Posts Tagged ‘Dinner’

Easy Summer BBQ

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BBQ is clean, easy, grain free & a quick meal to end the evening. At lunch I took out 4 chicken breasts. A few hours later once they were I unthawed I put them in a ziplock & added balsamic vinegar, dried cilantro & salt and stuck the chicken in the fridge.

At dinner time we started the BBQ, chopped the yam & sweet potato into wedges, added a dash of olive oil & salt & cooked away! We threw the chicken on, chopped up avocado & tomato and were DONE! Clean, easy, quick BBQ dinner and even better there were barely any dishes for Ben to do 🙂

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Sweet Potato and Kale Chicken Patties

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Sweet Potato and Kale Chicken Patties

2 green onion, finely chopped

1/2 medium sweet potato, peeled and cut into tiny little cubes

2 1/2 cups kale, finely chopped (leaves only)

1 pound skinless boneless chicken breasts, cut into chunks

1/2 teaspoon sea salt

1 garlic clove, minced

1 teaspoon paprika

1 teaspoon Dijon mustard

1 tablespoon fresh rosemary, finely chopped

1 egg

2 tablespoons coconut flour

Instructions:

Heat a large skillet over medium high heat with 1 teaspoon coconut oil or avocado oil (or bacon grease) add green onions and cook until tender, about 3 to 5 minutes.

Add sweet potatoes and cook for 4 to 5 more minutes, until barely tender. Add kale and cook until wilted, about 2 to 3 minutes. Set aside.

Add chicken to a food processor and process on pulse until ground. Transfer meat to a large mixing bowl. Add salt, garlic, paprika, Dijon mustard, rosemary, egg, coconut flour, and sweet potato mix. Mix together with hands until well combined.

Cover with plastic wrap and refrigerate for at least 4 hours or even better overnight.

Divide your chicken mixture into 6 to 7 even patties.

Coat a large non-stick pan with coconut oil or even better bacon grease to just coat the bottom (not a lot). Add patties and cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden and cooked through.

Serve as is or with a side salad. I used a little guacamole, which was delicious!

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Crockpot Cashew Chicken

Crockpot Cashew Chicken

 

  • 2 lbs boneless, skinless chicken thighs
  • 1 Tbsp coconut oil
  • 1/4 cup GF soy sauce/coconut aminos
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sugar or honey
  • 1 garlic clove, minced
  • 1/2 tsp grated fresh ginger
  • 2 cups broccoli florets
  • 1 cup carrots, sliced into coins
  • 1/2 to 1 cup cashews
  • 1 cup cilantro, chopped
1. Grease Crockpot with coconut oil. Add chicken thighs.  (Cut into tenders, or not. Mine were left whole.)
2. Mix GF soy sauce/coconut aminos, vinegar, honey, garlic, ginger in a bowl.
3. Pour over chicken and toss.
4. Cook on high for 4 hours or low for 6-8.
5. Throw in veggies to cook for last hour.
6. Top with cashews and cilantro
Variation:
If you would like to thicken the sauce, pour some out and add some
arrowroot starch to it

Thanks to Picket Fence Paleo for this easy crockpot dinner!


Train Hard, Eat Clean, Be Well

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2 min Zucchini Noodles!!

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I have been looking for the perfect zucchini noodle maker and I FOUND IT! It was only $30 on Amazon and literally took me 3-4 minutes using 4 zucchini and yellow squashes. All you do is twist the vegetable into the spiral tool which only takes a few minutes. Here is a photo:

Once you get all your noodles into a strainer coat lightly with salt, use your fingers to toss the noodles & let sit for 20 minutes. This will help to soak the moisture out of the noodles. Then lightly rinse & dry with a paper towel. Your noodles are ready to use!!!

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Serves 2-3 people

Ingredients:
2 zucchini
2 yellow squash
Salt
5-7 chopped olives
1/4 cup chopped cilantro
5-6 chopped mint leaves
2 baked chicken breasts

Dressing:
1 garlic clove minced
Juice of 1/2 lemon
2 tbsp (or so) olive oil

Put your chicken breast in baking pan costed with salt, pepper & balsamic vinegar. Bake for 45 min at 400 deg. Make your noodles & put into colander. Sprinkle with salt & let sit for 20 min. Lightly rinse with water & damp with paper towel. Put noodles into bowl with chopped olives, cilantro & mint. In small bowl whisk minced garlic, lemon juice & olive oil. Pour onto noodles & toss to combine. Chop up your baked chicken breasts & top your noodles.

This is an AMAZING dinner!!!!

