Spinach, Bell Pepper & Potato Frittata with Feta Cheese

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

So...I know it's been a little while since I've posted here. But I have a good reason—I've been busy working on my forthcoming trilogy. The first book—The 13th Continuum—publishes on April 19, 2016. Lots of awesome marketing stuff in the pipeline. So many exciting things are happening!

But I thought I would take a short break from writing fiction to post a quick recipe. It's no secret that I love making frittatas. They're simple to whip up for breakfast, keep in the fridge, and also great for lunch or snacking. I load mine up with fresh vegetables from my local farmers market. I use farm fresh eggs (yes, I believe you can taste the difference). Finally, I crumble Tunisian feta cheese on top. Maybe a little big of parmesan if I'm feeling extra fancy.

I also go light on the eggs, heavy on the veggies! This frittata combines red potatoes, spinach, and yellow bell pepper. But any mix of vegetables should work fine. As a rule, I always put greens in...well...everything. Enjoy!

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

Serves 4-6 people

Cooking time: about 20 minutes

Vegetarian; Gluten Free

Ingredients

4 eggs, whisked until smooth

3 cups fresh spinach

1 yellow, orange or red bell pepper, seeded and chopped

3 small red potatoes, poked with holes and cooked in the microwave for 3 minutes until tender

3 leaves fresh basil, chopped (optional)

2 tablespoons extra virgin olive oil, plus more for drizzling

1/4 cup feta cheese, crumbled

salt and freshly ground pepper

Directions

1.  Preheat the broiler.

2. In a frying pan, heat the olive oil over medium heat. Add the bell pepper and saute for a few minutes, until beginning to soften. Add the spinach and saute until wilted. Season to taste with salt and pepper. Spray the bottom of the skillet with nonstick spray if needed. 

3. After cooking the potatoes in the microwave, chop them and add them to the vegetable mixture. Pour the whisked eggs evenly over the top. Crumble the feta cheese over it and sprinkle with basil. Season with salt and pepper and a quick drizzle of olive oil.

4. Continue cooking stove top until the frittata begins to set. Finish the frittata under the broiler until the top is beginning to brown. Enjoy!

Apple Walnut Kefir Muffins (Gluten Free)

Domestic Divas is back!

I know you've all been waiting for the return. The hiatus was refreshing and relaxing and much needed... but I missed posting here and sharing my recipes. So I'm easing back into cooking and photographing and writing recipes.

I've been busy on other projects. I'm elbow-deep into editing my latest novel (the series is being pitched as a TV show—fingers crossed!). I'm also writing a film treatment based on a short story I wrote that's gotten some Hollywood interest. But I figure it's good to mix-up my fiction with some old-fashioned food writing.

What's a better place to start than breakfast?

I made these muffins yesterday morning. I just felt like baking. You ever get that feeling? They're made with my gluten-free kefir muffin base (which also makes GREAT cornbread, by the way). In these muffins, I used Arrowhead Mills Organic Blue Corn Meal (you may notice the color is a bit blueish), but regular yellow tastes excellent, too. The organic kefir gives them a tangy flavor and keeps them extra moist. The kicker are the chopped apples, walnuts, and cinnamon. I used Granny Smith apples. I love their tangy flavor. It seems match the kefir.

These muffins just taste like fall. Like leaves falling. And fresh, cool breezes. And thankfully, it's been cooler here in LA (though I hear it may be 90 degrees again later this week).

For a little extra decadence, I sprinkled the top of the muffins with a little raw turbinado sugar (this is optional, but oh so yummy).

So enjoy! And I hope you'll join me back here as I get back into posting new recipes. I'm brewing a root vegetable and chicken slow cooker stew as we speak!

Apple Walnut Kefir Muffins (Gluten Free)

Makes about 8 muffins

Baking time 20-25 minutes

Vegetarian; gluten free

Ingredients

1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 teaspoons baking powder
1/4 cup maple syrup
1 egg
1 cup unsweetened kefir
1/2 cup unsweetened almond milk or regular milk
1/4 cup olive oil or coconut oil (melted)
1 apple, cored and diced
1/2 cup walnuts, chopped
raw turbinado or brown sugar for sprinkling (optional)

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, cinnamon, baking powder). In a separate bowl, beat the egg. Then mix in the maple syrup, kefir, milk, and oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the apples and walnuts.

3. Grease a muffin tin. Pour the mix into the muffin slots. If desired, sprinkle the tops of the muffins with a little sugar. Bake for 20-25 minutes, until golden brown. Serve with butter. Enjoy!

