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
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 🙂
Cheesy Chipotle Kale Chips
I should just call these “kale crack” because they are amazingly addictive. My teen begs, yes, begs me to make these and I can not make enough to keep up with demand! What I love about these chips is that they are a healthy, nutrition packed power snack full of phytonutrients and antioxidants that tastes better than any store bought nonsense. Making these seems quite labour intensive at first, however there is really not that much more to it than making a salad and dressing. A very long drawn out salad that takes several hours before you can eat it. Cleaning the dehydrator on the other hand, is a job I try to contract out.
- 1 large bunch of curly kale
- 1 cup cashews (soaked in water for 2 hours)
- 1 red bell pepper, seeded and chopped
- 3-4 tablespoons fresh squeezed lemon juice
- 2 Tablespoons rice syrup
- 1 tsp chipotle in adobo
- 2 Tablespoons nutritional yeast flakes
- 1/4 teaspoon onion powder
- ¼ teaspoon black pepper
- 1/2 tsp turmeric powder
- 1/2 teaspoon Himalayan sea salt
- Soak cashews in water for 2 hours
- Meanwhile, clean kale and strip off tough stalks. Dry kale in a salad spinner to get rid of excess moisture. (If the kale is wet, the chipotle sauce will not coat the leaves.) Keep kale in a large mixing bowl.
- When cashews are ready, strain, rinse and place in the blender along with the remaining ingredients. Blend at high speed until really creamy (about 2 minutes).
- Prepare dehydrator trays for easy access.
- Pour chipotle sauce over kale and “massage” to coat in all the little kale nooks and crannies. Lay each piece of kale on dehydrator trays with plenty of space around each piece to properly dry out. Do not overlap kale. Stack trays and turn dehydrator on to “medium” or “setting 2” or 55 C. Kale is ready when fully crisp which takes around 3-4 hours.
Hadley Fierlinger
Health and Nutrition Coach and creator of The Remedy Project - personalised wellness programmes and workshops
