Rainbow Chard Galette

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

This Rainbow Chard Galette is so good (I mean, there’s cheese and puff pastry, what’s not to love) and a serious show stopper for your Easter feast (or any day, really).

Take me to the recipe!

OVENS, amiright? It recently occurred to me that the real secret to successful baking is knowing your oven well. I mean, measuring and experience and bringing things to room temperature and patience are also important, but seriously, if you know that your oven runs hot or cool or that it has uneven spots, you can really up your baking game.

As you can tell, I’m still adjusting to our oven even though we’ve lived in our current house for almost two years.

Luckily, I’ve found that store-bought puff pastry is fairly forgiving. As long as your filling isn’t too wet and the oven is at least 400 degrees, you’re pretty safe.

Which makes this easy galette a reliable option for your holiday table.

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

A couple of notes:

  • I like to rip the greens off of the stems and then arrange the stems in a way that flexes my OCD muscles. HOWEVER, you can opt to chop everything together to save time and that’s perfectly acceptable.

  • Roasting garlic makes the flavor mellow and mild, which I like here because it lets the chard sing. But if you like a stronger garlic flavor, chop the cloves and saute them with the spring onions and greens instead of roasting. Or you can do half and half.

  • This galette really needs salt. I salt at the beginning and end of wilting the greens and then finish with some more salt. I like salt. If you don’t, I urge you to salt at the beginning and end of wilting (and taste test to make sure it’s not too much) and then skip the final salting rather than waiting to add salt at the end.

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

Rainbow chard galette


Time: 50-60 minutes (about 30 minutes active time, depending on how intense you get about arranging the chard stems)
Yield: 9 medium pieces

 

4 large garlic cloves
2 Tbsp olive oil + more for roasting the garlic (about ½ cup)
2 large spring onions (white/purple and green parts), chopped (about 1 heaping cup) sub scallions if necessary
10 cups chard leaves, measured after chopping, lightly packed (about 2 medium bundles)
2 tsp balsamic vinegar
1/4 tsp kosher salt (a few big pinches)
A few cracks of black pepper
1 cup ricotta
3/4 cup nutty cheese like gruyere or aged Gouda, shredded
1 puff pastry sheet
1 Tbsp roasted garlic oil (from earlier roasted garlic)
1 egg, whisked

Preheat oven to 425.

Smash four garlic cloves (no need to remove the skin) and place in an oven-safe ramekin. Add enough olive oil to cover the garlic. Cook in the oven for 6-8 minutes, or until you start to smell garlic and the cloves are fork tender.

Meanwhile, heat 2 Tbsp olive oil in a very large skillet. Add the spring onions and sauté until translucent and fragrant, about 2 minutes.

Add the greens and a large pinch of salt. Cook until wilted, about 8-10 minutes.

Add the balsamic vinegar, another large pinch of salt, and a few cracks of fresh black pepper and stir a few times.

Once wilted, place the onions and greens into a large bowl. Add the cheeses and roasted garlic. Mix well.

On a floured surface, roll out the puff pastry dough to a thickness of 1/8th to 1/16th of an inch (about 1/3 bigger than original packaging). Move the dough to your sheet pan.

Spread the greens and cheese on the puff pastry, leaving a 1-inch frame. Fold the bare edges over onto the greens and cheese mixture.  

Arrange the chard stems in your desired pattern.

Brush the chard stems with 1 Tbsp roasted garlic oil.

Brush the lightly beaten egg over the visible parts of the pastry crust.

Bake for 18-20 minutes or until the bottom and the edges are golden brown.

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

Healthier apricot carrot cake

Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes

Cake with vegetables sounds healthy, but is usually far from it. This version lightens up the traditional recipe with dried apricots, applesauce, and coconut sugar; reduces the fat and swaps in coconut oil; and swaps out half of the white flour for whole wheat. Add in walnuts for Omega-3s (or leave them out to make this school safe) and you have a healthier option for your Easter table that’s equally delicious and showstopping.

Take me to the cake!

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I’m still struggling with the eternal question: Is it worth it to healthify desserts? If my kid factors into the equation, then yes. He’s often satisfied with a “healthy” sweet. I, on the other hand, really wanted a doughnut for breakfast and no amount of healthy treats was going to cut it.

However! If there’s a recipe ripe for healthifying, a dessert starring a vegetable is it.

I started recipe testing this cake by dumping everything into a bowl and calling it a day. The results were delicious, but dense, so I decided to do as others have done and whip the eggs and sugar at the start to make the crumb a bit lighter. Often, cake directions tell you to cream butter and sugar / butter and eggs / sugar and eggs (as in this case) until they’re “light and fluffy.” Unfortunately, the coconut sugar is so dark that you’ll never really achieve this. What you want instead is just to aerate the eggs, sugar, and other liquids. Don’t worry about it too much, just make sure that you see lots of bubbles once all of the liquid is combined.

Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes
Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes

Alone, this cake is delicious, but tastes like a muffin or a quick bread, not a cake. But slathered in cream cheese frosting, this is a CAKE.

Can I tell you a secret about making the frosting? I don’t measure the sugar. You heard that: I don’t measure the sugar. I mix in a couple of large spoonfuls and then add more to taste. I like a frosting that isn’t too sweet and the beauty of cream cheese frosting is the tang, which gets totally masked by too much sugar.

Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes
Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes
Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes
Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes

Apricot carrot cake

Adapted from Bake from Scratch and Natasha’s Kitchen

Time: 1 hour, 30 minutes (about 45 minutes of active time, including frosting the cake)
Yield: 8 GIANT slices, 10-12 normal slices

1 cup apricots, chopped
1 Tbsp flour (AP or Whole Wheat)
4 eggs
1 cup coconut sugar
¼ cup coconut oil, melted
1 cup unsweetened applesauce
2 tsp vanilla extract
1 cup whole wheat flour (pastry or white whole wheat are also great)
1 cup AP flour
1 tsp baking soda
1½ tsp baking powder
2 tsp cinnamon
½ tsp allspice
¼ tsp fine sea salt
12 oz carrots; trimmed, peeled, and shredded (about 3 cups, lightly packed shredded carrots)
1 cup walnuts, toasted (optional)

 

Preheat the oven to 375.

Grease two 9-inch cake pans, or a 12-cup muffin tin liberally with melted coconut oil or cupcake liners. Set aside.

In a small bowl, chop the apricots and toss with 1 Tbsp of flour (either AP or whole wheat). Set aside.

Toast your walnuts in the preheating oven, keeping an eye to ensure that they don’t burn while you continue prepping your other ingredients. Set aside.

Trim, peel, and shred your carrots. Set aside.

In a large mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, whisk together the eggs and sugar for about 3 minutes on a medium high setting (or on high if your hand mixer isn’t very strong). The eggs won’t get lighter in color because the coconut sugar is quite dark, but you will see lots of little air bubbles formed and the volume of the liquid should increase.

Reduce the speed of your mixer to low (medium-low for a hand mixer) and slowly add the oil, applesauce, and vanilla extract.

Sift the dry ingredients together into the wet ingredients. Fold until just combined and no lumps remain.

Fold in the carrots, apricots, and toasted walnuts (if using).

Pour half of the mixture into each cake pan (or, fill each muffin cup until about 2/3 full).

Bake, rotating halfway through, for 20-23 minutes for the cakes or 15-18 minutes for the muffins. You want the cakes to be springy when touched and for a tester to come out with a few crumbs or clean.

Let the cake cool entirely before icing.


Cream cheese frosting
2 blocks cream cheese, softened
2 sticks butter (1 cup), softened
2 tsp vanilla extract
1/4 tsp fine sea salt
1 1/2 cup powdered sugar, plus more to taste

Combine the cream cheese and butter in a large bowl or in the bowl of a stand mixer. Using the paddle attachment on your mixer or your hand mixer, combine and whip the butter and cream cheese on high for 3-4 minutes. Add the vanilla and salt and whip on medium to combine.

Add the powdered sugar a few Tbsp at a time and SLOWLY whip the sugar into the rest of the mixture on low (otherwise you’ll have powdered sugar all over your kitchen). Once the initial amount of powdered sugar is incorporated, add more, a few Tbsp at a time, to taste. When all of the sugar you want is incorporated, turn the mixer back to high and whip for 3-4 more minutes.

Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes
Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes



Cacio e pepe cauliflower and chickpeas

Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners

Take me to the recipe!

So, I have to confess something: I’m not sold on the pretend-cauliflower-is-the-same-as-carbs trend. I’ve had the Trader Joe’s cauliflower gnocchi and it’s good, but it’s not gnocchi. I’ve resisted cauliflower pizza crust because…I just…can’t. I like cauliflower rice, but only with other strong flavors.

Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners

However, I do like cauliflower, especially when it’s covered in cheese, garlic, and breadcrumbs.

Cacio e pepe purists may hate this recipe, but hear me out. The best part of cacio e pepe is the creamy sauce that’s achieved by mixing the starchy pasta water with cheese. But when you roast cauliflower, the stalks and larger pieces actually do get a little creamy.

Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners
Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners
Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners

And my kiddo likes things with a crunch more than things that are soft and creamy, so throwing in a little panko is a nice textural counterpoint to the softer cheese and veggies.

Add a drained can of chickpeas and you have an actually filling vegetarian meal or a hearty side.

Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners

Cacio e pepe cauliflower and chickpeas

1 large head of cauliflower
1 can chick peas; drained, rinsed, and dried
3 Tbsp olive oil
½ tsp sea salt
5-6 grinds of freshly ground pepper
¾ cup grated Parmesan or Pecorino cheese (3 oz)
2 large cloves garlic
¼ cup panko
½ tsp sea salt
¼ tsp freshly ground pepper
2 Tbsp mayonnaise

Preheat oven to 425.

