So, on day 6 of no carbs or sugar. Basically, if it is not in an unprocessed form (with a few minor exceptions, like Braggs’ Liquid Aminos) then I am not eating it. I am lucky in that I can make up a huge batch of food, and eat the same thing everyday and not be too upset about the lack of variety. Last week I marinated some chicken breasts and then baked them in the oven with onions and green peppers and I have lived off of that for a week. I have a new batch marinating right now – they go well with guacamole (avocados, cilantro, lime juice, tomatoes, onions – easy peasy), but I am thinking this week I will add the chicken to salads and see how that works.
I decided to try out a new recipe from Mark’s Daily Apple, a site I have been reading much of these past few weeks. Whenever I decide to do something, I find it best to steep myself in as much information as possible, as Mark’s Daily Apple has tons of info. It also has recipes. I like recipes. I do not always follow them to the letter – I will double or triple the garlic, leave out anise whenever suggested, and my new found love of cilantro has me adding twice as much of it as necessary to everything – but when it comes to something totally new, I do follow it as closely as possible until I get the idea behind it down.
Enter frittatas. I have never before eaten nor cooked a frittata. Therefore I followed this recipe pretty much to the letter (although I did double the garlic, can’t be helped). I found it to be really good, although much better with the guacamole added to it. I used my recipe for guacamole instead of his. I am sure his is good, but I like tomatoes.
My personal preference notes on this recipes are as follows – cut things up smaller. The structural integrity of the frittata kind of falls apart around the strip of meat and peppers. I think that next time I will make bite sized pieces of these ingredients as I believe it will hold together a bit better. Right now, cutting the frittata into pieces (this makes a HUGE amount of food, so I have breakfast for the next eleventy years) to store in the fridge is causing some trouble. The pieces do not hold together very well, but that is the nature of strips in egg based foods. The frittata is much prettier with the food in strips, but I am a function over form woman every time. I am not trying to entice anyone into eating the frittata, I am merely wanting to eat it myself.
I would probably also triple the garlic, but again, I really enjoy garlic. I would also add more cilantro, but I also really, really like cilantro. How have I lived this long without eating it regularly? I bet I could put the rest of it in a salad for dinner… It is so cheap ($.79 for a whole bunch that I have used in three things today) and it makes everything just zing. Cilantro may be my new best food friend.
I am thinking that I may start doing some heavy experimentation with frittatas after I am through eating my huge supply. I think that all kinds of cool things can be thrown into eggs (something with spinach I think will be next – what would go well with spinach in eggs?) and I love the ability to make a large amount of food at one time that can be consumed later when hungry.
So – thank you Mark’s Daily Apple for introducing me to the frittata! Yum!
Additional: Will tried the frittata this morning for breakfast and liked it but said that the meat and peppers were too big and needed to be cut down. I told him he clearly did not read my blog. It was nice that he agreed with me, but he is a function over form person, too.