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What to do with Bits and Pieces? Mini Chickpea Frittatas/Savory Muffins

What to do with all those its and pieces leftover from unused ingredients? Make mini frittatas. Frittatas are one of the best ways to use up all those ingredients leftover from other meals.


For instance, I had some kale, part of a red pepper, half an onion and some cherry tomatoes. There was not really enough for soup, but enough to make some mini chickpea frittatas. These are great for batch cooking. I made them in a bakery size tin (6 well), however, you could use a 12 well tin as well. They came out perfect, light and airy. You could call them savory muffins.

Need something quick for breakfast? These are perfect. They are great at room temperature, loaded with protein and nutrient rich veggies. They are easy to change up anytime. Just use what little bits and pieces you have leftover from other recipes.

Veggie Mixture: 

  • 1/2 large onion, diced
  • 1/2 c red bell pepper, diced
  • 1 c kale, chopped
  • 1/2 c tomatoes, cherry, quartered
  • 1 tbsp garlic cloves, minced
  • 2 tbsp vegetable broth

Combine all ingredients into a large pan over medium-high heat. Cook until veggies have softened and onions are translucent. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

  • 1 c chickpea flour
  • 2 tsp baking powder
  • 2 tsp savory blend
  • 3 tbsp nutritional yeast
  • 1/4 tsp black salt
  • 1/4 tsp turmeric

Whisk together all dry ingredients until they are well combined. Set aside.


Wet Ingredients:

  • 1 c water
  • 1 lemon, juiced

Pour wet ingredients into dry ingredients and whisk thoroughly. Stir veggie mixture into chickpea mixture. Make sure it is combined completely.

Pour into muffins tins.

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Bake for 20-25 minutes, until a toothpick inserted comes out clean.

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Serve. Eat. Enjoy.

Note: These are great serve for part of a brunch, or any other meal.


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Easy Blueberry Banana Bars

These bars are a great on the go breakfast or snack, or if you are going camping or hiking. They are portable and incredibly easy to make. This is a one bowl recipe that is packed with fruit flavor.

Have a couple of bananas past their prime, but not enough for bread or muffins? This recipe is perfect for them.

  • 2 bananas, very ripe
  • 1 1/2 c gluten-free rolled oats
  • 3 dates, pitted, finely chopped
  • 3 tbsp walnuts, chopped
  • 1 tbsp pure vanilla extract
  • 1/4 tsp cinnamon, ground
  • 1/8 tsp ginger, ground
  • 1/2 c blueberries, fresh or frozen

Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.

In a large bowl mash the bananas with a fork.

Add in oats, dates, walnuts, vanilla, cinnamon and ginger. Stir mixture until well combined.

Fold blueberries into oat mixture.

Spoon mixture into prepared baking dish.

Bake bar mixture for about 30 – 35 minutes. the edges will begin to turn brown.

Let cool for about 5-10 minutes.

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Share. Eat. Enjoy.

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Pan Toasted Pecans

However you say the name, Pecans, it really does not matter. They are delicious any way you say it. I like to toast them in a pan and add a few little touches to make them a step above ordinary – extraordinary.

You can change up the flavorings and make them different every time. I like to add them to salads for a crunch factor. Just snacking on them is good too. They are just plain good.

  • 3/4 c pecans halves
  • 2 tsp coconut sugar
  • pinch pepper
  • pinch cinnamon

In a non-stick pan. (I like to use a ceramic pan, it works beautifully.) over medium-high heat add all the ingredients. Toss periodically.

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Toast pecans until the coconut sugar has melted and coated the nuts.

Transfer nuts to a piece of foil to cool.

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Enjoy just as they are or add them to a salad. The hint of pepper brings out the cinnamon. By warming the cinnamon the flavor is magnified.


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Berry Explosion Smoothie Bowl

This smoothie bowl is berry packed and a beautiful hue of purple. I topped it with my homemade granola that gave it a needed crunch and chew factor.  It is loaded with antioxidants from the variety of berries in this smoothie bowl. Let’s just say it will do your body good.

  • 1/2 c blackberries
  • 1/2c raspberries
  • 1/2 c strawberries
  • 1/2 c blueberries
  • 1/2 c purple grapes
  • 1 tsp ground flax seed


Combine all ingredients into a high-speed blender.

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Blitz until smooth and creamy.

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Pour into bowl and top with homemade granola.

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Serve. Eat. Enjoy.

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Mini Margherita Polenta Pizzas

This is another recipe that will be in my cookbook. I thought I’d give you a little sneak peak. It is perfect for an after-school snack or for an appetizer to an Italian dinner. Either way it is delicious. Another thing, there are only four ingredients.

  • 1 precooked polenta log
  • 1 14.5 can tomatoes, diced
  • 8 oz. Miyoko’s Vegan Mozzarella
  • All-Purpose Seasoning

Preheat oven to 350 degrees.

