the sexy flexitarian

Eat flexy, feel sexy!

Category: Breakfast

Dinner Tonight: Tomato and Basil Frittata

It’s been a while since I last posted, yes. But this isn’t my only blogging venture now! Recently, alive magazine (where I work as an editor) launched its new website. To keep up with the times, we added blogs to our health, lifestyle, and food sections. And guess who’s been contributing to the food blog daily? Moi, of course!

For those of you who don’t know, alive magazine has been around for over 35 years and is Canada’s trusted source for natural health and wellness (no, I don’t work in marketing. HA!). It really is a great magazine though–so pick one up at your local natural health food store for–wait for it–free! Yes, free! (You’re jumping up and down with excitement, aren’t you?)

Anyway, back to dinner–my favourite part of the day. I don’t know why I haven’t already added this recipe–I’ve made it so many times (or some variation of it, since I never refer to a recipe). All instances have elicited moans of enjoyment, so I recommend you try it out yourself. Plus, it’s like ridiculously easy, and requires only one pan. AND it’s packed with veggies, and eggs, obviously–so it’s a great meal to have post-workout.

Tomato and Basil Frittata

1 Tbsp grapeseed oil
2 medium-sized waxy potatoes, cut into a small dice
1/2 small red onion, cut into a small dice
1/2 green pepper, cut into a small dice
salt and pepper to taste
2 cloves garlic, minced
7 free-range eggs, beaten
1 cup halved grape tomatoes
3/4 cup cubed feta cheese
1 tsp dried oregano
6 basil leaves, chopped

  1. Preheat oven broiler.
  2. Heat oil in cast iron skillet over medium-high heat. Add diced potatoes and cook, stirring often, until slightly browned. Add onion and green pepper and continue to cook until mixture is browned and cooked all the way through. Add garlic, salt, and pepper. Spread mixture evenly over bottom of skillet.
  3. Meanwhile, beat eggs in medium-sized mixing bowl. Add remaining ingredients and gently mix together.
  4. Pour egg mixture over potato mixture in skillet. Cook until eggs are relatively set, about 10 minutes.
  5. Place skillet into oven on bottom rack. Once eggs are completely set, transfer to top rack and cook until browned on top.
  6. Cut into wedges and serve.
Serves 4

Dinner Tonight: Southwest Tofu Scramble

I’m officially back from my hiatus! I’ll be honest, I have no good reason for not posting lately other than I’ve been extremely lazy. Also, keeping up a food blog can sometimes be exhausting since you have to constantly be finding and subsequently cooking new recipes. But enough complaining from me!

So we usually eat out on Fridays. But since I was a bad girl yesterday (eating pizza and such) I decided to cook tonight rather than spend more money that I don’t have and eat more calories than I need. Since I’m pretty good about planning my meals in advance, I had all the ingredients necessary to make a wicked tofu scramble!

Now, I know what you’re thinking: tofu scramble, sounds … delicious?? Well, it actually was. Holy cow, it was actually freaking amazing. In fact, it’s been officially added to my unofficial top 10 recipes ever. I’ll admit it, even I am sometimes hesitant about tofu, but this recipe was off-the-hook-incredible!

Am I rambling? Perhaps. Anyway, the recipe I made was adapted from a recipe I found on Little House of Veggies (my new favourite vegan blog, by the way). I made a few alterations based on my own tastes and what I had in the fridge. The recipe is below.

Southwest Tofu Scramble
adapted from Little House of Veggies 

For the tofu scramble:
1 Tbsp olive oil
1 Tbsp Earth Balance butter
1 garlic clove, minced
1/4 cup diced onion
1 carrot, diced
1 celery stalk, diced
1/3 frozen corn
1/3 cup diced zucchini
4 mushrooms, diced
1 package extra-firm pressed tofu, crumbled
1/2 tsp each cumin, paprika, cayenne pepper
cracked black pepper
1 tsp sea salt
5 Tbsp nutritional yeast
1/3 cup canned black beans
Handful spinach
1 tomato, chopped
Cilantro for garnish

  1. Heat oil and Earth Balance butter in a wok over medium-high heat. Add garlic, onion, carrot, celery, zucchini, and corn; saute for 5 minutes until veggies are soft.
  2. Add mushrooms; saute for another 3 minutes.
  3. Add tofu, spices, nutritional yeast, and black beans; stir until all ingredients are heated through.
  4. Remove wok from heat; stir in spinach and tomato.

