Easy-Peasy Weekend Frittata

Are you guys ready for an easy-peasy frittata recipe that makes weekends (or meal prep) that much easier?!

Well, I hope you are because it’s coming at you anyways! I decided to make this baby on Saturday, just on a whim, because I was hardcore craving eggs, but not my typical go-to’s (sorry scrambled, poached, fried, and soft boiled! Nothing personal!).

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The best part about this recipe- well actually there are a few “best” parts – but one of them is that it’s so customizable. I literally just took what I had on hand (not much since it was a Saturday and that’s our farmer’s market day!) and it worked! You will definitely need a few of your favorite spices, but I always keep those stocked up just because I know I’m super bummed if I ever run out!

The second best part about this is that there is no “perfect technique” required to get this right- all you do is whip the eggs with a spoon, pour into a skillet, and bake. That’s it. I bet even my college-kid brother could do this!

All you need on hand are:

Eggs

Your favorite spices (I used cumin, turmeric, and rosemary- highly recommend that combo!)

Your favorite veggies/any on hand (I used mesclun + zucchini)

Sea Salt/Pepper

Ghee/Coconut oil for greasing the skillet

Yep, it’s that easy! Oh, and I also talked about meal prep- this baby can last you all week. Of course, I don’t think it will because it tastes that good- Jared and I devoured it within a day haha! But if you have the willpower, it will be good in the fridge for 4-5 day! Enjoy!

Easy-Peasy Brunch Frittata

Serves 2-4

Ingredients:

  • 8 organic, pastured eggs
  • Your favorite spices (I used 1 tsp turmeric, 1 tsp cumin, 1 tsp rosemary)
  • Your favorite veggies (I used 1 cup steamed mesclun, ½ cup sliced then steamed zucchini)
  • Sea salt/pepper to taste
  • Ghee/Coconut oil for greasing

Directions:

  1. Preheat the oven to 400F and grease a medium cast-iron skillet.
  2. Crack eggs into a medium bowl and whisk together like scrambled eggs.
  3. Fold in spices.
  4. If you haven’t pre-cooked your veggies, I would suggest lightly steaming them. Otherwise, fold in your veggies to the mixture here.
  5. Pour mixture into the skillet and place in oven.
  6. Bake for about 30-35 minutes.
  7. *If it starts to bubble, place a piece of tin foil over it to allow it to continue cooking!
  8. Remove from the oven, let cool, and serve!

Thai Coconut Curry (Paleo/Vegan)

If you saw my Instagram stories on Saturday, I was craving curry hardcore. And I had never craved it in my life! In fact, I always thought it was too hot and heavy (cue Seinfeld jokes here).

But here I was craving something warming on that chilly, rainy Saturday, and I didn’t question the craving- I embraced it!

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As Jared can attest, I searched far and wide for a good curry (because in NYC, no one cooks, you just order in, right?) with no luck for what I was searching for. I don’t know why, but no menu sounded good! Or they just didn’t want to deliver to Brooklyn (because of course that would be too much to ask for to deliver across the river!). So I decided if I couldn’t find a good curry, I was going to make the curry!

And I did! Cue the best warming, nutrient dense, satisfying bowl of coconutty deliciousness that leaves you feeling comforted and refreshed with a kick of lime and light spice 😉 Side note, this is completely paleo and can be made vegan if you swap the ghee for coconut oil- enjoy!

Warming Thai Curry

Serves 2-3

Ingredients:

  • 1 can organic coconut milk (no gums, just water + coconut milk)
  • 1 tbsp. organic curry spice (or a mix of turmeric, cardamom, cinnamon, cayenne, cumin, coriander, black pepper will do!)
  • ½ bsp.. ground organic ginger
  • 2 cups cooked spaghetti squash
  • 1 cup cauliflower rice
  • 1 cup spinach
  • 1 cup chopped celery
  • 1 cup chopped rainbow carrots
  • 2 cloves garlic, minced
  • ½ lime, squeezed
  • 1 tbsp. grass fed organic ghee or coconut oil
  • Sea salt/black pepper to taste

