This past weekend was our first weekend back in Boston in several weeks. To ease the pain of no longer being at the beach on a Friday night, I decided to make Paul a big meal for Friday night. I stopped by Whole Foods to pick up fresh healthy ingredients for the weekend.
While in the produce section, I spotted some pre-made kabobs and decided to buy the ingredients to make my own, figuring I could make more for my money since I knew I had wooden skewers at home.
{Ingredients: Red&Yellow peppers, local grape tomatoes, onion, mushrooms}
{I soaked the wooden skewers to try to avoid them burning on the grill}
I was able to make 6 total; one is not pictured. To make kabobs you chops the items up into big chunks, so the process is very fast. These took me maybe 10 minutes.
{Skirt Steak!}
Not the prettiest picture I have ever taken - but it was one of the best home made meals in a while. Simple vegetable skewers, cauliflower rice, roasted asparagus, skirt steak with only salt&pepper. No processed ingredients, no additives, no stress!
I have become a little neurotic about food as I am preparing to feed Roswelle real food...I'm working on finding the balance between feeding her healthy, organic, nonGMO, local food and being a realistic American (hehe...ehhhhhhh).
<insert scared wide-eyed emoji here>
BACK to my post! The next morning I used the leftovers to make a frittata. A new mom I met in a baby & barre class I go to gave me the idea - she said she just throws in her leftover veggies into a pie plate and adds eggs - so easy!
{2 kabobs, cooked asparagus, raw kale and 10 eggs; butter the dish; baked at 350 for 35 minutes}
{I topped mine with feta cheese}
Paul and I ate the entire thing...plus a pound of bacon. In one seating. Good thing i'm training for the half!
Frittatas are our new favorite thing. You can get really creative with it. If Paul ate cheese, I would add a few scoops of goat cheese to it before baking. Next time I might add bacon IN the frittata - BOOM.
frittatas make me say hakuna matata