Spanish frittata

Spanish frittata | Me & The Moose. This Whole 30-compliant frittata is another fast and easy Whole 30 recipe that is on the table in minutes, requires only a few ingredients, and is interesting and delicious for the entire family. #meandthemoose #whole30 #whole30recipes #frittata #easydinner #quickdinner #dinnerrecipes #fritattarecipes

Man, oh man did I want to quit Whole 30 this weekend. It snowed in New York and I desperately wanted hot chocolate, grilled cheese with tomato soup, and red wine. They were more than cravings: They felt like yearnings. For the first time, I felt like I was missing out on something by restricting my diet. I hemmed and hawed because one of the primary reasons to do this program is to determine if you have any food sensitivities and I'm pretty sure that I don't. So, I spent some time thinking about why else I'm doing it and I thought I'd share some of them. But please keep in mind that these are the reasons this works FOR ME, not a prescription for anyone else.


I know what's in my food. For real: Cooking all of our meals for 30 days is a huge time and energy commitment, but the payoff is immense. I'm reminded that I can throw together something delicious on even the roughest day and that takeout doesn't have to be our default. Which also means, I decide how much and what type of salt and fat we eat, what processes by which our fruits and vegetables are grown, and how humanely our meat is raised.

I get to be the food boss: Eating this way removes some of food's power. Though I really wanted some of my wintry favorites this weekend, red wine isn't exactly oxygen. I won't die if I don't have any. These short-term "rules" make it easier to resist those cravings (yearnings?) and realize that I'm the boss, not the food. That's not to say that I never have any control over what I eat, quite the contrary. But I have less control than I'd like and this short reset gets me back on track. 

I feel damn good: This is my third go-round with Whole 30 and I can honestly say that I feel terrific once I get a few days under my belt. Yes, the first week or so is tough because I feel tired and cranky. But after a short while, my skin looks better, I have more energy, and I'm sleeping better. For some people, this happens while eating dairy, legumes, and grains. Unfortunately, I'm not always one of those people.

We still get to eat REALLY good food: Bread and cheese aren't the ONLY delicious foods in the universe. This next recipe is all the proof I need.

 

Spanish frittata | Me & The Moose. This Whole 30-compliant frittata is another fast and easy Whole 30 recipe that is on the table in minutes, requires only a few ingredients, and is interesting and delicious for the entire family. #meandthemoose #whole30 #whole30recipes #frittata #easydinner #quickdinner #dinnerrecipes #fritattarecipes

I based this recipe on Mario Batali's Tortilla Espanola from Food & Wine. After doing a lot of research on tradition recipes for this dish, I realized that they all required frying the potatoes in several cups of oil and then flipping the entire egg and vegetable structure over and over using a large plate and a cast iron pan while cooking. What?!?! Do Spanish people do this with toddlers underfoot? If so, I salute you, Spanish parents. I wasn't game to take this on, but MB's recipe uses much less oil and forgoes the flipping, proving that it can be done! I cooked this like a frittata, letting the eggs set on the side and then cooking the rest in the oven because, laziness.

Spanish frittata | Me & The Moose. This Whole 30-compliant frittata is another fast and easy Whole 30 recipe that is on the table in minutes, requires only a few ingredients, and is interesting and delicious for the entire family. #meandthemoose #whole30 #whole30recipes #frittata #easydinner #quickdinner #dinnerrecipes #fritattarecipes

Spanish frittata

1 lb potatoes, sliced into 1/8 inch thick pieces or thinner
1 large fennel bulb (about 8 oz), sliced thinly
6 scallions, chopped
1/4 cup olive oil
2 small links chorizo (4 oz), sliced
8 eggs
S/P

Preheat oven to 350. Heat your oil in a 10-inch cast iron or other oven-safe skillet over medium heat. Add the sliced potatoes and fennel and season generously with salt and pepper. Cook, stirring often to prevent browning, until the potatoes are fork tender. Cooking time with vary depending on the thickness of your potatoes, but plan for anywhere from 10-20 minutes.

