Flax-ed Up Greens

frozen veggies and flax seed….freezer edition ;)
What’s a gal to do when not in the mood to cook, or have a lot of time to do so?  Hit the freezer!  I wanted something green, warm, nutrient rich but quick for lunch today.  I searched the freezer and spotted: string beans, frozen brussel sprouts and leeks – perfect! Continue reading

Veggie Zasta w/ Hemp Seeds

Hello my dear pasta lovers, this one’s for YOU!  ….ok, so it might not be exactly “pasta”, but it’s delicious non-the-less, very low in calories, high in nutrient content, and tastes a hell of a lot better than any other gluten free pasta alternative out there (or at least I think so).  Everyone who’s tried this dish, LOVES it… and the best part?  No bloat, no sleepy feeling later!  In fact, quite the opposite. Continue reading

Sandra’s Mediterranean Brunch

I have to thank my friend Sandra for this absolutely delectable dish!  Instead of (same ‘ol) omelets for everyone, why not try a Shakshuka?  A traditional Mediterranean breakfast, too full of health and soul not to pass along!  Feel free to play around with different tomatoes for this recipe, fresh and local is always encouraged ;)

1 and 1/2 teaspoons olive oil
1 medium onion, chopped
1-2 jalapeno chile, diced
2 cloves of garlic, minced
heirloom tomatoes diced (about 4-5 cups)
1/2 teaspoon ground cumin
1 tablespoon tomato paste (can omit)
eggs (depends on how many people you are serving)
3 tablespoons chopped parsley
salt and pepper to taste

In a sauce pan heat olive oil over medium heat and saute the onions.  Add the jalapeno chiles and garlic and cook until fragrant.  Add tomatoes and cumin and season with salt and pepper to taste.  Cover and cook for about 2-4 minutes and then uncover and cook for another 6-10 minutes, or just until the mixture thickens.  Stir in the tomato paste and cook about 1 minute more.  At this point you could continue to add the eggs or refrigerate the tomato mixture for another day.  If you decide to make the tomato mixture ahead of time in the morning all you have to do it spoon in your desired amount of tomatoes and eggs (for 1 person, use 3-4 tablespoons of tomato mixture with 1 egg) and continue the directions as per below:
Reduce the heat to low and make small cavities in the mixture with a spoon.  Break an egg into each of the cavities and cover the pan to cook for 8-10 minutes, or until the eggs are poached and whites are set.  Sprinkle with fresh parsley and serve warm.

My mouth is salivating just reading this… I hear Sunday calling!