This recipe reminds me of my Polish grandmother. I find so many people in love with food attribute it to a grandparent who got them hooked. Lucky I say. I make the frittata using beet greens but you can easily use baby spinach, which is quicker and easier.
frittata with beet greens
Serves four to six
2 cups peeled potatoes sliced 1/2 inch thick
greens of one bunch beets washed and chopped (or boxed baby spinach)
1 onion chopped
1/3 cup olive oil
half of a zucchini sliced (red pepper/mushrooms also work well)
6 eggs beaten with a dash of milk
salt and pepper to taste
mozzarella cheese torn onto chunks (or feta) to taste
Boil the potatoes in salted water for five minutes. Drain well. In a frying pan waute onion on low-medium heat in half of the measured olive oil, with salt and pepper for 15 minutes until caramelized. Use a pan that is oven safe.
Add zucchini to pan when the onion is almost done. Cook for an additional two minutes and then remove veg and onion from pan.
Add remaining olive oil back to the now empty pan and fry potatoes, adding salt and pepper for 5 minutes until starting to brown. Preheat your oven’s broiler to high. Fold in the greens to the pan with the potatoes to wilt. Add the onion and vegetable back in.
Pour the egg over top, allowing it to cover the entire bottom of the pan. Let egg “set” on stove for 2 minutes. Place the cheese on top, then transfer to oven to broil for 5 minutes. You’ll know it’s done when the frittata poofs up a bit and cheese begins to melt. Remove from oven and slide a spatula around edge of pan to loosen. Shimmy onto a waiting large plate.
Wonderful served with a light green salad. Slice into four large or six smaller servings. Leftovers often
fought over enjoyed in our house the next day for lunch with a little hot sauce.
Rise and shine. This recipe is proof to the theory that planning is half the battle for delicious nourishing food.
I make this most mornings I work out. Truth, I sometimes even think about it while I am working out. If I’m going to get up early to get my sweat on, breakfast is my reward. A hybrid of the now famous chia pudding and overnight refrigerator oatmeal, it’s easy to assemble the night before and full of protein from the yogurt, oats and chia seeds, and anti-oxidants from the blueberries, but I really eat it because it tastes so good.
Swap out the blueberries for mango if you like this one. I’d say it’s a good start to the day. Serves two.
wild blueberry chia pudding
3 tablespoons chia seeds
½ cup oats
1 teaspoon cinnamon
1 tablespoon pure maple syrup or honey
½ cup of frozen wild blueberries
½ cup plain full fat or greek yogurt
½ cup almond milk
The night before, combine everything in the bowl you want to eat it in. Stir and cover. In the morning give it a quick stir. The chia seeds will have absorbed most of the liquid, so add in almond milk and stir to get the consistency you want. Refrigerate for up to two days.
Late summer and the peaches are ripe. This smoothie tastes like peach pie and lazy afternoons. I made this with super ripe peaches from the end of a bushel on a hot Saturday morning. Serves two.
1 cup chopped and unpeeled fresh or frozen peaches
2 tablespoons plain greek yogurt
1/2 cup almond milk
1 scoop sprouted brown rice protein power (optional)
2 ice cubes (reduce to 1 if using frozen peaches)
1 tablespoon almond butter
generous dash cinnamon
Combine all ingredients in blender and off you go.
I love to shop for food. Fruits and vegetables. Salt. Wine. Cheese. Meat. If we are travelling and I spy a spice store I will run to it.
This week I was shopping at my local health food store Evergreen. I was about to throw a box of granola in my cart when I glanced at the price, and then the price of a bag of organic rolled oats. Show’s over. Time to try making granola.
One bite of this and I was a convert. Except for the dried mango, I had all the other ingredients in my pantry. Great tossed over plain yogurt. Or eaten by the handful. You could easily swap out the mango for some raisins or any dried fruit you have on hand.
mango coconut almond granola
1 and 1/2 cup rolled oats
½ cup sliced almonds
½ cup unsalted sunflower seeds (optional)
½ cup unsalted pepita seeds (optional)
¾ cup shredded coconut
½ cup coconut oil (melted)
1/4 – 1/2 cup maple syrup (depending on how sweet you prefer)
1 teaspoon cinnamon
Pinch salt + tiny pinch nutmeg
1 cup chopped dried mango
Preheat oven to 300 degrees. Combine all ingredients, except for the mango. Tumble onto parchment paper lined cookie sheet or large glass baking dish. Bake for 30-40 minutes. Stirring every 10 minutes to ensure it browns evenly. In the last 5 minutes add the dried mango. Let granola cool for at least at hour before packaging. The texture crunches up as it cools. Store in airtight container for 10 days or freezes well.
Chive and cheddar…best friends forever.
This recipe was born out of wanting to make a birthday surprise for Matt. Matt moved to Toronto from rainy London to marry sunny Kate years ago. When it’s his birthday I try to bake something I tell myself is British. These are lovely on their own, or with scrambled eggs for breakfast, or beside a bowl of soup for lunch.
Savory cheese and chive scones
2 heaping tablespoons chopped chives
2 cups flour
2 teaspoons salt
1 teaspoon sugar
5 turns of fresh ground black pepper
1 tablespoon baking powder
½ cup almond milk (or any milk you like)
½ teaspoon dry mustard powder
One stick of butter or 8 tablespoons
1 and ½ cups grated aged white cheddar cheese (cheddar mixed with a ½ cup of asiago or parmesan is also delicious)
Smidge of fleur de sal for sprinkling on top or any good coarse salt
Preheat oven to 425 degrees and throw the stick of butter in the freezer. Hot meets cold here. And get a muffin pan ready. Mix the flour, salt, sugar, baking powder, mustard and pepper.
Wisk the eggs and milk with the chives. Grate the butter over top of the flour bowl. Once you get near the end of the stick use it to grease the muffin pan. Stir the milk into the dry mixture and then add the grated cheese. Taking care to touch it as little as possible. Minimal mixing means the butter stays cold. And that means the scones get fluffy.
Once everything is combined, using a tablespoon in each hand, spoon out a large dollop of batter into each muffin cup. Add a little sprinkle of good salt on top if you like.
Get the scones into the middle rack of the oven quick. After 12-13 minutes the tops will be puffed up and golden brown and you won’t be able to resist the smell. Makes 12.