Saturday, April 19, 2014

Deep Dish Breakfast Fritatta

For week 2 of our Healthy Eating Challenge, I put together this Deep Dish Breakfast Fritatta.  It's full of veggies, it's satifying, and it's easy to put together!  All of my favorite things in one meal.  It's also Gluten-Free, Paleo, and Vegetarian.  Hubs came home from work for lunch just because I made which case, I might be making it more often!

This dish is great because you can use any number of veggie combinations...which makes it perfect for clean-out-the-fridge-day.  Any of these veggies can be adjusted to suit your taste or whatever you have on-hand!

Deep Dish Breakfast Fritatta

  • 1 1/2 Tbsp coconut oil
  • 3 cups mushrooms, sliced
  • 1 large onion, diced
  • 2 red bell peppers, diced
  • 3 cups spinach
  • 2 medium sweet potatoes, baked and diced
  • 1 large tomato, diced
  • 10 eggs
  • salt and pepper to taste (freshly ground)
  1. In a large skillet (cast iron or non-stick), saute mushrooms in 2 batches in about 1/2 T coconut oil (for each batch).  Set aside.  
  2. Add more coconut oil and saute the onions and peppers.  
  3. Add spinach and stir a few times to wilt it.  
  4. Add the mushrooms, sweet potatoes and tomatoes.  
  5. Crack the eggs into a large bowl and whisk until they come together.  
  6. Reduce heat to low and pour eggs over the veggies.  
  7. Cover and let cook until the eggs are just set (mine probably went for 10 or 15 minutes, keep an eye on it).  
  8. Transfer to the oven and finish under a low broiler for 2-3 minutes.  Remove from oven.  Hubs ate his hot out of the pan.  I'm eating mine cold.  Right now.  As I type this.
*If your eggs have one or two spots that just won't seem to set, try putting it in a 350 oven for 5-10 minutes.  When eggs are set, then finish under the broiler if needed.

 *I baked sweet potatoes last night for dinner, so I threw a couple of extras in for the fritatta.  Tossed them in the fridge overnight and they were ready to go when I started cooking today.  Click HERE for super easy baking instructions.

*If your oven doesn't have a Low broil setting, check it after one minute.
 *I have a thing about browned eggs.  They make me gag.  And I hate them.  And I mostly try really hard not to eat them.  This frittata will get a little browned on top, but it actually works and it's really good.  Just don't make them too brown!

*Sometimes when I make omelets I will whisk some cumin or Tobasco in with the eggs.  That would be delicious in this frittata.

Check out these other great recipes from week 2!

Almond Milk - Rick•a•bam•boo | Chocolate Almond and Cherry Amaranth Cookies - Clarks Condensed | Chicken Avocado Sandwich - Life as Mrs Larson | Light and Easy Fish Tacos - Keep it Simple, Sweetie | Blackberry Ginger Chocolate Chip Muffins - Cooking with Curls | Asian Marinated Pork Chops - Hezzi-D's Books and Cooks | Deconstructed Fresh Spring Roll Bowl - Je suis alimentageuse | Broccoli Quinoa Casserole - Yummy Healthy Easy | Roasted Asparagus Skinny Guacamole - Everyday Southwest | Raw Vegan Fudgy Bars (Gluten-Free, V) - Wallflour Girl (Ala) | Grilled Cedar Plank Salmon - Delightful E Made | Pineapple Raspberry Green Smoothie - Project Domestication | Sun Dried Tomato and Cheese Stuffed Chicken - Yours And Mine Are Ours | Caramelized Banana Pecan Paleo Ice Cream Recipe - My Natural Family | Garlic and Rosemary Mashed Cauliflower - My Daylights

Saturday, April 12, 2014

Grilled Zucchini

I am really excited to participate in a Clean Eating Challenge this month with 19 other fantastic bloggers!  If you want to Follow Us On Pinterest, you can have access to even more great, healthy recipes!  We will have everything from main dishes to drinks, so you won't want to miss it.  We will each post a recipe weekly of something wonderful that will make you want to get off the computer and start cooking!  At the end of the challenge all of these great recipes will be compiled into an ebook.  Perfect way to make summer cooking a snap!  For my first post I wanted to share one of my favorite ways to eat one of my favorite veggies.  I used to always roast it...until I did this.  Haven't roasted it since!

I was making grilled cheese for dinner one night (because I'm fancy.  and because I pick my battles, and this was a night that I didn't want to battle about dinner with my picky eaters).  I was getting ready to roast some zucchini in the oven, and I had one of those amazing Eureka! moments.  The one thing I wished I could change about oven roasted zucchini is how it doesn't come out browned with a layer of crisp.  Delicious, but not crisp.  I looked at my griddle, threw some zucchini on, and we've never looked back!  It's one of our very favorite ways to eat zucchini. 

