Vegetable Frittata

Sometimes I forget how satisfying a frittata can be.  Aside from being a quick meal, it is a great use to use up vegetables (and anything you want to put in it) that look like they’re getting ready say goodbye.  Have lots of half used veggies you need to cook? Throw them in a frittata!  Can you sauté vegetables? Can you add eggs to said sautéed vegetables? Can you put that combination in the oven? If you answered yes to those questions, you can make a frittata! If you answered no, well, I want to help you.  A frittata is basically a crustless quiche.  Along with the fact that this is not made with heavy cream, this is a much healthier alternative to a quiche.  It is filling enough by itself, but you can also serve it with baby arugula salad or toast.

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Healthy Apple Breakfast Muffins

Growing up in the midwest, apple picking was a popular fall activity.  Southern California does not quite have the same apple picking appeal, but in an effort to make it feel a little like home, I like to travel to Julian, CA, and visit their apple orchards.  Julian is a cute, little mountain town that is known for their apples.  Some great cider comes out of there if you’re a fan… California is experiencing a severe drought right now, so there were only two orchards open this year.  We made the best of it and were able to come back with a bag of (fairly small) apples.  There’s no way we can eat all of the apples before they go bad without cooking them, so I used some of our haul to make a healthy breakfast muffin. These less guilt muffins are quick to throw together and you get apple in every bite.  An apple muffin a day keeps the doctor away. Buttered-Apple-Muffin Continue reading

Butternut Squash Lasagna

Sometimes you’re going to have a busy week and need something filling that can go a long way.  Butternut squash lasagna is your meal.  This butternut squash lasagna was not only filling, but reheats well, making it great leftovers for lunch or dinner later in the week.  Don’t be intimidated by  the number of steps, it is really easy to make (and easier to eat…).  I’m glad I took a break from sweet potatoes to make this lasagna and I love that I can be lazy efficient with my time by getting many meals out of this one dish. If you own one of the best vacuum sealer, saving the leftovers has never been easier.  Happy Meatless Monday!

Butternut Squash Lasagna

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Eggplant Parmesan

It’s Meatless Monday folks!

This is my first time cooking with eggplant. It was surprisingly easy and super delicious, who knew right? In fact, this was my first time even eating eggplant, and lightly battered and covered in sauce and cheese is the right way to eat just about anything for the first time. Every time I see an eggplant recipe, I’m always reminded of the “Friends” episode where Monica accidentally accepts a kickback of steaks and an eggplant and then gets fired. It gave me a strange aversion to my new purple friend. This recipe is fairly easy, and if you’re cooking for yourself or only a few people, it freezes quite well. After this, I’m totally on the eggplant band wagon (wait, it that a thing?).

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Coconut Crusted Chicken Tenders

I am so excited it is football season.  Since I have NFL Sunday Ticket, I get to watch the Vikings play all the way from the West Coast!  Football games are a great excuse for me to make appetizers and I’m taking full advantage.  These coconut crusted chicken tenders will make you want to watch all of the games just to have an excuse to eat them.  The good news is that you do not even need an excuse because they are baked healthy goodness.  They are crispy and all-around amazing.  My boyfriend says I get a little dramatic about food sometimes.  I don’t know what he means.

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Roasted Brussels Sprouts

Yes, you read that correctly.  I’m posting roasted brussels sprouts for Meatless Monday. Before you grumble about how much you hate brussels sprouts (I’m looking at you, mom!), just hear me out. I used to dislike them as well.  However, once I started roasting them and realizing how flavorful they could be, I started to develop an affinity for them. So, maybe give them another shot by trying this recipe!  If you still don’t like them, I’ll never tell you to eat them again.  I promise.

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Quinoa Salad with Roasted Rosemary Sweet Potatoes

I can’t believe it is already Labor Day. This summer flew by. However, that means more of my favorite food. No, not pumpkin, although I will share some pumpkin recipes this fall. I mean sweet potatoes! I think I’ve mentioned that sweet potatoes are my favorite food, but if I haven’t, I’m saying it now. Sweet potatoes are my favorite food. I make them sweet or savory depending on my mood.  When I’m feeling savory (and healthy), I make this quinoa salad. I like the versatility of the dish because it is filling enough that a bowl of it is a satisfying meal for lunch or dinner, but you could also use it as a side dish.  After a trip to the Minnesota State Fair this weekend, I may need a detox with this healthy salad. No regrets.

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