Avocado on toast has become quite a food celebrity, endorsed by human celebrities and healthy foodies far and wide. If you are not yet on the bandwagon I suggest you give this a try, and if you’ve “been there, done that” it can be brand new again with some additional toppings. Continue Reading →
Yam Breakfast Hash
Eggs make excellent binders, bringing together leftover bits and pieces and creating a whole new dish. Frittatas are a good example of how easy this can be, but so are breakfast hashes. Any kind of roasted vegetable and meat works well, but I like to make sure to have some potatoes or yams in there to make it extra filling. My brother dubbed these the perfect little brekkie bowls but they are good for any meal, any time of the day. Continue Reading →
Pesto Shrimp Frittata
Fresh herbs are an integral part of my kitchen arsenal. They add lots of flavor and like larger leafy greens such as lettuce and kale they are super foods full of vitamins and minerals. They can enhance any dish and rather than detracting from its healthiness they add to it. Moreover, they can make the ugliest dishes look presentable. Continue Reading →
Deviled Eggs
Knowing what food to eat in what amounts can be pretty confusing on its own. Yet there is something else to consider- and that is the availability of nutrients in our food. Just because we eat something does not mean that our body can automatically use it. The nutrients have to be in a form that our body can easily recognize, break down and then incorporate. Continue Reading →
Colorful Breakfast Frittata
Frittatas are a great way to use up any odd bits of vegetables and meats or cheeses laying around. They are also really cost effective, ridiculously easy to make and lighter and healthier than most other brunch dishes, without sacrificing taste or fillingness (I wasn’t sure if that’s a proper word but it’s in some online dictionaries so it’s definitely legit). Frittatas are like quiche without the crust or really thick omelets that don’t need to be flipped. Continue Reading →
Salmon Yam Frittata
I may have gone slightly overboard on the salmon to egg ratio in this frittata (I used 1 1/2 lbs of salmon), so much so that I am not even sure that it can safely be called a frittata anymore, but I’m going to do it anyway. Continue Reading →
Lime Chicken with Fruit Salsa Feast
A meal like this provides a wide range of fruits and vegetables which guarantees a vast range of vitamins and minerals, plus lots of good carbohydrates for energy and fiber to keep things moving. The egg white glaze on the roasted yams along with the chicken both provide the essential amino acids (building blocks of protein) that our bodies need to rebuild and maintain a healthy immune system. The avocado and olive oil provide a good but balanced level of healthy fats that are important for lustrous skin, hair and nails, as well as brain health and clear, efficient thinking. Continue Reading →
Ham and Cheese Frittata Muffins
Ham and cheese is one of those classic flavors that appeals to nearly everyone, including even the pickiest of eaters. I like to use a nice aged cheddar because it has more flavor, so less can go further, which is something I like to consider when combining such heavy proteins together. The tomatoes add in some bulk and fiber, balancing out the eggs, ham and cheese so that the end product isn’t too rich and they are generally less off-putting than most vegetables for those picky eaters. Continue Reading →
Bacon Egg Salad
Eggs are a great source of easy to digest protein and their yolks have an important nutrient called lecithin which helps with memory and other cognitive processes. They also contain several other vitamins and minerals, many of which are mostly concentrated in the yolks. There is some concern over the substantial presence of cholesterol also in the yolks, but research seems to be showing that eating eggs regularly does not seem to significantly raise serum (blood) cholesterol levels in the body. Continue Reading →
Zucchini Sausage Frittata
Frittatas are one of my brother’s new favorite to go lunches, and he is a very picky eater who would not normally willfully choose a food with this much green. He likes to take a quarter wrapped up in plastic wrap and eat it like pizza, and I definitely recommend it over dining hall processed pizza. This simple combination is mediterranean inspired with juicy zucchini, salty feta, earthy sun dried tomatoes and the richness of turkey sausages. Continue Reading →