Organic Low-Carb Vegetable Frittata and Some Fitness Motivation

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As January is coming to an end, I’m starting to feel a lot better from all the damage I did around the holidays.  It’s been a month of getting back into a health/fitness routine- basically, eating clean, getting the refined foods and sugars out of my diet, and upping my milage.  It’s made a huge difference, and though the cleansing was a little tough, I’m super happy to be pretty much back in tip top shape.

I’ve also been experimenting with some low-carb/low-sugar/high-protein/nutrient-dense foods and recipes, and I am sharing my vegetable frittata-cakes today.  They are super yummy, filled with protein, fiber and are a very satisfying meal option.

For this tray of 6 cupcakes, I used:

5 Organic Eggs

1 Cup Organic Sautéed Spinach with Garlic and Onions to Taste

1 Cup Organic Oat Bran

A few Organic Low-Fat Cheddar Cheese Shavings (or cheese of your choice)

Mix the eggs, spinach, and oat bran in a bowl, spoon the mixture into the cupcake baking tray, then top each with a few shavings of cheese.  Bake on the top tray of your oven (or about 4-6 inches from the top grill) at 180C for 10 minutes or until cooked.

These savory treats go really well with a salad, steamed veggies, cottage cheese, avocado, and plenty of other goodies.

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Enjoying my post 12km run by sitting poolside for a little relaxing and meditation

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