Posts Tagged ‘organic’

Chef V’s 3-Day Cleanse + 55% Off Discount Code

UPDATE 01/25/2016: Today I was contacted by Chef V and given a 55% off discount code for the readers of this article. It is AWLN. The information contained in my post below was written long before I was contacted and is an unbiased review of her cleanse! For more information or to order, visit Chef V’s web site.
Chef V - 3 Day Cleanse

Chef V’s cleanse arrived early in the morning as promised.

This is my first cleanse and I’m excited and slightly petrified. My goal is to detox my system and maybe shed a few pounds in the process. I’m not going to go into a lot of detail about her cleanse because it’s all described on her web site. The reason I chose this cleanse is that it’s organic and she’s a local company here in North San Diego County.

Each day of the cleanse you consume roughly 700 calories. I will tell you that going without food is my worst nightmare! I wouldn’t last a day on Survivor because of the lack of food. You also drink a crap ton of water plus the green drinks and protein shakes. On paper this is about 10 times more liquid than I normally drink so I’m apprehensive that I won’t be able to drink it all. I am definitely challenging myself by doing this but I am also curious to see if I CAN do it.


Chef V advises you to pre-cleanse for at least two days. This means eating off of her list of approved foods (there are a lot) but basically you’re cutting out dairy, wheat, sugar, salt, alcohol and caffeine. Wait, what??? Caffeine!!!! If you’ve read my post on cold brew, you’ll know I love me a good cup  ‘o joe (or 3). I didn’t follow her pre-cleanse instructions very closely, however I did wean myself off of coffee because I wanted to avoid the dreaded caffeine headache. I Googled caffeine withdrawal symptoms and found articles claiming caffeine withdrawal is a mental disorder and those saying withdrawal symptoms don’t exist! Talk about confusing! I’m happy to say that I was able to stop drinking coffee within 3 days of decreasing my intake and I didn’t suffer any headaches or other negative effects. I will start drinking coffee once the cleanse is over!

Day 1 – Morning

Chef V - 3 Day Organic Cleanse

Included in the organic cleanse are three bottles of green drink (one bottle per day contains four servings), six packets of protein powder (two shakes per day), three soups (one per night), detox tea (one cup each morning), a shaker bottle, and a detailed of schedule of when to drink each item – very important!

As promised, my cleanse showed up on my doorstep early Monday morning. By 7am I had unpacked the bag and refrigerated everything as needed. The cleanse comes with specific directions about the order in  which you drink water, the green drink and protein shakes. It even comes with a timeline schedule to keep your intake evenly spaced out.

At 8am I had my first taste of the green drink. It’s pretty good!! I’ve had a few other green drinks lately. Jamba Juice’s Apple n Greens is quite good but also packed full of sugar. Suja’s Mighty Greens is organic and also tastes good. It did take me a few glasses to really like the flavor but even at a first go it’s not offensive. However, it also has a lot of sugar compared to Chef V’s drink (19g of sugar compared to 3g per 8 oz serving). So after being used to sugary green drinks I wasn’t sure how I’d like Chef V’s but it went down easily.

It’s hard to describe how something tastes, since it’s subjective. For me, the primary flavors are kale, apple and a little parsley. The kale is subtle, though. It’s not like a kale salad. I have a hard time with those salads and this green drink is much more palatable. There is some chunkiness to the green drink so I swirl it around before drinking. The last few gulps of drink are chewier than the first.

I drank more water, then had the protein shake. I made it with the shaker cup included in my cleanse (the plastic bottle is BPA free). Again, not bad! It was a little gritty, but I found by the end some of the grit had absorbed water so it wasn’t as rough. Next time I drink it I’m going to let it sit for a few minutes to see if it has a better consistency. I made it with ice and cold water.

I could taste the vanilla and the stevia in the protein shake. It was better at the end than at the beginning. It reminded me of almond or soy milk which is weird since those ingredients aren’t in the shake.

It is now almost noon and time for my next green drink. I’ve peed four times since 7 am and I can see that this will be my reality for the next two and a half days. Must flush out the toxins, right? And they were full bladder pees. I know, TMI.


