Today is the first day of my “Whole30.” I added parentheses because I am customizing it a tad. I am already well aware of the foods my body can and cannot handle. So, going into my first Whole30 I am focusing on eating whole unprocessed foods while still implementing protein supplements. My body functions better on a high protein diet and since the supplements I take work well for me, I am going to keep taking them to get in an optimal amount of protein. I will not track any of my food intake, either. I am hoping these next 30 days gets me back on track with my clean eating and I want to learn to eat intuitively. Instead of eating when I think I should eat to get in the amount of calories and macros I set for myself that week, I want to teach my body to eat when I am hungry and not eat when I am not hungry. Sounds silly and simple enough, but recently I have been so focused on hitting my macros that I have become slightly obsessed with tracking my food. I also have been eating when I am not necessarily hungry because I want to hit my daily macros. It is time to get back to the basics!
Here are a few goals I set for myself for the next 30 days.
- Consume whole and unprocessed foods at every meal
- Eat when I am hungry, listen to my body
- NO tracking any food intake
- Drink a gallon of water every day
I am excited for these next 30 days and I look forward to all the delicious and nutritious meals I am going to be fueling my body with! Check the blog weekly for my “Whole30” update and the yummy eats I am having! On to this frittata, ooh my lanta this is so good! Do NOT skimp on the tomatoes, they make the entire dish!
Smoked Salmon Frittata
- 1 dozen eggs
- 5 ounce smoked salmon
- 4 tomatoes, halved
- 1 tblsp fresh thyme
- 1/4 cup fresh parsley
- 1/2 zucchini
- 2 cups spinach
- 1/4 cup scallions
- 1 clove garlic, minced
- 2 tblsp olive oil
- 1 tblsp coconut oil
- 1/2 cup almond milk
- 1 1/2 tsp salt
- 3/4 tsp ground pepper
- Preheat oven broiler on low. Season the tomato halves with olive oil, garlic, thyme, 1/2 tsp salt and 1/4 tsp pepper. Place tomatoes skin side up in a baking dish on the middle rack. Broil for about 15 minutes or until the skins are somewhat browned.
- Remove and discard the skins of the tomatoes. Continue to broil for about 5 minutes, often smashing them with a spoon to crush and spooning the sauce on top. Remove and set aside.
- For the frittata, preheat oven to 375 degrees. Whisk the eggs in a large bowl until smooth. Slowly stir in almond milk until mixed together.
- Heat coconut oil in a medium skillet over medium high heat. Add the zucchini and garlic and cook for 5 minutes. Mix in parsley and spinach and cook until spinach is wilted.
- Add zucchini mixture to eggs and mix well. Add mixture back into the skillet, season with 1 tsp salt 1/2 tsp pepper. Bake for 20-25 minutes.
- Top frittata with smoked salmon and tomatoes and broil on high for 5-10 minutes.
- Top with scallions and let stand for 10 minutes and dish up.