//Sautéed Veg and Goat Cheese Frittata//
Nothing like a post-yoga frittata . They are one of those dishes that allow you to use up everything but the kitchen sink! This one's got potatoes, onion, and zucchini. Other good frittata additions include bell pepper, broccoli, spinach, mushrooms ....oh the list could go on and on! The cilantro chile sauce drizzled on top of this one is TO DIE FOR 🏻 and really made this one of the best frittatas I've ever tasted. Enjoy!
*The recipe says to sautée the potatoes for a few minutes, but I found that they needed much longer than that! I would suggest roasting the potato slices on a baking sheet lined with parchment paper at 375*F for 15-20mins or until fork tender. *I used black pepper goat cheese and it was
Marie Curie, Nina Simone, Amelia Earhart… the list goes on! March is Women's History Month, so in this week’s Local Yelp, we’re celebrating women whose businesses rock our community. 🏽🏽♀️🏻🏾While you’re hittin’ up these great spots, remember all the women in your life who make it happen yelp.com/weekly_yelp
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Make it a party in your mouth with our Coconut Shrimp Cakes
PSA for all my Seattle-based friends or anyone who's been: I'm headed there to visit next weekend and need all your recommendations for the best places to sweat and eat delish food! Where do I HAVE to go? PS. This Teriyaki Salmon + Zucchini Noodle Stir Fry is on the blog right now and if you haven't had dinner yet... )
Planned on making #poke tonight but ended up with this Japanese/Hawaiian/Korean #bibimbap poke #fusion dish.. not sure what to call it, but it was AMAZING. | Edamame, sprouts, cucumber, avocado, ahi, crispy/red/green onions, quinoa, with a sweet soy, ginger and sesame oil marinade. 🤚🏼 brb, gotta go eat!