Tag Archives: free range eggs

Caprese Frittata with Goat Mozzarella

Ingredients:

1 cup cherry tomatoes, halved
3 free-range eggs
salt and pepper
1 clove garlic, minced
1-2 oz goat mozzarella
handful fresh basil, chopped

Crack eggs into bowl and whisk until smooth. Add cherry tomatoes, garlic, salt and pepper. Heat a small buttered pan over medium high heat. Pour egg/tomato mix into pan and cook, covered until almost cooked through. Top with a handful of basil and chopped mozzarella, place under a broiler until the top is cooked and the cheese is melted.

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Filed under eggs, Goat Cheese, Recipes

Cinnamon Vanilla Omelet and Sugar-Free Conclusions

Two weeks of being (almost) completely sugar-free have come to an end. I confess I had a few tough days with very limited options (major flight delays anyone?) but the whole of my two weeks went very smoothly. I’ve done a lot of sugar cleansing in the past and didn’t feel a terrible need for it but really appreciated the opportunity to get creative in the kitchen and branch out beyond my standard dark chocolate. You will see an example of that here :)

Interestingly what I have been feeling pulled towards is a more raw and vegan style diet. I can’t say my mind is easily on board with this, I love, love, LOVE my goat cheese and occasionally being able to have some wild fish or free-range egg dishes…sadly, it has not been loving me back. I’ve done a lot of focused cleansing in various forms over the last couple of years and I’ve watched as my body often asks me to step it up before I emotionally want to. But alas, here we are. I’ve decided to join Marlena (again) in her vegan challenge for the month of July. I hopped on board last year with the Vegan Month of Food (Vegan MOFO!!) and concluded at the end of it that veganism just wasn’t for me. I didn’t want to admit how incorrectly I was doing it though. I used my vegan month as an excuse to dive head first into baking again and try out how my body liked beans, and grains, and tofu…it didn’t. I got puffy, put on some weight, and just felt tired. No good. These days, I find I’m naturally leaning into meals centered around big avocado salads with baked squashes or greens with delicious nut butter dressings, or the rarer meal that includes fruit or a small dish of quinoa. I continue to juice, implement my various cleansing tools, and this is feeling much nicer for me. I also, for the first time in my life, even though I was raised a vegetarian and played with veganism, feel drawn to it for ethical reasons as well as health. I know there are a million arguments out there but it’s started to feel kinda strange to bite into an animal, especially when it isn’t a need for the particular body that I live in. On the other side of things, I’m having a hard time with the idea of ever embracing a labeled way of eating or living. I’d love to hear your thoughts on this and I’m excited to once again embrace a new avenue of kitchen creativity and experimentation in the coming month!

This is obviously NOT a vegan recipe and I realized I had to get it posted before next month :D

Ingredients:

2 free-range eggs
NuNaturals Vanilla Stevia
sea salt
cinnamon
goat feta or chevre (optional)

Heat a small pan on medium high and melt a pat of organic butter into the bottom. Crack eggs into a bowl and whisk together with vanilla stevia and a pinch of sea salt. Pour eggs into pan and let cook thoroughly on one side before flipping to the other. Once both sides are cooked, slide out of pan and top with cinnamon and feta or chevre.

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Filed under eggs, Goat Cheese, Recipes

What I Ate Wednesday

I’m back into a full-blown flying schedule so most of what I ate today came on the plane with me. I will definitely be posting more about my 30 Day Mindful Eating Challenge but for now, some eats:

This morning I had a big mason jar full of hot water with limes and stevia. The heat and sweetness were really wonderful, I usually drink this sort of beverage cold.

Ingredients for Limeonade.

Early afternoon I had 24 ounces of cucumber/romaine/broccoli stem/lime juice with stevia. Later on I tried a version of Natalia Rose’s famous Pumpkin Pie in a Bowl. I replaced the avocado with a raw egg, just for experimentations sake. It was…a little slimy. Very satisfying though, and not too heavy. I don’t know that I’ll do it again though.

Hydrating goodness.

Pre-dinner I had a box of amazing little cherry tomatoes and then dug into a gorgeous salad: baby romaine, carrot pulp (from juicing), raw peas, green onions, fresh garlic, 3 free-range eggs (all delicious and soft in the middle which creates a nice dressing), hot curry, nutritional yeast, sea salt, and stevia. Serious yums.

Dinner munchies

For dessert I melted an ounce and a half of baking chocolate (100% cacao) and mixed in a little raw honey and stevia, whipping it into a mousse. I will definitely make this one again.

