hot for food

Today’s V-Day Breakfast Menu was Green Frittata and Carrot Spice Muffins. I also had a coffee, which I’ve started to add cinnamon into everyday. I heard somewhere there are lots of good benefits to having a tbsp of cinnamon a day. It’s incredible in coffee so it’s now my new thing. I failed at sticking to vegan. The muffins are and obvi the frittata is not. But it was delicious, and I don’t care!

I discovered an unbelievably healthy carrot muffin recipe on Fat Free Vegan. Susan V’s recipes are amazing, mostly all fat-free, using whole, natural, unrefined ingredients, and the photos are to die for! I will add this site to my blog roll to share it with you. hot for food can only dream of being this good! Hey… I’m trying! Her recipe for the muffins is here, but I did a few things differently.

Ingredients:
1 3/4 cup spelt flour
1/4 cup raw sugar
1 tbsp ground flax seed
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1 tsp all spice
1/2 tsp salt

1/3 cup agave nectar
1/2 cup almond milk
1 tsp vanilla
1 1/2 cup shredded carrot
1 shredded apple
1/2 cup chopped toasted walnuts

Combine the first 9 ingredients (dry) together in a large bowl. Combine the second group of 6 wet ingredients together in another bowl. Add wet to the dry and combine until just mixed. Spray a muffin pan with non-stick spray or use liners, and spoon batter into the cups just to the top. Bake for 15 min at 400F. Makes 12 muffins.

This is the first time I’ve made a frittata. I didn’t really know what made it different from an omlette, but turns out it’s an Italian omlette! You could do this with any ingredients obviously, but this is a good for you, green version!

Ingredients:
6 eggs
1/4 cup soy milk
1/2 cup chopped asparagus
1 cup baby spinach
1/2 avocado, chopped
2 chopped green onions
fresh basil & thyme
S&P
1 tbsp olive oil
shredded cheddar or feta cheese

Pre-heat oven to broil. I blanched the asparagus in advance, so I ended up combining all the above into a bowl and then putting it into a hot iron skillet coated with olive oil. But you could cook the asparagus with the other veggies, onion, and herbs in the pan, then whisk eggs with milk, adding salt and pepper, then pouring that into the pan with the lightly cooked veggies. Once everything is in the skillet, sprinkle the top with cheese and just leave it to cook for 6-7 minutes, without touching it. Then transfer the skillet to the oven and broil it for 1-2 minutes. You’ll be able to see when it’s done.