Nourished not Famished

Real-life healthy changes, made simple and delicious.

Recipes

Blueberry and Buckwheat Breakfast Bowl, gluten-free

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If you’re feeling a little bored with your breakfast lineup, this Blueberry Buckwheat Bowl is the perfect item to bring some excitement back to your morning.

Maybe you’re like me, and you love your oats, eggs, Greek yogurt, and other breakfast classics, but you’re looking for something new to shake things up. This breakfast bowl delivers all the comfort and flavor you want in a breakfast, and leaves you feeling satisfied and energized to make it through your morning.

What makes this a winner:

  • big on flavor, with a satisfying variety of textures, too!
  • colorful, polyphenol-rich fruit (blueberries, or use whatever fruit you like)
  • nourishing fats (toasted walnuts, and here’s why they’re so good for you!)
  • satiating protein (cottage cheese; I like to use Good Culture brand cottage cheese, not only for its amazing flavor, but also because it’s made with simple ingredients and is rich in probiotics.)
  • slow-acting, fiber-rich carbs (the buckwheat groats)

The basics about buckwheat

big bowl of buckwheat

Surprisingly, buckwheat is not a form of wheat, is not a grain, and IS gluten-free.

Buckwheat is actually the seed of a flowering plant, and is known as a “pseudocereal” even though it is typically consumed like a grain. It’s rich in fiber and minerals, and is a slow-acting carb.

What’s the big deal about “slow” carbs? They provide a more steady flow of energy to your body, they help maintain healthier insulin and blood sugar levels, and typically satisfy your hunger longer that more refined carbs do. You can learn more about slow carbs here.

tips to easily batch prep this breakfast bowl

  • When toasting the walnuts and buckwheat, make a much larger batch than necessary for this one bowl meal. Not only will you have plenty to make this meal multiple days in a row (yes, it’s that good!), but you’ll also have enough to add to other meals, too.
  • The toasted walnuts and buckwheat are a great topping for Greek yogurt, or add to a salad for some crunch (plus it also adds nourishing fats and/or carbs depending on your choice of adding walnuts, buckwheat, or both!).
  • Get a few containers ready, and load them up with this recipe. Create single-servings, and you’ll have a convenient breakfast item ready and waiting for you every morning! Need some reliable containers? Check out my favorites here: My favorite kitchen containers and tools

Toasting instructions:

  • To toast the walnuts: Heat oven to 350F. Layer a sheet pan with parchment. Spread out the walnuts in a single layer. Bake 8-10 minutes, checking frequently. Allow to cool before storing. Store in refrigerator to preserve the nutrients and taste of the nourishing fats in the nuts.
  • To toast the buckwheat: Heat a skillet to medium. Add buckwheat groats in a single layer, and stirring frequently, cook for approximately 5 minutes until slightly golden/brown-ish in color. Allow to cool before storing in refrigerator.
Print Recipe
 Blueberry and Buckwheat Breakfast Bowl, gluten-free
Course Breakfast
Servings
bowl
Ingredients
Course Breakfast
Servings
bowl
Ingredients
Instructions
  1. Combine in a bowl the blueberries, cottage cheese, walnuts, and buckwheat. Sprinkle with cinnamon and nutmeg. Drizzle with honey if desired.

How to Make Vegan Tempeh Crumbles or Cubes

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Tempeh is a super versatile, plant-based protein, with a firm texture that provides a satisfying “chew” to your meal. It has a mild, slightly earthy, nutty flavor, but takes on the flavor of whatever spices, sauces, and condiments you add to it.

What is tempeh, anyway?

Tempeh is essetially cooked and slighlty fermented soybeans which have been pressed into a cake-like block form. You can often find this high-protein plant food in many supermarkets, typically stocked near the produce, alongside tofu.

If you are new to adding plant-proteins to your weekly menu, tempeh is a great place to start. It’s easy to prepare, and its almost firm, meat-like chew will satisfy even the most hesitant of meat eaters.

