This obviously isn't the best for my snack-y, grazer ways. I'm constantly pawing at the candy drawer in my parent's house or noshing on my brother's poorly hidden cookies (does above the microwave or behind the cat treats even count as hiding? Try harder, Henry!) once my blood sugar drops and my stomach calls out to me for something, anything to fill it. Hardly a recipe for nutritional balance. So to get this craziness on track, I devised two recipes, one perfect for guests or the weekend, another perfect for a morning on the go. Either way, they're both balanced and will get me through my day with everything I need.
A Farmer's Market Frittata
This is the perfect recipe for left over veggies and can be made as decadent or lean as you please. For extra protein, some chicken sausage would be a delicious and savory addition.
Farmer's Frittata
3 eggs, whole
4 egg whites
1/4 cup milk
1/2 cup cherry tomatoes
1/4 cup corn
2 large asparagus stalked chopped into 1 inch pieces
1 garlic clove, minced
2 tablespoons mozzarella, optional
1 handful arugula (or spinach)
2 tablespoons Olive oil
Salt and Pepper
Preheat oven to 400. In a bowl, whisk together the eggs, white, milk, and a big pinch of salt and pepper. Meanwhile, in a 9 inch pan (a skillet is great for heat distribution), warm the olive oil, and add the corn and garlic, and saute until slightly golden. Add the tomatoes and let them cook until just warmed, about 1 minute. Add the egg mixture and the asparagus, and cook for a minute or two until the frittata is just set. Sprinkle with cheese and Pop in the oven for 7-9 minutes. Carefully remove the frittata and place it on a plate. Gently toss the arugula in some olive oil and top the frittata. Slice it up while still warm and serve with you favorite whole wheat toast.
Mixed Berry Parfait with Walnut Coconut Granola
What could possibly be wrong with crunchy, creamy, sweet, and fruity all rolled into one spoonful? With orange macerated berries and a touch of honey, this parfait is delicious and filling, but won't weigh you down.
Mixed Berry Parfait with Walnut Coconut Granola
1/2 cup raspberries
1/2 cup strawberries
1/2 cup blueberries
1/2 cup blackberries
1/4 cup orange juice
Pinch orange zest
2 tablespoons good honey
2 cups greek yogurt
Combine the berries, orange juice, and orange zest in a bowl, and let them sit in your fridge for about 30 minutes, until the juices start running out. Serve in a glass bowl, and layer with greek yogurt and granola giving each layer a drizzle of honey.
walnut coconut granola
3 cups oats (slow cooking kind)
1/3 cup brown sugar
3 tablespoons honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 egg white (optional)
3/4 cup toasted walnuts, chopped
1/4 cup flax seeds
1/2 cup coconut
Preheat the oven to 350 F. Mix the oats, brown sugar, honey and oil together. Fun tip: Pour the honey into the oil for no sticky mess! Add the vanilla, and if you prefer clumpy granola, the egg white. Add the walnuts, flax seeds, and coconut, mix, and pour onto a cookie sheet covered in aluminum foil or a silicone mat. Spread over the entire cookie sheet and pop in the oven for ten minutes. Remove the cookie sheet and with a spatula, break up the granola, flipping pieces over to let the sides brown. Return to the oven for another 10-15 minutes, or until golden brown. Let the granola cool for 10-15 minutes, then gently break it up using the back of a spoon. Enjoy!
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