Preheat oven to 300˚.
Clean the seeds by rinsing away any meat from the pumpkin. Pat dry.
Toss the seeds with the cinnamon, vanilla and salt until well coated.
Spread evenly on a cooking sheet & cook in oven for about 30 minutes.

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A frittata can be served for breakfast, lunch, or dinner; tastes as good cold or at room temperature as it does warm and is the perfect dish to make with leftovers. Think potatoes, broccoli, leeks, onions, and fresh herbs. I love cherry tomatoes cut in half and placed sliced side up on the top with fresh thyme.

It can be baked in the oven or—a bit trickier because it requires flipping—on the stovetop.

Beat the eggs only enough to blend the whites and yolks because if you beat too much, they will rise and then fall making for a denser frittata.

Pyrex glass works great for this dish, but my favorite is the cast iron skillet. 10” skillet = 12 eggs or 12” skillet = 16 eggs (add about 1/4 cup of vegetables and cheese).

Any vegetable works well. If you use spinach or chard, just make sure it is dry, as too much moisture will make for a watery frittata.

1/2 cup heavy cream or milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup cooked spinach
1/2 cup cooked onions
1/2 cup grated cheese
1/2 bacon or sausage

Top with 3 teaspoons fresh herbs and 10 cherry tomatoes cut in half = 20 halves placed on top
Bake at 35o˚ for about 25 minutes—different pans cook differently and different sizes make a difference also.
When the edges start to pull away from the sides, it is cooked. Allow to cool 20 minutes before slicing

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Preheat oven to 350°F. Line an 8 inch by 4 inch loaf pan with parchment paper.
Steam the cauliflower for 3-4 minutes or until tender. Allow cauliflower to cool. Once cooled, working in small batches, place a small amount in a tea towel and 
wring dry. Repeat with remaining cauliflower.
Put egg whites into a mixing bowl and whip at high speed until stiff peaks form. Set aside.
In a large bowl, combine eggs yolks, oil, almond flour, baking powder and salt. Mix until a smooth paste forms.
Stir in the cauliflower and blend until well mixed.
Add about ¼ of the egg whites to the cauliflower blend. Use a spatula to fold in the egg whites.
When egg whites are completely folded in, add in another batch of egg whites and repeat until all egg whites are incorporated.
The mixture should be pale and fluffy. Be careful not to beat the egg whites, because that will cause them to lose the air whipped into them and the bread will not properly rise.
Pour batter into prepared loaf pan. Bake for about 45-50 minutes, or until bread is done. Allow bread to cool before slicing.

*OR use a homemade paleo baking powder – corn free:
2 Tbsp. cream of tartar
1 Tbsp. baking soda
1 Tbsp. arrowroot powder
Combine ingredients in a jar with an airtight lid, secure the lid and shake to mix. Keep airtight between uses to avoid activating the ingredients with moisture.

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Preheat oven to 350°. Mix sweet potatoes with olive oil and salt. Toss to coat and pour into a shallow roasting pan. Roast sweet potatoes in preheated oven, turning frequently, until the vegetables are just cooked, about 20-25 minutes.

Toss the shallot, leeks and garlic in a small bowl with a tablespoon of olive oil.

5 minutes before sweet potatoes are fully cooked, remove them from the oven and spread the leek mix over the potatoes, tossing well. Return to oven to cook 5 more minutes.

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Heat 1/4 cup of the oil in a sauce pan and add the shallots. Cook the shallots until they begin to brown lightly.

Allow to cool and then add with the remaining oil and all the other ingredients in a blender and blend.

The post Watercress Pesto appeared first on The Diaeta Way.

• 1 cup orange juice
• 1/2 cup yogurt
• 1/2 cup olive  oil
• 3 Tbsp. red wine vinegar
• 3 Tbsp. horseradish
• 2 Tbsp. fennel  seeds
• 3 beets
• 4 leeks, cut in half and sliced into half-moons
• 4 Tbsp. olive oil 
• 2 bunches watercress, cut into small pieces 
• 1 head radicchio, chopped up or sliced
• Pomegranate seeds or goat cheese, for garnish

In a small saucepan, bring the orange juice to a boil and simmer, reducing to 1/2. Remove from the heat and allow to cool. Fold in the yogurt. Add the oil and whisk in the vinegar, horseradish and fennel seeds. 

Place beets in a pan with boiling water and cook for about 20-30 minutes, depending on how big they are. They should be firm when a fork inserted, not too soft but not too raw. Once cooked, run under cold water until cooled, then peel and slice.

Heat the oil in a skillet and add the leeks, stirring over medium heat for about 20 minutes—long and slow. Sprinkle with salt.

To assemble, toss the radicchio and watercress with half the dressing. Spread out in a shallow bowl. Toss the leeks with a few tablespoons of the dressing. Toss the beats with a few tablespoons of the dressing. Sprinkle the beets and leeks over the watercress and radicchio. Garnish with goat cheese or pomegranate seeds.

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1/2 cup sorrel leaves
1/4 cup mint leaves
1/4 cup hemp seeds
Zest of 1/2 lemon
12 Tbsp. capers, rinsed
7 anchovies
2 garlic cloves, minced
1 tsp. dried red chilis
1/4 cup olive oil

Place all the ingredients for the pesto in a food processor, blend to form a smooth paste and add salt to taste.

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