Got chronic inflammation? Tempeh can help!

A 2021 clinical study has demonstrated that diets rich in fermented foods like tempeh increase the diversity of your gut microbes (yay for gut health!) and also decrease signs of molecular inflammation. In this “stunning finding”:

. . . four types of immune cells showed less activation in the fermented-food group. The levels of 19 inflammatory proteins measured in blood samples also decreased. One of these proteins, interleukin 6, has been linked to conditions such as rheumatoid arthritis, Type 2 diabetes and chronic stress.

STUDY SUMMARY: Stanford researchers discover that a 10-week diet high in fermented foods boosts microbiome diversity and improves immune responses.

prep tip

The first step in preparing the tempeh is a brief simmer (as described in recipe instructions below). Do not skip this step, as it helps remove any potential bitter taste, and it also helps the tempeh take on the flavors of your addtional ingredients more easily.

Here are just a few ideas for adding tempeh to your meals:

  • Tucked into a burrito or breakfast burrito
  • Added to a salad (for a heartier, more filling and protein-rich salad)
  • In a bowl meal with roasted veggies and a starch (like potato, sweet potato, quinoa, rice, etc.)
  • in a skillet breakfast-hash-inspired meal (with sauteed diced sweet potato, greens, red onion, and top with with a fried egg)
  • Over shredded veggies and noodles, drizzled with peanut sauce
  • In a stir fry
  • In chili
Use whatever shape you prefer – cubes, crumbles, etc.

Print Recipe
 Vegan Tempeh Crumbles or Cubes
Course Main Dishes
Servings
servings
Ingredients
Course Main Dishes
Servings
servings
Ingredients
Instructions
  1. Combine the spice ingredients (thyme, sage, oregano, smoked paprika, paprika, freshly ground black pepper) and set aside.
  2. Add water to a medium pot to about ⅓ full, and add ¼ cup of soy sauce and the pressed garlic. Bring to a simmer.
  3. Add the tempeh chunks. Simmer for 20 minutes.
  4. Drain the tempeh, and discard the garlic cloves (or save to use in something else if you’d like!). Gently pat tempeh dry.
  5. After tempeh has cooled, cut into smaller, bite-sized chunks OR crumble into smaller pieces. Toss with spice mixture.
  6. In a large skillet (I like to use nonstick for this recipe), heat the oil over medium heat. Add the seasoned tempeh, and cook for about 7-8 minutes, stirring often until it’s lightly browned. Add extra oil as needed.
  7. Add the teaspoon of soy sauce, stir gently, and remove skillet from heat.

Quick-Pickled Cauliflower

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If you are looking to add more veggies to your plate, quick-pickled is a fun, easy method for preparing a big pile of veggies to enjoy all week long. Honestly, you can quick-pickle a wide variety of vegetables, but here I’m going to show you how I like to pickle a head of cauliflower.

It’s helpful to have an actual canning jar (that can tolerate high temp liquids) on hand like these 1.5 liter Weck jars and these easy, no-fuss lids so that you can pour the heated liquid directly into the jar, and store it in the fridge easily. No problem, though if you don’t have that. You can also use any pot you have on hand, and simply let the mixture cool before you pour it into your dish/jar of choice for storage.

Here are a couple of ways to enjoy this sweet, tangy, and crunchy side dish:

  • added to a pasta salad, like the one pictured below (an easy way to add plenty of tangy, acidic zip to your pasta salad AND boost the veggie content for a more balanced, fiber-rich pasta salad)
  • as a side to just about any meal – this one works with breakfast, lunch, or dinner!

make it your own

In my version of quick-pickled cauliflower, I’ve added flavor with the addition of mustard seeds and black peppercorns. Feel free to experiment with other spices if you like (ground or whole)! You could also add fresh herbs, dried herbs, garlic, or peeled and sliced fresh giner.

enoy it in a pasta salad

Easy, Veggie-Loaded Pasta and Grilled Turkey Kielbasa Salad (quick-pickled cauliflower included!)