Vegetable Frittata with Red Chard, Cherry Tomatoes & Goat Cheese

Sorry it's been a little while since I've posted a new recipe.

I blame it mostly on my traveling. Forgive me. A few short weeks ago, I attended the 2014 Sirenland Writers Conference in Positano, Italy, where I studied with Meg Wolitzer (one of my favorite authors!). It was an unforgettable experience—the location, the food, the company, and yes, the workshop. You can read my nifty little article about the experience on Shelf Pleasure:

Click here for the link to my post on Shelf Pleasure

Me with Gina Fattore in front of the Positano View!

I had many lovely meals abroad, but I'm happy to be back home and cooking in California. I made this frittata before I left and got so many requests via FaceBook to share the recipe that I thought I should post it here. Frittatas and homemade muffins are my staple brunch items. Is there anything better? I tend to make my frittatas loaded with lots of farmers market veggies.

In this case, I used some gorgeous, deep green and red leafy chard and delicate yellow cherry tomatoes. I finished it with crumbled goat cheese and fresh thyme. I always make my frittatas in my prized cast iron skillet (bought years ago at Target for 20 bucks).

This recipe is a great base. Though I used chard and cherry tomatoes in this case, feel free to substitute any vegetable combination. I always let my ingredients dictate the dish.

Want to make the whole meal? These tasty little muffins complete the picture:

Click here for my Raspberry Walnut Kefir Muffin recipe

Vegetable Frittata with Red Chard, Cherry Tomatoes & Goat Cheese
Serves 4-6 people
Cooking time: about 20 minutes
Gluten-free

Ingredients
8 eggs
2 heaping cups chard, thinly chopped
1 cup cherry tomatoes, halved
3 garlic cloves, peeled and chopped

1 shallot or small onion, peeled and chopped
1 teaspoon fresh thyme
2 tablespoons extra virgin olive oil, plus more for drizzling
1/2 cup crumbled goat cheese
salt and freshly ground pepper

Directions

1. In a cast iron skillet, heat the olive oil over medium heat. Add the shallots or onion and saute for a few minutes, until softened and translucent (about four minutes). Add the chard and continue to cook until wilted. Season with salt and pepper.

2. Meanwhile, crack the eggs into a bowl and beat until the yolks and whites are mixed together and the entire mixture is slightly frothy. Season with a little salt and pepper.

3. Pour the egg mixture into the cast iron skillet over the vegetables. Place the halved cherry tomatoes cut side up on top of the egg mixture, gently pressing them down. Top with the crumbled goat cheese, fresh thyme, a little salt and pepper, and drizzle with olive oil.

4. Continue cooking stove top for a few minutes until the frittata begins to set. Finish the frittata under the broiler until cooked through. Enjoy!

Blueberry Coconut Breakfast Quinoa (Gluten Free)

As my adventures in gluten-free eating continue, I was craving an oatmeal-esque breakfast.

I'd heard of quinoa being used as a gluten-free breakfast hot cereal, so I decided to give it a shot. Quinoa is packed with protein and has a great, nutty flavor. I cooked mine with rice milk (though you could use regular milk or even water). In the last five minutes of cooking, I stirred in dried blueberries and cinnamon. I served it with chopped walnuts, toasted coconut, and maple syrup. 

However, you could try many different variations. The resulting dish was delicious and super filling. A nice change of pace from the usual breakfast suspects.

Blueberry Coconut Breakfast Quinoa

Serves 2 people

Cooking time: about 20 minutes

Gluten-free; vegan

Ingredients

1 cup quinoa, rinsed

2 cups water or rice milk

1/8 teaspoon ground cinnamon

1/4 cup dried blueberries 

1 tablespoon toasted coconut

2 tablespoons chopped walnuts

maple syrup for serving

Directions

1. In a saucepan, bring water or rice milke to a boil. Stir in the quinoa, reduce heat to low, cover and cook until three quarters of the liquid has been absorbed (about 15 minutes). 

2. Stir in the dried blueberries and cinnamon. Cook for another five minutes, or until most of the liquid has been absorbed. 

3. Spoon into two bowls and top with chopped walnuts, toasted coconut, and maple syrup. Enjoy!

Raisin Walnut Spiced Muffins

When I host brunch, I love to bake muffins.

It does many wonderful things. First, it makes the house smell... heavenly. Second, it adds that special homemade touch that only baked goods can bring. Third, they're always a big hit at the breakfast table. Fourth, leftover muffins are great for breakfast all week long.

The only downside to muffins is that many recipes are astoundingly unhealthy, loaded with saturated fat refined carbs, tons of sugar, and god only knows what else. But not these muffins!

