Category Archives: breakfast

Mouth Watering Frittata with Turkey Bacon, Corn Bread and Cherry Strawberry Preserves


I don’t generally toot my own horn, but this late night dinner was absolutely flavor-packed, delectable and fiery.

I made Egg Frittata with apple smoked turkey bacon and corn bread. This meal was very easy to make, absolutely delicious, and a perfect ‘breakfast inspired’ dinner. The hardest part of this meal is heading to your local farmer’s market to pick up these ingredients.

I went to the Farmer’s market this morning and purchased a ton of veggies, produce and some interesting curiosities. I know it’s a schlep to get to your local market, and generally you should bring cash, but I cannot express how much BETTER the food tastes when you get it fresh and local. It’s no joke.

watch in 1080 HD if you can (right corner of your window)

Tonight’s meal was simple, but you will need a few tools.


1. 5 eggs
2. 1/2 cup egg beaters
3. white cheddar cheese
4. skim milk
5. pepper/salt
6. Sweet roasted pepper flakes
7. Apple smoked salt

8.Italian Parsley
9. Chard
10. Mustard Greens
11. Turkey bacon
12. Tomatoes
13. Shiitake mushrooms
14. Half a yam
15. Preserves
16. Trader Joe’s cornbread mix

Two Jars pictured above purchased from All Star Organics.

White Cheddar Cheese purchased at the Embarcadero Farmer’s Market. You will only need about 1/7 of the package for the entire Frittata. On the right you see shiitake mushrooms, chard, italian parsley and yams.


1. Chop the garlic and the rest of your veggies and transfer to a cast iron pan (round and good size)—>(don’t forget to skin the yams and chop into very bite-size pieces).
2. Carmelize it in a pan with a tablespoon or two of olive oil.
3. Add your chopped onions to the garlic & olive oil and simmer.
4. Add the rest of the chopped veggies, stir around and multi-task by pre-heating the oven to 360 degrees.
5. Add all herbs including Italian Parsley, Sweet Pepper Flakes, Salt and Pepper.
6. After sauteing veggies pour your mixture of 5 eggs, skim milk (with salt and pepper) into the pan on medium heat.
7. Add a generous amount of cheese to the top equally distributed (not too generous–but generous enough).
8. Let sit for over medium heat until transferring the frittata into the oven (smaller ovens are better because they heat up faster and cook faster).
9. Let bake for about 20 minutes or until top is somewhat hardened (not too hard) and browned. Let cool.

For Bacon and Cornbread please scroll down–>

Pictured Above is Frittata Before

Turkey Bacon is a delicious and flavorful source of protein. Trader Joe’s sells wonderful lean uncured Turkey Bacon (not the peppered one since you are flavoring it yourself).


1. Spray olive oil (we want this spray because there are far less calories as opposed to the olive oil in the first dish).
2. Five pieces of turkey bacon (low fat).
3. Smoked apple salt.


1. Brown bacon on both sides.
2. After somewhat browned (not burned but dark/crispy) put into the oven with the frittata to keep warm and crispy.
3. When removing from the oven pad down with paper towel to remove excess oil.

Pictured on the left are the cherry strawberry fruit preserves I bought at the Farmer’s Market today directly from the farmer (Strawberry Cherry). On the right is my cheat product. I made cornbread from a box (shhh).

Corn Bread. Corn bread is delicious–it’s a little sweet and grainy–and as far as I am concerned there is no reason you can’t eat it for dinner along with your other breakfast inspired ingredients. I made my corn bread the night before and you might want to do this too since there is a lot going on in this meal (in the oven). Plus this is very easy to make!


Box of Corn Bread from Trader Joe’s (we are cheating….but it’s ok!)

1. Two eggs
2. 3/4 cup apple sauce
3. 1/4 cup skim milk


1. Dump packet into a large bowl along with eggs, apple sauce (replacing requested vegetable oil) and milk.
2. Stir with immersion blender until consistency is smooth and thick and there are no traces of the powdery corn bread mix.
3. Spray a medium sized rectangular or square pan.
4. Put into the oven at 350 degrees until browned.
5. Remove after between 20 and 40 minutes and allow to cool.

Frittata (After)

You see I topped the corn bread with a dollop of the preserves. I also chopped fresh tomato and added some salt to the top. The Frittata when you take it out of the oven should look somewhat like a pie–with a crisper periphery.  You can use your spatula to serve the Frittata.