Directions:

  1. In a large saucepan, heat the ghee on high until melted.
  2. Add garlic and sauté till golden brown.
  3. Reduce heat to medium and add celery, carrots, spinach, and cauliflower rice to the pan, stir and cover.
  4. Let cook for 2-3 minutes, then add ginger, sea salt, pepper, and curry spice.
  5. Sauté for 2-3 minutes, then add cooked spaghetti squash and more curry spice if needed.
  6. Cover and let cook for another 2-3 minutes.
  7. Remove cover, reduce heat to low, and slowly pour in coconut milk. Stir until well combined.
  8. Let sit on low for 5 minutes.
  9. Remove from heat and serve. Garnish with parsley, soft boiled eggs, avocado, or more!

 

 

Parmigiano Crusted Cauliflower Steaks

Little known fact, I’m actually part Italian (we’re Sicilian on my mom’s side!) so when Whole Foods Market NYC told me that they’re hosting a Parmigiano Reggiano “Crack the Wheel” Event tomorrow, February 24th, I was so excited to help spread the word!

Bringing it back to my roots, I’ve whipped up some Parmigiano Reggiano crusted cauliflower steaks to celebrate! Of course, I paired it with some sautéed rainbow chard and whipped sweet potato because at this point, my other half is basically sweet potato (just kidding, it’s German and Irish, but sweet potato definitely sounds better!).

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To keep the festivities going, there will also be a sale today, February 23rd, to Sunday, February 25th, on Parmigiano Regginao, the “king of cheeses,” so basically you have no excuse not to make this recipe! 😉

It’s easy, quick, and simple…oh and everyone will love you for making it! In fact, I’m making it for a dinner party I’m hosting tonight with our neighbors! I’ll let you know the verdict haha!

Salute!

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Parmigiano Reggiano Crusted Cauliflower Steaks

Serves 3-4

Ingredients:

  • 2 whole heads organic cauliflower, washed
  • 1 cup grated Parmigiano Reggiano
  • ½ cup basil, chopped
  • 3 tbsp garlic, minced
  • Sea Salt/Pepper to taste
  • 1-2 tbsp melted ghee/Coconut oil to coat

Directions:

  1. Preheat oven to 400F and line a baking tray with tin foil
  2. Assemble 2 medium sized bowls, one with melted ghee/coconut oil and the other with grated Parmigiano, basil, garlic, and sea salt/pepper.
  3. Toss Parm, basil, garlic, and sea salt/pepper together and set aside.
  4. Slice cauliflower head in half, and then each half sliced in half again.
  5. Dip one cauliflower steak into the melted oil, coating both sides evenly.
  6. Transfer the dipped cauliflower steak to the Parmigiano bowl and coat each side. Then transfer to the baking tray.
  7. Repeat for remaining cauliflower steaks.
  8. Place baking sheet in the oven for 30-40 minutes, flipping each steak every 10 minutes.
  9. Remove from oven and serve!

Thank you, Whole Foods, for sponsoring this post!

Meal Prep + Grocery Budgeting

Meal Prep. Love it, hate it, love to hate it, all of the above?

Truthfully, I wasn’t a meal prep lover until recently. It’s not that I disliked it; I just didn’t think I had the time and never knew how to prepare veggies without it feeling monotonous and boring throughout the week. And yet there I was, spending at least 30 minutes each meal preparing food and becoming increasingly jealous over everyone’s beautiful meal prep spreads on Instagram (comparison alert, I know, but this one was kinda good!).

Well, I finally decided to give it a try a few weeks ago and I don’t see myself turning back anytime soon. With my weeks becoming increasingly hectic doing two jobs, babysitting part-time, running a blog, and applying to master’s programs, I needed to reorganize my schedule so that I didn’t have to think about what the heck I was going to cook and how long it would take for my next meal.

Meal prep can be as basic or as complicated as you want. It could mean chopping up some raw veggies, organizing your produce that you just stocked up on, prepping some hard-boiled eggs, etc.

