Egg and Cauliflower Frittata

I often make frittatas when I haven’t been to the store in several days. I almost always have eggs on hand and can reach into the freezer for extra fillings. I whipped this one together not too long ago, and I’ve made it a couple of more times since. The cottage cheese acts a bit like milk to give it richness, while adding extra protein. And then the finally chopped cauliflower discreetly hides in the midst of the yellowish eggs. The scattering of cheese and sprinkling of the nutritional yeast gives it that saltiness that it needs.

Egg and Cauliflower Frittata

  • 10 eggs

  • 1/2 cup low fat cottage cheese (I use Daisy or Friendship brands)

  • 1 cup steamed cauliflower, finely chopped

  • 1/3 cup nitrite-free breakfast sausage, chopped

  • 1 garlic clove, minced

  • Salt and pepper to taste

  • 1 cup Shredded cheese (do it yourself- it’s cheaper and healthier!)

  • 2 Tablespoons nutritional yeast

Preheat oven to 375. Beat eggs, cottage cheese, cauliflower, sausage, garlic, and salt and pepper in a medium bowl until a bit frothy. Pour into an oiled 9″ cast iron skillet or 8×8 pan. Bake for 20 minutes, top with cheese and nutritional yeast and bake another 15 minutes or until center is set. (And then broil for 3-4 minutes if you want the cheese extra browned.) Pull out of oven and allow to rest about 5 minutes before slicing and serving. Top with avocado, salsa, greek yogurt, or any other garnish you prefer.

Other Egg Dishes:

Boiled Egg Casserole

Egg Salad

Leftover Oatmeal Pancakes

IMG_0178.JPGThe other morning when it dipped down into the 40’s here in FL, I made an oatmeal bar for the kids’ breakfast. I cooked up a large pot of whole oats and added a bit of vanilla and ground flax. The center of the table was set with a large cutting board filled with raisins, chopped dates, chopped almonds, unsweetened coconut, and honey. With all those goodies to add to the oats, there was about 2 cups of oatmeal left. I am not one to waste, so I knew I could make pancakes from them and my first shot was a success! Here is what I added…

 Leftover Oatmeal Pancakes

  • 2 cups leftover oatmeal

  • 1 cup organic whole wheat flour

  • 1/2-3/4 cup almond milk (depending on consistency of your oatmeal)

  • 1 egg, beaten

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon pumpkin pie spice

  • 1/2 teaspoon cinnamon

Mix flour, baking powder and soda, cinnamon, and pumpkin pie spice together. Add in oatmeal, egg, and 1/2 cup almond milk. Stir. If too dry, add more milk a little at a time until you achieve a consistency that is think enough too pour, but not too runny. Scoop about 1/3 cup of better onto a well-oiled skillet (I used coconut oil). Cook over medium heat and flip when edges begin to dry. Turn only once and allow the other side to brown. Serve with your favorite nut butter and pure maple syrup.

Hummingbird Waffles

This recipe uses the three staple ingredients of a hummingbird cake – bananas, pineapple, and pecans. That wonderful pineapple sweetness really came through in these. Enjoy them!


Hummingbird Waffles

  • 2 cups Bob’s Red Mill High Fiber Pancake and Waffle Mix

  • 1 ripe banana, mashed

  • 1/2 cup pineapple, puréed

  • 3/4 cup cashew milk

  • 3/4 cup water

  • 1 teaspoon vanilla

  • 2 tablespoons ground flaxseed

  • 1/3 cup finely chopped pecans

Place mix into a medium bowl. Add in banana, pineapple, milk, water, vanilla and flax. Stir until just mixed. Fold in pecans. Grease waffle maker generously with coconut oil. (I learned the hard way that the caramelization of the pineapple causes more sticking than with ordinary waffles 🙂 ) Garnish with pecans and a drizzle of pure maple syrup or spread on some almond butter. Makes 4 Belgian-sized waffles.