Print Recipe
 Quick-Pickled Cauliflower
Course Salads & Side Dishes
Servings
Ingredients
Course Salads & Side Dishes
Servings
Ingredients
Instructions
  1. Pack cauliflower in roomy jar* (I used a 1.5 liter Weck-brand jar). * NOTE: If you do not have an actual "canning" jar (which can tolerate hot liquids), use a large bowl or pot instead at this point. Later, after your mixture has cooled, you can pack it in any jar that fits.
  2. Combine vinegar, water, salt, sugar, and spices in pot and bring to simmer until salt and sugar dissolve.
  3. Pour immediately over cauliflower. Allow mixture to cool. Store in refrigerator. You can enjoy soon afterward, but the flavor really takes off and is more fully developed about 48 hours in. The pickled cauliflower will keep for a month in the fridge (though I am sure you will have eaten it all by then - too good to last!).

Zucchini Fritters with Dipping Sauce, gluten-free

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stack ’em up and eat those veggies

Finally, you can hit your veggie goals!

The struggle is real. I get it.

You know you should be eating more veggies.

You know you should be feeding yourself and your household more veggies.

You actually like vegetables, but you feel like you’re working way too hard “selling” veggies to your kids/spouse/partner/roomie.

This veggie-loaded Zucchini Fritter recipe is your answer to delicious veggies that you and your household will actually be excited to eat! They’re easy to prepare, and any extras are perfect for a quick reheat & eat anytime later in the week. In my house, we enjoy these fritters at any meal of the day, or even for a snack.

Keep the shredding step quick and easy by using a food processor! This is the one I use in my kitchen, and I love it.

But wait, there’s more!

Yes, more veggies. . . you can make these fritters with a variety of different veggies! It doesn’t have to be zucchini. This means you can use up all of those forlorn veggies in your fridge that have been, ahem, patiently waiting for you to finally eat them.

Building a meal with fritters

When adding these to a meal, I typically plate them with some additional protein (i.e. poultry, eggs & egg white scramble, Greek yogurt, seafood, tempeh, etc.), and little bit more slow carb such as fruit or a starchy veggie like squash or sweet potato. The fritter itself is, of course, a good source of non-starchy veggies, but also contains some slow carb (from the chickpea flour), a lil’ bit of protein (from the chickpea flour and the egg), and nourishing fat (from the avocado oil and the egg).

This meal combination works well for my needs, but please do what works for YOU. Your individual needs with regard to protein, carbohydrates and fat may vary, which means you might choose to build your plate differently than mine.

  • Add to your dinner or lunch plate for a delicious, filling, satisfying boost of veggies.
  • Add to your breakfast plate to start your day with some veggies (we love them plated with Trader Joe’s maple breakfast sausage on the side, and some Fage Greek yogurt and fresh fruit).
  • They are easy to pack up for a portable, balanced snack.

And if you have a garden and you are STILL trying to use up the last of your zucchini from this growing season, this is your ace in the hole. Just keep doubling the recipe until you’ve used up your last zucchini. That’s what I do!

Here’s the quick & dirty on this easy recipe: (full recipe below)

what you need:

  • shredded zucchini
  • a few dried herbs, salt
  • some flour (I used chickpea flour, which is a slow-acting carb, and also happens to be gluten-free. Experiment with whatever kind of flour suits you, honestly. It’s all good.)
  • egg
  • oil

what you do:

