Currently (March 2018 Edition)

Sup? Happy Friday!

Currently (March 2018 Edition), www.roseyrebecca.com

I have a bunch to talk about today, so let’s get to it shall we!?

Currently I am…

Loving:

1. Rogue Combat Club. I’ve been spending a little bit of time getting my butt kicked at Rogue Combat Club over the past week and, I have to say, it’s a lot of fun. Last weekend I attended a Jump Rope Mechanics class there and the ticket price included a week trial to the gym. To be completely honest, I’ve never been too interested in kickboxing. I’ve tried some classes in the past and my lack of coordination and anxiety about not knowing what I’m doing led me to leave classes early, never to return. That said, my good friend Jenn works at Rogue and my other good friend Mary Beth teaches yoga there, so I decided to give kickboxing another try. I arrived at the Saturday morning Cardio Kickboxing class feeling pretty nervous, but the coach and people in the class were really welcoming and patient with me. I’ve attended one other kickboxing class so far and I still haven’t gotten over feeling a bit silly about my lack of coordination but I know that, like anything, the more I practice, the better I’ll get. I look forward to seeing how I progress. The jump rope class was awesome, too. Jenn taught the beginners group and even though I wasn’t able to do ANY of the tricks she taught us (not a comment on her teaching skills at all, completely my lack of coordination), it was so much fun. I learned about common mistakes beginner jump ropers make and why it’s a great workout. And, let me tell you, between kickboxing Saturday morning and jump roping right after, I was suppppper sore on Sunday, but in the very best way. We even got to keep our jump ropes, which the instructors cut to the correct length for each of us. I look forward to improving my jump roping skills and will definitely attend another workshop if they do it again.

2. Podcasts. I seriously don’t know why it took me so long to start listening to them. I only have three that I am listening to consistently (see the ‘listening to’ section below to see which ones) but I’d love to add some more. Please tell me in the comments which ones you love!

3. Love on Netflix. This is SUCH A CUTE SHOW. It makes me so happy. I’ve binged about a season and half of it so far, so no spoilers if you watch it. If you don’t watch it, check it out. It’s so fun!

Excited for:

Cake and Pie Buffet from Short Street Cakes for our wedding, www.roseyrebecca.com

1. The “surprise” birthday cake from Short Street Cakes Jeff ordered for my birthday party on Saturday. Obviously not really a surprise because I’m wayyyyyyyy too picky so let’s just pretend, OK? To be fair, I don’t know exactly what flavor it will be or what it will look like. I just gave him a few parameters to follow. What I do know is that it will be delicious. The cake and pie buffet at our wedding was from Short Street and it was sooo good!

2. My birthday on Wednesday! Yes, I’m an almost-31-year-old woman who still gets ridiculously excited for her birthday. Don’t judge me. I’m even more excited because Jeff took off and we get to spend the whole day together. We’ve both been super busy lately so I’m really excited for some uninterrupted quality time.

3. Our second InstaMeet! I’m writing this post on Thursday afternoon so technically this will have already happened by the time this post goes up, but that doesn’t change the fact that I’m excited about it! The first meet-up Holly and I hosted was so much fun and I expect this one to awesome as well!

Feeling:

1. Strong. Earlier this week I hit a new back squat PR: 135 lbs. When I first started at Strength Ratio last August, I never ever thought I’d be squatting this heavy. I remember when the 35 lb bar felt like it was too much to handle and now I’m squatting 100 lbs more than that. It just goes to show that getting in better shape is a marathon, not a sprint and I am so excited to celebrate this non-scale victory!

2. Sore. The last two weeks have been my most active in a lonnnnng time and I’ve definitely had some days where walking up and down stairs felt torturous. If you’re curious about my routine this month, check out the post I wrote about my March Workouts. Note that in that post I mentioned some workouts I had planned at Ladies Workout Asheville. Well, we had some scheduling conflicts and I ultimately decided that it wasn’t the gym for me. Trust me, though, I’m doing more than enough.

3. Flattered. I was recently asked to write a guest post for the Healthy Living Blogs website about how to conquer your first Instagram Takeover. I’ve also had quite a few people ask for advice on using Instagram and blogging. To be honest, this is all a bit surprising to me because I feel like I don’t know what the heck I’m doing a lot of the time. I think I’ve just lived on the Internet for a while and have learned some tricks along the way. That said, thank you for the encouragement and I’m happy to help in any way I can.