While the veggies are cooking, crack your eggs into a large bowl (pausing to stir the potatoes and fennel) and whisk to combine the whites and yolks. Don’t overwhisk! These don’t need to be frothy, just combined.

When your veggies are cooked, add the scallions and cook for one minute more. Turn off the heat and let the veggies cool slightly while you slice and add the chorizo to the whisked eggs. Add the cooked veggies and stir to combine. Reheat your pan over a medium flame and dump the egg, meat, and vegetable mess back into the pan. Cook on the stovetop until the sides begin to set, about 7-10 minutes. Put into the oven to cook through, about 10-15 minutes. Check the middle with a skewer, chop stick, or popsicle stick to test for doneness.

Serve immediately or let sit out for up to three hours. This is also delicious cold!

Yield: 8-10 servings.

Spanish frittata | Me & The Moose. This Whole 30-compliant frittata is another fast and easy Whole 30 recipe that is on the table in minutes, requires only a few ingredients, and is interesting and delicious for the entire family. #meandthemoose #whole30 #whole30recipes #frittata #easydinner #quickdinner #dinnerrecipes #fritattarecipes
Spanish frittata | Me & The Moose. This Whole 30-compliant frittata is another fast and easy Whole 30 recipe that is on the table in minutes, requires only a few ingredients, and is interesting and delicious for the entire family. #meandthemoose #whole30 #whole30recipes #frittata #easydinner #quickdinner #dinnerrecipes #fritattarecipes

Spiced lentil coconut puree

Spiced lentil coconut puree | Me & The Moose. This homemade baby puree is a full meal for older babies, a hearty toddler snack in a pouch or as a dip with crackers and carrots, or thinned out with stock for a kid and grownup soup. #meandthemoose #soup #puree #lentils #coconut #chicken #uniquebabypuree #homemadebabyfood #proteinforkids

What a year it's been: There were some highs and some very low lows, but I'm feeling pretty grateful on this New Year's Day. I'm also glad that we have a do-over tomorrow because I already broke some of my resolutions, one of which was to post things in a more timely fashion...

I read a few years ago that eating lentils on January 1st is considered good luck in Italy and Brazil because the roundness of the lentils symbolizes money. Ha! We won't be eating any lentils this year because our Whole 30 started today, which will get its very own post tomorrow. But M will be eating them! This puree is delicious and based on one of my all-time favorite lentil soups. It includes a lot of different spices, so if you want to tone it down a bit, feel free to choose one or two. (Tumeric, thyme, and cinnamon are the heavy hitters, but if I had to choose one, I'd go with thyme. Or tumeric. It's hard to pick.)

This is a gigantic recipe, so if you don't plan to freeze all or part of it, make half. However, it freezes well and also tastes amazing thinned out with chicken stock as a pureed soup.

Spiced lentil coconut puree | Me & The Moose. This homemade baby puree is a full meal for older babies, a hearty toddler snack in a pouch or as a dip with crackers and carrots, or thinned out with stock for a kid and grownup soup. #meandthemoose #soup #puree #lentils #coconut #chicken #uniquebabypuree #homemadebabyfood #proteinforkids

Spiced lentil and coconut puree

Adapted from A Beautiful Plate (Seriously, make this soup)
1 large cooked sweet potato (about 10 oz)
1 cup dry Green lentils (about two cups cooked)
2.5 cups water
4 oz cooked chicken
1 cup coconut milk
1 cup water
1 tsp thyme
1/2 tsp turmeric
1/4 tsp coriander
1/2 tsp cinnamon
Pinch nutmeg
Pinch cloves

Preheat oven to 400. Wash, dry, and using a paring knife, poke lots of holes in a large sweet potato. Roast until tender, about 40 minutes. Alternatively, you can microwave your potato for 8-10 minutes on high covered with a wet paper towel. Here is a great guide to cooking times for different sweets and yams.

While the potatoes are cooking, sort and rinse the lentils. Combine lentils and water and bring to a boil over high heat. Reduce heat to low and simmer, covered, until water is absorbed and lentils are tender, about 35 minutes. Alternatively, you can cheat and use 2 cups of Trader Joe’s precooked lentils like I do sometimes.

