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
  • Print

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
  • Print

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.

Garlic Confit

lizzie homemaker garlic confit baked in the oven
Garlic confit is an indispensable condiment in our kitchen.  The secret to making it is low and slow.

Garlic confit is incredibly easy to make and it’s a staple that we always have in our fridge.  Compared to raw garlic it is rich, sweet and creamy.  It’s great in marinades, mashed potatoes, sauces, soups and stews.  I love using it as a base when I cook up greens.  You can even spread it on bread.  The garlic infused oil is perfect for roasting vegetables, in dressings and dips and adding to tossed pasta.  Really, it can be drizzled on anything you fancy.  It is so versatile.

There are two ways to make it – on the stovetop or in the oven.

Garlic Confit

Ingredients

  • 2 or 3 heads of garlic, peeled (you can easily double or triple the recipe – use as much as you want)
  • enough olive oil to completely cover the garlic

Directions

STOVETOP METHOD

Place peeled garlic cloves in a small saucepan, completely cover with olive oil, and slowly poach at a very low temperature for about 45 minutes until golden brown.  Allow to cool and refrigerate immediately.

OVEN METHOD

Preheat oven to 275F.  Place peeled garlic cloves in an oven proof dish, completely cover with olive oil, and bake for about an hour and a half until golden brown.  Allow to cool and refrigerate immediately.

The garlic confit can be stored in an airtight container in the fridge for several weeks.  The cloves should be completely covered with the oil.

Salt Dough Ornaments

salt dough ornaments lizzie homemaker
The salt dough ornaments are left to dry after acrylic paint and glitter glue are applied.

We make homemade salt dough ornaments every Christmas.  It’s a lovely tradition that we look forward to every year.

If you have never made them and want to, it is incredibly easy.  Simply mix 2 cups of flour with 1 cup of salt, then mix in 1 cup of warm water. Roll out dough, cut out shapes, poke a hole in the top with a straw, then bake at the lowest temperature that your oven allows until the dough is completely dry. This can take several hours depending on the temperature and the thickness of the dough. Allow the ornaments to completely cool, paint, and add glitter glue if inclined. Lastly, thread a ribbon or string through the hole and tie for hanging.  Done!

ballerina salt dough ornament lizzie homemaker
Lizzie Homemaker’s five-year-old daughter making a ballerina salt dough ornament.

Ingredients

  • 2 cups flour
  • 1 cup salt
  • 1 cup warm water

Directions

  1. In a mixing bowl combine flour and salt.
  2. Add water and mix together.
  3. Remove dough from bowl and place on counter, shape into ball, and knead with your hands until it’s thoroughly combined.
  4. With rolling pin, roll out dough.
  5. Using cookie cutters, cut out desired shapes.  Using a straw, poke a hole in the top of the cut out.  Continue to combine dough scraps into a ball and re-roll out until dough until dough is used up.
  6. Bake ornaments at the lowest oven temperature that your oven allows until the ornaments are completely dry.  This usually takes about 2-3 hours depending on the temperature of your oven and the thickness of the dough.  Allow to cool completely.
  7. Paint – we use acrylic paints.  Add glitter glue (if desired).  Allow to dry.
  8. Thread a ribbon or string through hole and tie for hanging.

The ornaments puff up at higher temperatures which is why I recommend the lowest temperature possible.  My old oven could be set to 200 F but my new one only goes as low as 250 F.  A dehydrator can also be used and gives very consistent results.

Vegan Collard Greens

healthy vegan collard greens
Lizzie Homemaker’s healthier take on collards keeps the classic smokey flavour intact.

We love collard greens.  We adore them.  We can’t get enough of them.  BUT we’re trying to eat healthier and we also have friends and family that are vegan.  I switched up my traditional collards recipe with pleasing results.  The key was keeping that lovely smokey flavour in the recipe that a ham hock or bacon can provide.  Adding a little liquid hickory smoke did the trick.

Vegan Collard Greens

Ingredients

  • 1 tbsp olive oil
  • 1 large red onion, chopped
  • 1/4 cup cider vinegar
  • 1 cup veggie stock
  • 2 tbsp brown sugar
  • 1 tsp liquid hickory smoke
  • pinch of red chili flakes (optional)
  • 1 large bunch of collard greens, remove coarse stems and slice

Directions

  1. Add oil to a dutch oven or heavy bottomed pot.  Add onions and cook over medium heat for 5 minutes or so until browned and softened.
  2. Add vinegar, stock, sugar, liquid smoke, and chili flakes (if using), bring to a simmer.
  3. Add collard greens, tossing until wilted (I use tongs to toss)
  4.  Cover and simmer, stirring occasionally, for 30 minutes.

This recipe can easily be doubled or tripled.

If you have never bought liquid smoke – it’s near the barbecue sauces at the grocery store.  Be warned if you start experimenting with it – a little goes a long way.

Shrimp and Soba Noodle Soup

I love soup.  It is probably the ultimate comfort food.  And often when I am sick or fatigued it is exactly what I want to eat.  On those days I also don’t want to put much effort into cooking.

For this soup you simply toss aromatics into a pot of broth, simmer, cook the add-ins in the broth, garnish, and dig in.

easy faux pho soup by lizziehomemaker asian inspired soba noodles shrimp
This soup is pure comfort food and requires little effort.

