Breakfast and lunch today came from ‘Edible Perspective’, a blog I read regularly because it is a food blog written by a photographer, Ashley, so it has a dual interest for me.  Have a look at Ashley’s recipes as I didn’t make the recipes exactly as I didn’t have all the ingredients (but I nearly did).  Also, Ashley’s recipes are much more detailed and precise than mine.  Both dishes are so lovely you should try them both and the millet crust on the frittata is a genius idea.

The link to Ashley’s blog is here.

The link to Ashley’s citrus parfait is here.

The link to Ashley’s kale frittata is here.

I wanted something light and fresh for breakfast and this citrus parfait was perfect.

Citrus Parfait

Ingredients (serves 2)

• 1 pink grapefruit
• 1 large naval orange
• 200-300 g Natural yogurt.
• 4 tsp honey
• 2 tsp pumpkin seeds

Method

1. Peel the grapefruit and orange, cutting away all the pith.
2. Slice in to bite sized pieces.
3. Share the yogurt between 2 bowls.
4. Drizzle 2 tsp of honey over the fruit in each bowl.
5. Sprinkle pumpkin seeds on top.

I used orange blossom honey which worked very well with this dish.

I loved this.  It was juicy, sweet, tangy from the grapefruit, cool and creamy from the yogurt and crunchy and chewy from the pumpkin seeds and only 5 points (2 tsp honey = 2, 110 g Natural Yogurt = 3 and 1 tsp pumpkin seeds = 1).

Lunch was fantastic.  It took longer to make than I thought – I must remember to read recipes through before starting!  It was worth the wait though.  It is one of the tastiest meals I have had in ages and the millet crust is a completely fabulous idea.  I can use that instead of pastry.  This is a bit like a quiche.

Ashley’s recipe has cheese in it which I would have loved but I made it dairy free so Harvey could eat it too.

Kale Frittata with a Millet Crust  (serves 4)

Millet Crust

• 1 tablespoon coconut oil, divided in to 2
• 1 teaspoon crushed garlic
• 1 cup uncooked millet, rinsed + drained
• 1 cup stock (I made up 250 ml chicken stock but use vegetable stock if this is a vegetarian dish)
• 1 cup water
• salt + pepper

• Heat a saucepan over medium and add 1/2 tablespoon coconut oil.
• Once hot, add the garlic and stir for about 30 seconds until just starting to brown.
• Add in the millet and stir frequently for about 3 minutes until it starts to toast.
• Add in the stock, water, salt, and pepper, then stir and bring to a boil over med-high.
• Once boiling, stir once then cover and reduce heat to simmer, cooking for 15-20min until the liquid has been absorbed from the top. Avoid overcooking and drying out the millet.  Do not stir while cooking.
• Towards the end of the cook time preheat your oven to 180 ° C and butter a 9-10” pie or flan dish.
• Once the millet is finished, fluff with a fork.

• Place in the pie dish and spread around with a flexible silicone spatula and push about 3/4” up the sides. Be sure to pack the millet down firmly. You want about 1/4” thickness on the bottom and sides.

• Gently brush with a light coating of melted coconut oil.  About 1/2 tablespoon melted.

• Bake for 10-12 minutes until just starting to brown.

Kale egg bake

• 8 large eggs
• 1/4 cup soya milk ( or alternative unsweetened milk)
• 1/2 teaspoon salt + pepper
• 1/2 tablespoon unrefined coconut oil
• 1 medium onion, peeled and chopped
• 4 cups chopped kale, rinsed
• kernels cut away from 1 corn cob

Kale egg bake

• While the crust is baking, whisk together the eggs in a large mixing bowl.
• Whisk in the milk, salt, and pepper until thoroughly combined.  Set aside.
• In a large pan, heat the oil over medium.
• Once hot, add the onion and stir for 1-3 minutes until light golden brown.
• Stir the kale in and let cook for 2-3 minutes until lightly wilted.  Remove from the heat.
• Place the kale and onion into the baked crust and add the sweetcorn.

• Pour the egg and milk mixture over the top

• Bake uncovered for 30-40 minutes, depending on your pan size. Bake until just set.  Give the pan a little jiggle to test and check every 1-2 minutes after 30min of baking to ensure it doesn’t overcook.

Cut in to quarters and serve.

Eat 🙂

I added some hot sauce which went with it really well.

This was a total success.  I enjoyed my lunch very much and when Harvey had some later he wolfed it down and asked for seconds.  It reheats well (as long as you don’t over cook it to start with and cover with foil to reheat) plus it is good cold.  The top of the crust goes crunchy which is a great contrast to the softness of the rest of it.  This recipe is a keeper and I will be making plenty of versions of this in the future.

One quarter of this frittata was 13 points (coconut oil = 2, millet = 4, eggs = 5, soya milk = 1 and corn = 1).  It was very filling and kept me going all afternoon and well in to the evening.

There are 2 pieces left and 1 at least is mine for tomorrow and I think I will add cheese to it which can only make it even more amazing.

I wasn’t very hungry for supper so I had some rotten fruits!

I exaggerate.  They were not rotten exactly but way past their best so I whizzed up the avocado, mango and lime juice with 1 tbsp Hemp protein powder and 200 ml Hemp seed milk.  It was not the best so I added some coconut chips.  14 points (avocado = 9, coconut = 3, hemp protein = 1 and hemp milk = 1).

So from an Edible Perspective, today was a great food day and I did a dog walk so still keeping to those resolutions.