Simple Frittata

The easiest weekday or night meal. Good at any time of day, and you can use almost anything you have on hand!

Simple Veggie + Cheese Frittata

Serves 2.


1/2 cup cherry tomatoes, diced

1 cup mushrooms

1-2 cups spinach

a few tsp olive oil

2 cloves garlic, pressed

4 eggs

1/4 cup milk of choice

1/4-1/2 cup grated cheddar cheese

Preheat oven to 400F. Over medium heat, add 1 tbsp. of olive oil in an oven safe skillet or cast iron pan. Add 2 cloves garlic and cook for about 30 seconds. Add mushrooms to pan, sauté for about 3 minutes, or until soft. Add tomatoes and spinach and continue to cook until wilted. In a separate bowl, whisk eggs with milk, set aside. Once vegetables are cooked, remove from pan from heat. Ensure vegetables are spread in an even layer on the pan. Sprinkle cheese, then add egg mixture. Bake for 10-12 minutes, or until cooked through. Serve with a green salad.


Cacao Coconut Beet Smoothie

Such an easy & delicious way to spice things up with your typical smoothie.

The blend includes:

  • 1 beet

  • 2 tbsp. Coconut Cult Coconut Yogurt (but any greek or non-dairy plain will work)

  • 1/3 frozen banana

  • 1/4-1/2 cup frozen spinach

  • 4 frozen strawberries

  • 2 tbsp. cacao powder

  • 1/2-1 cup unsweetened coconut milk

  • 1/2 tsp. vanilla extract

  • dash cinnamon

Get blendy! Top with 1 tbsp. cacao nibs!

Note: I roasted beets (after trimming and washing) in my slowcooker on high for 4 hours with 1/4 cup of water, then peeled them. Very easy, or “LoveBeets” brand cooked beets are an easy sub.


Go-To Green Smoothie


I probably make this morning 3-4 times per week, and find it to be incredibly delicious and satisfying.

My Go-To Green Smoothie

  • ½ frozen banana

  • 2 tbsp. chia seeds or 1 scoop Vital Proteins Collagen Powder

  • ½ cup frozen kale

  • ½ cup frozen spinach

  • 1 cup unsweetened almond milk or coconut milk

  • 1 tsp cinnamon

  • 1 tsp. maple syrup or 1 pitted Medjool date

Combine all ingredients in blender and blend until smooth.

Apple Oat Chia Muffins

I was BEYOND thrilled when my incredible mentor, Joy Bauer, shared her new book, Simple Food Remedies, with me. This book is such an informative, gorgeous and well-researched bible of tasty ways to alleviate whatever ails you. Do yourself, or a friend, a favor and buy Joy’s new book: here! I promise you won’t be disappointed.

Check out the recipe I made, featuring the cholesterol fighting, Fall superfood, APPLES!

Apple Oat Chia Muffins

  • 3 cups oats (Note: you may blend 1/2 of the oats to form a "oat flour" if you prefer a less hearty textured muffin.)

  • 1 tsp baking powder

  • 2 tsp cinnamon

  • 1/4 tsp salt

  • 1/4 cup chia seeds

  • 1 1/4 cups milk (any type, I use 2% but almond works as well)

  • 2 eggs

  • 1/4 cup maple syrup

  • 1 tsp vanilla extract

  • 1 apple, cored and chopped into small pieces (about 1 cup-- you can peel if you like, but I like the extra fiber from the peel)- any variety, I like the sweeter Honey Crisp

Preheat oven to 350F. Line a muffin tin with muffin liners or spray with non-stick cooking spray. Add oats, baking powder, cinnamon, salt, and chia to a large bowl and mix to combine. In a separate bowl, whisk the milk, eggs, maple syrup and vanilla extract until fully combined. Add dry ingredients into wet ingredients and mix well. Add chopped apple and gently mix in. Distribute mixture into muffin liners, filling to top (there may be extra mixture depending on size of muffin tins). Bake at 350F for 30-35 minutes, until the tops of the oatmeal cups are lightly golden brown and firm. Allow to cool for about 5-10 minutes.

Storage: Store in the refrigerator for up to 1 week. You may also freeze the muffins for up to 3 months.


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