Well, after my third workout post pneumonia, I am feeling pretty good. Not 100% but good enough to keep going. My challenge this week is eating. I haven't been to the grocery store, so I have been eating on the run. Thank goodness for the Whole Foods salad/food bar. It's a great way to stick to my diet, but it is draining my bank account!

Judah passed along a recipe that I haven't tried yet, but he says it is delicious. Check it out and let me know what you think. I will report back to you, as well.

Coconut Milk and Curry Frittata

7 eggs

½ red onion, finely diced

2 cups fresh spinach, chopped

¼ cup coconut milk

2 tablespoons tomato paste

1 tablespoon curry powder

1 tablespoon coconut oil

Sea salt to taste

Heat the coconut oil in a medium sized skillet, add the onions and cook until the onions begin to caramelize.  While the onions are cooking whisk together the eggs, coconut milk, tomato paste, curry powder and salt.  Rowan helped me whisk and then I used a hand held mixer to make sure all the ingredients were well blended.  Add the spinach to the onions and oil and cook until the spinach is wilted.  Evenly spread the onion and spinach mixture over the bottom of the skillet and pour in the egg mixture.  Cover and cook over medium low heat for 4 minutes.  Transfer the frittata to the oven and cook under the broiler uncovered for another 2 -3 minutes or until the frittata is cooked all the way through.  Slice like a pizza and serve.