frittataSounds simple right?  Well it is and it isn’t.  It is because if you do it then it works! However, I know all the excuses in the book because I have used them myself time and time again.  I am too tired, too stressed, too busy, don’t know what to make, don’t want to make something no one will eat, don’t want to go to the store, want to save money, want to start a new diet, can’t find any recipes that sound good, the kids are busy tonight, my husband is out of town, I have too much laundry too do, I have too much work to do, etc, etc.  The thing is you just have to make the commitment and go for it. After getting back from a week’s vacation and feeling it from eating out so much, I knew this week I had to re-commit to myself and my family.  Even after being tired from flying Sunday I still made myself go to the store and get ingredients for the week and I even prepped for Monday’s meals.  It ended up giving me energy to be organized for the week and eating well Monday started my week off right.  This picture was what I had this AM in under 15 minutes because of planning and prepping.  I spent the time ahead though – Sunday shopping, Monday night chopping and cooking the veggies, and then today I just had to crack the eggs and dump them in the pan and 15 minutes later voila – amazing and healthy eating!  Are you ready to commit?  Make a plan and just go for it this Sunday and you will see the difference it makes in the first week you try it.  Post a message on my Facebook page or email me and share what your favorite recipe was after you make and try your new planning and prepping process on Sunday (or day of choice).

If you want more tips to help you plan and prep so you can eat healthy too, take a look at my Meal Plan with Sheryl eGuide or get recipes in my book The Guide to Healthy Eating.


How I made this healthy egg frittata

Prep the night before:

2 cups chopped vegetables/scraps from my fridge (anything you want to get rid of) – broccoli, peppers, or other

1/2 onion chopped in slices

2-3 cloves garlic, minced

Sauté vegetables in coconut oil or butter in a skillet with onion and garlic about 5 minutes and then add spinach for additional 2 minutes.  Store vegetables in pyrex dish in refrigerator overnight.

In the morning:

Add prepped vegetables to greased and heat proof skillet and cover the top with 6 large whisked eggs.  Cook 5 minutes on stove and then place in oven an additional 10 minutes.  Serve topped with salsa, parmesan cheese, salt and pepper or hot sauce and enjoy!



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