Chocolate puffed quinoa cranberry, roasted coconut and almond granola

I love granola. You can probably glean that from all the granola recipes on this blog :) This is another that goes down in the books as one of my favourites. No added sweetener. Gluten Free. Crispy and satisfying for breakfast, a snack or as a crunchy addition to salad.

This was inspired by literally the most random ingredients in my pantry and inspiration to try and bake some gluten-free items this weekend. I have just finished a relatively busy season of my life and have had the last few days off, enjoying time with my mom and getting back to the kitchen. Enjoy :)

Cookin Tunes:
Tremble [Mosaic MSC]
What a Beautiful Name [Hillsong]
Castle on a Hill [Ed Sheeran]

Chocolate puffed quinoa cranberry, roasted coconut and almond granola

2 cups gluten free oats (small)

1.5 cups chocolate puffed quinoa cereal

1/2 cups dried cranberries (unsweetened)

1/2 cup slivered almonds

1/2 cup dried coconut shavings (unsweetened)

1 egg (separated) or 2 tbsp egg whites

1 cup lactose free 1% milk (or non-dairy alternative)

1. Set oven to 375F

2. Combine everything in a bowl and stir until well mixed

3. Line 2 baking sheets with parchment paper

4. Spread mixture evenly, divided onto 2 baking sheets

5. Place in oven for approximately 15 minutes and then flip/stir mixture to brown the opposite sides

6. Continue baking for 20 minutes

7. Remove from the oven when browned and crispy

8. Donezo!

Enjoy by itself, try with a banana chia smoothie bowl, or add to a delicious yogurt parfait! So delicious! :)

Zingiest of the Zinggy Green Smoothie

My mom has recently started making smoothies a regular part of her and my dad's diet. Why? They're yummy, versatile and you can pack a million vitamins in there!

The best Summer skyyyyyyyy

She made one for me the other day that was so good that I was inspired to make more smoothies for myself! It's zingy and yummy and works as a good sip-able drink for breakfast, a refreshment on the go or a palate cleanser at the end of a meal.

Enjoy!

Cookin Tunes:
Pieces [Amanda Cook]
The Secret Place[Phil Wickham]
Through and Through [United Pursuit]

The Zingiest of the Zingy Green Smoothies

1 cup Baby spinach
1 cup water or coconut water
3 tbsp lemon juice
1 large apple (I like macintosh or even granny smith for a little extra umph)

Combine all in a high powered blender. Serve over ice or by itself. Feel free to substitute the apples for pears (bartlet or ya) which will give a little extra sweetness or you can throw in a few dates. If you like it a bit thicker than add chia, ice cubes or plain yogurt.

Boom- deliciousness served!

Vanilla and Banana Spiced Granola with Roasted Sunflower Seeds and Almonds.

Spring is Coming!

Another granola recipe. I just can't get enough. There's so many combos of things to try! Granola is a great healthy breakfast atop some yogurt, apple sauce or even by itself with milk. Additionally, its an easy to assemble meal that can be used as a quick grab and go breakfast when I'm in a rush! Plus, it's super cheap and easy to make- win win!

This recipe was inspired by the amazing weather we've been having. Sun= sunflower seeds. Banana= reminds me of the caribbean and tropical awesomeness. Roasted almonds= because they're way better than regular almonds. No eggs. No added sugar. No problem.

Cookin Tunes
The sappy mix:
Dancing on my Own [Calum Scott]
Purpose [Justin Bieber]
Night Changes [One Direction]

Vanilla & Banana Spiced Granola with Roasted Sunflower Seeds and Almonds

1 Medium banana (mashed)

2 tbsp Vanilla extract

1 cup Milk of choice (I use unsweetened almond)

4 cups Small flake oats

1 cup Almond slivers

1/2 cup Sunflower seeds

1. Preheat oven to 400F
2. Combine all ingredients in a mixing bowel and mix well.
3. Line a baking sheet with parchment paper and spread granola mixture evenly across the pan.
4. Bake for 15 minutes. Remove from the oven and flip over/ mix on pan. Return to oven.
5. Bake for another 15 minutes until golden brown and crunchy!
6. Serve with plain yogurt, fruit, on pancakes or with milk!

What do you serve with your granola? You might also like Autumn Apple and Maple Granola.

Butterscotch Pumpkin Spice Smoothie

Sad. It's all gone.

