I don't know about you, but we have a LOT of apples left from our family apple picking in October. We've been racking our brains for ideas on how to use up these fresh and delicious apples. Then we came across this recipe for an Overnight Apple Butter recipe from Cooking Light. What a perfect way to use up these apples!
Today we have a wonderful recipe that's not only simple to make, but also super delicious! This Spinach and Leek Frittata is perfect as a main course for brunch, a tasty lunch, or a quick and easy dinner. We at MDIO love making frittatas because of they're high in protein, versatile, and they make a great base for adding extra vegetables. Continue reading for the recipe!
This past week, my client brought over one of her favorite recipe books (which has become a favorite of mine too!) It's called Mindful Eating by Miraval. Together, we made a delicious breakfast together.
One of greatest parts about the weekend is having time for family meals. And this weekend, we made breakfast together! Pancakes for the boys and omelets for the adults. We decided to take advantage of summer’s seasonal veggies by turning a plain omelet into one filled with summer veggies. Even if your kids prefer pancakes for breakfast, you can still get them involved in the kitchen by having them help you prepare the omelets. Have them lend a hand [...]
INGREDIENTS (Makes 1 serving) 6 oz plain, non-fat Greek yogurt like Chobani 1/2 cup sliced bananas 1/4 cup walnuts, chopped and toasted 1/2 teaspoon cinnamon DIRECTIONS Layer Greek yogurt, sliced bananas, and walnuts in a glass cup. Sprinkle with cinnamon.
In general, many pastries, muffins and baked goods contain eggs or dairy products. So when people hear the word “vegan,” often they’re not sure what to expect. When it comes to baking, the appropriate type of ingredients and proportions are key to creating a delicious baked good. This recipe uses applesauce to substitute for eggs, and vegan butter was used instead of regular butter. By cutting the amount of butter and sugar used in a typical recipe, this muffin recipe [...]
A recipe from our friend Carol Murray, and adapted from Whole Living magazine, October 2012. INGREDIENTS (Serves 2) 1/2 lb beets, peeled and diced 2 medium Yukon Gold potatoes, scrubbed and diced Coarse salt and freshly ground black pepper 1/4 cup parsley, fresh, chopped and extra for garnish 1.5 tablespoon extra-virgin olive oil 1/2 small yellow onion, chopped 2 large eggs, organic 1/2 tsp garlic powder salt and pepper to taste METHOD In a medium skillet, add beets and potatoes to [...]