Simple Summer Frittata

This is my go-to “bring a plate” dish for the last couple of years because it is dead easy to make with a few ingredients. I have brought this along to new mum’s who have food intolerance, meditation retreats with vegetarians, baby showers with breastfeeding mamas, school events, shared lunches and picnics. Its a crowd pleaser. Did I mention it is super delish? Serve it with a bit of green salad or a few crispy flax crackers. Also a staple in my house during any Whole30!

Simple Summer Frittata
Serves 4
My go to bring a plate dish. Super easy frittata with summer vegetables. Delicious for lunch. Clean healthy protein.
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Ingredients
  1. 10 Organic Pasture raised eggs, cracked and whisked in a bowl
  2. ½ cups chopped soft herbs such as parsley, basil or dill (optional)
  3. ½ teaspoon sea salt
  4. fresh black pepper
  5. 1 zucchini, thinly sliced into rounds
  6. 1 small tomato thinly sliced or a few cherry tomatoes halved
  7. ½ a red or yellow capsicum diced
  8. ⅓ C Almond milk or coconut milk
Instructions
  1. Preheat oven to 180
  2. Line a pie dish with baking paper generously overlapping. (use coconut oil to help the paper stick)
  3. Mix all ingredients together and pour into pie dish making sure baking paper is in place. Top with sliced tomatoes.
  4. Bake in oven for 25-40 minutes or until center is set. Check after 20 minutes. (I check by pressing on the center to see if it is set)
  5. Enjoy a slice any time of day. Store any uneaten frittata in the fridge.
Notes
  1. You could half this recipe and make in a smaller dish
The Remedy Project http://theremedyproject.co.nz/

Summer Mexican Soup

Eggplant Torta

Main Meals, Recipes, Whole30 | January 16, 2018 | By

This recipe was served up to me in my Realplans meal plan and to be honest I really was skeptical. I think it was the eggs? Thank goodness that I made this because it is now hands down one of my favorite meals. I used my favorite organic tomato sauce from Spiral Foods because they make a fantastic sauce and it makes my life easier. You could use another sauce or make your own but make sure it is Whole30 compliant (no sugar or additives). This makes a great lunch if you whip it up the night before. Serve along with a handful of rocket with vinaigrette.

Eggplant Torta
Serves 2
This makes a great lunch if you whip it up the night before. Serve along with a handful of rocket with vinaigrette.
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Prep Time
15 min
Cook Time
40 hr
Total Time
1 hr 20 min
Prep Time
15 min
Cook Time
40 hr
Total Time
1 hr 20 min
Ingredients
  1. 3 medium eggplants
  2. 3 large organic eggs
  3. 1 Jar Spiral Foods Organic Pizza/Pasta tomato sauce (commonsense, Moore Wilson)
  4. coarse sea salt, to taste
  5. ground black pepper, to taste
  6. 3 Tablespoons extra virgin olive oil
  7. Few sprigs of chopped parsley or basil
Instructions
  1. Preheat oven to 180C. Peel and slice the eggplants into discs. Beat the eggs in a small bowl separately.
  2. Place eggplant on a baking sheet and douse both sides of the eggplant with olive oil. Bake for about 15 -20 minutes, or until eggplant is lightly golden and soft. Remove from oven leaving oven on.
  3. Grease a medium size baking dish lightly with olive oil. Layer 1/3 of eggplant, top with 1/3 of sauce and repeat twice more.Pour eggs evenly over dish.
  4. Bake uncovered at 180C for 25-30 minutes. Allow to cool for 15-20 minutes before serving. Garnish with fresh parsley or basil.
Adapted from Realplans recipe
Adapted from Realplans recipe
The Remedy Project http://theremedyproject.co.nz/

Roasted Sausage, Potato and Capsicum

Family Meals, Recipes, Whole30 | January 12, 2018 | By

This dish is a family winner! I have always loved the combination of sausage, peppers and onions, something anyone from Philadelphia has eaten most of their lives! But the addition of the tiny new potatoes gives this dish completeness thanks to the healthy carbs. It is a easy sheet pan meal which I love because it’s all made in one pan. EASY. I saw a version of this on my Realplans mealplan by @bitsofbbskitchen and decided to simplify the recipe to make it with local NZ ingredients.

Roasted Sausage, Potato and Capsicim
Serves 2
I love this dish it is so easy and gives me that carb boost that I need to get thru the first couple of weeks of Whole30. Prepare this and while it cooks in the oven you can do other things. Like relax. Serve this along with a nice green salad or green beans and you will be winning dinner.
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 400g new potatoes cut into quarters
  2. ½ yellow onion cut into 6 wedges
  3. 1 red capsicum sliced into 2 cm strips
  4. 1 280g package of L’Authentique Roast Chicken Chipolata (Moore Wilson and NW) sliced into 2-3cm chunks
  5. 2-3 TBL Olive oil or Avocado Oil
  6. Fresh or Dried Thyme and Rosemary to season
  7. coarse sea salt, to taste
  8. ground black pepper, to taste
Instructions
  1. Heat oven to 180. Grease a large roasting dish or sheet pan with oil. In a large bowl, combine all ingredients and toss to combine. Spread on baking dish in a single layer. Place in the oven for 35-45 minutes until potatoes are fork tender and browning.
Notes
  1. I double this recipe for the family or if I want leftovers for lunches
  2. Please share your meal with instagram and tag @the_remedy_project I would love to see your food 🙂
Adapted from @bitsofbbskitchen
Adapted from @bitsofbbskitchen
The Remedy Project http://theremedyproject.co.nz/