Healthy Twists

Hello out there! I’ve got to get to bed because I have a date with my puppy and some hills in the morning. (Love my walking partner!) But I wanted to first of all say thank you for your well wishes and tips for my Boston trip. I still can’t believe I won and I’m REALLY excited. I also want to start up with yoga again, partly because of the trip. I actually have a “Bikram date” planned for early January with a girlfriend (that’s how nuts our lives are!) but after reading Jenna’s posts I think I might try Bikram sooner than that…maybe next week? I’m up for something new!

I don’t know about any of you, but I’m feeling kind of Grinch-like these days. I’m really excited about our holiday party Saturday night, but other than that, I’m just ready for life to get back to normal come January 2. I don’t know what I feel that way exactly, but I was talking to a friend today and a bunch of my “girls” seem to be in the same boat, so I think we’re just all kinda “blah” together, ha! I know my little break from work will help. I’ll have ample time to sleep, exercise, and cook (in that order?), things I haven’t been able to do as much as I like lately.

But I did cook something new for me! Have any of you ever made a frittata? Well, since discovering I like eggs, this has been on my list to try. It seems frittata recipes usually have cheese so I wasn’t sure if they were a required ingredient, but I figured I could just use a touch of Parmesan cheese (which I like in small amounts) and call it a day.

I referred to my Joy of Cooking book for instructions but didn’t follow a recipe. I just used what I had. So, in a medium pan sprayed with Pam I sautéed half an onion, a jalapeno pepper, and a chopped tomato. Meanwhile, in a bowl I combined 2 eggs and 3 egg whites, about 3 jarred artichokes, 2 T Parmesan cheese, and black pepper. Add the cooked veggies to the egg mixture and cook the whole thing in a pan for about 5 minutes. Then broil in the oven until the top is set and you’re done! (If you do it differently, let me know!)

My “mid-cooking” shots didn’t come out but here’s what it looked like when sliced and plated:

I estimated the whole recipe to be max 550 calories, and I got three meals out of it! Last night I had it plain (because I was starving and had leftover soup while I was waiting for it to cook) and today I had it as a wrap filling. And I have enough for tomorrow’s lunch too! This was a great way to use up random vegetables in the fridge and make a quick, healthy, cheap vegetarian meal. I will definitely be trying this again soon. Maybe if I put bacon in it, Mitch’ll eat it…

Oh I did add one thing to take this recipe from an 7 to a 9 on the flavor scale.

Sriracha. And it was a new bottle so it was extra hot. Fab-u-lous!

Hope you’re all having a good week and have gotten more Christmas shopping done than I have! I’m getting there though…I’m planning a giant Coscto trip this weekend, which will help.

Sorry for being a bit of a downer at the start of this post. Just needed to vent a bit. Things are ok…better than ok really…I just need some damn sleep!

And with that…goodnight.

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