Frittata Muffins

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I don’t know about you, but I am always looking for quick, easy, and healthy breakfast recipes that can be prepared ahead of time for the busy work week. Well, I just found a delicious one from Health.com! It uses a sautéed mixture of onion, mushrooms, and red bell peppers with chopped parsley and basil; but I substituted it with frozen organic spinach for added nutritional value. It’s one of those recipes that you can change some of the ingredients to suit your tastes. What was really important to me, I found that they can be stored in snack bags (even frozen) and reheated in the microwave! I am so glad to add some tasty variety to my morning breakfast meals!

Frittata Muffins

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Frittata Muffins

Ingredients:

  • 1 tablespoon organic extra-virgin olive oil
  • ½ chopped medium onion
  • ¾ cup chopped red bell pepper
  • 1 cup chopped mushrooms
  • ½ cup chopped frozen organic spinach, thawed
  • Sea salt
  • Freshly ground pepper
  • 6 large organic eggs
  • 2 tablespoon organic nonfat or whole milk

Directions:

  1. Preheat oven at 350° F.
  2. Heat the olive oil over medium heat in a large nonstick frying pan. Add onion, bell pepper and mushrooms. Cook until tender. Add the spinach and stir. Finally, salt and pepper to taste.
  3. Grease a 12 cup muffin tin with oil. Add the vegetable mixture.
  4. Using a 2 cup glass measuring cup with spout, whisk the eggs and milk together. Add salt and pepper. Pour into muffin cups. Bake for approximately 17 minutes.
  5. Using a small spatula, gently remove frittatas from muffin tin. Serve immediately.

 

Frittata Muffins

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Spinach Avocado Salad with Pomegranate

Spinach Avocado Salad with Pomegrante

For those who are celebrating Thanksgiving today, I want to wish you all a happy and healthy holiday! While I have so many things I am grateful for, I cannot forget the people who are struggling for simple basic things, like peace, food and shelter. I pray for all people in these dire situations.

The recipe I am sharing with you for this week’s Fiesta Friday is a simple and very healthy salad of spinach, avocado, pomegranate seeds and sunflower seeds. What made this salad so easy to make was I was able to use pre-washed organic baby spinach leaves and deseeded pomegranate! The dressing is a 5 ingredient vinaigrette with lemon juice, Dijon mustard and olive oil. My salad was adapted from Martha Stewart’s recipe with a few minor changes. It is such deliciously light salad to enjoy after some holiday overindulgence!

Spinach Avocado Salad with Pomegrante

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Ingredients:

  • 1 pomegranate or 1 (5.3 ounce) Trader Joe’s Pomegranate Seeds package
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons organic extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • 2 bunches of flat leaf spinach, stems trimmed or 1 (6 ounce) package organic baby spinach
  • 2 tablespoons roasted and hulled sunflower seeds
  • 1 Haas avocado, peeled, pitted and thinly sliced

Directions:

  1. For directions on how to deseed a pomegranate, please click on the following link: SimplyRecipes.com.
  2. Using a large bowl, whisk together lemon juice, mustard and oil. Add salt and pepper to taste. Then add spinach, sunflower seeds and pomegranate seeds to the large bowl with dressing.
  3. Arrange avocado slices on individual plates. Top with salad and serve immediately. 6 servings.

Spinach Avocado Salad with Pomegrante

Garbanzo Bean and Spinach Salad with Cumin Dressing

Garbanzo Bean and Spinach Salad

Although, the list of ingredients for this deliciously healthy salad seems long, it contains items most commonly found in the refrigerator and the pantry. I found this easy to make salad in Ellie Krieger’s The Food You Crave, The Taunton Press, 2008. Ellie used to have a show on the Food Network, featuring healthy recipes. It is a shame that her show in no longer on, because she had the only show of this type on the network!

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I seem to gravitate towards recipes that contain garbanzo beans, cumin, cayenne pepper and lemon juice! This salad is a wonderful mixture of flavors and textures! Fortunately, most of the ingredients I used were organic and were bought at my local Trader Joe’s. The only change I made to this recipe was I omitted the orange zest, because oranges didn’t look great at the market. Believe me, you won’t miss it, because the salad was so tasty without it!

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Ingredients:

  • 1 (15 ounce) can organic garbanzo beans
  • 2 tablespoons chopped fresh parsley
  • ¼ cup diced red onion
  • 2 tablespoons organic extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon finely grated lemon zest
  • ¼ teaspoon organic ground cumin
  • Pinch of cayenne pepper
  • Sea salt
  • Freshly ground pepper
  • 3 tablespoons organic plain nonfat yogurt
  • 1 tablespoon orange juice
  • ¼ teaspoon organic honey
  • 2 ounces organic baby spinach leaves
  • 1 tablespoon coarsely chopped organic fresh mint

Directions:

  1. Using a medium bowl, mix together the beans, parsley and onion.
  2. In a small bowl, whisk together the oil, lemon juice, zest, cumin and cayenne. Add salt and pepper to taste. Pour dressing over bean mixture and toss well.
  3. Using another small bowl, mix together yogurt, orange juice and honey.
  4. Serve bean salad over a bed of spinach leaves. Top with yogurt sauce and garnish with mint. 4 servings.

