“People who love to eat are always the best people”
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!
- 4 eggs
- 2 green onions
- 1/2 cup of grated fresh cheese- I love Parmesan, but any kind will do.
- 1 red pepper
- 1 zucchini
- 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!
- 3 sweet potatoes; peeled and chopped
- 2 chopped apples (I used gala apples)
- 3 tablespoons of olive oil
- 2 cloves of chopped garlic
- 2 cups of organic, low sodium vegetable stock (or substitute with water)
- 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
What are some of YOUR 5 ingredient meals?!
Brit & Connie