Simple Veggie Frittata

A frittata is such a versatile dish - it’s simple enough to whip up for breakfast or brunch, but elegant enough to serve for dinner, and leftovers are amazing for packed lunches (yay for meal prep!).

Eggs are a wonderful source of protein and healthy fats, and, unlike so many other animal products, you can find high quality eggs at an affordable price, especially when shopping at your local farmer’s market or co-op!

I created this easy frittata as a quick meal to use up leftover veggies you may have lurking in your fridge. Veggies that probably wouldn’t have been eaten otherwise, either because you’re tired of eating them plain or there’s just not enough leftover from a meal to serve as a side dish. Use whatever vegetables you have on hand, and any herbs and spices too (both fresh and dried work here).

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Simple Veggie Frittata

Ingredients:

  • 10 large eggs, whites and yolks separated

  • 1 tsp sea salt

  • ¼ tsp freshly ground black pepper

  • 2 tablespoons coconut oil

  • 3 cloves garlic, minced

  • 2 cups cooked veggies, chopped into small pieces (I used sweet potato and broccoli but the possibilities are endless! Use what you have on hand)

  • Fresh or dried herbs, optional (I used about ½ tsp of rosemary, basil and oregano)

Directions:

  1. Preheat the oven to 350F.

  2. In a large bowl, whisk the egg whites until frothy. Add in yolks and whisk until combined. Add in salt and pepper.

  3. Melt the coconut oil in a 10-inch nonstick, oven safe skillet over medium heat. Add the garlic and season with additional salt and pepper. Cook until browned.

  4. Add cooked veggies to the skillet and stir to coat with oil and garlic.

  5. Pour the egg mixture into the skillet. Make sure that the vegetables are evenly distributed in the mix. Sprinkle fresh or dried herbs on top.

  6. Let everything cook for 5 to 7 minutes, until the edges of the eggs are set but the center is still wobbly when you move the pan.

  7. Transfer the skillet into the preheated oven and cook for another 7 to 10 minutes, until the frittata has set completely.

This recipe was inspired by the Superhuman Frittata from Go with Your Gut. I highly recommend this cookbook for lots of delicious, easy + gut-friendly recipes!

Parsnip Mash

This recipe for parsnip mash has been sitting in my drafts folder for months! I originally created this yummy mash on a whim for Thanksgiving this past year and it was a huge hit. I’ve made it a few times since then and I’m always impressed by how delicious and satisfying it is.

If you’re new to parsnips, they look like cream-colored carrots with a bit tougher outer skin. When raw, they have a surprising licorice taste. When cooked, they’re sweet and nutty. They pair well with fresh herbs and a good fat, like butter or coconut oil.

This mash is great served alongside a meat (similar to a mashed potato, but more flavorful!), or used as a base for a veggie bowl.

Not the most glamorous photo, but I promise it’s delicious!

Not the most glamorous photo, but I promise it’s delicious!

Parsnip Mash

Ingredients:

  • 1 1/2 pounds parsnips, peeled

  • 1 medium Japanese sweet potato

  • 1 cup broccoli (I used broccoli stems leftover from roasting the tops)

  • 2 tbsp coconut oil

  • Sea salt + pepper to taste

  • 1/2 tsp sage

  • Dash nutmeg

Directions:

  1. Steam your veggies: Steam up the parsnips, sweet potato and broccoli until super tender.

  2. Add the steamed vegetables and coconut oil to your food processor. Pulse until smooth and creamy (this took quite a while for me since I used broccoli stalks but it did get there eventually!)

  3. Add herbs, and salt and pepper to taste.

  4. Serve and enjoy!

If you liked this recipe, I think you’ll LOVE these as well:

Mashed Cauliflower

Roasted Root Vegetable Salad with Lemon + Parsley

Whole Roast Chicken

I’ve been wanting to make a whole roast chicken for awhile now. I know that it’s super easy, and more economical and sustainable than just cooking up chicken pieces. Plus, it feels very “grown up” to know how to cook a whole chicken.

Well I finally I got the little push I needed to embark on my chicken cooking adventure. I’m scheduled to take SIBO (Small Intestinal Bacterial Overgrowth) test this week. Part of the prep for this test is that the day before you can only eat protein - baked chicken and fish, eggs and other lean cuts of meat (with minimal seasonings and oil). I figured now was the perfect time to make a chicken since I needed quite a bit of it to eat during my test prep.

Side note: I’m sharing more of my gut healing adventures on Instagram as I do tests, learn more about my digestion and self experiment. If you’re interested in that process, make sure you’re following along there.