 This is my fun, new stove-top griddle that Hubs gave me for Christmas (he knows the way to my heart!).  It fits over the burners on any electric or gas stove (and the other side is a grill pan!  It's awesome).  We used a counter top griddle for over a decade, but I've always hated how much cupboard space they take to store.  This can store vertically or horizontally (but if you stack it with other pan, protect your surfaces!), so it takes tons less space, and actually gives me more cooking surface.  Much love right here for this thing.
I start with a preheated surface, then give it a coating of butter or oil.  Throw your zucchini on, season it, cook until browned, flip, cook that side until browned, and viola!  Amazing zucchini that took only minutes to prepare, and even fewer minutes to eat.

Grilled Zucchini

  • zucchini
  • butter or oil
  • cayenne pepper
  • black pepper
  • seasoning salt
  • grated parmesan cheese (optional)
  1. Preheat griddle to medium heat (about 350)
  2. Add a thin coat of butter or oil and place zucchini on hot surface.
  3. Sprinkle on cayenne pepper (conservatively...a little goes a long way), black pepper, and seasoning salt.  If using parmesan cheese, sprinkle on last.
  4. Cook for 3-5 minutes, or until browned.  Flip and cook an additional 3-5 minutes, or until well browned.  Remove and serve warm.
*I use whatever size zucchini I have on-hand out of my garden.  I even do this with very large zucchini.  They have a higher water content than small zucchini, but they still cook well with this method.  As zucchini is not in season right now, those pictured came from the grocery store, so they are quite small.

*I learned the hard way that not all counter-top griddles are the same.  I was used to 350 being my go-to medium heat for most of my griddle recipes.  When I switched to a new one, I quickly realized that 300 was the medium heat for that particular appliance.

Check out this week's other great Clean Eating recipes!

Green Popsicles life as mrs larson | Lazy Summer Salsa southwest girl | Stir Fry Tofu and Vegetables in Chile Sauce hezzi-d's books and cooks | Greek Salad~ tips from a typical mom | Tropical Smoothie Bowl je suis alimentageuse | Orange Chicken with Chickpeas Stirfry my daylights | Paleo Biscuits Recipe my natural family | Taco Stuffed Avocado with Avocado Salsa yours and mine are ours | Fire Ants on a Log Recipe project domestication | Easy Spinach & Egg White Omelette yummy healthy easy | Blueberry Almond Chia Seed Pudding delightful e made | Clean Cobb Salad cooking with curls | Roasted Sweet Pepper Dip keep it simple sweetie | Rosemary Pita Bread with Roasted Red Pepper Hummus clarks  condensed | Garlic Greens rick•a•bam•boo

Saturday, April 5, 2014

My Great Big Fun Exciting News!

And now, for the moment you've both been waiting for!!  I am finally ready to tell you about my great, big, fun, exciting news!

About 3 and 1/2 months ago I was on the blog Somewhat Simple looking around at some of their great recipes and crafts.  I clicked on the Meet the Team page and saw that they had several contributor spots to fill, one of which was for food.  I thought Oh, that would be fun.  Then I had to change a diaper and forgot about it.

A couple of weeks later I was back on Somewhat Simple and I saw that the contributor spots had still not been filled, and saw a link for information on joining the team.  I read the requirements, typed up a quick email, and sent it off.  Then forgot about it for a while.  In fact, I didn't even think to tell anyone that I had applied.

I remembered my email a couple of times over the next couple of months, but since I hadn't heard back, didn't think much of it.  Then a few weeks ago I was checking my email, saw one from Steph at somewhat simple, and thought Oh, yeah!

I opened it and read this:

Out of over 200 applicants, I was chosen to contribute recipes to this awesome website put together by super talented women!!  I'm on a Creative Team!  Creative!  I used to think my creativity relied on whatever I could copy off Pinterest, or unassuming passersby. But I realized that I do love to create.  And I do it a lot.  So why not show some of my ideas to a larger audience than my kids and whoever hasn't unfollowed me on Instagram (because I post a lot of pictures of food).  :)   

I'm really excited about this neat opportunity!!  It will not, however, make me rich (it is unpaid) or famous (it is not my blog), but it will be a fun outlet to showcase some of my good ideas that I hope others will enjoy as well.  My first post is TODAY at 7:00 am.  CLICK HERE to check it out and let me know what you think!  And leave me comments.  And pin it.  Because I am actually kind of nervous to be on such a public platform.  But mostly, I am just excited!!  xoxo  

Sunday, March 30, 2014

How to Measure with your Hand!

Have you ever been out shopping and thought, "Wow, I really wish I knew how long this was." or "I love this, but will it fit my {fill in the blank}?"  Or sometimes when I'm baking and the dough needs to be rolled out to a 16x20 rectangle.  What to do?  Get out a ruler?  Find a measuring tape?  See if there's an app for that?  NO!  Use your hand.  Really.  I saw Hubs measure something with his hand when we were first married, and it was such a eureka moment for me!  I could measure my hand, then use MY HAND to measure other stuff!  I do it all. the. time.

