I’ll have to keep things rather short today as MY BROTHER IS GETTING MARRIED THIS WEEKEND! And I’m off for “Best Woman” duties for the weekend.
But if you follow me on Instagram, you may have noticed a little confession yesterday: I’ve been doing something called The Whole 30 plan.
Now, I’m no dieter and eating for me — especially eating a low-so diet –has always been about adding more to my life versus taking things away. But due to some recent Lupus flare ups and overall, just feeling a bit on the crappy side, I decided to look more closely at what was on my plate. And in my gut. And as I always say, every body is different and every body changes over time. So yes, I thought it was time to switch things up a bit. Give my gut some help in healing. And you better believe I started working with a nutritionist and my doctors to see what else I could do to feel good.
Now I promise to go into more details soon — I will actually be dedicating a whole month to the importance of working with nutritionists and dietitians (aka professionals) and how that translates to really good food. But in the meantime, I just wanted to tell you this:
Whether your friends are Paleo buffs or Whole 30 followers or really follow any other trendy food plan, it all comes down to the same thing, low-so included: eating clean. Eating real. Eating food you’ve made.
And while I was already a step or ten ahead of the average Joe when it come to taking on the Whole 30 plan (no wheat, no dairy, no problem!), it totally rebooted my creativity in the kitchen (no grains, no legumes, no sugar).
Which led me to this new low-so (and gluten-free and Paleo and Whole 30) discovery: FRITTATA FOCACCIA!
How To Make and Use Frittata Focaccia
On a low-so diet I am always on the lookout for great bread substitution, especially sandwich bread for low-so lunches. Now, on the Whole 30 plan, I am making a huge frittata twice a week and then cutting it up into squares to make for an easy breakfast on the go. And when the love of bread and a frequency of frittata making combine, what do you get? Focaccia. That you can layer with smashed avocado, low-so turkey, heirloom tomatoes, figs, herbs, and anything else you can find in your fridge. If only I had some low-so smoked fish on hand! You can even slice the Frittata Focaccia in half and use it like the real thing if you make it thick enough.
As for making the frittata, any low-so recipe will do. But here’s my basic dump and bake directions:
Preheat your oven to 400 dg F. Then grease an 8 x 8 baking dish. Then in a separate large bowl, whisk together 5 eggs. Add in about 2 to 3 cups of shredded veggies (zucchini, broccoli slaw, carrots) and 1 tsp salt-free garlic powder, 1/2 tsp dill, and a pinch of black pepper. Stir again until well combined and then pour the egg mixture into the baking dish and in the oven, Cook until the frittata is firm, about 12 to 15 minutes depending on the thickness.
Let your frittata cool and with a rubber spatula, release it from the edges. Either cut your frittata squares in the pan (careful not to scratch your pan!) or use the spatula to lift the frittata from the pan and onto a cutting board. Keep frittata squares in an air-tight container for up to a week. Use for breakfast, lunch, and brunch parties! Be sure to share this secret with friends. And enjoy.