For me, the meal prep process is a little extensive (2-3 hours I consider to be extensive, but others may not!), but it’s so worth, and I wouldn’t have it any other way. I mean, let’s do the math: 2-3 hours on one Sunday = 14+ meals during the week (I like to make a different brekkie every morning, as you guys can see!)? Not too shabby! Plus, it’s actually a lot of fun when you bring in some jams- I’ve already started on the Christmas music…too soon?

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This week’s meal prep includes: roasted organic turmeric cauli, roasted organic red cabbage, roasted organic turnips + daikon, roasted organic golden beets, roasted organic carrots, organic roasted sun choke, steamed organic Swiss chard, and steamed organic kale. The best part? All of this, and more, cost me only $60 for the week.

Yep, you read that right. 6-0 dollars! And yes, I bought everything organic, including free-range eggs, my favorite dairy-free cream cheese, organic cranberries, and my beloved Eating Evolved midnight dark chocolate.

It’s very easy to go over budget with grocery shopping, especially when buying organic. Here are a few of my key tips for not only shopping within your budget, but also prepping what your hard earned dollars have afforded you!

  1. Get to know your local farmers at your farmer’s markets. This is key! Shopping at a farmer’s market can actually be very cost effective, and when you make friends with the people you’re buying your food from, it can be very beneficial. Plus, it always feels better knowing where your food is coming from and who is actually growing it, directly from the source 😉
  2. Start to familiarize yourself with what’s in season. You’ll start to get the hang of this when you go to the organic stands at farmer’s markets, but in season food will always be less expensive than out of season. It’s also better for our bodies- the food that is in season locally contains the essential vitamins and nutrients that our bodies need to thrive in whichever season it is. I used this site to get started with figuring out what grows when and where!
  3. Write a list. I always try to stick with a list whenever I go shopping. For the fall, I usually choose 1-2 leafy greens, 1-2 starchy vegetables (sweet potatoes, squash), 2-3 other vegetables, 1-2 fruits, eggs, and then I allow myself 1-2 specialty items. This could be your favorite chocolate (ahem, chocoholic), specialty fresh bread, a really good quality nut butter, etc.
  4. Allot yourself 2-3 hours to buy and prepare. I usually give myself a max limit in a farmer’s market (I can spend all day there!) so then I can get home and prep!
  5. Keep the prepping simple. For me, simple is key so that I can spice it up throughout the week! That being said, I’ve learned how to cook to my taste buds. For me, I really like roasted veggies, while others may like steamed, sautéed, or raw. My usual cooking style: sea salt + pepper + turmeric + grass-fed ghee. And I don’t skimp on the ghee! Sometimes I’ll throw in some fresh garlic if I’m feeling fancy, but usually this is how it goes!
  6. Invest in some quality containers. This makes life so much easier, guys! I really love these glass ones (P.S. I’m not an affiliate, I just love them!). Plus glass is better for the environment. Just saying, love your body, but also love your planet!
  7. Put on some tunes or a movie! Meal prepping is a lot more fun when you have a movie going or are jamming out to some music! Lately, I’ve been playing Christmas music because I’m as corny as it gets, but I also sometimes put on an episode of the Office or watch a movie! It makes the time fly by J

I hope this helps in any way! What are your favorite meal prep tips and tricks? I’d love to hear!

Paleo Chicken Salad

Are the days feeling shorter or what!? It’s wayyyy too dark out to go for an early morning run, and now the sun is gone by 7:00 p.m. 😦 So that means that my daylight hours need to be a little bit more productive, i.e. not spent mostly preparing food!

For this week’s meal prep, I needed a solid protein source that I could have all week, was easy to whip together, tasted like fall, and didn’t involve breaking the bank. Thankfully, Whole Foods Market is having a sale this week on organic chicken breast for $4.99/Lb, organic seedless grapes for $1.69/Lb, and 365 Sparkling Water (2 for $6!), so I stocked up on these goods and went to work!

