When I was a teenager I was blessed with a relatively decent metabolism. I was never stick-like in any way, but I was able to eat what I wanted and still maintained the same shape. I had heard that your metabolism slows down when you reach 30, but I thought “ah, that is ages away; I’ll be an adult and will eat sensibly and exercise so it shouldn’t be a problem”.
Well, I was wrong. On both accounts. New studies have shown that your metabolism begins to slow down in your 20s, and despite being close to 30 I am not even close to being an adult. (Never mind eating sensibly or exercising) I lack a sense of self-control when it comes to food. Combined with a love of baking, a declining metabolism, and a dislike for exercise; it is starting to smell like trouble!
As Sydney has launched us into spring in a big (and wonderful) way, I am inspired to get back into exercising so I am able to go to the beach in summer without giving children nightmares. I joined a local gym yesterday, and was up at dawn for my first class this morning – boxing. True to form the instructor wasn’t interested in hearing that I haven’t exercised in almost a year, and didn’t let me stop. So it’s a miracle I’m able to type this right now, my arms and my legs are taking strain!
For dinner tonight we had a delicious and healthy frittata. Good intentions and all that… but mostly it’s because I forgot to take meat out the freezer this morning once again. (Sorry Frank) I roasted some of the vegetables we have in the fridge, popped them in our beautiful frying pan with some onions and garlic, and covered it all with the best farm eggs that Mama and Papa C keep us supplied with. Served with a salad it makes a tasty and filling dinner. And there are even leftovers for lunch tomorrow, yum!
Roasted vegetable frittata – another lollcakes original!
1 onion, finely diced
2 gloves garlic, finely diced
chilli flakes to taste
1 tbsp smoked paprika
1 tsp mixed herbs
5 large eggs
1 sweet potato, cubed
1 carrot, cubed
2 courgettes, cubed
1/2 cup frozen peas
1/2 red capsicum
1/2 cup cheese, grated
Put the vegetables in a tray and roast for 30 minutes.
While roasting, fry the onion, garlic, chilli and paprika in the frittata pan. Add in the roasted vegetables and peas and fry for a minute. Whisk the eggs with 1 tbsp water and the mixed herbs and pour over the vegetables, and cook until almost set.
Turn on the grill, sprinkle cheese on top of frittata and grill until set (important: use an oven-proof pan). Serve with a salad. Enjoy!