“People who love to eat are always the best people”

Julia Child

With back to work & school, September can be an insanely busy time of the year! So Holistic Nutritionist Connie Linton & I each came up with a simple, five ingredient meal to help ease your stress in the kitchen! You’re welcome 😉

Five Ingredient Frittata – By Connie 

Although this weather may feel like the middle of July, itʼs true that summer is coming to an end. The traffic is more congested & people are a just a tad “shorter” if you know what I mean… hello, road rage. So after weeks of summer entertaining, itʼs this time of year that I tend to take it easier in the kitchen by adopting “5 Ingredient recipes”. Seeing as I’m a less is more kinda gal, using fewer ingredients makes meal preparation faster, easier AND saves shopping time & money!

Frittata Day or Night

When I was little, my mom worked full time & had so few hours in the day to prep for meals so a staple in our kitchen was Frittata. A full pan omelet made with whatever was leftover… usually vegetables! By adding freshly grated cheese & herbs it made the flavor stand out, transforming boring eggs into an oh so exciting meal!

Ingredients

1. 4 eggs
2. 2 green onions
3. 1/2 cup of grated fresh cheese- I love Parmesan, but any kind will do.
4. 1 red pepper
5. 1 zucchini

Directions

• Heat oven to 350F degrees
• In a separate bowl beat the eggs & then add the cheese until well combined. Meanwhile in a pan, heat a little olive oil & add chopped green onion.
• Let the onion sweat a bit & then add the chopped zucchini; I cut mine in 1/2 & then again in quarters. I then chop them so I have little quarters & they cook faster.
• Once the zucchini has softened add the red pepper sliced thinly.
• Sauté for a few minutes; if it gets dry add a little more olive oil.
• Once the veggies look soft pour the eggs over the pan & let settle. If the side of the frittata starts to brown or looks cooked, its time to go in the oven pan & all (oh yes please make sure you are using a stainless steel pan or a pan that has a stainless steel handle! Do NOT use plastic)
• Place the whole pan in the oven & bake for about 10 minutes.
• Let cool another 10min.
• Cut like a pie and serve with a salad or piece of toast Sooooo good.

Five Ingredient Sweet Potato & Apple Soup – By Brit

I went apple picking with my cousin yesterday & immediately knew that I wanted to create a fabulous, fall inspired soup! Soups are my absolute favourite meal to eat during this time of year! So cozy, warm, & flavourful… love! Anyways, I had a few leftover sweet potatoes from the weekend & decided to try out a sweet potato & apple soup! Hope you enjoy!

Ingredients

1. 3 sweet potatoes; peeled and chopped
2. 2 chopped apples (I used gala apples)
3. 3 tablespoons of olive oil
4. 2 cloves of chopped garlic
5. 2 cups of organic, low sodium vegetable stock (or substitute with water)

Directions

• Preheat the oven to 375F
• Place chopped sweet potatoes onto a baking pan with the chopped garlic & drizzle with the olive oil
• Bake for 45 minutes or until sweet potatoes are tender
• Take sweet potatoes out of the oven & set aside
• In a large saucepan or soup pot, add in 3 cups of vegetable stock, chopped apples & the baked sweet potatoes
• Let sit on low-medium heat for 15-20 minutes
• In batches of two or three, transfer contents from sauce pan into a blender & blend
• Serve!

What are some of YOUR 5 ingredient meals?!

Brit & Connie