by Yard Athletics – Oct 16th, 2020

By now you may have heard about Merci Boulangerie, the amazing “taste-of-Paris-without-landing-at-CDG” patissiere from Yard founder Ilan Cumberbirch’s sister, Natalie.

After spending years in Paris working at two Michelin star L’Atlelier de Joel Robuchon and Mamiche, Natalie has brought her talents home to Vancouver to start a pick-up and delivery boulangerie.

If you haven’t yet snagged a sample of Merci’s pastries after your latest Yard workout, do yourself a favor and put in an order for this weekend. All we can say is…OMG. If you lack self control and cannot resist buttery sweet delights, you might be in trouble…

We wanted to hear more about Merci from the woman herself, so we sat down with Natalie to hear about her time in Paris (serving dessert to Scarlett Johansson!), how Merci got started and what’s in plan for the future.

How did you get started working as a pastry chef?

 

As a child, I always had a love for cooking and being in the kitchen. I used to fake sick days and would sit and watch Emeril Lagasse and Ina Garten on the food network for hours. After some time at University, I decided to enroll in pastry school. I took the Culinary Arts program at Vancouver Community College while I was on the waitlist for the pastry program; I worked as a line cook and prep cook at catering companies, and started my own side hustle, Food by Natalie Cumberbirch, delivering diet specific meals to families in Vancouver, eventually catering sit down dinners, bridal shower, and holiday cocktail parties. After completing the pastry program, I worked in a multitude of bakeries in Germany and Barcelona, returned to the west coast to work as the Head Pastry Chef at Tofino Resort and Marina. 6 months later, I was back to Europe to start the unknown at Paris’ finest, L’Atelier de Joel Robuchon.

 

Where is the coolest place you’ve worked? 

 

Ohh tough question. Would have to be a tie between L’Atelier de Joel Robuchon and Mamiche. Both polar opposite.

Robuchon is a two Michelin star restaurant where 18 hour days are the norm. I learned a ton of skills; tempering chocolate daily, working and blowing sugar, how to make 80 euro Chartreuse souffles to order without messing up. A big part of what I learned was how to push myself mentally and physically. I remember calling my dad after the first 2 weeks saying I would surprise myself if I could stick it out for 6 months; I stayed at Robuchon the original goal of one year. This was by far the hardest i’ve ever worked, and the french aren’t known for being the warmest of people. Walking into a fast paced kitchen speaking not a lick of french- it wasn’t easy. Living in a hostel for the first month? Also not easy.

Mamiche takes the cake for the most enjoyable workplace. The people I worked with became like family; every morning I would make the coffee for the guys; we would blare french rap or old school french disco. Every few months, the owners Cecile and Victoria (who are huge inspirations for myself) would treat us to dinners out, or weekend away on the coast. People loved coming to work, and it was such an enjoyable place to be. I still chat to a few of the people there on a weekly basis and I think that speaks volumes!

Cooked for any famous people?

 

Made Scarlett Johansson her dessert, took it out to her and tried not to stutter as I explained the components. Apparently, mango and passionfruit are her favourite! Big fan girl moment but I think I kept my cool.

 

What’s your favorite pastry to make? Eat?

 

If bread counts as a pastry? I could eat bread 24/7. Hot out of the oven with salted butter- nothing better. Second best thing- plain croissant. Throw a slice of cheese on that, or some jam. What more could you ask for!

 

Tell us about “Merci Boulangerie”?

 

Merci Boulangerie is my new business venture. It is an online bakery where customers can choose to pick up their order or have it delivered within Vancouver, North Vancouver and Burnaby (subject to change in the coming months). Every product is inspired by my time working in Europe; currently very Parisienne with croissants, pain au chocolat, and the ever so hot roule jambon fromage. I’m confident some German rye breads and sourdoughs will come into play within the next few weeks- stay tuned! My hope is that people appreciate the quality ingredients I use, the time and care that goes into producing a mouth watering product, and know that I am a phone call away, wanting to make this pastry experience as easy and enjoyable as possible.

 

How can we get these insanely delicious pastries into our mouths as quick as possible?? Delivery? Pickup?

 

Yes! I currently offer pick up on Wednesdays and Fridays anytime between 12- 6 pm from 1507 Powell Street, unit 150 (Coho Commissary located directly behind Andina Brewery), and deliver every Tuesday and Saturday between 8am- 11am. Orders can be placed online at merciboulangerie.com; any questions or concerns, don’t hesitate to shoot me an email, dm, call or text and i’d be happy to help with the process. If you are looking for weekly or monthly orders delivered to your home or office, this is something we can easily arrange. All wholesale inquiries, please email us at merciboulangerie@gmail.com for wholesale price lists.