Day 1 – Evening

So I made it through the rest of the day and I am typing this at 8:30pm. I’m feeling satiated and sipping my last bottle of water before bed time. Chef V recommends drinking another 24oz of water between the time you finish the soup for dinner and go to bed. I’m not going to drink this much because I don’t want to be up all night peeing! Anyway, here’s how the rest of my afternoon and evening went.

I had my green drink at noon and another at 2pm. I drank a lot of water in between. I felt mildly hungry during this time but it was manageable. At 2:30pm I had a protein shake and I was fine until the next green drink three hours later. I drank at least 16 oz of water during this time. I thought for sure that I’d be ravenous, especially since I had to feed J during this time and make dinner for Curt. Even the smell of chicken in the oven didn’t make my stomach growl! Who am I??!!

Have I mentioned that you get to eat a delicious soup for dinner? It’s a sweet potato-y carrot-y bowl of yumminess. After drinking ice cold water / green drinks / shakes all day, it was great to sit down to a hot bowl of soup.

I’m really surprised that I didn’t feel super hungry all day and that I was able to consume all of the liquid. I was intimidated by this, but I figured I’d try it…and I’m happy I did. I maintained a normal amount of energy throughout the day too. I even managed to get all of my Fitbit steps in for the day (yes, I’m standing at my computer stepping from side to side). We’ll see what tomorrow brings.

Day 2

All I do is pee. Really, like every 45 minutes. It makes sense considering how much liquid I’m consuming, but it’s a bit much. At least my number two was regular, not a number three. TMI again? I think it’s important to mention it since I am doing an all liquid cleanse! I’ll repeat, no hershey squirts!

I woke up with my normal amount of energy, which was neat considering my low caloric intake the previous day and my lack of coffee. I felt hungry around noon like I did yesterday, but it may have been my environment. I stuck to my normal routine of taking J to swim class and then having lunch at Panera. I was bombarded by the smells of the restaurant and inches away from J’s chicken noodle soup since I had to blow on it because of its temperature. Parents of small children will know that any food warmer than 85 degrees will immediately prompt said child to lament “it’s too hot!!” But I overcame the urge for solid food, drank my green drink and reveled in my martyrdom – kidding, of course. I did tell myself that I was half way done. I wanted to stick to the commitment I made to myself to complete the cleanse so I didn’t cheat.

The rest of the afternoon and evening were smooth sailing. I don’t think I described the soup properly yesterday (or four paragraphs up) . There is a hint of Thai flavor due to coconut milk and curry. It’s a mild flavor, though, and I definitely wouldn’t say this is curry soup.

As I wrap up day 2 I’m starting to think ahead to what I’ll eat after day 3. Being so “clean” I don’t want to bombard my system with my usual eating habits. Chef V recommends a two day post-cleanse diet which is the same as her pre-cleanse. I intend on eating from this list, with the exception of eggs and cheese because I really love them. I am digging the low amount of sugar that I’ve consumed. One day of Chef V’s cleanse has 36g of sugar. Now when I think of the kale apple smoothie at Jamba Juice with its 19g of sugar, I get a little nauseated. Before the cleanse I was eating Chobani’s Greek Yogurts but they have a lot of sugar in them too. I’m going to switch to plain Greek yogurt with fresh organic fruit. Strawberries are on Chef V’s list of excluded foods and I’m not sure why.

OK, I took a break and Googled “why are strawberries excluded from a cleanse”. The first result is from something called “Clean Program”. The wording in Chef V’s include/exclude food list is exactly the same as this 21-day cleansing program. Their explanation about strawberries says they are a common allergen and contain high amounts of pesticides, even organic strawberries. Hmmm…I’m not so sure about that and I’m going to continue eating organic strawberries!

Day 3 – Morning

I am a masochist. It’s noon and I’m hungry. I decided to prep for tomorrow’s clean eating so I cooked quinoa and a brown rice blend – two separate pots. The wonderful aroma of quinoa has infiltrated my nostrils and I’m borderline ravenous. Don’t think quinoa smells good? Try not eating solid food for two and a half days and you’ll be all over that grain like Kobayashi at the Nathan’s hot dog eating contest. Instead of eating, I’m drinking my green drink right on schedule and hoping it will satiate me.

