Meatless Monday Recipe: Fingerling Potato & Kale Fritatta

Happy Monday! I’ve been feeling really tired lately, and I’ve realized that one possibility is that I am not getting enough protein in my diet. I don’t think I did a great job upping my protein intake when I was training for my last half marathon, so I’m make a conscious effort to track my intake more carefully before I start training for my next run.

Part of the problem is making sure that I have prepared food on hand to fuel up in the morning & after runs, otherwise I get lazy and just grab what is available. Can anyone relate to that scenario?

One of my goals is to start including Nutritional Info with all of my Meatless Monday recipe posts, so if you are trying to keep track of your nutrient intake it will be a little easier for you as well 🙂

My Spicy Veggie Fritatta was SO popular, I decided to create another fritatta recipe. Fritatta’s are tasty, easy to make, and great for leftovers because you can serve it warm or at room temp. Today’s fritatta recipe is a

Fingerling Potato & Kale Fritatta

I think you’ll enjoy it!

Fingerling Potato & Kale Fritatta Recipe

Here’s what you need for about 8 servings.

  • 6 eggs
  • 1 1/2 cups chopped kale
  • 1 clove garlic, minced
  • 1/2 cup gruyere cheese
  • 1 lb. fingerling potatoes
  • Olive oil, 4 tbsp. (1-2 tablespoons are reserved for roasting your potatoes; if you are using leftover roasted veggies, you only need 2 tbsp. of olive oil)
  • 1 tbsp. freshly chopped parsley
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

This is a GREAT way to use up leftover roasted vegetables like potatoes that you have in the fridge. If you don’t have any leftover veggies, check out my Easy Peasy Roasted Vegetables recipe to roast the fingerling potatoes for this recipe.

Roasted-Potatoes-sm

After you have roasted potatoes, proceed as follows.

Instructions:

  1. Heat the olive oil in a cast iron skillet or other oven-safe skillet over medium-high heat.
  2. Stir in the kale and minced garlic and cook until greens are wilted.
  3. Add the roasted fingerling potatoes to the skillet and toss to combine.
  4. Preheat the oven broiler.
  5. While the kale, garlic, and potatoes are cooking, beat together the eggs, shredded cheese, and salt and pepper to taste.
  6. Pour the egg mixture into the skillet. Reduce heat to low and cook for about 10 minutes (DO NOT STIR!!)
  7. Remove from stovetop & place in the oven broiler (about 6 inches from broiler) for3 to 5 minutes, until eggs are just set & frittata has started to brown/cheese has started bubbling.
  8. Watch closely so that your frittata doesn’t burn!
  9. To serve, top the frittata with the fresh herbs and a few grinds of fresh cracked pepper.

Nutritional Information:

Nutritional Data provided by Wellness Science

Nutritional Data provided by Wellness Science

Slice of Fritatta on a Plate

Question: Do you have a favorite veggie fritatta recipe?  Share it with us below!

Meatless Monday Roundup: Eat Your Greens!

Meatless Monday Recipe Roundup: Eat Your Greens

 

 

Happy St. Patrick’s Day! In honor of St. Paddy’s Day & Meatless Monday, I am featuring some of my favorite and most popular Green Food recipes!

I’d love to hear some of your favorites too, so don’t forget to share your links in the comments below!!

1. Super Clean Green Smoothie

Dr. Oz Detox Smoothie

 

2. Easy Arugula Salad with Balsamic Vinaigrette

Arugula Salad | The Wellness Scientist

 

 

3. Mushroom Soup with Greens, Sweet Potatoes, and Ginger

Mushroom Soup with Creamy Almond Butter

 

4. Easy Homemade Guacamole

Photo courtesy of Real Simple realsimple.com

Photo courtesy of Real Simple
realsimple.com

 

5. Reduced-Fat Asparagus Quiche

Asparagus Quiche Recipe

 

We all know that getting our daily dose of green is good for us. Here are just a few benefits of chowing down on leafy greens!

