Beyond Broccoli! Swiss Chard and Herbed Feta Omelet with Sunflower Seeds

Today I felt very, very glamorous. Like a movie star even. I scrounged through my closet, dusting off slinky pieces of silken camisoles and scarves that haven't seen the light of day in more than a decade. I carefully picked through my single drawer full of make up for a shade of eye shadow and a tint of lip gloss that would make me look glamorous without making me look desperately like I was grasping on to my  twenties  for dear life.






Why do you ask would I put myself through such torture? Because I, Gwen Wilson had been generously offered to do an official photo shoot with a real, live, professional photographer who is used to shooting twenty-something models from L.A. California.

 My neighbor and friend, Ron Brewer who recently moved here from L.A. very graciously offered to take my son's senior pictures a few months ago at NO  cost. They  turned out so, so amazing and it is a gift that we will cherish forever. At the same time he offered to do a photo shoot of me which I had mixed feelings about. Mostly it sounded like a lot of fun and a great opportunity but really, who was I kidding?  What was I going to do with  a bunch of pictures of myself looking like a tired mom-of-four?

Deep breaths..... Nice.. Calm.. Deeeeeeep breaths.......

Say's Me to myself and I:

I am not too fat. 

I am not too old.

I AM  a confidant, fun, happy-go-lucky sort of girl who can and  WILL  embrace  all of life's adventures and opportunities at the drop of a hat and  GO WITH IT!

Here are a few shot's of Britton that Ron took.

Pretty cool huh?




I haven't even seen the final photos from my shoot yet but it turns out I had a  lot  of fun. I felt pretty. I felt glamorous. It was a far, far cry from the every day routine of  mommy-hood.



What does this have to do with Swiss Chard Omelets?

Nothing. Absolutely nothing.  Other than the fact that today was a good day followed by an even better dinner. A dinner that took about 10 minutes to prepare and cook and one that all 4 kids ate willingly and happily. A dinner that I could feel very good about serving to my family and eating myself. One that I know YOU  will love too.



Without further ado,



Swiss Chard and Herbed Feta Omelet with Sunflower Seeds:

Swiss Chard and Herbed Feta Omelet with Sunflower Seeds:
SERVES 4      PREP TIME    10 MINUTES     COOK TIME    5 MINUTES    


Ingredients:
8 eggs (figure about 2 eggs per person)
1 small bunch swiss chard
1 small green zucchini
2 cloves garlic
1/4 cup chopped green onion
1/4 cup Raw unsalted sunflower seeds
1/2 cup herbed feta cheese
1 tablespoon extra virgin olive oil
1 teaspoon cracked black pepper
1/2 teaspoon Himalayan Pink Sea Salt
Optional:
Diced avocado


Putting it all together:
Roughly chop swiss chard and rinse thoroughly. Chop zucchini into small pieces. Smash garlic and mince, set aside. Finely chop green onion, set aside.
Whisk together eggs, salt and pepper.
 In a large cast iron or caphalon skillet, over medium-high heat, add oil. When hot, toss in swiss chard, let sit for a minute. Toss with a spoon. Add zucchini and toss to coat, let sit so for a minute so it will brown. Add garlic and stir for 1 minute. Do Not let garlic burn!
Pour eggs into skillet. Let sit for 1 minute without stirring!
Push eggs towards center of skillet with flat spoon working your way around the pan.
Add feta. slowly keep pushing eggs towards center of skillet until just set.
Remove from heat. Garnish with green onions and avocado.

Don't forget the sunflower seeds! They are a strong source of Vitamin E, Magnesium and detoxifier.

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Italian Beans and Greens

This weeks Sunday Supper is all about beans! I happen to be their number one fan. (the beans, beans our favorite fruit song will not stop playing in my head as I write this. Real mature Gwen.) Beans are such a fantastically versatile and frugal way to stretch out any meal and add healthy vitamins and protein as well. Boy are you in for a beantastic treat this week!

When I tell people that I very, very rarely cook red meat or poultry I always get asked "What on Earth do you eat then?" Well, beans and lentils of course! And tons of veggies and fruits, a little bit of rice and other whole grains and some fish. There really is no better way to stretch out a healthy meal than adding beans to it. There are so many varieties that can be incorporated into any dish and when you add a whole grain like brown rice to them they become a "complete protein"!

Proteins are made up of amino acids, which are also called the building blocks of all proteins. These amino acids are present in different combinations in the body. A complete protein consists of all the essential amino acids. The essential amino acids are those which the body cannot make on its own and has to be supplemented through diet. 

~ Fit Day

Even when we do eat meat it is never the main attraction but instead added in a small quantity to add or compliment the flavors going on as in this Italian Beans and Greens. This 'soup' was actually one of my very first posts here on Simply Healthy Family! Wow, look at that photography, yikes!

