopped
  • 1 bunch chard, rinsed and chopped/torn into small bits
  • 4 eggs

Sauté onions in olive oil over medium heat in a large frying pan until translucent.

Add in chard and cook just until wilted.

Using the chard, form barriers and create four puka [holes] for the eggs.

Reduce the heat to low and add eggs.


Cover and cook for about 15 minutes, or until the eggs are cooked [they’ll look as if they’re hard-boiled].

Enjoy! Makes four servings.

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts!


7 thoughts on “Sweet Sunday

  1. Heather says:

    You inspired me to make eggs and chard for breakfast this morning! So delish… eggs and greens are the best combo evarrrr 😉

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