Benefits of Eating Greens

 

Meatless Monday Recipe: Super Clean Green Smoothie

 

Does the idea of choking down a glass of liquified lettuce and kale make you more than a little queasy? I have to admit, I have tasted a green smoothie or two that was truly awful! Enough to turn me off completely until I found this one … the Green Smoothie from Dr. Oz’s 3-Day Detox Cleanse. It’s yummy enough that I want to drink it all the time, not just during a cleanse.

Dr. Oz Detox Smoothie

Photo courtesy of www.doctoroz.com

It’s super easy to make, and if you despise one of the raw ingredients (like I despise raw celery)  just leave it out!! In my opinion, the pineapple and coconut oil are what make this smoothie a winner, so try to include these if at all possible!

Here’s what you need …

How To Make A Green SmoothieIngredients:

  • 4 celery stalks
  • 1 cucumber
  • 1 cup kale leaves
  • 1/2 green apple
  • 1/2 lime
  • 1 tablespoon coconut oil
  • 1/2 cup almond milk
  • 1 cup fresh or frozen unsweetened pineapple chunks

Preparation:

Simply add all ingredients to a blender, blend well, and enjoy!

Green Smoothie Recipe

 

 

 

Meatless Monday Recipe: Tomato-Basil Pesto Pizza

Good morning, peeps! I hope everyone had a fabulous weekend. I’m cheery today because I’m taking a well-deserved rest day from my half-marathon training schedule. The race is less than two weeks away — yikes! After completely almost 10 miles yesterday with my partner-in-crime & race buddy, Courtney, I’m confident that we’ll have a strong finish in Palmetto Bluff!

Now, on to food! 🙂

Today I’m sharing a modified version of a pesto pizza recipe from Budget Savvy Diva. This girl has some recipe pics that literally make you run to the market to grab the ingredients as soon as you glance at them!

Tomato Basil Pesto Pizza-sm

 

 

Here’s What You Need …

  • 1 Roll of Whole-Wheat Refrigerated Pizza Dough (I used the Pillsbury Artisan dough)
  • ¾ Cup of Grated Parmesan Cheese
  • 4 ounces of Goat Cheese
  • 1 Cup of Fresh Basil Leaves
  • 1 Cup of Broccoli florets
  • 4 ounces of Goat Cheese
  • 1 medium heirloom tomato
  • ¼ teaspoon of red pepper flakes
  • Kosher Salt, pinch
  • Freshly-ground Black Pepper, to taste
  • 4 Tablespoons of Olive Oil

Instructions

  1. Preheat oven and pre-bake dough according to the instructions on the pizza dough package.
  2. Using the microwave, steam broccoli florets until fully cooked. The cooking time depends on your microwave. Mine were done in about 30 seconds.
  3. In a food processor – combine ⅓ cup of parmesan cheese, pinch of salt, pepper, red pepper flakes, olive oil, ⅔ cup of basil leave and cooked broccoli. Process until the mixture reaches pesto consistency.
  4. Spread pesto on the pizza
  5. Sprinkle goat cheese and the rest of the parmesan cheese on the pizza
  6. Place tomato slices on the pizza
  7. Bake for about 14 minutes. Keep an eye on the crust so it doesn’t burn.
  8. Garnish with the rest of the basil leaves, serve, and enjoy!

 

Meatless Monday: Valentine’s Day Champagne Fondue

Champagne Fondue recipe

I don’t know about you guys, but after the last few years of going out for dinner on Valentine’s Day I am SOLD on “Valentine’s-Night-In.” Don’t get me wrong … I love going out for dinner … but there are only a handful of restaurants that I really enjoy and between the service & lack of parking on that particular night — OY!

One of my favorite cozy & romantic “date-night-in” things to eat is fondue.  And since it’s Valentine’s Day, why not add in a little bit of one of my other favorites — CHAMPAGNE!!!

