So THAT?s what sleep is like?

Hi. I?m Courtney. And I haven?t slept in three weeks?.

Ok, so I?m being a bit dramatic. I have slept a little. But not that much. For some reason I have been tossing and turning and waking up in the middle of the night with no hope of falling back asleep these past few weeks, sleeping at most for 5 or so hours.

After whining and complaining talking to some friends about it, I ran out to CVS per their advice and picked up some supplies to make a special bed time cocktail, if you will. Well? It worked! I happily slept for a full 8 hours last night for the first time in wayyyyy too long for a 21 year old on Summer vacation. While I?m still a bit tired?I think I?m back on track!

Speaking of sleep deprivation?let?s get back to the meals I?m preparing for S and K, the new parents. Being the wonderful parents they are, they are nursing their sweet little girl?but unfortunately that means lots of dietary restraints for K, know what I mean? (Sorry, K?don?t mean to discuss the happenings of your digestive system?but a bloggers gotta do what a bloggers gotta do!)

We are avoiding nuts, onions, garlic, broccoli, cauliflower, and beans among other things in hopes of their baby girl having a happy tummy. I have definitely been challenged to come up with meal ideas without many of my favorite ingredients, but in a good way of course. It?s keeping me on my toes!

Tonight I decided to do a frittata. Typically I would put in onion and garlic (and lots of it!) to start but today I went straight for the veggie goodness.

First up, some fancy European potatoes?

I saw these in the store and knew I had to put them in their. Plus they are a great healthy carb to round out the meal rather than doing a grain of some kind. I par-boiled them until tender and put them aside to add later.

I chopped some other veggies and sautéed them in a pan to start. Just some red bell pepper, baby bella mushrooms, and zucchini.

I added some flavah (salt, pepper, herbamare, and some Italian seasoning) and threw in the veggies once they were a bit soft.

Then comes the eggs. I like to use about 1 whole egg and a few whole egg whites per person. Tonight I did a few more whole eggs for good measure.

Oh and of course some freshly grated parmesan.

The trick to frittatas is cooking them over low heat on the stove for a longer period of time so that most of the egg cooks through. Then you finish it off by putting it under the broiler for a minute or so?

And voila!

Such a healthy and light dinner! I also prepped a salad for them?Just some arugula with apple and carrots. 

Hungry Yogini?s Tips: You could also add onion and garlic to this to make it even more flavorful. Also, goat cheese and any herbs you like would be great on top too. I thought about roasting all the veggies but didn?t have time?I think that would be a great way to add extra flavor too.

Have extra cooked veggies at the end of the week? Just throw ?em into a pan to heat them up and add the egg on top to make a healthy frittata and keep those veggies going to waste.

And that?s that! I?m off to play work at the studio. I did an AMAZING workshop this past weekend that I can?t wait to tell you about too!

Have a great (insomnia-free) night!