Simply Perfect Sweet Potato and Broccoli Frittata

Simply Perfect Sweet Potato and Broccoli Frittata

  • Servings: 5
  • Difficulty: easy
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A simple veggie frittata perfect for the whole family!

Ingredients

  • 3 cups diced sweet potato (about 1/2 inch cubes)
  • 3 cups small broccoli florets
  • 2 Tablespoons grapeseed oil
  • 10 eggs
  • 1/2 cup milk
  • mounded 1/4 teaspoon garlic powder
  • 1.25 cup shredded cheddar cheese or other favorite cheese (goat cheese and feta cheese also work great with this recipe!)
  • salt and pepper to taste

Directions

  1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or a silpat mat.
  2. Place broccoli and sweet potato on the lined baking sheet, drizzle with oil, and then sprinkle with salt and pepper. Toss veggies (broccoli and sweet potato separately) with your hands to evenly coat with oil and seasoning.
  3. Spread veggies out into a single layer and bake for 15 minutes.
  4. While veggies are baking, crack eggs into a large bowl and add milk, garlic powder, and salt and pepper to taste. Scramble with a whisk until combined.
  5. When veggies are done baking, remove them from the oven and spray a large frying pan with cooking spray.
  6. Place the sweet potatoes in the frying pan in a single layer. Then place broccoli on top. Pour the scrambled egg mixture over the veggies and top with shredded cheese. Bake for 15 minutes or until the center is set (if you wiggle the pan the center of the frittata should not jiggle!).
  7. Let frittata sit for 5-10 minutes before slicing and serving. Enjoy!

Nutrition

Per Serving: 391 calories; 24 g fat; 8 g saturated fat; 21 g carbohydrates; 2 g fiber; 22 g protein; 462 mg cholesterol; 598 mg sodium.

No Fuss 60% Whole Wheat Sourdough Bread for Busy People

For a bread eating experience that is truly to die for, serve this bread with this Carrabba’s copycat olive oil dip!

No Fuss Whole Wheat Sourdough Bread

  • Servings: 8
  • Difficulty: easy
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A hearty yet fluffy all-purpose sourdough loaf.

Ingredients

  • 144 grams bread flour
  • 216 grams Bob’s Red Mill Stone Ground Whole Wheat Flour (Am I seriously telling you what brand of flour to use?! No, however if you use another brand you will likely need to use less water as other brands tend to have less fiber per serving and can’t tolerate quite as much hydration. Try around 270 grams of water and then adjust to your liking after you make your first loaf!)
  • 1 tsp salt
  • 210 grams 100% hydration sourdough starter
  • 288 grams water (If your starter is very runny I recommend experimenting with using less water)

Directions

  1. Mix together bread flour, whole wheat flour, and salt into a large mixing bowl and set aside.
  2. Into the bowl of a stand mixer, measure out your sourdough starter.
  3. Measure out your water, and microwave it until the water reaches 90 degrees F (or if your starter is fridge-cold heat water to 100 degrees F). Add the water to your starter and mix with a fork until starter is dispersed with very few clumps remaining.
  4. Add your flour mixture to the starter mixture and mix together until no dry flour remains. Cover and let sit 40-55 minutes.
  5. Using a dough hook attachment, kneed your dough on the lowest setting for 5 minutes. Don’t worry, the dough is supposed to look very sticky and will NOT pull away from the sides of the bowl!
  6. After 5 minutes, transfer your dough back to the bowl that originally held your flour mixture, cover, and let rest 1 hour and 30 minutes.
  7. Turn your dough: Wet your hand thoroughly, and then lift your dough and fold it back over onto itself. Do this 5 or 6 times, rotating the bowl and scraping the dough away from the edges with your fingers as you go. This is what we do for sourdough bread instead of kneading! Check out the link below the recipe for a great youtube video on how to turn sourdough. Again, the dough will be very wet and sticky at this point so don’t be concerned! You may feel the need to wet your hand more than once, and some dough will still stick to you and that’s ok! You should notice that by the 5th or 6th turn the dough has become much stronger. At this point cover the dough again and let rest another 1 hour and 30 minutes.
  8. Turn your dough again. Perform the same procedure outlined is step 7. At this point you may notice the dough is a little lighter and fluffier. I usually try to turn the dough just a little more gently this time so as not to squash out too many air bubbles.
  9. Cover the dough and let rest 2 hours.
  10. Shape your dough: Turn your dough out onto an un-floured work surface. Sprinkle the top of the dough with a generous amount of flour. Using a dough scraper turn the dough upside down so the floured side is against the counter. Use your thumb against the rest of your fingers to pinch the part of the dough that’s farthest away from you, pull it slightly farther away from you, and then fold it over onto itself toward the middle of the ball of dough. Repeat this with the part of the dough closest to you, and then with both sides. At this point, turn the dough upside down so the folds are facing the counter. At this point, cup your hands around the part of the ball of dough facing away from you, and gently pull towards yourself, developing tension along the top of the loaf. Repeat this motion how pulling the dough from left to right. Repeat these motions as few times as possible to develop a round loaf with a gentle tension on top. If the dough rips, you developed too much tension! No worries. Simply stop shaping and use less tension next time. I’ve provided a youtube link below on how to shape sourdough bread, as I’ve found personally that watching helps a lot more than reading!
  11. Sprinkle flour in your banneton, and then using the dough scraper lift the loaf from the counter top and place it smooth side up (counter side down) in your banneton. Cover with a light lint free cloth and let rest 40 minutes to an hour.
  12. Preheat your dutch oven: While the dough is doing it’s final rest, place your dutch oven in the oven and preheat to 500 degrees F.
  13. Once your shaped loaf is done resting, remove your dutch oven from the oven, remove the lid, and gently turn your loaf out into the bottom of the dutch oven. Due to the orientation of the dough in the banneton, scoring is not necessary although you may score the bread at this time if you wish! Do this quickly and then cover the dutch oven immediately and place it back in the oven for 16 minutes.
  14. Uncover the dutch oven and bake for 12 more minutes.
  15. Remove bread from oven to a cooling rack and ENJOY!!

