Whole 30 Fritata For 30 Whole People

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Okay, maybe this doesn't feed 30 but I'm such a sucker for those stupid kind of puns. Regardless, this Frittata is HUGE, (sorry to the Hillary fans out there). There's a couple of reasons why that works out so well for me.

  1. It freezes pretty nicely so I can always save some for later
  2. It actually tastes really good cold so I can put it in the fridge and eat it all day e'ryday.
  3. I can put anything in it because it's like way forgiving like that (i.e. cleaning the fridge party)
  4. If I make this at the beginning of the week I can have a slice almost every morning no problem
  5. It's so delicious, I could eat it forever
  6. I'm totally prepped for the occasional impromptu party

Let me take a couple of steps back for a minute, what is whole 30?

Okay, I'm going to pretend I'm not hurt that you haven't been keeping up on my Instagram for the last week an a half and tell you. Whole 30 is basically this cleanse where you spend 30 days eliminating food triggers from your diet that can cause issues like inflammation, headaches,  bloating, etc. This requires removing all grains, soy, dairy, legumes, alcohol, preservatives (some natural ones are allowed) and sugar. You end up eating 3 good nutritious meals a day with quality foods that fill you and allow you freedom from cravings. Once your body is cleansed of these foods you slowly integrate each one back into your diet one at a time so that you can recognize which foods are harmful to you and which are not. It is then your choice to eat that food and battle the effects or not. The Whole 30 community is incredibly supportive and responsive and the rules are very clearly laid out. To find out more information on Whole 30 click here. So far, I'm on Day 12 and I'm feeling wonderful. I am full after meals, I no longer crave sweets or cake and I'm slimming out (which was never the purpose but is always a nice side effect. I feel more in control of what I eat and stronger both mentally and physically. It's a good feeling.

The one downside of this diet is that it requires a lot of preparation. You no longer have the convenience of grabbing a snack bar when your hungry or a slice of cheese for breakfast. You also want to make sure that whatever food you do have around is Whole 30 approved so you aren't tempted to grab a muffin or whatever instead. That's why making this super large Frittata at the start of the week makes my life so much easier. I'm guaranteed to have something delicious, aesthetically appealing, and whole 30 approved within arms reach.

For those of you who aren't on whole 30 which I'm going to assume is most of you, this Frittata is perfect now that Shabbos is getting shorter and people are most likely still meat when Shalosh Seudot rolls around. I always get asked what to make besides tuna and egg salad, This seems like a great option to me. Just leave out the sausage so that people can still eat their pizza for Melava Malka.

Ingredients:

  • 2-3 tbsp olive oil
  • 1 small onion, sliced thinly
  • 3 cloves garlic, minced
  • 2 sausages, sliced (optional)
  • 20 eggs, lightly beaten
  • 1/2 c almond milk (Califa Farms)
  • 1 cup herbs, roughly chopped (I like a mix of parsley dill and chives) save some for garnish
  • 1 plum tomato, sliced thinly
  • 2 tbsp nutritional yeast (optional)
  • 2 tsp Kosher salt or to taste
  • 1/2 tsp freshly cracked pepper or to taste

Directions

  1. Heat the oven to 350 F
  2. In a large ovenproof skillet, heat the oil over medium heat.
  3. Add the onion and saute until golden brown, about 8-10 minutes. Add in the garlic and saute another 2 minutes.
  4. Add the sausage sliced to the pan if using,  and brown for about 5 minutes.
  5. In a large bowl, whisk together the eggs and almond milk. (I find using a hand mixer works well here) add in the herbs, yeast (if using), salt and pepper and whisk until integrated. If necessary, add more oil to the pan at this time.
  6. Pour the egg mixture into the pan covering the onions and garlic. Carefully lay the tomato slices on top of the eggs in a pattern of your desire.
  7. Allow the bottom of the fritata to set for about 10 minutes over the flame. Then, transfer to the oven to cook completely for about 20-25 minutes or until the fritata no longer jiggles.
  8. Cool for 5 minutes before slicing. Top with salt, pepper, and remaining herbs if desired.