My last two posts were a bit insensitive to those of you living in 17 feet of snow so here is a nice spicy piping hot bowl of comfort for you. ;)  I received several "When it gets above negative 'whatever' degrees I'll sure try those Margarita Popsicles".   And  "If we can dig our grill out of the snow we'd love to make those Chocolate Covered Grilled Pineapples for dessert!" I forget how lucky we are to live in The Valley of the Sun, the winters are just plain gorgeous!

Ooops, there I go rubbing it in again.......

This might just possibly be the World's simplest soup. Just the kind of thing you need in your life when the last thing you feel like doing is making dinner but the idea of a frozen dinner makes you want to cry. 

Serve with a glass of slightly chilled Chianti.

TIME        30 MINUTES                 SERVES        6 

Ingredients:

1 small bunch Collard Greens, stems removed and chopped into small pieces
1 medium yellow onion, chopped
2, 15 oz. cans Canelinni Beans (white kidney beans)
1, 14 oz can Organic Tomato Sauce (OR, 2 big spoonfuls Organic tomato paste)
4 cups (32 ounces) Organic, Free Range Chicken Broth
2 Mild or Spicy Italian Sausage Links (we do spicy in this soup)
1 TBSP EVOO (extra virgin olive oil)




Directions:


Heat a large ceramic coated cast iron skillet  (or similar large stock pot) over medium-high heat. Add olive oil and let it heat up for a minute or two. 

Take the casings off of the sausage and discard. Add sausage to pot. Using a spatula,  break up the sausage and brown, about 3-4 minutes.

Add onion and cook about 3-4 minutes more, crumbling sausage as you go.  Meanwhile, rinse the chopped collard greens in a colander under cool water. It's o.k. that they remain a bit wet, it will help them steam. Add the Collard Greens to the pan and toss them to coat with the sausage and onion. After 3-4 minutes pour in about 1 cup of the broth while scraping the bottom of the pan with a wooden or plastic spatula to remove the browned bits (deglazing the pan). Add 2 heaping spoonfuls of tomato paste and stir to combine. 

Turn heat down to low, cover and cook another 15 minutes.


Serve with my Crusty RosemaryArtisan bread 

 Makes great leftovers!

notes:

If you love garlic like I do, add a few chopped cloves at the end of the sausage and onion cooking bit.


If you have rosemary growing in your garden, add a sprig or two to the pot while it simmers. Yum.









YOU MIGHT ALSO LIKE!



Sweet and Smokey Slow Cooker Garbanzo Beans on Flax Crepes



White Bean, Fig and Leek on Toasted Rosemary Filone Bread



and for dessert...


Flour less Chocolate Garbanzo Bean Cake






Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.






A BIG huge thanks to Tammi from Mamma's Meals for hosting this weeks Sunday Supper!





Want some more frugal bean recipes? You got it! Sunday Suppers has you covered.







Beantastic Beginners:

• Avocado Hummus by Our Good Life
• Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
• Black Bean Chili Nachos by Brunch with Joy
• Chickpea Fries (Panisse) by Curious Cuisiniere
• Five Layer Greek Hummus Dip by Food Done Light
• Pizza Roasted Chickpeas by A Kitchen Hoor's Adventures
• White Bean and Basil Spread by Peaceful Cooking

Bean-a-rific Soups and Stews:

• Butternut Squash White Bean Soup by Magnolia Days
• Chickpea and Bean Soup by Momma's Meals
• Classic Cassoulet by Food Lust People Love
• Navy Bean & Kale Soup by An Appealing Plan
• Navy Bean Soup by The Messy Baker
• Slow Cooker Pork and Bean Stew by Nosh My Way
• Kielbasa and White Bean Soup by Cosmopolitan Cornbread
• Spicy Sausage, White Bean and Spinach Soup by Bobbi's Kozy Kitchen

Bean-a-licious Sides:

• Bean and Cornbread Salad by MealDiva
• Clams with Black Beans by A Day in the Life on the Farm
• Gluten Free Green Bean Casserole by Gluten Free Crumbley
• Gold Rush Baked Beans by Lifestyle Food Artistry
• Maple Brown Sugar Baked Beans by Carrie's Experimental Kitchen
• Pinto Beans With Cornbread Croutons by Nik Snacks
• Whiskey Bacon Baked Beans by Sew You Think You Can Cook

Incredi-bean Main Meals:

