sunny day

Mother’s Day Weekend

My parents came down to visit for the weekend. On Saturday they watched Logan for us while we went to a Celebration of Life for a family friend who passed away recently. It was a really nice service.

My parents had a blast taking care of Logan. He was excited to see them, too, and to show off his new biking skills. πŸ˜‰

Then on Sunday we had a mother’s day lunch at our house. Michael’s mom and stepdad came over and Michael’s brother Doug brought tulips for all the moms. It was very sweet. <3

Unfortunately, I ended up with a stomach bug Saturday so that kind of ruined my Mother’s Day. πŸ™ Michael and my mom did all the food prep and cooking. I didn’t want to risk infecting anyone. Michael made a frittata:

It was pretty good. If we make it again I’d put some cheese on top. πŸ™‚ This is the recipe:

One Pan BLT Skillet Frittata

Yield: 4

Calories per serving: 146

Carbs per serving: 3

Protein per serving: 9

Ingredients

  • 5 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 4 slices Wright Brand Bacon, chopped (I used their Applewood Smoked Bacon)
  • 1 tablespoon olive oil
  • 2 cloves garlic, diced
  • 1 (15 ounce) can diced tomatoes, drained
  • 2 cups baby spinach
  • Fresh basil, chopped, as garnish

Instructions

  1. Preheat oven to 425 degrees F.
  2. Whisk together your eggs, milk, basil, oregano, and salt and pepper to taste. Set aside.
  3. Cook your chopped bacon until crispy. Here is a great link with some tips!
  4. Add olive oil, garlic and spinach to the skillet and cook until the spinach is wilted, about 3 minutes. Add in the tomatoes and stir to combine.
  5. Pour the egg mixture over the spinach and then stir in the bacon. Stir the entire skillet once or until well combined. Let sit (without stirring) for about 2 minutes, just until the edges are set.
  6. Place the entire skillet in the oven and cook for 15 minutes, or until the eggs are set and slightly golden.
  7. Top with some freshly chopped basil if desired.
  8. Slice and serve. Enjoy!

Notes

From: https://www.thecookierookie.com/one-pan-blt-skillet-frittata/

http://www.110pounds.com/?p=54710

On the side we had fruit salad and a Trader Joe’s kale and broccoli salad mix. I felt really bad that the lunch didn’t go quite as I planned because I got sick. Such a bummer! But the food turned out really well and we all sat outside on the deck in the gorgeous summery weather.

Dessert was the Trader Joe’s Key Lime Pie. I’ve never bought it before–SO GOOD! It was smaller than I was expecting but it turned out to be the perfect size for the lunch.

We opened Mother’s Day cards and gifts. Logan made me a card and this present at daycare:

How cute is that? πŸ˜€

Despite being sick for most of the weekend, it was nice seeing family and spending time together. I’m really looking forward to more meal outside on our deck. Happy Mother’s day!

Sunny Sunny Spring

It’s GORGEOUS in Portland!Β For the last week or so it’s been sunny and warm and yesterday it was 80 degrees. Thank goddess! I am so over icky gray rain.

Over the weekend we worked in the garden a bunch. It was nice just being out in the sunshine. Every day after work we’ve eaten dinner on the deck. Logan immediately wants to go outside and play when we get home from daycare. It’s just so nice! I want to soak it up. The downside? My allergies are TERRIBLE!

Wednesday I went for a nice run in the sun during my lunch break. I’ve been running the waterfront loop downtown about once or twice a week depending on the weather. Pre-run I had my apple and string cheese for a snack, slathered on the sunscreen and headed outside.

It was perfect outside and not crowded yet!

This time I went across the Steel Bridge first then ran down to the Hawthorne Bridge. I like to switch it up periodically so it doesn’t get boring. I’m thinking that if I get a little faster I might be able to extend it to the new pedestrian bridge and make my run a little longer but I’m not there yet.

The waterfront wasn’t busy when I went out, which was nice. Unfortunately, I had to take a lot of walking breaks. I have no idea why. My legs just felt like lead. The first mile was great. I felt good, had energy, but then I started to slow down.

After my run I walked the last block to cool off then went to the gym in my building to stretch and foam roll.

Lunch was shredded Thai chicken I made in the pressure cooker with kimchi. My afternoon snack was plain Greek yogurt, fresh strawberries, walnuts and some low sugar granola. I’ve been REALLY really hungry lately and the normal stuff hasn’t been satisfying my hunger, so I added the walnuts and granola in hopes that it would tide me over better.

Dinner was Trader Joe’s carrot “noodles” with spaghetti sauce, meatballs, fresh parmesan and garlic bread. I like the carrot noodles better than the zucchini noodles. I felt like the zucchini ones cooked down to nothing. But the carrots kind of hold their shape and are a little al dente. They feel more like you’re eating pasta.

Very delicious, satisfying and filling dinner. We watched an episode of Anthony Bourdain (Southern Italy) and then crashed in bed early. On days I run the waterfront I am CRUSHED by bedtime! I was hoping to get in an epsom salt bath but I had no time. Oh well. Next week!

QUESTION: What is your favorite way (besides salads) to get more veggies into your meals?