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Paleo Comfort Noodles

Ingredients:

2 small zucchini, julienned (about 2 cups) [Julienne peeler is essential.]
generous 1/4 teaspoon salt
1 tablespoon almond flour or almond meal
1/2 teaspoon coconut oil
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
3 eggs, scrambled
a handful of fresh parsley, minced for garnish (optional)
salt & pepper, to taste

Directions:

1. Place the julienned zucchini in a colander or wire strainer and toss with the salt until coated. Allow to sit for 20 minutes to drain excess water, then rinse and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step insures tender, rather than watery, noodles.)

2. While the zucchini is sweating in the colander, heat a large skillet over medium-high heat. Mix the almond flour with the coconut oil, sprinkle it with a smidgen of salt, then sauté in the pan, stirring often with a wooden spoon, until it’s toasty brown, about 1 minute. Remove from pan and save for garnish.

3. Return the pan to the heat and add the zucchini noodles. Sauté until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce heat to medium-low. Wait a minute; it’s essential that the pan cools down before adding the eggs. Add the olive oil and garlic. When the garlic is fragrant, about 20 seconds, pour in the eggs and allow them to cook until just beginning to set a tiny bit. Mix the zucchini noodles into the egg and continue to stir gently and continuously until the egg is set and clinging to the noodles. Taste, then add salt and pepper to your liking.

4. Serve noodles in a deep bowl and sprinkle with the almond flour crumbs and minced parsley. Slurping and ridiculously big bites heartily encouraged.

Thanks to “The Clothes Make the Girl” for the great comfort food recipe!!

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Paleo Orange Chicken

Ingredients

  • 1 lb. boneless, skinless chicken thighs (cut into bite size pieces)
  • 3 T fat (coconut oil works well here)
  • juice of 2 oranges*
  • zest from 1 orange
  • 1 t fresh ginger
  • 3 T coconut aminos or wheat-free soy sauce
  • 1 t chili garlic sauce or sriracha
  • 3 green onions, chopped

Method

In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken thighs and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. Add the chicken to the sauce pot and stir to coat with the orange sauce. Serve topped with sliced green onions.

*Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor.

Thanks to Health Bent for this Chinese food recipe WITHOUT MSG!!

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Amy Approved PIZZA???!!!


YEP it’s true…There IS Amy Approved Pizza! It’s grain free & pretty darn good! Give it a try!!

Prep Time: 5 min
Cook Time: 25 min
Serves: 1

Ingredients
  • ½ cup almond meal
  • ÂĽ teaspoon salt
  • ½ teaspoon each dried basil and oregano
  • ÂĽ teaspoon dried thyme
  • 1 teaspoon olive oil + extra for greasing the pan
  • 1 large egg
  • â…“ cup tomato sauce
  • pizza toppings of your choice
  • optional: grated Parmesan cheese
Instructions
  1. Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and lightly grease with olive oil.
  2. In a medium mixing bowl, combine almond meal, seasonings, olive oil, and egg. Spread the dough thinly on the parchment paper until it is 8 inches in diameter. Bake for 10 minutes. While it bakes, sauté toppings if desired.
  3. Remove crust from the oven and add tomato sauce and toppings. Bake for 15 minutes or until crisp.

Thanks to Humble Foodie for this pizza recipe!!!

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One Pot Paleo Chili

Ingredients:

2 large shredded carrots
1 bunch fresh cilantro (for garnish)
2 ripe avocados (for garnish)
3 fresh chopped tomatoes
1/2 can tomato paste
3 garlic cloves
1 tsp paprika
1 tsp sea salt
1 tsp chili powder or to taste
1-2 Tbsp cumin
1 tsp cinnamon
1 chopped onion
1 red and green pepper diced
4 cups shredded zucchini
2 lbs grass fed ground beef

Directions:

Saute the meat in a large pot until mostly done, remove and put into a separate bowl. Saute the onion, garlic, and peppers until soft in the beef grease. Then add all the rest of the ingredients into the pot and fill 2/3 of the way with water. Cover and cook on medium/low heat for 30 minutes, stirring frequently. If it is too thin leave lid off and simmer for 5-10 more minutes until it thickens. Serve with avocado slices on top and cilantro garnish. Serves 6-8.

Change It Up:
Add some 3-4 oz of grass fed beef or pastured chicken liver. No one will know the difference except but they get a good serving of fat soluble vitamins and brain boosting DHA.

Thanks to Grass Fed Girl for this great chili recipe!

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AMAZING Kale Salad!