Nutrition

Per Serving: 210 calories; 1 g fat; 0 g sat fat; 42 g carbohydrates; 5 g fiber; 9 g protein; 0 mg cholesterol; 291 mg sodium.

Click below for a great youtube video on turning sourdough!

Click below for a video on shaping sourdough. I recommend only watching from 0:58 to 1:49. In the beginning of the video this baker chooses to de-gas her loaf by pressing some of the air bubbles out. I personally don’t recommend that as I like to see as many air bubbles as possible in my bread! Additionally, note that our loaf is far more hydrated than hers so it won’t sit up quite as high after the shaping and that’s ok. 🙂

Matcha Chia Bowl

Matcha Chia Bowl with Strawberry and Coconut

  • Servings: 1
  • Difficulty: easy
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A quick breakfast packed with protein and fiber.


Ingredients

  • 1/2 cup plain greek yogurt
  • heaping half teaspoon matcha powder
  • 2 teaspoons honey
  • 1/4 cup fully hydrated chia seeds (you can prepare this by adding 3.5 Tablespoons water to .5 Tablespoons chia seeds, and letting the mixture sit 5 minutes or until thick. I usually prepare this is 1-2 cup batches and refrigerate for later use!)
  • chopped strawberries, sliced almonds, and shredded coconut for topping (optional)

Directions

  1. In a small bowl mix together yogurt and matcha until no matcha clumps remain.
  2. Add honey to yogurt mixture and stir until fully combined.
  3. Mix hydrated chia seeds into yogurt mixture
  4. Top matcha bowls with chopped strawberries, sliced almonds, and shredded coconut. Enjoy!

Nutrition

Per Serving: 333 calories; 30 g fat; 23 g carbohydrates; 18 g protein; 4 g fiber; 7 mg cholesterol; 40 mg sodium.

Upside Down Peach Basil Cake in a Mug

Peach Basil Upside Down Cake in a Mug

  • Servings: 1
  • Difficulty: easy
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A simple recipe perfect for a breakfast, dessert, or a light Summer snack.

Ingredients

  • 1 egg white (or about ⅔ of a whole large egg)
  • 1 Tbsp honey
  • ¼ cup oat flour (you can make this by placing oats in a food processor or high speed blender and processing until smooth
  • ½ tsp baking powder
  • ½ of a ripe peach, diced into ½ inch cubes
  • 1 Tbsp fresh basil sliced into fine shreds (Optional, but is entirely delicious!)
  • Whipped cream for topping (Optional)
  • Cooking spray

Directions

  1. Spray wide mouthed mug with a coating of cooking spray.
  2. In a small bowl whisk egg white and honey together with a fork until mostly incorporated.
  3. Add oat flour and baking powder to egg mixture and mix until combined.
  4. Sprinkle the bottom of your wide mouthed mug with some of the diced peach. Make sure to leave some spaces between the pieces so the cake batter can reach the bottom and bake around the peaches. Sprinkle the shredded basil on top of the peaches.
  5. Pour the cake batter over the peaches and basil. Cook in microwave for 90 seconds.
  6. Turn mug upside down onto a plate to release the cake. Top with remaining diced peaches, whipped cream, and extra shredded basil if desired.
  7. Enjoy for dessert, breakfast, or as a snack!

Nutrition

Per Serving: 261 calories; 5 g fat; 47 g carbohydrates; 9 g protein; 10 mg cholesterol; 299 mg sodium.