How are your last few weeks of summer going? I hope you’re soaking up the rays whenever you can! If you read my blog you know that the month of July we were pretty much traveling the entire month. I decided that I would relax a bit, enjoy some indulgences, and just mainly workout outside for that month. I wanted to really take in and enjoy the experiences without my usual high expectations for workouts everyday. It worked out wonderfully on one hand – we hadn’t seen our family for a year and a half so the two and a half weeks that we were with them I really enjoyed every moment. On the other hand – I found myself anxious without my daily routine. My Mother is also an amazing cook. It doesn’t matter what she makes – it just tastes better! You know what I’m sayin? I think I lived one full day on her Banana Chocolate Chip Muffins! Don’t judge me, one day in a year and a half isn’t going to kill anybody! lol! Okay, maybe I’m still a bit sensitive about my over-indulgences. Long story short, I had a great time but it feels so good to be home and in my routine. I took the last two weeks to literally work and workout (using the Bikini Body Program). I feel back to my normal self and have lost my vacation pudge! It feels good, let me tell you!
So, I’ve also updated my office.
I figure I work here at least 12 hours a day I deserve a comfortable chair and an office that reflects myself. Check out these pics:
This is my office Buddha that sits under my Ginseng Tree.
I just love it.
I’m also obsessed with this new wine!
You must get it if you like a clean fruity wine! It’s Moscato by Barefoot.
Loving daily beach trips.
In the evenings after work we’ve been trying to go to the beach for at least an hour to decompress and take in the summer. It’s amazing what an hour a day can do for a person!
Gorgeous sunsets in Vancouver.
We’ve also been taking in some gorgeous sunsets since we’ve been back – taken from our patio. Check out this evening’s view!
So, since being home it’s been a challenge to get back into the swing of cooking every meal. I’m telling you when I say I’m spoiled when I go home to see my mother. It doesn’t even begin to describe it! It’s like I forgot how my real life is! lol! So, to make life easier I made this awesome, simple throw together Healthy Breakfast Frittata that is just as delicious the next day as it is fresh. I do recommend if you’re going to have it the next day to heat it in the oven on low heat instead of using a microwave or anything like that. This is something that you could make the night before or for a couple days to make your mornings run more smoothly. There’s no more excuses not to have a delicious healthy breakfast every morning!
Healthy Breakfast Frittata
Makes 4 Servings
- 2 Cups Eggwhites (I use eggwhites from a carton to make my life easier)
- 2 Whole Eggs (this is optional but I like the healthy fats, vitamins, etc)
- 1 Head of Broccoli Finely Chopped
- 1/2 a Small White Onion Finely Chopped
- 2 Cups Spinach (not packed)
- Garlic Salt (sprinkle)
- Cayenne Pepper (sprinkle)
- 1/4 Cup Grated Gouda Vegan Cheese (you’re free to use regular Gouda, Feta, or any light hard cheese)
- Preheat oven to 425 F.
- Place all ingredients in an 8×8 previously oiled baking dish sprinkling your garlic salt and cayenne pepper on top.
- Using a fork fold ingredients together.
- Place baking dish in the oven and bake for 20-25 minutes.
- Using a fork poke the middle of your frittata to make sure it is cooked the entire way through.
- Remove from oven and cut into squares.
Note: Feel free to double this recipe or add mushrooms, peppers, or ground turkey. Have fun with it!
DAMY Members: This is an awesome breakfast, meal 4 or supper. 1/4 of the 8×8 dish is your serving size.