Roasted Rosemary Potato and Spinach Frittata

I had another crazy productive day…so much so that I almost didn’t get a chance to sit down and share the amazing breakfast that I made to fuel me through this busy day.




I had leftover Roasted Rosemary Potatoes from last night’s dinner and decided to use them to make a frittata this morning.  I layered my potatoes with eggs and egg whites, wilted spinach, and my favorite breakfast seasoning, Vulcan Fire Salt.




Then baked it in the oven until the edges were starting to brown and the center set.  The only bad thing was that I forgot to add in some herbed shrimp that I had in the fridge.  That would have been the perfect finishing touch.


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This frittata makes enough for breakfast leftovers later in the week.  Woo hoo!




I smothered my egg with salsa and enjoyed it with a delicious cup of chia tea.  Mmmm!




Then it was off to the tailor, the gym, the hairdresser, the eye doctor with a few other stops along the way.

This breakfast takes a little extra time and planning, but is totally worth it! 



Roasted Rosemary Potato

and Spinach Frittata



About 2 potatoes, turned into Roasted Rosemary Potatoes

Olive oil


2 eggs +6 egg whites

Vulcan Fire Salt



Preheat oven to 350 degrees.

Spray baking pan with cooking spray.  Layer with potatoes.

Meanwhile, place olive oil in small frying pan.  Add spinach and stir until wilted, about 5 minutes.  Layer spinach and eggs over potatoes and sprinkle with salt (and any other seasonings you desire).

Bake for 40 minutes until the center is set.

Store leftovers in an airtight container in the fridge.

Greek Turkey Meatballs

OMG, the work week is almost over and I am thrilled with my schedule.  Wednesday nights used to be a mess of rushing home, making dinner, eating dinner, making breakfast, getting ready for bed, picking out clothes for Thursday, packing Thursday’s workout bag, writing blogs, reading blogs, checking email, crashing into bed, reading, sleeping…


Instead, last night I came home and the BOY had dinner (grilled salmon and broccoli) ready.  I cleaned up a few things, got into my comfies, and sat on the couch to watch the Hawk’s game.  Any other cleaning and meal prep could be done today!  I almost didn’t know what to do with all of my time, but I liked it! 




I was not able to stay awake for the entire Hawk’s game, but the BOY reported their win when he came up to bed.  Despite the big storms rolling through last night, Thursday appears sunny.  My first thought this morning (after tea of course) was to get started with dinner.  I found a fun looking recipe that would allow me to use my mint plant for the first time.  I have been working so hard at keeping him alive that I forgot I should be using the mint.




I began with the non-meat related ingredients and got stuck when upon cleaning out my spice cabinet (yikes…there were things that expired 2 years ago and at least 3 cumins) discovered that we have no oregano.  Since I was planning on running out this morning anyways, I stopped dinner (putting the bowl in the fridge for later) and got started on breakfast.




Another eggie concoction consisting of a Dr. Praeger’s Veggie Burger with 1 egg + 2 egg whites and a splash of seasoned salt.




After breakfast, it was off to the pool for one last swim after a stop at Target for a few things, including oregano.  I am a tad worried about Sunday’s swim portion of the triathlon.  Should one really swim for the first time in a brand new wetsuit in a race?  I have used wetsuits before, so it will have to be okay and thankfully it is only a 1/3 mile swim.  I can float my way through that, right? 




This morning, I had the most amazing swim epiphany.  In the past, I have prepared minimally for the swim section of the triathlon (seriously only swimming twice before last year’s tri) and it is typically in a pool.  This year, I have been swimming almost every week since March so I should be much more prepared.  Expect this morning I realized that I am not as prepared as I thought when I attempted to swim a few laps in a row without stopping.  See…I can’t do the flip turns because my goggles fill up with water and then my contacts hate me, so I typically touch the wall, grab a few quick breaths of air and then continue on my way.  I didn’t fully understand how limiting that was (I mean it’s not like I was hanging out for a full minute after each lap) until this morning when I pushed on without the extra air.  I kept my same slow steady pace, but my heart was racing, and I when I got to the next walk, I lunged at it gasping for air.  Ahhh…It all makes sense….why when I am in the water for the triathlons without walls to grab ahold of, I struggle with my breathing, end up getting nervous, and pop my head above the water anxious and sucking in air.  Maybe it’s the runner in me that is used to breathing in/out nonstop throughout a workout that makes swimming even tougher, but it was clear to me today, 2 days before my triathlon, that I do not train properly in swimming.




