Autumn Butternut Squash and Bacon Frittata

Halloween has come and past, and we recently went to the pumpkin patch and bought a variety of pumpkins and squashes. I am unsure which is my favorite between pumpkin and Butternut squash. Both, pumpkin and squash, are delicious, and reminds me of all the wonderful things, I love about fall. 

When I found this recipe, on the Whole Foods, FB page, I had to make it!  Of course, it has been adapted, and changed, to fit our diet. We added bacon, and exchanged almond milk in the place of milk. This dish would be a perfect Thanksgiving morning brunch treat, or the day after Thanksgiving breakfast! It is hearty, filling, and lite in calories!

A great Thanksgiving weekend treat! 

 

Nutrition:

This winter squash is actually a fruit not a vegetable, that has a rich sweet nutty taste. According to Livestrong.com , 1 cup of Butternut Squash has 60 calories, 16 g of carbohydrates and 3 g of fiber. It also supplies almost 300 percent of your daily value of vitamin A , 50 percent of vitamin C, 7 percent of calcium and 5 percent of iron.

Not bad for one cup of extremely filling and satisfying butternut squash.

Four cup of healthy Goodness.. 1200% of Vitamin A!

Ingredients

• 4 cups butternut squash cubes 
• 1/2 red onion, cut into thick slices 
• 1 tablespoon extra-virgin olive oil 
• 1 teaspoon sea salt, divided 
• 1/2 teaspoon freshly ground black pepper, divided 
• 8 large eggs 
• 1/3 cup Almond milk no flavor
• 2 tablespoons chopped fresh sage
• Fresh thyme
• 1 cup grated Gruyère cheese (optional)
• 4 slices of Bacon
• Parsley to garnish

1. Preheat oven to 425°F. 
2. Slice Bacon and fry in a cast- iron skillet. Remove excess grease, and set aside. 
3. Add , dice onions, and squash in  a baking pan or in cast iron skillet,  toss with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. 
4. Roast in oven until the vegetables are browned and softened, about 25 minutes, stirring once or twice during cooking. 
5. In a large bowl, whisk eggs, almond milk, spices and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together. Pour into the baking dish or skillet and return it to the oven.
6.  Continue cooking until eggs are just about set, 6 to 7 minutes. 
7. Remove from the oven and sprinkle with cheese. Turn on the broiler; place the skillet under the broiler just until the cheese melts and the top of the frittata is browned, about 2 minutes. Cool for a few minutes, cut into wedges and serve.

Autumn Butternut Squash and Bacon Frittata, right out of the oven

Nom, Nom, Nom! Or Violet says Nommy, Nommy!

Halibut Tomato Zucchini Roast

A brief apology for my two month absence. Summer has flown by so fast and I have been chasing three active girls around, losing track of all time. We have still been trying to follow close to our Paleo diet, but I have found myself slacking and consuming more sugars from fruits and chocolates than I would like to admit.

In an attempt to get our eating back on the right track, I am trying to focus more on fresh seasonal produce, which is not hard when you live in Oregon. This time of year fresh produce is abundant and inexpensive.

Courtesy of Rachel Coward

 When they said Eat the Rainbow, I am sure those researchers must have been thinking of the typical Oregonian Diet. Tomatoes are also a excellent source of antioxidants that can protect your skin against UV's , and is a great anti-aging vegetable.

Halibut Tomato Zucchini Roast

• 1/3 Cup of Olive Oil + 1 tbsp of Olive oil
• 2 (10) ounces of heirloom Sweet tomatoes
• 1 cup of Mushrooms
• 3 cloves of garlic
• 1 juice of lemon
• 1 Zucchini
• 1 Pound of Halibut
• 1 tsp red pepper
• dash of Kosher salt
• dash of black pepper 
• 1 tsp. peppercorn
• 4 ounces of goat cheese
• Fresh torn spinach leaves about 7

Pre- Heat oven to 350

Steps

1. Slice Tomatoes lengthwise in halves
2. Slice mushrooms 
3. Slice garlic cloves lengthwise
4. Pour 1/3 c. of olive oil in a dutch oven
5. Place halibut in and rub olive oil on fillet
6. Sprinkle red pepper on and peppercorn
7. Squeeze lemon about half
8. Pour remaining ingredients, tomatoes, garlic, zucchini
9. Sprinkle with salt and pepper
10. Squeeze remaining lemon
11. Line a deep platter with Fresh torn spinach leaves

Bake @ 350 degrees for 35 to 40 minutes. Or until fully cooked but still tender. Stir in Goat Cheese. Serve and enjoy!!! 

Halibut, olive oil, and garlic

Slice Tomatoes and Mushrooms lengthwise in halves

Spicin it up

Fresh Seasonal Zucchini, and tomatoes

Bake 350

Opt for fresh organic spices!

creating a recipe!

Slice and stir in, I used 4 ounces

And Eat

Berry Summer Salad

I love summer Berry Much. What better way to celebrate warmer temperatures than by enjoying a light summer salad, topped with natures antioxidant goodness!

• 1 Cup of Rasperries
• 1 Cup of Blackberries
• Avocado
• several sliced mushrooms (optional)
• 6 cups of Fresh Spring Mix or Spinach
• 1/2 cup of Goat Cheese or Feta Cheese
• 3 Tablespoons of Napa Valley Naturals Olive oil
• 2 Tablespoons of Oilerie Balsamic Vinaigrette aged 25 years
• a dash of salt

This is a simple recipe.

Toss leaves in a bowl. Toss on top the rinsed fruit and diced avocado. Add Cheese. In a small bowl add Olive oil, and balsamic, and a pinch of salt. Stir well and add to salad.

This can be topped with any not that you choose. Goes excellent with Chicken as well!

Serve and Enjoy!

A gadget that I love

One of my new gadgets this month for healthy cooking is Sur la table's Oil Mister! This mister, allows my to use my own tasty olive oil, without having to measure it out every time I make eggs, or need to spray my pan. It cuts out a lot of needless calories, and beats the Pam sprays any day!