I make them with a combination of cornmeal and whole grain spelt flour (hello fiber!). The only sweetener I add is a touch of maple syrup. Instead of butter, I use extra virgin olive oil. What makes them so tasty? I load them up with jumbo raisins, walnuts, and tons of great spices.

They're great for brunch, or any day of the week.

Raisin Walnut Spiced Muffins
Makes 8-10 small muffins
Baking time: about 20 minutes
Vegetarian; dairy-free
Print Recipe

Ingredients

• 1 cup cornmeal
• 1 cup whole grain spelt flour 
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup almond milk (or other dairy substitute)
• 1/4 cup olive oil
• 1 teaspoon vanilla
• 2 tablespoons maple syrup
• 1 egg, beaten
• 1 cup jumbo raisins tossed with a little flour
• 1/2 cup walnuts, chopped

Directions

1. Preheat oven to 425 degrees.
2. In a mixing bowl, combine the flour, cornmeal, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. 
3. In a separate bowl, whisk the egg and then combine with the wet ingredients (vanilla, almond milk, olive oil, maple syrup) and whisk together. 
4. Add the wet ingredients to the dry, stirring to combine, but be careful not to over-beat the mixture. 
5. Add the rasins and walnuts and fold them into the batter.
6. Oil a muffin tin and then spoon the mixture into it, filling each spot. Bake for 15-20 minutes or until the muffins are golden brown. Enjoy!

Blackberry Walnut Muffins

Blackberry Walnut Muffins

What a whirlwind of a week!

My birthday was on Wednesday (which now feels like a lifetime ago), and it was one of the best of my life. Why, you may wonder? I've already had 32 of them after all, and let's be frank, 32 isn't exactly considered a milestone (unless you're worried about the steady downgrading of your fertility).

Well, firstly, my husband could not have been more lovely--treating me to diamond earrings and an omakase dinner at Asenabo, one of the few Michelin rated restaurants in Los Angeles. For a few hours, I felt like I was back in Tokyo again, even though I was sitting in a strip mall in the Valley. But the giant plate of grilled king crab wasn't even the highlight of the day, if you can believe it!

For the past two years, I've been hard at work on a novel, and on my birthday of all days, an agent contacted me. And not just any agent. An agent that I thought was so storied, so fabulous, with such great taste, that she'd never even read my work.

Even better? She loves the manuscript and wants to work with me! As a first time novelist, this is a major milestone. It's still sinking in...

Now, there's still a long road ahead. Publishing is in turmoil. Minor revisions must be completed this month. But this in and of itself means something important. I should keep writing and writing and writing!

Now you see why this was truly a birthday to remember, and hopefully the start of an exciting birthday year.

OK, off the writing and onto the food!

I made these delicious little Blackberry Walnut Muffins yesterday for breakfast. They're vegan and made with whole grains (cornmel and whole grain spelt flour, an ancient cousin to wheat). They also have lots of nutrients and protein and omega-3's from the walnuts. If you make a batch on Sunday, then you can eat them all week long for breakfast. Enjoy!

Blackberry Walnut Muffins
Makes 8-10 small muffins
Baking time: 20 minutes
Vegan
Print Recipe

Ingredients

• 1 cup cornmeal
• 1 cup whole grain spelt flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup almond or rice milk
• 1/4 cup olive oil
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 cup fresh blackberries
• 1/2 cup walnuts, chopped

Directions

1. Preheat oven to 425 degrees.
2. In a mixing bowl, combine the flour, cornmeal, baking powder, cinnamon, and salt. 
3. In a separate bowl, combine the wet ingredients (vanilla, rice milk, oil) and whisk together. 
4. Add the wet ingredients to the dry, stirring to combine, but be careful not to over beat the mixture. 
5. Fold the blackberries and walnuts into the batter.
6. Oil a muffin tin and spoon the mixture into it. 
7. Bake for 20-25 minutes, until a toothpick comes out clean and the muffins are golden brown. Enjoy! 

Source for Ingredients

• organic blackberries, extra virgin olive oil, and walnuts from Trader Joe's
• organic cornmeal, organic whole grain spelt flour, organic vanilla, organic cinnamon, and baking powder from Whole Foods

Meatless Monday: Blueberry Walnut Muffins

Fresh Blueberries from the Farmers Market

It's that glorious time of year: blueberries are back in season!

To say that I love blueberries would be the understatement of the century. I don't just love them -- I'm in love with them. I scoop them up at the farmers market and cradle a bag of them them like they're gold coins in a leather satchel. Blueberries are my desert island food. I can eat them by the handful, morning, noon, or night.

