Oh my gosh it’s so hot out.
It’s been 81F or higher since Sunday and looks like today will be about the same. Living in a town that sees 8 months of snow makes 81 degrees feel like we’re living in the sun.
Thankfully our neighbors have air conditioning, and I have plenty of treats to bribe them with.
1 Berry Pastry Jam Roll in exchange for 30 minutes in a cold house?
Beats paying $15 to sit in an air conditioned movie theater. Plus, it gives me an escape plan for when I decide to turn on the oven!
When it gets this hot my day is comprised of 3 main foods: smoothies, popsicles, and eggs. I don’t know how eggs play into the whole heat thing… but it just works.
I completed my 14km long run on Sunday [only 5 weeks until the race… omg] and came home with a raging belly.
Instead of having my usual bowl of oats, I opted for a empty the fridge frittata aka everything awesome frittata.
Olives, and mushrooms, nutritional yeast, tomatoes, fresh herbs… every last leftover in my fridge went into making this delicious breakfast.
- 3 tablespoon extra-virgin coconut oil
- 6 free large eggs
- ¼ cup unsweetened non-dairy milk
- ½ cup shredded zucchini
- ¼ cup sun-dried tomatoes
- ¼ cup fresh parsley, chopped
- 6 olives, pitted and diced
- 2 fresh basil leaves, chopped
- ½ teaspoon gray sea salt
- ½ teaspoon oregano leaves
- 6 cremini mushrooms, sliced
- 2 tablespoon nutritional yeast
- Preheat coconut oil on medium heat in a medium sized oven safe pan, I used cast iron.
- Meanwhile, place eggs and milk in a bowl and whip with a fork for 1 minute. Add remaining ingredients except the mushrooms and nutritional yeast. Stir to combine.
- Pour the mixture into the prepared pan and top with sliced mushrooms. Allow the frittata to cook for 10 minutes.
- Remove the frittata from the oven, sprinkle with nutritional yeast and set the broiler of your oven to low.
- Slide the frittata under the broiler. The oven rack should be around 6" away from the element and watch carefully until the top is golden about 5 minutes.
- Remove from oven and serve!
View Nutritional Information (once on page scroll down)
I had mine with 3 strips of bacon and a goat yogurt strawberry parfait!
Yep, you read that right. I’m trying out dairy again! I had been incessantly craving dairy for over 3 weeks. I was going to our fridge looking for milk. Every time I drove past Dairy Queen I had to fight the urge to stop for an ice cream. I even caught myself day dreaming of a huge block of melted cheese!
Instead of ignoring these queues my body was so obviously sending me, or going off the deep end and burying myself in a DQ blizzard, I decided to pick up some plain, sugar-free goat yogurt and give dairy another run for it’s money.
Why goat’s yogurt? When compared to cow’s milk, it’s easier for your body to digest because of it’s:
- short and medium chain triglycerides.
- smaller globules. The smaller globules allow our enzymes to break them down quicker.
- smaller, softer curds and;
- totally random point… it’s higher in calcium!
So far I’ve had no stomach aches, headaches, or rashes.
I knew I was doing my body right with the first spoonful. Who knows, maybe I wont like yogurt tomorrow, but I’m loving it right now!
Goat’s Yogurt Strawberry Parfait
Gluten free, Sugar free, Corn free
- 3/4 cup plain, sugar-free goat’s yogurt
- 3 strawberries, sliced
- 1 tablespoon chia seeds
- 1/8 teaspoon white powdered stevia
Mix together and allow to sit for 30 minutes before enjoying.
When you get cravings, what do you do?
I’d love to hear your approach to how you deal with cravings, especially if it means changing your diet to accommodate!