  • Shred zucchini, salt it, let it sit for a bit, and then wring it out.
  • Mix dry ingredients.
  • Add whisked egg, zucchini, and dry ingredients to bowl and combine.
  • Heat little bit of oil in skillet, and pan-fry mixture by the spoonful for a few minutes on each side.
  • That’s it. If you want to get extra about it, you can make a quick dipping sauce, too.
Print Recipe
 Gluten-free Zucchini Fritters with Dipping Sauce
Course Appetizers, Breakfast, Salads & Side Dishes, Snacks
Servings
Ingredients
Zucchini Fritter batter
Dipping Sauce:
Course Appetizers, Breakfast, Salads & Side Dishes, Snacks
Servings
Ingredients
Zucchini Fritter batter
Dipping Sauce:
Instructions
  1. In a large bowl, combine shredded zucchini with 1 teaspoon kosher (or coarse) salt. Set aside for ten minutes.
  2. Wring out shredded zucchini by bundling it in a clean kitchen towel or cheesecloth and gently squeezing OR by pressing in a colander. Do not skip this step! This ensures the perfect texture fritters (instead of watery, soup-y batter that won't cook properly).
  3. Combine zucchini with remaining fritter ingredients.
  4. In a large, heavy skillet, heat oil over medium high heat (until gently shimmering). Plop batter by spoonful into heated oil. Gently smooth flat with spoon. Optional (but highly recommended): Place a spatter guard over the pan.
  5. Cook 3-4 minutes each side. (Reduce heat to medium as needed.)
  6. Place on a paper-towel lined plate or platter to cool slightly before serving.
  7. Optional: Combine dipping sauce ingredients. Serve on side, for dipping or drizzling.

Rosemary Roasted Butternut Squash

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The perfect balance of savory and sweet, Rosemary Roasted Butternut squash is a cinch to make and is a perfect, versatile batch-cooking item to have on hand to add to meals all week long. Butternut squash is a colorful, starchy vegetable, which means it is not only super-fueling, but also loaded with plenty of vitamins, minerals, fiber, and antioxidants.

all batch-prepped and ready for the week!

Ways to enjoy this easy recipe:

  • As a colorful, veggie addition to any basic meal, especially delicious with roasted chicken, turkey, or pork
  • Add to a comforting, nourishing bowl meal, along with other veggies, protein of your choice (for example, egg, tofu, tempeh, poultry, pork, beef, or lamb, etc.). Drizzle bowl with a delicious sauce or dressing, and add some beans, too if you like.
  • Add to a breakfast bowl, with eggs and sauteed greens.
  • Roll it over into a soup: puree with broth, and add a splash of something creamy like cream or coconut milk
  • Add to a salad
  • Mash it, and use as a “bed” at the bottom of your plate, and top with grilled meats and other veggies.
  • Use it in place of tomato sauce on a flatbread or pizza. Mash the cooked squash, spread on your pita/dough/crust, and add cheese and mushrooms for an amazing combination!

what you’ll need

Print Recipe
 Rosemary Roasted Butternut Squash
Sweet, savory, and garlicky, this easy recipe is a great addition to your batch-cooking favorites!
roasted squash on sheet pan
Course Salads & Side Dishes
Servings
Ingredients
Course Salads & Side Dishes
Servings
Ingredients
roasted squash on sheet pan
Instructions
  1. Place oven rack in center of oven. Preheat oven to 400 degrees F.
  2. Combine all ingredients thoroughly. (You can do this directly on your sheet pan, or in a bowl.)
  3. Spread squash out evenly on sheet pan. Roast for 45-50 minutes, or until squash begins to brown slightly.
Recipe Notes

Note: If you double this recipe, use two sheet pans, or roast just one batch at a time if you've only got one sheet pan. Avoid "crowding" the squash on the sheet pan, because that will result in steamed rather than roasted squash.

10 Real Food Snack Ideas

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hard-boiled egg and carrot sticks, roasted pumpkin seeds, and apple with coconut ginger cashew buter

Real food snacks are fueling, tasty, and satisfying! It’s hard to say that about most of the junk that’s sold as quick-grab snacks. Picture those impulse-buy snack options stacked by the register in just about every store. Yeah, you know exactly what I’m talking about.

