At the end of March, I went to Baltimore for a weekend trip and had this sweet potato salad. It was incredibly good, and as I’ve started doing with really good food that I order at restaurants, I decided I would attempt to recreate the magic that happened on that plate at home.
I think I love salads now. Like I legitimately love them. I’ve liked salads well enough before but it was a rarity for me to actually crave them. Well I discovered something that has made them so much better, and was a part of the reason why I loved that salad in Baltimore so much. Back in the day I used to use lettuce as the base for my salads, then I eventually switched to spinach, but now I’ve discovered arugula. I was buying it to use as a filling in a wrap a couple of weeks ago, and before it went bad I decided to use it for a salad. Great decision. It didn’t taste like a salad. Every iteration I’ve tried has been delicious. I first had it with baked chicken, black beans, garbanzo beans, and goat cheese.
When I ran out of baked chicken, I used an apple chicken sausage link, and when I ran out of those I used oven roasted sweet potato wedges. And it doesn’t need any dressing. Seriously, I don’t know what I was doing with my life before. I may have been late to the party, but I’m here now.
Speaking of parties, hope you enjoyed your Memorial Day Weekend!
Happy Mother’s Day to all of the amazing mothers out there including mine! I’ve wanted to try making these frittata muffins for the longest time and today I finally did. They were amazing and so easy to make that I thought I’d share them with you…virtually that is:) This was a bit of a spontaneous recipe post. Usually when I post recipes here, I make the food knowing ahead of time that I’ll be posting. This was more along the lines of “Let me throw together what I have in the fridge,” so bare with me if the details aren’t all that detailed. Anyway, check out the recipe below!
6 large eggs
1 cup of egg whites
fiery 5 red pepper
Rosemary garlic seasoning
1 spinach & feta chicken sausage link, sliced into 12 pieces
Vegetables of your choice (Use whatever you have on hand or whatever your favorites are. I made a vegetable medley of chickpeas, carrots, green beans, squash, and zucchini that was sitting in my fridge so that’s what I used)
1/3 cup of goat cheese
This should make exactly 12 muffins!
Preheat the oven to 350 degrees.
Coat a 12-cupcake pan with cooking spray.
Add vegetables, then one slice of the spinach & sausage link, and a few sprinkles of goat cheese.
Pour ~1/2 cup of egg/egg white mix to each cupcake
Bake for 25-30 minutes
These are packed with protein and would be great as a midday or post-workout snack, or they can even be a part of a meal.
Have you made frittata muffins before? If so, what are your favorite things to add to them? Tell me in the comments!