Eating:

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

1. This Spring Vegetable Frittata.

2. Pasta with Roasted Sweet Potatoes, Feta and Arugula.

3. Lots of quesadillas.

Listening to:

1. PODCASTS! Specifically Adult Sh1t, Hannahlyze This and Not Too Deep.  I really like Adult Sh1t because they talk about a lot of relatable mental health topics. I also love the silly Twitter contests they hold weekly. Last week they had listeners tweet them Stupid History facts and this one cracked me up:


2. Feel it Still – Portugal. The Man.
3. You Are Mine – The Avett Brothers (let’s be real, I’m always listening to The Avett Brothers)
4. I Can’t Wait– Star & Micey
5. Novels of Acquaintance – Rising Appalachia

Wanting:

Hole Doughnuts, Asheville, NC, www.roseyrebecca.com

1. Hole Doughnuts. All day. Every day. Also, is it ‘Doughnut’ or ‘Donut’?? I posed this question in a poll on my IG stories, but the results were too close to call. I NEED TO KNOW.

2. This cocktail from The Times at S&W, which is served in a decorative vase. To be honest, I think it’s a little much and definitely hipster AF but I’ve never enjoyed an adult beverage from a vase before. Have you? Plus the drink sounds freaking excellent so, ya know, #YOLO.

3. To visit Chicago. I blame Erin. I’ve never been. Somebody take meeeee!

4. All of these shirts from Fat Bar Apparel.

What’s up with you lately? Have an awesome day! <3

Connect With Me!

Email: rebecca@roseyrebecca.com

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Spring Vegetable Frittata with Breakfast Potatoes

Hey there!

Just want to take a quick second to thank all of you for your wonderful responses to my last post. Writing about my struggles with depression wasn’t easy but I know it was worth it, judging by the comments, emails, and in-person conversations I’ve had with so many of you. It’s really nice to know I’m not alone and I hope it helped you to know that you’re not alone either. 

Sooooo, how’s it going? Happy almost my birthday. That’s a greeting, right? Tomorrow is exactly one week from my 31st birthday AKA the first full day of spring AKA no-jacket weather…but it was snowing yesterday so I don’t know what the heck is going on.

What I do know is that I’m super excited to tell you about this (almost) spring veggie frittata.

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

About a week ago, I posted a picture of this frittata with breakfast potatoes on my Instagram and got a few requests for the recipe. Let me stop right here and warn you that I made this frittata completely spur of the moment and paid very little attention to what I was doing as far as measurements go, so take the ingredient list with a grain of salt (but actually add more salt because it’s tastier that way).

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

Part of the reason I love frittatas so much is that they’re so versatile and very hard to mess up. I used the vegetables I happened to have in my fridge, because, again, spur of the moment, but you can use whatever you like.

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

Another reason I love frittatas is that you can make one in the beginning of the week and reheat for healthy breakfasts all week long. They don’t take long to make and reheat really well in the microwave. I happened to make this one for myself but another great thing about frittatas is that they’re good for feeding a crowd. I regularly make two or three when I’m having friends over for brunch.

What’s brunch without home fries, right? Another really quick, easy brunch dish I like to make is breakfast potatoes. They’re really tasty and only require four ingredients.

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

This, to me, is the perfect breakfast. One that I never tire of because the veggie/cheese combinations are endless. I hope you love it as much as I do!

Spring Vegetable Frittata with Breakfast Potatoes, www.roseyrebecca.com

Spring Vegetable Frittata with Breakfast Potatoes

Serves 4-6

Ingredients

For the Frittata

  • 1 TBSP Olive Oil
  • 3/4 cup Zucchini, diced
  • 3/4 cup Cremini Mushrooms, diced
  • 8 Free-range, Organic Eggs
  • 1 cup Mixed Greens
  • 1/2 cup Cheddar, shredded
  • 2 TBSP Whole Milk
  • Salt and Black Pepper, to taste

For the Breakfast Potatoes

  • 2 TBSP Olive Oil
  • 2 TBSP Grass-fed Unsalted Butter
  • 1 Medium Yellow Onion, sliced
  • 1 24 oz Bag Fingerling Potatoes, sliced
  • Salt and Black Pepper, to taste

Directions: 

For the Frittata

  1. Preheat oven to 350° F
  2. Heat oil in oven-safe frying pan over medium heat
  3. Sauté zucchini and mushrooms for 5-7 minutes, until soft
  4. In a mixing bowl, whisk eggs, greens, cheddar, whole milk, salt and pepper until combined
  5. Add egg mixture to pan and cook until just set on top
  6. Transfer pan to oven and bake for 10 minutes
  7. Slide frittata out of pan and cut into 4-6 triangles

For the Potatoes

  1. Heat oil in a frying pan over medium heat
  2. Add onions and sauté for around 5 minutes, until soft
  3. Add butter and potatoes to pan and cook for 10-20 minutes, stirring occasionally, until potatoes are fork-tender
  4. Season with salt and pepper, to taste

Enjoy!!

Have a wonderful day! <3

Connect With Me!

Email: rebecca@roseyrebecca.com

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