Sweet Potato and Broccoli Frittata

My grandma loved a frittata. When I was a kid, whenever I stayed over with my grandparents for a few days, Grandma and I always went out for a special lunch together. We’d go to a cute little diner and follow it up with either a movie or shopping and I loved it so much. I always ordered an egg salad sandwich and Grandma always ordered a frittata. Always. So there’s a special place in my heart for frittatas, by it wasn’t until recently that I’d actually made one myself. I think I reserved frittatas for dining out because of the memory. But I’ve gotten over it and now I love the idea of bribing that memory home.

This frittata is easy, healthy, and works great for any meal. Here you go.

WHAT YOU NEED
* 2T olive oil
* 3t minced garlic
* 1t dried thyme
* 1 average sized head of broccoli cut down into small florets (about 2C worth)
* 1 large sweet potato, peeled and chopped into ~1/2-inch chunks
* 8 eggs
* 1/2t salt
* 1/4t ground black pepper
* 1/4C shredded mozzarella cheese
* 1/4C shredded cheddar cheese

WHAT TO DO
Heat a tablespoon of olive oil over medium heat in a large, 8-10-inch oven-safe pan. Add the garlic and thyme, and stir about a minute to release the aromatics. Add the sweet potatoes and broccoli and cook about 15 minutes, until the potatoes are softened and cooked through. Stir frequently to ensure the veggies dont stick. Add just a bit more oil if this starts to happen. Turn off the heat.

In a large bowl, whisk the eggs and then add the salt, pepper, cheese, and the contents from the pan–the broccoli, sweet potato, garlic, thyme).

Heat a tablespoon of olive oil in the same pan over medium heat. Pour in the egg mixture. As the bottom of the frittata cooks and begins to solidify, lift the edges with a spatula to let the liquid eggs run underneath. Turn the heat to low and cover the pan. Cook about 10 minutes, until the frittata is nearly set except for the top.

Turn the broiler on high. Remove the lid from the pan and place the pan under the broiler. Cook until light golden brown on top, no more than 5 minutes. Watch carefully–you don’t want a dry or burned frittata!

Let the frittata cool for 5 minutes before serving.

My Momma’s Perfect Granola

I don’t know why everyone doesn’t make their own granola. I also don’t know why I only *just* started making it myself! It could not be easier, and is completely adjustable to your own preferences, and so absurdly cost-effective that it just doesn’t make sense to buy it premade. My mother started making granola, in her words, because, “I did not like the price, the amount of sugar or the lack of flavor… so I started experimenting. The house smells sooooo good when you make it.” The result of her experimentation is the perfect basic granola recipe. We add it to yogurt with honey and fresh fruit in the mornings, sprinkle it on vanilla ice cream, or grab handfuls for snacks. This recipe is enough for about a week’s worth of breakfast bowls in our house, so sometimes I make it twice a week! I should probably just get larger storage containers and make double or triple the recipe each time! Now you try! Here you go.

WHAT YOU NEED
* 1 1/2C old fashioned cup oats
* 1/2C coconut flakes
* 1/2C sliced raw almonds
* 1T flaxseeds
* 1T chia seeds
* 1/4t salt
* 1t vanilla
* 1T brown sugar
* 1T honey
* 2T good quality maple syrup (I’m definitely biased as a New England girl, but seriously, no Mrs. Butterworth’s! Invest in the real deal and you’ll see why!)
* 1 1/2T of any non-smelling or otherwise mild cooking oil (canola, grapeseed, sunflower…)

WHAT TO DO
Pre-heat oven to 300 degrees.

Cover a baking sheet in foil and spray with a nonstick spray. Set aside.

Mix all of the ingredients in a large bowl. Make sure everything gets coated and mixed well.

Spread the mixture out over the baking sheet. Be sure to leave some clumps here and there – these will turn into those yummy little cluster bites!

Bake 20 minutes, then take it out of the oven and let cool. The granola will harden and become crunchy as it cools.

Break up the granola and store in a glass jar or any air tight container.



Blueberry Kefir Smoothie Bowl

I have to admit, I did not understand the smoothie bowl trend for a while. But I did understand and appreciate that they take beautiful food porn photos, and that’s something I like. So… duh. In I jumped to the trendy food pool – both feet at once. And it’s great! Smoothie + all kinds of wonderful textures and flavors and nutrients – it’s delightful in every way. Also, I wasn’t so sure about kefir either, but that was easier to sort out since all I had to do was figure out what it was (it’s a fermented milk product similar in usage and texture to yogurt, but containing about 30 strains of bacteria and yeasts, making it a very rich and diverse probiotic source!). So in advance I apologize for what will easily turn into a recipe/Insta-pic obsession. This is only the first in what I am certain will be a long rolodex of smoothie bowl recipes! Here you go.

WHAT YOU NEEDkefirsmoothie3
for the smoothie
* 1/2C kefir (look for kefir in the dairy aisle; look for unflavored with no sugar added)
* 1/2C frozen blueberries
* 3T plain oats
* 1T almond flour or almond meal
* 1T honey or agave syrup
for the toppings
* slivered almonds
* chia seeds
* chopped dates
* dried cranberries
* cashew bits
(*or any toppings you prefer*)

WHAT TO DO
Add all the smoothie ingredients to your blender and blend until smooth and well combined. Taste for balance of flavor – kefir is pretty tart and sour, so if the balance is off add a bit more honey or agave.

Pour the smoothie into a wide bowl, then top with your preferred toppings.

Et voila! A stunning and delicious bowl of antioxidant- and probiotic-packed awesomeness! Don’t forget to take some pics before you dive in!

kefirsmoothie2