Now that it's officially Fall, (yet still in the 80s here in Santa Monica...) I love to bring in some seasonal recipes that brings in some Summer flavors. I based this recipe off of a scone receipe from AmbitiousKitchen.com. (I added the apples, spices, and protein powder). I used a vegan protein powder which was a bit sweet, so if your protein isn't sweet you may want to add more sugar or stevia. The fruit keeps them firm on the outside and soft on the inside. I think they're great with tea, husband prefers them with more butter :) 

 

Enjoy! 

This past Summer was a little nuts for us... My husband and I had 5 weddings to attend, and being that we are from different parts of the country... there was a LOT of travel. One of these weddings was held on a golf course in Michigan, and it is probably one of my all-time favorites. (Congratulations, Sasha & Joe!) We stayed on the property and had the good fortune of great hosts who let us do whatever we wanted in the kitchen and outdoor patio. 

 

The night before the rehearsal dinner was fairly quiet, so naturally we set up a campfire, lit a grill, and set off some fireworks :) I made this as a side (I think the boys made grilled chicken? I'm sure it'd go well with other meat stuff...? I think it would be amazing with some edamame or tofu for a little extra protein. 

 

I hope you enjoy it to complement a similarly wonderful evening ! xo 

A delicious way to reuse your leftovers! Grill some tofu while you prep your vegetables. Simple dressing of lime juice, olive oil, and salt/ pepper makes it a light and tasty dish. 

 

 

1 Bag chopped frozen spinach

 

1/2 onion, diced

2-4 cloves of garlic (depending on your taste buds) 

1 egg

1/2 cup breadcrumbs (or throw a peice of bread in a food processor with some italian seasoning) 

1/4 cup crumbled feta cheese 

salt/ pepper to taste

red pepper flakes to taste

 

Steam your spinach according to package directions (usuallly 5 minutes) while you preheat the oven to 350 degrees, spray a 9x11 inch pan, and chop your onion and garlic. Once the spinach is cooked, drain it and use a spatula to press out any extra water. In a large bowl, combine all of your ingredients until well mixed. Spread evenly in your pan and bake for 25-30 minutes until it's solid. Allow to cool and serve with whatever dipping sauce you like. (I'm a marinara fan with these). Enjoy!! 

So I'm ALL about fast meals these days... my class schedule has been filling up with many teachers out of town and my client dance card is nearly full. Which is amazing... but I need the "Me Time" too! Here's what I've been making all Summer long for lunches and quick dinners. Feel free to use this as a guide and let me know what you come up with!

 

Step One: Heat your cast iron over medium-high heat and your oven to 400 degrees

Step Two: Chop up WHATEVER you want. I'm really into summer squash, garlic, leeks, cherry tomatoes, and spinach, only because it's what I'm getting at the farmers market. You can add whatever you have in your fridge and cook accordingly. 

Step Three: Toss your chopped veggies or whatever you got into your cast iron with some oil or butter and sautee to your liking. 

Step Four: While that's cooking, make your egg mix. I'm a fan of using about 6 eggs with a splash of water or milk, salt, and pepper. I've also added some fun seasonings based on what I'm making. Whisk that all together and pour it over your skillet when your vegetables are cooked. Add cheese if you like (I just sprinkle some feta or shredded stuff on top... you end up using FAR less and taste all of it...) 

Step Five: (HERE IS THE TIME SAVER!!!) I used to bake my frittatas for about 45 minutes and let me tell you, nothing sucks more than praying your eggs are fully cooked before serving them to a hungry and hangoverAF brunch crowd. Cook the frittata on the stove until it's less bubbly (normal!) and starting to firm. This takes about 8-10 minutes and I use this time to put everything away. Then transfer the skillet into your hot stove and cook for another 10 or until golden brown on top. I use a gigantic omelette spatula to transfer this bad boy over into a pie pan and serve it over some greens. Enjoy! I hope I've saved you some time.Please let me know what your favorite recipes are!!

 

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welcome to my kitchen; 

Cooking is a passion of mine. I LOVE to try new things and I love it as a form of creativity.

 

You can find more recipes on the blog. I'll keep seasonal stuff on this page along with any additional tips for pregnancy and post-natal nutrition as well. I am a fish-eating vegetarian (and have been for almost 20 years... I have absolutely no idea how to cook meat ...) so feel free to add any additional proteins as you like to complement these dishes! 

 If you make something & you're on Instagram please use the hashtag #MomTrainerRecipe and/ or tag @themomtrainer and I'll give you a shout out!

I'm happy to answer any questions and take suggestions as well! 

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