I used to be intimidated by making my own Kale Salad.  I thought it would be super tough & hard to eat.  BUT I was proved wrong on Easter when Mr Hall brought over a really great one!

Kale Salad:

Kale – prepackaged or shredded (New Frontiers has a great pre-packaged option)
Shredded or thinly sliced carrot to taste
Sliced strawberries

Dressing:
Olive oil
Red wine vinegar
Juice of small blood orange or orange
Salt & pepper to taste

Dress and toss and let sit for half hour or more
(Amount of oil to vinegar is approx 2:1, or to preferred taste)

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Preparing a healthy breakfast, lunch, and dinner seven days a week while  living a busy life isn’t easy. Even when you know how to cook and what to eat  (meat, fish, fowl, eggs, veggies, fruits, nuts and seeds) it’s still a challenge  to come up with a variety of tasty meals. The best approach is to plan ahead at  the start of each week so you can make one shopping trip for many meals. But who  actually has time to plan ahead?

This week, it’s done for you. Below are five recipes that can be hammered out  in a total of 35 minutes of focused cooking. All the planning is done for you;  just shop and set aside some time in the kitchen. You’ll be rewarded five days  straight when you open the fridge and a meal is waiting for you.

Notes:

  • Each recipe serves two people. If you are serving more or fewer people  adjust the shopping list and ingredient quantities accordingly.
  • Provided below are cooking instructions for preparing all five recipes at  once, and cooking instructions for preparing each of the five recipes individually.

Shopping List By Item:

Meat: 1 1/2 pounds boneless beef (tenderloin, sirloin,  flank steak, strip steak) (680 g) 4 salmon fillets (6 ounces and about 1 inch  thick) skinned. To save time, ask the fish monger to do this for you. (170 g,  2.5 cm)

Produce: 4 bell peppers (red, yellow and/or orange) 1  head of broccoli 1 large cucumber or several small Persian cucumbers 3  limes 5 to 8 ounces of salad greens (enough for 4 individual salads) (142 to  227 g) 2 avocados

Frozen: 16 ounces frozen chopped spinach (455 g)

Refrigerated: 6 eggs

Nonperishable: 1 can coconut milk (13.5 ounces/400  ml) olive oil salt black pepper powdered cumin chili powder dried dill coconut aminos or tamari

Shopping List by Recipe

Steak with Creamed Spinach 8 ounces boneless beef  (tenderloin, sirloin, flank steak, strip steak) (227 g) 8 ounces frozen  chopped spinach (227 g) 1 can coconut milk (13.5 ounces/400 ml) 1 bell  pepper (red, yellow or orange) 1 lime olive oil salt

Steak Salad 8 ounces boneless beef (tenderloin, sirloin,  flank steak, strip steak) (227 g) 1 bell pepper 4 to 6 ounces of salad  greens (enough for 2 individual salads) (113 to 170 g) powdered cumin chili powder 1 lime olive oil salt 1 avocado

Steak Stir-Fry 8 ounces boneless beef (tenderloin,  sirloin, flank steak, strip steak) (227 g) 1 bell pepper (red, yellow or  orange) 1 head of broccoli olive oil salt pepper coconut aminos  or tamari

Salmon Salad 2 salmon fillets (4 to 6 ounces and about 1  inch thick), skinned (113 to 170 g and 2.5 cm) 1 large cucumber or several  small Persian cucumbers, sliced into rounds 4 to 6 ounces of salad greens  (enough for 2 individual salads) (113 to 170 g) 1 lime olive oil salt 1 avocado

Salmon Frittata 2 salmon fillets (4 to 6 ounces and about  1 inch thick), skinned (113 to 170 g and 2.5 cm) 1 bell pepper 8 ounces  frozen chopped spinach (227 g) 6 eggs salt pepper dried dill olive oil

Main Tools to Have Ready

3 rimmed baking pans 1 or two cutting boards Sharp knives for cutting  veggies and raw beef 12-inch or larger skillet (30 cm) 10-inch oven-proof  skillet (to make a frittata) (25 cm) 8-inch or larger pot (20 cm)

Cooking Instructions for 5 Meals in 35 Minutes

Preheat oven to 450 ÂşF (232 ÂşC).

Take the frozen spinach out of the freezer and the meat and salmon out of the  refrigerator.

Thinly slice bell peppers and place in a rimmed baking pan.

Cut broccoli into small florets and place in a rimmed baking pan.

Toss both the peppers and broccoli liberally with olive oil.

Put both pans in the oven.