The span of my hand is exactly 8 inches, as you can see, so whenever I need a quick measurement, this is what I do!  Pure genius.  I use it to measure ribbon, dough, baking dishes, cello bags, random kids stuff...everything!

Friday, March 7, 2014

Cowboy Caviar

Sometimes you go on a girls road trip.  And sometimes your friend will bring something really yummy.  And sometimes you eat so much of it that you nearly make yourself sick.  And sometimes it will be cowboy caviar.  And then you will definitely go home and have to make it!

This is a great recipe for fresh summer taste in the winter!  If they are in season, you can substitute fresh ingredients for any of the canned goods.  But it's still devour-worthy if it's February and you're going to St. George with some of your favorite people.  Give it a try!  I gave some to my sister and she said, "This is really good.  Wait...this is really good!"

Cowboy Caviar

1 can (15.25 oz) supersweet yellow corn, drained
1 can (15.25 0z) white corn, drained
2 cans (15 oz each) black beans, rinsed & drained
1 can (14.5 oz) petite diced tomatoes, drained
1/2 bunch cilantro, chopped
3 green onions, thinly sliced
1 red bell pepper, diced
2-3 cloves garlic, minced
1 avocado, diced
1 packet Good Seasons italian dressing mix
3/4 cup lemon juice
1/4 cup lime juice
3 Tbsp olive oil
3 Tbsp red wine vinegar
1 1/2 tsp salt

Add all ingredients to a large bowl and gently combine.  Delicious right away, but even better once the flavors have had a chance to mingle.  Serve with chips, or in a taco bar.

*White corn was about 3 times the price of yellow corn, so I used 2 cans of yellow corn.

*I had an extra 1/2 of an avocado in my fridge, so I added that as well, for a total of 1 1/2 avocados.  Next time I might use 2 avocados.

*Fresh-squeezed citrus is best, but bottled works fine.

*If you are lucky enough to have garden-fresh tomatoes, sub 1 1/2 cups diced tomatoes for the canned tomatoes.

*The salt may be omitted, but it brings out a fuller, rounder flavor.  And if you use a non-processed salt (like Redmond Real Salt), then it's actually good for you!

Saturday, March 1, 2014

Avocado Cilantro Lime Dressing

I've started buying avocados weekly from Costco.  That would be 6 per week.  Large ones.  For someone who used to be a self-proclaimed avocado hater, this is big.  We figured out a recipe for our favorite guacamole, they go with our eggs and any mexican-ish dish.  Even on toast with a little bit of lime and garlic salt mixed in.  They are versatile, full of good fat, and make everything more delicious!  I posted this recipe over on Western Garden's blog (where I have begun blogging for them!  Hence the neglect on this poor bloggy).  Since this is where I store all of my favorite recipes, I am reposting it here!

This dressing is tangy and delicious!  I made it for salad (when we had our 93 year old Great Grandma over for dinner, and she raved about it!), but I think today I will try it on a tuna melt.  Because after cleaning up ALL day yesterday after two sick kids, this mama needs some comfort food.  Especially since Hubs has been out of town on business, so I'm on call 24/7.  Let me tell you, I've never been so grateful for my washing machine!  I really think they should start making them with a garbage disposal.  This revelation came last night after both of my sickies threw up their dinner.  In bed.  After sickie #1 threw up 5 other times yesterday.  One of which was in the car.  With all the other kids nearby groaning loudly about how gross it was.  And they were right.  So if you need comfort food like I do, or if you just need an avocado fix, try this delish dressing!

Avocado Cilantro Lime Dressing
1 clove garlic
juice of 1 lime
1/2 ripe avocado
1/4 cup fresh cilantro, stems removed
1/2 tsp agave
1/8 tsp cumin
dash cayenne pepper
fresh cracked salt and pepper, to taste
1 Tbsp olive oil
2 Tbsp plain greek yogurt
2 Tbsp milk

Add all ingredients to your blender jar.  Process until smooth and creamy.  This dressing is very thick, to make it more pourable for salads, thin with milk until it reaches your desired consistency.

Friday, February 21, 2014

Handheld Citrus Juicer

When Hubs and I got married, we were given an electric citrus juicer.  I used it for 10 years (and loved it) before I packed it away in preparation for our major remodel.  Since we were moving into my in-laws' house during the remodel, I had to be pretty selective about the kitchen gadgets I took.  There wouldn't be room for much (since her kitchen was already filled with her things), and there definitely wouldn't be space for doubles.  I knew she had citrus juicers, so I didn't worry when I packed mine away.  After using her glass juicer and the kind that presses the juice, I just didn't love them.  Glass always worries me when my kids are around, and it was a lot harder to use than my old one.  The other juicer always left a lot of juice that I'd have to go back in and get with a spoon.

