So, awkward but.
My brother gave me an ugly sweater for Christmas. Okay wait. That’s not quite right. He didn’t give me an ugly sweater. He gave me an “ugly sweater”.
Do you see the difference?
I don’t think I’m being clear. Either that, or you guys didn’t take the class in EatsWellWithOthers Semantics and Euphemisms 101 in college. It’s okay. I’ll speed you up.
An ugly sweater is a sweater that just happens to be ugly in the eye of the beholder. An “ugly sweater” is a sweater that was made to be ugly in the eye of every beholder.
Basically, the way my brother tells the story is that he went into a vintage thrift store and asked the owner for the three ugliest Christmas sweaters they had.
You know the ones I’m talking about. The ones you wouldn’t be caught dead out of the house in because they remind you of something that your 90-year-old kindergarten teacher would wear that you thought was so cool back in the day.
Right. So Daniel thought it would be “so funny” if he got one for each of us (my sister, himself, and I) and made us pose for blackmail photos in them in front of the Christmas tree.
And then we’d burn them or gift them to my grandmother or my mother would wear them to amuse her preschool class.
Except. His plan totally backfired. Because Dana and I wore them. All. Day. Long.
They were the best.
They were the best at keeping us warm since I had to keep the door open to prevent my lungs from closing due to dog allergies. (Bonus shot of my parents’ adorable puppy. How could I possibly keep my hands off her?)
And they were also the best at hiding our burgeoning bellies after we ate Italian bread. And mozzarella. And puffy pastry baked brie bites. And rainbow cake. And salad. And buckeyes.
Really…these things were big enough to fit two of me inside. Maybe more. And so I may or may not have attempted to eat for two. No comment.
Anyway, as they say, you can’t sweat the small stuff and you can’t sweat Christmas cookie calories (at least not the ones that were eaten on Christmas Eve/Day). All you can do is pick your butt off of the couch. Cook up some super healthy food. And go for a run.
Wait. What? Run?
Tomorrow, December 29th, is my official “Return to Running” date. I might try to convince my boss it’s a national holiday and take off from work. You should do the same.
One would think that after two stress fractures and a whole slew of muscle injuries, I would have given up on running by now. But the thing about running is that when it’s good…it’s the best. (At least for me.) I can’t explain the feeling of lacing up my shoes and pounding out step after step, mile after mile. It’s like a high, but it’s not just reserved for the endorphin rush after the run is over. No. It’s every foot in front of the other. Every hill. All of it. It makes me feel alive.
Hence the quote. There is not a day that goes by that I don’t think about or crave running. And that’s why I can’t just give up or trade in my running shoes for a road bike. Because living without ever feeling that elation…isn’t really living at all.
This motto can be applied to lots of healthy living goals. Eating right, losing weight, hitting the gym. If you want it so badly that it hurts, then giving up isn’t an option. Even after an indulgent day or a bad run or a week off from the gym, just get back up and try again tomorrow. It’ll be worth it.
After all of that indulgent holiday fare, I made sure to get right back on track on December 26th. Because let’s be honest. Although I do have a soft spot in my heart (and thighs) for that oversized ugly sweater…there’s no way I’m wearing it to a New Year’s Eve party.
So I picked up one of my favorite healthy eating inspiration cookbooks – Heidi Swanson’s Super Natural Every Day – and decided to make this frittata. Amazing.Delicious. The Thai red curry flavor was subtle and the hints of spice went so well with the sweet onions and broccoli. Heidi as a way of consistently pairing simple ingredients and flavors and turning them into something miraculous. And this was no exception. Hence why it is my PRINT healthy living inspiration for the week (though we’re really posting about TV today…but I may or may not have gotten my alphabetical order confused last week).
Before you dive into the recipe, you should know that I don’t make the frittata the typical way by cooking it in a cast-iron skillet half on the stove and half in the oven. Instead, I took inspiration from Pam and baked it in a 10-inch tart pan. Which worked out awesomely.
Frittata with Thai Red Curry, Broccoli, Shallots and Feta Cheese
Serves 4, adapted from Super Natural Every Day
- 1 tbsp olive oil
- 2 small onions or 1 large onion, chopped
- 8 oz fingerling potatoes, sliced into paper thin rounds
- 2 shallots, chopped
- fine-grain sea salt
- about 8 oz broccoli, chopped
- 8 large eggs, well beaten
- 2 tsp Thai red curry paste
- 1/4 cup feta cheese, crumbled
- Preheat oven to 350.
- Heat the oil in a skillet over medium-high heat. Stir in the onions, potatoes, shallots and two big pinches of salt. Cover and cook, stirring occasionally, until the potatoes are just cooked through, about 5 minutes. Stir in the broccoli and cook for another minute or two, until they soften up a bit. Set aside.
- Whisk 1/2 tsp salt and 2 tsp curry paste into the eggs. In a 10-inch tart pan, put half of the veggie mixture. Pour in the eggs. Top with the remaining vegetable mixture. Sprinkle the top with feta cheese.
- Bake in the oven for 20-30 minutes or until set.