When the lentils and sweet potatoes are cooked, combine them in the blender with 4 oz of cooked chicken. I use leftovers or a combination of light and dark meat from a rotisserie. Add the coconut milk, water, and spices and blend until you've reached your desired consistency. This tends to be a thick puree, so don’t be shy with adding water or stock later to thin it out a bit more.

Yield: 4.5 cups or 40 oz

Spiced lentil coconut puree | Me & The Moose. This homemade baby puree is a full meal for older babies, a hearty toddler snack in a pouch or as a dip with crackers and carrots, or thinned out with stock for a kid and grownup soup. #meandthemoose #soup #puree #lentils #coconut #chicken #uniquebabypuree #homemadebabyfood #proteinforkids

Spinach and artichoke spread

Spinach and artichoke spread | Me & The Moose. This veggie-heavy spread is quick, easy, and versatile for bus weeknights or any night, really. #meandthemoose #spinachartichokedip #spinachandartichoke #diprecipes #healthydips #healthydiprecipes

Who has time to cook this week? Between prepping Christmas and Hannukah dinners, cookie swaps, last-minute gifts, wrapping, school parties, work parties, and the million other things going on, dinner is probably low on the priority list. Another challenge is that, at least in our house, all of this holiday hoopla has thrown us off schedule, which makes feeding a toddler even more difficult. After all, an overstimulated and tired kid is a cranky, fussy mess.

So, this weekend I whipped up some spinach and artichoke spread and we've been eating it in a million different ways: As a dip with carrots and crackers, thinned out and made into a pasta sauce with roasted carrots thrown in, and with bread and tomato as a grilled cheese. I reduced the amount of cream cheese and cheese and increased the amount of spinach. It's been really convenient having something so versatile at our disposal and the variety keeps it interesting for M. I also feel good that he's getting a big shot of vegetables and protein. And did I mention that this is a no-cook recipe that comes together in the time it takes to blend the ingredients? VERY helpful when time is limited.

Spinach and artichoke spread | Me & The Moose. This veggie-heavy spread is quick, easy, and versatile for bus weeknights or any night, really. #meandthemoose #spinachartichokedip #spinachandartichoke #diprecipes #healthydips #healthydiprecipes

Spinach and artichoke spread

2 oz cream cheese
1 cup Parmesan, Romano, or 4-cheese blend
1 can of artichoke hearts (or a heaping cup, 9 hearts, 8.5 oz)
2 medium garlic cloves
2 cups raw baby spinach, packed
3 oz shredded chicken (from rotisserie or leftover cooked breasts/thighs)
s/p

Yield: 18 oz

Put everything (raw spinach and garlic included!) in the food processor and blend until smooth. Season with salt and pepper to taste.

Spinach and artichoke spread | Me & The Moose. This veggie-heavy spread is quick, easy, and versatile for bus weeknights or any night, really. #meandthemoose #spinachartichokedip #spinachandartichoke #diprecipes #healthydips #healthydiprecipes

Zucchini and blueberry waffles and puree

Zucchini and blueberry waffles | Me & The Moose. These naturally sweet bread-y pastries are a great way to get some veggies into your kiddos first thing in the morning, as an afternoon snack, or anytime really. #meandthemoose #waffles #blueberries #zucchini

Late summer/early fall usually means a glut of zucchini and it's one of M's favorites. Don't get me wrong: If I put a piece of zucchini in front of him (steamed, roasted, covered in chocolate), he would NOT eat it. But in a waffle with sweet blueberries and toasty whole wheat and flax, he doesn't even notice that he's eating vegetables for breakfast. I don't use syrup because the blueberries and tiny amount of sugar in the batter make them sweet enough, but a spread of almond butter on top is perfect.

