Spinach, Tomato and Feta Frittata

Lizzie Homemaker Spinach Tomato Feta Breakfast Frittata
I often make this frittata on the weekend. It’s so healthy and easy to put together.

This is my go-to frittata.  It’s easy, packed with healthy veg and protein, and I love that I can clean up my prep mess and set the table in the time in takes for the frittata to bake.

Spinach, Tomato and Feta Frittata

  • Servings: 4
  • Difficulty: easy
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This frittata can also be enjoyed as a light lunch or dinner when paired with a salad.

Ingredients

  • 2-3 tbsps of olive oil or a generous spoonful of garlic confit
  • 142g/5oz baby spinach (or go spinach heavy like I usually do and use 312g/11oz)
  • a handful of chopped fresh herbs such as parsley, basil or dill and/or a couple sliced green onions
  • 1 cup cherry/grape tomatoes, halved
  • 1/2 cup feta cheese, cubed
  • 8 eggs, whisked
  • fresh cracked pepper to taste
  • pinch of chili flakes (optional)

Directions

  1. Preheat oven to 350F.
  2. Heat olive oil or garlic confit over medium heat in cast iron or non-stick pan.
  3. Add handfuls of spinach and toss as it wilts.  Continue adding and tossing spinach until the entire package has been added.
  4. Add herbs and/or green onions and toss.
  5. Pour eggs over spinach then top with the tomatoes, feta, fresh cracked pepper and chili flakes (if using), making sure to distribute evenly.
  6. Transfer frittata to oven and bake for 20 minutes.

 

To release the frittata run a spatula or knife around the edge of the pan.  You can cut it into wedges in the pan and serve it family style (with one less dish to clean).  Or transfer the frittata to a plate or cutting board and cut it into wedges for a nicer presentation.

I love eating this frittata with chipotle hot sauce or a hot pepper relish.

Chia Pudding

Lizzie Homemaker healthy breakfast chia pudding with cherry chia jam
Chia pudding topped with cherry chia jam, buckwheat groats, cacao nibs and coconut flakes.

Chia pudding has to be the easiest make-ahead breakfast and it’s incredibly versatile.

It’s also very healthy as chia seeds pack a big punch.  These little gems are full of essential fatty-acids, fibre, omegas, anti-oxidants, protein, and vitamins and minerals which support good heart, brain and bone health.  They also stabilize blood sugar and fight belly fat and inflammation.  It’s no wonder this superfood is becoming so popular.

If you find it hard to manage breakfast before work, chia pudding is a great option to have ready to simply grab and go.  My husband often rushes off to work in the morning and loves to bring this to eat at his desk.

At home I take the time to turn my chia pudding into a pretty breakfast bowl with an assortment of fresh fruits or chia jam and sprinklings.  It’s a lovely way to start my day.

The most basic version is simply 1 cup of milk to 1/4 cup chia seeds.  For vegan options you can use nut milks such as almond or cashew, or soy milk if you wish to go nut-free.

Give the mixture a stir after 15 minutes or so, otherwise the chia can clump together which yields an undesirable texture.

Chia Pudding

  • Servings: 1 - 2
  • Difficulty: easy
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This recipe can easily be doubled or tripled and can be made advance and eaten over a couple of days.

Ingredients

  • 1 cup of your choice milk (almond, cashew, soy and cow’s milk all work well)
  • 1/4 cup chia seeds
  • 1/2 tsp vanilla

optional:

  • 1-2 tbsp of sweetener such as maple syrup, agave, or honey
  • toppings of your choice such as chia jam, fresh fruit, dried fruit, granola, nuts, seeds, cacao nibs, coconut flakes

Directions

  1. Whisk together your choice of milk with vanilla and chia seeds.
  2. Allow to stand for 15 minutes then whisk again.
  3. Refrigerate for several hours or overnight while the chia seeds plump up.
  4. Add sweetener, if desired, and any toppings of your choice.

 

The pudding can end up a little too thick or thin if you don’t measure correctly.  To correct this simply add a little more milk to thin it out or a scant amount of chia seeds to thicken.

Cherry Chia Jam

Cherry Chia Jam
This cherry chia jam recipe is healthy and delicious. It contains no added sweetener of any kind so feel free to eat it by the spoonful.

This cherry chia jam was a huge hit with the littles.  They ate the entire jar so next time I will definitely have to make a double batch.