• Arugula Tomato and Beans Flatbread by Family Foodie
• Bean and Bacon Tacos by Jane's Adventures in Dinner
• Beefy Lima Bean Casserole by Cindy's Recipes and Writings
• Colombian Red beans - Frisoles Antioquenos by Palatable Pastime
• Italian Beans and Greens by Simply Healthy Family
• Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
• One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D's Books and Cooks
• Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats
• Skillet Black Beans and Pork by Cooking Chat
• Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors
• White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian

Amaze-beans Sweet Endings:

• Chocolate Covered Espresso Bean Bark by Love and Confections
• Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
• Flourless Mocha Brownies by That Skinny Chick Can Bake
• Gluten-Free Black Bean Brownies by Wallflour Girl
• Gluten-Free Donuts by NinjaBaker
• Pecan Praline Black Bean Brownies by Rhubarb and Honey
• Soy Awesome Cookies 2.0 by What Smells So Good?
• Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens
• Sweet Bean Pie by Shockingly Delicious
• Vanilla Bean Creme Brulee by Noshing With The Nolands

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Melon and Prosciutto Arugula Salad with Strawberry Balsamic Vinegar #SundaySupper

Do you like my new blog design? I'm so excited! I've been on the fence for ever about upgrading my old school template that I've had for years. Yet something nagged me every time I went to purchase a professional design about spending money on a hobby. Also, I have spent countless hours designing and editing and re editing and redesigning my {old}  blog. It was kind of my baby, granted it had the face only a mother could truly love.
























Alas, I came across an amazingly talented graphics and web designer named Dana Fox of Envye. Her multitude of web designs and graphics were just what I was looking for and at a price that wouldn't take money away from my children's college fund (although child number 1 kind of ruined the whole ride on my parents shoulders through his freshmen year of college while I slack off more than fungus on a rock deal for the rest of the darlings) but we won't talk about that.


There are still a few fun features that I am working on like a Photo Recipe Page and cuter side titles and organization but I'm pretty thrilled with my clean, updated look, however simple and late to the game it may be. Simple is exactly how I roll. Name of the blog Yo  {missing Breaking Bad......}


Onto picnicky goodness. I have to say this is probably without a doubt the crazy easiest and also most surprisingly delicious recipes I've ever made. I got up at an un-Godly hour this morning to go to work and saved a life via a total knee replacement and yet another by assisting in the removal of a bum gall bladder. Afterwards, I managed to drag myself to the grocery store in the 110F disgusting heat, talk myself out of going Cost Plus Market to purchase a melon baller, picked up a couple of melons and some prosciutto and then came home to take a 2 hour nap (don't judge) and still throw together this salad.



It's that simple.

Just in the nick of time too! I woke up tired and a wee bit cranky and if there had been a tub of ice cream in my freezer I might have resorted to having that for dinner (hiding in the closet from the kids of course).  5 ingredients later and I was savoring crisp, sweet melon, salty and slightly sinful prosciutto, peppery arugula and sweet, thick, real strawberry balsamic vinegar. I love me.


P.S. I get my oils and vinegars from a local shop called Olive Creations which is my idea of an adult version of the best candy shop in the world. I got this strawberry balsamic vinegar there which is perfect in summer salads, they have peach too. I got a maple balsamic vinegar during the fall season which I drizzled on ham and sweet potato casserole alike. I always have their basic olive oil on hand for salad dressings as well as infused oils like garlic, rosemary, lemon (for fish) and several others. I never knew how rancid store bought olive oil was or how sickly sweet and fake balsamic vinegars were until I happened upon the real thing.

This salad was the star at our dinner table tonight but it's really a tribute to Independence Day, Picnics, family and living life simply and gratefully. I'm so thrilled to be a part of the Sunday Supper Movement and all that it stands for. A big, virtual hug to Jane at Jane's Adventures in Dinner who is gracious enough to host this weeks Sunday Supper in honor of Independence Day and celebrating with our loved ones picnic style.

TIME     10 MINUTES           SERVES     10 as an appetizer

You Will Need

1 cantaloupe melon, cut into small square (or cute flower shapes :)
1 honeydew melon, cut into small square (or cute flower shapes :)
4 slices of prosciutto cut very thin by your deli counter person
4 big handfuls of baby arugula (much less bitter than regular arugula)
1/2 cup of red onion sliced thinly
drizzle with strawberry balsamic vinegar

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our href="
http://pinterest.com/thesundaysupper/sundaysupper/">#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: href="http://sundaysuppermovement.com/forums/">Sunday Supper Movement.











Enough Picnic Inspiration to last you a hundred picnics! Check out these talented bloggers for some perfect picnic food.





