Greek Frittata

Recipe from The Petit Appetit Cookbook by Lisa Barnes. This was an easy recipe that packs a lot of flavor. Neena loved it, too!


Ingredients:
1/2 C water plus 1 T water
1/3 cup uncooked couscous
1/2 t salt
1/4 t black pepper
5 eggs
2 t canola oil
1/3 C slivered oil-packed sun-dried tomatoes
1/3 C chopped kalamata olives
1/4 C diced onion
1/4 C grated parmesan cheese
1/4 C crumbled feta cheese


Directions:
Preheat oven to 350 degrees. In a small saucepan, bring 1/2 cup water to a boil over medium-high heat. Stir in couscous, remove pan from heat, cover, and let stand for 5 minutes. Fluff and separate with fork.


Combine 1 tablespoon water, salt, pepper, and eggs in medium bowl and whisk together. Heat oil in large ovenproof skiller over medium-high heat. Add tomatoes, olives, and onion and saute until soft, about 3 minutes. Remove pan from eat and stir in couscous and egg mixture. Level mixture with a rubber spatula. Sprinkle cheeses over top. Bake frittata for 10 minutes, or until set and cooked through. Let stand for 5 minutes. Cut into wedges with a knife or pizza cutter.

Honey Bears, Mac and Cheese, and Soup

This little honey bear always makes me smile.

He was a perfect compliment to Whole Wheat Flax'n 'Nana Muffins.

I found the recipe for these muffins on the back of my Hodgson Mill Flax Seed box. They are really, really, really, really, really good. Doesn't hurt that they are really good for you.

Smear the muffins with some peanut butter and drizzle with honey and you are in for a treat.

Whole Wheat Flax'n 'Nana Muffins (Hodgson Mill Recipe-altered)

1/4 cup flax seed

1 1/2 cups whole wheat flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg, beaten

2 bananas, preferably brown, mashed (the recipe suggest using apples, which would be good too)

3 tablespoons vegetable oil

1/2 cup milk (I ended up using about 1 cup for more moisture)

1/2 cup chopped nuts

Blend dry ingredients together in a bowl. In a seperate bowl; combine egg, vegetable oil and milk. Add dry ingredients to egg mixture and stir until just blended. Fold in banana and nuts. Fill well greased muffin cups 2/3 full. Bake at 400 degrees for 18-20 minutes or until top springs back when touched.

I made this soup for supper tonight. Tonight I altered it by adding Indian spices (curry powder, cumin, and cinnamon) and it tasted even better than the first time I made it.


Last night I had a major craving for mac and cheese (the best comfort food EVER!) I used this recipe and this recipe as inspiration and came out with a bowl of this:


Mac and Cheese with a healthy kick! The spinach and mushrooms were a great add-in and the recipe I followed for the cheese sauce was made without butter. I also used the Barilla Plus pasta.

Oatmeal

I've become inspired to eat more oatmeal thanks to a great new blog my friend Chelsey reccomended. Kath Eats Real Food is a fantastic website full of great healthy foods prepared by Kath (who is going to school to become a RD). Kath is also an oatmeal fanatic; she makes all sorts of delicious looking oatmeals and her blog was even featured in an article on dailyspark.com that talked about National Oatmeal Month (yes, it's National Oatmeal Month-get out the horns and celebrate!)

One thing that makes Kath's oatmeal look so good is all the yummy stuff she adds to the steaming bowls of healthy heart goodness. This morning I made up my own bowl of yumminess. I started with quick oats and flax seed. I added bananas, a teaspoon of peanut butter, and some chopped pecans to the oatmeal. WOW! It was so good and so filling.

I will call this little creation Banana Nut Oats.

Morning Starter

As part of my SUPER food diet I have stopped easting my bagels and traded them in for something a little more nutritious (I still sneak a bagel every once in a while!). I've really been digging my breakfasts of fat free vanilla yogurt (SUPER food), granola, and blueberries (SUPER, SUPER food). I simply mix the granola and blueberries (frozen) in with my yogurt and I have a delightful breakfast that energizes and revitalizes me. Drink with a cup of green or black tea (both SUPER foods) and you have one SUPER breakfast. YUM.

Blueberry Streusel Muffins

A yummy recipe from realiable Betty Crocker. Breakfast is going to be yummy this week!

Cinnamon streusel topping:

1/4 cup whole wheat flour

2 tablespoons packed brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons firm butter

Muffins:

1 cup milk

1/4 cup vegetable oil

1/2 teaspoon vanilla

1 egg

2 cups whole wheat flour

1/3 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh blueberries

Heat oven to 400 degress. Grease 12 regular size muffin cups. In medium bowl, mix 1/4 cupe flour, brown sugar and cinnamon. Cut in butter until crumbly.

In large bowl, beat milk, oil, egg, and vanilla until well blended. Stir in 2 cups flour, sugar, baking powder and salt all at once just until flour is moistened (will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons streusel topping.

Bake 20-25 minutes or until gold brown.