Thursday Thoughts

Have you noticed that unhurried time by yourself or with someone you really trust can be the best setting for your own personal growth?

–Mister Rogers

Cinnamon Sea Salt Banana

We’ve been cleaning up our act around here with eating –  mostly tightening things back up to where they were and incorporating more whole foods instead of gluten-free convenience foods. Although, I always seem to forget (and it’s a good reminder) that whole food can be convenient too. I was wanting something sweet last week after lunch, so I pre-bolused for some fruit and waited for my insulin to start working then enjoyed a banana sliced with a sprinkle of sea salt and cinnamon. Easy, tasty, sweet and salty! Sometimes it really is as simple as fruit with a spice on it.

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Avocado Nectarine Salad

All the summer fruits are ripe for the picking! That means summer salads that are refreshing in the heat, especially if you’re in, you know, Phoenix! Wowza.

Avocado Nectarine Salad

  • 1 avocado
  • 1 nectarine
  • Olive oil
  • Sea salt
  • Black pepper

Dice the avocado and nectarine, drizzle with olive oil (I want to emphasize and HIGHLY recommend a really good quality olive oil. Like from Greece, no fake US olive oil. Thanks to hubs for bringing me real olive oil on his way home from deployment – holy shizz), sprinkle with sea salt and enjoy! Refreshing, filling and full of nutrients.

Avocado Nectarine Salad 2

Thursday Thoughts

We all make mistakes as we grow, and not only is there nothing wrong with that, there’s everything right about it.

–Mister Rogers

Everything Egg Bake

Working my way back to blogging (and a whole lot of other things, slow and steady wins the race, right?)…I have a laundry list of so many things I want to write about. Travels, food, life, animals, diabetes, friendships, etc…it’s just finding the time to do so, to where I don’t feel rushed and write just to write.

Over the last year there has been a move, lots of travel and exploring living in a new area – fun, but that means I spend less time in the kitchen because we’re always trying new local restaurants the Twin Cities has to offer (A TON!). Fun to be a foodie here, but I miss the kitchen, cooking, experimenting and writing about it – if it turns out😉 Anyway, returned home from another brief travel stint and had a hodge podge of ingredients in the fridge that needed to be used – and I’ve really been focusing on being less wasteful and not letting things go bad before we get to them. Here was the result!

Everything Egg Bake

  •  3 white onions, diced
  • 1 large jalapeno (1/2 deseeded), finely diced
  • 2 TBSP minced garlic
  • 1/4 cup avocado oil
  • 4 cups spinach
  • 1 cup halved cherry tomatoes
  • 1 1/2 cups diced ham
  • 1 dozen eggs
  • 1/4 cup Gorgonzola cheese
  • Grass-fed butter
  • Salt/pepper

Saute the onions, jalapeno, minced garlic in the avocado oil on medium heat until onions start to brown, about seven minutes. Add the saute to a large mixing bowl. Add the spinach, tomatoes, diced ham and season with salt and pepper (to your taste). In a separate bowl break 12 eggs and beat well until whites and yolks are incorporated, add eggs to mixture. Mix together and gently toss the Gorgonzola cheese into the mixture. Pour mixture into a buttered 8×8 glass baking dish. Top with 4-6 small dollops of grass-fed butter. Bake in a preheated oven at 375 for about 30 minutes or until the top is starting to brown and edges are crusting. Make sure the eggs in the middle are solid. It’s a beautiful dish!

Seth’s been eating it for breakfast and I’ve been having it for breakfast and lunch. It reheats quick, is full of nutrients and very filling. Enjoy:-)

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