Yields: 6-8 servings

Sponsored by Season's Kosher

Thai Coconut Fish Curry A.K.A. How to Feed People During the 9 Days Successfully

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The nine days are tough. Physically, emotionally, and financially. Why financially, you ask? Well, considering how much fish and cheese it takes to make a family of 4-8 people full, you're spending a pretty penny by the end of the week, no matter how good costco prices are. So the challenge during the nine days is creating good, filling healthful meals that will leave people satisfied and not come knocking around the kitchen around 9 pm after you have just finished cleaning up. Here’s the trick. Spices, big bold flavors, and hidden protein everywhere. I don't just mean some crazy spiced lasagna with extra parm. I’m talking curries and noodle dishes of the far east. Indian and Thai dishes are full of robust flavor and they commonly use pareve proteins like fish and tofu over meat and chicken. The flavor gives a great satisfying mouthfeel and keeps you full for hours.

Adding in some extra hidden proteins like yogurt, tofu and eggs into these dishes really helps up the fuel factor and will give the body energy to run off of for a longer amount of time.

 

I love so much about thai inspired curry. I don’t wait until the 9 days to make it because it's always the perfect meal on a hot day, or a freezing cold one too where you need to be reminded of someplace warmer and more tropical. This recipe has a creamy coconut base with the tiniest hint of pineapple. You get a bit of heat from the curry paste, cooled down by that thick yogurt on top, some sweetness from the mango, and that melt in your mouth texture from the fish and at last you are invited to: a total mouth party

I use both Norman’s Pina Colada Taste Yogurt and full fat coconut milk as a base to give a real tropical and full bodied base. Then, I make a quick throw everything in the blender curry paste (it’s super hard to find a kosher version) which you should definitely double and save some for later because it’s a perfect addition to anything (I use it in my thai london broil and my thai slaw and also my thai peanut bark (!!!)). I add some sturdy fish (you can use anything from halibut to cod- even a fishier fish will be good here because the flavors are strong enough to mask it) and finish it off with some mango, and cilantro, and limes.

It goes really well with rice, toasted coconut flakes and some dollops of Norman’s Plain Greek Yogurt too.

This recipe is super popular at home and totally beats the cheese and carb fest that usually goes on during the 9 days here. So if you looking for something different and dairy, try this out. I promise you won’t be disappointed.

 

If you don’t like fish, feel free to used some tofu instead, just press and drain it 1 hour to overnight, cut it into cubes, brush it lightly with soy sauce or lime juice and oil and bake in a single layer at 450F for 30 minutes flipping and brushing with more of your chosen topping at 15 minutes, and then ten minute later at 25 minutes. Then add it straight into the curry instead of the fish.

 

Note: This recipe is a little more on the spicy side. You can tone it down by using one chili instead of 2.

 

Serves 4

  • 2 lb firm light fish such as cod, halibut, or mahi mahi deboned, skinned and cut into 1 ½ inch chunks.

  • 2 3/4 cups canned coconut milk (not light)

  • 1 tsp cardamom

  • 1 5 oz. Norman’s Taste Pina Colada Yogurt

  • 1 ripe mango peeled and cut into 1 inch cubes

 

Curry paste:

  • 2 medium red chilies

  • Zest and juice of 1 lime

  • 1 stalk lemongrass, outer tough layers removed (may substitute with zest of 1 lemon)

  • 1 inch ginger, peeled

  • 4 cloves garlic

  • 1 small onion, quartered

  • 2 tbsp soy sauce

  • 1 tbsp worcestershire

  • 1 tsp salt

  • Pepper to taste

 

Toppings:

 

Serve with: Steamed White Rice

 

In a large deep saucepan, pour the coconut milk bring to a boil and then reduce to medium heat for about 15- 20 minutes or until the mixture reduces by half. The fats should separate from the solids

In the meantime, place all the ingredients for the curry paste in the bowl of a food processor fitted with an S blade or blender. Blend all ingredients until an almost uniform paste forms.

Stir the Norman’s Taste Yogurt into the reduced coconut milk until uniform. Then, stir in the curry paste, and fish. Once the curry has returned to a simmer count about 6-10 minutes (or until the fish looks cooked through and is no longer translucent) before adding the mango. Simmer for another 2 minutes.

Remove the pan from heat and spoon the curry over rice. Top with cilantro, lime wedges and Norman’s Plain Greek Yogurt.

 

The coconut milk can be reduced and the curry can be made up to 3 days in advance. Just bring the milk up to a boil before adding in the rest of the ingredients.

Sponsored by Norman's Yogurt