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Posts Tagged ‘frittata’

Hola Amigos – happy Tuesday!

For an on-the-go breakfast today, I’m going to be noshing on a WildBlueberry PURE Bar, a Sliced Peach and Banana.

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Sweet and tart – just like me 🙂

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I’m going to be devastated when peaches aren’t in season anymore! Do you ever just stop and smell a peach? Sometimes I think the smell is more exciting than the taste…

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Then I come to my senses, eat it, and realize that NOTHING is more exciting than the taste of a peach! 😀

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For lunch today I packed some Fresh Vegetable & Thyme Frittata slices, over a big bed of baby spinach, with some of that monster squash and cherry tomatoes.

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That’s the awesome thing about a frittata – it’s just as good cold, as it is hot!

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I was thinking about making zucchini/squash bread with all the leftover squash I have. I think that’d work, don’t you?

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Today’s Greatest Running Tips

So today’s selections from the 101 Greatest Running Tips, also come from the “Starting Out” section. They’re good ones!

Tip #9. Don’t crush the egg: “Don’t clench your fists in a white-knuckle grip. Instead, run with a cupped hand, thumbs resting on the fingers, as if you were protecting an egg in each palm.” –Runner’s World editors

I am actually in a really good habit of keeping my fingers and hands pretty loose. Like tensing up your body, clenching your fists wastes so much energy!

Tip #10. Make time for a quickie “If 15 minutes is all the time I have, I still run. Fifteen minutes of running is better than not running at all.” –Dr. Duncan Macdonald, former U.S. record holder at 5000 (set when he was in medical school)

– I can aaaaabsolutely improve on this. I am, in general, an “all or nothing” kind of person. Really though, any and all forms of exercise, in any and all lengths of time is better than nothing at all. Now I just need to convince myself that getting sweaty and needing to take a shower for a 15 minute run is worth it! Which, it is.

Tip #14. Stay “liquid” “Hydrate. Hydrate. Hydrate! In cold weather and warm. We use water to sweat, lubricate joints, tendons, and ligaments, and to carry blood efficiently to major organs. I work all day at hydrating.” –Dr. Alex Ratelle, former masters running great

I really like that quote – “I work all day at hydrating.” because it’s a really important job! If I’m not hydrated not only am I thirsty, but I’m tired, listless, cranky and working out is darn near impossible. Try getting your hydrate on with fun foods like watermelon, peaches, cucumbers & zucchini!

Well, I’m hitching a ride to work today with the husband, hence the on-the-go breakfast. The battery light came on in my car over the weekend, so I dropped it off at the service center yesterday morning. I haven’t heard back from them, so they either stole it or the problem is worse than I originally thought…RATS! Think good thoughts!!

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What’s your favorite “grab and go” breakfast?

 

Don’t forget to enter the Food Should Taste Good Chip Giveaway! You have up to three ways to win, until Wednesday @ 1:00pm Central!!

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Hey guys! How was your Monday? Mine actually went really well. I used tip #3 from this morning and went on a 35 minute walk during lunch today! Not a run, but still movement, which means I’m happy 🙂 Plus, I feel like I’m so much more productive in the afternoons when I get out and about during lunch. I’m refreshed, my head is clear and I have time to prioritize and plan the rest of my day while I’m out walking!

I came home pretty hungry so while I fixed dinner, I snacked on these crunchy loves:

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These chips are hysterical. They are the crispiest chips I’ve ever eaten which makes them SO fun to just chomp on as loud as you can (in the comfort of your own home, of course…nothing worse than a loud chip chomper!) Ben got semi irritated with me last night because I was crunching them so loud, but I couldn’t help it – it was too much fun! Don’t forget to enter the giveaway so you can crunch and laugh your way through your own variety pack. 🙂

Dinner was planned to use up some of the vegetable stock pile I have going on in my fridge. I made my Fresh Vegetable & Thyme Frittata.

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Star of said frittata was this GIANT yellow squash. This is HALF of the squash… Why/how do these things grow so big?! I cut this guy in half, cut each half into quarters and then cut each quarter into thirds…phew! I used 1/3 of a quarter for the frittata. Got that?? 😀

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The frittata was made the exact same way as last time but I didn’t have any leftover pasta, so I boiled 1/3 cup of acini de peppe pasta and when it had  about two minutes left, I tossed in the vegetables and sun-dried tomatoes to cook/hydrate.

