Month: June 2014

Rhubarb Ch-ch-ch-chia Jam!

Rhubarb is one of those foods that most of us have heard about…but not many of us have eaten and even fewer of us have bought and cooked ourselves.

Until a few days ago, I had never bought rhubarb in my life, much less used it in any recipes.

I had no idea what it tasted like…or even whether it was a fruit or vegetable!¬†(I learned that it’s technically¬†a vegetable¬†but often regarded as a fruit because of its¬†use¬†in sweet recipes.)

All I knew was¬†that it looked like a¬†magenta-colored celery stalk…and that the most common way people eat it is in strawberry rhubarb pie.

Chopped rhubarb. So pretty and colorful!

Chopped rhubarb. So pretty and colorful!

I’ve never been much of a pie person (more a fan of crisps and crumbles) and had no clue what to do with¬†rhubarb, so to Pinterest I went in search of a recipe!

I stumbled upon a simple, whole food recipe without refined sugar that featured rhubarb and (bonus!) contained only 4 ingredients.

The jam tastes like a combination of sweet strawberries, tart cherries and tangy lemon, even though there are no strawberries or cherries in it. Rhubarb has that unique of a taste!

You can put this deliciously tart and tangy jam on toast, in oatmeal or breakfast porridge, or in plain yogurt, or use it as a dessert topping.

Chia seeds are another ingredient in this recipe and¬†are a¬†staple in¬†our pantry. They can be used in so many ways, including jams, puddings and smoothies.¬†Not only that, but they’re¬†a super-powered beauty detox food¬†with some pretty amazing health benefits listed below!

Ch-ch-ch-chia seeds! You can find these at any health food store or online at Amazon, Vitacost or other stores.

Ch-ch-ch-chia seeds! You can find these at any health food store or online at Amazon, Vitacost or other stores.

  • Swell to 10-15 times their original size when combined with liquid and form a gel, which helps to keep us feeling full for hours
  • Perfect before, during and after workouts since they’re super¬†hydrating
  • Help balance your blood sugar¬†and keep energy levels up since they contain lots of fiber
  • Their gel-like consistency¬†promotes optimal digestion¬†and keeps¬†things moving in our digestive system¬†(trust me, we want to keep things moving!)
  • Contain high levels of antioxidants, which fight the damage of things like stress, poor diet, smoking and other health stressors, and¬†omega-3 fatty acids, which are important for balancing hormones and nerve functions

Tart & Tangy Rhubarb Chia Jam

The final product! Super simple chia jam :)

The final product! Super simple chia jam ūüôā

Ingredients

  • 1 pound fresh rhubarb, leafy ends removed, stalks chopped across into ¬ľ-inch slices
  • 3 tablespoons honey or maple syrup (I used honey)
  • 2 tablespoons chia seeds
  • 1 tablespoon fresh lemon juice or orange juice (I used lemon juice)

Click here for the full recipe!

Breakfast To Go: Mini Make-Ahead Frittatas! {Paleo, Gluten-Free}

Many¬†of us are looking for simple solutions to make meals¬†that are quick, affordable, delicious…and, if possible, healthy.

This recipe for mini frittatas will become a staple at your house if you’re looking for any of those things! It’s great for breakfast or brunch and is super kid-friendly, too.

Loving all of our fresh ingredients!

Loving all of our fresh ingredients!

This recipe includes a variety of super healthy foods, including kale, mushrooms and shallots. As I’ve written before, kale is a superstar vegetable¬†and¬†one of the healthiest foods we can eat. Mushrooms and shallots also have tons of health benefits, including being potent cancer fighters, like other anti-cancer, anti-fat storage¬†GBOMBS foods.

We get our eggs from Hometown Harvest, and they’re from pasture-raised chickens¬†that¬†aren’t crammed in pens and injected with a bunch of antibiotics like most chickens. The eggs are delicious!

I ended up with 12 mini egg frittatas (make a double batch to save time if you want!). You could easily make this on a Sunday and have them for the week for meals.

These¬†should keep in the fridge for 3-4 days, or you can wrap each one individually in plastic wrap and foil and store them in the freezer for a few weeks. I find that reheating them in the oven or toaster oven works best so they don’t get rubbery, but you can try reheating in the microwave, too. From frozen, try 30-60 seconds and from the fridge, try 15-20.

Mini Make-Ahead Frittatas

YUM! These mini egg muffins are bursting with flavor and SO yummy

YUM! These mini egg muffins are bursting with flavor and SO yummy!

Ready for breakfast!

Ready for breakfast!

Ingredients

  • 8 eggs (we get ours pasture-raised from Hometown Harvest)
  • 3 shallots, diced
  • 4 cloves of garlic, minced
  • 1 1/2 cups cremini mushrooms, chopped
  • 1 teaspoon¬†fresh rosemary, finely chopped
  • 1 teaspoon¬†fresh thyme, finely chopped
  • 2 cups kale, chopped and tightly packed
  • 1/2 cup coconut milk (we use the unsweetened full fat version)
  • 1-2 teaspoons¬†coconut oil
  • 1/4 teaspoon sea salt
  • freshly ground black pepper

Directions

  1. Preheat oven to 375F and coat the muffin tins with a thin layer of coconut oil to prevent sticking.
  2. In a medium skillet (we used a cast iron skillet), saute the shallots until translucent. Then, add in the garlic, mushrooms and herbs, and saute until the mushrooms start to shrink (4-6 minutes). Add in the kale, tossing it until it starts to wilt. Turn off the heat and set veggies aside to cool for about 10 minutes.
  3. Whisk the eggs together in a medium bowl with the coconut milk, salt and pepper.
  4. Stir the cooked veggies in with the eggs and pour the mixture into muffin tins, filling each about 75% of the way to allow room for puffing up.
  5. Cook for 20 minutes, flipping and rotating the tray halfway through, until the muffin edges turn golden.
  6. Let cool before serving. They will puff up during cooking and shrink down once cooled. ENJOY!

Feel free to¬†change it up by adding YOUR favorite veggies!¬†Try any combination of the following vegetables, or make up your own combo. I like using broccoli, onions, peppers, scallions, sundried tomatoes, diced tomatoes, spinach, asparagus, or even Swiss chard. Get creative with it ūüôā

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