Kale, Tomato, and Basil "Frittata"

 

I was reading some of my old blog posts from when I first started 4 years ago, and I was brought back to the early days of my cooking where I would make elaborate scrambles and egg bakes every morning for breakfast during college. They didn't take much work, but I loved them because they were always loaded with a number of vegetables, which made me feel like I was getting my nutrients in right at the start of the day.

This "frittata" is an ode to those early days, with a few modifications. I say "frittata" in quotes because you don't have to transfer this egg dish to the oven — you can just cover it and cook it over the stove (a cast iron skillet works best here, if possible). I also used ghee butter and vegan cheese in this dish, which should make it paleo friendly. 

Ingredients (makes 1 little frittata/serves 1)

  • 1 teaspoon ghee butter
  • 1 large clove garlic, chopped
  • 1/2 cup chopped kale leaves
  • 2 pasture-raised eggs
  • Handful of cherry tomatoes, halved
  • A dash of salt and pepper
  • 2 tablespoons vegan mozzarella cheese (I used Parmela Creamery from Whole Foods)
  • 1 teaspoon chopped fresh basil

1. In a small cast-iron skillet or non-stick pan, heat up ghee butter on medium-low heat. Add garlic, and cook for 1 minute, stirring so garlic doesn't burn. Add kale, and sauté for about 2 minutes until kale has wilted. 

2. While kale is cooking, crack the eggs into a small bowl and whip with a whisk or fork until scrambled and bubbly. Make sure the kale is evenly distributed in the pan, and then pour the egg mixture over the kale evenly.

3. Top with cherry tomato halves, and salt and pepper, and mozzarella cheese. Cover, and cook for 5 or so minutes until eggs have set. If the eggs feel too runny on top, turn up the heat a bit. If you feel like the bottom is burning, lower the heat. Once eggs are cooked, top with fresh basil, and serve warm. 

Buttery Lemon Roasted Carrots with Garlic and Thyme

 

Thanks to Brummel & Brown for sponsoring this post! All opinions stated below are my own.

Carrots are one of my favorite vegetables, and although I do enjoy them raw dipped in hummus or chopped in salads, there’s something special about roasting them. You can eat roasted carrots as a side dish or even chop them up to put them in a salad.

These roasted carrots are extra special because they’re made with a lemony sauce using Brummel & Brown’s organic buttery yogurt spread. This gives these carrots a rich flavor, but you can rest easy knowing that they’re still a lighter option.

Ingredients

1. Preheat oven to 400 degrees Fahrenheit. Spread some parchment paper on a large baking sheet and set aside.

2. Cut off the tops of your carrots, leaving about an inch at the top. Add to a large bowl.

3. In a small saucepan, heat up Brummel & Brown on low heat until melted. Mix in lemon. Remove from heat, and pour over the carrots in the bowl. Add garlic and thyme, and toss until carrots are evenly coated. 

4. Spread the carrots out on the parchment paper-lined baking sheet, and pour any butter mixture that is left at the bottom of the bowl evenly over the carrots. Top with a pinch of salt and pepper. Bake for 25 minutes or until carrots are soft. 

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Zoodle Carbonara with Mint Almond Pesto

 

If you follow me on Instagram, you likely saw the big announcement I made this week: My second cookbook is coming out in December!! If you weren't able to check out my first cookbook (The Spiralizer Recipe Book), you'll definitely want to check out this one, called Plant-Protein Recipes That You'll Love! I think it will appeal to all people, including existing vegetarians and vegans as well as carnivores who are really looking to cut down on their meat consumption without losing any nutrients or taste. Can't wait for you guys to see! Preorder is available until the book's release December 5th. 

But now back to spiralizing! This recipe is a play on spaghetti carbonara, but it uses zucchini instead. It's also tossed in a mint almond pesto — make a bigger batch for later. You won't regret it. 

Ingredients (serves 1)

  • 1 medium/large zucchini
  • 1 teaspoon ghee butter
  • Juice of 1 small lemon
  • 1 pasture-raised egg

Pesto Ingredients (1 serving)

  • 2 tablespoons sliced almonds
  • 1 tablespoon extra-virgin olive oil
  • 1 medium clove garlic
  • 2 tablespoons fresh mint leaves
  • Dash of sea salt

1. Prepare pesto first by blending ingredients together until smooth. It is a small amount, so if you are having a hard time blending, double or triple the amount and save the rest in a jar for other meals.

