There are 3 things that I love about frittatas:
- You can literally put anything in them.
- They always look so fancy
- They take no effort in making them.
So this morning I made a frittata for familia Moldovan and it was so good I just couldn’t help but share it with you guys.
In theory a frittata takes about 5-10 minutes max to prep (depending on what you put in it) and 25 minutes in the oven, therefore to optimize time use, I prepare it first thing, pop it in the oven, then get babies and family ready for breakfast.
So here’s how it’s done.
- Slice a red onion
- Caramelize red onion slices in 1tsp. butter
- Add a cup of spinach right at the end
- Whisk eggs in a separate bowl (I made 6 eggs)
- Add the onions and spinach to the egg
- Pour the mixture into an oven proof glass bowl.
- Place in over until risen
- Sprinkle on some goats cheese if you like it – if you all are a fan you can add the goats cheese into the egg mixture (I hate it, Mihai and Ayan loves it) so for us it is a sprinkle on after job.
Ps. The absolute best thing about this recipe is it is totally CARB FREE!
So those of you that follow me for a long time know that one of my ‘hates’ is store bought smoothies. A smoothie is only full of goodness when made FRESH and if it can be stored in a fridge more than a day, or kept in a pouch in a drawer then surely it can’t be good for you… I mean have you ever tried doing that with a homemade one? Ayan has been having some good aversions lately and the way I manage to get a good dose of fresh ingredients in him is always by blending up a quick smoothie. This is one of his favourites & totally one of my pregnancy favourites too. Sweet, simple and delicious! 🍇 ingredients below ⤵️
🔶 @alpro coconut and almond milk
🔶 mixed berries
🔶 dessicated coconut
🔶 chia seeds
🔶 100% natural honey
Okay, before I start this post you’re probably already aware that the title states ‘breakfast bowl’, however, my picture of this recipe is on a plate – that is purely for texture purposes so you can see how the dish looks like, but in a more normal situation, I just advise you to eat it from the same bowl you mixed it in!
An awesome recipe to start your day with as a sweet breakfast or even as a quick, sweet snack throughout the day. Not only does it taste like dessert but it’s at the cost of nothing as only made with pure goodness! Try it out and let me know what you think!
I N G R E D I E N T S
Sweet potato (roughly 300-400g but depends on how hungry you are)
1.5tsp shredded coconut
2tsp all natural peanut butter
pinch of the following;
- ginger powder
- nutmeg powder
- cinammon powder
- cardamom powder
2tsp of honey (varies depending on how sweet you want it)
R E C I P E
- Steam or microwave the sweet potato, wait for it to cool down and then scrape out of the skin into a bowl
- Mash the potato with a fork until it has a smooth consistency
- Add all remaining ingredients
- Mix well with a fork, make sure it’s all mixed and mashed in
- Sprinkle with some shredded coconut for decoration
Okay, so I know this kind of dish is usually a fall/autumn recipe, however, you don’t find butternut squash/pumpkin over here in Cluj, RO. So, I was super surprised to come across some butternut squash whilst grocery shopping and just had to try something new with it!
The great news? It doesn’t matter if it is an autumn/fall recipe, it is absolutely delicious served hot or cold, a little bit sweet, a little bit tangy, it’s great for the tastebuds. And it’s a dish for the WHOLE family, you’ll see what I mean.
Down to basics, this recipe is: Sugar free, carb free, dairy free, suitable for vegetarians & vegans. Does contain nuts (but can be eliminated).
I N G R E D I E N T S ( 2-3 Servings)
- Half of a medium sized butternut squash *peeled and diced
- One red pepper *diced
- One onion *diced
- One teaspoon of coconut oil
- Half a cube of vegetable stock
- Salt, cinammon, nutmeg to taste
- Alpro coconut milk (if you’re not a vegan, or having a naughty day then creme fraiche is also delicious in the place of this)
- A handful of walnuts
R E C I P E
- Preheat the oven to 180 degrees celsius
- Throw the squash and the red pepper in a non stick baking tin (well don’t literally throw it, unless you’re practising your basketball skills or something, then you can throw it in there). Add a few sprays of cooking oil.
- Lightly fry the onion in one teaspoon of coconut oil until golden brown, then add the onions to the baking tin.
- Mix half a cube of vegetable stock with one mug of water, pour into the baking tin.
- Place the baking tin into the oven and leave the ingredients to roast for about 30/40 minutes (or until the vegetable stock mixture has disappeared). *ingredients should be soft and mushable with a fork.
- Place everything from the baking tin into a food processor and process until a puree is formed (should take about 30 seconds-1 minute).
