Monday, September 15, 2014

Goat Cheese Lemon Leek Frittata

On my social media accounts last week I mentioned how much I have been enjoying frittatas for lunch.  I do not know about you but, as the weather gets cooler I crave hot lunches.  The egg base of my frittatas is always the same however, I switch the extra components of them every time.  I simply use whatever veggie combination I have at hand.

  I had this particular combination for lunch today and it was perfection.  I just had to share it with you.  I also used parsley from my herb garden which, made it extra special. 

Ingredients:
a handful of parsley
1 medium size leek
2 cups of mixed greens (kale, spinach, arugula)
the zest of one lemon
an egg
1/2 cup of liquid egg-whites
1 oz. of goat cheese
salt and pepper to taste

I also used...
cooking spray
cast iron skillet
a spatula
a small whisk 

Goat Cheese Lemon Leek Frittata
Directions:
Preheat your oven to broil.  Dice your leek in to half moon pieces.  Rinse your leek and parsley and set aside.  Spray your cast iron skillet with cooking spray and place in the stove top to preheat at medium heat.  While your skillet is preheating, combine your egg-whites and egg in a bowl.  Add your lemon zest to the egg mixture and whisk until well combined, set egg mixture aside.  Add your leek to the preheated skillet and saute until the leeks have softened.  Add in your parsley and spinach to your skillet and continue to saute until the greens get wilted.  Add salt and pepper to taste.

Lower your stove top temperature to medium low heat.  Add in your egg mixture evenly to the skillet.  Let the edges of your frittata set all around the skillet.  Using your spatula, lift the sides of the frittata, you are looking for a golden brown color.  This process should take about 5 minutes.  

After the sides of your frittata are set, turn off your stove burner and add/spread in your goat cheese on top .  Place your frittata in the preheated broil oven for 5 minutes.  After 5 minutes carefully remove your cast iron skillet from the oven and let it cool for about 5 minutes.  Transfer your frittata to a plate and enjoy. 

I normally avoid dairy products.  I started introducing goat milk products into my diet about 2 weeks ago.  So far I feel great with them; no acne breakouts and no abdominal discomfort. ;o)

I love pairing my frittatas with a couple of slices of brown rice bread.  
Delicious!

I hope you give this one a try!

Monday, September 8, 2014

Haul & First Impression: The Asian Pacific Market in #ColoradoSprings

Happy Monday!  My day started out with a delicious batch of my Pumpkin Pancakes along side an egg, sauerkraut over turkey and a juicy grilled nectarine.  Fall is definitely in the air and it happens to be one of my favorite seasons.  Hubby and I were discussing last night how for the first time in 4 years (since moving out of Alaska) we are both really looking forward to the Fall and Winter season.  

Thursday, September 4, 2014

Caper Cilantro Mashed Cauliflower

We all love mashed potatoes and frankly there is nothing wrong with that.  However, if you are watching what you eat or simply prefer a less starchy "low carb" side to your BBQ dinner, I highly recommend you try out my Mashed Cauliflower recipe!

Here's what you'll need:

Wednesday, August 27, 2014

Eggplant Parmesan

I have shared how I am a creature of habit and tend to stick to the same foods all the time.  I have been loving all the fresh produce I have been finding at my local farmers market.   The deals on eggplants have been too good to pass up at both; farmers markets and grocery stores.

I have been having this for lunch almost on a daily basis this week.  I either have it topped, or along side chicken and other veggies.  I shared a photo of my lunch on Instagram and got a few questions on how I cook my eggplant.  I thought I would share my super simple baked Eggplant Parmesan recipe.

Monday, August 25, 2014

A Saturday with CoachPain Dewayne...

Hi everyone!  I hope you had a great weekend.  Are you enjoying the last bit of summer we have left?  I am definitely taking advantage of it.  We are celebrating Christian's 13th birthday this week, lots to do in preparation for his birthday bash.  I can not believe I am soon to be the mother of a teenager, time flies when you are having fun.  

 We are all looking forward to celebrating his day!

Anywhosers...  I had a fabulous weekend!  Last Saturday I had the pleasure of meeting the amazing CoachPain Dewayne.
  I attended an event hosted by Pam Rushing (personal trainer and owner at PCR Fitness) in Peyton Colorado.  The event was to benefit our local Food Bank, canned food donations were encouraged in addition to the event's fee. 

It was a three hour event that was scheduled to begin at 6:00 am.  I had a previous commitment later that day, unfortunately for me, I was only able to stay 2 of the 3 hours.

The only equipment  required from each participant to bring was a sand bag, water, snacks, sunscreen and a good attitude.  The event was held in the same location as the Spartan Race obstacle training I attended last Spring.
(on the left is my homemade sand bag wrapped in packing tape, lol)

Friday, August 22, 2014

Banana Chia Protein Pudding

Happy Friday!  I hope you are having a great week.  My week has been full of fun workouts and healthy meals.   I have to say that my favorite meal of the day this week has been breakfast.  I love how you can start your day with something sweet or something savory; the world is your pickle.  

I am a creature of habit, when I find something that I love I tend to stick with it.  To be honest I typically have the same thing for breakfast, and it usually consist of eggs, fruit, veggies and/or a complex carbohydrate.  
If you follow me on Instagram (@ahealthier_fitterme) these may look familiar to you...

Thursday, August 7, 2014

Paleo Banana Muffins

Hi guys!  I hope you are having a good week.  We got back from our MN family vacation last week and as soon as we got off the plane it was work, work, work.  School started for my son Christian last Friday, needless to say: my week consisted of "back to school" clothes and supply shopping.  

 I was also utilizing any free time to further prepare for my Personal Training Certification.  If you follow me on any of my social media accounts, you are probably aware that I took the exam last Thursday and that I passed!  
So exciting!  I am now a NASM Certified Personal Trainer.  

Since posting the photo of my exam results I have received a ton of questions from people who are currently studying for the exam.  I will have a post coming up soon with my tips, tools and recommendations, basically what I did to prepare for the exam.

OK, on to the recipe...
 I have made it my mission to make breakfast and basically all of our meals as quick and as simple of possible. I love baking treats that are nutritious, delicious and full of healthy fats.

I wanted to share a Banana Muffin recipe that has seriously been a lifesaver in the last couple of weeks.  I have been serving these for breakfast along side eggs but, these are also great for an after school snack or even as dessert.

Did I mention these are also Paleo?  
I hope you guys enjoy!

Banana Muffins