All this time that I’ve been without cruising, I had imagined a world of never doing it again. Maybe it’s the fact that I suffered internally being without communication to those I love. I missed birthday parties and family gatherings. I missed opportunities and phone calls. I remember why I did it. I did it because I wanted the experience and to be a “well-rounded interpreter”.
As I always say, “I have seen the world and my heart is full”. Now having experienced a cruise with family, I can see a future ahead with many family cruising adventures.
In my experience cruising, whether for work or for pleasure, there are so many options when it comes to eating on a ship! Everybody makes excuses as to why they eat so much when they’re on a cruise but I definitely know that I have no excuse for not eating healthy while on a cruise.
Cruise ships have everything, literally everything. From the worst food in the world to the healthiest stuff on the planet, they’ve got it all. One thing I always crave when I’m on a ship is a breakfast frittata. They always have tons of cheese so I bypass it each time and always come home dying for a frittata after cruises. They have the most amazing omelettes and don’t even get me started on the over easy oven-baked eggs!
Spinach and artichoke dip was a long time friend of mine until I found out I was lactose intolerant. This change became much more than I thought it ever would. Living a life without dairy means I have to make twice the sacrifice of want to comes to eating healthy to assure no cheese or milk slip into my food. Since there are no more spinach and artichoke dip nights, a spinach and artichoke frittata would definitely suffice the craving of both. This is the perfect combination not to be missed!
XO
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- 1 cup spinach
- 1 cup artichoke hearts
- 1 cup broccoli
- 1 tbsp olive oil
- Sea salt, to taste
- 1 dozen eggs
- ½ cup Fairlife milk
- 1 tsp sea salt
- 1 tsp black pepper
- Preheat oven to 350° F.
- Sauté your veggies in olive oil until bright. Sprinkle with sea salt. Set aside.
- Whisk up your eggs and milk in a medium bowl. Add veggies. Sprinkle with sea salt and pepper. Combine evenly.
- Pour your frittata mixture into a 10 inch cast iron skillet. Bake for 20-30 minutes. Take a peak 5 minutes prior to the timer going off. If it's already looking golden, take it out of the oven.
- Remove from the oven. Allow to cool.
- Cut into slices. Serve.
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