Oh by the way if you have a baby, before you add the condiments you can take out some food at this point for your baby too! I did 😃. Ps. I have a little boy, he just happens to have pink spoons and bowls too – just in case you were wondering.
- Add in salt, nutmeg and cinammon according to taste (I added 1/4 teaspoon of salt, 1/2 teaspoon of cinammon and 1/2 teaspoon of nutmeg)
- Last but not least, pour in the coconut milk, either to taste or to desired density preference. (I like my soup more liquid-y so added about 300 ml of coconut milk)
- Pour the soup into a bowl, add walnuts for decoration and voila! Your perfect summer squash soup.
By the way it is AH-MAZING served cold from the fridge too!
Zucchini’s, Courgettes, whatever you like to call them, are one of my FAVE ingredients, they’re simply so versatile and absorb the taste of their surrounding ingredients so well that it truly counts as a supercool food.
If you’re a cheesy cheese lover like me then you’ll love this recipe, quick, simple & so easy to make from just 4 ingredients + a lil bit of olive oil. Have a go and send me pics of how yours turn out!
I N G R E D I E N T S
- 1 zucchini – grated
- 1 large egg
- 1 cup shredded mozzarella
- 1 Tbsp. chilli powder
R E C I P E
- Place all the ingredients in a bowl and mix well with your hand
- Heat a pan on medium fire (my preference is a non-stick tefal pancake pan)
- Place small balls of the mixture onto the hot pan and pat out into ‘fritter’ or ‘burger’ shapes (yep, I eat these as burgers too)
- When golden and crispy on one side, then simply flip onto to the other side and cook them through.
- Sprinkle with a little bit of salt for taste and either eat them as they are or use them as burgers, or eat them exactly as you prefer, enjoy them!
– Bon Appetite! –
Ps. Told you they were simple
I am literally the Cookie Monster, I love cookies in any shape or form.
At the point I made this cookie I’d been awake all night with a whingy five month old baby (growth spurt I think it was). I woke up the morning after that night hungry, tired, sleepy and just needing something warm and fulfilling in my belly!
I wasn’t in the mood for eggs, I wasn’t in the mood for cereal, I wasn’t in the mood for boring oatmeal, but I was in the mood for some kind of sweet, glorious junk that would make me wake up again!
I had Pop Tarts in my cupboard, but I decided against them as I knew I’d only get a sugar rush just to be double tired afterwards, but from the Pop tarts came this ingenious idea. A breakfast cookie!
Here’s the thing, nearly ALL breakfast cookie recipes I see online either require baking, or bananas. I didn’t have any bananas. And using the oven after an all nighter? Are you kidding me?
So I just put all this stuff in a mug instead and Voila! My amazing, sweet, warm, delicious and fulfilling breakfast cookie.
I N G R E D I E N T S – everything as per preference (I made mine in a mug so you can imagine the quantities are not so large).
- Frozen berries
- Peanut butter
- Honey for sweetness + decoration
C O O K I E T I M E!
- Grab a mug put about a tablespoon of berries or more in the mug.
- Warm them in the microwave for about a minute. (They’ll release water from being frozen)
- One scoop of oats into the mug, mix it all up so that it’s like one big berry mush.
- Heat again in the microwave until it turns into some type of red oatmeal mess (just keep checking on it)
- Add in two teaspoons of peanut butter, heat in microwave for about 30 seconds just in order to melt the peanut butter.
- Mix it all up again ensuring everything is mixed in nicely.
- Then heat in the microwave until mixture is thick and you have that ‘baked’ texture -> this is all dependent on personal preference. Just keep checking on it!
- Scoop it all out onto a plate, pat it with a spoon to give it a cookie shape (or just leave it in the mug). Top it with some nuts, coconut flakes, honey, agave syrup, whatever you wish.
- Enjoy your amazing sugar free, dairy free, gluten free, egg free, antioxidant breakfast cookie!
Who likes strawberry sundaes for breakfast? – I do!
Who likes caring about their health? – Oh wait, that would be me too!
Who is obsessed with making dessert for breakfast? Yep, of course only me!
After a total sleepless night (my baby has decided to never sleep again since the past 3 nights) I reaaaally needed something to sweeten up my day! A quick simple tasty sweet breakfast, delicious and under 100 calories!
My ‘Strawberry Sundae‘.
- 100 grams of 0% fat cottage cheese – 60 calories
- 2 medium strawberries – 6 calories
- 1 teaspoon of honey – 30 calories
T O T A L = 96 calories!
Double, triple the amount if you’re hungrier because it’s just that guilt free!!
* I also added a pinch of oats to mine for some texture!