Who says it needs to be Autumn for us Canadians to enjoy pumpkin? Not this girl. I like pumpkin any time of the year, whether roasting in the oven, in a soup or...in a smoothie!

Cookin Tunes:
Over and Ovcer Again [Nathan Sykes]
Love Yourself [Justin Bieber]
Jealous [Labrinth]

Butterscotch Pumpkin Spice Smoothie

1/4 inch firm tofu

1tbsp butterscotch pudding mix

1 large frozen banana

1 cup unsweetened almond milk

1/4 cup pureed pumpkin

1/2 tbsp pumpkin spice

1 tbsp vanilla

3 ice cubes.

Combine all ingredients in a high power blender and blend! Bam! Magic! Deliciousness awaits.

Want something warm and pumkin-y? Try the Spicy Pumpkin Latte. Another great way to use that available-all-year pumpkin goodness :)

Peace y'all.

Autumn Apple Maple Granola

It's AUTUMN! You know what that means? Copious amounts of apple picking which leads to endless amounts of yummy apples in the pantry! I went apple picking with my family and some friends over the Thanksgiving weekend and came away with 80lbs in apples!

What on earth can I do with that many apples? After making pies, tarts and loads of apple sauce my family and I are still left with about 30lbs haha.

Next step? Slowly devour them as snacks, with peanut butter or use them in making delicious autumn inspired granola! Hope you enjoy this recipe, it's one of my favourites!

Cookin' Tunes:
Completely [Among the Thirsty]
This is Amazing Grace [Phil Wickham]
Say Love [JoJo]

Apple Maple Granola

3 cups oats

1-2 tbsp cinnamon

1/2 cup milk

1/4 cup chopped almonds

5 dried, pitted dates

1 1/2 tbsp honey

2 tbsp maple syrup

1 medium apple

1. Preheat oven to 400F
2. Finely chop medium apple and dates.
3. Combine all ingredients into large mixing bowl. Mix well.

4. Spread parchment paper on two baking sheets and spread mixture evenly over the two pans.
5. Bake for 15 minutes.
6. Remove from oven, flip the granola
7.  Return to oven for 15 minutes- when golden brown and crunchy!
8. Enjoy!



Try with vanilla yogurt, as an addition to cereal (I eat mine with some vector) or apple sauce!

Love granola? Try the Apple Pecan Granola!
Love apples? You might like Apple Oat Muffins or a Dijon Apple Wrap!

Banana Honey Muffins

I had some bananas getting a tad brown on my counter. Next move? Always baking! Here is a spin on traditional banana bread using the muffin baking ration of:

2 parts flour: 2 parts liquid: 1 part egg: 1 part fat

**These are all weight ratio**.

-I added baking powder/soda for them to rise.
- Bananas add sweetness and can replace the butter in the ratio (although I add extra to give them a bit of extra banana-y flavour!)
- I used unsweetened almond milk as my liquid but you're welcome to use regular milk or even water if you want. I like the richness that milk adds.

Cookin' Tunes:
Best of JoJo (JoJo)
No need for other recommendations, this can play for hours haha :D

Banana Honey Muffins

200g all purpose flour

1/2 tbsp baking powder

1 tsp baking soda

pinch of salt

1 tbsp honey

3 eggs

3 large, ripe bananas

200g almond milk (unsweetened)

1. Preheat the oven to 350F
2. Add all dry ingredients (flour, baking powder, baking soda and a pinch of salt) together in a bowl.
3. Combine honey, milk, eggs, ripe bananas in a mixing bowl. With a masher or fork mash the bananas and stir until combined well. I usually leave a few banana chunky bits, they're yummy :)
4. Pour into individual muffins tins (either greased or with liners).
5. Bake for 25 minutes (until a toothpick can be inserted and brought out clean)
6. Serve by themselves or with honey, jam, butter or peanut butter on top!

Enjoy!

Do you know the [English] Muffin Man?

The English know their carbs.

Crumpets, meat pies, scones and tea cakes. YUM.
English muffins are a staple breakfast food! To me, I feel like they're a fancier version of toast and with simple jam or butter, you've got yourself a delicious and satisfying breakfast or snack with tea.

Sauteed kale, asparagus and soft poached eggs with my favorite Bajan hot sauce. YUM. 

What would you put on your english muffin? Eggs? Turkey? Ham? Tofu? There's endless possibilities!

