Imagine that a life of seasonally, locally grown produce and animal products, making things from scratch, and feeling healthy. As I continually study the latest nutrition information I am constantly reminded that it all goes back to how we used to live, with the land. The way God intended it to be. Things that were once common practice, became strange and unknown but they slowly seem to be coming back into the light.
Hopefully this trend continues, because this is what our bodies crave. Unfortunately this means losing some (or a lot of) convenience. But fear not, you can eat WHOLE food and eat seasonally with as much locally grown things as you can without spending hours upon hours in your kitchen. This CAN be done, but you must WANT it. It does take work, or should I say it requires you to be able to do a few skills such as chop veggies, crack an egg, etc.
These concepts could be completely new to you or you could be on the other end, maybe you are a professional. Either way I am glad you stopped by so I can help you along this journey called health. I desire to eat seasonally. I want to grow and/or buy locally grown food and preserve it. I want good grass-fed meats to feed my family. I want to become more skilled in the kitchen.
You see nutrition is a journey not a sprint. One foot in front of the other, small changes = big rewards. And so lets start with breakfast. To kick off my breakfast week I want to feature a recipe that is quick, easy and can be made a head of time so all you have to do is warm it and pop it in your mouth. It is so much better than the traditional grab-and-go foods such as granola bars, cereal and pop-tarts. Plus it can be made to your liking.
Personalized frittatas in muffin tin can be made with whatever veggies or meat you prefer. They are an egg-celent (sorry, I couldn’t resist after Monday’s post on the health benefits of eating eggs) source of nutrients and protein and to top it off it is a great recipe to get your family involved in the kitchen.
Bake on the weekend and eat them all week. You won’t regret this one simple decision.
- 10 eggs
- 1 cup cottage cheese
- 2 tablespoon butter
- Ingredients below are what I used, but can be customized to your preferences:
- 2 bell peppers
- 1 8 ounce package mushrooms
- 1 lb grass-fed pork sausage
- 1 handful kale
- Pre-heat oven to 350
- In a medium sized mixing bowl, crack eggs and add cottage cheese.
- Beat until mixed well.
- Grease a muffin tin using butter.
- Place desired ingredients in greased muffin tin being sure not to fill higher than half way.
- Use scoop to place egg mixture in muffin tin, filling them ¾ full to allow for rising during cooking.
- Cook 25-30 minutes or until toothpick inserted into frittata comes out clean
- Allow to cool and serve immediately or store in refrigerator for a quick on-the-go snack.