With that being said, I swam my 15 minutes, eventually building up how many laps I could do without rest, before lazying in the hot tub for a few minutes.  At this point, there’s not much I can do before Saturday and I’m hoping my wet suit will help.  Plus, I know how to breast stroke when I need the air.  But as I am considering another late season tri, I will definitely have to make some changes to my training.  Suddenly, ladder drills are making a whole lot more sense.




I returned home starving, so I threw together a Cucumber Mango Green Smoothie before hopping into the shower.  I had plenty of time to finish putting together the meatballs for tonight’s dinner before work.  My thought is that the BOY can make a Greek meatball pita and I will use my leftover lettuce from the Teriyaki Chicken Wraps.  But, I’m guessing these meatballs would be great over pasta or spaghetti squash as well.  I rolled the meat into balls and left them in a baking dish where the BOY could find them when he got back home after school/work.




I’m not sure how he is feeling about it, but I am loving this tag team dinner prep!






I ended up staying later than expected at work, but the BOY was all set at home sticking the meatballs in the oven for 25 minutes.




And dinner was served!  These meatballs are seasoned perfectly, very flavorful, and super tasty!  I highly recommend them for your next week night meal! 




The BOY and I are enjoying a quiet night in with Downton Abbey before our busy weekend!  It’s been a fantastic first week of summer scheduling including some delicious dinners.  Enjoy!!!




Greek Turkey Meatballs

From The Eat Clean Diet



    1 lb. lean ground turkey

    1 cup low-fat feta cheese

    1/2 cup finely chopped parsley

    2 Tbsp. chopped fresh mint

    2 Tbsp. chopped fresh oregano

    2 tsp. fresh lemon juice

    2 tsp. lemon pepper seasoning

    3 garlic cloves, minced

    1 (12 ounce) jar roasted red peppers, drained and patted dry and chopped (I used an 8 ounce jar which was sufficient)



    Preheat oven to 350 degrees.

    Mix lean ground turkey, feta cheese, parsley, mint, oregano, lemon juice, lemon pepper, garlic and roasted red peppers together in a large bowl, blending in cheese until no chunks remain.

    Using a 1/8 cup to measure, roll into 16 meatballs and transfer to a baking sheet. Bake until browned and cooked through, about 25 minutes.

    Serve with Greek yogurt cucumber sauce!

    New Schedule, New Meal Plan?!

    The last month or so has been a mix of long work days, weekend travel, and non existent meal plans.

    As I sit at the start of this new work schedule, the opportunity to return to cooking dinners and meal planning excites me.  Yet, where do I begin? I spent the weekend camping in Wisconsin, and the BOY and I decided NOT to go grocery shopping Sunday night.  There might be time to go Monday evening, but the BOY is working Mondays now too.  That leaves Tuesday morning (since I’m just working Tuesday afternoon).  Is there enough time to get in a workout, do a load of laundry, go to the store, and make something for dinner?  Well, I don’t know, but I was willing to find out.


    Pre Shopping List Questions

    What days can I cook dinner?  How much time do I have?  Are we eating too much chicken?  Do I need to set an alarm?  Not as shopping related, but tell me…when was the last time your work day started at 2?  Did you set an alarm?




    What Really Ended Up Happening…

    I worked all day Monday, but forgot my shopping list at home.  Instead of going home to get it, the BOY took me out for dinner at our favorite sandwich place.  We were both so surprised to have me home by 7pm that it was such a treat to eat dinner together as the sun was setting.


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    Turns out Tuesday morning, I did not need an alarm.  The BOY and I have opposite schedules which is good in that it gives me two mornings alone in a quiet house, but bad when his alarm goes off and he starts opening and closing drawers looking for clothes.  I started my day at 7:30am and since no grocery store run had been done, I was inspired by our camping trip to make ‘kitchen sink’ style eggs.




    I found spinach, an apple, and feta and mixed those in with the last of the eggs (note…add eggs to grocery list).  After breakfast, I went out for a bike ride.  My triathlon is THIS WEEKEND!  Although my training has gone well thus far, I’ve been slacking a bit here at the end.  During this taper week, I really wanted to get in one last bike ride on my road bike (today) and one last swim (Thursday).  Today’s ride was a HOT 11 miles.  The majority of my training has been in unseasonably cold weather, so I have NO idea what to expect for this weekend.