You may also like:

Crispy Sweet Carrot Pancakes

Carrot Cake Oatmeal

Tres Leches French Toast

Tres Leches French Toast

What does one do with leftover milks from her husband’s Tres Leches birthday cake? Make Tres Leches French Toast of course! This was a total experiment which turned out to be a total success 🙂 (And please excuse the darkness of the photo- it was early in the morning and not enough natural light. Had to take the picture before all the french toast vanished!)

20140906-063435.jpgTres Leches French Toast

  • 1 lb loaf whole grain bread, sliced into 1/2″ slices

  • 4 eggs

  • 1/3 cup almond milk

  • 2 Tablespoons ground flax seeds (optional)

  • 1/2 teaspoon cinnamon

  • 1 teaspoon vanilla

  • 1/2 cup evaporated milk

  • 1/2 cup sweet condensed milk

  • 8 oz organic whipping cream, divided

  • 2 teaspoons honey

Place sliced bread into an 8×8 pan. Beat eggs, milk, vanilla, cinnamon, and flax together. Slowly pour over bread. Cover with lid. (I like to snap lid in place and flip to ensure all the bread is moist. I will leave it inverted for about 10 min.) Refrigerate overnight. In the morning, preheat oven to 350. Remove french toast from fridge. Bake for about 30 minutes. Remove from oven. Combine evaporated milk, sweet condensed milk, and 1/4 cup cream. Pour milks over french toast after it has been out of the oven for about 5-10 minutes. Beat remaining cream into whipped cream, adding honey just as cream begins to reach the soft peak stage.  Slice french toast and place individual servings onto plates. Top with whipped cream. 

Crispy Sweet Carrot Pancakes – A Nod to Asheville


When we went to Asheville this summer, we discovered SOOOOOO many wonderful farm-to-table restaurants. Our favorite spot was Sunny Point Cafe. They have their own garden right next to the restaurant!


I had a wonderful “burger” of chickpeas, corn, walnuts, and carrots served with homemade green ketchup , and Scott had an ahi tuna burger that had generous chunks of fish throughout.


We were all overly happy with our meals. Anna’s pancakes were the talk of the table because of their sweetness and crispy outside. A re-creation of these flapjacks were a must! After a little internet research, I discovered that crispy pancakes require a hot oiled skillet and a thinner batter so they can cook through without burning. With a little bit of new found knowledge and some carrots and a grater in hand, I tackled this new recipe last week and the breakfast table was all smiles when the pancakes were served 🙂

Crispy Sweet Carrot Pancakes

Heat a skillet to a high temperature. I set mine at 380 degrees. Oil skillet with coconut oil (I love the flavor of the slightly sweet coconut oil with the carrots!) Place milk, water, oil, vanilla and flax into a large mixing bowl. Allow to sit a few minutes. Add in pancake mix and cinnamon and stir until just combined. Gently fold in carrots. Pour batter into circles (I use about 1/3 cup of batter per pancake) onto the skillet. Flip once edges begin to dry. Allow to cook an additional 2-3 on the other side. If they are crisping up but not cooking through, add a bit of water or milk until batter is thinner. I gave a few pancakes a try before I filled the whole skillet and found I needed to thin the batter out. Serve immediately with pure maple syrup or honey. You can freeze these for later on as well – wrap in foil and place in a freezer bag.

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Carrot Cake Oatmeal


This is for my Anna…the lover of Grandma’s carrot cake. I’m happy to serve this sweet treat to her for breakfast… All things “earthy” and yummy!

Carrot Cake Oatmeal

  • 1 cup oats

  • 1 medium carrot, grated

  • 1 Tablespoon honey

  • 1 teaspoon cinnamon

  • 1/8 teaspoon nutmeg

  • 1/8 teaspoon ginger

  • 1 teaspoon vanilla extract

  • 1/4 cup raisins

  • Pecans, chopped

  • Unsweetened almond milk- amount it takes to reach desired consistency

Cook oats according to directions (or however you normally prefer do it). Add in carrots, honey, spices, and vanilla. Stir until combined. Pour in almond milk and raisins and stir again. Top with pecans and an extra drizzle of honey.

Anna’s other favorite – Carrot Cake Muffins