You know that hangry moment when you’re stuck roaming the aisles of the gas station shop, and your main choices seem to be Doritos, Cheetos, and Jolly Ranchers? (I have to admit, though, the options do seem to be improving a little bit these last few years. So encouraging, right?!)

10 Satisfying, Real Food Snack Ideas

If you are trying to swap out highly processed snacks with real food snacks, here are a few ideas to get you started. Aim to include a combination of at least two macronutrients if possibile (i.e. protein & fat, or carb & fat, or protein & carb). Doing so typically leaves you more satisfied and energized.

  • nut butter and apple slices
  • roasted pumpkin seeds and dried fruit
  • single-serving pack guacamole and red pepper strips
  • hard-boiled egg and carrot sticks (That small container in the pic is salt and pepper. I keep that little container always filled in the cabinet, so I can just grab it quickly when packing this snack.)
  • pear slices and a sharp, flavorful cheese
  • single-serving pack of olives (I get mine at Trader Joe’s) and a clementine
  • hummus and veggies
  • peanut butter and celery sticks
  • roasted mixed nuts
  • cottage cheese and fruit

Snacking and “appetite awareness”

To be honest, I’m much less of a snacker since I focused my diet on real, whole foods, and, frankly – started eating MORE at mealtime, and making sure my meals almost always include protein, fat, and slow-digesting carbs. I feel more satiated by my meals, and don’t always need a snack to get me through to the next meal. It’s pretty convenient, actually! I used to be the queen of snacks, packing SO many snacks everywhere I went. Once I focused on feeling nourished instead of famished, I discovered that I had much less need for snacking. Nourished, not famished!

If you are feeling the need to snack constantly throughout the day, check in with yourself at mealtime for some “appetite awareness”.

Are you eating to satiety at mealtime?

Is it possible that you’re simply not eating enough to meet your needs at mealtime?

Or are you missing out on certain macronutrients (protein, fat, or carb?) in your meals, leaving you with that “always hungry” feeling?

That being said, there are days when we’re going to feel a bit hungrier than other days, and you might need a snack or two. And we all have those days when nothing goes according to plan – a delayed meeting, crazy traffic delays, a last-minute trip to the pediatrician’s office, and then lunch or dinner didn’t happen when you needed it to. It makes a world of difference to keep something stashed in your bag, to get you through until mealtime. By packing your own snack, you’ll guarantee that it will be real food that will fill you and fuel you.

I’m always looking for more real-food snack ideas . . . what do you like to pack?

Print Recipe
 10 Real Food Snack Ideas
Course Snacks
Servings
Course Snacks
Servings

Simple Roasted Chicken Breasts

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Crispy, flavorful skin + juicy, tender inside = roasted chicken perfection

Basic, easy, yet simply amazing

Sometimes going the basic route can yield the most stunning results. Like the classic “little black dress”. Or like this simply seasoned roasted chicken.

This straighforward, easy-peasy recipe will help you churn out reliably tender, juicy, delicious chicken breasts every time.

  • This roasted chicken is the perfect anchor for a classic “Sunday dinner” kind of meal, with the usual pairings of roasted potatoes and savory vegetables.
  • It’s also a perfect way to batch prep a big pile of chicken to set yourself up for some easy meals during the week. Shred it, chop it, leave it whole – whatever way works for you.
  • Grab your spice blend.
  • Rub it on, and under
    the skin.
  • Roast at 375 degrees.