    Before going to the store, I flipped through some cookbooks and searched some blogs for some healthy dinner options.  I realized that being gone from ~1-6pm on the same days as the BOY meant that I could put the crockpot in charge of dinner.  I have a few crockpot specific cookbooks, and when I found these lettuce wraps, I was sold.  I had most of the ingredients in the house, and knew that I could use lettuce and pick up some pita for the BOY. I stirred up the marinade, drenched the chicken, and hit start hoping that this simple recipe would be good enough to be a favorite.  Then I was out of the door.




    I chatted with the BOY briefly after his morning class to fill him in on the dinner situation, and when I walked in the door after work, I found dinner ready!




    I set up my lettuce cups and filled them with chicken.






    Then topped my lettuce wraps with creamy avocado, which paired perfectly with the soy ginger flavor of the chicken!






    The BOY and I ate dinner seated at the table, a special treat (again), and celebrated his successful last semester of law school.  He got his best grades EVER!




    As I prepped this meal, I was hoping it would become a household favorite (mostly because of how easy it was), and was pleasantly surprised to discover how unique and tasty this dinner turned out.  I definitely recommend adding some avocado and packed up my leftovers for lunch with avocado, of course.


    Lessons Learned (week one of my new schedule)…

    It is awesome to grocery shop on Tuesday mornings.  The crockpot is perfect for healthy summer meals.  You can never eat too much chicken.  And I LOVE my new schedule!



    Meal Planning


    Tuesday: Quick Sesame Teriyaki Lettuce (pita for the BOY) Wraps


    Wednesday: Salmon (for me) and Steak (for him) on the grill (courtesy of the BOY)


    Thursday: Greek Turkey Meatballs


    Lunch will be leftovers!



    Quick Sesame Teriyaki Lettuce Wraps

    From The 150 Healthiest Slow Cooker Recipes on Earth

    Serves 6



    3/4 cup high quality, low-sugar prepared teriyaki sauce

    1/4 cup water

    1 teaspoon ground ginger

    6 boneless, skinless chicken thighs (I used chicken breasts)

    1 package slaw mix (broccoli, carrots and cabbage)

    2 tablespoons toasted sesame seeds (optional)

    1 small head red-leaf or Bibb lettuce




    In a small bowl, whisk together the teriyaki sauce, water and ginger.  Lay the chicken thighs (or breasts) in the bottom of the slow cooker and pour the sauce evenly over the top.  Cover and cook on high for 2 to 3 hours, or on low for 3 to 4 hours, until the chicken is cooked through and very tender. Shred the chicken with two forks and add the slaw mix.  Stir and combine, cover and cook for 10 minutes.  Stir in the sesame seeds and serve over individual lettuce leaves. 


    Note: I forgot to buy sesame seeds, so just didn’t use them.  The dinner turned out fantastic, so don’t sweat it if you don’t have the seeds hiding in your pantry!


    *And…buy avocado!!!

    A bike and a Swim {Minus the Swim}

    After falling asleep to intense thunderstorms and lightening last night, I was amazed to wake up with the sun shining through our bedroom window.  This morning’s workout plan was a 30 minute bike ride and a 15 minute swim at the Park Center.  However, with the sun beaming, I decided last minute to ride my bike to the gym and then swim and ride home.  I was so eager to try these Apple Eggie Cups (my new name for breakfast) that I devoured the first one without even thinking about a picture.




    I peeled the second one from the paper (they got a bit stuck) and then drizzled it with almond butter.




    I quickly rearranged my clothes for the morning and with a huge smile on my face, went outside to prep my bike.




    It was a gorgeous 60 degrees and as I pedaled along towards the gym, I imagined that this was my commute thinking about how happy that would make me.  Not of course if I was commuting my current 30 miles on the highway, but if I could find a job where riding my bike each morning was possible.


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    The Park Center is an easy 1.5 mile bike ride through two neighborhoods.  With about 1/2 mile to go, I noticed a funny noise coming from my bike.  When I pulled into the Park Center, I started examining my back tire.  I could hear what sounded like air, but couldn’t figure out where it was coming from.




    Finally, my eyes settled on a HUGE nail sticking out of my tire.  In my last 4 years of riding, I have never had a nail in the tire and I wasn’t exactly sure what to do.  Part of me (ok, most of me) wanted to head inside and go for a swim. I mean, I just rode my bike in a bathing suit, that should count for something.  But a small part of me knew that with air leaking, I would return after my swim to a completely flat tire.  And with the BOY snoozing away at home, my rescue options were slim.