I remember once that I was preparing a Martha Stewart recipe that called for red wine. One of Martha’s tips was to never use wine in a recipe that you wouldn’t otherwise drink. I have NEVER EVER forgotten this, and I think it has made a huge difference in the flavor of my food. In other words, don’t buy something super cheap to cook with just because you aren’t going to drink it. The flavor from the wine (and champagne in this case) will be infused into the food you are cooking. Makes sense, huh?

choose-a-wine-for-cooking.001

Let’s talk fondue pots… I personally use a stainless steel fondue pot, which I have been very happy with. It cleans up easy, and the cheese doesn’t stick as long as you don’t leave it unattended. You can also use one of the newer electric fondue sets (very practical!),  a clay fondue pot or a ceramic one — totally up to you!

You’ll also need a heat source. Some say that you can use a candle to melt your cheese. I say, unless you want to wait until NEXT Valentine’s Day to eat, opt for fondue fuel. The gel-based ones work perfectly!!

champagne fondue

Here’s what you need:

  • 1/2 clove garlic, halved
  • 1 pound (16 ounces) Emmentaler cheese
  • 8 ounces Gruyere cheese
  • 1 cup extra dry champagne
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon cornstarch
  • freshly ground pepper
  • bite-sized vegetables (I use baby carrots, broccoli, and red/yellow bell peppers)
  • a nice, crusty baguette cut into cube-sized chunks

How to prepare:

  1. Rub the inside of the fondue pot with the cut surface of the garlic clove.
  2. Coarsely grate the two cheeses and add them to the pot.
  3. Add champagne, lemon juice, and cornstarch and stir over medium heat until cheese melts.
  4. Stir with a wooden spoon to keep the cheese from getting stringy.
  5. Stir in the pepper and cook a little longer, until the cheese is smooth and creamy.

To serve:

Spear veggies or bread onto fondue forks and dunk them into the cheese. Allow the fondue to continue to simmer during the entire meal.

Pour yourselves a glass of champagne and enjoy your delicious date-night-in!!  Cheers!

 

 

Meatless Monday Roundup: 5 Meatless Italian Favorites

 

Meatless Monday Roundup: Your 5 Favorite Italian Recipes
Italian food is one of my favorites, and judging from all of the LIKES and REPINS on Pinterest, you love some of these Italian meatless dishes too.

For today’s Meatless Monday post, I’m featuring the FIVE Most Popular Italian Recipes on my blog based on feedback from InstagramPinterestFacebook, and Twitter.

Stuffed Portobello Mushrooms

Stuffed Portobello Mushroom

Tomato-Basil Pizza with Gluten-Free Crust

(you’ll NEVER guess the secret ingredient in this crust!)

Gluten-Free Tomato Basil Pizza | The Wellness Scientist

Gluten-Free Tomato Basil Pizza | The Wellness Scientist

Three Cheese Baked Ziti

Vegetarian Baked Ziti

Vegetarian Lean Lasagna

lasagna-photo

Linguine with Arugula and Tomato Sauce

Linguine with Arugula and Tomato Sauce

Which one is your favorite? Tell me below in the comments!

 

Meatless Monday Recipe: Linguine with Arugula and Tomato Sauce

linguine-with-arugula-and-tomato-2

 

Happy Monday! Last week I wrote about my great-grandmother’s homemade biscuits, this week I’m thinking about the homemade marinara that my Italian grandmother used to make. Any time we went over on Sundays, she always seemed to have a pot bubbling on the back of the stove. This is a super simple pasta recipe that you can make any night of the week, so it is perfect for Meatless Monday! The only time consuming part is just giving the sauce the right amount of cooking time. I recommend one hour of simmering, and there is plenty you can do in the rest of the house while that sauce is simmering, right? Or a free hour of weeknight Pinterest fun 🙂  I won’t tell!

 fresh arugula

 