What you’ll need

  • Chicken. (Obvs, I know.) For this recipe, select bone-in, skin-on chicken breasts. Yes, even if you have no intention of eating the crispy, delicious skin (you probably won’t be able to resist that part, just saying). Bone-in, skin on chicken breasts deliver far superior results – tender, juicy, flavorful. So, please just put down those boneless, skinless chicken breasts, okay? You can just remove the skin very easily after cooking if you want to avoid it. This type of chicken is typically labeled “split chicken breasts”.
  • Roast Rub/Spices Okay, you can do your thang here, and choose whatever spices and herbs you like to use on chicken. Feel free to try out my classic, roasted chicken spice blend recipe if you’re looking for a blend to try. Or keep it super basic with simply salt and pepper. Whatever blend you decide to use, please make sure it includes salt. Salt not only significantly enhances the flavor of your chicken, it also helps tenderize it, yielding juicy, succulent chicken. If you are able to salt (and/or add your spice blend) your chicken ahead of time, go for it. The longer you allow the salt to work its magic, the better the results.
  • A roasting pan or sheet pan I usually use a large, heavy gauge rimmed baking sheet for this. I typically include intentional extra on the pan, to ensure I have plenty extra to stash away as “batch prep gold” to use for several days. Whatever amount of chicken you decide to roast, make sure you do not crowd the pan. Give the breasts a lil’ bit of breathing room. This will insure that lovely, crispy roasted texture you’re going for (instead of soft, squishy steamed chicken which is the result of cramming too much chicken in the pan).
  • A meat thermometer, preferrably instant read Okay, I’ll be honest. This is OPTIONAL. And you may be fine without it if you have Julia-Childs-level kitchen skills and can tell the exact moment when your chicken has been cooked to perfection. I know my own current culinary limits and I’m not at that level just yet. That’s why I love using a meat thermometer to take the guess work out of it. I’ve had a good experience so far with this meat thermometer, the Javelin from Lavatools.

But wait, there’s more

Don’t throw away those chicken bones. Once you are done picking the cooked chicken off the bones, store those bones in the fridge or freezer. They are the perfect starter for homemade chicken broth! If that sounds like a colossal task, I am happy to tell that making broth is quite the opposite. It’s actually pretty straightforward and easy. If you have an Instant Pot, try out my super easy Instant Pot Chicken Broth recipe.

I’d love to know if you give this a try, and how you incorporated it into your meals throughout the week!

Print Recipe
 Simple Roasted Chicken Breasts
Course Main Dishes
Servings
Ingredients
Course Main Dishes
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Arrange the breasts on the baking sheet evenly. Do not overcrowd.
  3. Sprinkle and rub with whatever seasoning you are using. Try to rub some of the spices and salt under the skin, and also rub it on the outside, all over. Optional: drizzle with oil.
  4. Bake at 375 degrees for 40 minutes or so, until it internal temperature hits 165F in the thickest part of the breast (approximately when the juices run clear).
  5. Remove from oven, and let chicken "rest" for 15-20 minutes before slicing. This will help the chicken retain its juices (instead of running out into the pan).

Roasted Chicken Spice Blend

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A.K.A. “Roast Rub”

Whatever kind of chicken you’re roasting – whole, breasts, thighs – this spice blend is the perfect addition for that classic roasted chicken flavor profile. I refer to it as “roast rub”, and usually season the chicken with it a few hours ahead of time, if possible. This heightens the flavor, and also perfectly tenderizes your chicken. No big deal, though if you don’t get to applying the roast rub until just prior to cooking. Your chicken is still going to come out of the oven smelling like Sunday-dinner-heaven.

My number one use of this spice blend is on bone-in, skin on chicken breasts, roasted in the oven. I typically roast enough chicken for that night’s meal, plus throw some extra on the baking sheet to ensure plenty of extra to use in meals for several days. The extra chicken is perfect to add to a bowl meal, a salad, tucked into a soft tortilla with taco spices, or chopped up for classic chicken salad.

This recipe yields enough to last you a while. Simply use what you need today, and then store the extra in your spice drawer.

  • spice blend, ready and waiting
  • roast chicken breasts with “roast rub”
Print Recipe
 Roasted Chicken Spice Blend
bowl of spices for chicken rub
Course Sauce/Dressing/Spices
Servings
cup
Ingredients
Course Sauce/Dressing/Spices
Servings
cup
Ingredients
bowl of spices for chicken rub
Instructions
  1. Combine all ingredients. Store in a tightly sealed jar.