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I also topped my frittata with cheddar cheese instead of mozzarella this time around. Mmmm…the smell of this under the broiler was unbelievable!

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Perfectly melted and ready to cut.

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I’m telling you – if you’ve never tried pasta in a frittata – you’ve got to ASAP! It’s so chewy and hearty. Love it!

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The sundried tomatoes are absolutely necessary too. They give such a nice PoP of sweet flavor.

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I had this x2. Love, love, love this meal! No oil, no extra fats – perfect. Period.

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I have some more blog stuff to work on tonight so I’m skidaddling. Don’t forget to enter the Food Should Taste Good Giveaway – you have up to three ways to enter until Wednesday @ 1:00pm Central! Do it!

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What’s your favorite ways to eat your veggies? In pastas, raw, with dip, on salads?

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This frittata takes advantage of super fresh vegetables and herbs to make it light, but includes leftover pasta and parmesan cheese to make the frittata hearty and satisfying.

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Ingredients:

1 small head of broccoli, chopped

1/2 yellow squash, diced

2 whole eggs + 4 egg whites

Splash of water

S&P

1/4 cup parmesan cheese

1 tsp fresh thyme

1/4 cup chopped, sundried tomatoes (hydrated, or packed in oil)

1/3 cup leftover small pasta

1/4 cup shredded mozzarella cheese

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Directions:

1. Turn oven onto broil. Steam chopped broccoli and diced yellow squash for 5 minutes.

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2.  While vegetables are steaming, whisk eggs, water, S&P and parmesan cheese.

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3. Add fresh thyme, sundried tomatoes, leftover pasta and steamed vegetables to the egg mixture and combine.

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4. Spray large skillet with non-stick spray and pour egg and vegetable mixture in. Stir mixture a little with a spatula, then let cook until bottom is set – about 3-4 minutes.

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5. Top frittata with mozzarella cheese and put under broiler until top is set and cheese is golden brown – about 5 minutes.

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6. Let cool for a couple minutes, slice and serve. Enjoy!

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It’s BAAAAaaack! Oatmeal! Toasted Coconut & Almond Banana Oatmeal to be exact!

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In the mix:

  • 1/2 cup each of old fashioned oats, skim milk & water
  • splash of vanilla & cinnamon
  • 1 medium banana
  • ~2 T toasted coconut
  • ~2 T toasted almonds
  • drizzle of sugar-free syrup

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This simple oatmeal combo is so good. The crunchy almonds and coconut are the perfect contrast to the creamy banana and oats…mmmmmm 🙂

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This should hold me over perfectly ‘til…

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Lunch!

The fantastic thing about frittatas is that they are JUST as good cold, as they are hot!

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Looks like pizza, doesn’t it?

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Aren’t these the most gorgeous cherry tomatoes you’ve ever seen?

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Perfect  to pop 🙂

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You know my love for sliced Braeburn apples!

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I’m actually really jazzed for this lunch – I love leftover frittatas. You could also put the frittata over a nice bed of greens for a salad…like I did here! Either way – super delish 🙂

You guys I have to tell you – I canceled my morning Mom walk today 😦 Sorry Mom!! I could not get out of bed for some reason! So, I felt this was a good time to remind myself, and share, some tips for getting your boo-tay out of bed in the mornings!

  1. If you have a timer on your coffee pot – use it! Getting out of bed is a whole lot easier when you wake up to the smell of hot, delicious coffee and you know it’s just out there waiting for you in the kitchen!
  2. Use your cell phone as an alarm and place it outside your door before you go to bed. Trust me when I say you’re going to hate your life a little when you hear your alarm and it’s not going to be on the bedside table next to you to turn off…but it will get you out of bed to go get it and turn it off!
  3. Plan to meet a friend or relative at a certain time for a walk, coffee, etc. It’s a lot harder to stay in bed when you know you’ll be letting someone down if you don’t show up!
  4. If you live with your parents, have one of them clap really loud until you get up…Ok this one is a joke – but seriously my Dad did this every Sunday to get my brothers and me up for church. 90% of me can laugh at it now, but 10% is still pretty traumatized…
  5. Just do it! Just get up – it’s hard, but honestly 5 more minutes of “snoozing” isn’t going to make that much difference in how rested you are, but it will make a difference when you’re not running 5 minutes late!

