Mini Breakfast Frittata

One special request we get continually is for a fast, healthy and tasty breakfast.  This recipe fits all those requests.  This recipe can be made ahead, frozen and popped into the microwave for 1 minute. 
Each frittata in this recipe will have the equivalent of one egg, so you can adjust the servings to your nutritional requirements.

Ingredients:

• 2 cups of veggies (mushrooms, onions, tomatoes, zucchini, asparagus, jalapenos, spinach, bell peppers, or whatever you like) 
• 12 Eggs (only 6 yellows)
• 1/3 cup Unsweetened Almond Milk
• Salt and Pepper to taste
• Hot Sauce (Optional)
• Fresh Herbs (thyme, rosemary, parsley, basil...) (Optional)

 

Preheat Oven to 350 Degrees.
Spray oil in muffin tin
Sautee veggies on low heat in olive oil until tender. Pour veggies in a colander to drain and cool.  (You will end up with about 1 cup of veggies)  Lightly mix the eggs and almond milk.  Add the cooled veggies. Add salt, pepper, hot sauce and/or any fresh herbs you like.  Evenly spoon mixture into 12 muffin tins.  Bake for approximately 10 minutes.  The frittatas are done when the center is firm to touch)  Don't overcook.  Remove from the muffin tins and cool.  Can be stored in the refrigerator for 2-3 days or frozen.  When ready to eat pop in the microwave and warm.

This tastes like an omalet.  You can top with salsa, and avocado or eat with a piece of fruit for a delicious healthy breakfast.  It is perfect to grab and eat on the go.  Enjoy!

Roasted Butternut Squash and Quinoa Salad

Quinoa is a complete protein, which means it provides all nine essential amino acids necessary for good health. Amino acids support strong muscles, keep our immune systems in tip-top shape and do lots of other stuff to keep our bodies healthy—thing is, not all plant-based proteins are created equal. Wheat, rice and most other grains are missing one or more essential amino acids. Quinoa is also gluten-free. Incorporate quinoa into your diet - starting with this recipe (this recipe makes 4 servings):

Roasted Butternut Squash and Quinoa Salad

Ingredients

• 1 cup cooked Quinoa
• 1 (1 ½-pound) butternut squash, peeled and diced into ¾-inch cubes
• 2 Tablespoons olive oil
• 1 Tablespoon maple syrup
• Kosher salt and freshly ground black pepper
• ¼ cup dried cranberries
• ½ cup pecans, toasted
• Apple Cider Vinaigrette Dressing
• ½ cup apple cider
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons minced shallots
• 1 clove garlic minced
• 1 teaspoon fresh minced ginger
• 1 teaspoon Dijon mustard
• ⅓ cup olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Instructions

• 1. Preheat the oven to 400°F.
• 2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ teaspoon pepper, and toss. Roast the squash for 15 to 20 minutes, turning once, until tender.
• 3. While the squash is roasting, combine the apple cider, vinegar, shallots, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ⅓ cup olive oil, 1 teaspoon salt, and ½ teaspoon of pepper.
• 4. In a large salad bowl, add the roasted squash, cooked quinoa, pecans, and cranberries. Spoon just enough vinaigrette over the quinoa to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

• Servings : 4

This recipe and information was taken from Ancient Harvest website. I typically buy my quinoa from the bulk bends in most health food stores - it's much cheaper to buy bulk. Visit the Ancient Harvest website for more information on quinoa and more recipes.

Best Turkey Burger Ever

One request that we constantly get is for healthy recipes that taste good.  Here is the first of many to come.  It is always a favorite, and can be incorporated into any cookout, party, tailgate, or just family dinner.  It can be put on a healthy burger bun, or sometimes we use a nice firm romaine lettuce, or iceberg lettuce as the bun.  Give it a try - hope you enjoy it as much as we do!

Turkey Burgers 

1 tablespoon Extra Virgin Olive Oil

2 ribs celery, very finely chopped

1 carrot, peeled and grated or very finely chopped

1 small onion, grated or very finely chopped

2 cloves garlic, grated or chopped

Salt and pepper

2 pounds ground turkey breast

1 rounded tablespoon Old Bay Seasoning

1/4 cup hot sauce, such as Frank’s Red Hot (more or less to taste) 

Sautee celery, carrots, onion and garlic in olive oil.  Let cool for 7-8 minutes

Place the cooled vegetables and meat in a bowl. Season with Old Bay, hot sauce,

salt and pepper. Mix and form 12 patties. Heat cast-iron or other griddle or

grill. Add burgers to the hot pan or grill and cook 4 minutes on each side.  

Serve burgers on HEALTHY whole grain slider size buns (such as a millet/flax bun from Sami’s Bakery). Top with lettuce, tomato, onion, mustard, avocado… Add hot sauce if desired.

Serve with carrot sticks and celery sticks.