Aside from this mid-day hiccup, I feel great! I have my normal amount of energy as I just spent two hours cleaning my house. I am still peeing hourly and am happy to report another normal number two this morning!

Last night I was a bit hungry before bed but I just ignored it and went to sleep. When I woke up in the morning I wasn’t hungry feeling anymore. I drank a cup of Chef V’s detox tea before drinking any water. It was ok. I’m not a tea person, though. It was drinkable but not a substitute for coffee (and I know it’s not supposed to be).

As I’m typing this, my hunger is dissipating. Yay for green drink! I’m expecting the rest of the day and night to go smoothly.


Day 3 – Evening

I did it!!! All done and no cheating. So this evening wasn’t as easy as I thought it would be. My stomach was really growling a lot. I drank water and the grumbles went away, then came back. It’s almost bedtime and I’m not hungry, so after the soup I’ve been feeling great!

The interesting thing is that I haven’t felt any blood sugar crashes. Even when I was feeling like I wanted to chew on my left arm, I didn’t experience any of the light headedness or fading away feelings that I normally get when I’m starving. I was able to power through the hunger and I’m so glad that I did!

My stomach has rumbled a bit each evening after eating the soup. Not crampy but just a little gurgle-y. I’m carefully planning my first meal of solids so I don’t undo all of the work from the past three days as well as end up with cramps or painful digestive issues.

I’ll be reporting my weight loss tomorrow so keep reading just a little longer!


Chef V - Post-cleanse Meal

My first post-cleanse meal consisted of quinoa, egg, avocado, and salsa – all organic. The egg is not included in her clean eating list…damn, I’m a rebel.

I chewed food – woo hoo! I tried making a meal mostly off of Chef V’s clean eating list. I feel great this morning and I’m going to continue to drink a lot of water today – and hopefully everyday. And number two was normal again. Whew! I must say that I am curious to see how a 5-day cleanse would go. This morning I wasn’t starving and I could have done the cleanse today.

I lost 4.2 lbs and a half inch off my waist and an inch off of my hips. I’m sure I will gain some of the weight back once I eat more solid foods and that’s ok. My biggest take away is that I need to eat less sugar to avoid the shakey feeling I sometimes get when I’m hungry.

Have you tried Chef V’s cleanse or another cleanse? I’d love to hear about your experience in the comments below. And thanks for reading this super long post!

Use code AWLN when you order your cleanse from Chef V to receive 55% off!

Cold Brew Coffee – Ice, Ice, Baby

You can't buy happiness but you can buy coffee and that's pretty close.I love coffee. Regular coffee, latte, mocha, iced coffee, coffee ice cream, coffee cake – ok, not really coffee, but you get the idea. I try to make it at home as much as possible since that’s most cost efficient. Although, you could put up a good argument that my five different coffee / espresso making devices will take a lifetime to dollar cost average for each cup. Whatevs.

Cold Brew Chameleon

If I see this on sale I’m stocking up, even though I can make my own! It’s so tasty.

My latest obsession is cold brew coffee. After buying a bottle of Chameleon Cold Brew “on sale” for $7 at Whole Foods, I decided that it would be cheaper and more convenient to make it at home. The nearest Whole Foods is about a half hour away from my house (thank freakin’ god or I’d be poor). As mentioned, I love iced coffee. I can drink this cold out of the refrigerator without having to dilute hot coffee (or espresso) with ice.

After a hasty search online for cold brew coffee maker reviews, I decided to buy the Hario Mizudashi Cold Brew Coffee Pot. I paid roughly $30 at Amazon and got free Prime shipping. I waited a very anxious two days to receive my new baby and was stupid excited when it finally arrived!

Cold Brew - Full Pot

Looking at this picture has me jonesing for coffee.

I’ve made a few batches of coffee and I’m still refining my technique. Of course, a lot of the flavor will come from the type of coffee beans used. Right now I’m using a bag of organic coffee bought at Costco (High Desert Roasters Medium Blend). Definitely not high end stuff but it’s decent.

Making the cold brew only takes a few minutes. Yes, you have to wait a day for it to steep in the refrigerator, but the active time to make it is quick.

Here’s what I’ve been doing.