My mom claims that it's because when I was a wee little babe growing up in St. Croix in the Virgin Islands (it's a long story), it was one of the first foods that she introduced to me. There happened to be a surplus on the island that year. I loved them then, and my adoration for them has never waned.

Even better, they've since been proclaimed one of nature's most powerful superfoods, loaded with antioxidants and nutrients. There's only one caveat: conventionally grown blueberries have landed on the Dirty Dozen list because they test high for pesticide residue. So try to buy organic/no-spray blueberries if possible (like many of the ones sold at farmers markets).

To celebrate the coming of blueberry season, I wanted to share this recipe that was published in my "Farm to the Table" column on AOL's West Hollywood Patch for Blueberry Walnut Muffins. This healthy take on muffins contains whole grain flours, protein and healthy fats from the walnuts, natural sweeteners, and no dairy. It's the perfect way to start your morning.

Market Fresh Recipe: Blueberry Walnut Muffins

Meatless Monday: Rainbow Chard Omelet

Rainbow Chard Omelet

Is there anything better than coming home?

Your dog greeting you at the door, bursting with profound joy. Sleeping deeply in your own bed. I never sleep well when I'm traveling, let alone smashed into a bunk bed in a cabin more suited to eight-year-old's. Not feeling guilty about parading around in dirty sweats all day long. The warm embrace of loved ones, and that moment after having been apart, where you simply want to be together. Not worry, not bicker, not banter, not disappear into the man cave, not even talk...

Did I mention my dog? He's on my porch, rolling around on the futon, looking like a big mess of fluffiness. If that isn't happiness, then I don't know what is...

And then there's breakfast. It's my favorite meal of the day. Cooking it for myself -- just me, myself, and I -- feels like an act of extreme self-love. Eating it while perusing the New York Times (a lot of radiant news this morning) and sipping green tea. Still in my dirty sweats with my unwashed hair. Is there anything better? I challenge you to prove me wrong. Is there? Is there?

Meatless Monday has found it in their little veggie hearts to feature another of my recipes (I publish them every Monday). This little gem is a favorite of mine -- Rainbow Chard Omelet. Isn't is lovely? Try it out. I swear you'll love it.

Click here for the Rainbow Chard Omelet recipe on Meatless Monday

Meatless Monday Features My Recipe for Greek Frittata

Greek Frittata

This week, Meatless Monday is featuring my recipe for Greek Frittata, a delicious egg dish made with Greek flavor profiles, like briny olives, tangy feta cheese, sweet cherry tomatoes, caramelized red onions, and wilted spinach. It's full of healthy veggies and protein -- the perfect way to kick start your week.

So click on over and check it out!

And remember, One day a week, cut out meat!

Click here to view my recipe for Greek Frittata 

Serve this frittata with fresh baby arugula tossed with lemon juice and extra virgin olive oil and Carrot Cake Muffins

Meatless Monday: Oatmeal with Walnuts, Dried Cranberries & Maple Syrup

It's all about breakfast--it will set the tone for your day.

Sadly, this is the meal that many people opt to skip, or rely on overly processed foods for (cereal, fast food, etc.).

So bypass all those processed cereals (since when is "cereal" worthy of an entire grocery store aisle?). And the frozen processed waffles and the like. And even bypass the instant "sugar bomb" packages of oatmeal (if you want to know more, read Mark Bittman's article on how McDonald's ruined oatmeal). They're less healthy and more expensive than plain, old oatmeal.

Instead, pick up a carton of plain oatmeal, and know in your heart that you have the power to embellish it yourself. I love both the regular stuff, which cooks up in about five minutes flat--how's that for fast food?--and steal cut oatmeal, which takes a little longer but pays you off in flavor.

Meatless Monday: Carrot Cake Muffins

Carrot Cake Muffins

I have a new food obsession to report--Carrot Cake Muffins.

And they're healthy, packed with carrots, walnuts, whole grains, golden raisins, and natural sweetener. It sounds too good to be true doesn't it?

I've always loved carrot cake for the rich combination of spices and fresh carrots, which somehow balance out the cake part. And now I have a way to enjoy it guilt free, thanks to Martha Rose Shulman. The recipe appeared in her Recipes For Health column in the New York Times last week.

Meatless Monday: Greek Frittata

Greek Frittata

I love Greek cuisine, the flavors, the falafel, and oh, the feta!

I also love eating breakfast, the most important meal of the day. So what do you get when you combine my love for Greek food with breakfast?

Greek Fritatta, that's what!

Mix Up Your Pancakes with Whole Grains!