For the potatoes:
1 Tbsp olive oil
1 Tbsp Earth Balance butter
5 baby potatoes, thinly sliced
1 Tbsp sea salt
cracked black pepper

  1. Heat oil and butter in fry pan over medium-high heat.
  2. Add sliced potatoes; season with salt and pepper.
  3. Cook for approximately 15 minutes or until potatoes are cooked through and surfaces are browned.
  4. Plate 1/4 of the cooked potatoes. Top with tofu scramble and garnish with cilantro.

I hope you like the recipe. I cut my finger chopping the cilantro, but it was still worth it!

Eat flexy, feel sexy!

Dinner Tonight: Sweet Potato Tempeh Hash

I’ve been trying to find more recipes that use tempeh, another form of soy (like tofu only the soybeans are still whole). I saw this recipe a while ago, but before I had used tempeh at all, so I was afraid of it. Since then, however, I cooked a lovely dinner of curried mango tempeh pitas and thought I should try using it again.

Something you should all know, is that I used yams and not sweet potatoes in this recipe. I know what you’re thinking, you’re thinking “but yams are orange and sweet potatoes are yellow.” And you’d be wrong. Well according to alive magazine you’d be wrong. Apparently we’ve all got it wrong. It’s those damn “yam” fries being all orange and wrong that are persisting this erroneous belief. If you don’t believe me, check this out.

Anyway, the recipe called for sweet potatoes (orange) and I used yams (yellow). Though it’s possible that the cookbook is wrong, too. So basically just use whichever one you prefer. Oh, and by the way you can find the recipe here.

Back to the dinner though. It was good. Not great, but I could see why people would love it. I added more BBQ sauce than the recipe called for, which I thought was necessary, but maybe if you use real sweet potatoes (orange), the ones that are especially sweet, then you wouldn’t need that extra sweetness from the BBQ sauce.

I like the idea of using sweet potatoes rather than your regular white potato for hash browns. And they were good. But I would have liked to add a bit more garlic salt and herbs to spice it up a bit. Oh damn! I just forgot that I forgot to put Franks on them–that sure would have added some pep.

And I have to say, I love fried eggs. Actually, I love eggs in general. I try not to eat them often (maybe two per week) so when I do eat an egg, I’m in heaven.

Have any of you cooked tempeh before? Have any good recipes you’d like to share?

Eat flexy, feel sexy!

Dinner Tonight: Eggs Florentine with Sun-Dried Tomato Pesto & Turkey Breakfast Sausage

Breakfast for dinner is always a good idea–especially when you’re lazy or just don’t have the time to prepare a gourmet dinner (or even just a complete dinner for that matter).

Fortunately I had time to prep for dinner, so I made a variation of the typical breakfast dinner with a little added gourmet flair.

I borrowed the flat belly diet from my boyfriend’s mom quite a few months ago and cooked nearly all the vegetarian dishes in it. But now that I’ve ventured into occasionally cooking meat and eggs I decided to give it another look to see if there were any delicious looking and sounding flexitarian recipes–and there were!

Both recipes were super easy to make and tasted delicious. This is a definite repeater meal.

For the eggs Florentine recipe, click here. You might notice that mine looks a bit different that the picture on the official site. This is because I’ve never actually poached an egg, and I really didn’t feel like giving it a shot. So instead I just boiled the eggs for 6 1/2 minutes until they were slightly hard/runny.

I don’t usually get really excited about meat, but the sausages were so good. The recipe (click here) called for dried sage, which I didn’t have. But, thanks to my boyfriend’s lovely sister, I have fresh sage in my herb garden. So instead of the 1 1/2 tsp of dried sage the recipe called for, I used about 8 sage leaves chopped finely.

The second best part about the sausages (the fresh sage was the first, of course) was the hint of maple syrup taste in each bite. Yummy.

Eat flexy, feel sexy!

Dinner Tonight: Ranch House Omelette

Tonight I cooked another recipe from Quinoa 365 and it was yum-yum-yummy! I cooked it mostly because I know how much my boyfriend loves eggs–and I love quinoa and pesto so it was a great compromise.

I love the idea of adding cooked quinoa and pesto to the egg mixture, and though I thought doing so would add bulk to the omelette, it really didn’t.

The filling was especially yummy: grape tomatoes, asparagus, button mushrooms, and, my favourite, cottage cheese! (My boyfriend hates cottage cheese, but he said it was “not bad” in the omelette.)

Basically, this was a super-easy, super-quick meal–perfect for breakfast, lunch, or dinner (or a midnight snack–just sayin!).

Eat flexy, feel sexy!

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