2. Cut off both ends of the zucchini, and slice in half crosswise. Spiralize using a small noodle blade. Pat noodles dry with a paper towel to remove excess moisture. 

3. In a large pan, heat up ghee butter on medium-low heat. Add lemon juice and zucchini noodles. Cook for a minute or so until noodles just begin to soften. Add the pesto (1 serving), and toss the noodles in the pesto. Then crack the egg directly into the noodles, tossing around for a minute or two until the egg is cooked. Remove from heat and transfer to a bowl. Serve warm, and top with an extra dollop of pesto, if desired. 

Arugula Salad with Honey Sriracha Salmon & Egg

 

People hate on salads, but the reason I find them so appealing is because you can put so much in them without it tasting weird. I love to experiment with different proteins, healthy fats, nuts, and seeds, and the more that goes into my salad, the merrier. This one is extra loaded with protein, as it has both salmon and soft-boiled egg. 

Ingredients (Serves 1)

Honey Sriracha Salmon

  • 1 small filet wild-caught salmon
  • Drizzle of Sriracha
  • Drizzle of honey

Salad

  • 1 pasture-raised egg
  • 2 cups arugula
  • 4-5 heirloom cherry tomatoes, halved
  • 1/2 avocado, sliced
  • 1-2 tablespoons almond milk ricotta cheese (or cheese of choice)
  • 1 teaspoon hemp seeds
  • Handful of radish greens
  • Juice of 1 lemon
  • 1 tablespoon extra virgin olive oil
  • Dash of salt and pepper

To make the salmon:

1. Preheat oven to 400 degrees. Spread salmon on an aluminum foil-lined baking sheet. Add a drizzle of Sriracha and honey, and spread over the top of the salmon. Bake for 20-25 minutes until salmon is flaky on the outside and has turned pink.

To make the egg: 

1. While salmon is cooking, prepare the soft-boiled egg. Add the egg to a small pot and fill with water. Bring to a boil, and remove from heat. Let egg sit in the hot water for exactly 6 minutes. When time is up, submerge the egg (still in shell), in cold water, and keep to cool.

To make the salad: 

1. Add arugula to a large bowl, along with tomatoes, avocado, salmon, and egg. Top with ricotta cheese, hemp seeds, and radish greens.

2. Add lemon juice, olive oil, and a small dash of salt and pepper. Toss to serve. 

 

Summer Vegetable Arugula Salad

 

I love summer, not just because of the abundant sunshine, but because there is so much good produce! I've been in the habit of preparing a bunch of fresh vegetables during the week and keeping them on hand to throw into salads and bowls. It makes cooking so effortless, and I feel so healthy. This salad is vegetarian and gluten-free, and it can be made vegan by cooking the zucchini in olive oil instead of ghee butter. It's loaded with all of the veggies so you can feel light and refreshed this summer.

Ingredients (serves 1)

  • 2 cups arugula
  • 2 baby gold potatoes, chopped
  • 1 teaspoon ghee butter (substitute olive oil if vegan)
  • 2 cloves garlic, chopped
  • 1 medium zucchini, sliced and quartered
  • 2 medium red radishes, sliced
  • 1/4 cup halved cherry tomatoes
  • 1-2 tablespoons ricotta cheese (I used Kite Hill almond milk ricotta so it's dairy free!)
  • 1/2 avocado, sliced
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

1. In a large bowl, add in the arugula.

2. In a small, microwave-safe bowl, add in potatoes and microwave for 2-4 minutes until potatoes have softened.

3. While potatoes are softened, prepare the zucchini. Add ghee butter to a medium pan on medium-low heat, and add in zucchini and garlic. Cook for 3-4 minutes until zucchini has softened. Remove from heat and let cool for a minute or two. 

4. Add zucchini to the bowl with arugula, along with cooked potatoes, radishes, tomatoes, and ricotta. Top with avocado, and toss in olive oil and vinegar. Top with salt and pepper to taste.