Season the salmon lightly with salt and pepper. Place in a baking pan and put  in the oven. Set a timer for 12 minutes; this is a reminder to take the salmon  out. When you take the salmon out, leave the veggie in the oven.

Once the salmon is in the oven, slice the cucumber and set aside.

Juice the limes into a small bowl and set aside.

To make lime salad dressing, whisk together 3 tablespoons (45 ml) of lime  juice, 1/2 cup (125 ml) of olive oil and 1/4 teaspoon (1 ml) of salt. Set aside.  (Don’t discard remaining lime juice.)

Slice the beef very thinly into 1 to 2 inch long (25 to 50 cm) slices.  Lightly season with salt and pepper.

Check the salmon – is it done?

Set a 12-inch skillet (30 cm) and an 8-inch pot (20 cm) over medium-high  heat. Add about a tablespoon of olive oil to each. When the oil is hot, add 2/3  of the sliced meat to the 12-inch skillet and the rest to the 8-inch pot.

Cook the meat, stirring only once or twice, until it’s cooked through to  medium-rare, about 3 minutes.

Turn the heat off under the 12-inch skillet.

To the 8-inch pot with meat, add half the frozen spinach and the can of  coconut milk. Bring to a boil for five minutes then turn off the heat under the  pot.

Take the broccoli and red peppers out of the oven. Turn the oven off and turn  on the broiler.

Use a fork to flake two of the salmon fillets into small pieces.

Whisk the eggs together really well in a bowl. Add a pinch of salt, pepper  and dried dill.

Warm a few tablespoons of olive oil in a 10-inch skillet (25 cm) over high  heat.

Add the remaining frozen spinach and sauté for 3 to 5 minutes (there should  be very little or no liquid in the pan).

Add the flaked salmon. Stir well then pour in the eggs and stir once to  evenly spread the egg around.

While the eggs begin to set, place a few red pepper slices on top. Put the  skillet in the oven. Cook the frittata under the broiler for 3 to 5 minutes  until the egg sets and is firm.

Finishing Instructions:

Steak with Creamed Spinach: Roughly chop several slices of  roasted red pepper. Add them to the pot of steak and coconut milk. Season with  lime juice, salt and pepper.

Steak Salad: Place beef slices and 1/2 of red peppers over  mixed greens. Lightly season the salad with a few pinches of cumin and chili  powder. Right before eating add 1/2 of a sliced avocado to each salad and lime  dressing.

Steak Stir-Fry: Toss remaining steak slices with broccoli  and red peppers. Season lightly with coconut aminos or tamari.

Salmon Salad: Set each of the two remaining fillets over  several handfuls of salad greens. Garnish with cucumber slices. Right before  eating add 1/2 of a sliced avocado to each salad and lime dressing.

Salmon Frittata: Slice to eat, hot or cold. Serve over a bed  of salad greens if desired.

Individual Recipes

Beef with Creamed Spinach

Serves: 2

Time in the Kitchen: 25 minutes

Ingredients:

  • 8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak) (227  g)
  • 1 tablespoon olive oil or coconut oil
  • 8 ounces frozen chopped spinach (227 g)
  • 1/2 a bell pepper, thinly sliced
  • 1 can coconut milk (13.5 ounces/400 ml)
  • 1 lime, juiced
  • Pinch of salt
  • Pinch of black pepper

Instructions:

Slice the beef very thinly into 1 to 2 inch (25 to 50 cm) long slices.

Lightly season with salt and pepper.

In a wide skillet or pot heat a tablespoon of oil.

When the oil is hot add the beef. Cook the meat, stirring only once or twice,  just to brown the outside, about 1 to 2 minutes.

Add the spinach. Cook until soft then add the bell pepper and coconut  milk.

Bring to a boil for five minutes then turn off the heat under the pot.

Season with lime juice, salt and pepper.

CreamedSpinach

 

Steak Salad

 

Serves: 2

 

Time in the Kitchen: 20 minutes

 

Ingredients:

 

  • 8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak) (227  g)
  • 1 tablespoon (15 ml) plus 1/2 cup olive oil (125 ml)
  • 1 bell pepper, thinly sliced
  • 4 to 6 ounces of salad greens (enough for 2 individual salads) (113 to 170  g)
  • Pinch of powdered cumin
  • Pinch of chili powder
  • 3 tablespoons lime juice (45 ml)
  • 1/4 teaspoon salt (1 ml)
  • 1 avocado, sliced

 

Instructions:

 

Slice the beef very thinly into 1 to 2 inch (25 to 50 cm) long  slices.

 

Lightly season with salt and pepper.

 

In a wide skillet heat a tablespoon of olive oil.

