On another note, I love those ‘Hey It’s Okays’ – I think Glamour magazine does them? You know, they’re all like ‘Hey, it’s okay to skip a bunch of super fun events you want to be at to sit on your ass all weekend.’ They’re kind of reassuring in some way. Yesterday, my ‘Hey, it’s okays’ went something like this: Hey, it’s okay….
Makes 4 Serving
my slice
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20 oz. russet potatoes (2 medium), peeled and grated
Olive oil cooking spray
1 tsp olive oil
1-2 tbsp red onion, diced finely
1/2 cup of fresh spinach, diced
1 tomato, diced
2 oz. fat-free feta cheese
8 eggs, beaten
1/4 cup fat-free milk
1 tbsp fresh basil
Sea salt, pepper and garlic powder to taste
Preheat oven to 375. Coat a pie dish with cooking spray and olive oil. Peel then shred potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash shredded potatoes all over the bottom and sides of the pie pan, pressing firmly. Spray with cooking spray and season with sea salt, pepper and garlic powder, to taste. Bake for 12-13 minutes. Remove from oven and set aside. Sprinkle diced tomato, spinach, red onion and half of cheese on potatoes. Beat eggs with milk and season with dill, sea salt and pepper. Pour egg mixture on veggies then top with remaining cheese. Bake for 30-40 minutes or until a tester inserted in the center comes out clean - don't overcook. Remove from oven and cool for a few minutes before slicing.
pre-cooked
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all cooked up
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Nutritional Information: 302 calories, 30 carbs, 11 fat grams and 20 protein grams.
- To cancel a meeting with someone 30 minutes prior to the meeting with some BS excuse because you just really don’t feel like dealing with them.
- To spend more time planning what you’re going to eat than cooking it.
- To FUME when
your husbandsomeone misplaces your keys but when you misplace theirs just smile sheepishly and say you’re sorry because, you know, it’s not a big deal and it’s not like you did it on purpose. - To cancel your afternoon run because the AC is out at your favorite gym… and then drive past two other perfectly good gyms to go home instead of running.
- To turn the temperature on 68, put on a glorified sweat suit get straight into bed at 5:30 p.m. and pretend it’s wintertime... then be all surprised when your power bill is $300+.
- To spend over an hour looking at the Fall TV line-up, learning about the new shows via Wikipedia to see which ones sound juicy, but then ultimately setting your DVR to record each and every pilot just in case one that doesn’t sound good is good and you miss out.
- To “go to bed early” only to stay up late watching pilot episodes from the new Fall TV line-up.
Yes, that was my day in a nutshell. Oh, and a 4-mile walk at lunch with Stacy.
Q: What's your 'Hey It's Okay' today?
And for all of you cooks out there, here's a yummy recipe I made from For the Love of Cooking! We're so addicted to Pam's recipes. Whenever Austin requests a specific dish it's ALWAYS one of hers, usually her lasagna or meatballs! (he hearts some Italian). Anywho, Here it goes!
Tomato, Spinach, and Basil Quiche with a Shredded Potato CrustMakes 4 Serving
my slice
20 oz. russet potatoes (2 medium), peeled and grated
Olive oil cooking spray
1 tsp olive oil
1-2 tbsp red onion, diced finely
1/2 cup of fresh spinach, diced
1 tomato, diced
2 oz. fat-free feta cheese
8 eggs, beaten
1/4 cup fat-free milk
1 tbsp fresh basil
Sea salt, pepper and garlic powder to taste
Preheat oven to 375. Coat a pie dish with cooking spray and olive oil. Peel then shred potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash shredded potatoes all over the bottom and sides of the pie pan, pressing firmly. Spray with cooking spray and season with sea salt, pepper and garlic powder, to taste. Bake for 12-13 minutes. Remove from oven and set aside. Sprinkle diced tomato, spinach, red onion and half of cheese on potatoes. Beat eggs with milk and season with dill, sea salt and pepper. Pour egg mixture on veggies then top with remaining cheese. Bake for 30-40 minutes or until a tester inserted in the center comes out clean - don't overcook. Remove from oven and cool for a few minutes before slicing.
pre-cooked
all cooked up
Nutritional Information: 302 calories, 30 carbs, 11 fat grams and 20 protein grams.
Review: Loved it! Super flavorful and filling - love the idea of a potato crust! To save time you could try frozen, but I think it won't taste as good and will likely up the calorie counts. I will say that you should REALLY make sure the potatoes are dry. We made extra effort and I think it would have been soggy if we hadn't done that. Anywho - can't wait to make this again - definitely a family favorite!
Q: Do you ever skip out on events to detox? Do you think it's smart or selfish? (p.s. if you say selfish you're not my friend anymore. j/k!!) :)