Wendy

Yuca and Chard Frittata

January 27, 2013 by Wendy 2 Comments

We are constantly looking for fun ways to keep breakfast delicious and interesting and this Yuca and Chard Frittata does exactly that! It has the perfect combination of savory ingredients that will keep you craving more. Who wants a boring cereal when you can make frittata ahead of time and have on hand for those mornings on the go? Let’s try some new veggies and throw some yuca and chard into our morning routine!

Talk about nutritious too! The eggs are loaded with protein and healthy fats that will keep you full all day long, while the veggies in this dish offer so many different nutrients. Yuca is a great source of fiber and vitamin C. Dark leafy green vegetables (aka chard) are full of vitamin K to help blood clotting and iron that helps to carry oxygen to the cells, leaving us energized for the day.

To prep this dish, you’ll need to begin by preheating the oven to 350F and then start by chopping your yuca into small pieces. In a separate bowl, whisk together your eggs. Next, heat oil over medium heat in a non-stick skillet. You will add your diced onions and a dash of cayenne for a nice kick. Cook this up for about 2 minutes. Once the onions turn a nice golden color, add in the yuca pieces. Cook the yuca until it begins to brown. This should take about 5 minutes. While the yuca is still cooking, toss in the chard. Next, you’re going to pour the egg mixture into the skillet and stir evenly to distribute all of the ingredients. Toss in a pinch of salt and cook until the bottom is set, which should take about 5 minutes. Sprinkle on some of that mozz and top with another dash of cayenne. Transfer the skillet to the oven and bake until the center of the frittata is set, which should be about another 15-20 minutes.

Have we convinced you yet? Frittatas are one of my fav breakfast options because you can throw it together on the weekends and then have in the fridge, ready to heat, for those busy workdays. It can also work well for lunch or dinners! Toss in some herbs for a quick flavor spin and you’re good to go. How does frittata for lunch sound? Let us know what you think in the comments below!

Yuca and Chard Frittata

Total Time

30 mins

Servings: 6

Ingredients

10 eggs
1 cup of cooked yuca
1 cup of steamed/sautéed chard finely chopped
1/4 cup of mozzarella cheese
1 tablespoon of olive oil
1 medium onion diced
Salt and cayenne pepper to taste

Instructions

Chop yuca into small pieces.
In a bowl, whisk together eggs.
In a nonstick skillet, heat oil over medium flame. Add onions and a dash of cayenne pepper. Cook for ~2 minutes.
When onions are golden, add in yuca pieces. Cook until yuca starts to brown (about 5 minutes)
While yuca is cooking, add in chard. Then pour egg mixture into the same skillet and stir evenly to distribute all ingredients. Season with salt.
Cook over medium heat until the bottom is set (5 minutes).
Sprinkle mozzarella cheese over the egg mixture. Top with a dash of cayenne pepper.
Transfer the skillet to the oven, and bake on 350F until the center is set (~15-20 minutes.) Enjoy!

Red Ginger Power Juice

January 25, 2013 by Wendy 4 Comments

Let’s go through what exactly you will be getting from this delicious little drink. The apples contain a great amount of vitamin C and fiber that will help to keep you full and keep your digestive tract running smoothly. Kale has a good reputation for a reason. Kale is a phenomenal source of vitamin K, A, and C, folate, B vitamins, copper, manganese, and fiber.

Now, to the beets and beet greens. Beets are a root vegetable and they are full of folate, a vitamin that is important for women of childbearing age and to keep us all energized. They also contain betalains, which is a phytochemical that has antioxidant properties! Antioxidants have the potential to prevent some cancers Did you know that the greens on the beets are edible? The beet greens are a great source of magnesium, which keeps your brain and muscles functioning properly! Beets grow well all over the country and they are in season in early summer and fall.

All you need to do to prep this one is wash your apple, the beet greens, the beet, kale, ginger, and lime. Throw it all in your juicer, except for the lime and juice away! Once you’re done, squeeze in the juice of that lime and enjoy!

How does this sound to you? Have you ever had beet greens before? Let us know what you think in the comments below!

Red Ginger Power Juice

Total Time

5 mins

Ingredients

1 small apple
1 cup of beet greens
1/2 of a beet
2 cups of kale/kale roots
1/4 cup of ginger
1/4 lime

Instructions

Wash all ingredients, and throw them in the juicer (except the lime)
Squeeze the lime last into the juice for an extra kick. Enjoy!

Healthy New Year Swaps

January 6, 2013 by Wendy 5 Comments

A New Year is the perfect excuse to start making healthier lifestyle changes. In this video, we go over simple food swaps that will up your nutritional intake. Enjoy!