Zucchini and blueberry waffles | Me & The Moose. Flour, sugar, eggs, vanilla, spices, buttermilk, flaxseed, and a little butter. #meandthemoose #waffles #blueberries #zucchini #ingredients

Zucchini blueberry waffles

1 cup shredded zucchini (1/2 large zucchini)
2/3 cup fresh blueberries
1 cup AP flour
1 cup whole wheat flour
1 heaping Tbsp flax seed meal
4 tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
1/8 tsp cloves
¼ tsp salt
2 eggs
2 Tbsp sugar
1 Tbsp butter, melted and cooled to room temp
1 tsp vanilla extract
1 ½ cups buttermilk

Melt 1 Tbsp of butter in the microwave. Set aside.

Shred the zucchini with a box grater and gently press the excess water out, but don’t go crazy. Set aside.

In a large bowl, whisk the eggs and sugar until frothy. Your arm should hurt a little. Do it a little more. Add the melted and cooled butter, vanilla extract, and buttermilk. Whisk until combined and give a few extra turns to recreate some froth.

Add the flours, flax seed meal, baking powder, spices, and salt and fold to combine. Fold in the zucchini and blueberries.

Depending on the size of your waffle maker, spoon about ¼ cup of batter onto the hot surface and follow your appliance’s instructions.

Zucchini, spinach, blueberry, and apple puree | Me & The Moose. A whole lot of greens, plus mildly sweet apples, and superfood blueberries are a delicious and healthy baby puree. #meandthemoose #puree #babyfood #blueberries #zucchini #spinach #apple

Alternatively, zucchini and blueberry makes a tasty puree with some apples and spinach thrown in for good measure. This one is particularly good when combined with some plain yogurt. I would also use this as a sweet dip for a steak, onion, and goat cheese quesadilla.

Zucchini and blueberry puree

½ large zucchini or whole medium zucchini (about 2 cups), chopped into 1-inch pieces
2 large apples or 3 small apples, peeled and chopped
6 oz blueberries (about 1 cup)
2 cups spinach
olive oil or coconut oil

Bring 1-2 inches of water to a boil in a steamer. Add zucchini and cook for 10 minutes. Add the apples and continue cooking until fork tender, about 5 minutes. Add blueberries and spinach and cook for 3 minutes. Put everything in a blender with a glug of olive oil or coconut oil and whizz until desired texture.

Zucchini, spinach, blueberry, and apple puree | Me & The Moose. A whole lot of greens, plus mildly sweet apples, and superfood blueberries are a delicious and healthy baby puree. #meandthemoose #puree #babyfood #blueberries #zucchini #spinach #apple

Orange, peach, mango, and carrot puree

Orange, peach, mango puree and popsicles | Me & The Moose. #Meandthemoose #Orange #Peach #Mango #puree #popsicles

Remember that flavor of orange, peach, mango juice? Maybe it still exists, but I stopped drinking my calories long ago. HOWEVER, I remembered it being so good that I thought, why not try it as a puree with some carrots thrown in for good measure? This puree is vitamin-c-tastic and tasted great as a puree or a frozen pop.

Orange, peach, mango puree and popsicles | Me & The Moose. #Meandthemoose #Orange #Peach #Mango #puree #popsicles

If you're leaving this one as a puree, I recommend eating it within 3 days, as it seemed to go bad fairly fast. But this puree tastes great as a frozen treat, or you can freeze the puree and defrost small batches to maintain freshness.

Orange, peach, mango puree and popsicles | Me & The Moose. Little sails also make hepful handles for little hands. #Meandthemoose #Orange #Peach #Mango #puree #popsicles

Orange, Peach, Mango, and Carrot puree

1 orange, squeezed
1 cup mango, fresh or frozen
2 large peaches or 1 cup frozen
3 medium carrots, peeled and chopped into 1/2-inch pieces

Bring a few inches of water to a boil and steam carrots in a steamer basket for 15 minutes, until they are very tender. While steaming the carrots, peel and chop the mango and peaches, or, if using frozen fruit, throw it into the steamer with the carrots for 3 minutes after carrots are done. No need to steam the fresh fruit. Juice the orange. Whizz everything in the blender until you reach your desired consistency. This puree is also delicious with 1 Tbsp of melted coconut oil thrown in for a bit of extra fat.