 

What is the go-to order from Merci?

The post Community Spotlight: “Merci Boulangerie” & Natalie Cumberbirch appeared first on Yard Athletics.

by Henry Gould – Dec 17th, 2019

We all know that anxious feeling of going to bed for an early wake-up, and immediately calculating how much sleep you’ll get if you can just fall asleep right now.

Or there’s the dreaded “It’s-1:45am-and-I’m-still-at-the-bar-doing-shots-but-I-have-to-be-up-for-an-8:00am-meeting” kind of sleep calculations which we won’t even get into.

Sleep is a fascinating subject. From an evolutionary perspective, it doesn’t make a whole lot of sense why we sleep. In theory, we’d be way more productive if we didn’t sleep, not to mention we expose ourselves to risk every time we close our eyes and doze off. Lots of people try to wear their lack of sleep as a badge of honor (“I only need 3 hours a night”) but they’re either lying to you, or lying to themselves.

Sleep is very, very important.

From this blog back in April, we talked about just how important it is to a healthy immune system (LINK). However, this recent studied published in Nature: Human Behaviour talks about the link between lack of sleep and anxiety. Unsurprisingly, the less sleep we get, the more anxious we become!

Obviously this can be tough, especially if one suffers from insomnia, as they will then feel anxious about not getting enough sleep, thus starting a feedback loop. I can’t sleep because I’m anxious, I’m anxious because I can’t sleep.

Many external factors can contribute to a bad sleep:

• Light
• Noise
• Temperature
• Pillow, Mattress, Bedding
• Injury, Pain
• Alcohol, Drugs, Medication
• Dehydration, Overhydration
• Diet

Take all these factors into account if you’ve been having trouble sleeping. Things like dimming lights an hour before bed, reducing screen time, wearing earplugs, adjusting the heat in your house, getting a good mattress, avoiding alcohol, these can all make a major difference.

Another often overlooked factor is stretching. When muscles are sore and tight, they can contribute to a bad sleep by causing restless tossing and turning, or just general soreness. Exercise is one of the best ways to stay healthy and thus get a better sleep, but remember to focus on stretching just as much.

From back in the early blogs days –> “Looking For A Better Sleep? Stretch Before Bed”

The post Sleepless Nights = Anxiety appeared first on Yard Athletics.

by Yard Athletics – Nov 1st, 2019

Heads up to all our Yard Athletics community. As of today there have been some adjustments to the pricing for Group Training, as well as Customized Strength & Conditioning 1:1 and 2:1 packages.

Please take a look below and familiarize yourself with the new pricing. If you have any questions, feel free to email “info@yardathletics.ca”

See you in the gym! #YARDHARD

Athletic Group Training

Customized Strength & Conditioning

The post Price Adjustments For Groups, 1:1, 2:1 appeared first on Yard Athletics.

by Henry Gould – Oct 25th, 2019

Ragu Bolognese, the slow cooked meat sauce typical of the city of Bologna, served often but not always with tagliatelle egg noodles, is well loved the world over. However, if you want to start a quick argument, try asking four Italian Nonna’s the “correct” way to make it. Questions like this are almost guaranteed to end in shouting, dramatic hand gestures, and hurt feelings.

Below is the version I like to cook, which I think would stand up nicely in any trattoria across Emilia-Romagna, and hopefully not offend too many grandmother’s. I’ve eaten ragu from Parma to Modena and this tastes just as good, if not better, so take that for what it’s worth…

There’s lots of debate around ragu Bolognese (milk, tomato, type of meat(s)). This version uses some milk, a little white wine, 3 different types of meat (sausage, beef, lamb) and a small spoon of tomato paste. If you want to add or subtract any of those, go right ahead.

Buon appetito!

Ragu Bolognese

• 6 Italian fennel sausages, uncased
• 250g ground beef
• 500g boneless stewing lamb, cut into tiny pieces
• 1 bottle dry white wine (Cono Sur Viognier is cheap and good for cooking)
• 500ml 2% milk
• 1/2 can tomato paste
• 2 bay leaves
• 1 tsp ground Coriander seeds
• 1 Nutmeg seed
• 1 large white onion, finely diced
• 1 large carrot, finely diced
• 2 sticks celery, finely diced
• 4 cloves of garlic, finely diced
• Sea salt
• Black pepper
• Extra virgin olive oil
• Butter
• Parmigiano Reggiano cheese (for serving)

In a big pot, heat some olive oil and butter to melt, then add the carrot, celery, onion and garlic and begin to cook. Cook for 20 minutes slowly, making sure not to let the vegetables brown.