Pomegranate Smoothie with Blueberry Flax Seed


Summer is coming and on a hot day there’s nothing better than an icey cold smoothie.

You don’t have to necessarily go out to buy special ingredients for this drink–you can generally use what you have in the house. I love the blender I purchased off of Amazon. For this smoothie I used pomegranate seeds which I believe are in season from September through February. They come in neat packages pre-seeded from Trader Joe’s. They are delicious!

I generally go to the Farmer’s Market on Saturdays and I pick up all of the in-season produce I want. Some of you don’t like pineapple, some of you love strawberries, some of you hate apples, some of you love oranges–so you can really have fun here experimenting with your favorite delicious fruits. Just be careful, as too much fruit might make you feel sick and give you a really strong sugar high. Your smoothie really only needs ice, some dairy product (yogurt or milk) and fruits. I have added some other ingredients but you don’t have to.

I bought this special flax seed from Trader Joe’s because a trainer once told me to.$1020101736.jpg

For this smoothie can use:

1/2 cup of 0% Fage Yogurt
3 ice cubes
1 table spoon Flax Seed
1/2 cup skim milk
1/4 cup pomegranate seeds

other optional ingredients

1 tablespoon cinnamon
1 tablespoon Agave Sugar
1/3 cup pineapple
1/2 banana
1/2 blood orange

Persimmon Rose Petal Sugar French Toast


Cooking always puts me in a good mood. So it was no surprise that when I woke up a little groggy the other morning, being in the kitchen gave me a much needed boost of energy.

Since I am a French Toast fanatic I decided to cook up Persimmon Rose Petal Sugar French Toast (let’s just call it PERPS–since it’s such a long title!).

This recipe is really delicious, fast and pretty!

The ingredients aren’t difficult to find–but you might have to order the Rose Sugar if you want to dress it up a little.


1 ripe persimmon
3 eggs
1 half cup skim milk (any milk will do)
1 teaspoon cinnamon
1 teaspoon rose petal sugar
3 chocolate graham cookies or graham crackers (Trader Joe’s has assorted types of low-fat, low-calorie bite size cookies)
dollop of light whip
olive oil spray
1 teaspoon vanilla extract
whole grain bread


1. Mix together eggs, milk, cinnamon and vanilla extract
2. In a blender puree the persimmon (after removing inside core)
3. Add mixture from #1 to blender and blend that baby
4. Pour blended mixture into a large bowl
5. Spray the pan w/olive oil spray and put on medium-high heat
6. Soak the bread in the bowl on both sides til thoroughly moist
7. Using a spatula, fry bread in pan on both sides until brown
8. Put cooked French Toast in oven at 250 degrees to keep it warm
9. Use any remaining persimmon pieces to decorate the plate
10. Put a dollop of light whip on top of French Toast and if so desired add a spritzel of rose sugar and cinnamon
11. Crumble a few of your chocolate animal cookies and graham cracker and spritzel over the top and around the periphery of the bowl
12. Enjoy!!

Pumpkin Buttered French Toast You Will Fall For


There’s one thing about the French I will NEVER get sick of. It’s … yes you said it… their toast!!

French Toast is the ultimate in comfort food. You can dress it up any way you like. As you readers know I try and keep things on the lighter side–without depriving myself of delicious-ness.

This is my uber healthy Fall French toast–and you will–fall that is.


Whole wheat bread (fluffier is better–preferably some kind of multi-grain)
Pumpkin butter (or any kind of flavored topping you like)
Light whip (if you are feeling naughty)
Agave (instead of syrup)
Light or skim milk (I buy Fat Free Lactaid because it’s a little sweet–no I’m not lactose intolerant)
Olive oil or spray
Vanilla extract


1. Get out a bowl and mix two eggs, a splash of milk, a teaspoon of cinnamon, a teaspoon of vanilla extract.
2. Bathe the bread in the yolky liquid mixture on both sides til it’s soaked.
3. Pour a small amount of olive oil or spray on the pan
4. Take the bread–bathed in the liquid mix–and fry each side until browned
5. Put finished pieces in the oven if you want to keep them warm until ready to be served
6. chop bananas and fry them until browned
7. Serve French toast with a dollop of Pumpkin Butter, Agave on the side and the whip (this is your opportunity to be creative)

Serve on Saturday morning–to hungry patrons you love–and watch morning weekend Cartoons together (Pixar). After indulging go out and enjoy your weekend–away from the computer!