Kale & Mushroom Frittata with Roasted Cherry Tomatoes

I don’t know about you but I love frittatas! My breakfast lately has been consisting of yogurt, almonds, and fruit…and I think I just about had enough of it (for now). I had a bunch of eggs that I needed to get rid of in my fridge along with a open bag of kale that was going to go bad soon. I decided to put the two together and make a frittata and I  can make this my new breakfast until I get tired of it. You can really add anything to this…. You can eat this for breakfast, brunch, or even dinner and if you are trying to use up veggies that are going to go bad soon, make sure to add it to this! This is easy, cheap, healthy, and quick…all you gotta do in the morning is heat it up and done!

Yield: 4-6

1 ½ tsp extra virgin olive oil
1 bunch of kale; chopped (about 3 cups
1 basket of mushrooms (white button or crimini); sliced or chopped (about 2 cups)
½ tsp salt
½ tsp pepper
1 tsp garlic powder
6 eggs
2 Tbsp milk

Roasted Cherry Tomatoes:
1 basket of cherry tomatoes cut in hald
1 1 tsp olive oil
Sprinkle of sea salt and pepper

1. Preheat oven to 375 degrees F. Place cherry tomatoes on baking dish lined with either parchment paper or a silicon mat and add olive oil, salt and pepper. With your hands or a spatula, mix until cherrys are covered with olive oil. Continue until step 2 until finished then bake for 30 minutes (Place in oven at the same time as the fritita, they will cook at the same exact time).

2. In a medium frying pan on medium heat, drizzle olive oil and let it get warm for about 1-2 minutes. Add in kale and mushroom and let saute  for about 5 minutes until kale is wilted and mushrooms are golden brown. Add in salt, pepper, and garlic powder and let saute for another minute.

3. In a large mixing bowl, whisk together eggs and milk. With a wooden spoon mix in the kale and mushrooms until combined.

4. Lightly grease a baking dish (I used a 9×9 square baking dish) with either olive oil or cooking spray and pour in egg mixture. Bake for 30 minutes or until frittata is gold brown with a firm middle. Enjoy this frittata with roasted cherry tomatoes on top!

Vanilla, Honey, and Almond Granola with Dates

I am a huuuuggge granola/granola bar junkie! I try to opt for the healthier granola bars so that’s exactly why I decided to whip up my own batch myself. Granola and granola bars (especially all of the good tasting ones) that you buy from the store tend to be extremely high in fat and sugar..it’s almost as bad as eating a candy bar in some instances.  Granola is extremely easy to make and you can add all of your favorite flavors and fruits. I love granola as a quick snack..I love putting it in my yogurt or even on peanut butter and apples. There will definitely be more granola recipes to come so stay tuned! 🙂

4 tbsp. creamy peanut butter
4 tbsp. honey
½ tsp. ground cinnamon
½ tsp. vanilla extract
1 Tbsp sesame seeds
6 dates; chopped
1/4 cup almonds; chopped
2 cups old-fashioned rolled oats

1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, combine peanut butter and honey and microwave for about 30-45 seconds until the peanut butter and honey have melted together. Stir together and then add in the cinnamon and vanilla extract. Add in the almonds and oats and stir until everything is coated evenly.

3. Spread on baking sheet and bake for 15-20 minutes…every oven varies so you will know when granola is ready when it’s golden brown. *I would recommend flipping granola every 5 minutes with a spatula for an extra crunch Enjoy!

Spicy Garlic Grilled Edamame

I’m a huge fan of edamame especially when eating my favorite food, sushi. One of my favorite sushi restaurants in the Bay Area has a grilled edamame that is amazingly delicious so I tried to make my own version and added a little bit of spicy-ness. These literally took me 10 minutes to whip up so there’s no need to spend too much time in the kitchen for these.

Yield: 4

1 package of edamame; precooked (you can usually find them in the produce section, near the salads of the grocery store)
1 Tbsp Sriracha Sauce
1 tsp granulated garlic
2 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp sea salt
1 Tbsp toasted sesame seeds

1. Mix all ingredients in a bowl and mix until everything is evenly coated. Heat a skillet grill on medium heat and add edamame. Grill for 5-7 minutes until grill marks appear on beans.

*You can even mix all the ingredients the night before and let sit in the refrigerator for extra flavor and spice.

Lemon Kale Gem Salad

I have been wanting to make this since the beginning of the year. My fiance and I went to San Francisco for New Years with some friends and we stopped at this little cafe on the way there. Everything they had looked delicious and so fresh, I just knew it was going to be great. I ordered their zesty kale salad and I couldn’t believe the powerful flavor it had. It was just a salad so I wasn’t expecting it to be anything special or anything..but I was wrong!  I couldn’t figure out how they made their dressing and how to make the kale leaves tender. Luckily I did some research, and added my own flare to this salad. Another healthy tip to remember is..the more color you eat, the better. Taste the rainbow!

4 cups chopped kale; remove ribs
2 lemons
2 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 cup shredded carrots
1/2 cup dried apricots; chopped
2 Tbsp dried cranberries
1/4 cup roasted almonds
1 cup bell peppers; chopped
1/2 cup cherry tomatoes; cut in half
1/4 cup feta cheese

1. In a large bowl add kale, and squeeze the juice from 2 lemons (watch out for the seeds), then drizzle olive oil. Season with salt and pepper, cover bowl with plastic wrap and let sit in the refrigerator for 2 hours. This will make the kale leaves softer and easier to eat…it also adds in all the zesty flavor!

2. Once the salad is ready to be topped, just start sprinkling your toppings! This can be fun, use your imagination and use the fresh ingredients you love. That’s why I called it a “gem” salad because I used all my favorite salad toppings. The possibilities are endless so be creative!

Blue Cheese Stuffed Brussel Sprouts

If you couldn’t tell already…I LOVE brussel sprouts. I buy them just about every time I go to the grocery store so I have been trying to come up with other ways to cook them and this one was definitely a hit. How could you go wrong with blue cheese? I know brussel sprouts aren’t everyones favorite but if you are trying to like them because of all of the health benefits they have then I definitely suggest you try this simple recipe out! The blue cheese pairs well together with the bitter taste of brussel sprouts. If you don’t like blue cheese use feta cheese, the different options are countless!

Yield: 4

1 lb large brussel sprouts; cut in half
1/2 cup blue cheese
1/4 cup breadcrumbs
2 Tbsp parmesan cheese
2 cloves garlic
1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder

1. Heat a large pot with water until boiled. Once boiled, add halved brussel sprouts and let cook for 7 minutes. Drain and let brussel sprouts cool.  Once cooled, spoon out middle of sprouts until a slight indent is formed for the blue cheese filling. Save the middle of the sprouts for the filling!

2. Pre-heat oven to 400 degrees F. In a food processor add the extra brussel sprouts from the middle, blue cheese, breadcrumbs, parmesan cheese, garlic, salt, pepper, and onion powder, mix until combined.

3. Place brussel sprouts on greased baking sheet. With a teaspoon, add in about 1 tsp of the blue cheese stuffing to brussel sprouts. imageimage

4. Sprinkle tips with more parmesan cheese and bake for 20-25 minutes or until tops are crusty. Delicious and nutritious!