So, yeah, I did workout a couple of times last week as part of my #EatLiveBe plans... but, that didn't last long when the congestion kicked in and having to take Ny-Quil to sleep started happening. I am still dealing with a bit of it, but am off the nighttime medicine at this point. I'd like to be working up a sweat so that I can feel warm... anyone in the New Jersey or New York area knows that the deep freeze is on and I just want to stay snuggled up in my comfy sweats and fleece blanket reading a book (and I do have a good one to share with you soon as I finish it!) until Spring finally arrives.
The cold makes me want soups and comfort food. The key is keeping the portion sizes in check when it comes to the comfort food. Tonight I made simple spaghetti and meatballs, but only took a one cup portion of pasta and 2 meatballs with a little sauce. Once I was done, I cleared my plate and I was done. Portion control is a major player whether you want to lose pounds or just maintain where you are at. It's not something I'm great at, but I'm working on it.
This week I've been focusing on breakfast. I find that I need to have protein in the morning so that I don't feel the need to snack within an hour. I love a bowl of cereal, but I always want something more soon after I finish it. It just doesn't stay with me long enough. So, I've been trying to make sure I have an egg most days... could be hard-boiled (easy to make ahead) or a quick scrambled egg as I'm putting together the lunches in the morning.
I came across the latest issue of Cooking Light and there was an article about eggs, well... mostly mastering the art of the omelet, but they did have a recipe for a frittata in it. Once I saw it, I kept thinking that this would make a quick and easy breakfast that I would just need to reheat. I did change the recipe a bit and even added spinach to the frittata ... bonus veggies! Getting two veggies in at breakfast is a very good thing!
I've made frittata's before and everyone has enjoyed them as a breakfast-for-dinner kind of meal... the leftovers often made their way into lunch boxes or as reheated breakfast the next morning. Sometimes you have to see something again to remind you of what you already know will work. This made it so easy to have breakfast made ahead of time and to repeat last week's mantra: preparation is key!
Since I'm usually putting the lunches together and helping the boys get breakfast in the morning, I often don't eat until I get to work. I pre-packaged wedges of the frittata up ahead of time, so all I had to do was toss them into my lunch bag.
A quick reheat in the microwave and I had a warm (definitely needed this week) breakfast to eat as I waited to login to my computer each morning. The bonus veggies add flavor and make it easy to hit the 5-a-day veggie goal that most of us should be shooting for these days. I find it hard to do that in the cold months, so getting them in this way puts me ahead of the game for the rest of the day.
As I continue to get healthy (again!) and move past this cold, I'm going to put my treadmill to good use in the coming days. I hate that as soon as I seem to get started lately, I get knocked down again. I will keep working on it though... the results will be worth it.
What do you do to make sure you get a good breakfast in each day?
Don't forget to check out Cate, Joanne and Sarah's #EatLiveBe posts today!
Mushroom and Spinach Frittata
- 1/2 cup freshly grated Parmesan cheese
- 8 large eggs
- 1/2 teaspoon Kosher salt
- 2 teaspoons olive oil
- 2 cups sliced baby bella mushrooms
- 3/4 cup diced onion
- 4 cups fresh baby spinach
- 2 teaspoons olive oil
- 2 teaspoons Italian seasoning
- Preheat oven to 350 degrees.
- Combine the cheese, eggs and salt in a bowl and whisk to combine.
- Heat a 10 inch oven-proof skillet over medium-high heat, then add 2 teaspoons oil. Add the mushrooms and diced onion and allow to cook until softened and browned. Next, add the spinach and cover - allowing the spinach to wilt - for about 3-5 minutes.
- Add the remaining olive oil and sprinkle the Italian seasoning over the veggies and stir to combine. Trying to keep them evenly distributed in the pan.
- Add the egg mixture and cook until it has just started to set- about 5-7 minutes.
- Place the pan in the oven and allow to bake for 7-10 minutes - until the eggs are cooked through.
- Remove from the oven and allow to sit for a few minutes. Then, run a spatula or knife around the edge to loosen and slide it out onto a serving dish. Cut into wedges and serve.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.