Instant Pot Chicken Broth

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I’ve got nothing against using store-bought chicken broth, but sometimes it’s just too easy to make this homemade version instead (and cheaper than store-bought, too!). And nothing compares to the delicious and complex flavor of homemade broth. I will warn you . . . your taste buds will find it hard to go back to store-bought broth after they’ve experienced this homemade version. It’s a harsh truth, I know.

Fortunately, this broth is ridiculously easy to make, so you can give your taste buds the pleasure of this version without spending a lot of time and energy in the kitchen.

If you need a reliable roasted chicken recipe to actually have some leftover chicken bones to make this broth, check out my recipe for Simple Roasted Chicken Breasts.

An Asian-inspired chicken soup, loaded with garlic, ginger, and greens, and made with Instant Pot broth

Oooh, collagen!

Maybe you’re here because you’ve heard a lot of hype about “bone broth”, because it’s a source of collagen. Collagen is a protein, and is a main component of connective tissues throughout the body. It’s true that collagen does contain a wide variety of amino acids. And perhaps it’s a good nutritional strategy to consume a wider variety of those building-block amino acids than you would get from eating meat alone.

The bottom line, though on collagen? I’ll leave it at this: it’s complicated, and there’s a lot we don’t know for sure yet. I am a measured, evidence-based kind of gal, so I am not going to unjustifiably oversell you on the benefits of the collagen present in broth. Check out this helpful article if you want to determine for yourself if the current evidence lives up to the hype.

what you’ll need:

  • Your Instant Pot Yes, you can also make broth on the stovetop, but this version is all about the Instant Pot. I actually prefer to make broth in Instant Pot versus stovetop because 1) it doesn’t take as long, and 2) because the Instant Pot is so sealed up during the cooking process, the entire house doesn’t smell like broth. Sure, broth smells great, but I don’t like every corner, every bedroom of the house smelling like broth for hours and hours (as seems to happen when cooking broth on the stovetop). Maybe I am just hypersensitive to that, and it wouldn’t bother you at all. You do you.
  • Leftover chicken bones If you roast a chicken, or some bone-in chicken breasts or thighs, save the bones to make this broth. (You can even add chicken feet if you want. I haven’t gone there yet, but I’d love to learn from you if you have.) If you can’t get around to making the broth right away, feel free to toss the bones in the freezer until you’re good and ready to make the broth. Just thaw your bag ‘o bones in the fridge for at least a couple of hours before you start up your broth.
  • Aromatics In this case, onions, carrots, celery, and a little bit of garlic
  • Herbs and spices In this broth recipe, you’ll need black peppercorns (whole), parsley, dried bay leaf, and salt.
  • Cider vinegar The small amount of cider vinegar helps to extract the collagen from the bones during the cooking process. Cool fact, right? Fortunately, the amount used is so small that it doesn’t impart any kind of vinegar flavor to the broth. Whew.
  • Other tools needed Cutting board, chef’s knife, some sort of colander or mesh strainer to separate out the solids after cooking

Ways to enjoy this amazing broth you’ve made:

Fill with water up to about two inches under the max fill line. Ready to cook!

Print Recipe
 Instant Pot Chicken Broth
Course Soups & Stews
Cook Time 120 minutes
Servings
or so cups
Ingredients
Course Soups & Stews
Cook Time 120 minutes
Servings
or so cups
Ingredients
Instructions
  1. Add chicken bones to Instant Pot.
  2. Add remaning ingredients except for water.
  3. Add water up to two inches from max fill line.
  4. Cover. Set valve to "seal". Set to Manual/high pressure for 120 minutes.
  5. Allow for natural pressure release.
  6. Once broth has cooled, use a large slotted spoon to remove the bones and larger pieces of vegetables. Using a mesh strainer or colander, strain broth and store in container until use. Store in refrigerator or freezer.