First I grind my coffee beans. I grind extra and put it in an airtight container in the refrigerator. I know you coffee aficionados are cringing. I’m super lazy and don’t want to haul out my burr grinder every couple days. It takes approximately 13 heaping tablespoons of coffee (80 grams) to fill the reusable filter with my beans. If you grind yours more or less coarsely, your spoon count will vary. I would recommend weighing out the coffee to get an accurate number of spoons the first time you do this.

Cold Brew - Fill carafe with Coffee Grounds

I fill the pot with room temperature water to the 800ml line, according to the English instructions I found online. The user manual is in Japanese only, and while it does come with illustrations, I wanted to make sure I was doing everything correctly. I drop the filter into the pot and stir the coffee grounds with a chopstick. You could use a skewer or a knife, but just make sure you don’t poke a hole in the filter! Then I pour in more water to top it off.

Cold Brew - Add Water

I put on the lid and set it in the refrigerator for 24 hours.

Cold Brew 24 Hour Steep

24 hours in the refrigerator transforms the water into coffee infused deliciousness.

When it’s ready, remove the filter and rinse it. The bottom of the filter unscrews so it’s really easy to wash. Then you can put the filter back into the carafe with the lid, or pour your coffee into another air tight bottle. I find the lid to the pot doesn’t fit snugly without the filter inside.

Cold Brew Clean Filter

Unscrew the filter’s bottom to thoroughly clean it of coffee grounds. I store my coffee with the filter inside the carafe for a better fit.

Cold Brew Sediment

Sediment at the bottom of my carafe. I haven’t needed to chew my cold brew coffee yet, so I’m not bothered by it.

There is some sediment in the bottom of my carafe. I’m not sure if this is normal or if my coffee isn’t coarse enough. The sediment doesn’t pour into my coffee cup, so I’m not bothered by it.

This makes enough for me to enjoy two big servings of cold brew coffee. Told ya I like coffee.

*Side note: I have a Kitchenaid A9 Burr Grinder. I’ve had it for about 10 years and I don’t think they sell it anymore. I love it and highly recommend it. The only burr grinder Kitchenaid sells now is $400. Ummm, no thanks!

Thanksgiving Pot Pie Recipe – Calling All Left Overs

Thanksgiving Pot Pie served with saladAh, Thanksgiving left overs. They are as coveted as the big meal itself. But what to do with all of those leftovers in one easy and delicious recipe? Enter the Thanksgiving Pot Pie – not to be confused with a turkey pot pie.

Awhile back I mentioned that Curt lurrrves chicken pot pie. Well, this baby just about tops them all. And the best part is that if you’ve made Thanksgiving dinner, chances are you have all of the ingredients on hand.

With all of my recipes and cooking, I use organic ingredients when possible. This year I bought two organic turkeys for Thanksgiving (Curt smoked one on our green egg and I cooked one in the oven). Ever buy an organic turkey? If you have, you’ll know why I am using every part of the turkey (ahem, I have 7 quarts of turkey stock). Those babies are expensive!! I managed to make almost all of the Thanksgiving meal organic, which means this pot pie is also organic. Ok, stepping off soap box now.

First, I started with a deep dish pie pan to make this recipe. I set it on top of a sheet pan in case the juicy deliciousness of the pie decided to escape while cooking. I don’t want to clean up the bottom of my oven and I doubt you do either.

Deep Dish Pie Plate

Then I got the pie crust I had made earlier in the morning out of the refrigerator. I recently discovered this Sour Cream Pastry Crust. I used the sweet version for my pumpkin pies and the savory version (minus the sugar) for this Thanksgiving Pot Pie. If making pie crust is not your thing, buy one at the grocery store and you’ll be good to go. You need two crusts. Roll them flat and put one in the pie pan and set one off to the side.

Pie Dough

Don’t be afraid of pie dough! It takes some practice but it’s not that difficult.

The pie is filled with left overs and topped with gravy. I didn’t have enough left over gravy (so I thought), so I made some out of the extra turkey stock I had from the initial round of gravy making. Confused. I may be. Three tablespoons of flour, three tablespoons of butter and about 2-cups of stock are what I used.

Turkey Gravy

I used homemade turkey stock for yummy gravy.

