THE ARTISTIC LIFE – Living the creative life in everything we do

Posts tagged ‘healthy cooking’

Easy Recipe for Salmon and Spinach Frittata with Fruit Salad

You say ‘frittata’, I say ‘fritayta’…let’s call the whole thing off! (Actually, I don’t know anyone who says ‘fritayta’ but the song seemed to fit…)

Anyway, here is an easy and nutritious workday recipe that I made last night, using a lot of ingredients we happened to have (and finally used that can of salmon I’ve had in the pantry!) This recipe is loaded with Omega 3’s!!

Salmon and Spinach Frittata

  • 6 eggs (I used eggs fresh from a local farm for added nutrition, Omega 3s, and flavor)
  • 1 can Wild Alaskan Sockeye salmon
  • 1/2 cup coconut milk
  • 1 small onion, diced
  • 1 cup fresh spinach, chopped
  • 1 clove garlic (or garlic powder)
  • 2 tablespoons dill (fresh is always best, but dried will do)
  • 1 small tomato, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon ginger
  • salt and pepper to taste

Preheat the oven to 350 degrees.

Beat the eggs in a bowl. Add the contents of the can of salmon to the bowl. Add the coconut milk, dill, and salt and pepper.

In a pan, heat olive oil. Saute diced onion, garlic and ginger for 4-5 minutes, until the onion turns translucent. Add the spinach and saute until the spinach cooks down, another 4-5 minutes. Place the spinach/onion mixture into the bottom of a greased pie pan or casserole dish. Pour the egg/salmon mixture on top of the spinach mixture in the pie pan/dish. Bake for about 30 minutes. Place the tomato slices on top of the frittata. Bake for another 20-30 minutes, until the eggs are set and slightly brown on top.

It’s almost my husband, Curt’s, birthday and he received a fruit basket from my parents as a birthday gift. Trying to use up some of this fruit, I decided to make an easy fruit salad as a side item for dinner. Here is the simple recipe:

Fruit Salad

  • 1 apple, cut into chunks
  • 1 pear, cut into chunks
  • 1 orange, separated into slices, and each slice cut in half
  • 1/4 cup orange juice for a little extra sweetness, and to keep the fruit from browning

Place all of the fruit pieces into a medium size bowl.

Fruit Salad Dressing:

  • 1/2 cup Greek yogurt
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  • 1/8 cup honey (I used orange blossom honey – also a gift from my mom)
  • dash of cinnamin

Mix all ingredients together into a small bowl. Use as a topping to the fruit salad.

Enjoy and have a Happy Easter!!

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Local Organic Veggies

We put down our payment for our 2011 share in local Batten Bay Farm. This is what they call Community Supported Agriculture (CSA), where locals can purchase a partial or full share in the vegetables that get produced each year. Every week from June through November, we get to pick up a selection of produce that’s ready for that week. I’m excited about this…it’s supporting our local economy and will encourage healthy organic eating throughout the year (will certainly help with my cholesterol-lowering diet and that will make my doctor happy!). We receive our first veggies in the beginning of June and I plan on taking pictures of our selections as well as providing you all with some healthy recipe ideas.

If any of you have this opportunity, try seeking out any local farms to see  if they offer this…it’s a win-win for you, the locals and the farmers!

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