Guys I have been having the most intense sugar cravings all week. I really think it’s because I kinda OD’d on the sweet stuff this weekend. Don’t get me wrong. It was so delicious and worth every bite but now my body wants it. Goes to show ya that sugar really is addicting and while good for the soul, not so good for the body. Even the “healthy sugar” has been getting me over the past few days: dried fruit, coconut butter, granola… oh my. I demolished a bag of the most addicting granola – sorry Mom, I’ll buy you more. A 10pm insulin spike is far from ideal so I have been trying to combat this by focusing on giving my body what it needs in order to feel satisfied, nourished and recover.
Eggs, veggies, meat, chicken, healthy fats, vitamins and minerals – those are some of the good stuff.
I actually felt quite good after Sunday’s race – I was sore Monday but had a date with my foam roller to relieve some of the stiffness. I’ve taken a few days off but back at CrossFit this morning because Les is getting a ride to work. Since Les is back and working for the summer, we are carpool-ing to work. And she explicitly stated that she will NOT be getting up at 5am so I could go to CrossFit. Fair. I’m such a morning workout person so I am figuring out how to best plan my workouts now.
Anyways, back to food. The other day, I went grocery shopping with my friend Steph to help her navigate the aisles. We got the goods and then prepped chicken bites, salmon sweet potato cakes and spaghetti squash for her and her family. It was so much fun and inspiring to see someone close to me want to make some changes. I also cooked a lovely dinner with my friend J – we made meat sauce and zucchini noodles… yummy and so great to catch up.
My friends often ask me how I cook and eat so “healthy.” I tell them two things: prepare and keep it simple. Like this frittata: get your groceries, chop your veggies, crack your eggs, throw it all in a bowl with seasoning, bake, slice, refrigerate, eat. Simple as that. A frittata is a great make-ahead meal to have for the week. Perfect post-workout with a baked sweet potato or as a main meal with some bacon, sausage, avocado. It would also be a great addition to your Mother’s Day brunch table… just saying :)
Oh before I go: I posted on Facebook about doing a vlog (video blog) answering your questions. So ask away! Hopefully I’ll have the post up on Monday.
Asparagus, Pepper & Kale Frittata
Ingredients (Makes one 9-inch frittata)
- 6 eggs (free range)
- 8 asparagus spears
- 1 pepper (I used a red one)
- 1 cup kale, washed and torn into small pieces
- 1 tsp. Italian seasoning
- 1/2 tsp. salt
- 1/4 tsp. pepper
- coconut oil – to grease pan and to sautee vegetables
1. Preheat oven to 350 degrees F and grease a 9-inch circular glass dish with coconut oil. Set aside.
2. Chop asparagus spears into small pieces and pepper into pieces and set aside.
3. In a medium bowl, whisk eggs, Italian seasoning, salt, pepper and set aside.
4. In a medium pan, heat coconut oil (about a tbsp. but add more if needed) and add asparagus pieces.
5. Sautee asparagus for 7 minutes and then add the peppers. Continue sautee-ing veggies until almost soft (about 3 more minutes) and then add the kale. Sautee until kale is wilted (about 1 minute).
6. Add vegetables to the egg mixture and whisk to combine.
7. Pour mixture into the greased baking dish.
8. Bake for 30 minutes.
Questions of the day…
Do you have any questions you want answered for the vlog?
What do you do when your workout plans don’t go according to plan?
What should I get my mom for Mother’s Day?
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