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.

 

Now for a REALLY easy Meatless Monday idea:
Rustic Veggie Tart:
1 pie crust, preferably whole wheat 
1 large onion, sliced 
20 asparagus spears, chopped
20-30 grape or cherry tomatoes, cut in half
4 eggs
1/2 cup of heavy cream
1/2 cup of milk
3 tbsp of whole wheat flour
8 slices of cheese (provolone, cheddar or Swiss)
Salt and black pepper to taste
Press the pie crust around a 9-inch dish or cake pan. 
Sprinkle half of the onions, asparagus and tomatoes over the crust. 
Cover with half of the cheese.
Mix together the eggs, flour, heavy cream, milk, salt and pepper. Pour half of the mix over the veggies.
Repeat: onions, asparagus, tomatoes, cheese and the rest of the egg mixture. 
Bake at 350 F for 45 minutes.
Decadent and healthy? Yes!
Cheers.

Now for a REALLY easy Meatless Monday idea:

Rustic Veggie Tart:

  • 1 pie crust, preferably whole wheat 
  • 1 large onion, sliced 
  • 20 asparagus spears, chopped
  • 20-30 grape or cherry tomatoes, cut in half
  • 4 eggs
  • 1/2 cup of heavy cream
  • 1/2 cup of milk
  • 3 tbsp of whole wheat flour
  • 8 slices of cheese (provolone, cheddar or Swiss)
  • Salt and black pepper to taste
  1. Press the pie crust around a 9-inch dish or cake pan. 
  2. Sprinkle half of the onions, asparagus and tomatoes over the crust. 
  3. Cover with half of the cheese.
  4. Mix together the eggs, flour, heavy cream, milk, salt and pepper. Pour half of the mix over the veggies.
  5. Repeat: onions, asparagus, tomatoes, cheese and the rest of the egg mixture. 
  6. Bake at 350 F for 45 minutes.

Decadent and healthy? Yes!

Cheers.

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    TRYING THIS TODAY. It’s sitting in the kitchen, cooling down a little bit before I eat it. It smells really good. It’s...
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