Monthly Archives: December 2017

Planning Ahead (frittata w/ watercress)

Christmas is very quickly approaching and things are definetly busier than normal. I’m sure you feel the same way. Buying and wrapping gifts, sending Christmas cards, planning and attending parties, school programs, parades, baking….so many fun things going on! I really love this season. The only tricky part is it is really easy to fall off the wagon this time of year. Lots of treats and drinks at events that we wouldn’t normally have….

So far I’m doing pretty well. I’ve had the occasional treat or overindulgence, but I have found the best thing to do is just get back on track. I try not to punish myself or feel guilty for eating an occasional “off track” food or meal. I have been eating Paleo for over 3 years now, so really it is a lifestyle at this point. It is my norm. It sounds so cliché to say it’s a lifestyle, but it really is true. 

I think I say this in every blog post but, what really keeps me on track and accountablev is planning and organization. It’s really simple things that I do every week that keep me moving in the right direction. 

I’m off work on Mondays so that’s my shopping/prepping day. You could do Sunday if it’s better for you. I start off sometime over the weekend writing the days of the week down first. I usually check the weather too for each day because if it’s really chilly or rainy I like to make something like soup and if the weather is really nice we like to bbq. Next I write next to each day if we have any activities that might get in the way of cooking dinner. Things like appointments after work or a school function, maybe a dinner out with friends, sports, cub scouts, stuff like that. Next I look through my favorite Paleo and whole30 cookbooks, blogs and Instagram posts that I’ve saved and plug in dinners into the days of the week that work best. If My household has an activity that interferes with cooking, I just plan a crockpot meal. Once my meals are plugged into my calendar, I also plan something for breakfast for the week that I can cook Monday after shopping. Sometimes it’s basic like hard boiled eggs and roasted veggies , and sometimes it’s a little fancier like a frittata sliced and individually packaged. I just pack breakfast and lunch in my lunch bag and eat both at work. If you can’t eat at work, at least your breakfast is basically ready for your work week, just warm it in the microwave and make a cup of coffee or tea. Simple! So, while I am picking out the recipes I am also making my shopping list for those recipes at the same time. I usually double dinner recipes so that we can have leftovers for lunch. 

Monday I take my kiddo to school and head to my favorite grocery store. I try to stick to my list so there is less food waste in my house. Sometimes there will be staples on sale like different flours or sugar free sauces or other nonparishables that I’ll stock up on, but that’s kinda rare. Anyway, I check off my list, then go home and make whatever breakfast I picked out, and that’s it. I don’t cook all day long. I don’t prep every single meal for the week. I don’t make it a huge thing. Just make a menu and a list, shop, cook/prep your breakfast for the week. That’s it. The rest is day by day, with leftovers for lunch. After a couple weeks of this it will be a routine for you too! 

Well I usually don’t make up my own recipes, but this week I was feeling adventurous and made up my very first frittata recipe! I’m very excited to say it turned out great so I’m sharing it with you here! Hope you enjoy it 🙂

Sweet Potato-Watercress-Brussel Sprout Frittata


  • 1/2 sweet potato thinly sliced (i used a mandolin slicer)
  • 1 pack of Pete’s Living Greens watercress (mostly just the leaves, roughly chopped) 
  • About 2 handfuls of brussel sprouts halved (you can cook extra and have them as a side later in the week)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp granulated onion
  • 2 Tbsp coconut milk (canned)
  • 8-10 eggs
  • Avocado oil spray

Preheat over to 375. Line a baking sheet with foil. And grease a cast iron skillet.                      

Wash and slice brussel sprouts, and place on foil lined sheet. Spray sprouts with avocado oil coating evenly. Sprinkle a pinch of salt and pepper. Place in oven and set timer for 30 minutes. 

While the sprouts are baking thinly slice your sweet potato (about 1/4 inch thick) lay the slices in your greased skillet creating a “crust” then put in the oven with the sprouts for the remaining 10-15 minutes.  While the sprouts and sweet potato are baking, whisk the eggs, salt, pepper, granulated onion and coconut milk together in a bowl.  

Once the sprouts and sweet potato are done, remove from the oven and turn on your broiler. Place the skittle on stovetopover medium heat and pour the egg mixture on top of the potatoes. Cook undisturbed until eggs begin to set then sprinkle on the watercress and nestle the brussel sprouts in gently. Broil for about 3 minutes (until eggs are cooked through and golden)

Let your frittata cool before slicing, then enjoy!