Random facts from Wiki?

A"s a form of 'enriched bread' they are thought to have been introduced by French Huguenot immigrants such as Sally Lunn; a type of teacake or sweetened muffin. The word itself is thought to be Low German muffen meaning 'little cakes'.^[4] In the past, muffins were sold bystreethawkers door to door as a snack bread before most houses were provided with ovens in the late nineteenth and early twentieth centuries, giving rise to the traditional song "Do you know the Muffin Man?" (who famously lives on Drury Lane in London). "

I've made them only a few times but I can't say I'd ever buy them in a store again! So easy and so delicious. Also, they are so satisfying to make because they look very impressive :D I adapted the recipe savorysimple.

Cookin Tunes:

Do you know the muffin man [Unknown]

Sugar [Maroon 5]

Oceans [Shane and Shane]

Whole Wheat English Muffins

4 cups whole wheat flour*
1 cup ground flax

1 tsp salt

1 tbsp sugar

1 tsp baking soda

2 tsp instant yeast

7/4 cups water

*swap out the flax for flour if you don't have any ground flax :)

1. Combine water and yeast in standing mixer bowl. Make sure that the yeast dissolves (stir slightly)
2. Combine flour, flax, salt, sugar, baking soda in dry mixing bowl.
3. Preheat the oven to 325F. Turn on the stand mixer (on 2 or low) and gradually add the dry ingredients to the yeast. Once fully added, let knead for ~10 minutes or until the dough is elastic-feeling.
4. Turn the dough out onto a floured counter and form into a uniform, smooth ball. Place in oiled bowl covered in cling film to proof for 30 minutes (or until double in size)
5. Turn the dough out and roll until about 1 inch thick.
6. Using a round cookie cutter (or another cutting device- cup?) make the English muffin rounds. Place them onto a parchment lined baking sheet.
7. Let proof for 20 minutes.
8. In a non-stick skillet, cook each side of the muffins until golden brown (about 3 minutes on each side). This givens them their characteristic look!
9. Place in the oven and cook for about 15 minutes.
10. Top with soft poached or scrambled eggs, a berry compote or with good ol' fashioned butter.

Banana Chia Smoothie Bowl

Want an interesting breakfast!? An interesting thing that I've seen people doing lately, is not making a smoothie, but a smoothie bowl! This is verrrry appealing to me because 1) I don't feel like I'm eating a complete breakfast when it can all be drank through a straw 2) It's an interesting idea and that in itself appeals to me 3) You can put tons of stuff on it, that ISN'T blended and is delicious.

Cookin' Tunes:
You and I [Michael Buble]
Latch [Boyce Avenue ft. Marie Johnson]
Ever Be [Bethel Music]

Banana Chia Smoothie Bowl

1.5 Frozen bananas

1/4 cup Unsweetened Almond Milk

2 tbsp Vanilla

1 tsp Cinnamon

1/2 cup Apple Pecan Granola (recipe here)

2 tbsp Chia seeds

1. Throw frozen bananas, almond milk, vanilla and cinnamon s in a high speed blender (I use Vitamix). Blend until thick, not runny. Pour into a bowl.
2. Top with Apple Pecan Granola and chia seeds.
3. Devour!

Other things to try on top?

- Feel free to add unground flax seeds

- Fresh fruit

- Chocolate chips

- A scoop of your favourite nut butter

- Chopped and/or roasted nuts

Apple Pecan Granola [sugar, dairy free]

I love granola.

It's good on its own as a snack, on top off a smoothie bowl or with a little milk in the morning. I tend to have a problem with buying granola because of all the added sugar and unnecessary calories that are somehow jam-packed inside each box- It's just a matter of personal preference.

I find that making it at home gives me control of what's put in it, and of course, it's more satisfying knowing that you made it rather than some factory haha You can play with different flavours and sweeten [or not] with whatever you want.