Honey sweetened chocolate

Curry and nutritional yeast was the most interesting flavor combo I’ve come across in awhile. Have you eaten anything interesting lately?

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Molten Chocolate Beet LoveCakes

Molten Chocolate Beet LoveCakes


Here is a decadent treat to share with your Valentine if your Valentine, unlike mine, is crazy about beets. I am crazy for beets and crazy for these cupcakes. Mostly though, I’m crazy for my Valentine. Therefore, I will not actually be serving these on February 14th. I do plan on making something equally as delicious that we will both love but for now, here’s one for the beet-lovers!

Ingredients:

3 oz. 70% dark chocolate (plus some chunks for stuffing)
3 Tbsp organic butter
2 Tbsp NuNaturals Baking Stevia
1 free-range egg
1 cup cooked beet puree
2 Tbsp cocoa powder
1/2 tsp vanilla or orange extract (or 1/4 tsp of each)
pinch sea salt
cupcake liners

Preheat oven to 350. Melt butter and chocolate together in a small pan over low heat. Once completely melted, remove from heat and add remaining ingredients. Mix together and pour into cupcake liners. Place a chunk of chocolate into the center of each cup of cupcake batter. Bake for 20-25 minutes. Eat while still warm!

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Filed under Dessert, eggs, Recipes

Molten Chocolate Beet LoveCakes

Molten Chocolate Beet LoveCakes


Here is a decadent treat to share with your Valentine if your Valentine, unlike mine, is crazy about beets. I am crazy for beets and crazy for these cupcakes. Mostly though, I’m crazy for my Valentine. Therefore, I will not actually be serving these on February 14th. I do plan on making something equally as delicious that we will both love but for now, here’s one for the beet-lovers!

Ingredients:

3 oz. 70% dark chocolate (plus some chunks for stuffing)
3 Tbsp organic butter
2 Tbsp NuNaturals Baking Stevia
1 free-range egg
1 cup cooked beet puree
2 Tbsp cocoa powder
1/2 tsp vanilla or orange extract (or 1/4 tsp of each)
pinch sea salt
cupcake liners

Preheat oven to 350. Melt butter and chocolate together in a small pan over low heat. Once completely melted, remove from heat and add remaining ingredients. Mix together and pour into cupcake liners. Place a chunk of chocolate into the center of each cup of cupcake batter. Bake for 20-25 minutes. Eat while still warm!

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Filed under Dessert, eggs, Recipes

Maple BBQ Omelet Salad and Rose Cleanse Day 8

Maple BBQ Omelet Salad

My roommate for the win. I’ve not been allowed to disclose this information until now but since we are a week in I’ve been given permission: my friend and roommie has been joining me on the Rose Cleanse and doing great! We both agree that juicing until dinner frees up so much space and energy during the day and it’s been good fun having someone to share this experience with.

Tonight’s dinner was at my request, Sylvia has been emailing me her yummy dinner creations and this one sounded too good to pass up. Last night I left a jar of Creamy Roasted Pepper Sauce in the fridge and in exchange I got to partake in this absolutely glorious Maple BBQ Omelet Salad.

Ingredients:

2 free range eggs
organic butter
1/2 cup mushrooms, sliced
1/2 cup cherry tomatoes, halved
1/2 cup red onion, chopped
1 Tbsp Montreal Steak Seasoning
2 Tbsp Annie’s Smoky Maple BBQ Sauce (or my Sugar Free BBQ- add a dash of maple extract!)
2 oz. raw goat cheddar, shredded
5 oz. baby romaine
1 clove raw garlic, minced (optional, this was my addition)

Heat a pat of organic butter in a small pan over medium/high and saute veggies for a few minutes until soft. Heat a second small pan with a pat of butter. Whisk eggs, half of the steak seasoning, and a bit of salt and pepper in a dish and pour into second pan. Let the eggs heat until close to cooked through and add the cooking veggies and half the cheese to the middle. Wrap veggies “burrito style” in the egg and flip, cooking until thoroughly done. Coat the romaine with 1 Tbsp BBQ sauce, the other half of the cheese, and minced garlic. Top with the omelet and the rest of the sauce.

I had quite a full day today, working an earlier shift than usual and driving an hour and a half to Seattle and have had energy to spare. Linda Wagners Carrot Lemonade was the juice of the day.

Roommate for the win.

Rose Cleanse for the win.

Good night.

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Filed under eggs, Other People's Recipes, Recipes, Salad