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Honestly, chicken salad is so underrated, and when you throw in some grapes, it’s a whole new level! It’s sweet, it’s savory, it’s a little tangy, and oh so flavorful.

Spread some on a sandwich, scoop a little on top of your fall-themed salad, or smear a little on a paleo baguette like I did here, and you’re good to go!

All you need are these simple ingredients:

Organic chicken breast (prepare how you like- I like mine baked at 400F for 20 minutes with ghee/coconut oil and sea salt/pepper)

Organic Seedless Grapes (red, black, or green are fine!)

Plain coconut yogurt (almond-milk based or grass-fed plain unsweetened Greek yogurt is fine as well if you can do dairy!)

Apple Cider Vinegar

Cumin

Celery

Chives 

Sea Salt/Pepper

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That’s it. I’m a big fan of simple recipes, can you tell? The key ingredient here is apple cider vinegar; it gives it a nice flavorful tang that many people can’t quite put their finger on, but it really makes the dish! It’s also a great party appetizer that’s quick and easy to prepare!

Check out the recipe below, and let me know what you think! I’d love to hear your variations on it as well 🙂

Paleo Chicken Salad

Serves 4-6

Ingredients:

  • 1 lb organic chicken breast, cooked simple
  • 1 cup organic seedless grapes, sliced
  • 1 cup unsweetened plain coconut yogurt (or almond milk yogurt or grass-fed plain unsweetened Greek yogurt)
  • 2 tbsp apple cider vinegar
  • 2 stalks celery, chopped
  • 3 tsp organic ground cumin
  • 2 tbsp chopped chives
  • Sea salt/pepper to taste

Directions:

  1. Slice chicken breasts into cubes and place in a large mixing bowl.
  2. In a small mixing bowl, combine yogurt with the apple cider vinegar, celery, cumin, chives, and sea salt/pepper until thoroughly mixed.
  3. Pour yogurt mixture onto cubed chicken and mix until evenly coated.
  4. Store in the refrigerator.
  5. Best served cool.

Thank you to Whole Foods for sponsoring this post!

 

Coconut Flour Rosemary Baked Cod

With the leaves finally changing in Brooklyn and the days getting shorter, I’m ready for all of the warming, hearty foods…something cozy and nourishing that fill up my belly and my soul! Thankfully, Whole Foods is having an awesome couple of sales this week, including avocados for $1 (yep, you read that right! STOCK UP!), fresh Atlantic cod for $8.99/lb, and 25% off of body care on Friday, October 6th!

As weird as it may seem, one of my favorite ways to be imaginative with recipes is using the sales at Whole Foods. It just further proves to me that the limit does not exist when it comes to creativity! So what can I make combining cod and avocadoes?

Coconut-flour rosemary crusted baked cod, cauliflower mash, and sautéed Swiss chard, all drizzled in a Thyme-avocado sauce of course!

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Whether you’re a gluten-eater or completely paleo, this dish will satisfy everyone’s cravings, even the pickiest of eaters! Rosemary and thyme are also two of my favorite spices to use during the fall because they make any recipe just that much more lovely.

Along with the stars of the dish (cod, avocado, organic cauliflower, and organic swiss chard), you’ll need to make sure you have these staples on hand:

Organic Coconut Flour

Pastured Organic Eggs 

Turmeric

Rosemary

Thyme

Organic Grass-fed Ghee

Organic Coconut Milk

 I’m also always about not spending ages in the kitchen (only on meal prep days!), so this dinner can be ready within 30 minutes! Pretty good, huh?

Alright kids, I’m going to go throw a big sweater on and cozy up with a good Halloween movie while eating this plate! Let me know if you give it a try J Enjoy!