    Instead, I got back on my bike heading for home.  I made it 1 mile before the tire actually got flat at which point, I got off and started to walk my bike.  With about 2 blocks to go, my tire got so flimsy it was falling off the bike.  For fear of putting pressure on the rim and ruining the actual wheel, I decided to carry my bike the last 2 blocks home.




    That has to count for an arm workout…right?




    My back tire is in pretty bad shape, so I flipped my bike up side down in the garage and headed inside for a shower and a green smoothie. The BOY was already planning to do me a huge favor by taking my road bike to the shop today, so when he woke up, I asked him to strap this one onto the car too.  I know that I won’t last long with both bikes out of commission, and I need my hybrid from Bike the Drive this weekend.  Although I missed my swim, it might be for the best as I have had a bit of a cough all weekend.  Plus, I got to enjoy some quiet down time this morning for a smoothie and blogging before going into work.



    Have you ever had a nail in your tire?

    Car or Bike?



    This whole incident reminded me of our flat tire in Florida last year!

    Weekend Over

    Our weekend (stay)cation is over and it was back to the real world, complete with laundry and car maintenance appointments.  But first, I got in one last weekend workout.  I was debating between the bike or a run this morning, and my 10 mile race only 5 days away convinced me that another run in my new shoes was the way to go.  I headed out in the heat for a 6 mile run.  The last two days left my legs exhausted, so my miles were slow averaging around 9 minutes.  I arrived back home and beelined straight to the coconut water.  I was happy with my shoes throughout and I’m figuring if they are ready for 6 miles, then why not give 10 a try on Saturday?!


    Lunch was BBQ leftovers before the BOY and I drove out west to drop off his car for scheduled maintenance.  Nearby the car dealership is a small outlet mall with a GAP, Banana, Reebok, and Ann Taylor.  The BOY and I walked around discovering bright spring clothing.  I picked up a few $6 tops for work and an adorable black and white striped tank.  Our next step was Good Will and then Jiffy Lube for an oil change for my car.  After 5 hours out and about, I returned the BOY to the car dealership, swung by the grocery, and finally made my way back home exhausted.


    The BOY made us another tasty dinner on the grill while I dove into laundry and a few other chores.  We have more than enough food for leftovers this week, but I have been wanting to make these Apple Streusel Egg Muffins for weeks!  Finally, I had an evening to do it, BUT after I started, I realized I only had 4 eggs left (the full recipe calls for 9).




    Go figure!  I proceeded on cutting the entire recipe in half.  Since I already started the apples, I pulled half out to save for another time.  Apples + Cinnamon = A Happy Combination!




    I stirred all of the ingredients together and baked them in muffin liners for 30 minutes.




    My house smelled like my favorite breakfast place that is known for their apple pancakes.




    My muffins turned out a little darker than expected, most likely because I added some extra cinnamon.




    It’s another busy week ahead, so my plan is to have these protein packed muffins for breakfast on the go throughout the week.




    The good news is that we had an awesome weekend.  The bad news…I didn’t get to my closet cleaned (and now I have more clothes!).  More good news…I love this breakfast!




    Ok friends…It’s back to the work week!




    Apple Streusel Egg Muffins

    From Fast



    3 large apples, chopped into 1/2 inch pieces (approx. 2 cups)

    3 Tbsp. warm water

    2 tsp. cinnamon, divided

    9 eggs

    1 1/2 Tbsp. coconut oil, melted

    3 Tbsp. coconut milk (or almond milk)

    1 1/2 Tbsp. coconut flour (tough to find but I finally located it in the WF bulk bins)

    1/4 tsp. baking soda



    Preheat oven to 350F.
    In a medium skillet, sauté the apples, water, and 1 1/2 teaspoon of the cinnamon until the apples are the consistency of chunky applesauce or apple pie filling (this took me ~30 minutes). Allow the mixture to cool before combining with the egg mixture.
    In a medium-sized mixing bowl, whisk the eggs, butter, coconut milk, coconut flour, 1/2 teaspoon of cinnamon, baking soda, and salt until well combined. Add the cooled apples, reserving 1/4 cup for a garnish.
    Spoon egg and apple mixture into parchment cup lined muffin tins—1/4 cup each. Gently spoon about one teaspoon of the remaining apple mixture onto the top of each muffin.
    Bake for 40 minutes*.


    *Note-my half batch was ready in 30 minutes and probably could have been taken out closer to 25 minutes.

