Sesame Devilled Eggs and 4-Month Doctor Checkup

Baby Boy got his 4-month shots today–poor little guy. He wasn’t in a good mood all day, so we took a few walks to help him sleep it off. I hope he sleeps through the night as usual.

A few weeks ago I wrote about starting the 30-day HIIT challenge. About a week later, I felt like I pulled a muscle during one of the workouts. I mentioned this to the Mom & Baby bootcamp trainer and she thought that the pregnancy and breastfeeding hormone relaxin may be the culprit, especially when doing non-symmetrical exercises (which is how I got injured, during 180 degree jumps). I’ll have to come back to the HIIT challenge in a few months. So to switch things up and keep myself injury free, I moved on to do theΒ Jillian Michael’s 30-day shred challenge. Today was my second day, and it feels great! There are 3 workouts, 1 at level one, 1 at level 2, and 1 at level 3, each 20min long. So I planned out to do 10 level 1 workouts, 10 level 2 workouts, and 10 at level 3. I also scheduled active rest days every four days of workouts. Mom and Baby bootcamp is also going on once a week. Hopefully the 30-day shred challenge will help me lose some more baby weight!

On to today’s recipe: Sesame devilled eggs. These are so tasty and a great protein-packed snack.

Sesame Devilled Eggs

Serves 2

  • 5 hard-boiled eggs
  • 1 tbsp tahini
  • 1 tsp tamari
  • 1/2 tsp chili garlic sauce
  • 1/2 tsp sesame oil
  • 1 tsp sesame seeds
  • Peel the eggs and slice them in half length-wise. Carefully remove the yolks and place them in a small bowl. To the yolks, combine the tahini, tamari, chill garlic sauce, and sesame oil. Mash it all up and carefully spoon 1 tbsp or so back into the egg whites. Finish off by sprinkling the sesame seeds over top. Enjoy!
IMG_2577

You can tell I had some trouble peeling those eggs!

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