Green Eggs and Ham

Blending eggs with vibrant green herbs and vegetables like spinach, green onion and basil makes the eggs themselves green, and they remain so even once they are cooked. Besides their hue, the greens also add their nutrients to the dish- a myriad of minerals, vitamins and antioxidants. The eggs can be scrambled, baked into a frittata or folded into an omelette.   Continue Reading →

Ham and Pea Frittata

Frittata muffins can appeal to children and adults alike. This seasonal variation has some sweetness from peas, ham and cooked shallots plus some creaminess from marscapone and butter. A bit of thyme adds some flavour without being too exotic. This recipe can either make 18 muffins or it can be put into a greased casserole dish and baked then cut and portioned after. Continue Reading →

Eggs in a Yam Nest

Spiralizing root vegetables is a way to make a slightly different shaped base for egg hash. A spiralizer makes even, thin pieces that cook quickly and uniformly. Here I used yams because of their lightly sweet flavour and smooth, dense texture. Here in Canada we generally call the orange ones yams and the white or cream coloured ones sweet potatoes, but in the US it is the other way around- a great cause of confusion.   Continue Reading →

Gnocchi Frittata

Gnocchi FrittataFrittatas are such a healthy and easy way to use up leftover ingredients, and the options extend as far as the imagination. I usually like to add in something dense like chopped potatoes or yams, but I went with gnocchi this time. Gnocchi is basically pasta made from potatoes, it is chewy and dense and heavy in all the right ways and is one of my absolute favourite comfort foods, ideal for the fall and winter. Continue Reading →

Bacon Wrapped Frittata Muffins

Bacon Wrapped Frittata MuffinsFrittata muffins are one of my most depended upon meals to prepare in advance. They are basically eggs, a great source of highly absorbable protein and important nutrients, and whatever other ingredients you have available to add in. I made these ones for my family so I wanted them to be as filling and enticing as possible. The eggs are mixed with sweet potato for some density and complex carbohydrates, thyme and red onion for flavour and tomatoes for some extra vitamins. A salty cheese like feta and a wrapped piece of alder smoked maple bacon makes it seem more like fun food than healthy food. Continue Reading →

Fried Quinoa

Fried QuinoaOne of the main keys to eating healthy is being prepared. An easy, regular way to do this is to cook a large pot of whole grains at the start of the week and use it to create fresh, fast meals. Asian style fried brown rice, or quinoa in this case, is something my brother and I have been making pretty regularly lately. He takes the extras for lunch, topped with some baked, diced chicken to make it extra filling. Brown rice, millet or any other whole grain can be used instead of quinoa, they all work pretty well and have subtle, nutty flavours that go well with eggs, tamari (or regular soy sauce) and any vegetables desired. Continue Reading →

Bacon Yam Waffles with Corn Salsa

Bacon Yam Waffles with Corn SalsaThere are so many different ingredients that can be put into a waffle maker and be transformed into fluffy waffles with lightly crisped edges. This version uses mashed yams as the main ingredient (potatoes would work too) and they are held together with eggs and flavoured with onions, chili powder and fresh thyme. Bacon is an optional addition- when chopped into tiny pieces it folds in well to the yam mixture and offers a rich, smoky, meaty touch in every bite. Continue Reading →

Banana French Toast

Banana French Toast French toast is technically not that French and it existed well before France was even a country. Bread has long been a staple food for many cultures since the shift to agrarian societies and it was discovered that soaking stale bread in milk (and also often eggs) then frying it extended its shelf life- making it edible past its prime. Our first written record of the dish was in a cookbook credited to Apicius, all the way back in 4th century Rome. With the right bread it can be a good, healthy base to build a breakfast plate off of. Continue Reading →