3 eggs, whole

4 egg whites

1/4 cup milk

1/2 cup cherry tomatoes

1/4 cup corn

2 large asparagus stalked chopped into 1 inch pieces

1 garlic clove, minced

2 tablespoons mozzarella, optional

1 handful arugula (or spinach)

2 tablespoons Olive oil

Salt and Pepper


Preheat oven to 400. In a bowl, whisk together the eggs, white, milk, and a big pinch of salt and pepper.  Meanwhile, in a 9 inch pan (a skillet is great for heat distribution), warm the olive oil, and add the corn and garlic, and saute until slightly golden.  Add the tomatoes and let them cook until just warmed, about 1 minute.  Add the egg mixture and the asparagus, and cook for a minute or two until the frittata is just set.  Sprinkle with cheese and Pop in the oven for 7-9 minutes. Carefully remove the frittata and place it on a plate.  Gently toss the arugula in some olive oil and top the frittata.  Slice it up while still warm and serve with you favorite whole wheat toast.



1/2 cup raspberries

1/2 cup strawberries

1/2 cup blueberries

1/2 cup blackberries

1/4 cup orange juice

Pinch orange zest

2 tablespoons good honey

2 cups greek yogurt


Combine the berries, orange juice, and orange zest in a bowl, and let them sit in your fridge for about 30 minutes, until the juices start running out. Serve in a glass bowl, and layer with greek yogurt and granola giving each layer a drizzle of honey.




3 cups oats (slow cooking kind)

1/3 cup brown sugar

3 tablespoons honey

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 egg white (optional)

3/4 cup toasted walnuts, chopped

1/4 cup flax seeds

1/2 cup coconut


Preheat the oven to 350 F. Mix the oats, brown sugar, honey and oil together. Fun tip: Pour the honey into the oil for no sticky mess! Add the vanilla, and if you prefer clumpy granola, the egg white. Add the walnuts, flax seeds, and coconut, mix, and pour onto a cookie sheet covered in aluminum foil or a silicone mat. Spread over the entire cookie sheet and pop in the oven for ten minutes. Remove the cookie sheet and with a spatula, break up the granola, flipping pieces over to let the sides brown. Return to the oven for another 10-15 minutes, or until golden brown. Let the granola cool for 10-15 minutes, then gently break it up using the back of a spoon. Enjoy!