Juicing It Up: Great start to the morning

With my veggies in hand and my juicer in my peripheral I begin to plan my morning shot of vitamins & minerals (plus, it tastes great!) This morning I have a little of "this" and a little of "that," but enough to throw it all together and get a decent dose of veggies. Generally, I discourage clients from drinking fruit juices unless they need excess calories, but if you keep the portions small (1/2 cup to 3/4 cup or 4 to 6oz) juices can fit into your diet. I prefer the vegetable kinds to take in ample vitamins & minerals without all of the excess calories. Vegetable juices range from 50 to 120 Kcals per 6oz.  Here is what I whipped up for breakfast this morning:

Ingredients:

5 carrots (they weren't the huge kind)

1 baby cuke

1 lime (peeled)

8 strawberries

1/4 cup blueberries (all I had left)

Made ~12 oz

Served this with an egg sandwich:

1 English muffin

1 slice Pepper Jack cheese

1 soy-sausage

1 egg

This took me about 10 minutes to prepare and now I am out the door to meet with clients!  I hope you have a fabulous day!  Eat more veggies!  

Wendy Jo

A Leftover-Inspired Frittata

There is something so simple about frittatas and filling! I had a little more ground beef that I needed to use before my 3-day window for food safety was up; thus, I had to get creative again. So, spinning off my idea from the other night I decided to do an Italian rendition with my beef mixture. Most of all, I hope my ideas allow you to be more creative with your next batch of leftovers!

Empanada filling--take two!

Frittata Italiano

Ingredients:

1 1/2 cups ground beef, cooked

1/2 pkg of mushrooms, sliced

1/4 cup red bell pepper, minced

1 Tb. olive oil

6 eggs, or 1 1/2 cup egg substitute

3 oz goat cheese

Bruschetta Mixture (see recipe below)

Directions:

Preheat oven to 350*F. In a heavy skillet heat olive oil and add bell peppers and mushrooms. Sauté for 4 minutes. Add ground beef and heat for 2 minutes. Whisk eggs and pour over eggs. Top with crumbled goat cheese. Allow to cook over medium heat for 3 minutes and then finish in oven for 5-10 minutes or until middle is set. Serve with Bruschetta:

2 Tomatoes, chopped

1 cup Parsley, chopped

1/4 Red onion, chopped

2 cloves Garlic, minced

1/2 Lemon, juiced

Salt to taste

Mix & Serve!

Step by Step to a Fabulous Frittata (Quick Dinner Alert!)

After another long day I came home and began my rummage through my fridge...hmmmm.....eggs, veggies, prosciutto, goat cheese, milk...ooo la la--time for a frittata! My first experience with a frittata was at my dear friend Kathie's home. I walk in and on the counter is a beautiful circle egg dish loaded with thinly sliced zucchini. It looked a little like an omelet, but it was at room temperature. It was fabulous! Kathie's family is from Italy, and her mother, Maria is a culinary goddess! That day we enjoyed zucchini frittata and apricots for lunch. The simple things in life! For me, I am forever thankful for my CSA (Community Supported Agriculture) goodies which constantly add variety to my life! Frittatas-- a great way to curve your hunger in under 15 minutes!
Wendy's Wednesday Night Frittata
Serves 2 or 1 with leftovers
Ingredients:
1 small potato
2 Tb canola oil
2 broccoli crowns
2 oz prosciutto or ham
4 eggs
1/3 cp crumbled goat, feta, or favorite cheese

Step 1: Preheat oven to 350*F
Step 2: In a heavy skillet or cast iron pan heat oil over medium high heat. Add cubed potatoes and allow to brown on each side (about 10 minutes)
Step 3: While waiting for your potatoes to cook steam your broccoli in the microwave for 3 minutes with 1/2 cup water or in a pot. Drain and chop the florets.
Step 4: Cut up your prosciutto and add prosciutto and broccoli to potatoes
Step 5: Whisk eggs and pour over potato mixture
Step 6: Crumble cheese over top and bake for 5 minutes or until set.
Step 7: Allow to rest for 3-5 minutes before cutting into wedges. Serve!

Serve with fresh fruit and a glass of milk! Well, I did and it was FABULOUS!!! Let me know if you decide to fix it! Be creative and avoid limiting yourself to only certain vegetables! Spinach, peppers, onions, garlic, or squashes all work! Add a splash of fresh herbs, too--darn, I wish I would have thought of that earlier! I was too hungry to think at the time. Enjoy!