Mostly my take on healthy cooking and eating. I try as much as possible to follow the South Beach Diet (good carbs and fats), so a lot of recipes and menus are Phase 1 and Phase 2 if you are familiar with this lifestyle.

I try to eat as much organic food as possible while making it affordable and fast for working adults, college students and anyone trying to get organized in meal planning (including cost per meal and shopping lists).

Because I'm a serious foodie, this is also where I share everything else I know about food (recipes, plans, equipment, tastings). And yes, fatty, delicious temptations from time to time.

I consider myself a good cook and a courageous eater (I'll try everything and cook it myself at home when possible), so these years of cooking gave me some knowledge on how to deal with the most diverse foods.

 

Today is Meatless Monday, regardless of Frankenstorm!

I made this Rustic Onion Tart on Saturday for a French inspired dinner (foie gras and cheese was the starter). And we are having leftovers of it for lunch today. It is very easy to do, and it delivers in flavor like only French food does!

Rustic Onion Tart = $8.68 for 6 large portions

  • 1 pie crust, uncooked sheet, at room temperature (any you like) = $1.50
  • 2 large onions, cut into 1/4-inch rings = $1.34
  • 4 eggs = $0.86
  • 3/4 cup of half and half = $0.99
  • 8-10 slices of Swiss cheese = $3.99
  • 2 tbsp of flour
  • 1/2 tsp of salt
  • 1/4 tsp of black pepper
Pre-heat your oven to 350F.

1- Put the pie dough over a glass dish or pie pan (I did mine in a glass dish, as you can see). Press to the bottom and around the edges.

2- On the bottom of the dough, spread half of the onions, and half of the cheese. You don’t need to cover the onions completely.

3- Beat your eggs with the flour, half and half, salt and pepper. Pour half of this mixture over the cheese you just laid down.

4- Spread the other half of the onions and cheese, and cover with the rest of the egg mixture.

5- Bake for 50 minutes. 

Serve with a salad. I served mine with heirloom tomatoes, seasoned with sea salt. 

Nutrition Info per Portion

  • Calories = 435
  • Carbs = 39g
  • Protein =24g
  • Fat = 13.5g
  • Fiber = 5.2g

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