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Spinach and Arugula Salad with Strawberries

Spinach & Arugula Salad

This salad is so deliciously healthy and tastes wonderful! You have the peppery taste of the arugula, the sweetness of the strawberries, the slightly acidic and rich flavor of the balsamic vinegar and the crunchiness of the toasty pecans. With summer just around corner, in my case is it already here in the desert, this salad makes a great accompaniment to chicken and fish for a light summer supper!

Spinach & Arugula Salad

Ingredients:

  • 1 cup strawberries, hulled and quartered
  • 4 cups organic baby spinach
  • 4 cups arugula
  • ¼ cup toasted pecan pieces
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons organic extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper

Directions:

  1. To toast the pecans, preheat the oven to 350 degrees, place nuts on a rimmed baking sheet and toast for about 3 minutes, until lightly golden.
  2. In a large bowl, gently toss strawberries with a tablespoon of the balsamic vinegar. Set aside for 5 to 10 minutes.
  3. Using a small bowl, whisk together, the remaining balsamic vinegar and olive oil. Add salt and pepper, season to taste.
  4. Add to the strawberries, the spinach, arugula, vinaigrette and toasted pecan pieces. Toss together and serve. 4 servings.

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Spinach, Pear and Pomegranate Salad

Spinach, Pear & Pomegranate Salad

We have been away in lovely San Diego for a few days to visit with family. Now, it is time to get back to healthy eating! This deliciously nutritious salad, not only has spinach and pear, but walnuts and feta cheese. I adapted this salad from Williams Sonoma and substituted feta cheese for blue cheese and used Trader Joe’s Orange Muscat Champagne vinegar, instead of cider vinegar. I totally eliminated the honey, because the added sweetness wasn’t necessary, in my opinion. The pieces of feta add saltiness and the walnuts give you crunchiness, as well as some Omega 3s!

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Ingredients for salad:

  • 8 ounces organic baby spinach
  • 2 ripe organic Anjou pears, cored and sliced
  • ½ cup pomegranate seeds
  • ⅓ cup organic walnut pieces
  • ¼ cup feta cheese

Ingredients for dressing:

  • 3 tablespoons Trader Joe’s Orange Muscat Champagne Vinegar
  • 2 tablespoons organic extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • Sea salt
  • Freshly ground pepper

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Directions:

  1. In a small bowl, whisk together vinegar, oil and mustard. Add salt and pepper to taste. Whisk thoroughly.
  2. In a large bowl, add spinach, pears, pomegranate seeds and walnuts. Add salad dressing and gently toss.
  3. Using 4 plates or bowl, evenly divide the salad. Sprinkle with each salad dish with 1 tablespoon feta cheese. Serve immediately.

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Organic Spinach Salad

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About 2 months ago, I found a wonderful salad at Trader Joe’s called “Super Spinach Salad.” I have been buying it almost every week for my lunch at work since my discovery! It has become one of my favorites, but I wanted to be able to make it at home and share with my family. The ingredients for the salad were easy to find, but the dried cranberries in salad were “juicy and plump.” So I took the organic dried cranberries I had at home and soaked them in some organic apple juice, but you can also use just water to soften them.

My next dilemma was how am I going to make the salad dressing? I read the ingredients label on the salad package and the following below is what I came up with. The only change in ingredients was I used garlic, instead of miso. I hope you enjoy this salad as much as I do!

Ingredients for salad:

  • 1 package (6 ounces) organic baby spinach
  • 1 can (15 ounces) organic garbanzo beans
  • 1 package (12 ounces) frozen shelled edamame, thawed
  • 1/3 cup dried organic cranberries, soaked in water to soften
  • Shredded carrots
  • Organic sugarplum tomatoes
  • Pumpkin seeds

Ingredients for salad dressing:

  • 10 organic baby carrots
  • 3 tablespoons organic canola oil
  • 1 teaspoon sesame oil
  • 2 tablespoons seasoned rice vinegar
  • 1/4 teaspoon grated ginger
  • 1 small clove garlic, minced
  • Sea salt

Directions:

  1. In a blender, add carrots, canola oil, sesame oil, rice vinegar, ginger and garlic. Blend thoroughly. Add salt to taste. Mix again. The salad dressing is on the thick side. The best way to use dressing (in my opinion) is to place it in a small dish and dip your fork into the dressing and then into the salad.
  2. Place spinach (1/3 of package or 2 ounces) on a large plate. Sprinkle with garbanzo beans, edamame, cranberries and carrots. Garnish with tomatoes and finally, sprinkle with pumpkin seeds. Serves 3.