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Hiking and Cooking at Home


We've gotten back into our morning hike routine while at home and we love it. Our normal route is just under 4 miles in about an hour and it is gorgeous! We feel pretty lucky to live this close to so many miles of beautiful trails.


We also replaced our Fitbit Force fitness tracking bands. Kevin lost his sometime on a trip, and mine was starting to give me a little skin irritation so I returned it for their voluntary recall/refund offer and we picked up a couple of these Withings Pulse O2 trackers instead. I love having all my data again! This new one also does heart rate and blood oxygen level, comes with a black wristband and a clip and so far, I dig it! The wrist band is a standard 18mm watch band with the springy things so you can use whatever style of watch band you like. 

Oh yeah, and the other day on our hike, we came around a bend on the trail and surprised a pair of woodpeckers on a tree, right about at eye level. It was so cool! We stopped and tried to move around the tree to see them after they'd scooted around it and out of sight, but they kept going around and around as we went around…like playing hide and seek with a little kid! The male had a really bright red feathered head, and the female's was kind of dusty rose colored. They were cool! And we saw a bunny! Today though, no woodpeckers and no bunnies. Just trees. 

Anyway, we got home and I made us a frittata for brunch.


Here's what I did: 

  • One bunch of kale, chopped
  • About a cup and a half of baby shiitake mushrooms, chopped
  • 5 slices of cooked bacon, chopped
  • Some leftover cooked chicken breast, chopped
  • A few tablespoons of salsa
  • A dozen eggs
  • Fresh Oregon Star tomatoes
  • Super Greens
  • 1/2 an Avocado

Cook the bacon, set aside to cool. In the same pan with a bit of bacon grease, saute the kale and shiitakes until soft. Chop the bacon and in a large bowl throw in the bacon, kale, shiitakes, salsa and chopped chicken. In another bowl, crack eggs and whisk together with some salt and pepper, then add that to the other mixture of veggies and meat. Pour this all into a greased glass dish. I use a rectangular 9x13ish one, because the frittata normally tends to cook more evenly. 

Today I cooked this one at 350 for maybe 20 minutes, but the outside was too dry by the time the inside was cooked, so I'll try maybe 300 or 325 next time and see how long it takes. Or maybe I'll look at another frittata recipe to see what they do. 

I served a piece of this frittata on top of some Organic Girl Super Greens with some sliced tomato and topped it with a tablespoon of salsa and a couple of avocado slices. Super yum (and will be for a few more breakfasts!)

And now, time to get back to work!