Solar Cooking – Zucchini Swiss Chard Fritatta

Morning Friends! This morning I am going to make another frittata for breakfast in my Solavore Solar Sport Oven. I am so enjoying harvesting the suns energy to cook my family meals. I set my solar oven outside at about 8am to preheat with the reflectors, since it is early morning time and the rays are not very hot at the moment.

TIP when cooking with liquid: Yesterday when I made my first frittata I didn’t have the solar oven level, so when I checked on my dish it was all formed up on one side leaving a very thin layer of egg matter on its opposite side. So make sure you have your solar oven on a leveled surface.

 

Zucchini Swiss Chard Frittata

• 1-2 cups thinly sliced swiss chard

• 1 small zucchini sliced into thin rounds

• 1 medium chopped bell pepper

• 1/2 – 1 cup chopped scallions

• 1/4 – 1/2 cup feta cheese crumbles

• 8 eggs

• Milk – optional

• Handful of minced herbs (I used oregano, dill & thyme)

• Coconut oil

• Salt & Pepper to taste

 

INSTRUCTIONS:

• Preheat your solar oven

• Sauté the bell peppers in a skillet, medium heat, with some coconut oil, until they start to brown.

• While the bell peppers are cooking, grease the inside of your dark 4 qrt. pot with coconut oil and layer the bottom with the sliced swiss chard.

• Cover the swiss chard with a layer of sliced zucchini rounds so you can no longer see the chard. Season with salt and pepper.

• Now add the sautéed bell peppers, scallions and minced herbs. Top off with the feta cheese crumbles.

• In a separate bowl blend your eggs together until well combined. You can add a little bit of milk if you desire. Pour over mixture.

• Season the top with salt & pepper.

• Cover with lid and place into your preheated solar oven for 1-2hrs.

ready to place in the solar oven
1hr and 45m later breakfast is ready!


 

7 Layer Breakfast

 
I like to bake an egg inside a half of avocado, this was my plan for breakfast this morning – but came up with this instead. Makes 2 servings.

• 1 cup or more mashed avocado

• 2 chopped up tortillas or 4 corn to make gluten free

• salsa

• shredded cheese

• 2 – 6 eggs

• seasonings to taste: lemon juice, salt, pepper, chili powder, Italian seasoning etc.

Take individual portion oven proof cups and grease with coconut oil. Set aside.

Chop up 2 tortillas or 4 corn tortillas. Divide into 4 portions. Add one portion to each cup to form the bottom layer.

Take the mashed avocado and add some lemon juice and salt and pepper to taste. Divide equally into cups to form a nice 2nd layer of goodness.

Next add a small layer of salsa then the last two portions of tortillas.

Next add a layer of shredded cheese. 

For the eggs I recommend cracking individual portions (1-3 eggs depending what your cup can hold) into a separate bowl in case any shells are left behind. Once all small shell pieces are removed transfer into cup. 

Sprinkle with more cheese and season to taste.

Bake at 375 degrees until eggs are cooked about 20-30m. Keep checking after 10-15m. Try to keep the inside of the eggs runny. 

  ENJOY!

Does your GLuten Free  bread crumble on sandwiches?

  
I go back and forth with gluten. I know my body is better without it but I just deal with hives here and there. It’s just so damn good and convenient!

Anyways, I hate when you bite into your GF bread sandwich and it crumbles, making you eat your sandwich way to fast instead of enjoying it slowly.

Well, this morning I decided to toast my GF bread then use for my sandwich. Wow, I was pleasantly surprised how it changes the texture of the bread. It wasn’t brittle anymore! 

Now I am eating Rudi’s Orginal GF bread. I’m not sure how this trick works with other brands, but it works awesome with this brand!

Gluten Free Pancakes – 4 Ingredients!

  I have made these a few times, I now have tweaked the recipe and finally have it the way I like it. It is kid approved too!

The Basics:

• 2 banana 

• 4 eggs

• 1/4 tsp baking powder

• 1-2 tbl chia seeds

Extras: cinnamon, ginger, blueberries, etc.

Method:

Mix everything in a bowl. Let the chia seeds set for about 5 minutes. Add 1/4 cup of batter per pancake. Makes 8-10 pancakes. Enjoy!

Creamy-N-Soft Cauliflower Soup – RAW!

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I started from the recipe in Kristin Suzanne’s Easy Raw Vegan Soups book. A few things I didn’t have so replaced with other ingredients, also added some new ones.

Kristen’s Original Recipe:

1 cup water
2 cups cauliflower, chopped
2/3 pine nuts
2 teaspoons onion powder
3 tablespoons fresh lemon juice
1 teaspoon raw agave nector
pinch white pepper
Himalayan crystal salt, to taste

My Version:

1 cup water
2 cups cauliflower, chopped (I weighted 16 oz)
1 cup cashews soaked for 1 hour
2 teaspoons onion powder
3 tablespoons fresh lemon juice
2 large medjool dates
1 large spoon or fork full of sauerkraut
coarse black pepper
Trocomare Herb Seasoning Salt, to taste
Garnish with cilantro & sprouts of your choice

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Ingredients
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Sauerkraut & Medjool Dates
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Place everything into the blender
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Blend all the ingredients until velvety smooth!

Soak pine nuts/cashews in water for at least an hour. Add everything to your blender (vita-mix preferred) and blend until velvety smooth. You can also use the vita-mix blender to warm up the soup. Just make sure not to heat over 115 degrees!

This tasted amazing, I had 2 bowls! A girlfriend stopped by and she had a bowl too. She liked it! Yeah!

Raw Breakfast

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1tbl Chia Seeds
1 Banana chopped
1 Apple chopped
Handful of Blueberries
Sprinkle Cinnamon
3 Oranges Squeezed for juice

Place everything in a bowl in the order listed. Let your breakfast sit for about 5 minutes or so for the chia seeds to soak up the juice. 

ENJOY!

So Simple Banana Cookies!

So cool! I had so many bananas so I’ve been making all sorts of goodies. These are so simple. I got this recipe from my Vitamix cookbook! I had a great little helper too.

Remember the riper the bananas the sweeter the cookies will be. The bananas & raisins serve as the only sweetener in the recipe.

If you can’t read the recipe from the photo, let me know and I will type it in.

ENJOY! KID & ADULT APPROVED!

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20130914-182746.jpgI didn’t have any raisins but I did have organic dried cranberries. They tasted great!

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