This recipe is inspired by my love of warm apple ____. (i.e. anything- pie, crumble, baked apples, sauce etc). I also used a sweet apple to avoid the need for adding sugar but if you find that you want it a bit sweeter, add a tbsp of honey or some diced dates :D

Some Cookin' Tunes:
The Scientist [Coldplay cover by Boyce Avenue ft.Hannah Trigwell]
You Don't Miss a Thing [Bethel ft Amanda Cook]
Where You Are [Leeland]

Apple Pecan Granola

5 cups Large oats [or quick oats]

1/2 cups Egg whites

1 cup Pecans
1/2 cup Bran cereal

2 tbsp Cinnamon

1 Shredded large apple

2 tbsp Vanilla

1. Preheat the oven to 350F. Add all the ingredients to a big bowl and mix well!

2. Spread out evenly on a parchment covered baking tray.

3. Bake for 15 min. Then stir and bake for another 3-7 minutes (until firm and somewhat crunchy)

4. Enjoy!

Use the granola in a Banana Chia Smoothie Bowl (here) or on top of a Frozen Fruit Morning Bowl (here)!

Mexican Inspired Lunch Bowl

When I think of Mexican food, colourful and vibrant ingredients come to mind. I love the creative use of interesting cuts of meat often incorporated and their wide variety of spices. Growing up I basically considered Taco Bell and a good ol' plate of nachos "Mexican food" but boy oh boy, was I deceived. I wouldn't consider myself any type of expert in Mexican cuisine, but from my limited experience of exploring this culinary culture, my opinions have changed dramatically.





Fresh.



Creative.



Flavourful.



Exciting.



Adjectives that can easily be used to describe good Mexican food. Words that you don't typically think of with the run of the mill taco chips and with pseudo-cheese for dip.




OH OH OH If you're ever in Las Vegas, make sure to check out Tacos El Gordo. Cheap. Delicious. Authentic. My siblings and I stumbled across it and were pleasantly surprised at their menu. Needless to say, I ate a numberrr of delicious tacos there. Definitely worth a visit,,,,or two,,,,or three.:)

Cookin Tunes:

Greater [MercyMe]

With Every Voice [David Leach]

Steady [For King and Country]

Mexican Inspired Lunch Bowl 

1 Large sweet onion

2 tbsp tomato paste

1 tbsp your favourite hot sauce

1 tbsp Paprika

1 Large egg

1 half ripe avocado

1 tomato

1 bunch fresh cilantro

salt and pepper to taste

1. Dice onion and place in a frying pan. Saute until softened (if you put the lid on, this will take less time and oil)

2. Add the tomato paste, hot sauce and paprika. If you did not put the lid on the frying pan you may want to add 1-2tbsp of water in order to deglaze the pan.

3. Once the onions are soften and then mixture is well combined, remove the pan from heat and set aside.

4. In another pan, crack the egg and let cook until soft and runny. 

5. While waiting for the egg to cook, dice the tomato and half avocado. You may also wash and chop the cilantro.

6. Place the onions in a bowl, followed by the diced tomato. When the egg is done place it on top, making sure not to break the yoke yet! Add the avocado.

7. Finish with cilantro, salt and pepper! Enjoy!

:)

Egg-cellent.

I'm currently training for my very first marathon! It's coming up very soon, in fact it is in just over 2 weeks! I've been following a pretty good schedule that I found on Women's Running website and I'm hoping that it has prepared me okay!

Last weekend I did my last longgg run (32km) before the actual race, and afterwards, my legs were acheyy. I hoped in my hot tube right after and mannnnn, it was glorious. Afterwards I wanted to replenish my muscles with good food full of protein and vitamins.

How much protein does one really need? Well, I've just finished my GI unit at school and we finished it up with some talks focused on nutrtion. One of the lecturers talked about our daily protein requirements and cited this info:

Protein requirements vary depending on activity

• On average we require 0.9 grams of protein per kilogram of body weight per day.
• Athletes who exercise (building muscle mass) require more, 1.2‐1.4g/kg/d.

Tarnopolsky M. (2004) Nutrition;20:662‐8

“Even well‐trained endurance athletes training 4 to 5

d/wk for longer than 60 min, only increase their protein

requirements by 20% ‐ 25%. Despite these elevated

requirements in top sport athletes, there is usually no need

to take protein supplements.”

Hence the following recipe! Not too much protein. Not a 2L shake with a zillion pounds of protein powder. Just a simple breakfast with some protein that I might not otherwise have eaten. If you want to get your extra protein requirement, maybe make a smoothie. Why not try "It's Not Easy Being Green Smoothie" with some protein powders or the "Chocolate Yum Protein Smoothie". Just make sure you know how much extra protein you really need. Our bodies and muscles won't necessarily benefit from drinking or eating endless amounts of protein! "It isn't easy being green" smoothie is great too!

