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Brussels Sprout and Gruyere Frittata

This Brussels sprout and gruyere frittata is a delicious and healthy way to get a serving of vegetables at breakfast!

This Brussels sprout and gruyere frittata is a delicious and healthy breakfast!

When counselling patients, I’m not a big fan of “rules”. Rules aren’t fun, especially if they’re telling you not to eat something. I don’t work that way. So instead I like to focus on adding in foods like vegetables in enjoyable ways.

But again, I don’t like to go by rules like “eat vegetables at every meal.” Because, I get it, don’t usually like vegetables at breakfast either. I eat oatmeal almost every day and sorry, I’m not hiding spinach or zucchini or whatever else in there (although, pumpkin spiced oatmeal is pretty delicious).

This Brussels sprout and gruyere frittata is a delicious and healthy breakfast!

But if you’re a savoury breakfast fan, frittatas can be a great way to get in some vegetables in your morning meal. And the possibilities are endless! All you need is the basic formula (I like 8 eggs + 1.5 to 2 cups vegetables + 1/2 to 1 cup cheese) and you can customize from there.

This frittata uses shredded Brussels sprouts, which you saute first until they start caramelizing to bring out their flavour. I like either gruyere or white cheddar paired with Brussels sprouts, but especially gruyere for its toasty flavour. I also  add parmesan to the egg mixture to up the cheesy factor. High five for a fast, easy, cheesy breakfast!

This Brussels sprout and gruyere frittata is a delicious and healthy breakfast!

Brussels Sprout and Gruyere Frittata
 
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This Brussels sprout and gruyere frittata is a delicious and healthy breakfast!
Author:
Yield: 4 servings
Ingredients
  • 8 large eggs
  • 2 tbsp parmesan
  • ¾ cup shredded gruyere, divided
  • ¼ tsp table salt
  • ¼ tsp pepper
  • 1 tbsp olive oil
  • 1 shallot, sliced
  • 2 cups shredded Brussels sprouts
  • 1 clove garlic, minced
Instructions
  1. Preheat the oven to 400F and place a rack in the middle to upper middle spot.
  2. In a medium bowl, whisk together the eggs. Stir in the parmesan, gruyere, salt, and pepper and set aside.
  3. Heat up the olive oil in a small cast iron skillet or other ovenproof skillet. Add the shallot and Brussels sprouts and saute over low heat, until the shallots are soft and the Brussels sprouts start to caramelize. Add the minced garlic and saute for 30 seconds.
  4. Pour the egg mixture into the pan and make sure the vegetables are evenly distributed. Cook for about 1 minute, until you see the edges start to set.
  5. Place skillet in the oven and bake until the eggs are set, about 15 minutes.

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Healthy Whole Wheat Date Bran Muffins

Date bran muffins made with whole wheat flour and flax that are packed with fibre and low in sugar!

Date bran muffins made with whole wheat flour and flax that are packed with fibre and low in sugar!

I’ve spent 20 minutes trying to start writing this post about muffins, but all I want to write about is my sister’s new Samoyed puppy, Hudson! She picked him up last Saturday, and I’ve been going to visit every weekend since then because I just can’t get enough of him!

He’s the cutest little thing and he’s still in that stage where he’s a little clumsy and unsteady on his feet. We get a lot of laughs out of him, like when he tries to sit but his back legs slide out from under him. And when he covered his face with his paw when we tried taking a picture of him. Although I don’t think he’s camera shy because he can definitely ham it up for photos. Isn’t he adorable?

Me and Hudson

I keep begging John to get a dog, but I know it’s not the right time for us with our busy schedules and small condo. So for now I’ll settle for being a puppy aunt!

Besides for right now, having a full time job and sporadically posting on this blog keeps me busy enough! I haven’t had much time for it lately but that’s something I want to change in 2017, starting with this whole wheat date bran muffin recipe packed with wheat bran and flax. Skeptics, don’t let this scare you off, I’ve made these muffins in some of my cooking classes and they always get the thumbs up!

healthy-date-bran-muffins-3

These muffins may not be like the typical cakey muffin, but let’s be real, most muffins at the grocery store and coffee shops are more like cupcakes. I love a good cupcake for dessert, but for breakfast and mid-day snacks you want something that won’t give you a sugar crash – like these date bran muffins. These guys are:

  • Made with whole wheat flour
  • Packed with 5 grams of fibre per muffin thanks to the whole wheat flour, wheat bran, AND flax
  • Low in sugar

Despite sounding like they might taste like a mouthful of hay, these bran muffins still taste great. My favourite way to eat them is warmed in the microwave with a pat of butter…healthyish at its finest!

Date bran muffins made with whole wheat flour and flax that are packed with fibre and low in sugar!