Cornmeal Pancakes with Raspberries

Divas, I stumbled across this great Mark Bittman (a/k/a The Minimalist) article in the New York Times this morning: "For Whole-Grain Pancakes, Try a Little Tenderness."

The two of us share the same sentiment about pancakes. Bittman quips, "FAR be it from me to attack an icon (and anyway, I’ve eaten my share), but the common pancake is little more than a vehicle for maple syrup. Without that and careful browning in butter, it’s a total bore." I couldn't have said it any better than that (and I feel the same way about boxed spaghetti, too).

Prosciutto Hash with Baby Broccoli and Farm Fresh Egg

Prosciutto Hash with Baby Broccoli and Farm Fresh Egg

As we enter a new year and swear out our resolutions, some of which we'll keep, others that will fall by the wayside, I'm reminded that it's the little things that make life worth living. We all have our lists of what they are. Waking up to the wagging of the Adorable Monster's tail, a hummingbird flitting up to the window while I blog, a hot bath, NPR and a glass of wine while I cook, and of course, breakfast.

If you're not enjoying breakfast, then you're missing out on one of the greatest pleasures in life. Most chefs that I know, my Top Chef Brother included, relish making breakfast. The tastes of it -- from sweet to savory, often including bacon, butter, and egg yolk, the three best tasting things in the world -- are legendary. Yet it rarely gets the culinary treatment that it deserves.

Special Holiday Treat: Thanksgiving Pumpkin Pancakes Recipe from Chef Jodi of The Griddle Cafe!

The Griddle Cafe's Thanksgiving Pumpkin Pancakes

This holiday season, what could be better than pancakes topped with fresh whipped cream, pumpkin pie filling, and powdered sugar?

Three giant pancakes!

That's what you'll get if you visit The Griddle Cafe, a fantastic breakfast joint on Sunset Boulevard in Los Angeles, that regularly sports a line stretching out the door for weekend brunch. They're famous for their giant pancakes that come in a flavors like "Banana Nana," brown-sugar baked bananas baked inside buttermilk pancakes, and "Scotch on the Rocks," pancakes filled with coconut, pecan, oats, and butterscotch chips, topped with whipped cream and powdered sugar.

But the real treat this holiday season are their "Thanksgiving Pumpkin Pancakes." As an extra bonus treat, Chef Jodi has been kind enough to share her famous recipe with us. Not only is this a delicious recipe, but it can be healthy, too. Pumpkin is loaded with vitamins and fiber. Also, try using a whole grain pancake mix instead of refined grains for an extra health boost.

The Griddle Cafe

7916 West Sunset Boulevard
Los Angeles, CA 90046-3304
(323) 874-0377 

The Griddle Cafe's Thanksgiving Pumpkin Pancakes 

makes about 20 pancakes

 
Ingredients
2 cups of your favorite dry pancake mix
3 tablespoons dark-brown sugar
2 1/2 teaspoon pumpkin-pie spice
1 1/2 cups milk
1 cup canned pure pumpkin puree (for an easier option ~ use 1 cup of Libby Pumpkin Pie filling, which is already seasoned.  Omit the pumpkin pie spice and vanilla if choosing this option)
1 egg, beaten
1 teaspoon pure vanilla extract
1 tablespoon vegetable oil, plus more for the griddle.

Directions
In a large bowl, combine the pancake mix, brown sugar, and pumpkin pie spice. In another large bowl, mix together the milk, pumpkin, egg, vanilla extract, and oil. Add the pumpkin mixture to the dry ingredients and stir to combine.

Heat a lightly oiled griddle or large frying pan on medium high. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancakes until bubbles form in the batter and the edges begin to brown. Then flip them and cook until the other sides are lightly browned.

Top with store bought or homemade whipped cream and powdered sugar...ENJOY

Cornmeal Pancakes with Raspberries

Cornmeal Pancakes with Raspberries

For most of the country, the winter months are upon you (I promise not to rub it in that I'm in Hawaii right now). So I thought I'd share a hearty, healthy recipe for breakfast -- Cornmeal Pancakes with Raspberries. 

I make them with a combination of whole grain flours -- half cornmeal and half whole grain spelt flour. They're packed with nutrients and fiber. While they're cooking, I add fresh raspberries, but frozen would work, too. These pancakes are technically vegan, but they taste amazing. Don't believe me, give them a shot!

Cornmeal Pancakes with Raspberries
Serves 2 people (makes about 5-6 medium-sized pancakes) 
Cooking time: 20 minutes 
Print Recipe

Ingredients
1 cup almond milk or rice milk
2 tablespoons maple syrup
1 tablespoon cider vinegar
1/2 cup cornmeal
1/2 cup whole wheat flour (I used spelt flour)
1/2 teaspoon sodium-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen raspberries

Directions
In a large mixing bowl, combine the almond or rice milk, the maple syrup, and the apple cider vinegar and whisk together.  Set it aside.