Then one day (a few weeks ago) I was at NPS (the most random store ever) and I saw this for a few dollars:

The first time I used it I was in love!  It's small, easy to store, easy to use, goes straight to the dishwasher after I use it, and it works amazingly well.  Gets every drop of juice.  It works so well, in fact, that I might not go back to my electric juicer (which works like a champ, but it's bulky, takes quite of bit of cupboard space, and has a lot more parts to clean).  I love finding a gadget that makes my life easier!

Tuesday, February 18, 2014

Guacamole {Chipotle Copycat!}

Hubs loves to eat at Chipotle.  He especially loves their guacamole (which is ironic, seeing as how we both used to carefully scoop any avocado-related items out of our Mexican food).  Maybe we're growing up?  After a couple of attempts, we LOVED this guac!  (So did our friends, my sister, and Hubs' brother!)  You will love it because it's so fresh and has a little bit of a kick! 

Guacamole {Chipotle Copycat!}
3 large ripe avocados (peeled & pitted)
1 1/2 Tbsp lemon juice (fresh squeezed)
1 1/2 tsp lime juice (fresh squeezed)
1/2 cup fresh cilantro, finely chopped (stems removed)
1/3 cup red onion, finely diced
2 tsp jalapeno, finely diced
1 1/4 tsp kosher salt

Place peeled and pitted avocados in a medium bowl.  Using a potato masher or fork, mash the avocados and lemon and lime juice.  Leave it chunky.  Add in all remaining ingredients and combine thoroughly, careful to keep the chunky consistency.  Serve with your favorite tortilla chips. 

*At Chipotle they fry their chips fresh and then sprinkle them with salt and fresh lime juice. 

Sunday, February 16, 2014

a day in the life

Life is crazy right now.  We are living in my in-laws' house while we remodel ours.  I drive 3 of my kids to 2 different schools.  We are just finishing up basketball for the older boys, which was taking 4 nights every week!!  Then there's scouts and playdates and meetings with our contractor.  And the stress of choosing floors and cabinets that we will love for at least 30 years because we are definitely NOT remodeling again until...maybe ever.  Add in exercise every(ish) morning, dinners every night, babysitting my darling nieces once a week, volunteering in 2 different classes at least monthly,  and adding hours to my at-home job, and the daily schedule is pretty tight.

And then we have a day like this:

Baby Sunshine greets me in the kitchen with a couple of hands full of bag balm.  If you've never cleaned bag balm off a 2 year old, please consider yourself mighty lucky!  It's practically a surgical procedure...bag balm is thick and lasting.  And thick.  This would be the THIRD 2 year old in three years to do this on my watch.  {At least it didn't go in his hair like that last one...which was actually my friend's baby that I was tending.  Sorry Katie!  I really did my best to wash it out before you came back.}

And then when I found the bag balm at the top of the stairs, it somehow lifted miraculously off the scrubbing needed!  HUGE sigh of relief.
Then Princess Sweetness and her friend sing along to the Frozen song Let it Go, and I almost melt from the cuteness.  They sang every word and did all the actions...I die!   

Before dinner I asked Princess Sweetness to set the table.  She put the 3 boys at the other end of the table.  These place settings are for Princess Sweetness, me, and Hubs.  I tear up just a little looking at this picture.  Melt my heart!
And just when I thought I had escaped unscathed from my day...the boys came down at 10:30 PM to show me their art project.

In Sharpie.

Also on his back.

In Sharpie.

And a week later it is STILL on his back.  And front.  Because it's in Sharpie. 

{In case you ever need to know this, Sharpie actually comes off of faces with just one or two good scrubbings.  The rest of the body, however, takes considerably more scrubbing.  And time.}

Just a day in the life!

Monday, February 3, 2014

Paleo Slow Cooker Applesauce

After learning about Johnny Appleseed and making slow cooker applesauce at school, my older boys were really excited about trying it at home.  They helped me peel and core the apples they picked from our aunt and uncle's tree next door (which was a long, entertaining activity that helped use a lot of apples that would have otherwise rotted on the ground.  Total win-win!).    They even ate some of our applesauce, which is the biggest test of any food that enters our home.  Success!

*Hubs was doing a Paleo challenge with his gym when we made this, so we couldn't add any sugar to sweeten it.  Some apples are sweet enough on their own and don't need anything added, but these apples needed just a little bit extra, so we used honey.

6 lbs apples, peeled, cored & sliced
juice of 1 lemon
1/4 cup honey
1 tsp cinnamon

Add all ingredients to slow cooker.  Cook on low for 7-9 hours.  Serve chunky (as shown in the picture above), or process in a blender of food processor until you reach the desired texture.  Serve warm or chilled.

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