Bites of My Life

My bites looks like a whole bunch of the same thing this week. Lots of eggs and greens. My week had more variety, I just don't have pictures to prove. Well sort of. My days consisted of basically just StudioHopping, working and a few dinners. Oh! And the premiere of Bravo's Sweet Home Oklahoma. Anyone else tune in? Filmed in my city, I'm glued to the TV seeing what spots I recognize them at. 

-I started Whole30 again. My version that is. Strict during the week, and flexible on the weekends ;)
-Whole 30 approved carnitas just calls for swapping lettuce cups for tortillas. Happily welcoming colorful spring food.
-Recipe for this Spring Green Frittata went live last week. Full of green veggies, whole 30 approved and deserves a place at your Easter brunch.
-Frittata for lunch all week long. Reheats perfectly actually!
-Farmer's Market lunch at Kitchen No. 324. Brussel sprouts with hazelnuts, roasted sweet potatoes with bacon and red pepper flakes, and beet grapefruit salad. So so good. 
-Dad is my partner in crime when it comes to adventurous eating. A few rounds through the asian buffet for dumplings, sesame chicken, coconut shrimp and hot and sour soup for Saturday lunch. 
-MOH at your service! Biggest sis is getting married! Can't wait for this Brooklyn wedding!
-Technically my second breakfast for the day if you count the pancakes and hashbrowns at IHOP that happened at 2am...
-For a girl who is allergic to peanuts, I eat copious amounts of nuts. I always have a mason jar stocked of mixed nuts in my pantry. I even keep a baggy of them in my car.

Annie

Spring Green Frittata

I used to never eat eggs for breakfast. At brunch, give me all the eggs, but during the week I was a regular with smoothies, oatmeal, yogurt and granola. Once I did Whole 30, I quickly realized with oatmeal and yogurt out, eggs needed to join the breakfast rotation. I'm now eating more eggs in the morning, but I've always loved them for lunch and for dinner. What I'm getting at is that eggs are equally a breakfast, lunch and dinner staple for me. 

My favorite childhood meal my mom used to and still makes is her hashbrown quiche. While it is very much a breakfast dish, we only ever made it for dinner. Last week I picked up the Mushroom, Spinach and Cheese Frozen Quiche from Trader Joe's. If you haven't tried their frozen quiches yet, I urge you to. Such a good freezer staple. I heated up my quiche this weekend for lunch and served with an arugula salad. All this egg and quiche ramble is a long way to let you know what inspired this frittata. 

I've done this before, but I love making a frittata and then toasting a wedge to have for lunch each day during the week. This veggie packed egg dish is really satisfying mid day and actually reheats great! With spring fever I was inspired to keep things springy and green. Leeks, zucchini and spinach with a little salt and pepper is all you need for this dish! Leeks are a personal favorite. They look like massive green onions and kind of taste like them too. 

Cooking for one? Make this frittata and reheat through the week. Cooking for a crowd? This dish is perfect for an Easter brunch or a girl's lunch.

Spring Green Frittata
serves 4-5

Ingredients:
1 large leek, thinly sliced including greens and whites
1 medium zucchini, sliced in half and thinly chopped
1 large handful of spinach
1 Tbsp. butter, ghee or olive oil
8 eggs
1/2 tsp. salt
1/2 tsp. pepper

Directions:
Preheat the broiler setting on your oven (your oven should have a broiler setting, but if it doesn't this is about 525 degrees). Place a 10-inch cast iron pan or heavy bottom, broilerproof, non-stick pan over medium heat. Add your ghee or oil and heat. Add your sliced leeks and sauté for 2 minutes. Add the zucchini and cook with the leeks for 2 more minutes. Sauté together until both veggies are tender. Add the handful of spinach, stir and cook until wilted. Should only take about a minute.

In a large bowl whisk eggs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Make sure your veggies are evenly spread out in your pan. Pour the eggs into skillet. Cook until almost set, about 3 minutes. Once the bottom is starting to set but the middle is still jiggly, place into your oven to broil. Broil until frittata is puffed and the top is golden, about 3 minutes. Sprinkle the top with salt, cut into wedges and serve! Serve next to arugula tossed in a light lemon/olive oil dressing!

Annie

Bites of My Life

Spring has sprung in Oklahoma. Besides today being the first day of spring, the temperatures are equally cooperating. We had a few chilly days last week followed by amazing warm temperatures. Trees are turning green and flowers are blooming.

In a sense of winter ending, a few other things ended for me last week. Well in terms of TV shows...I finished the 4th season of Scandal on Netflix and The Bachelor also came to a close. With a new season comes new things too! I've started Big Little Lies, anyone else? Spring cleaning has also been in order. I cleared out my winter sweaters, and brought in all my spring tops and dresses. My closet has a lot more color now. Nothing feels better than the arrival of spring after a long dead winter.