In another bowl, combine the cornmeal, whole wheat flour, baking powder, baking soda, and salt and mix together.  Then, add the dry mixture to the wet mixture and stir together until there are no lumps.  Be careful not to over beat!

Heat a frying pan or griddle to medium to medium-high heat.  Coat the cooking surface with vegetable oil or spray (I prefer grapeseed oil).  Pour a scoop of the mixture in the center onto the hot surface. Place raspberries on the pancake, gently pressing them into the batter. 

Cook until small bubbles appear in the top surface.  Using a spatula, flip the pancake and cook for another minute.  Remove to a plate.  Repeat until all the batter is used.  

Serve along with good maple syrup.  Enjoy!

Source for Ingredients 
organic cornmeal, organic spelt flour, organic raspberries, baking powder, baking soda, and Kosher salt from Whole Foods

organic apple cider vinegar and organic maple syrup from Trader Joe's

Meatless Monday: Fresh Strawberries With Ginger-Honey Greek Yogurt

Divas, big news!  I just booked a trip to NYC this weekend.  That's right, Big Apple, here I come!  I'm meeting up with my parents, The Original Diva and The Wine Lover, as well as my San Francisco host, The Godfather.  We have plans to see plays, tool around the city... and eat, of course!   Momofuku is on my mind... So stay tuned to read all about my trip.

In the meantime, here's another great Meatless Monday dish for Fresh Strawberries With Ginger-Honey Greek Yogurt!  I whipped it up for dessert to cap off a lovely lunch gathering, but it would be great for breakfast, too.  I don't have to tell what what a healthy option this is--fresh strawberries, loaded with nutrients and antioxidants, paired with rich (but fat-free) Greek Yogurt, flavored with raw honey and powdered ginger.  Yogurt is considered one of the world's healthiest foods, loaded with protein and good bacteria.  And if you want to get extra fancy, throw chopped walnuts onto the yogurt.  Oh, yum!

Fresh Strawberries With Ginger-Honey Greek Yogurt
Serves 4 people
Prep time: 5 minutes

Ingredients
2 cups fresh strawberries, sliced
1 cup Greek yogurt
2 tablespoons raw honey 
1/2 teaspoon ground ginger
pinch of salt
sprig of mint, for garnishing

Directions
In a mixing bowl, combine the yogurt with the honey, ground ginger and a pinch of salt.  Stir until smooth.  Taste and add more honey if needed. 

To serve, place the strawberries in a bowl.  Then, spoon the yogurt into a bowl and drizzle with a little honey.  Garnish with the mint.  Eat the strawberries by dipping fondue style into the yogurt.  Enjoy!

Source For Ingredients
organic strawberries from Hollywood Farmers Market

organic Greek yogurt from Trader Joe's

organic raw honey and organic ground ginger from Whole Foods

Meatless Monday: Rainbow Chard Omelet With Shallots & Goat Cheese

Did you know that you should eat within one hour of waking up?

That's right--your body has been in starvation mode all night, and the sooner you can get some fuel into it, the better.  This will jump start your metabolism, otherwise your body stays in starvation mode and you burn less calories.  This is why breakfast is often said to be the most important meal of the day.  Studies have shown that people who skip breakfast, actually end up consuming more calories during the day than those that chow down.

Another breakfast issue?  Empty Carbs.  The typical American breakfast is a processed, empty carb fest.  Take almost any name brand cereal.  Most are highly processed, high in sugar and low in protein.  That means you'll get some energy, and then crash.  Instead, I recommend that every meal consist of a good protein source, which is a longer-lasting, slower-burning energy source.  Eggs are a fabulous source of protein and nutrients, quick to cook up, and one of the most delicious foods in the world, if you ask me.

One of my favorite things to make for breakfast is a quick omelet stuffed with fresh greens, shallots and goat cheese. Instead of the usual three egg monstrosity served in most restaurants, I make a light, thin shell by whipping together one whole egg and one egg white.  For the filling, I saute shallots with organic baby rainbow chard (from Sage Mountain Farm), but any kind of green from spinach to kale would be fabulous.  The final ingredient?  A little bit of garlic and herb goat cheese from Soledad Farms and fresh basil.

Now my stomach is grumbling.  I'm going to make one of these right after I post this!  So next time, bypass the cereal aisle and try a healthy omlette.

