I am trying to increase our healthy protein and veggie consumption while lowering our carb intake so I decided to make a batch of these portion sized frittatas! They are quick and perfect for busy weekday mornings. Make them the night before and then just grab one in the morning and heat it up in the microwave! These are a little on the heavy spinach side (I love spinach) so you might want to add only half the bag of spinach if you are less enthused about the leafy green as I am.

You will need:

1 bag frozen spinach (16. oz)

1 cup kale, rinsed, drained, and roughly chopped (optional)

5 eggs

4-6oz. of feta cheese

1 red pepper, chopped

1 onion, chopped

salt, pepper, garlic powder

Start with the greens. I added the spinach (frozen) to the pan and let it thaw and cook through, then I added the fresh kale and let it cook down a bit. Season.  Then, add the red pepper and onion and saute for a few minutes until the pepper and onions are tender.

Add the greens and veggies to a large bowl. Add the eggs, mix well. Then add the feta. Season with a little salt, garlic and pepper.

Prepare a muffin pan with some Pam and scoop in the mixture!

Bake at 350 for about 15-20 minutes or until the egg has ‘set’. Enjoy!

Again, mine are very spinach heavy so feel free to add only half the bag!

In other news, this was introduced to my kitchen…

I don’t think we will go ‘full Paleo’ as I wouldn’t wish a life of no cheese or fresh baked bread on my worst enemy but I am intrigued!

Warning! These are crazy addictive! They are a nice little snack/dessert for anyone avoiding sugar.

1.5 cups of whole almonds (I used roasted, salted almonds)

1 egg white

1/3 sugar substitute (I used Splenda)

2 teaspoons ground cinnamon

a shake of cayenne pepper

Preheat oven to 300 degree. In a bowl, mix egg white, sugar substitute, cinnamon, and cayenne in bowl. Stir in almonds until they are coated with the mixture. Place them on a sprayed cookie sheet and bake for 30 minutes, stirring them half way through. They taste best hot out of the oven! Enjoy!

I would also think that pecans and walnuts would taste delicious!

Made a New Year’s resolution to be more healthy? Looking for a quick, vegan, yummy recipe? Wondering what the heck quinoa is??

You have come to the right place. First, quinoa (pronounced Keen-Wa) is an extremely healthy grain, technically a seed, that is a good source of protein and all nine amino acids. It is also very quick cooking! Here is a very easy recipe that would make a great lunch!

Quinoa Salad with Garlic Tahini Dressing

1 cup quinoa (I used Bob’s Red Mill organic)

2 Persian cucumbers, chopped

2 ripe tomatoes, chopped

Garlic Tahini Dressing:

1/4 cup tahini

1/4 cup rice vinegar

1/2 teaspoon Dijon mustard

2 garlic cloves, chopped

salt and pepper

Cook the quinoa according to package directions. In a bowl, place the chopped tomato and cuke, season with a little salt and pepper. Add quinoa. In a small bowl with a lid, add ingredients for the dressing, shake well. Add salt and pepper to taste. Pour over quinoa mixture. Mix well. Place in the fridge! Feel free to use whatever veggies you have! Roasted eggplant or red pepper? Enjoy!

In full disclosure I have to tell you that I am not a fan of chicken noodle soup. Ever since I was little, I really didn’t care for it. My husband requests it on occasion, especially during the winter months, and I usually try to distract him with something else (heeey who wants a burger? Anyone?). But, when he suggested it for dinner this evening as I cruised into day four of the most annoying cold ever, it actually sounded appetizing. I don’t really have a specific recipe that I use but I followed the old soup standby of the celery-onion-carrot trinity plus a little special something extra! (hint: it’s grated fresh ginger)

Okay, so maybe I need to come up with a more appetizing name for this dish… I called it garbage quiche because I basically threw in a bunch of random leftover things into a bowl and came up with a tasty and quick dinner.

You will need:

4-5 Eggs

Veggies of choice- I used some baby spinach, a handful of cherry tomatoes, 1/2 an onion (chopped) and broccoli

Cheese- about 3/4 cup of shredded mozzarella, grated parm

Herbs- thyme or Herbs de Provence

salt and pepper

Whisk up the eggs and add salt and pepper, add in veggies and cheese. Pour into a glass dish. Bake until firm in the middle, about 25-30 minutes.

The best thing about this recipe is that you can add anything! Try different types of cheese or add some shredded chicken or cubed ham!

Perfect for a busy weeknight or to clean out the fridge!