Chia jam is so easy to make and it’s incredibly healthy.  I make some every week with whatever fruit happens to be in season.  And when nothing local is in season I often use frozen fruit instead.  Dark cherry is my absolute favourite in the winter.  It’s perfect with warm oatmeal on a cold winter’s day.

Cherry Chia Jam

This fresh jam can be put together in less than 10 minutes. Then you simply pop it in the fridge and wait for it to thicken.

Ingredients

  • 1 cup frozen dark sweet cherries
  • 1 tbsp chia seeds
  • squeeze of lemon

Directions

  1. Add cherries and 1 tbsp of water to a small saucepan and cook over moderate heat, stirring occasionally, for 3-5 minutes until the fruit starts to break down.
  2. Remove from heat and mash.
  3. Add a squeeze of lemon and chia seeds.
  4. Refrigerate for several hours while the chia seeds plump up and thicken the jam.

This recipe can easily be doubled. Store in fridge for 4 or 5 days or freeze. Canning is not recommended.

Chocolate Chip Granola Bars

lizzie homemaker chocolate chip granola bars
These chocolate chip granola bars are easily one of my family’s all-time favourite recipes.

When I started making these chocolate chip granola bars in the fall they quickly became a family favourite that was put into heavy rotation.  I whip up a batch every week.  They are easy to make, tasty, and infinitely cheaper and healthier than store bought.  They are nut-free and sesame-free, making them safe to bring to school and community spaces with allergy-friendly food policies.  They also keep well.  I pop them into the daughter’s lunch box, and pack them for snacks at the park and for after-school activities throughout the week. My husband also takes them to work to munch on when that afternoon slump hits.  The ingredients are all from the pantry.

Chocolate Chip Granola Bars

  • Servings: 24 bars
  • Difficulty: Easy
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Ingredients

DRY

  • 4 cups large rolled oats
  • 1/4 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup chocolate chips
  • 1/4 cup raw cacao nibs (optional)
  •  generous pinch of salt

WET

  • 1/2 cup avocado oil (or another neutral flavoured oil)
  • 1/2 cup honey
  • 1 tbsp vanilla extract

Directions

  1. Preheat oven to 300F and line a sheet pan with parchment paper.
  2.  In a large bowl combine dry ingredients.
  3.  In a medium bowl or large measuring cup combine wet ingredients.
  4. Drizzle wet ingredients over dry ingredients and THROUGHLY combine.
  5. Spread the mixture on the prepared baking sheet and PRESS DOWN FIRMLY to shape it into a rectangle (about 11×12 inches). If you don’t press it together well and it’s loose then you’ll end up with granola instead of granola bars.
  6. Bake for 25-35 minutes, or until the top starts to turn golden.
  7. Allow to cool for about 15 minutes, then cut into bars (thirds lengthwise, then eight across).

 

These granola bars can be stored in a container for a couple weeks (if they last that long).

Pear Chia Jam

Lizzie Homemaker breakfast of overnight chia oats topped with a homemade pear chia jam blackberries dried blueberries Newfound Pure wild blueberry powder hemp hearts cacao nibs bee pollen
Overnight chia oats with a hodgepodge of delicious toppings: pear chia jam, blackberries, dried blueberries, wild blueberry powder, hemp hearts, cacao nibs, and bee pollen.

I make a batch of fresh chia jam every week with seasonal fruit. It’s great for topping oatmeal, pancakes, or toast. This week I was able to get my hands on some lovely local pears.  Chia jams are insanely easy to make and so healthy.  Give it a try.

Lizzie Homemaker child fresh local Ontario pears fruit
Local Ontario pears in November! We had to scoop them up when we saw them.

Easy Pear Chia Jam

This fresh jam can be put together in less than 10 minutes. Then you simply pop it in the fridge and wait for it to thicken.

Ingredients

  • 1 cup chopped pears (peeled, if you prefer a smoother texture)
  • 1 tbsp chia seeds
  • 1/2 tsp vanilla
  • 1 tbsp maple syrup (optional)

Directions

Cook pears over medium heat for about 5 minutes until the fruit breaks down, mash, then add chia seeds, vanilla, and maple syrup (if using).  Refrigerate for several hours while the chia seeds plump up and thicken the jam.

This recipe can easily be doubled.  Store in fridge for 4 or 5 days or freeze.  Canning is not recommended.