Next, I rounded up my ingredients. This is where it will vary, depending on what you have left over. I had stuffing, green beans, cranberry sauce, mashed potatoes and of course, turkey. I cut the beans to about 1-inch pieces and I made sure the pieces of turkey were bite size. I’m reasonably sure most savory left overs would taste wonderful in the pie. Curt asked if I could put pumpkin pie in it, and I politely dismissed his suggestion.

Thanksgiving left overs make great pie ingredients

I used stuffing, green beans, turkey, cranberry sauce and mashed potatoes in my Thanksgiving Pot Pie.

Time to assemble! I put a layer of cranberry sauce on the bottom. It’s a nice little surprise and I think even people that don’t like cranberry with appreciate the mouthwatering zing. Next I layered turkey, stuffing and beans.

Layer ingredients in the Thanksgiving Pot Pie

I gently pushed each ingredient down to make sure the pie wouldn’t be 12″ tall!

I poured the gravy over the pie and topped with mashed potatoes.

Thanksgiving Pot Pie

The last layer of pie is mashed potatoes. If you wanted to make this more shepard’s pie style, you could stop here and not top with pie crust.

Finally, I put the second pie crust on top. Before I did this, I brushed the bottom edges of the pie with egg wash to use as glue to make sure the top stuck. I fluted the edges together to make sure they were sealed and brushed more egg wash all over the pie. Be sure to cut vents in the pie. I had a little piece of dough left so I made a crude looking leaf of some sort and stuck it in the center.

Thanksgiving Pot Pie Uncooked

I think it weighed 6 pounds before cooking!

I baked this baby for about an hour and 15 minutes. I saw some of the gravy bubbling out of the side and I knew it was done.

Thanksgiving Pot Pie Cooked

Yes, this looks impressive!

I let it rest for 10 minutes before serving with a salad. Oh, and I topped with giblet gravy left over from Thanksgiving.

Thanksgiving Pot Pie served with salad

Thanksgiving Pot Pie Recipe
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: American
Serves: serves 8
  • 2 deep dish pie crusts
  • ½ cup cranberry sauce
  • 1 cup turkey
  • 1 cup green beans
  • 1 cup stuffing / dressing
  • 2 cups turkey gravy
  • 1½ cups mashed potatoes
  • 1 organic egg
  1. Roll out both pie crusts. Put one inside the pie dish and set the other aside.
  2. Add ingredients in layers: cranberry sauce, turkey, stuffing, green beans, gravy and mashed potatoes.
  3. Beat the egg and brush onto the edges of the bottom crust.
  4. Cover with the second pie crust.
  5. Crimp edges together.
  6. Brush top of pie with egg wash.
  7. Cut vents in the top.


Sweet and Sour Pork Recipe

Sweet & Sour PorkA little while back, I made Sweet and Sour Pork because I had an extra pork tenderloin on hand. No, it’s not as strange as it sounds. I made Simply Recipes’ Panko Crusted Pork Tenderloin with Dijon Cream Sauce and I only used one of the tenderloins that came in the package. I always forget that they usually sell them in pairs. They’re so squished up in the vacuum sealed package that you can’t tell what you’re buying! BTW, that recipe is DELICIOUS and easy. I will be making it when we have company over for dinner because it looks like it took a lot of effort but it doesn’t.

Back to the stir fry…So I had a pork tenderloin and decided to make one of Curt’s favorite dishes. As I Googled recipes, I couldn’t find one that I liked, so I modified this Sweet and Sour Chicken Recipe. I like to put a lot of veggies in my stir fry so that is the main modification from the original (aside from the fact that I’m using “the other white meat”). I didn’t account for the increase in volume of ingredients compared to the amount of sauce. For me this wasn’t a problem, but Curt said it needed more sauce. Yes, he’s a sauce man.

In the recipe below, I’m doubling the amount of sauce from the original. If you think it’s too saucy, well, you can suck it. HA.

First I took my tenderloin and cut it into 1″ cubes. I put it in a bowl with the egg white and cornstarch. I let it hang out on the counter while I cut up the vegetables and measured out the other ingredients.

Sweet & Sour Pork - Tenderloin

Sweet & Sour Pork - Tenderloin Marinade

Sweet & Sour Pork - Sauce

You will have twice as much sauce as seen here.

