Mini Spinach Frittatas
Inspired by South Beach Diet and Self Magazine
2 tbs low fat milk
3/4 cup diced red pepper
1 package of chopped frozen spinach
5 ounces cup soft goat cheese (chevre)
salt and pepper to taste
- Microwave spinach on high for two minutes. Wring with hands to drain excess liquid.
- Beat eggs and milk in a small bowl.
- Mix in goat cheese.
- Add veggies and salt and pepper to taste.
- Pour muffin tins coated with canola cooking spray.
- Bake at 350 degrees for 12 to 15 minutes, or until firm and just golden on top.
- Once cooled, you can store the frittatas in the fridge. To warm you can microwave for 20 to 40 seconds to reheat, or pop them in a toaster oven for about a minute.
Makes 9 mini frittatas
This sauce contains a handful of nutritional super foods, eating for your heart has never been so tasty. Pouring romesco over roasted or grilled asparagus is a good way to enjoy this sauce.It would also be good over fish or poultry. As a snack, dip toasted bread in the sauce. To see the recipe read more.
1/2 cup almond slivers
1/2 cup toasted hazelnuts
5 cloves of garlic
6 inch piece of stale bread baguette
2 large ripe tomatoes
4 large red bell peppers
1/4 to 1/2 cup extra virgin olive oil
1/8 to 1/4 cup red wine or sherry vinegar to taste
1/2 teaspoon red pepper flakes
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon or a pinch of cayenne pepper
salt and freshly ground black pepper to taste
- Roast peppers and garlic on rimmed baking sheet six inches from flame of broiler on high. Rotate peppers as they char, about 3 to 5 minutes. When garlic is browned remove from pan to cool, this will likely be when peppers are only half roasted. Peel garlic once it is cool to the touch.
- When peppers are charred evenly on all four sides, place in paper bag, or an insulated lunch box lined with paper towels, for 10 to 20 minutes so peppers steam cook in their own heat. Drain on a plate for 10 minutes before using.
- Place almonds and hazelnuts into food processor and process until finely ground.
- Spray medium skillet with olive oil cooking spray, or use teaspoon of olive oil, and sauté quartered tomatoes for five minutes.
- Add tomatoes and torn bread to nuts and process.
- Add peppers, garlic, and spices to food processor and mix well.
- While the food processor is running, slowly drizzle olive oil and then vinegar; add more of either as needed. Salt and pepper to taste.
This recipe makes about 3 to 4 cups of sauce.
4 cups whole milk yogurt
2 cups chopped strawberries
1/4 cup chopped raspberries
4 tbsp sugar
- Strain liquid from the yogurt. To strain, place cheesecloth or paper towels in a colander. Pour yogurt into the colander and place it in a large bowl. Place in refrigerator for 2 hours.
- Chop strawberries. I chopped them into chunks but in the future, I will quarter the berries and finely slice them into paper thin slivers.
- Place strawberries in a bowl and add sugar.
- Chop or puree raspberries and add to strawberries, stir to combine.
- Stir the strained yogurt into strawberry raspberry mixture.
- Fill popsicle molds.
- Wait patiently to freeze.
Makes 8 popsicles.
Frozen Lemon-Blueberry Sorbet
What You Need
SPRINKLE gelatine over lemonade concentrate in microwavable bowl; let stand 1 minute. Stir. Microwave on HIGH 45 seconds. Stir until gelatine is completely dissolved.
PLACE blueberries and sugar in blender container. Add gelatine mixture; cover. Blend until pureed. Add ice cubes; cover. Blend on high speed until smooth and frosty.
SERVE immediately for a soft slush or cover and freeze at least 4 hours for a firmer sorbet.