Breakfast: Zucchini Omelette Baked / Steamed/ Fried

My favourite way of preparing omelette lately is by steaming or baking it. Steamed omelette creates a very nice fluffy texture that I really enjoy. Baking creates a texture that is similar to flying and also creates some browning if that is what you are after. 

This omelette allows you to incorporate leftover egg yolks, and use zucchini that currently is in season. 

This year my garden blessed me with an abundance of zucchini so I ventured on a culinary journey to make the best of this nutrient dense vegetable. And starting your day with a healthy protein packed breakfast is always a win!

Ingredients

• Around 150-200 g of zucchini, grated. Peel it if skin is hard.
• 3 scallions or a bunch of chives, chopped
• Bunch of fresh parsley, chopped
• 4-5 eggs, can use leftover egg whites or egg yolks
• 25-50g hard cheese such as parmesan, gruyere, grated (optional)
• salt, pepper
• 2 tsp pine nuts (optional)

Instructions

1. Place eggs in a blender and mix until fluffy.

2. Add chopped scallions, parsley, grated zucchini, grated cheese (optional) and pine nuts (optional).

3. Mix all ingredients with a spoon until well combined.

4. Season to taste.

5. You can fry it, bake it, or steam it! Place the mixture in a frying pan with some butter and cook covered for about 5-7 minutes. Alternatively, place the mixture in a dish that can go to the oven or into a steaming vessel. Bake or steam for about 20-25 minutes.

6. Enjoy!

7. If you made the recipe - share and tag it @healthywithjoanna

Pumpkin smoothie

"One little pumpkin smiling smiling. One little pumpkin is happy." 

Every year I look forward to fall to enjoy this pumpkin smoothie. I swear it is better than the best dessert or ice cream.

Ingredients:

1 small pumpkin, baked then peeled and deseeded 

1 ripe banana

2-3 dates

4 cloves

4 cardamom pods, shell removed

0.5 tsp Ceylon cinnamon 

Pinch of sea salt 

1 cup of oat milk, coconut milk, coconut water, or just water 

Instructions:

1. Place all ingredients in a blender and blend until smooth. Enjoy it right away or for a snack later.

2. If you tried the recipe, share it and tag it @healthywithjoanna 

Butternut Squash Soup

I had been struggling a bit with allergies over the last couple of weeks. This has been eating up my time as I had to focus on reducing my symptoms rather than enjoying life.

This soup is low in histamine and will help everyone suffering at this time of the year. The recipe is based on Yasmina, the Low Histamine Chef.

Ingredients:

1 large butternut squash

1 large onion

3 garlic cloves

0.5 can of coconut milk

2-3 tbsp of black sesame seeds

pinch of saffron

5 large basil leaves

3-4 cups of water

sea salt

pepper

ghee

Instructions:

1. Roast the whole butternut squash 

2. Use ghee to fry chopped inion with crushed garlic cloves.

3. Fill the pot  with 3-4 cups of water and coconut water, add the roasted squash chunks, fried onion with garlic. All all remaining ingredients. 

4. Cook on a gas mark 2.6 for about 25 minutes.

5. Blend all the ingredients.

6. You can serve the soup with with fresh herbs.

7. Enjoy!

Thanksgiving: Cranberry, orange and rosemary sauce

This Canadian Thanksgiving we are celebrating with a duck breast served with shallots in a red wine reduction, topped with a cranberry, orange and rosemary sauce.
I am going to share with you my special cranberry sauce recipe.

Ingredients:
150g of fresh cranberries
2 branches of fresh rosemary
juice from 0.5 orange
0.5 c of water
1 tbsp of butter
0.5 c of red wine
4 tbsp of honey
Salt, pepper
2 tbsp arrowroot

1. On a medium heat cook cranberries and rosemary for about 10 minutes.
2. Add remaining ingredients (except arrowroot), reduce heat to low. Cook for another 15 minutes.
3. Blend all ingredients. Then cook for another 15-30 minutes on a very low heat.
4. Mix arrowroot with some water, then stir it into the sauce.
5. Serve hot with duck, turkey, or pork. You can mix in juices from cooking meat.
6. Enjoy.