I mixed the pineapple juice, vinegar, ketchup, salt and brown sugar in a measuring cup. Remember, I should have doubled the recipe (which I did in the list below). Your measuring cup will be twice as full – yep, that’s double.

Then I cut up an onion, red pepper, celery, and garlic. I grated the ginger with a micro-plane.

Sweet & Sour Pork - Chopped Vegetables

I busted my wok out of the depths of my cupboards and got it nice and hot. I added the oil, tested the temperature with a splat of water and then added half of my pork. After a minute I turned the pork and let it cook another minute or so. The idea is just to sear, not thoroughly cook the pork.

Sweet & Sour Pork - Tenderloin Saute in Wok

Put the pork on a plate and cook the other half of the pork. The amount of oil in the ingredient list is a guideline and you will probably need more. I had to add more oil for the second batch of pork and then more oil for the vegetables.

Sweet & Sour Pork - Pork Seared

The first time you cook the pork, the idea is to get it nice and crusty on the outside, not cooked through.

Once the second batch of pork was done, I turned the heat down to medium and sautéed the onions and celery for a few minutes, then I added the red pepper, garlic and ginger. After a few more minutes I added the pineapple pieces and sauce.

Sweet & Sour Pork - Vegetable Saute

Crank the heat and put the pork and any juices on the plate back into the wok. Cook for a few minutes until the pork is done…which the USDA now says is an internal temperature of 145°F. At this temperature your pork will be a little pink. If the sauce looks too runny, add a slurry of 1 tablespoon cornstarch and 1 tablespoon water.

Sweet & Sour Pork - Pork Vegetable Sautee

Serve over rice. I sprinkled some chopped chives on top of mine because I thought it needed some color.

Sweet & Sour Pork

The recipe is below. Use organic ingredients whenever possible. The least you can do is buy antibiotic and hormone-free pork.

Sweet and Sour Pork Recipe
Prep time
Cook time
Total time
Recipe type: Dinner, Main Dish
Cuisine: American-Asian
Serves: 4 servings
  • 1 pound of pork tenderloin, cut into 1″ chunks
  • 1 organic egg white
  • ½ teaspoon kosher salt
  • 2 teaspoons organic cornstarch (plus 1 tablespoon if sauce is too thin)
  • 1 10-ounce can pineapple chunks (reserve juice)
  • ½ cup juice from the canned pineapple
  • ½ cup organic white vinegar
  • ½ cup organic ketchup
  • ½ teaspoon kosher salt
  • 5 tablespoons organic brown sugar
  • 2 tablespoons organic vegetable oil
  • 1 small organic yellow onion, cut into 1 inch pieces
  • 2 stalks organic celery, sliced (about ½ cup)
  • 1 organic red bell pepper, cut into 1 inch chunks
  • 1 tablespoon organic minced garlic – about 3 cloves
  • 1 teaspoon grated fresh organic ginger
  • 2 tsp Organic Chives or Scallions for garnish (optional)
  1. Combine the pork, egg white, salt and cornstarch in a bowl. Stir to coat the pork evenly. Let sit for 15 minutes at room temperature or overnight in the refrigerator.
  2. Mix the pineapple juice, vinegar, ketchup, salt, and brown sugar in a measuring cup or bowl.
  3. Heat a large frying pan or wok on high until a bead of water instantly sizzles and evaporates. Add the oil and swirl around the wok. Add half of the pork in one layer. Fry until the bottoms are browned, about a minute. Flip the pork and cook another minute. The pork is not cooked, we’re just searing. Put the pork on a plate and cook the other half using the same method. Add more oil to the pan if it looks dry. It’s ok if there are bits of the coating stuck to the bottom of the pan.
  4. Lower the heat to medium and add another tablespoon of cooking oil. Let the oil heat up and add the onion and celery. Fry for a minute then add the bell pepper, garlic and ginger. Fry for another minute and add the pineapple chunks and the sweet and sour sauce.
  5. Turn the heat to high after adding the sauce, then add the pork and juices back into the wok. Simmer for several minutes, until the pork is cooked.Use an instant read thermometer to check the internal temperature. Add more cornstarch if the sauce is too thin.
  6. Serve over organic rice and top with chopped chives or scallions.


