I’m not really a cabbage person. I occasionally buy them to make coleslaw with in the summer but when I see them in the supermarket, I normally walk right past them and move on to something more familiar like kale or squash. Last week however, I got a cabbage in my CSA box. If you’re not familiar with the CSA model it stands for Community Supported Agriculture and it is a wonderful system of accessing organic fruits and vegetables and supporting local farms. The only slight problem with this model is that you can’t choose what is in your box and sometimes you end up with fruits or vegetables you aren’t quite familiar with or don’t quite know how to cook. Like a cabbage.
Tis the season for holiday parties, feasts and gatherings! We have a lovely tradition with our Brooklyn friends every year of gathering during the holiday season and making some different seasonal dishes to share. We’re all foodies and love to eat, so this year the menu is already looking pretty impressive. I like to think we’re a little competitive too and want to make the best dishes we can to impress everyone. This year, I wanted to bring a hearty winter salad which featured kale (but of course) but also some seasonal ingredients which included the humble Brussels Sprout.
We’re celebrating Mother’s Day this weekend in the U.S. and I always think a delicious and healthy brunch is the best way to relax, spend time with your family and celebrate mamas everywhere. I love frittatas and serving them as a brunch dish is perfect: they are filling, nutritious and you can add in all sorts of extra special ingredients for a special occasion. Using seasonal ingredients like asparagus and leeks makes this frittata perfect for springtime too. I like to use lots of different colored vegetables to make the whole frittata look like a big bouquet of flowers! This frittata goes perfectly with my massaged kale salad and a delicious glass of champagne or a mimosa. Happy Mother’s Day!
Note to mamas: please do not make this on Mother’s Day. You should have a lie-in and get someone else to make this for you!
Vegetable Frittata (serves 4 for brunch)
1 red pepper, diced
4 asparagus spears, chopped into small pieces
1/2 bunch broccoli rabe or broccolini
1 red or white onion, diced
1/3 cup chopped scallions
1 medium leek, washed thoroughly and cut into thin slices
Goat’s cheese – about 1/3 cup
6 free range eggs
Salt and black pepper
1-2 teaspoons herbes de provence
- In a large skillet, heat 1-2 tablespoons olive oil.
- Add all the chopped vegetables and sauté, stirring occasionally until they are soft. Season with salt and pepper.
- In a bowl, whisk the eggs and season with salt and pepper. Pour the egg mixture over the vegetables. Cook for 3-4 minutes until bubbles appear. Add small pieces of the goat’s cheese to the top of the frittata.
- Meanwhile, heat up your broiler or grill in your oven.
- Transfer frittata to a broiler and broil for 7-10 minutes until the top of the frittata is golden brown. Remove from oven and slice into quarters.
This frittata is part of my clean eating and detox program. If you are looking to lose weight, feel healthy and lighter for spring and summer, contact me today to sign up for the next detox group!
This is a delicious dinner that you can easily make in 30 minutes or less for dinner tonight. Just a few ingredients so you don’t have to labor over a hot stove so you can get out and enjoy the warmer spring evenings instead. It’s one of those dishes that you make one night for dinner and then add something extra the next night like a few leaves of chopped kale or florets of broccoli for another dinner. The trick to this meal is to marinade the chicken for most of the day with juicy lemon and herbs so it becomes really tender and delicious.
It’s Thanksgiving this week in the United States. It’s a wonderful long weekend where we get to enjoy delicious feasts with our loved ones. You may be wondering how you can avoid gaining an extra 10 lbs over the holiday season. How do you stay healthy while traveling, attending countless holiday parties or having your Great Aunt Mildred’s marshmallow-laden-sweet-potato casserole staring you in the face?
Here are my top tips for staying healthy this week and through the end of the year:
- Pack healthy food for your trip. Pack some healthy snacks (carrot or red pepper sticks, hummus, fruit with a small container of almond butter, roasted nuts, seeds or a salad) for your car or plane trip to avoid the temptation of over processed snacks and fast food.
- Never arrive hungry. Don’t save your calories for the big meal. Always have a healthy breakfast and lunch and get in some exercise before your holiday dinner. Have a little snack of fruit or nuts before the main meal too.
- Load up on the veggies and salads and add a little meat and sauce on the side. Why not try my Autumn Kale, Butternut Squash & Pomegranate salad too?
- Go easy on the alcohol. Alcohol has tons of extra hidden calories and sugar that we often don’t even account for.
- If you go off track for one day, don’t worry. We should all be able to enjoy the holidays without feeling anxious or guilty about food. Let it go. Start again the next day with a super healthy green smoothie or vegetable frittata for breakfast, get some exercise and set off with new healthy intentions.
Have a wonderful week, Happy Thanksgiving to my American followers and cheers to your health!
One of my family’s most precious rituals is a Saturday morning spent at the local Farmer’s Market in Brooklyn. We love to wake up and saunter down the road, bumping into neighbors on the way, petting some dogs and then perusing the stands. My children love to sample the blueberries, sliced peaches and cooked turkey sausage and beg me for apple donuts and fresh cider. Sometimes we watch a little puppet show or nibble bread on the bank listening to bluegrass.
While I have my standard weekly purchases like delicious fresh flounder and smoked blue fish, apples and grainy bread, I love to be spontaneous and find some other fruits or vegetables that are not on my list for tonight’s supper. Whatever looks too tempting to pass by, I grab. Today I bought garlic scapes, corn, peaches and beets – who knows what next week will bring; that is part of the adventure.
Farmer’s Markets may seem a little pricier than your local supermarket, but the quality of the food you buy is much better, you can trust the sources and the food is more nutrient dense because it hasn’t flown half way across the world in an airplane to get to you. Farmers are typically traveling between 10-150 miles to get to the market, not 3,000 miles. Most produce is also organic or minimally treated. I also often find bargains at the market – big bags of root vegetables to make soup with in the winter or large bundles of beets or salad leaves in the summer which can beat any supermarket deal. Plus, you are supporting your local farms with every purchase. What do you like about your local Farmer’s Market?
Growing up in rural England, the advent of the asparagus season from the local farms always meant something extra special: summer and those lazy carefree days were just around the corner. Lightly steamed and dipped in butter, we worshipped this fragrant vegetable even though as children we were only allowed one or two spears at a time. Perhaps that experience made me consider it one of life’s true delicacies. Now, asparagus is everywhere. Loaded with vitamins A,C,E and K, folic acid and iron it can be considered one of the super vegetables. The tastiest asparagus I ever ate in the U.S. was from the Lancaster Central Market from the Amish farmers and I hope to make a return trip there this year and roast it on the grill with my family. In Brooklyn, I just bought a delicious bunch from our food coop for $1.50. I think I’ll make it my mission to eat a bunch a day from now on throughout the spring. As they say in merry old England, it would be rude not to.