Rainbow Chard Omelet With Shallots & Goat Cheese
Serves 1 person
Cooking time: 8 minutes

Ingredients
1 organic egg and 1 organic egg white
1 tablespoon olive oil
1 tablespoon shallots, finely chopped
1 cup baby rainbow chard, chopped (spinach, kale or any green would work)
2 tablespoons chevre (goat cheese)
1 fresh basil leaf, julienned
salt & pepper

Directions
To make the omlette shell, beat together the egg and the egg white.  Add a pinch of salt and a little pepper.  Then, coat a small frying pan with nonstick grapeseed oil or canola oil cooking spray.  Add the eggs and cook for a few minutes on each side over medium heat, until cooked through.  Remove to a plate.

Add the olive oil and shallots, cooking for one minute.  Then, add the chard and cook for a few more minutes until tender.  Season to taste with salt and pepper.

To finish, spoon the shallot-chard mixture onto the omlette shell.  Crumble the fresh chevre on top.  Close the shell around the filling and top with the fresh basil.  Enjoy!

Source For Ingredients
organic eggs from Healthy Family Farms, CSA (Hollywood Farmers Market)

garlic and herb goat cheese from Soledad Farms (Hollywood Farmers Market)

organic baby rainbow chard from Sage Mountain Farm (Hollywood Farmers Market)

organic shallots and purple basil from Hollywood Farmers Market

grapeseed oil cooking spray, olive oil, Kosher salt and organic black pepper from Whole Foods

Wine Pairing
Alright, I'm not going to pair a wine with this dish (though I lovely Roussanne from Tablas Creek would be heavenly).  Instead, I recommend having a cup of green tea like Immortal Green from American Tea Room.  This tea is my current obsession, and I first tried it at their lovely tea room in Beverly Hills.  Check out this description from their website:

In this blend, sencha the color of nori is flecked with brilliantly colored marigold blossoms. Juicy, thick scents of candied peaches and ripe passion fruit give this ethereal, misty yellow brew an almost palpable aroma. The infusion’s delicately grassy and richly fruity flavor gives way to a clean aftertaste with light astringency and lingering passion fruit notes.

Oh, man, this stuff is so wonderful!  Not to mention, green tea is chocked full of antioxidants and has been shown to lower the risk of certain types of cancers.

Here's the information on their tea room, where they serve tea and delicious little cakes and pastries.

American Tea Room
401 North Canon Drive
Beverly Hills, CA 90210-4819
(310) 271-7922
Click Here For The Website

And if you want to buy some Immortal Green, here's the direct link!

Meatless Monday: Superfood Muffins!

Oh, Divas, I have such a lovely treat in store for you today!

For Meatless Monday, I'm sharing the recipe for my famous Superfood Muffins.  These puppies are made with Graham Flour, a flour invented by a Reverend Graham (go figure!) as a healthy alternative to white flour.  It combines the bran, germ and endosperm of wheat.  It's often used in graham crackers and pie crust (and oh yeah, my muffins, too).  If you can't find Graham Flour, whole wheat flour may be substituted.

In addition to being made from Graham Flour, these muffins are loaded up with a combination of walnuts, almonds, pumpkin seeds, flax seeds, dried cherries, dried blueberries and currants, a virtual treasure trove of superfoods (hence the name).  These muffins contain protein, fiber and Omega-3's.  Thus, they're a fabulous, filling way to start your morning, or half a muffin makes a great midday snack, too.  You can make a whole batch on Sunday and eat them throughout the week.

Superfood Muffins
Serves 5 people (makes about 8-10 small muffins)
Cooking time: 20 minutes

Ingredients
2 cups Graham Flour (may substitute whole wheat flour)
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons rice milk or almond milk
1 organic egg
1/4 cup canola oil or olive oil
1 teaspoon vanilla
3/4 cup dried cherries, dried blueberries and currants (in equal parts)
1/2 cup chopped walnuts, chopped almonds and pumpkin seeds (in equal parts)
2 tablespoons flax seeds

Directions
Preheat oven to 425 degrees.

In a mixing bowl, combine the dry ingredients (flour, baking powder, cinnamon and salt). In a separate bowl, beat the egg.  Then, add the other wet ingredients (vanilla, rice or almond milk and oil) and whisk together.  Add the wet ingredients to the dry, stirring to combine, but be careful not to over beat the mixture.

Stir in the dried fruit (cherries, blueberries, currants) and the nuts and seeds (walnuts, almonds, pumpkin seeds and flax seeds).  

Oil a muffin tin and then spoon the mixture into it, filling the holes to the top. Bake for 15-20 minutes or until the muffins are golden brown. Enjoy!