Mini Frittatas Recipe

Mini Frittata PlatedI take a lot of the food I make to J’s playgroup. We will often get together at a park or someone’s house in the morning and make it a pot luck. I’ve been making these mini frittatas for quite awhile now. It’s become my de facto dish.

My recipe is based on Giada De Laurentiis’ mini frittata dish, but I alter quite a bit. Click that link and you’ll go to her original recipe.

I usually make two kinds of frittatas. The first is just egg and cheese. To the other half of this mixture, I’ll usually add something like sausage. I typically use vegetarian sausage…I get a big box of Morningstar Farm’s sausage patties (not the maple flavor – yuck) from Costco. However this time I had leftovers from making Sausage, Mushroom and Broccoli Calzones so I used some of that. It was delish!

Here’s my soapbox disclaimer…use organic ingredients whenever you can!! Substitute conventional if you must, but I’m really trying to cut back on my GMOs!

Greased Muffin Tin

This pan may look like it has enough cooking spray in it, but it doesn’t!! I forgot to spray the sides and it was a real b*tch to clean.

Get out your 24-cup mini muffin pan and liberally spray it with cooking spray. I didn’t spray enough and it took forever to clean the darn thing. (Thanks to my husband for scrubbing the pan for me!)

Crack your organic eggs into a large bowl and add salt and freshly ground organic pepper.

Frittata Cracked Eggs

Remember to crack your eggs in a perfect circle/flower shape. KIDDING!! I didn’t even realize this was how I cracked them until I loaded this picture onto my computer.

Whole milk for the frittataMeasure out a half cup of organic milk, pour it in and whisk everything together.

This is where I stopped the process to make both kinds of frittatas. I poured half of the mixture into a 2-cup pyrex and then added a handful of shredded cheese. Pouring the eggs into a measuring cup makes it very easy to fill the muffin tin.

Pour the egg mixture for your frittata into a Pyrex.

I poured the egg and cheese mixture into as many tins as it would fill. The cheese sinks to the bottom of the measuring cup so you may have to scoop a little out to make sure each frittata has cheesey goodness inside. Side note: I ended up overfilling them (keep reading for further clarification).

Then I poured the remaining eggs from the large bowl into the pyrex and added about a half cup of the calzone mixture. I chopped it up into small pieces. Once added to the eggs, I put in a handful of shredded mozzerella cheese. You can use almost any filling in these frittatas. I hate to waste food so this was one way to use up my left overs.

Frittata sausage filling from leftover calzone

Now we see the result of overfilling the trays. Giada’s recipe says it makes 40 mini frittatas. HA! This time I got 23. In hindsight, I do fill the cups almost 3/4 full and that’s too much. I’d say 1/3 full would be better.Frittata Filled Tray

Frittata Cooked

This picture was taken as soon as them came out of the oven and I set them on the counter. Already the plain egg and cheese frittatas are deflating. The sausage filled ones don’t puff up as much.

Bake at 375° until the center of the eggs are not shiny. The original recipe says to bake for 8 – 10 minutes but mine took 14 minutes. I set my time for 8 minutes, checked them and saw how uncooked they looked. I put them in for 3 more minutes…checked again and decided they needed 3 additional minutes.

When you first take them out of the oven, they will be puffed up and beautiful. Then 5 seconds later they deflate.

Mini Frittatas
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American, Italian
Serves: 24 - ish
  • Nonstick vegetable oil cooking spray
  • 8 large organic eggs
  • ½ cup whole organic milk
  • ½ teaspoon freshly ground organic black pepper
  • ¼ teaspoon salt
  • ½ cup grated cheese
  • ½ cup chopped sausage or other filling (optional)
  1. Preheat oven to 375°F.
  2. Spray a 24-cup mini-muffin tin with non-stick cooking spray.
  3. Whisk eggs, milk, black pepper and salt together in a large bowl.
  4. Pour mixture into a measuring cup and add the cheese and sausage (or other filling) if using.
  5. Fill each cup about ½ full.
  6. Bake at 375°F and check after 8 minutes. Cooking times will vary depending on your ingredients and how full you make the muffin tins.

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