Down but not out

So, I caught a cold on Sunday and I've been pretty sick since then. I worked from home today and yesterday. I started Jillian's Week 2 in RIT on Saturday, but due to my cold I wasnt able to workout Sunday or Monday. I think I'm going to do it today though.

I hate feeling sick and losing time on my goals. But I'm going to pick myself back up and keep on going.

Travis made dinner last night - his version of a Frittata.
Here's the recipe:

Travis's Paleo Frittata
2 tbls cooking oil - we like olive oil/coconut oil
3 scallions - grown from our organic garden
1 tsp fresh ginger
1 clove garlic
2 small baby bok choy - grown from our garden
3/4 tsp salt - kosher
9 eggs - from our own chickens
1/4 tsp fresh black pepper
1 tsp sesame oil
** my husband grated some extra sharp cheddar over his frittata since he's not on the paleo plan the way I am. 

1. Heat the oven to 325°. In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat. Add the scallions, ginger, and garlic and cook, stirring, until fragrant, about 30 seconds. Add the bok choy and cook, stirring, until the leaves wilt, about 2 minutes. Add the 1/2 teaspoon of the salt and continue to cook, stirring occasionally, until the vegetables are almost tender, about 3 minutes more.
2. Evenly distribute the vegetables in the pan and then add the eggs, pepper, and the remaining 1/4 teaspoon of salt. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top. 

It was very tasty and packed full of protein. I also had it for breakfast. Yum!