Sheet Pan Frittata

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Repeat after me:

A fueling, tasty breakfast ready and waiting in my fridge definitely makes it easier to get out of bed in the morning! 

Okay, okay. No, you don’t have to repeat that. But, yes, I am trying to sell you on just how good it feels to wake up knowing that you already have breakfast figured out and done. It’s a beautiful thing.

When this is ready and waiting in your fridge, you know it’s going to be a good breakfast.

I don’t know about you, but having a ready-to-eat breakfast is my favorite way to start the day. On a busy weekday morning, I don’t even want to think about any kind of meal preparation. Getting out of bed is hard enough on its own! Prepping a big batch of breakfast foods like this sheet pan frittata really helps me solve that challenge. And when breakfast feels this easy (and delicious), it somehow makes me feel a lot more prepared to plow through the rest of the day’s challenges and tasks. 

If you want to auto-pilot your breakfast, and you’re also looking for easy ways to add more veggies to your plate, this sheet pan frittata is your solution.

You can make this at the beginning of the week, and dip into it for days, in lots of different ways:

  • Pair it with some fruit on the side.
  • Slap it on a piece of whole-grain bread (like this Mestemacher rye I love), or tuck into a wrap.
  • Use it to build a brunch-worthy meal by enjoying it with some Greek yogurt, berries, (and maybe oats, too?) on the side.
  • Heck, you can even enjoy it as a snack!

To make this recipe even easier, feel free to rely on pre-chopped/shredded veggies, or your leftover cooked veggies for your add-ins. This can save you one step on the prep.

So, the basic steps look like this (see recipe text below for full instructions):

Add-in ideas:

  • Mushroom, arugula, and feta: 10-12oz sliced mushrooms, several big handfuls of arugula, ¼ cup feta
  • Western omelet-style: 1 large onion chopped, 1 ½ green bell peppers chopped, 1 6 oz. package Canadian bacon, chopped
  • Broccoli, sliced tomato, and oregano
  • Whatever veggies you have on hand that you need to use up! 
  • Really, whatever combination sounds delicious to you.

I’d love to know how it goes if you add this to your meal prep this week! What did you use for your add-ins? What did you pair it with to make a meal? 

Print Recipe
 Sheet Pan Frittata
Easy, sheet pan frittata that helps you hit your veggie goals, and sets you up with a delicious breakfast option for several days. No judgment if you eat it for lunch and dinner, too.
Course Breakfast
Servings
servings
Ingredients
Course Breakfast
Servings
servings
Ingredients
Instructions
  1. If necessary, cook any veggies you’re adding to frittata. You can cook in a heated skillet (using the two teaspoons of oil) until softened, or gently steam, or microwave briefly. Leftover roasted veggies are also a great option for your veggie add-in.
  2. Set aside cooked veggies to cool.
  3. Preheat oven to 400F.
  4. Grease sheet pan *thoroughly*, including every speck of every corner, and up the sides, too.
  5. In a large mixing bowl, whisk eggs. Add egg whites and whisk to combine. Whisk salt and pepper into egg mixture. If you are adding any spices or herbs, whisk them into the egg mixture.
  6. Pour egg mixture into pan.
  7. Gently add cooked veggie (and whatever else you’ve got in there) mixture into egg mixture on sheet pan. The easiest way to do this is just to add a little bit at a time, by hand or with a spoon. Distribute the veggie mixture evenly across pan surface. (If you prefer, you can instead, add veggie mixture to the sheet pan first, and then pour egg mixture over that. Your call.)
  8. If adding cheese, sprinkle across top.
  9. Very, very carefully transfer pan to oven. I will be honest - you need a steady hand for this so you don’t end up spilling liquid eggs all over the place. I recommend sliding the oven rack out slightly before you place the sheet pan on it. And, once you’ve placed the sheet pan on the rack, slide the rack back in very slowly. (Trust me. Learn from my mistakes!)
  10. Bake for 16-18 minutes, or until eggs are set. Let cool before slicing.