This whole roast chicken recipe was easy and oh so delicious! My chicken turned out perfectly cooked - still moist and juicy with good flavor from the salt and lemon. Best of all, I’m proud of myself for learning something new and I’m looking forward to having this recipe in my regular rotation.

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Whole Roast Chicken

inspired by Roast Chicken with Lemons from Essentials of Classic Italian Cooking by Marcella Hazan

Ingredients:

  • A 3- to 4- pound chicken

  • 1 or 2 lemons (small enough to fit in the cavity of your chicken)

  • About 1 tbsp sea salt

  • Fresh ground black pepper, to taste

Directions:

  1. Preheat your oven to 350.

  2. Prepare your chicken. Wash (if desired) and pat dry with paper towels. Let any water or liquid drain from the chicken. Then, sprinkle the salt all over and inside the chicken and massage gently.

  3. Prepare the lemons. Wash and dry the lemons. Roll them out a few times on your countertop (this helps get the juices flowing). Poke 15-20 holes in each lemon using a sharp knife, toothpick or fork (this prevents the lemons from exploding during the cooking process).

  4. Place lemon or lemons inside the bird’s cavity. If you’re able, close up the opening with string (I didn’t have any so just used the excess skin to close up the cavity loosely).

  5. Put the chicken into a roasting pan, breast side down. Sprinkle generously with black pepper.

  6. Cook for 30 minutes. Remove the chicken, flip (breast side up) and cook for an additional 30 minutes.

  7. Turn the oven up to 400 and cook for 10-20 more minutes. At this point the skin should start to get brown and crispy. After 10 minutes, check the meat - it’s done when the meat is firm (not jiggly) and juices run clear. If there’s any question, cook for another 5-10 minutes.

  8. Remove chicken from the oven and let rest for 10-15 minutes before carving. The juices in the pan are delicious and can be served as a simple gravy or used to make a more intricate dressing.

What’s one recipe that you’re proud of yourself for trying at home?

Leave a comment below and let me know!

Probiotic Honey Mustard Dressing

My love affair with honey mustard dressing began in college. I was on a “healthy” kick and instead of sandwiches I’d get turkey + veggie wraps with honey mustard dressing from the cafeteria. I don’t think I had ever had honey mustard before and I was obsessed.

Side note: remember when we thought those colorful wraps were soooo healthy? I have a sort of weird nostalgia for those days before superfoods and wellness really got popular.

Fast forward over a decade later, honey mustard still holds a place in my heart, although I prefer to make my own as most store bought dressings are filled with sugar and weird ingredients that my gut does not love.

I whipped up this probiotic rich dressing to go on a yummy brunch salad I brought to a baby shower a few weeks back and it turns out it’s delicious on EVERYTHING! If you can’t find kefir feel free to swap it for plain Greek yogurt.

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Probiotic Honey Mustard Dressing

Ingredients:

  • 1 cup plain kefir (I used this dairy free coconut kefir, but you can also swap Greek yogurt or unsweetened coconut yogurt)

  • 1/4 cup raw honey

  • 1/4 cup Dijon mustard

  • 1 tsp raw apple cider vingear

  • Salt and fresh ground pepper to taste

Directions:

  1. Add all ingredients to your blender and blend on high until smooth. Add salt and pepper to taste. You can also play with the amount of honey and mustard to customize this dressing to your specific taste buds!

Use this dressing on salads (the one I made for the baby shower had fruit and walnuts and was a huge brunch hit!), as dipping sauce for veggies or drizzle atop roasted salmon or chicken to amp up the flavor.

It truly is so versatile!

Simple Green Smoothie

Smoothies are usually the last thing I recommend in the winter - they’re cooling and typically the ingredients are not in season this time of year. But for some reason this simple smoothie is really working for me for breakfast right now. So I’m GOING WITH IT! And loving every sweet sip.

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SIMPLE GREEN SMOOTHIE

Ingredients:

  • 2 ripe bananas, sliced and frozen

  • Large handful of baby spinach

  • 1 tsp spirulina powder

  • 1/2 tsp pure vanilla (into this alcohol free vanilla right now)

  • Dash cinnamon

  • 1 small piece of dulse (optional, great for detoxing)

  • 1- 2 cups filtered water

Directions:

  1. Add all ingredients to your high speed blender and blend on high for about 30 seconds (until smooth and creamy). Use 1 cup water for a thicker smoothie (more like banana nice cream) or 2 cups for a more sipable smoothie.

  2. Pour into a glass and enjoy!

Do you love your smoothies for breakfast? I go through phases with em!