Slice polenta into 1/2-inch rounds.

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Place polenta round on prepared baking sheet (parchment paper/silicone mat).

Sprinkle All-purpose Seasoning on top of the rounds.

Layer diced tomatoes and pieces of the mozzarella. Sprinkle all-purpose seasoning on top of the tomatoes and cheese.

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Bake for 25 minutes.

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Sweet Potato Toast

Here is a new way to make sweet potatoes, and it takes a lot less time that it usually does when making sweet potatoes. Top with your favorite nut butter and jam, or even some hummus.

  • 1 sweet potato, sliced in 1/2 inch thickness.
  • favorite toppings

Place sweet potato slices into toaster. Toast sweet potato slices 2-3 times at the highest setting.

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Top sweet potato toast with your favorite toppings.

DSC_0042 98Serve. Eat. Enjoy.

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Roasted Chickpeas

This is a protein packed snack that has a little crunch. It is the perfect combination. I made this recipe with my All-purpose Seasoning, yet you could make it with the Smokey Southwestern Seasoning or the Savory Blend. Also, you can increase the batch for snacks for a big game or party.

  • 1 15.5 oz. chickpeas/garbanzo beans drained, rinsed
  • 1 tsp All-purpose Seasoning

Preheat oven to 400 degrees.

Toss the chickpeas and all-purpose seasoning together in a large bowl.

Spread evenly the chickpea mixture onto a lined (parchment paper or silicone mat).

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Roast chick peas until desired crunchiness, about 25-30 minutes.

Serve. Eat. Enjoy.

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Mango Smoothie Bowl

This refreshing treat took less than 60 seconds to blitz in the blender. You could leave it as is and drink it as a smoothie or pour it into some containers and freeze it for a frosty, refreshing sorbet.I decided to serve it as a smoothie bowl.

You could pour these into popsicle forms and have a wonderful, nutritious treat for an after-school snack. Let the kids help you. They will enjoy them even more because they know they had a hand in helping make these refreshing yummies.


  • 16 oz. mango, cubed
  • 1 1/2- 2 c. bananas, chopped
  • 1 c coconut milk
  • 2 tbsp maple syrup

Combine all ingredients into a blender and blitz until smooth and creamy.

Pour desired amount into bowl.


Assemble toppings.

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Baked Zucchini Chips

I have been thinking about making these chips for weeks. I have been craving chips, which is very unlike me, but it is what it is. This is my solution for the crunchy chip craving. Oh yeah, it is another way to get more veggies in.

I recommend using a mandolin so that you get precise even cuts. Also, it is a whole lot faster than trying to slice them by hand. You can get you a good mandolin for under $50. It just might be worth the investment.


Note: The Smokey Southwestern Seasoning is for sale on my store page, or you can make it yourself and the recipe is found in the basics category.

Preheat oven to 350 degrees.

Mix together flour and seasoning in a large bowl.

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Slice zucchini into quarter sized thickness.

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Pat dry with paper towel.

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Toss zucchini into the seasoning mixture to coat.

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Spread zucchini coins onto a prepared sheet pan (parchment paper or silicone mat).

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Bake zucchini coins in 10 minute increments, turning each time. This will take about 30 minutes. Do not let them burn or over brown, otherwise they will taste bitter. Trust me on this. They will crisp up as they cool.

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I promise, these are worth the effort. Make it a fun time with your children. They can toss the zucchini coins into seasoning mix, or they can layer them onto the baking sheet.

Serve with your favorite dip or salsa, or all by themselves. We ate them right of the oven. That is why there is hardly any left on the plate for the picture.

Note: You can change the seasoning up with my All-purpose Seasoning or my Savory Seasoning. All the seasonings are equally good.

Note: You can also make these in the microwave.





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Easy Cranberry Banana Bars

This is a great on the go breakfast or snack. It is incredibly easy to make and packed with loads of fruit flavor. You can mix this all in one bowl, which makes it easy for cleanup.

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I had purchased a couple of large bags of fresh cranberries when they were in season, and froze them so I could have them throughout the rest of the year. The frozen cranberries work beautifully in this recipe.

  • 2 bananas, very ripe
  • 1 1/2 c gluten-free rolled oats
  • 2 1/2 tbsp dates, pitted, chopped
  • 2 1/2 tbsp walnuts, chopped
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon, ground
  • 1/8 tsp ginger, ground

Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.

In a large bowl mash the bananas with a fork.

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Add in rolled oats, dates, walnuts, vanilla, cinnamon and ginger to the mashed bananas. Stir until well combined.

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Stir- ins:

  • 1/2 c cranberries, fresh/frozen

Fold cranberries into banana mixture.

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Spoon mixture into prepared baking dish.

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Bake about 30 minutes, the edges will begin to turn brown.

Let cool for 5-10 minutes.

Share. Eat. Enjoy.

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