Those are my tips friends, now I just need to remember them the next time I try and cancel my walk!

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Do you follow any of these tips to get out of bed? Have any others that work for you?

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mmmm. MMMMM. MMMMM!!! Dinner was so good tonight!! I love summer for many, many reasons. One of the main reasons is the bounty of fresh fruits, vegetables and herbs that are available. I utilized these items tonight, to make a Fresh Thyme and Vegetable Frittata!

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My frittata had:

  • 2 whole eggs + 4 egg whites
  • Parm cheese
  • Sundried tomatoes
  • Fresh Thyme from my garden
  • Broccoli
  • Yellow squash
  • Leftover pasta
  • S&P
  • Mozzarella cheese for topping

I mixed everything together and cooked in a skillet on the stovetop for ~4-5 minutes. I topped the whole thing with some mozz cheese and popped the skillet under the broiler to melt the cheese and cook the top.

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After ~5 minutes or so, I had a delicious, thick, hearty, savory, FABULOUS frittata!!

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These flavors meshed so well together and the sundried tomatoes were the perfect POP of flavor and color!

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Like I’ve said – the addition of pasta to a frittata, COMPLETELY makes the meal. It gives a great chewy and hearty consistency to the dish!

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I’m SO glad I finally found a use for my thyme – just look at this plant…it is out of control!

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I also had some vibrant, sweet and juicy strawberries. They were such a perfect contrast to the frittata…

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Guys – I’ll post this recipe soon, because this was SO.GOOD. and so easy! I kind of want to eat 6 more pieces…hmmmm… Do you like frittatas?

I’ve been finding myself making eggs a lot lately…they are just so quick and easy – and they fill me up! I also find that they’re super versatile and taste great, really no matter how you fix ‘em! I suppose you could call them my super food. They’re super delicious no matter how many times I eat them and no matter which way I fix them!

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What are some of your super foods? Stuff you make again and again – and don’t really ever get sick of?

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Happy Cinco de Mayo everyone! A lot of people think Cinco de Mayo is a celebration of Mexico’s Independence, but it actually…:

“…commemorates the Mexican army’s unlikely defeat of French forces at the Battle of Puebla on May 5, 1862, under the leadership of Mexican General Ignacio Zaragoza Seguín.” (Wikipedia)

I’ve always celebrated Cinco de Mayo with a margarita however, today I celebrated with a breakfast inspired by a popular Latin American treat – churros – and made Churro Pancakes. Churros are so-friggin-good-I-could-eat-them-all-day-every-day. They’re basically fried doughnut dough that’s drenched with cinnamon sugar! Have you ever had churros from Costco? OH HEAVENS – life changing – it’s worth paying for a Costo membership to be able to try these! Definitely a once in awhile treat though!

Anyways, I used my Krusteaz fat-free buttermilk pancake mix, added in a teaspoon of brown sugar, cinnamon and vanilla – and topped with a little sugar-free syrup and sprinkle of cinnamon sugar. No, these weren’t deep fried, crunchy and dripping with cinnamon sugar – but they were sweet, pillowy and sooooo good! I didn’t even use but a few dabs of syrup, because they were so tasty on their own. Happy Cinco de Mayo indeed!

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As you may know, my favorite “unhealthy” food is dry cinnamon toast crunch – very much like a churro – so this was right up my ally!

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And, thanks to my trusty Kruteaz brand pancake mix (which you only have to add water to) this whole meal – including a banana snack I brought for later – only clocked in at 320 calories!

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For lunch I packed a frittata salad. The good thing about frittatas, is that they are just as good cold as they are warm! I know – cold eggs rarely equal good eats, but trust me – frittatas are different!

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 I also packed some perfectly ripe, juicy and sweet strawberries. These were $.99 at the grocery store – can you believe it?!

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I’ve got another Mexican inspired dish up my sleeve for later tonight. Can’t wait!

Do you celebrate Cinco de Mayo? If so, how? With food, drinks, celebrations? What’s your favorite Mexican dish?

