Jessica

Yuca Tomato Basil Frittata

February 17, 2014 by Jessica 12 Comments

Brunch? Yes please. Call all your friends up because you’re going to be dying to try out this Yuca Tomato Basil Frittata recipe after reading this. We love whipping this up on a relaxing weekend and enjoying with friends and family.

Nutritious and delicious? It can be done. There are so many nutrient dense foods in this recipe. Yuca is a great source of fiber and vitamin C while eggs are high in protein, healthy fats, selenium, vitamin D, vitamin B6, vitamin B12, zinc, iron, and copper. Last, but not least, tomatoes are loaded with many vitamins and minerals. They are rich in a phytonutrient called lycopene that gives it the gorgeous color. Lycopene works as an antioxidant to protect against free radical damage. It has also been linked to lower risk for cancer, heart disease, and eye health. They are also high in vitamin C and vitamin A. How about that for a start to your weekend?

Get that oven going by preheating it to 400F. In a separate bowl, mix eggs and yuca cubes together and set aside. In a skillet, heat up olive oil under medium-high heat. Add in garlic and onions and saute for 3-4 minutes. Add the egg mixture into the skillet and cook for about 5-8 minutes or until the bottom starts to set. Turn off the stove and arrange tomato slices and basil leave on top of the egg mixture. Top off with some crumbled cheddar cheese. Transfer the skillet into the heated oven and bake for about 15-20 minutes or until the top is crisp. Slice it into 6 pieces and enjoy!

You can make this for a fun family brunch or make it for yourself to have a healthy breakfast for the week. It also works great for a breakfast for dinner meal – which is my personal favorite. Toss in some other herbs to kick it up with some flavor. How does this sound to you? Let us know in the comments below!

Yuca-Tomato Basil Frittata

Total Time

45 mins

Servings: 6

Ingredients

8 medium eggs
1 cup of yuca, boiled and cubed
1/2 medium onion chopped
1/4 cup of crumbled cheddar cheese
2-3 of your favorite tomatoes, cut crosswise into 1/4″ slices
10-15 leaves of fresh basil
3 garlic cloves, thinly sliced
2 tablespoons of olive oil
Salt and pepper to taste

Instructions

Preheat oven to 400F.
In a bowl, mix eggs and yuca cubes together. Set aside.
In a skillet, heat up olive oil under medium-high heat.
Add in garlic & onions and sauté for 3-4 minutes.
Add in egg mixture to the skillet. Cook for 5-8 minutes (or until the bottom starts to set.)
Turn off stove, and arrange tomato slices and basil leaves on top of the egg mixture.
Top with crumbled cheddar cheese.
Transfer skillet to heated oven, and bake on 400F for 15-20 minutes, or until the top is crisp.
Slice it into 6 pieces, and enjoy.

How Many Calories Do You Need?

February 10, 2014 by Jessica 1 Comment

Calories. Everybody needs them. But how do you know just how many your body needs per day to maintain your figure — or even lose a couple pounds?

That’s where we come in.

This week we share with you our top secret — yet simple — dietitian formula for determining your daily caloric intake. We also talk about empty calories vs. nutrient dense foods.

Remedies For Constipation

January 28, 2014 by Jessica 1 Comment

Bowel movements are a powerful indicator of our health. Since constipation is no joke and SO many people experience issues related to it, we decided to whip up a vid on how to prevent and/or relieve constipation.

By incorporating a few of these simple tricks, you can reduce your risk for nasty diseases (i.e. colon cancer) AND be on your way to a healthier colon. Enjoy!

Homemade Almond Milk

January 20, 2014 by Jessica 11 Comments

How many of you have tried almond milk? It’s super simple and tastes downright delicious.

Homemade almond milk can be just as delicious as the store bought kind! Keep in mind that the almond milk in stores is usually fortified with nutrients like calcium, Vitamin D & E, so make sure you obtain those nutrients via other foods if making homemade milk.

All you need to make the milk is two cups of unsalted almonds and nine cups of water. Soak your almonds in about five cups of water overnight. Then dispose of the water the almonds were soaking in. Toss the almonds into a blender and blend them up with another four cups of water. Position a bowl under a cheesecloth or mesh strainer to catch the milk and pour the milk into the strainer. Add the strained milk into a large jar, and stir in vanilla extract.

You can make this ahead of time and store in the refrigerator for up to 7 days. Enjoy throughout the week in many different recipes. Have you ever made your own almond milk? Let us know what you think in the comments below!

5 from 1 vote

Homemade Almond Milk

Ingredients

2 cups of almonds
5 cups of water for soaking
4 cups of water
Cheese cloth or strainer
1 teaspoon of vanilla extract

Instructions

Soak almonds overnight in 5 cups of water. Drain the water.
In a blender, blend almonds and 4 cups of water
Over a large bowl, strain the mixture into a cheesecloth or strainer slowly. Squeeze or press the milk out from the thick mixture through the cheesecloth/strainer.
Continue to do this until everything is strained.
Pour into a large jar, stir in vanilla extract and enjoy within 7 days! (Store in fridge)

Our Food Heaven Story

January 14, 2014 by Jessica Leave a Comment

Cancer Prevention Diet & Lifestyle

January 7, 2014 by Jessica Leave a Comment

Did you know that cancer is the most common cause of death in the US, accounting for nearly 1 out of every 4 deaths?

Scary stuff.

The good news is that a healthy diet and lifestyle can help you reduce your risk for certain types of cancer.

In this episode we discuss the anti-cancer diet, highlighting foods (+ other factors) that have been scientifically proven to fight this ugly disease.