5 Reasons We Live For Turmeric

December 11, 2012 by Wendy Leave a Comment

1. Turmeric is a great way to up the flavor on meals. This will decrease the amount of salt that needs to be added when cooking. Curry powders are rich in turmeric, along with a blend of other spices, which provide a plethora of health benefits.

2. Turmeric is rich in curcumin, which has been shown to have anti-carcinogenic, anti-inflammatory, and antibacterial effects. Curcumin also plays a role in the distribution of fat throughout the body, and may lower one’s risk for developing visceral fat accumulation.

3. Turmeric has powerful anti-oxidant properties, which can help fight cancer-causing free radicals.

4. This flavorful spice is incredibly affordable! It also lasts for long periods of time in the food pantry.

5. Turmeric is a multi-purpose spice. In India, it is commonly used for treating a variety of skin ailments including acne, eczema, and rosacea.

Mexican Inspired Chile Relleno Sauce

December 7, 2012 by Wendy 20 Comments

This sauce is so creamy and smooth, and pairs well with your favorite Mexican inspired dishes. I like to make a large batch for the week, and remix it into different recipes. I’ve had it with rice and beans, stuffed peppers, stews, and more. It hit the spot every single time.

Let’s get into it. In a sauté pan, heat up the olive oil for a few seconds, and add in onions, garlic, and jalapeño pepper. Sauté for 5 minutes over medium flame. Slowly add in flour and mix into the sautéed ingredients. A pasty-grainy mixture should form. Cook for another 2 minutes. Transfer everything from the pan into a blender, and add in the fresh tomatoes into the blender as well.

Blend until you get a consistent thick paste. In a pot on low-medium flame, add in the contents of the blender and add in 3 cups of water, salt, and oregano. Cook for 15-20 minutes. When you’re ready to enjoy, add in fresh cilantro. Adjust for salt. Enjoy! Store in a glass container, such as a mason jar, for up to one week. Let us know what you think in the comments below!

5 from 2 votes

Chile Relleno Sauce

Ingredients

3 tablespoons of olive oil
1/2 red onion, medium, roughly chopped
4 cloves of garlic
1 jalapeño, de-seeded and roughly chopped
1/4 cup of flour
2 medium tomatoes or 1.5 cups of tomatoes, roughly chopped
3 cups of water
1/2 teaspoon of ground oregano
1 teaspoon of salt plus more as needed
1/4 cup of chopped cilantro leaves

Instructions

In a sauté pan, heat up the olive oil for a few seconds, and add in onions, garlic, and jalapeño pepper. Sauté for 5 minutes over medium flame.
Slowly add in flour and mix into the sautéed ingredients. A pasty-grainy mixture should form. Cook for another 2 minutes.
Transfer everything from the pan into a blender, and add in the fresh tomatoes into the blender as well.
Blend until you get a consistent thick paste.
In a pot on low-medium flame, add in the contents of the blender and add in 3 cups of water, salt, and oregano. Cook for 15-20 minutes.
When you're ready to enjoy, add in fresh cilantro.
Adjust for salt. Enjoy!

Why We Live for Squash

November 27, 2012 by Wendy 1 Comment

Fall is here, and squash is in! As the weather cools, we start to see all different types of colorful squash. Some of our favorites include butternut squash, acorn squash, banana squash, and spaghetti squash. They’re affordable, easy to make, and provide tons of nutrition. It goes without saying that we LIVE for the nutritional benefits of squash.

Low in Calories:

1 cup of cooked butternut squash provides just 82 calories, making it the perfect addition to your plate. It also contains zero fat, and is very low in sugar and sodium.

Ridiculously Rich in Vitamin A:

Are you ready for this? One cup of cooked squash provides an astounding 457% of vitamin A needed per day. We need vitamin A for immune function, the vision cycle, reproduction and communication between cells.

Rich in Vitamin C:

One cup of butternut squash contains 52% of Vitamin C. Vitamin C plays major roles in immunity function, cardiovascular function, and collagen synthesis.

Excellent Source of Anti-Oxidants:

Squash is abundant in antioxidants, which neutralize free radicals. It’s high beta-carotene content has shown to have protective effects against cancer.

Contains Omega-3 Fatty Acids:

Squash is also a good source of Omega-3 Fatty Acids, which are a group of polyunsaturated fatty acids that offer a wide variety of health benefits. They have been shown to reduce the risk of various cardiovascular disease outcomes such as sudden death and heart attack.