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Well hello, hello!

My gorgeous morning has morphed into a cloudy and semi-chilly afternoon – rats! I did manage to make it out for a 2 mile stroooooll during lunch today. It was the perfect temperature for a work walk. Not hot enough where I feel like a sweaty mess going back to my desk and not so cold that I dreaded going outside – just perfectly cool and breezy 😀 My walk took me through the streets of downtown where I’m proud to report that I hit every single “walk” sign on the traffic lights – how does that even happen? I felt very lucky 🙂

So try and follow this thought train I had today: the gray weather got me thinking about sweatshirts and sweatshirts got me thinking about puttering around the house and puttering around the house got me thinking about cooking and cooking got me thinking about my blog.

While it’s true that I like to exercise (well 60/40, I do like the results of exercise!) and my heart has been stolen by traveling (it’s got a cold, death grip on it, really!) – the real reason why I started this blog is because I absolutely love to cook. I love coming home, throwing open my back door to let the breeze roll in, changing into some comfy clothes and just chopping, preparing, sauteing, experimenting, learning and tasting (oh tasting!) – I love it all. If I knew then what I know now – there’s a good chance I would have gone to culinary school when I turned 18. Sidenote: why, oh why, do they let 18 year olds choose their majors?! My friends and I always look back and just laugh at how little we really knew back then. I’m sure I’ll be saying the same thing in 10 years about the present, though. 😉

I have to say though, as much as a dream come true going to culinary school would have been, I wouldn’t trade the college experience I did have, for absolutely anything. I made the best friends, created the most fantastic memories – oh, and learned a few things too! I can honestly say that I live my life without a single regret and I wouldn’t trade my college experiences for any culinary school in the world. I’m just saying…it would have been cool, right?! Besides, I feel like I’m doing ok without a formal culinary education?! It least Ben seems to agree and I guess that’s all that matters!!

So back to my original thoughts – this gray day found me in the kitchen, with the back door open and in a sweatshirt…whipping up a Frittata. Isn’t that just a great word?! Frittattattatata…love it.

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My frittata had:

  • 3 eggs
  • 3 egg whites
  • sprinkle of parm
  • sun-dried tomatoes
  • S&P
  • thyme
  • “melon seed” shaped pasta (isn’t that a great shape?!)
  • zucchini
  • asparagus
  • black forest ham
  • roma tomatoes

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First I cooked up some pasta in salted, boiling water and added it to a medium bowl with the whisked up eggs, parm, sun-dried tomatoes and S&P. Then in a big skillet, I sauteed the zucchini and asparagus and added the ham to warm through for about 30 seconds. I added everything together in the skillet, gave it a few stirs and let it cook over medium-high heat for about 4 minutes (until the bottom was golden brown). Then I popped it under the broiler to let the top brown too. I sliced it like a pie (mmmm, pie) and topped the whole thing off with some chopped, fresh, roma tomatoes. WHEW!!

Everything chopped up and ready to go:

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Eggs, parm & seasonings whipped up, then add pasta and sun-dried tomatoes:

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Sauteing up the veggies (ham goes in when those are a soft):

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Everybody in the pool. Cook until bottom is set and brown, then put under the broiler:

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Frittata baby!

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Tomato topper:

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Fabulous Frittata:

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Hmmmm, yep…could have eaten the whole thing it was so good! I really think everyone should try adding pasta to their frittatas – it makes it much more hearty and “meal like”.  The savory parmesean cheese and sweet, chewy sun-dried tomatoes really make this dish special too. Add in some ham, veggies and eggs and you’ve got a winner folks!!

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Here’s another thing I love about cooking – you can do whatever the heck you want to. Every Sunday I plan out meals for the week and go grocery shopping to get the ingredients – but sometimes when it comes down to it, I just don’t feel like eating what I had planned out! Well, I had all the frittata ingredients already on hand for other stuff, so I just borrowed them for this dish! Voila! I love improvisational cooking – it’s just the best. Waiting to see if your dish turns out like you planned – or even better – it just the greatest 🙂

So friends – it’s true. I’m passionate about cooking. I could cook all day, everyday. Tell me, what are you passionate about? Is it an activity, a person, a place, a hobby? Let’s hear it! 😀

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