I made this on Sunday night since I always get nostalgic on Sundays for some good old-fashioned home cooking. I always try to make things a little bit healthier than the original, but I don’t think you’ll notice a difference 😉

Here’s what you need:

  • 2 tablespoons extra virgin olive oil
  • 3 cloves of garlic (peeled and sliced thinly)
  • 1/4 teaspoon red chile flakes
  • One 28-ounce can organic diced tomatoes (including juice)
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 8 ounces boxed linguine
  • 5 ounces fresh arugula
  • Freshly grated Parmesan cheese

 

Instructions

  1. Heat the olive oil in a large saucepan or dutch oven over medium-low heat. Throw in the sliced garlic & chile flakes and cook for about 3 minutes. Careful not to let it burn!
  2. Add the canned tomatoes and their juice, season with 1 teaspoons of salt and a little freshly ground black pepper.
  3. Turn the heat up and bring the sauce to a boil
  4. Once the sauce is boiling, turn the heat down to low and let the sauce simmer for about an hour.
  5. Before you are ready to serve, grab a potato masher and use it to crush up the cooked tomatoes. If you don’t have a potato masher, a wooden spoon will work just fine!
  6. When your sauce has been simmering for about 45 minutes, grab a pot for your linguine and get the water boiling.
  7. Once the water is boiling, throw in a little salt and then add your pasta. Linguine takes about 10-11 minutes before it’s al dente (you don’t want to overcook your pasta!)
  8. About a minute before your pasta is done, throw the fresh arugula right on top of your pasta so that it starts to wilt.
  9. Grab a colander and drain your pasta/arugula mix, then throw right on top of your tomato sauce.
  10. Toss and serve with a little freshly grated Parmesan cheese. Enjoy!

Pasta with arugula and tomato sauce

Linguine with Arugula and Tomato Sauce

 

Meatless Monday Recipe: Homemade Buttermilk Drop Biscuits

Having grown up in the South, I know a good biscuit when I see one. One of my favorite food memories as a child was going to my great-grandmother’s  house for lunch on Sunday. We called my great-grandmother “Muh,” which stuck when one of her kids was learning to talk and trying to say “Mother”.  Muh  usually served up steak and rice ‘n’ gravy with green beans from her garden and biscuits or cornbread (or both!) on the side. I remember she used to keep the biscuits warming in the electric skillet in the kitchen so when you wanted seconds (always), your biscuit would still be nice and hot!!  That was some good cookin’!!!!

My biscuit craving is still present, and I love the Buttermilk Biscuit recipe from Joy of Cooking — it reminds me of my Muh’s recipe. She used to say that they tasted so good because they were made with LOVE.  I always loved it when she said that. Brings a smile to my face just thinking about it. 🙂

Though it is tempting to take a short cut & use Bisquick and the like, these Homemade Buttermilk Drop Biscuits aren’t that much more effort. And like Muh said, you can taste the love in them.  Here’s what you need:

Buttermilk Drop Biscuits

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons cold, unsalted sweet cream butter
  • 1 cup buttermilk

How to Make:

  1. Preheat the oven to 450 degrees F and grab a large ungreased cookie sheet.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cut the butter into the dry ingredients using a pastry blender until the mixture resembles coarse breadcrumbs.
  4. Pour in the buttermilk.
  5. Mix with a wooden spoon until most of the dry ingredients have become moistened.  You want the batter to be moist and sticky, but not too smooth.
  6. Using a teaspoon, scoop up a heaping spoon full and use a second spoon to scrape the batter onto the cookie sheet.
  7. Place the drop biscuits about 1 1/2 inches apart.
  8. Bake for about 12 minutes, until the biscuit bottoms are a golden-brown.

Serve hot!

Homemade Drop Biscuits

 

 

 

 

 

Meatless Monday Recipe: Easy Arugula Salad with Balsamic Vinaigrette

Arugula is my new all-time favorite salad ingredient, and it’s so versatile! After a few nights of a simple “rocket and parm” salad, I wanted to sweeten things up a bit.  I love adding dried cranberries and bleu cheese to my salads, especially in the winter. This one was super easy and did not disappoint!

