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!
- 10 Organic Pasture raised eggs, cracked and whisked in a bowl
- ½ cups chopped soft herbs such as parsley, basil or dill (optional)
- ½ teaspoon sea salt
- fresh black pepper
- 1 zucchini, thinly sliced into rounds
- 1 small tomato thinly sliced or a few cherry tomatoes halved
- ½ a red or yellow capsicum diced
- ⅓ C Almond milk or coconut milk
- Preheat oven to 180
- Line a pie dish with baking paper generously overlapping. (use coconut oil to help the paper stick)
- Mix all ingredients together and pour into pie dish making sure baking paper is in place. Top with sliced tomatoes.
- 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)
- Enjoy a slice any time of day. Store any uneaten frittata in the fridge.
- You could half this recipe and make in a smaller dish
Eggplant Torta
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.
- 3 medium eggplants
- 3 large organic eggs
- 1 Jar Spiral Foods Organic Pizza/Pasta tomato sauce (commonsense, Moore Wilson)
- coarse sea salt, to taste
- ground black pepper, to taste
- 3 Tablespoons extra virgin olive oil
- Few sprigs of chopped parsley or basil
- Preheat oven to 180C. Peel and slice the eggplants into discs. Beat the eggs in a small bowl separately.
- 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.
- 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.
- Bake uncovered at 180C for 25-30 minutes. Allow to cool for 15-20 minutes before serving. Garnish with fresh parsley or basil.
Roasted Sausage, Potato and Capsicum
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.
- 400g new potatoes cut into quarters
- ½ yellow onion cut into 6 wedges
- 1 red capsicum sliced into 2 cm strips
- 1 280g package of L’Authentique Roast Chicken Chipolata (Moore Wilson and NW) sliced into 2-3cm chunks
- 2-3 TBL Olive oil or Avocado Oil
- Fresh or Dried Thyme and Rosemary to season
- coarse sea salt, to taste
- ground black pepper, to taste
- 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.
- I double this recipe for the family or if I want leftovers for lunches
- Please share your meal with instagram and tag @the_remedy_project I would love to see your food 🙂
Winter Celeriac, Leek and Potato Soup
Adapted from a family favorite recipe for potato and leek soup, the subtle addition of celeriac and the aromatic bouquet garni create a velvety and fragrant soup that is wonderfully comforting on a cold drizzly day. Most of these ingredients usually come in my weekly CSA box during the winter and early spring and the herbs are picked fresh from my garden.
- 2 T Organic Ghee, butter or olive oil
- 2-3 leeks (white part only) cleaned and chopped
- 2 shallots diced
- 1 large onion chopped
- 2 organic celery stalks chopped
- 2 small or 1 large celeriac peeled and chopped
- 4 med size potatoes peeled and chopped (I use whatever is in my CSA)
- 1.5 litres homemade bone broth (chicken) or vegetable broth
- 2-3 T chopped soft garden herbs such as chives, fennel fronds or parsley for garnish
- Olive oil to drizzle
- Bouquet Garni: wrap these herbs in cheesecloth, large tea strainer or bouquet garni bag and tie with string. Alternatively, chop thyme, parsley and rosemary and add bay, herbs and fresh ground black pepper to pot.
- 2-3 stems of thyme or lemon thyme
- 2 sprigs fresh rosemary
- 2-3 sprigs fresh parsley
- 2 bay leaves
- 10 black peppercorns
- In a medium sized stock pot melt ghee over low to med heat.
- Add onion, leek, shallots, onion, celery and gently “sweat” for 30 minutes on low to medium heat until the veg are very soft and fragrant. Give the veggies a quick stir every so often to prevent browning.
- While vegetables are cooking, prepare bouquet garni
- Once the vegetables are soft add celeriac, potato and bouquet garni and pour in the bone broth. Add water if needed to just barely cover veg.
- Bring to a gentle simmer and continue to cook, lid on for 30 - 40 min until potato and celeriac are perfectly soft. Remove bouquet garni and purée soup with hand blender or method of choice until rich and creamy. Add salt and pepper to taste.
- Serve in bowls garnished with fresh chopped parsley parsley, chives, fennel fronds, black pepper and a drizzle of olive oil.
- Store soup in freezer in individual containers for quick reheating during the week.
Hadley Fierlinger
Health and Nutrition Coach and creator of The Remedy Project - personalised wellness programmes and workshops
