I’ve been bragging about this shake for two weeks.

I’ve told, at least, a dozen people that I would text them the recipe and/or post it ASAP!

Here it is. You’re welcome:)

I’ve tried pumpkin, Hubbard, and butternut squash in this recipe and they all work beautifully! The Pumpkin Spice will highlight most variety’s of winter squash.

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Ben tells me I really need to work on my adjective use. I have a habit of labeling everything I like as, simply, “good.”

Allow me to describe, in a simple list of adjectives and nouns, this dish, I came up with last week:

1.) Deep Dish

2.) Oven Omelette

3.) Casserole

4.) Simple

5.) Easy

6.) Healthy

7.) Macro Friendly

8.) High Protein

9.) Hearty

10.) Meatless

11.) Eggy

12.) Ovo Vegetarian

13.) Dinner

14.) Lunch

15.) Breakfast

16.) Snack

17.) Pre-workout Meal

18.) Post-workout Meal

19.) Tasty

20.) Satisfying

21.) Perfect for Meal Prep

22.) Inexpensive

23.) Salsa or Sauce Vehicle

24.) Only Six Ingredients

25.) Savory

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Deep Dish Oven Omelette

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6 pieces

Calories 348kcal

Ingredients

• 5 cups 425 g raw broccoli (riced)
• 32 oz liquid egg whites
• 6 large whole eggs
• 4 cups Ready Rice I used Uncle Ben’s Ready Rice – Plain Jasmine Rice
• 1 Tbsp. Sea Salt
• 1 to 2 tsp. ground black pepper

Instructions

• Preheat your oven to 350° F.
• Line a 9” x 13” x 2” baking pan with parchment (or spray with no calorie cooking spray).
• Process broccoli to desired consistency (e.g. cut into small florets, diced small, or riced in a food processor)
• (For this recipe I found a bag of pre-riced broccoli.)
• Place the broccoli in a microwave safe bowl and cook in the microwave for 3 minutes.
• Spread cooked broccoli evenly in the bottom of your lined pan.
• Break up and spread partially cooked packages of rice evenly over broccoli.
• Crack the 6 eggs into a blender or mixing bowl.
• Add the entire container of egg whites to the whole eggs.
• Blend eggs and egg whites until they are completely incorporated.
• Add salt and pepper and blend to combine.
• Pour egg mixture over the rice and broccoli.
• Place in pan on middle rack of oven and bake at 350° F for 60 minutes.
• Remove from oven. Let cool for a few minutes. Cut into 6 pieces. EAT!!!

It is/was all of those things. Let me know if you have any questions.

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My eating habits have changed so much since I started this blog. Someone who might visit here, for the first time, may feel confused.

^–\_(ت)_/^–

I used to try to get creative. But, these days, I feel I only have time to talk about simple recipes.

How I eat now, fits my life. I’m busy so I eat, very simple, easy to prep. food.

What you see here is something I’ll eat right before, or after, a workout. Especially if I’m craving something sweet.

The texture isn’t like real peanut butter. I make a lot of small meals that have protein powder in them. So I’m used to the textures you get when you cook, bake, and prep. meals with protein powder.

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Protein Powder Peanut Spread On Chocolate Rice Cakes

Protein packed alternative to peanut butter. A perfect post-workout meal.

Course Snack

Cuisine American

Keyword Post-Workout, Protein Snack

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 395kcal

Author Juliana

Ingredients

• 41 g Pea Protein Powder I used Now Brand - Vanilla Toffee
• 24 g Powdered Peanut Butter I used Pb2
• 3.5 fl. oz. water
• 8 drops liquid Stevia Better Stevia-Cinnamon Vanilla
• 7.5 g chocolate chips I used Hershey's Milk Chocolate
• 2 cakes Chocolate Rice Cakes I used Quaker

Instructions

• Combine protein powder, powdered peanut butter, water, and liquid Stevia in a small bowl. Stir until well combined. Mixture will be thick.
• Divide mixture evenly on top of the two rice cakes. 
• Divide chocolate chips evenly and dot the tops of each rice cake (frosted with protein mixture).
• Place rice cakes (frosted with protein mixture and chocolate chips) on microwave safe plate. Microwave them for ~10 to 20 seconds (until the chocolate chips barely begin to melt). EAT!!!

Notes

Macros: 37.5 g Protein, 9.2 g Fat, 44.5 g Carbs

I enjoy it now.

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I used to cook every night.  But, now, I really only cook on weekends.

I still love to cook. But, even on weekends, I usually only cook very simple things like this Zucchini and Goat Cheese Frittata.

I don’t write a lot in my food posts because I don’t think people read them. I don’t think they have time. I’m probably just “projecting” because I don’t feel like I have time to read food blog posts.

This is how it works for me: When I want to look for a specific recipe or peruse recipes I go to sites like Pinterest, Foodgawker, or Bloglovin.  When something catches my eye I’ll go to the website, look over the photographs, glance over the recipe, navigate back to the original site (like Pinterest) and earmark it there. The whole process takes about 30 seconds. I rarely will read the post. And, I assume people are the same as me. Therefore, I don’t write a lot on my food blog posts.

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Easy Zucchini and Goat Cheese Frittata

Course Breakfast

Cuisine American

Prep Time 6 minutes minutes

Cook Time 6 minutes minutes

Total Time 12 minutes minutes

Servings 1

Calories 282kcal

Author Juliana

Ingredients

• 1 large egg
• 6 large egg whites
• 1 bag 340 g frozen zucchini (I used Green Giant Veggie Spirals)
• 4 tsp. kimchi sriracha (I used WildBrine)
• 1/8 tsp. kosher salt
• 1/8 tsp. fresh ground pepper
• 1 spray cooking spray (I used PAM)

Instructions

• Microwave bag of frozen zucchini until completely thawed.
• Drain zucchini and pat with a paper towel to get rid of excess moisture. Set aside.
• Whisk together the whole egg with the egg whites until combined.
• Heat medium sized skillet over med heat.
• Spray skillet with cooking spray.
• Pour eggs into pan.
• Arrange zucchini, evenly, on top of cooking eggs.
• Top eggs and zucchini with S & P (~ 1/8 tsp. of each).
• Continue to cook eggs and zucchini until the eggs are cooked through (~ 4 to 7 minutes).
• Slide egg and zucchini out of the pan and onto a large dinner plate.
• Top, evenly, with goat cheese and kimchi sriiacha. EAT!!!

Have a fabulous weekend!

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