Weekend Update & GF Spaghetti Frittata!

Hey Guys! Happy Monday to you all!

I thought I’d share a little bit about my exciting weekend! Well, as you may know, the NYC Wine and Food Festival was this weekend. And sure enough…Ihad to go. :)

Giada and Bobby leaving

There was one talk in particular that really struck my fancy: Giada De Laurentiis and Bobby Flay talking about their roles on The Next Food Network Star. Well…I didn’t have a ticket for this powerhouse duo of a talk…so I arrived to The Times Center an hour early and talked to the guy at Will Call. He promised to let me know if there were any last minute cancellations or no shows. Sure enough, there was…and I ended upSecond Row, dead Center.

SECOND ROW!!!!!

So if that wasn’t enough, I knew this was my big chance to talk to them about Gluten Free Happy Tummy. So I made up a packet and was ready to strike when the opportunity presented itself.

And did it ever! After the show, I was able to talk to Mr. Flay about GFHT, and gave him the packet! My life is complete:) haha juuuust kidding, but it truly was exciting.

So anyway, that was my excitement of the year:) haha

Tonight I thought I’d share a fabulous recipe for my Spaghetti Frittata! Sadly, it’s not vegan, but it IS Gluten and Dairy Free and 100% delicious.

When I first served this, I got some skeptical looks….spaghetti and eggs? But once they tried a bite they were hooked!

This recipe is a great way to use up leftover spaghetti. But I made spaghetti and marinara just for this fritatta! (shh! don’t tell!)

First: The spaghetti and marinara.

1/4 onion, chopped
2 garlic cloves, minced
1 can organic diced tomatoes
1/2 tsp dried oregano and basil
pinch red pepper flakes

Sautee 1/4 onion and 2 garlic cloves in 2 tsp EVOO with salt, pepper, oregano, a pinch of red pepper flakes, and a tiny bit of fresh minced rosemary. Add in one small can on diced tomatoes and let simmer. This is your chunky marinara to serve with the fritatta as well as the sauce for the spaghetti.

After the sauce is prepared, mix your cooked brown rice noodles with it. Set aside.

Next, get your veggies ready for the frittata:

1/2 onion, diced
6 button mushrooms, sliced
1 garlic clove, minced
1/2 cup sun-dried tomatoes, chopped
1 cup spinach, chopped
a dozen or so kalamata olives, sliced

Sautee your onion, mushrooms and garlic in 2 tsp EVOO with salt and pepper. Add in: chopped sun-dried tomatoes and chopped spinach with a drizzle of balsamic vinegar and a splash of water to wilt your spinach.

Take off the heat and stir in: sliced kalamata olives. Set aside.

Assembling your fritatta:

Beat 5 whole farm-fresh, pastured eggs and 3 egg whites with a little salt and pepper.

Spray a square baking dish with olive oil spray. Take out your noodles from the sauce. There should only be a little bit of sauce on the noodles. Try and keep the chunks of tomatoes out of the fritatta (you will serve the marinara on the side). Toss with the eggs and the veggie mixture. Pour this into the prepared baking dish.

Next shred some Old Kentucky Tomme Goat Cheese or use Daiya Cheeze shreds.

Sprinkle the cheese over the spaghetti. Mmmmmm! Are you getting excited yet?!?

Bake in a 375 degree oven for 35-40 minutes.

Serve with the chunky marinara on the side and enjoy!

This fritatta was fantastic. The texture was so enjoyable–each bite had a different hidden “gem.”  There were so many different flavors goings on: tangy goat cheese; salty olives; rich, sweet sun-dried tomatoes, and the zingy marinara. And the spaghetti was marvelous…there were different textures…some got crunchy and golden, while others were chewy and succulent. I loved the chewy, meaty mushrooms too!

A hearty and delicious meal to say the least!

What was the highlight of your weekend?

Here's to you, Dad!

I have a great dad. He’s my best friend.

I love how there’s a day dedicated to showering love on the man who taught you how to ride a bike and play catch:)

But that’s not all he’s taught me. Here are the top 3 things I’ve learned from my dad:

1. The value of hard work. My dad is Mr. Problem Solver — the hardest worker. He recently retired from his job he had for over 30 years. Talk about dedication! He is loyal, dependable, and a man that gives 110%. He led by servant leadership, and empowering others.

2. Perturb to learn. That’s one of his sayings. Basically, you won’t know until you try. You’ve got to advocate for yourself.

3. What a loving marriage looks like. That may sound strange…but just hear me out. My parents have been married for 38 years. Isn’t that amazing! The way he treats and respects my mother is the most beautiful example of selfless love. I have learned through their example what a healthy, happy marriage is.

I have learned countless other lessons too — about faith, integrity, friendship, discipline, football (go Packers!), priorities, giving, and Porche Boxsters:)

So Happy Father’s Day Dad! Cheers to you!

So here are some of my dad’s favorite recipes! Breakfast, Dinner, or Dessert, there’s something for everyone!

They are ALL Gluten Free and Dairy Free. Themajority are Vegan. MD = Maker’s Diet, BED = Body Ecology Diet

Chocolate Chip Banana Bread (GF, MD)

Chinese Seared Ahi Tuna w/ Stir Fry (GF, MD)

Curry Apple Quinoa (GF, V, BED)

Fish Sticks – Baked! (GF, BED)

Cod w/ Mango Salsa (GF, MD)

Pesto Pizza (GF, BED)

Mexican Fiesta Salad (GF, V, BED)

Pad Thai (GF, V, MD)

Potato Gratin w/ Roasted Red Pepper Cream Sauce (GF, V, BED) – His #1 Favorite Dinner!

Cincinnati Skyline Chili! (GF, V, MD)

Cashew Custard in Cinnamon Crunch Bowls (GF, V, BED) – His #1 Favorite Dessert!

Chocolate & Peanut Meringues (GF, MD)

Peanut Butter & Chocolate French Macaroons (GF, MD)

What are some things you learned from your dad? Do you have any special plans for Father’s Day?

Until tomorrow!

PS: kitchen experiment tonight = exciting post tomorrow! i can’t wait!! :D