Hope this gives you a jump start to your day and fuels you up after your latest activities! Maybe I'll see you at the race? :D

Cookin' Tunes:

It is Well [Bethel]

Hold Me Now [RED]

Outsiders [Lecrae]

Smashed Avocado Toast with Sunny Runny Eggs

1/2 Ripe avocado

2 Pieces multi-grain bread

1 tsp Smoked paprika

1 tsp Flaxseed oil

2 Eggs

1/2 Large, ripe hot house tomato

1 Bunch fresh cilantro

1/4 Yellow bell pepper

Salt and pepper to taste

1. Put the flaxseed oil in a non-stick frying pan and use a BBQ brush or spatula to even distribute accorss the surface. Place on medium heat.

2. Crack the 2 eggs into the pan and cover the pan with it's lid. The steam created helps to cook the top of the eggs a bit faster without having to flip them over.

3. Wash and slice the hot house tomato to create 2 thick tomato rounds. Place these onto a plate.

4. Wash and finely dice the sweet yellow bell pepper. Set aside.

5. Wash and roughly chop cilantro leaves. Although the stems have a ton of flavour, because of their texture I tend to just use the leaves and set the stems aside. Set the chopped chilantro aside.

6. Get your toast toasting!

7. Remove the pit from the half of the avocado and score the inside both long-ways and short-ways to create squares. Use a spoon to remove the avocado from the peel and place even postions on your toast. 

8. Sprinkle smoked paprika on top of the avocado toast to finish.

9. Check on your eggs. I like the centres runny so as soon as the whites look done and there isn't any of that "gelatinous" eggy stuff left on the whites, I remove the eggs. Place them on top of the tomato rounds.

10. Sprinkle yellow peppers, cilantro and salt/pepper (to taste) on top.

11. Enjoy!

Raw Blood Sugar Bites

What about those times in the day when you need a snack? When you haven't eaten in a while, are hungry and maybe it's not quite time for a full meal yet? What if you've just decided to go for a workout and need something to tie you over...or maybe you've just come back from a run?

What should you eat??

Something not too big. 

Not unhealthy. 

Not chalked full of processed junk.

Quick.

Easy.

Yummy.

All you need to make this snack is a blender, some dried fruit and your favourite nuts or seeds.

I have chosen to use pumpkin seeds since they are high in iron, and I could use the extra iron in my diet! Also, they have a good amount of magnesium- everyone needs that!

What dried fruit to use? Take a look at this link which gives you a good run down of the benefits and nutritional contents of popular dried fruits. Interestingly, a 1/2-cup serving of dried fruit equals 1 cup of fresh fruit. I'm going to be using apricots which have a low glycemic index of 30 to 32. I have used dried prunes before because of their sweetness and lower sugar content than say, dates, and in this recipe I'll use them again (Prunes also have a low glycemic index of 29).

But wait...what is the glycemic index??

"The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, and have proven benefits for health. Low GI diets have been shown to improve both glucose and lipid levels in people with diabetes (type 1 and type 2). They have benefits for weight control because they help control appetite and delay hunger. Low GI diets also reduce insulin levels and insulin resistance."

But first, Cookin Tunes:

Until the Sun Burns Out [Greg Sczebel]
This I Believe [Hillsong]
Calvary [Hillsong]



So here you go. A Raw-No added sugar- No bake- Easy- Peasy- Snack. Yum!

Raw Blood Sugar Bites

10 pitted dried prunes

10 dried apricots

1/2 cup unsalted pumpkin seeds

2 tbsp almond butter

4-5 tbsp cold water

1 cup quick oats

1. Combine the prunes, apricots, almond butter and pumpkin seeds in a high speed blender

2. Turn on the blender, starting on low speed and slowly increasing the speed.

3. Add 2 tbsp of cold water to the mixture. The mixture will be very thick and you must either periodically turn the blender on and off to stir it, use a tamper or use a hand blender.

4. When combined, move the mixture into a bowl and add the remaining tbsps of water and the quick oats. It is important to use quick oats so that they adequately absorb the moisture quickly and the bites are not too grainy. If necessary, add more cold water.

5. Shape into cookie-like circles or balls and place on parchment paper, on a metal baking tray.

6. Place the tray into the freezer to allow the bites to set and harden.

7. When you need a snack, have a bite! :)

Omelette Perfection.

