“I’m going to start eating better.”
Yep, I say that a lot. And it lasts for all of about two weeks before I crash and burn and return to my unhealthy fast food habits. Seriously, though, this time I’m really trying to eat better. I have a couple reasons…but first I’m linking up with the Foodie Friday ladies (Farrah, Esther, Jess & Annmarie) for their make ahead theme this week, which fits because I made this frittata ahead of time and plan on eating it!
1. Marathon training will require more meal planning. It’s a well known fact among veteran marathon trainees that marathon training burns a TON more calories than any other type of training. Between the challenge racing and marathon training the first 10 months of next year, I’m going to need to keep my calories up and make sure I’m eating right to avoid being tired while I’m training.
2. I really should start eating healthier. Everyone ‘should’ eat healthier, but time and time again I ‘try’ and fail because I don’t put enough effort into it. However, this year (2017) I’m going to do my absolute best to remain on a healthier eating schedule. My body needs more nutrients.
3. I downloaded the ‘Whole 30’ plan…and I *may* not stick to it 100% (because, let’s face it, I like tacos) but I’m really going to make more of an effort to plan my meals ahead of time. Before I thought meal planning was the kind that you cooked your entire week’s worth of meals on a Sunday and then had to take the same thing for lunch every single day of the week. Blech! After reading some blogs, among them, Pretty Little Grub’s most recent post, I learned that essentially you don’t have to give up your relaxing Sunday’s to cook for the entire week. It is possible to make several meals during the week and work around your work and workout schedule. For example, next week I know I close Monday, so I can cook myself breakfast, throw dinner in the crockpot, and have leftovers for lunch on Tuesday.
4. Eating out = spending money. I have the WORST habit of spending tons of money eating out. I also have a really bad habit of rushing in the morning and ‘forgetting’ my lunch (I may or may not do this on purpose sometimes so I have an excuse to eat out). The other issue is that there is really nothing down by my work that qualifies as healthy fast food that isn’t super expensive. I need to keep that spending in check so I’m not wasting money eating out when I don’t need to.
5. Popcorn and cereal aren’t balanced meals. Typically if I’m alone for dinner I end up eating cheese and crackers, popcorn or cereal or some other variation of a “Home Alone” style meal. I know I need to eat better and that my body needs more nutrients, especially when I’m doing heavy workouts, in order for my muscles to recover properly. So as much as I hate cooking, I guess I really need to suck it up and just do it!
Here’s the recipe I made this morning for my Veggie & Cheese Frittata that I plan to also eat for breakfast tomorrow and Saturday- so we will see if I can actually stick to that. Baby steps, right?
- 6 eggs
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 c. broccoli florets
- 1 c. shredded cheddar cheese
- 1/2 c. chopped onion
- Preheat the oven to 375 degrees
- Chop the onion and broccoli florets into small pieces, either by hand or using a food chopper (I use my Pampered Chef Manual Food Processor- it's kind of the best thing ever)
- Mix the eggs, salt, pepper, broccoli, onions and cheddar cheese in a large mixing bowl
- Grease the muffin cups with some extra virgin olive oil
- Pour the egg and veggie mixture into each muffin cup, careful not to overflow
- Cook for 20-25 minutes or until a knife inserted in the middle of the frittata cup comes out clean
- Refrigerate leftovers and heat up the next day in a toaster oven or microwave (toaster oven is better but microwave can be used in a pinch).
These turned out really good. Basically frittata can be made with anything you have on hand- if you have ham or bacon that can be added as well or a different combination of veggies. Cheese is optional- I love cheese so I add it to everything.
Do you meal prep with ease or do you struggle? If you’re someone who struggles how do you do it so that its easier for you?