Coconut-Flour Rosemary Crusted Baked Cod

Serves 2

Ingredients:

  • 8 oz Atlantic cod, in 2 fillets
  • ½ cup organic coconut flour
  • 2 pastured organic eggs
  • 2 tbsp organic fresh rosemary
  • 1 tbsp turmeric
  • Sea salt and pepper to taste

Directions:

  1. Preheat the oven to 350F and line a baking sheet with tin foil.
  2. In a small bowl, crack and whisk the eggs. Set aside for the dipping station.
  3. In another small bowl, whisk together the coconut flour, rosemary, turmeric, salt and pepper.
  4. Dip one fillet of cod into the yolk and coat both sides.
  5. Then, move that fillet to the coconut flour mixture and coat both sides.
  6. Repeat steps 4. and 5. for the next fillet.
  7. Lay both fillets on the baking sheet.
  8. Place the baking sheet in the oven and let cook for 15-20 minutes, until the coconut flour starts to brown.
  9. Remove from the oven and serve.

Thyme-Avocado Sauce

Serves 2-4

Ingredients:

  • 1 avocado
  • ¼ cup organic grass-fed ghee, organic coconut oil, or organic EVOO, melted
  • 2 tbsp organic fresh thyme
  • Sea salt and pepper to taste

Directions:

  1. Place all ingredients in a food processor or blender.
  2. Blend until well combined.
  3. Store in the fridge up to 5 days.

Cauliflower Mash

Serves 2-4

Ingredients:

  • 1 organic head of cauliflower, washed
  • ¾ cup organic full fat coconut milk or nut milk
  • 3 tbsp organic grass-fed ghee
  • Sea salt and pepper

Directions:

  1. Using a medium saucepan, pour a little water into the pan and place cauliflower florets inside.
  2. Steam the cauliflower florets on medium-high heat, about 2-5 minutes.
  3. Once the cauliflower is steamed, drain the florets and place them in a high-power blender with the rest of the ingredients.
  4. Puree until smooth.

 

Thank you to Whole Foods for sponsoring this post!

Cinnamon Bun Smoothie Bowl

The leaves are turning. The days are growing shorter. The air has that lovely earthy aroma that warms you from the inside out. Anddddd it’s still hot as summer in NYC.

They ain’t joking about that Indian Summer. It’s a thing!

So while I’m over here trying to build a leaf pile and go frolicking in my flannel and booties, the weather has some other ideas. But I believe you can have your cake and eat it too (actually, if you want to get real precise here, the phrase was originally “you can’t eat your cake and have it too,” but somewhere down the line of language evolution, the two clauses switched…linguistics nerd, can’t help it).

Enter in the cinnamon bun smoothie bowl. All of the delicious and warming flavors of fall in cooling and refreshing smoothie form. Take that, 80-degree heat wave!

Have this bowl as a snack, or throw in some extra collagen to make it a meal, and you’ve covered all your bases!

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What’s in this bowl, you might ask? Cauliflower may think it’s the main star, but I’d say that coconut butter and cinnamon also share the lead role. I also added some sprouted almond milk for extra creaminess (coconut milk would work beautifully here as well), and marine collagen for some staying power. Topped with a few of my seasonal favorites too: roasted acorn squash, pomegranate arils, pecan butter (I love Georgia Grinder’s pecan butter!), and pumpkin seeds of course!

So whip up this smoothie, cool down, and grab a seat as we wait for the crisp autumn weather!

Cinnamon Bun Smoothie Bowl

Serves 1

Ingredients:

  • ¾ cup organic steamed then frozen cauliflower
  • ½ tsp organic cinnamon
  • 1 tbsp organic coconut butter (I love Artisana Organics’ coconut butter- the best quality ingredients in all of their butters!)
  • 1 cup sprouted organic almond or coconut milk
  • 1 scoop Wild-Caught Marine Collagen (use code: “bananadiaries” for a discount at Further Food for your collagen!)
  • Optional: ¼ frozen banana or ½ tsp ground stevia leaf (it should be green) for sweetness
  • Toppings: roasted acorn squash, pomegranate seeds, pumpkin seeds, your favorite nut butter

Directions:

  • Place cauliflower and milk in a blend and process until completely smooth.
  • Add in cinnamon, coconut butter, collagen, and sweeteners if needed.
  • Blend until completely mixed.
  • Serve and top with your favorite additions!