Add all the meats, season with salt and pepper, and start breaking up with a spatula or wooden spoon. This takes a while, you don’t want any big chunks of meat. Everything should be very finely broken up, so take the time to make sure it’s nice and broken up.

Ragu Bolognese in waiting…

Turn the heat up and continue cooking. Add the bay leaves, coriander, and finely grate in half the Nutmeg seed. Now, this stage takes a while… like an hour. All the water will start releasing from the meat, and following that just the fat will be left, at which point you will keep stirring and cooking the meat until it start to brown. If the bottom of the pan seems too dry, add more butter and olive oil. If there’s not enough fat the meat will scorch to the bottom of the pan, ruining the sauce. Fat is your friend…

After ~1 hour, the meat should be starting to brown nicely. Add the tomato paste and start to fry it in the fat left in the pan. Keep stirring to caramalize all the meat in the tomato paste.

Then, add some white wine to deglaze the pan (~250 – 350ml), scraping everything off the bottom of the pot. Start with about 1/2 bottle of the wine, but use more if it seems too dry. Cook until almost all the wine has evaporated.

Then, add some milk (250 – 500ml) until the sauce looks quite loose, but not too watery. It should be reddy brown, like a brick. Lower the heat, cover with a lid, and allow to cook for an hour. After an hour, check the seasoning. Because you’re probably going to be eating this sauce with some sort of grain (pasta, risotto, polenta) you want it to be richly flavored and well seasoned. Season with salt and pepper.

If serving with pasta, add some of the ragu to a different pan and put on medium heat. Cook your pasta until 1 minute under package instructions, then toss the pasta in the ragu pan and cook for a final minute together. Toss in grated parmigiano reggiano and serve.

The post RECIPE – Ragu Bolognese appeared first on Yard Athletics.

by Henry Gould – Sept 20th, 2019

Positive thinking is more than just a catch phrase. Often times we doubt ourselves and our abilities, and we give up before we’ve really, truly pushed ourselves, or before we’ve exercised all potential options in front of us to achieve a goal. Whether this is at work, at home or at play, having a particular mindset established when you hope to complete a goal is a huge factor in whether you do it or not.

I’ll give a personal example: in the last 12 months I’ve been training every week with Ilan, Shawzo (and occasionally the godfather, Jeremy Martin @ Loaded Athletics) learning the ropes of olympic weightlifting. Outside of my 10+ years playing rugby, olympic weightlifting is the hardest physical activity I’ve ever done. Not only is it physically demanding, it is incredibly mentally demanding. For each lift (i.e. clean and jerk) you are working within a small threshold of the maximum weight you can physically lift, all the while thinking about correct form, posture, and above all else, trying not to drop 100kgs on your head.

Countless times Ilan or Shawzo has loaded the bar with a heavy amount of weight, and I fail. Usually, it’s because there was a creeping sense of doubt in my mind that I couldn’t do it. But, more often than not I will try again, and once I’ve taken a moment to regroup – perhaps also getting some encouraging words – I will eventually make the lift. I didn’t get stronger in between each lift, I just had to focus, think through everything, and trust that I could do it.

The power of positive thinking can transfer to any aspect of life, but is particularly interesting with physical pursuits. After all, professional athletes constantly rely on sports psychologists to help them get in a strong head space before a game or competition. Self doubt can be one of the most negative influences on an athlete, whereas positive thinking and visualization of winning can be the most powerful.

Below is an article about the Canadian World Junior Team, and the sport psychologist who worked with the team the entire tournament enroute to their Gold Medal win.

CBC: “How the mental skills needed to win hockey gold are used for all athletes”

We were also lucky enough to receive a great piece on the Power of Positive Belief (and the inspiration for this blog) by longtime Yard Athletics client and resident psychologist, Dr. Debbie Samsom. Debbie is running a marathon in a few weeks, and felt inspired to pen the below from her longtime hero, Terry Fox, whose annual run we celebrated on Sept 15th, 2019.

“The Terry Fox Run is happening all over the world this Sunday. This run has been an annual event since 1981, the year Terry died. That 1981 run was the first 10K I ever completed. I have been running ever since.