Here's the html:

Beverages

• Orange Blossom Iced Tea by girlichef
• Red, White, and Blue Sangria by Hezzi-D's Books and Cooks
• Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
• Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

• Baked Garlic Parmesan Wings by Cindy's Recipes and Writings
• Buffalo Chicken Spring Rolls by Daily Dish Recipes
• Peppadew Dip by Confessions of a Culinary Diva
• Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains

• Asparagus and Cheddar Quiche by Mess Makes Food
• London Broil with Caramelized Red Onions by Crazy Foodie Stunts
• Stilton Potato and Stilton Pies by Jane's Adventures in Dinner
• Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

• Mushroom and Gruyere Cheesecake by Peaceful Cooking
• Scotch Eggs by Small Wallet, Big Appetite

Salads

• Caprese Pasta Salad by La Bella Vita Cucina
• Farro & Walnut Salad by Foxes Love Lemons
• Fruit Tortellini Salad by Jelly Toast
• Gluten Free Potato Salad by Gluten Free Crumbley
• Japanese Noodle Salad by Noshing With The Nolands
• Kale and Quinoa Tabbouli by Healthy. Delicious.
• Layered Chicken Salad by Nosh My Way
• Lightened Up Macaroni Salad by Peanut Butter and Peppers
• Loaded Potato Salad by Granny's Down Home Sassy Southern Cooking
• Mexican 3 Bean Salad by Bobbi's Kozy Kitchen
• Old Fashioned Potato Salad by Life Tastes Good
• Orzo Salad with Kale Pesto by Cooking Chat
• Pizza Pasta Salad by Curious Cuisiniere
• Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
• Tomato Bean Salad by Family Foodie
• Tuna Noodle Salad by Hot Momma's Kitchen Chaos
• Vegetable Salad by Magnolia Days
• Veggie Pasta Salad by Pescetarian Journal
• Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

• Pan Bagnat by A Kitchen Hoor's Adventures
• Panino con la Salamella by Manu's Menu
• Roast Beef Wraps by Cookin' Mimi

Sweets

• Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
• Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
• Cherry Chip Blossom Cupcakes by NinjaBaking.com
• Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
• Chocolate Chunk Brownies by What Smells So Good?
• Chocolate Syrup Brownies by That Skinny Chick Can Bake
• Chocolate Zucchini Cake by Killer Bunnies, Inc
• Coconut Oil Chocolate Chip Cookies by Alida's Kitchen
• Flag Cake by Pies and Plots
• Peanut Butter Frosted Brownies by Feed Me, Seymour
• Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
• S'mores Crumb Bars by The Redhead Baker
• Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
• Strawberry Banana Oat Muffins by Sue's Nutrition Buzz

Read more ...

Roasted Cauliflower Florets with Sweet Curried Quinoa

Can we just talk for a minute about how hard it is to motivate myself to get anything at all done right now? Honestly, all I want to do is be outside and soak up the warm, perfect Arizona sun in all of its perfect glory. I realize most of the Country is struggling through a nasty winter at the moment and I'm sorry to rub it in your face, I don't mean to. I'm more than grateful for the gorgeous weather we have here in Phoenix and I mean to take advantage of  every single second of the sun basking, pool side lounging, Chardonnay sipping Spring we have been blessed with. Feel free to come visit us anytime (except June-August which pretty much sucks and it's your turn for bragging).


We've been either eating out (on patios of course), ordering in or making super simple, throw together lunches and dinners so as not to waste any time stuffed up indoors. I've come to terms with my laziness and in fact prefer to call it embracing and enjoying the present. Perspective people.

Make this when you are craving something simple, sweet and savory all at the same time. Don't forget the raisins, Yum! The end. 

recipe source  Cookie and Kate

SERVES     4        PREP TIME    10        COOK TIME    30

Roasted Cauliflower

1 head cauliflower, cut into bite-sized florets

2 tablespoons melted coconut oil or olive oil

¼ teaspoon cayenne pepper

pinch sea salt

Curried Quinoa and Greens

2 teaspoons melted coconut oil or olive oil

1 medium yellow onion, chopped

1 teaspoon ground ginger

1 teaspoon ground turmeric

½ teaspoon curry powder of choice (optional)

½ teaspoon ground cardamom

1 can (14 ounces) light coconut milk

½ cup water

1 cup quinoa, rinsed well in a fine mesh colander

⅓ cup raisins

1 teaspoon sea salt

1 tablespoon cider vinegar

4 cups baby spinach, baby kale, chard or arugula

 red pepper flakes to taste

Roast the cauliflower: 

Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with oil, cayenne p and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.

Cook the quinoa:

In a large pot warm the oil over medium heat. Add the onion and cook until translucent, stirring frequently, 3- 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a soft boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.

Fluff the quinoa with a fork. Stir in the salt, vinegar and greens. Spoon quinoa into bowls over roasted cauliflower. Add red pepper flakes to your taste.

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