Here’s what you need to serve 4 (or 2 people who always go back for seconds 🙂 )

Easy Arugula Salad

Easy Arugula Salad

Ingredients:

  • 5 ounces baby arugula
  • 1/4 cup dried cranberries
  • 2 tbsp bleu cheese crumbles
  • 1/2 cup large croutons
  • Homemade balsamic vinaigrette (recipe below)

Directions:

  1. Add arugula, cranberries and bleu cheese to a large salad bowl.  Gently toss.  Add croutons and dress with salad dressing (use as much or as little as you prefer)
  2. Serve and enjoy!

Balsamic Vinaigrette

Balsamic-vinaigrette

Ingredients:

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons canola oil
  • 1 Dorot crushed garlic cube (or 1 clove minced garlic)
  • 3 Dorot chopped basil cubes (or 1 tablespoon chopped fresh basil)
  • Salt and pepper to taste

Directions:

  1. Add all ingredients to a salad dressing shaker or empty container of your choice.
  2. Shake until ingredients are well blended.

Note: You can find the Dorot brand garlic & herb cubes in the freezer section at your local Trader Joe’s, or check their website for other locations.

Question: What is your favorite winter salad? Share a link in the comments below!

Meatless Monday Recipe: Eggplant with Buttermilk Sauce

Happy 2014 everyone! I hope everyone had an amazing holiday season filled with good food and fun!

I got an AMAZING new cookbook for Christmas called Plenty: Vibrant Recipes from London’s Ottolenghi

The photos in this cookbook are so beautiful, I just want to make and eat everything in it!!! This book retails for $35, but you can pick up a hardback copy from Amazon for a GREAT PRICE by clicking the link above.

 

Plenty-Ottolenghi

The Eggplant with Buttermilk Sauce featured on the cover was the first recipe I tried. Can you blame me? How good does that look?

This recipe serves 4 as an appetizer. I decided to make the entire recipe as an entree and serve a whole eggplant to each person, but honestly it was a bit too rich for that so I’d recommend keeping it as a starter. The following are the ingredients and preparation instructions as specified in the PLENTY cookbook.

At the bottom, you’ll find a few shortcuts that I used when I prepared myself. ENJOY!!

Ingredients:

  • 2 large and long eggplants
  • 1/2 cup olive oil
  • 1/2 tsp. lemon thyme leaves, plus a few whole sprigs to garnish
  • Sea salt and freshly ground black pepper
  • 1 pomegranate
  • 1 tsp za’atar

Sauce:

  • 9 tablespoons buttermilk
  • 1/2 cup Greek yogurt
  • 1 1/2 tbsp olive oil, plus a drizzle to finish
  • 1 small garlic clove, crushed
  • pinch of salt

How to Prepare:

  1. Preheat the oven to 400 degrees F. Cut the eggplants in half lengthways, cutting straight through the green stalk (don’t eat the stalk). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
  2. Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil – keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool down completely.
  3. While the eggplants are in the oven, cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.
  4. To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.
  5. To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

Eggplant-with-Buttermilk-Sauce-Recipe

Questions & substitutions:

I couldn’t find any fresh lemon thyme, so I simply used 1 1/2 teaspoons of regular dried thyme and juice from half a lemon.  It worked just fine!

What the heck is za’atar???

za-atar-sm

 

 

 

 

 

A mixture of dried herbs, sesame seeds, dried sumac, and often salt, as well as other spices popular in the Middle East (per Wikipedia).  This can be a bit tough to find, but if you live in an area that has a middle eastern market you shouldn’t have a problem.

Question:  Do you have any awesome eggplant recipes to share?  Please add them in the Comments section below!

Thanks for stopping by! Happy cooking 🙂