Simply Kenzie M

Yesterday morning I had a strong craving for a frittata, random I know. I've always loved frittatas, but recently egg yolks have been upsetting my stomach so I never made them. However, I've been having success these last couple of days when eating egg yolks, so I thought I would give it a try. Happily my stomach did not hurt after eating this…yay!! I felt so domestic-like pulling this out of the oven. It seemed like it should go on my window sill like in all of the books. I put the sweet potato slices on the bottom of the pan and then poured the egg mixture over it and this cool thing happened. The sweet potato slices got sandwiched in between the layers of egg. It was so neat…and delicious! Sweet Potato Frittata  Ingredients: 6 or 7 slices sweet potato  6 eggs 1/2 cup almond milk ( or any milk) 1/2 cup mixed baby greens or spinach, chopped 1 tsp. Himalayan salt 1 tsp. dried oregano 1 tsp. dried parsley 1 tsp. dried chives  parmesan cheese, shredded,

I thought I would share a yummy recipe that I made today. It's very simple, easy, and you can adapt it to your needs. There is no garlic, onion, soy, or other high-FODMAP foods, so it's a great lunch or dinner for people with IBS. I kind of just threw this together because I wanted something quick after my dance classes, and it turned out to be really yummy! Quinoa "Fried Rice" Serves: 2 1 cup quinoa, uncooked 2 cups water 2 tsp. olive oil 2 cups mixed vegetables, chopped* 2 eggs salt fish sauce (optional) Parmesan cheese (optional) Pour the water and quinoa into a medium pot and bring to a boil. Once boiling, reduce to a simmer and cover for about 15 minutes. Turn off the heat and fluff with a fork. Cover again and let sit for a couple of minutes.  While the quinoa is cooking, heat the oil in a large fry pan. Place the vegetables in and cook until tender. Place in a bowl and set aside. In the same pan, lightly scramble the eggs.  When the quinoa