Low-Carb Day Snacks and Mini Frittata

On the Bode plan, we are trying to eat 5 meals per day, as you all know by now. We eat every few hours in order to keep our metabolism firing all day long and to ensure that we never reach that point where we feel like we are starving. I know my family is probably a lot happier when I am eating more frequently, because its less likely that I get “hangry” haha!

I find that figuring out what to eat during our mid-morning and mid-afternoon meals can be a bit challenging though, especially for our low-carb days! So, I’m here today with a few ideas… and sharing an old recipe:

• Pre-cut up vegetables to have ready to eat at anytime, I like carrots and red peppers. Cherry tomatoes are great too, just pre-wash them.
• Add some turkey breast for a protein boost. Look for the ones labeled organic, low-sodium, and nitrate free if you are buying deli meat. I also like to roast my own turkey breast, then slice it thinly.
• Plain Greek yogurt and cottage cheese
• Remember your healthy fats: avocado, nuts and almond butter are great options
• Eggs!!! See your recipe below.

Roasted Tomato and Pepper Mini-Frittatas

1 yellow bell pepper
1/2 cup grape tomatoes, halved
1 teaspoon Olive Oil
1 teaspoon Balsamic Vinegar
Sea Salt and freshly ground pepper, to taste
5 eggs
1/3 cup skim milk
1/3 cup crumbled garlic and herb feta*

Preheat the oven to 425F.

Dice the pepper into chunks and mix with the halved grape tomatoes.  Drizzle with olive oil and balsamic vinegar, then season with salt and pepper and stir to coat everything.  Cover a baking sheet with parchment paper, then spread the tomatoes and peppers in a single layer.  Roast for 15 minutes at 425.  Turn the oven temperature down to 350 when the vegetables have finished roasting.

Whisk together eggs and skim milk.  Season with freshly ground black pepper.  Stir in the feta cheese and then the roasted vegetables.

Grease a muffin tin.  Fill the cups about 1/2 way with the egg and vegetable mixture.  Bake for 20 minutes at 350F.  Allow to cool slightly before removing the mini frittatas from the pan.  Option to serve with basil and balsamic reduction (though I didn't, I think it would be a great idea).

*Or you could use regular feta, but add 1 clove minced garlic and 1/2 teaspoon each of dried basil and oregano.