Planning, pt. 2

Over the past few weeks, possibly because I have reached my goal, I have been a prepping, planning machine.  I am making time to shop, freezing leftovers, and still keeping variety in my meals.  This has led me to believe that perhaps 99% of healthy eating is mastering the ability to keep a well stocked kitchen and pantry.  Today’s example:


Impromptu Garden Frittata
1tsp olive oil
1/4 cup diced onion
1 cup fresh spinach
1/2 cup chopped tomatoes
2 eggs
1-2 tbsp unsweetened almond milk
1oz shredded cheese

Preheat oven to 425°
Sautee onions in olive oil, 5-7 minutes
Add spinach to pan, cover and reduce heat to low
Allow spinach to wilt down

Crack 2 eggs into a small bowl, and add almond milk
Season with salt and pepper

Spray medium sized skillet with no-stick cooking spray
Add spinach/onion mixture
Add tomatoes and spread evenly on bottom of skillet
Pour eggs over mixture, stir to cover bottom of skillet

Top with cheese
Bake 12-15 minutes until eggs are set

Frittatas are great because you can put ANY vegetable in that you have on hand.  I had a lot of stuff that I wanted to use up, so I threw this little recipe together.  I also ended up having whole wheat toast with an AMAZING curried lentil spread that I ordered from Fresh Picks, a great organic produce delivery company.  They have been keeping me really happy with food recently!

What foods do you keep on hand to stay successful?


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