Terry is my hero. Every year as the Terry Fox Run approaches, I reflect upon his incredible fortitude, grit, and indomitable spirit. He ran a marathon a day for 143 days, with a prosthetic leg and in constant pain. He only stopped when cancer spread to his lungs, ultimately resulting in his death. How did he do it?  He achieved this because he believed he could. Simple as that. Belief is the most powerful tool that we have to help us accomplish our goals – physical or otherwise. 

I am running a marathon in a couple of weeks. I know it’s going to hurt (it always does). I know that with about 10K to go, negative thoughts will start entering my brain, telling me to stop running (Who cares if I walk? Why continue to suffer? ) I will fight these thoughts, and Terry will help me. It’s just one measly marathon. If Terry can do 143, I CAN DO THIS.  

So what do you believe you can achieve?  Not because it’s easy, or comes naturally to you, but because you are willing to dig deep and give it everything you’ve got.”  

“I just wish people would realize that anything is possible if you try; dreams are made possible if you try” – Terry Fox

The post The Power Of Belief appeared first on Yard Athletics.

by Yard Athletics – Sept 19th, 2019

By far one of the most exciting merch collaborations Yard Athletics has done to date. Available now in the gym are both new YARD branded Ciele running hats, as well as YARD branded Specialized water bottles.

Ciele started in Montreal over 5 years ago, and has since grown to become the hat for runners around the world. These hats have the YARD logo on the front with Ciele Athletics stitched on the side. Hats are all black.

Ilan demonstrating the squeeze capabilities of the new Specialized water bottles

We’ve also got new Specialized water bottles covered in the Yard Athletics bull logo. They’re squeezable, meaning getting a quick sip of water without taking the lid off is super easy. Given Specialized and their history with road biking, we figured they would know what’s up.

Ciele Hat – $44.99 +tax

Specialized Water Bottle – $19.99 +tax

#YARDHARD

The post New Ciele Yard Hats + Specialized Water Bottles! appeared first on Yard Athletics.

by Henry Gould – Sept 12th, 2019

This recipe might sound like something you made in college when there was quite literally 2 items left in the cupboard. But never fear! This is a delicious meal you can make week in, week out.

Do you like healthy lunch / dinner ideas you can make in ~30 minutes? Do you like food that is super cheap to prepare (~$6 for 2 people), can be done with minimal ingredients, and will help refuel sore muscles following a grueling #YARDHARD workout?

***huge cheer of people saying YES erupts***

AWESOME!

Fried rice is a blank canvas. You can throw almost anything in and it will likely be good. Use this recipe as a guideline and adjust as your taste dictates, or as you have things in the fridge that need using before they go bad.

Try to opt for tuna canned in oil (Rio Mare Tuna in Olive Oil being one of the best).

If you’re a real fancy pants, you can obviously use fresh tuna, or salmon, or even cod, chopped up very fine, then added to the pan at the same time as the tuna below.

Tuna Fried Rice

• 1 can of oil packed tuna (~150-200g), drained
• 1 cup of cooked and cooled rice (jasmine or sushi rice)
• 4 green onions, sliced finely
• Soy Sauce
• 2 cloves garlic, minced
• 1 thumb sized piece of ginger, peeled and grated
• 2 eggs
• 1 leek, green part removed, white part chopped finely
• 1 carrot, chopped finely
• 1 jalapeno, chopped finely
• 1 lime, cut into wedges
• 1 pinch of sugar
• Olive oil
• 1 bunch Thai basil (optional)
• Dried Bonito flakes (optional)

First things first, get everything prepped. I mean, everything. Take the soy sauce out of the fridge, chop all the vegetables and put into bowls, crack the eggs. It will make cooking much easier.

Get a large frying pan over medium heat, add some oil, then add the leeks and carrots. Fry for a few minutes until they start to turn brown. Add the garlic, ginger and jalapeno, stir for a second, then add the tuna. Break up the tuna with a spatula until there are no big chunks left.

Crack both eggs into the hot pan, then add the rice. Use your spatula to scrape everything off the bottom of the pan, then do little “chop” motions downward to help break everything up and mix it together. The egg will start to cook with the rice, coating each grain.

Keep cooking, scraping the bottom (so the rice doesn’t stick) then mixing around. After ~5 minutes, sprinkle with a small pinch of sugar, then drizzle over soy sauce; probably more than you think. This is the main seasoning for the rice. Keep stirring, stirring, stirring until everything looks evenly coated. Taste a little bit… does it need more salt? Add more soy sauce.

Turn the heat off, add the green onions and Thai basil (if you’re using it) and stir around just so they begin to wilt a bit. Sprinkle with the Bonito flakes and serve with lime wedges.

