Last Monday, my Internet was down for the better part of the day. (This would not be a problem if I could get my act together and write my blogs on Sunday evenings, but, well, if I didn't stall, then I wouldn't be me.) By the time I was reconnected to the rest of the universe, I was already caught up in other things. Like, I don't know, my job.
But what about Friday, you ask? Well, by Friday, I was just feeling lazy about writing, since so many other things were happening that day. I had some fires to put out at work (a couple of them are still smoldering in the background, just waiting for me to relax before flaring up again). I was getting ready to record a Christmas CD with the choir. And I had a first date.
You don't really want to hear about any of that, though.
Starting this week, I'm throwing myself whole-heartedly into a crazy schedule. On top of the normal round of show rehearsals and choir rehearsals, I have multiple auditions. One is really close to home; the other is really close to my parents' home (which is not all that close to MY home).
One thing I always try to do leading up to an audition is to eat healthier. I really should have started sooner than the day before auditions start, but, hey, procrastinator on board (see above)! For one thing, no one wants to see a bloated diva on stage. While there's no camera to add 10 pounds, there's still a panel of people scrutinizing you, and I carry enough self-consciousness about the rest of my performance to wonder if my belly is jiggling while I dance.
The other reason I eat healthier in the days leading up to auditions is that it gives me more energy, and directors like energy, or so I've been told. So I'm cutting back on carbs and red meat (although I'm not completely eliminating either from my diet), and focusing instead on lean protein and produce.
I made this quiche a few days ago for dinner, and I'm really liking how it feels like a power food. The leftovers make for a really nice and quick power breakfast!
Spinach and Mozzarella Quiche (Crustless)
1 T olive oil
2/3 cup onions, diced
10 oz frozen chopped spinach, thawed
2 cups shredded mozzarella cheese
1/4 tsp salt
1/4 tsp pepper
- Preheat oven to 350° F. Spray a 9-inch glass pie plate with non-stick cooking spray.
- Slowly heat oil in a medium skillet. Add onions and sauté at medium heat until softened. Add spinach and cook until excess moisture is gone.
- In a large bowl, beat eggs. Add cheese, salt, and pepper; stir until thoroughly mixed. Fold in spinach mixture until blended. Spoon into prepared pie plate.
- Bake at 350° F for 20-25 minutes, or until eggs have set (the quiche will show light browning around the edges). Serve warm.
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