 

When the oil is hot add the beef. Cook the meat, stirring only once or twice,  until it’s cooked through, 2 to 3 minutes. Set the meat aside in a large  bowl.

 

Add the bell pepper to pan (with a little more oil if needed) and saute for  just a few minutes. Toss the bell peppers with the meat, along with the salad  greens. Season the salad lightly with cumin and chile powder.

 

To make lime salad dressing, whisk together the remaining 1/2 cup of olive  oil with the lime juice and salt.

Dress the salad and add avocado.

SteakSalad

 

Steak Stir-Fry

 

Serves: 2

 

Time in the Kitchen: 35 minutes

 

Ingredients:

 

  • 2 bell peppers, thinly sliced
  • 1 head of broccoli, cut into small florets
  • Several tablespoons of olive oil
  • 8 ounces boneless beef (tenderloin, sirloin, flank steak, strip steak) (227  g)
  • Salt
  • Pepper
  • Coconut aminos or tamari

 

Instructions:

 

Preheat oven to 450 ÂşF (232 ÂşC).

 

Place bell peppers and broccoli in a rimmed baking pans

 

Toss the vegetables liberally with olive oil and put the pans in the oven.  Set the timer for 20 minutes.

 

Slice the beef very thinly into 1 to 2 inch (25 to 50 cm) long slices.

 

Lightly season with salt and pepper.

 

In a wide skillet heat about a tablespoon of olive oil.

 

When the oil is hot add the beef. Cook the meat, stirring only once or twice,  until it’s cooked through to medium-rare, about 3 minutes. Put the meat in a  large bowl.

 

Toss the meat with the bell peppers and broccoli. Season with coconut aminos  or tamari.

 

StirFry

 

Salmon Salad

 

Serves: 2

 

Time in the Kitchen: 20 minutes

 

Ingredients:

 

  • 2 salmon fillets (4 to 6 ounces and about 1 inch thick) (113 to 170 g and  2.5 cm)
  • black pepper, for seasoning salmon
  • 1/4 teaspoon salt, plus more for seasoning salmon (1 ml)
  • 3 tablespoons lime juice (45 ml)
  • 1/2 cup olive oil (125 ml)
  • 4 to 6 ounces of salad greens (enough for 2 individual salads) (113 to 170  g)
  • 1 large cucumber or several small Persian cucumbers, sliced into rounds
  • 1 avocado, sliced

 

Instructions:

 

Preheat oven to 450 ÂşF (232 ÂşC).

 

Lightly season the salmon with salt and pepper. Place in a rimmed baking pan  and bake for 12 minutes, or until cooked through to your liking.

 

While the salmon cooks, make the salad dressing by whisking together the  remaining 1/4 teaspoon salt with the lime juice and olive oil.

 

Toss the salad greens and cucumber slices with salad dressing. Set the salmon  on top of the greens. Garnish with avocado.

 

SalmonSalad

 

Salmon Frittata

 

Serves: 4

 

Time in the Kitchen: 30 minutes

 

Ingredients:

 

  • 2 salmon fillets (4 to 6 ounces and about 1 inch thick), skinned (113 to 170  g and 2.5 cm)
  • Pinch of salt
  • Pinch of black pepper
  • 6 eggs, whisked
  • Dried dill
  • 2 tablespoons olive oil
  • 8 ounces frozen chopped spinach (227 g)
  • 1/2 a bell pepper, thinly sliced

 

Instructions:

 

Preheat oven to 450 ÂşF (232 ÂşC).

 

Lightly season the salmon with salt and pepper. Place in a rimmed baking pan  with the red pepper and bake for 12 minutes.

 

When the salmon comes out, turn the oven off and turn the broiler on.

 

Use a fork to flake two of the salmon fillets into small pieces.

 

To the eggs add a pinch of salt, pepper and dried dill.

 

Heat olive oil in a 10-inch skillet (25 cm) over high heat.

 

Add the frozen spinach and saute for 3 to 5 minutes (there should be very  little or no liquid in the pan).

 

Add the flaked salmon. Stir well then pour in the eggs and stir once to  evenly spread the egg around.

 

While the eggs begin to set, place the red pepper slices on top. Put the  skillet in the oven. Cook the frittata under the broiler for 3 to 5 minutes  until the egg sets and is firm.

 

Frittata

 

Thanks to Mark’s Daily Apple for these amazing recipes!!!

 

AmyApproved = Creating Harmony Through Fitness & Whole Foods!!

 

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Check out Amy’s online fitness superstore ShapeItUp.com!!

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