-Last week I read about all the benefits of rose for your body. Went to All About Cha and my eyes went straight to their rose tea. 
-So I ate spaghetti squash for a solid three weeks straight. It's so satisfying, I just couldn't stop. Been adding nutritional yeast to give it that cheesy taste. So basically I'm faking spaghetti and cheese with squash and yeast...
-Perfect Bars, have your tried them? They are in the refrigerated section at your grocery store. The Blueberry Cashew is my favorite! And the new Turmeric Tantric GTS Kombucha is incredible. And the red buds blooming in OKC are equally incredible.  
-Tip: Load all of your smoothie ingredients (minus the liquids) into your blender the night before, then the next morning you shaved a solid 2 minutes off your smoothie routine.
-Hooked on my Matcha Mint Smoothie last week. 
-The hot bar at Provision Kitchen in Nichols Hills should be your healthy lunch go-to. P.S. Whitney, the owner, told me they are about to expand the hot bar to be bigger and better coming in the next month.
-Coffee Glazed Cashews (new) at Trader Joe's. Run don't walk to buy them. 
-When it's the end of the week and your fridge is almost empty, turn your mis-matched food into an omelette!
-Felt like a frenchie with this quiche and arugula lunch. Pro tip, this is the spinach, mushroom frozen quiche from Trader Joe's. And it's delicious. 
-St. Patrick's day got all it's deserved celebrations this weekend!
-So I started Whole 30 again...and my Crock-Pot Carnitas are about to rock dinner this week. Served in a lettuce wrap with pickled red onions and avocado!
-When your hanger color coordinates with your sweater. My inner OCDness loved this. 

Annie

Bites of My Life

Springing forward kicks falling back in the booty. I'll take losing an hour of sleep any day if it means more daylight in the evening. Who else agrees? Last week there was a thunder game, dinner with two ladies I adore, a pizza food truck excursion and a wedding for one of my high school best friends. Now tonight, I'm counting down the hours until The Bachelor finale. Anyone else think Nick ends up alone this season?

-Lunch board is looking so good these days.
-Perfect Bars are new to my repertoire. They are pricy, but worth the splurge here and there!
-First time putting parsley in my green smoothie. It barely alters the flavor but adds tons of vitamins like iron, Vitamin A and VItamin C.
-The cutest cafe, Okay Yeah also makes one of the best matchas. Elevated with macadamia nut milk. A new nut milk to me, but I'm into it. 
-My favorite breakfast that I started eating while doing Whole 30. 1 banana sliced up and layered on a plate, drizzled with AB, tahini and sprinkle of cinnamon. 
-This bulletproof coffee made me extra happy with it's smile back!
-Had the coolest experience Friday night getting to see the inner workings of The Saucee Sicilian food truck. Got to me Gannon, Nonna and the crew. They showed us how to make the pizzas, let us make our own, call out rders and told us about how the truck gets up to 130 degrees in the summer. That's the price they pay with a wood fired oven on board. Thanks Saucee and thanks OKC Over Easy for the hook up!
-I love treating myself to Whole Foods breakfast on the weekends.
-High school, scratch that elementary school girl gang all together for Kelsey's big day!

Annie

Bites of My Life

The busyness of spring came the second March hit. Anyone else feel it? I don't necessarily mind the busyness if it keeps the work week feeling short, but I hate how fast the weekend passes too. I can't stinking wait to get through this week to spring forward next weekend. I have spring fever for sunny mornings and evenings that are still light out past 5PM. 

Bites of my life comes in the form of many delicious and indulgent eats and drinks last week. A fun soft opening to attend, trying a new juice bar, crafting cocktails with Vim Vitae, a sushi dinner with my best friends (and froyo to follow) then copious amounts of junk food during a movie marathon on Saturday. 

-Why you should join StudioHop, my reasons here. 
-We are working away like crazy to get to bring these delicious eats to OKC so soon at The Jones Assembly! Follow us here and here and here (because it's me posting and we need your support)!
-Welcome back lunch board, I forgot how much I love you. 
-Two weeks strong with my spaghetti squash. Current dinner obsession. 
-Finally got my booty to Wheeze the Juice after getting my booty kicked at Beyond Studios. This little downtown juice bar located in the shipping containers off 2nd, is supreme. Bottle juices, milks and drinks, with smoothie and smoothie bowls to order. 
-Got a sneak peek at 3Sixty Restaurant & Bar. Officially opens on the 13th. Let me highly recommend sitting at the bar and ordering the shrimp & gouda bread bowl dip. YUP. Bread bowl dip.
-Took so many sips in last weeks post with Vim Vitae. Their new line of limeades is killer!
-When you plan to make chocolate chip cookies and already went to the store because you were out of flour, but got home to realize you were also short on chocolate chips. Made due with leftover Valentine candy and s'more accoutrements.
-Turns out my hodge podge mix of chocolates and a little flakey sea salt on top of my normally Perfect CCCs is what made them even more perfect this go around.   

Annie