Baby Kale & Zucchini Frittata

imageThere is just something so comforting about a hearty and nutritious breakfast. Frittata’s are so easy to make and you can add any of your favorite seasonal vegetables. If you are unfamiliar with what a frittata’s a Italian omelette, similar to a crustless quiche combined with other ingredients. I like to add a splash of almond milk or milk because I find it makes the frittata more fluffy and when its more fluffy it becomes more irresistible to eat. If I make this for brunch or lunch, I like to add a slice of frittata in-between 2 slices of lightly buttered toast and make a frittata sandwich…delicious! What will you add in your homemade frittata?

4 whole eggs
1 egg white
2 Tbsp almond milk (or you can use regular milk)
2 tsp extra virgin olive oil
1 garlic clove; finely chopped
3 cups baby kale
1 shredded zucchini
1 tsp sea salt
1/2 tsp pepper
1 tsp onion powder
1 Tbsp parmesan cheese

1. Preheat oven to 425 degrees F. In a medium frying pan on medium heat, sauté olive oil and garlic for 1 minute. Add in kale and zucchini and sauté for 5 minutes until veggies are wilted. Be sure to season with salt, pepper, and onion powder and stir.

2. In a mixing bowl, whisk together eggs and almond milk. Add in sautéed kale and zucchini and stir until combined evenly. Lightly grease a baking dish and pour egg mixture. Sprinkle parmesan cheese all over frittata and bake for 35-40 minutes until eggs are firm but fluffy when lightly touching it with your finger, or a toothpick. Let cool for 10 minutes and enjoy a nice slice with a piece of toast…or fruit 🙂

Chocolate Chia Berry Protein Smoothie


What better way to start your morning by drinking this antioxidant packed smoothie! This morning after my workout I wasn’t all that hungry and wanted something to drink like a Jamba Juice. Instead, I looked in my fridge and saw all kinds of fruit to make a smoothie and for protein I just added a scoop of protein powder. It was delicious and the combination of the berries and chocolate tasted like a dessert..too good to be healthy, but it is 🙂

Yield: 1

1 cup blueberries
1/2 banana; sliced
1/2 cup fresh spinach
1 Tbsp chia seeds
1/3 cup vanilla almond milk; unsweetened
4 ice cubes
1 scoop of chocolate protein powder

1. Blend all ingredients until combined and enjoy!

Gingerbread Cookie & Almond Chocolate Candy


I came up with this idea when needed to do something with my leftover gingerbread cookies from the  cuppcakes I made..So I decided to crush them and put them in my silicon holiday candy molds! The silicon molds can be found at Target and I use them for all different kinds of things such as putting leftover tomato or pesto sauce in them (you can find more details under the Tips & Tricks page)! You can also use any favorite type of cookie, candy, nut, or really anything you want to put in the chocolate–the possibilities are endless!

Yield: 10

1 cup of melting chocolate
1/2 cup gingerbread cookies; crushed
1/4 cup roasted almonds; crushed
1/4 cup white chocolate chips (optional)

1. Melt chocolate and with a spoon, gently spoon in your crushed cookies/almonds. Then with another spoon, add your melted chocolate. You can even add the crushed cookies/almonds after you spoon the chocolate OR you can even mix it in with the chocolate! Its really up to you! Let cool for 30 minutes or put in fridge for 15 minutes. They should pop right out of the trays and enjoy!