Source for Ingredients
Graham Flour (Bob's Red Mill), organic almond milk, dried cherries, dried blueberries, currants, pumpkin seeds, organic flax seeds, organic olive oil, organic vanilla, organic cinnamon from Whole Foods

organic eggs (Healthy Family Farms), organic walnuts, organic almonds from Hollywood Farmers Market

Dried Blueberries

Meatless Monday: Holiday Pancakes with Cornmeal, Apples & Cinnamon!

I know that all the food networks, magazines and blogs are spewing out hundreds of holiday recipes for you try this coming Thanksgiving, but I ask you one very important question!

Is anyone concerned about what you're going to cook the morning AFTER Thanksgiving?

Once all the hoopla has died down, and you've ingested more than enough turkey to last you two lifetimes, don't you want to wake up to one more delicious meal to be shared with family and friends?  Not to mention the fact that many of us are hosting tons of visiting relatives and guests - it's practically like you're feeding an army! Don't wake up in a cold sweat, worried that all your food resources have abandoned you after the holiday!

The Diva is here to help with another fabulous recipe! Now we all love pancakes and they're perfect for feeding a lot of guests, but who wants to make the same, old boring pancakes on a snazzy Holiday like Thanksgiving?  So throw away your mix (you don't need it anyway), and try out this fabulous recipe I whipped up yesterday for breakfast!

Not only is this recipe vegan (and I promise no one will be able to tell if you don't mention it), but I make it with a mixture of whole grain flour and cornmeal, which gives it a big boost of healthy grains and fiber, making these pancakes extra satisfying.  The apples also provide a serving of fruit, and combined with the cinnamon, they imbue this recipe with the flavor of fall.  I recommend topping these pancakes with good maple syrup and preserved or fresh fruit, or if you're feeling extra frisky, stewed apples!

A neat trick used in this recipe is that instead of the customary buttermilk, apple cider vinegar adds that nice kick to the batter.  I used a great organic apple cider vinegar, Johna's Organic Orchard, which I purchased at my local farmers market.  It tasted delicious in this recipe!

Also, starting with this recipe, I'm including nutrition information!  Give me feedback and let me know if this feature is helpful to you!

  
Holiday Pancakes with Cornmeal, Apples & Cinnamon
Serves 2 people (makes about 5-6 medium-sized pancakes) 

1 cup fortified almond milk or rice milk
2 tbsp maple syrup
1 tbsp cider vinegar
1/2 cup cornmeal
1/2 cup whole wheat flour (I used spelt flour)
1/2 tsp sodium-free baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 apple, cut into small dice  

Directions:   

Place the diced apples in a bowl and microwave for 30 seconds to soften.  Set them aside. 

In a large mixing bowl, combine the almond milk, the maple syrup and the apple cider vinegar and mix together.  Set it aside.

In another bowl, combine the cornmeal, flour, baking powder, baking soda, salt and cinnamon and mix together.  Then, add the dry mixture to the wet mixture and stir together until there are no lumps.  Be careful not to over beat!  Add the apples to the mixture.

Heat a frying pan or griddle to medium to medium-high heat.  Coat the cooking surface with vegetable oil or spray (I prefer grapeseed oil).  Pour a scoop of the mixture in the center onto the hot surface and cook until small bubbles appear in the top surface.  Using a spatula, flip the pancake and cook for another minute.  Remove to a plate.  Repeat until all the batter is used.  

Serve immediately along with good maple syrup and preserved or fresh fruit.  Enjoy! 

Businesses Mentioned: 

Johna's Organic Orchard
16529 Highline Road
Tehachapi, CA 93561
(661) 822-8288

Not only do they produce great apples and other fruit, but they make the best organic apple cider and organic apple cider vinegar!  They can be found at the Hollywood Farmers Market on Sunday. 

Source for Ingredients: 

organic whole grain spelt flour, Bob's Red Mill cornmeal, baking soda, baking powder and kosher salt from Whole Foods

organic maple syrup and organic vanilla almond milk from Trader Joe's 

organic apple and organic apple cider vinegar from Hollywood Farmers Market

Nutrition Facts: 

Holiday Pancakes with Cornmeal, Apples & Cinnamon  

2 Servings 

Amount Per Serving

Calories 332.2
Total Fat 3.1 g
    Saturated Fat 0.3 g
    Polyunsaturated Fat 0.6 g
    Monounsaturated Fat 0.4 g
Cholesterol 0.0 mg
Sodium 657.8 mg
Potassium 267.8 mg
Total Carbohydrate 73.3 
    Dietary Fiber 7.8 g
    Sugars 20.1 g
Protein 7.1