Lately I’ve been really feeling the fitness bug, which is honestly a miracle for me. I’ve never been the girl who looooves to work out (I wish) but I do occasionally get spurts of enthusiasm for exercise and being fit…and this month happens to be one of those times. I think one of the main motivators for me, aside from the idea of getting into better shape, has been my sudden influx of stylish, yet still functional, work out gear from FABLETICS. I’m obsessed, to put it mildly. I never really saw the point of buying cute work out clothes, because my Target yoga pants and old tank tops always seemed to do the trick, but I gotta say that wearing my gear from FABLETICS actually does give me a little confidence boost. I’m really into the LIMA CAPRI FOLD OVER PANT and SPORTS BRA (similar HERE), mostly because the pants suck me in exactly where I want them to, and the sports bra, though not for high impact stuff like running, is really comfortable and I even wear it just around my apartment when I don’t feel like going braless, which is always.
A few weeks ago I decided that I wanted to throw a little girls game night, complete with a CHAMPAGNE BAR. Yes, that is correct. I’ve never been what you might consider the perfect hostess because, quite honestly, it just seems like SO much work to throw a party…and it is, but one of my New Year Goals was actually to host a party of sorts so I went for it.
As you guys know, I’m so NOT a cook. But since I do work from home now, and I am in the middle of August Anarchy, I’ve been making a bigger effort to cook almost every meal at home. The other night I was looking at Instagram and saw Sydne posted a photo of what looked like a frittata, but apparently was, in fact, NOT a frittata. Regardless, her photo inspired me to use the veggies that I had in my fridge, asparagus and tomatoes, to make a delicious high-protein meal. Here’s the recipe, which I adapted from a Better Homes & Gardens recipe.
Healthy Asparagus and Tomato Frittata
Makes: 8 servings
Prep: 30 mins
Bake: 35 mins
Stand: 10 mins
Oven: 350°F
Ingredients:
Nonstick cooking spray
12 ounces fresh asparagus
1/4 cup chopped tomatoes
6 eggs
2 egg whites
3/4 teaspoon sea salt
1/2 teaspoon ground black pepper
Directions:
Preheat oven to 350 degrees
Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside
Take asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces
In a large bowl, whisk together egg product, sea salt, and black pepper, until well-mixed
Pour over vegetables in baking dish
Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set