Today I am sharing a quick and easy lo carb recipe that I am loving right now. We’ve tried it with a variety of veggies, typically what is in season or available at our farmers market. The sauce is tangy but not overpowering and it leaves me full at the end of a long day. Serve it with brown rice or quinoa, I especially love the frozen brown rice from Trader Joe’s that heats up in 3 minutes, it’s like magic!
Entries Tagged as 'Recipes'
I’ve shared this recipe for stuffed shells before but I wanted to share it again because I recently made it for a small dinner party and was able to re-photograph it. It looks much more appealing than it did in my original post 3 years ago with my old camera.
I wanted to share this recipe before the week was over and since it is Friday (TGIF) I figured I was running out of time. I am SO tired, I’ve worked for the last 14 days straight and looking and my calendar my next day off is Monday April 29th. Next week I am having 2 estate sales, a challenge that I’m still not sure how I am going to pull off! I booked the second sale at the last-minute but I couldn’t resist the project, I will be selling 2 vintage Model-T cars! Typically I have my sales on Friday and Saturday but since I can’t be at both places at once I will be holding a sale in San Jose on Friday and a sale in Mountain View on Saturday and Sunday. I hope I can pull it off!
Okay, back to this recipe. This bread pudding is by far the EASIEST thing I have ever made! I know I always say my recipes are simple but this one really takes the cake, or pudding for that matter. We had a few friends over to watch the NCAA Championship game on Monday and I tried this recipe because I could make really quickly after work before people arrived. Most of the similar recipes online use croissants but I used brioche, bread that has a fluffy texture and a sweet flavor. I figured it would do the same job for a fraction of the cost (I would have needed 6 croissants at $2.50 a piece and the loaf of bread was $2.50).
Today I am sharing a quick recipe for shrimp with couscous. I tried it for dinner last week and it was really good. The peas and leeks screamed “Spring” to me and the couscous gave me a little carb fix, I almost thought I was eating pasta. I think it would be great with a kick of curry, grilled chicken, or other seasonal veggies depending on what you like. You could also skip the protein and serve it as a side dish. Here is the recipe…
Hi There! Today I am just sharing a quick recipe. In my weekend wrap-up post I told you that my husband tried this great recipe for spinach frittata with sweet potato hash for breakfast on Sunday. My friend Erin asked for the recipe on Instagram so I thought I would share. It is from the Sprouted Kitchen cookbook, a new favorite in our house. Enjoy!
- 8 eggs
- ½ cup milk
- Sea salt and black pepper
- 2 small sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 2 green onions, white and green parts, thinly sliced
- 2 cups baby spinach (give it a few chops with a knife if you’d like)
- ⅓ cup goat cheese (about 3 ounces, use regular or herbed goat cheese)
- Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and ½ teaspoon black pepper. A couple dashes of hot sauce would be a good idea, too.
- Peel the sweet potatoes and chop them into ¼-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat.
- Add the potatoes and toss to coat, then sprinkle with cumin and ½ teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
- Sprinkle the green onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet if you have one, and cook until the spinach wilts, a minute or two.
- Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach.
- Crumble the goat cheese with your fingers or a fork over the top of the frittata.
- Put the pan in the oven and bake until you can shake the pan and see that the middle is just barely set, about 12 to 18 minutes.
- Set the frittata aside for a few minutes before slicing it. Sprinkle with pepper and cilantro.
Breakfast is the toughest meal for me to stay on track. I miss the days when I could eat a bowl or two or cereal with a huge glass of juice but since I was diagnosed with my inflammatory problem I’ve had to change my routine. Protein shakes and meal bars have been my staple but somedays I would rather starve than choke one down. I’ve done some research and oats are on my approved foods list. I figured if I could have them as oatmeal I should be able to have them in granola. Store bought versions have way too much sugar and mystery ingredients so I set out on my quest to find a homemade recipe that would allow me to control the ingredients.