Healthy Whole Wheat Date Bran Muffins
 
Prep time
Cook time
Total time
 
Date bran muffins made with whole wheat flour and flax that are packed with fibre and low in sugar!
Author:
Yield: 12 muffins
Ingredients
  • ¾ cup wheat bran
  • ¾ cup whole wheat pastry flour
  • ½ cup unpacked brown sugar*
  • 1½ tsp cinnamon
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ cup chopped dates
  • ½ cup ground flax
  • 2 tbsp water
  • 2 tbsp canola oil
  • 1 cup buttermilk
  • ¼ cup unsweetened applesauce
  • 1 large egg
  • 1 tsp vanilla extract
Instructions
  1. Preheat the oven to 400°F and grease a muffin tin.
  2. In a medium sized bowl mix together the wheat bran, whole wheat pastry flour, brown sugar, cinnamon and salt. Mix together then stir in the chopped dates.
  3. In a large bowl mix the flax, water, canola oil, buttermilk, applesauce, egg, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix gently until just combined. Make sure not to overmix.
  5. Divide the batter into the muffin tin and bake in the preheated oven for 18-20 minutes. Let cool in the muffin tin for 5 minutes, then remove to a cooling rack to finish cooling.
Notes
*You can decrease to ⅓ cup for a less sweet muffin. I still find this option sweet enough!

Looking for more healthy baked good snacks? You might like:

Healthy oat and flax date squares
Pumpkin chocolate chip muffin tops
Nut butter banana chocolate chip cookies

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Spiced Pear Oatmeal

This spiced pear oatmeal is the perfect healthy fall breakfast bursting with fibre, protein, and healthy fats!

This spiced pear oatmeal is the perfect healthy fall breakfast bursting with fibre, protein, and healthy fats!

As a dietitian, people often assume that I eat the “perfect” diet, whatever that is.

And then I laugh at them.

“Ugh I ate so much crap this weekend. But you can’t relate to that, can you?” “Well last night I had – cover your ears, Chelsea – takeout pizza for dinner.” “It must be easy for you, but I find it hard to eat enough vegetables.”

These are all things I’ve heard from patients, friends, and family members… and I can totally relate to all of them! I don’t always eat enough vegetables. I eat out at restaurants frequently and don’t always order the healthier options. I sometimes cook with too much butter. I overeat in social situations. I love dessert.

In the grand scheme of things, I aim for balance, but my diet definitely ebbs and flows with the seasons. This season is currently a little off balance with Thanksgiving, birthday parties, dinners out, and a Toronto trip with my sister taking up my weekends. And hey, that’s life!

This spiced pear oatmeal is the perfect healthy fall breakfast bursting with fibre, protein, and healthy fats!

That being said, it always feels SO good to return to nutritious meals and a regular meal pattern after weekends like that – especially breakfast time. I know the latest research doesn’t necessarily support the idea that breakfast is the most important meal of the day, but I still live by that motto. There’s nothing that makes me feel better than starting off the day with a healthy breakfast!

Those of you who have been reading me for a while know I’m oatmeal obsessed. I could eat oatmeal for breakfast every day, always switching up the mix ins and toppings to keep it interesting. My latest favourite is this spiced pear oatmeal that I’ve been loving with local Ontario Bartlett pears. With the warm flavours of cinnamon and allspice, it’s the perfect fall breakfast to warm you up on chilly mornings. I make it with cow’s milk to make it high in protein, and add chia seeds and hemp hearts for a boost in healthy fats, leaving me with a hearty stick-to-your ribs bowl of oatmeal!

This spiced pear oatmeal is the perfect healthy fall breakfast bursting with fibre, protein, and healthy fats!

Spiced Pear Oatmeal
 
Prep time
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This spiced pear oatmeal is the perfect healthy fall breakfast bursting with fibre, protein, and healthy fats!
Author:
Yield: 1 serving
Ingredients
  • ¾ cup milk*
  • ⅓ cup rolled oats**
  • 2 tsp chia seeds
  • ½ pear, diced
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • 1 tbsp golden raisins
  • 1 tsp maple syrup (optional)
  • Sliced pear, granola, hemp hearts, nut butter, etc for topping
Instructions
  1. In a small pot, heat up the milk and add the oats, chia seeds, chopped pear, cinnamon, allspice, and raisins. Add maple syrup if you'd prefer.
  2. Lower the heat and simmer until thickened, about 3-4 minutes.
  3. Top your bowl with the other half of the pear, hemp hearts, granola or any other toppings you'd like.
Notes
* Sub almond, soy, rice, or hemp milk to make it dairy free/vegan
** Use gluten free oats if necessary

This spiced pear oatmeal is the perfect healthy fall breakfast bursting with fibre, protein, and healthy fats!

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