What are the most basic things that any cook should know how to make properly? I think an omelette is considered to be a basic breakfast item that is in the arsenal of any self-proclaimed cook, or non-cook. :)

I was inspired to make an omelette because of my friend, Erin, who recently let me try my hand at retrieving eggs from a chicken coop. Let's just say, although I've still alive now, there were points where I though I'd have to leave a chunk of my hand in there. Those beaks looked quite sharp and combined with chickens' peircing eyes, I thought my hand was a goner...I'm sure it was entertaining for all :) BUT I did get some fabulous, fresh eggs!

Fresh from the coop!

The blank canvas of eggs as a base gives you the room to be as creative as you want and make them right for literally any occasion; breakfast, brunch, lunch, even Lupper or supper. Furthermore, when you can get the omelette to have a clean fold, without the insides falling everywhere or serving it in bits and pieces because you tried to "flip" it,  it is sure to impress!

But how on earth do you get a nice thoroughly cooked, cleanly folded plate of egg-bliss? I have recently begun using a crepe pan to make them!

1. They allow the egg mixture to spread out evenly and thin enough that there is no need to flip it at all! You can cook it on one side only and avoid the mess of trying to flip it!

2. The pan is non-stick so it is easy to remove and....to fold over before removing from the pan! SO easy and I tell ya, it makes dang goog looking omelettes!

3. Gives you another reason to have a crepe pan around the house so that one day you can make yummy, homemade crepes! :)

I like to use 4 egg equivalents for each omelette but only 1 yolk in total. That way I can cut the cholesterol without sacrificing a nice golden, rich colour and flavour.

What to put in it?

Be creative! Use whatever you like and then give it a fancy name!

Savoury? Spicey? Cheesey? Go for it!

Here's two recipes to start of the omelette creating!

But before we cook, we must put on some good Cookin' Tunes:

Oh where is my hairbrush? [Veggie Tales] (nostalgic much?)

Yahweh [Hillsong]

Rise [Hillsong]

Kay, now we're ready. Go to it! :D

Asparagus Spinach Omelette

1 egg

3 egg whites

5-10 asparagus shoots (cooked)

1.5 cups chopped spinach

salt and pepper to taste

1. Combine egg and egg whites in a bowl. Whisk together until well combined and frothy. Feel free to add 1-2 tbsp of milk to the mixture, but not too much otherwise the mixture will be too runny.

2. Turn the stove onto medium heat and place crepe pan on heat. Pour the egg mixture into the center of you crepe pan- make sure that it evenly spreads out over the entire surface of the pan! Note: if the pan is too hot, to bottom of the omelette will cook before the top does. You could end up with a burned bottom-runny top omelette- Not what we're going for here! :)

3. After a minute, add the asparagus shoots to the top. Make sure to only cover half so we can fold it over nicely later.



4. Allow the omelette to cook through until the pan can be rotated without running juices.

5. Add the spinach on top of the asparagus

6. Use a spatula to lift the side you're going to fold up (i.e. the side without the asparagus- it's lighter without the veg and less likely to rip), and fold over onto the veggie side!

7. Add salt and pepper to taste

8. Serve right away



9. Celebrate your success!

Savoury Chicken Omelette

1 egg

3 egg whites

1 leftover chicken breast (diced)

1.5 cups chopped spinach

1/2 sweet red pepper (rings)

Spicy aged cheddar cheese

Salt and pepper to taste

1. Combine egg and egg whites in a bowl. Whisk together until well combined and frothy. Feel free to add 1-2 tbsp of milk to the mixture, but not too much otherwise the mixture will be too runny.

2. Turn the stove onto medium heat and place crepe pan on heat. Pour the egg mixture into the center of you crepe pan- make sure that it evenly spreads out over the entire surface of the pan!

3. After a minute, add the chopped spinach over top. Feel free to cover the whole surface, or half, you choose!

4. Nicely place the red pepper rings on one side of the omelette.



5. Add the diced chicken on top of the red pepper rings and grate desired amount of spicy, savory cheddar cheese.

6. Let the omelette cook through until there are no free juices on top.

7. Use a spatula to lift the side you're going to fold up (i.e. the side without the asparagus- it's lighter without the veg and less likely to rip), and fold over onto the veggie side!

9. Add salt and pepper to taste

8. Serve right away. optional: grate more cheese over top, fresh chopped basil and/or your favorite hot sauce!