Drain and dry one can of chickpeas. Set aside.

Remove the leaves from your cauliflower, but leave the central core intact. Chop into 1-inch slices. You’ll probably get between 2 and 4 intact steaks and the rest will fall into florets, which is fine.

Place the cauliflower steaks and chickpeas onto your sheet pan and then fill in with cauliflower florets.

Brush the steaks, florets, and beans with the olive oil. Sprinkle with salt and pepper.

Roast for 15-20 minutes, until the steaks are just fork tender. (You don’t want mushy cauliflower, but this is the majority of the cooking the steaks will do, so use your best judgment about how cooked you like your veggies.)

While the veggies and beans are roasting, pulse the cheese in a food processor until it’s in coarse crumbles (if not using pre-grated). Add the garlic, panko, salt, and pepper and pulse until the garlic is minced and everything is mixed together. Set aside.

Carefully remove the pan from the oven. 

Spread a thin layer of mayo over the steaks and any of the larger florets of cauliflower. Top liberally with the cheese, panko, salt, and pepper mixture. Press lightly into the steaks to get the cheese to stick.

Return to the oven and roast for another 10-12 minutes until the cheese is brown and crunchy. Keep an eye out that the cheese doesn’t burn.

Yield: 4-6 side dishes, 2-3 main dishes

Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners
Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners

Sesame roasted brussels sprouts

Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty. Basically, the perfect side dish. #brusselssprouts #roasting #sidedish #kidseatvegetables

OMG Halloween hangover. The ten pounds of candy I ate between opening the bags at 11 am (why? WHY?) and going to bed at 9 pm (which felt like midnight), have done a number on my body. I guess it’s a good sign that I feel like shit? Maybe it shows that I don’t normally eat 10,000 grams of sugar in 10 hours?

Anyhoo, we started the day with a small fit because I wouldn’t let someone eat candy for breakfast, so…that was fun.

Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty. Basically, the perfect side dish. #brusselssprouts #roasting #sidedish #kidseatvegetables
Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty and a great way to get your kids to eat veggies. #brusselssprouts #roasting #sidedish #kidseatvegetables

One key to weaning my little back to veggies after a sugar binge is to make them extra unctuous and delicious. These brussels fit the bill. High heat makes them mellow and crispy while the garlic, ginger, soy sauce, and sesame oil add layers of salt and fat that lead to really big flavor.

Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty and a great way to get your kids to eat veggies. #brusselssprouts #roasting #sidedish #kidseatvegetables

A couple of notes:

  • It’s important to work fast after getting the roasted sprouts out of the oven. Their heat will cook the garlic a bit and without it, the taste can be pretty strong.

  • If you think you’ll have leftovers, sprinkle the sesame seeds on the individual portions, or just the part you’ll eat right away. The seeds can burn when you recrisp the leftovers.

Serve them with a piece of fish, some tofu, some rotisserie chicken, or accompanying any other protein. I also like them next to these noodles for a double dose of veggies. You could actually slap some chicken thighs on another sheet pan and roast them all together if your oven is big enough.

Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty and a great way to get your kids to eat veggies. #brusselssprouts #roasting #sidedish #kidseatvegetables
Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty and a great way to get your kids to eat veggies. #brusselssprouts #roasting #sidedish #kidseatvegetables

Sesame roasted Brussels sprouts  

1 ¼ lb brussels sprouts, halved (or two 10 oz bags)
2 Tbsp olive oil
1 tsp grated fresh ginger (about a 1-inch piece)
2 Tbsp soy sauce or tamari, divided
1 small garlic clove, minced 
1 Tbsp toasted sesame oil
1½- 2 Tbsp honey
1 Tbsp toasted sesame seeds

 

Preheat the oven to 425.

In a large bowl, combine the veggies, olive oil, 1 Tbsp of soy sauce, and the grated ginger. Mix well. If you see any clumps of ginger, separate them the best you can.

Spread onto a baking sheet and roast for 15-17 minutes (or until you’ve reached peak crispyness, since oven temps vary), stirring once in the middle of cooking.

While the veggies are roasting, mince your garlic and combine it with the remaining 1 Tbsp of soy sauce, sesame oil, and honey.

When the sprouts are roasted, quickly spoon them back into your original bowl. Add the garlic mixture and stir well. Serve immediately.

If reheating this, place the servings you’ll need back into a 425 oven for about 5 minutes (or as long as needed) to re-crisp.

Yield: about 3 cups of sprouts, or 4 servings.

Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty and a great way to get your kids to eat veggies. #brusselssprouts #roasting #sidedish #kidseatvegetables
Sesame roasted brussels sprouts | Me & The Moose. These Brussels sprouts are crunchy, garlicky, sweet, and salty and a great way to get your kids to eat veggies. #brusselssprouts #roasting #sidedish #kidseatvegetables

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