Shrimp and Soba Noodle Soup

  • Servings: 2 - 4
  • Difficulty: easy
  • Print

Ingredients

For the broth base

  • 2 quarts (8 cups) stock (vegetable, fish, or chicken)
  • 1 inch piece of ginger, minced or finely diced
  • 2-3 cloves garlic, minced or finely diced
  • 2 star anise
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce (optional)

Add-ins

  • 160 grams soba noodles (2/3 of a pack)
  • 16 raw shrimp, peeled, tail-on
  • 1/2 cup peas (frozen work fine here)
  • 2 large handfuls of baby spinach

Garnish

  • green onion
  • fresh chives
  • sesame oil
  • black pepper
  • chili peppers (optional)

Directions

  1. Add all the ingredients for the broth base to a stock pot, bring to a boil, then lower heat and gently simmer for 10 minutes or so.  The longer you simmer, the stronger the flavour.
  2. Add soba noodles and bring back to a boil, simmer for 2 minutes.
  3. Add shrimp and peas, simmer for 3 minutes.
  4. Add baby spinach, cook until wilted and noodles and shrimp are cooked through, approx a minute more.
  5. Add garnishes.

This recipe can easily be made vegetarian by using vegetable stock, omitting the oyster sauce, and omitting the shrimp or replacing it with tofu.

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.

 

Vegan Cream of Carrot and White Bean Soup

A bowl of vegan carrot soup and white bean soup garnished with chopped cashews and carrot tops by Lizzie Homemaker
A hearty vegan cream of carrot and white bean soup.

We picked up some lovely fresh carrots from our local farmers’ market.  It is amazing how much sweeter they are.  Using good carrots and garnishing this soup with some chopped cashews for crunch and fresh herbs really elevates this dish.

Cream of Carrot and White Bean Soup

  • Difficulty: easy
  • Print

Pair this hearty vegan soup with a green salad and some fresh bread for a lovely light dinner.

Ingredients

  • 1 lb of carrots, diced
  • 1 large onion, diced
  • 2 inch piece of ginger, finely chopped
  • 3-4 cloves of garlic, finely chopped
  • 3 cups cooked navy beans (or 2 cans of white beans)
  • 1/2 cup cashews
  • 1 quart (4 cups) veggie stock
  • 2 bay leaves

Directions

  1. Add olive oil to a dutch oven, add carrots and onion, cook for 5-10 minutes over medium-low heat until lightly browned.
  2. Add garlic and ginger cook for 2 minutes.
  3. Add remaining ingredients, bring to a boil then lower heat, cover and simmer for 20 minutes.
  4. Remove bay leaves and puree in blender.  Garnish with fresh herbs such as chives, parsley, or carrot tops and chopped cashews.

This soup can be made in advance and freezes well.

Easy Plum Crisp

This fuss-free recipe has simple measurements, basic techniques and is extremely forgiving.

A quick and easy homemade plant-based plum crisp on antique plate with crossed stiched cloth napkin. Recipe by Lizzie Homemaker.
An easy and delicious plant-based plum crisp.

I love to bake with my kids and we do it often.  We picked up some lovely blue plums from a local fruit and veg stand and put together an easy plum oatmeal crisp.  I like to keep my recipes really simple when I can.  In this instance it couldn’t be any easier – it’s a great one to make with kids.

I set up shop on my kids’ little table to create a kid-friendly work space.  I sliced the plums down the center while my 3-year-old twins removed the pits.  Then they did a mix of eating the fresh plums and putting them in an oven proof vessel.  With this recipe the quantity of plums can be casual – whatever makes it in.  Then we made the topping.  We used one measuring cup, taking turns to scoop this and that into a mixing bowl, added a spoonful of cinnamon and a generous pinch salt, mixed and then mashed in some coconut oil.  You can use forks, a pastry blender, or your hands to do the mashing.  We placed the crumple mixture on top, popped it into the oven and celebrated 45 minutes later.  They loved this dessert.  It was an easy and relaxed one to make with them and they were so very proud of their accomplishment.

A toddler's hand patting down pitted blue plums in a white baking dish. Background is a floral tablecloth. Recipe from lizziehomemaker.com.
Making a plum crisp with my 3-year-old daughters was so easy and they absolutely loved it.

I am always trying to make my recipes healthier than the classics I grew up on.  This dessert is whole grain and coconut oil has replaced the butter.

RECIPE

Easy Plum Crisp

Ingredients

  • 2 lbs of plums (more or less will work fine)
  • 1/2 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1/2 cup rolled oats
  • 1 tsp cinnamon
  • pinch of salt
  • 1/2 cup coconut oil

Directions

  1. Preheat oven to 375 F.
  2. Slice plums in half, remove pits.
  3. Place plums in ovenproof dish.
  4. Mix the dry ingredients together.  Add the coconut oil to the dry mixture and use a pastry blender, fork or your hands (my preference), and simply mash the coconut oil into pea sized chunks.  This recipe is forgiving so don’t stress about getting it perfect.
  5. Top the plums with the crumble mixture.
  6. Bake for 45 minutes.

Health Canada recommends that at least half of your daily grains are whole grains.

Whole grains are a good source of fibre and are usually low in fat.  Fibre rich foods leave you feeling fuller and may also help reduce the risk of heart disease.