    On Today’s Menu…Mexican Meatloaf

    I am happy to say that I was able to catch up on sleep this week and make a few more deposits into the sleep bank this weekend. I am feeling way less run down.  I felt strong throughout the entire 90 minute Hot Yoga class yesterday and am almost looking forward to seeing what CrossFit has in store for me (although I know it involves box jumps which are intimidating).




    I turned leftovers from last night’s dinner into this morning’s breakfast.




    I had left over sweet potato and balsamic asparagus.  I roughly chopped them up and mixed them  into 1 egg + 2 egg whites with seasoned salt.




    I think that a goat cheese or feta would have complimented this combination perfectly but we didn’t have any in the house.  Can you guess what I am doing this afternoon?  If you guessed going to the grocery store that would be correct!




    The sweetness of the potatoes were delish mixed with the egg and sea salt.  In the summer time, I am always throwing leftover grilled veggies into my eggs, and I have to get better about doing this in the winter too!




    Speaking of winter, my Mom is reporting a big snow storm heading our way.  I’m not sure if she is doing this just so that I will sleep over tomorrow night (which is the game plan), but it looks like we could be blanketed in white over the next 24 hours.  Boo!  I certainly won’t have ay strength to help shovel after today’s CrossFit.




    We did a lot of leg work (including box jumps) followed by arm work.  In the end, I was proud of my effort, but I am learning that I can push myself a little bit more with the amount of weight I use.


    My post workout smoothie was one of my best, so I totally had to share it with you!




    Spinach, Orange, and Mango Smoothie

    1 cup almond milk

    2 huge handful of spinach

    2 little cuties, peeled and separated

    1 cup frozen mango

    Ice cubes


    Blend and Enjoy!



    On The Menu for this Week…


    Monday: Mexican Turkey Meatloaf (recipe below)


    Tuesday: Snow Day Sleepover


    Wednesday: Homemade Indian


    Thursday: Leftovers


    Lunch: Chicken Tortilla Soup (I used this recipe but made it in my crockpot)

    Snack: PB&J Energy Bars



    So I have to warn you in advance that our kitchen light is broken, so these pictures aren’t top notch.




    I made three turkey meatloaves…two with cheese for the BOY and one without for me!




    This dinner is ridiculously easy and a huge success!  It has fantastic flavor and will definitely be added into our week night rotation!  Between the Chicken Tortilla Soup and the leftover meatloaf, we have more than enough to keep us full if we wake up to the expected 9 inches of snow tomorrow!


    What’s on your menu this week?



    Mexican Turkey Meatloaf


    Makes 2-3 mini meatloaves


    1 1/2 pound lean ground turkey
    1 egg
    1/2 cup grated carrot (I got lazy and didn’t add this)
    1/2 cup shredded Mexican cheese blend
    3/4 cup chunky salsa (plus more for drizzling on top)
    1 pinch coarse salt
    1 pinch garlic salt
    1/2 tsp ground cumin



    Preheat oven to 400 degrees.

    Combine everything in a bowl. Mix with your hands. Divide mixture in half or thirds and form little loaves with your hands on a baking sheet sprayed with cooking spray.

    Coat with extra salsa and bake for 45 minutes.

    Two Ingredient Pancakes [Take II]

    I owe you a sincere apology this morning.  It seems that during my quiet Saturday night in eating Mediterranean with the BOY and watching Indiana Basketball while also updating some old blog posts (mostly just adding some tags and fixing some pictures), that I overloaded your inboxes and readers with old posts. 


    Yikes!  I am so sorry!  That is a lot of Jen for one morning!!!


    I seem to do well with baking, but fail pretty obviously at blogging.  I hope that you possibly, maybe enjoyed seeing some old posts that you hadn’t read before or learning something new.  For those of you who use WordPress, any tips on making changes or updates without overwhelming my readers???


    While you are easing into your Sunday catching up on emails, posts, and online shopping, I have no doubt that breakfast is on your mind.  I was reminded last night that I made only one attempt at Two Ingredient Pancakes, and was due for a second try.




    So this morning I mashed up a banana, stirred in an egg, and made three actual pancakes with successful flipping!


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    Since the BOY and I have absolutely NO plans for the day, I decided not to rush out the door for 10am yoga.




    Instead, I enjoyed a warm cup of tea with my breakfast and watched some TV with the BOY.




    There is always the 11:30am yoga class to attend!

    Happy Sunday!