The post RECIPE – Tuna Fried Rice appeared first on Yard Athletics.

by Yard Athletics – Sept 5th, 2019

At long last… summer is over… *single tear streams down face*

That doesn’t have to be a bad thing! The approach of Fall means there’s a perfect excuse to get back in the gym (after a few too many summer patio drinks…) and tighten up that body. Your best bet? Book in for classes over the next few weeks on the MindBody app as things are starting to get busy in the gym.

Now, crushing your fitness goals means exercising, but it also means getting the right nutrition throughout the week so your body can recover. And to build more muscle you need…? PROTEIN

That brings us to our friends at Blonyx, who have just released a delicious new egg white protein powder. The best part? If you go online and use the “YARDHARD” discount code, you can get 10% off your purchase, along with any other Blonyx products you may need!

Some quick facts on the new Blonyx Egg White Protein Powder:

• 20g protein per serving
• 130 calories
• 4g BCAA’s
• Tastes great (no eggy taste)
• Mixes easily in water

THERAGUN

You might have also noticed some cool new toys in the Gym lately. These are called “Theragun’s“, a percussive therapy tool that allow you to get out all those pesky knots sitting in your legs, hips and backs, without asking your significant other to massage you all the time.

The benefits of percussive therapy are huge, with tons professional athletes using tools like Theragun to recover quicker. Next time you’re in the gym, give the Theragun a try. Also, if you’re interested in purchasing a Theragun give us a shout at “info@yardathletics.ca” to find out more details.

MERCH

We got merch people! See below for the current stocklist of what’s in the gym. We’re also taking orders on these wicked Jensen Lee Canvas Duffel Bags ($80) that we can customize with any name on the side panel. Send us an email “info@yardathletics.ca” to reserve yours now.

Snap Back – $39.99

Dad Hat – $29.99

Glute Bands – $35

Shaker Bottles – $10

Stickers – FREE

*** FINAL NOTE – please direct all booking and scheduling questions to “info@yardathletics.ca” or use the MindBody app, and refrain from texting or DMing on Instagram posts.***

The post Blonyx X Theragun X Merch appeared first on Yard Athletics.

by Henry Gould – July 19th, 2019

#YARDWORK2019 is one day away! With a fully sold out event this is shaping up to be one of the best days of summer. A huge thank you to everyone who signed up, volunteered, organized and supported this amazing event getting put together.

Make sure to stop by the DJ tent and say hello… requests always welcome, just no guarantees I’ll have your track in the record bag 😉

For those who did YARDWORK 1.0 in Stanley Park, you know it was no cake walk. Chains were hauled, tires were flipped, and kettlebells were speed-walked at a very brisk pace. There were a lot of sore bodies the next day, which means fueling up with the right nutrition before / during / after the event is crucial to minimizing soreness, maximizing gains, and overall performing at your best.

Below are a few meal ideas for tonight, as well as breakfast ideas for tomorrow, snacks for during the day, as well as a stretching protocol.

NIGHT BEFORE // #YARDWORK2019

• Curious about trying intermittent fasting or a Ketogenic diet? Now is definitely not the time to start! Save it for next week. Training the body to run on stored body fat takes time, and if you’re not used to it you might crash and burn on the 50 yard line, halfway through a tire toss.
• “Carb loading” is the cliche before big sporting events, but there is no doubt your muscles need to be full of glycogen to perform at their best (glycogen being how the body stores sugar for energy).
• The night before, keep it simple:
  • Protein (chicken breast, chicken thighs, pork tenderloin, steak, tofu, cooked chickpeas)
  • Simple carbohydrate (pasta, rice, potato, sweet potato, squash)
  • Vegetables (salad, green beans, stir fried zucchini, roasted asparagus)
  • Avoid excess salt as you don’t want to get dehydrated
  • Limit alcohol, or abstain for one night (save it for the margarita bar at #YARDWORK2019…)
  • Water, water, water
• Stretching
  • Stretching should be done throughout your day, every day of the week. If you’re active, your muscles will constantly be getting tight due to the hard work you’re putting in, so stretching helps lengthen the muscle fibers, improving flexibility and preventing injury.
  • Get in a long, 10 minute stretch of the back, calves, hamstrings, quads, groin and neck the night before.

MORNING OF // #YARDWORK2019

• Again, simple carbs are key as you want to eat something easily digestible. Eating fried eggs and bacon is a bad idea, as those foods are much harder to digest and could leave you bloated and lethargic when the opening whistle starts.
• I can’t live without coffee, but before an event the caffeine can mess with your digestion, as well as dehydrate you. If you can, skip it and stick with water.
• Breakfast:
  • Oatmeal with berries, nut butter, yogurt + scoop of protein powder
  • Toast with nut butter, jam, yogurt
  • Natalie Cumberbirch’s “Coconut Peanut Energy Balls”
  • Ashley Hildebrand’s “Chickpea Flour Banana Pancakes”
  • Henry’s daily breakfast shake
    • 1/3 cup rolled oats, soaked in 1 cup of water for 10 minutes
    • 1 pinch cinnamon
    • 1 tsp honey
    • 1 scoop chocolate vegan protein powder
    • 1/3 banana
    • 2 ice cubes
    • 3 tbsp’s kefir yogurt (optional)
• Stretching#2
  • There will be a group warmup before the Social & Competitive divisions, but stretching before you get to Thunderbird Stadium is a really good idea.
  • Start from the ankles and work your way up. If something is really tight, don’t ignore it just because it hurts. Push through it, and allow the muscle to relax. Remember, any discomfort during stretching is always better than being injured.

DURING & AFTER // #YARDWORK2019

• There will be lots of water and Gatorade available during the event, but bring your own bottle to refill as it’s going to be hot. Your sweat is full of salt, which means you need to replenish those salts throughout your activity to avoid cramping. Gatorade has salt in it, but consider bring a spare in your bag just in case.
• Bring sunscreen! It’s going to be hot and sunny.
• Lunch is provided by Big Day BBQ, but just in case, stuff some of these in your bag:
  • Energy bars or protein bars
  • Bananas
  • Potato chips (carbs + salt + fat = great recovery snack)
  • Protein shake (bring the dried powder in a shaker cup, fill with water at the event)
• Stretching #3
  • When you’re done a big workout, usually the last thing you want to do is stretch. Unfortunately, this is the time you really need to be stretching.
  • Grab your team, get a cold beer, and sit down for a quick 5 minute stretch to release those tight muscles. Your body will thank you on Sunday…

That’s it! See you tomorrow at Thunderbird Stadium.

#YARDWORK2019

The post Fueling Up // #YardWork2019 appeared first on Yard Athletics.

by Henry Gould – July 9th, 2019

Credit where credit is due: those Starbucks sous vide egg bites are a welcome addition to the realm of “quick eats available most places”. Especially in airports where you don’t always want a $19 sandwich, the bites are high in protein, low in carbs, and still taste pretty good. And since you can’t go anywhere without tripping over the green mermaid, you always kind of know you’ll be able to find them in an unfamiliar environment.

But why not make them at home? The below recipe can obviously be made into a normal frittata, or poured into an oiled muffin tray and baked into “egg bites” which keep great in the fridge for a couple days.

The Greek flavors in this work really well, but obviously experiment to your hearts content.

Greek Frittata

• 12 free range eggs
• Feta Cheese (cow or sheeps milk)
• 1 bunch spinach, washed well and chopped
• 1 bunch fresh dill, washed and chopped
• 1 pinch dried Greek oregano
• 1 bunch green onions, chopped finely
• Extra virgin olive oil
• Sea salt
• Black pepper
• 1 lemon

Heat 2-3 tablespoons of olive oil over medium heat in a nonstick pan. Add the chopped green onions, withholding a small handful for later. Fry the onions for a couple minutes, then add the spinach and continue to cook until wilted. Season well with salt and pepper, and a pinch of the oregano. Cook until all the liquid has evaporated. Take off the heat and squeeze over some fresh lemon juice.

Crack the 12 eggs into a bowl and whisk well. Add some crumbled feta cheese (as much as you want), the chopped dill and the reserved green onions. Season with a little salt and pepper, and whisk again.

Add the cooked spinach mixture to the eggs and mix thoroughly.

If making a frittata, preheat your oven to 400F, then wipe out the pan used to cook the spinach and add a little more olive oil. Pour in the egg mixture and cook over low heat for 5 minutes, then stick in the preheated oven. Cook for 10 minutes then take out and check for doneness by poking in the middle with a knife. If it’s still runny, continue cooking until set.

If making the egg bites, take a muffin tray and wipe each section with olive oil. Spoon the egg mixture into each opening. Bake in a 400F oven for 10 minutes before checking for doneness.

The post RECIPE – Greek Frittata (Regular & “Sous Vide Bite” Style) appeared first on Yard Athletics.