Tomato Basil Sausage Frittata

Nutrition Facts

Serving Size: 1

Calories: 152 • Total Fat: 6g • Total Carbohydrate: 5g (Fiber: 1g • Sugars: 2g) • Protein: 20g • Vitamin A (34%) • Folate (12%) • Riboflavin (39%) • Vitamin B6 (30%)

Nutritional Highlights

High Protein • Rich in “Good” Fats • Low Calorie • Low Sugar • Gluten-Free • Dairy-Free • Paleo


Tomato Basil Sausage Frittata

Servings: 6

INGREDIENTS
  • 8 ounces lean ground turkey breast, all white meat (99% fat free)
  • 1 tsp dried fennel seed (optional)
  • 1 tsp dried sage (optional)
  • 1/4 white onion, diced
  • 2 garlic cloves, diced
  • 2 cups fresh spinach, chopped
  • 1/2 cup fresh basil leaves, chopped
  • 1 cup cherry tomatoes, diced
  • 2 tbsp sun-dried tomato pieces, dried (not packed in oil)
  • 6 eggs
  • 6 egg whites
  • 1/4 cup unsweetened almond milk
  • 1-2  tbsp Italian seasoning (or combination of dried oregano, thyme, parsley, onion)
  • 1-2 tsp salt (omit if seasoning has salt in it)
  • 1 tbsp nutritional yeast (optional)
  • Cooking spray
METHOD
  1. Preheat oven to 350ºF.
  2. Cook ground turkey in a skillet until cooked through. Add dried fennel and sage and set aside.
  3. Spray a large casserole dish with cooking spray. Add diced onion, garlic, spinach, basil, tomatoes and sun-dried tomatoes to the dish. Then add the turkey and stir until evenly combined.
  4. In a large bowl, whisk the eggs, egg whites, milk, and seasoning.
  5. Add eggs to casserole dish and stir. Top with nutritional yeast if using.
  6. Bake in preheated oven for 30-35 minutes.
  7. Remove from the oven. If not eating right away, allow to cool and cut into 6 pieces. Store in the refrigerator in a sealed container for up to 5 days

Green Tea Vanilla Mint Cocktail (3 recipes in 1!)

Nutrition Facts

Serving Size: 1

Calories: 96 • Total Fat: 0g • Total Carbohydrate: 5g (Fiber: 0g • Sugars: 6g) • Protein: 0g

*Calculated with rum and sugar. For sugar-free option, use Stevia or other no-calorie sweetener.

Nutritional Highlights

Low Calorie •  High Antioxidants • Sugar-Free Option

Who doesn’t love a good cocktail? Now that the weather is warming up and the summer sun is just around the corner,  refreshing and hydrating beverages are more popular than ever. This recipe  not only fulfills those cravings but also packs tons of antioxidants and only a tiny bit of added sugar so you feel healthy as you indulge. My favorite part about this recipe is how many variations it has! It was originally inspired by a Green Tea Mojito I had last summer, but it can easily be made into a Green Tea Mint Julep by swapping the white rum for your favorite bourbon. Or, if alcohol isn’t your thing you can always make it into a mocktail and skip the rum or bourbon all together! Either way, sip this refreshing chiller knowing you’re getting a boatload of antioxidants while also fueling your soul.


Green Tea Vanilla Mint Cocktail

Servings: 1

INGREDIENTS
  • 1 cup brewed mint green tea, chilled (or plain green tea)
  • 1 tbsp fresh lime juice
  • 1/4 tsp pure vanilla extract
  • 1 tsp granulated sugar (or Stevia for sugar-free option)
  • 5-6 fresh mint leaves + more for garnish
  • 1 oz white rum (optional)
  • Ice cubes
METHOD
  1. Add lime juice, sugar, vanilla extract, and mint leaves to a cocktail glass. Muddle them together until the leaves break down.
  2. Fill the glass with a couple of ice cubes and add rum.
  3. Add green tea, stir, and garnish with additional mint and a lime wedge.

Variations: swap the rum for your favorite bourbon to make into a Green Tea Vanilla Mint Julep or skip the alcohol all together to make a Green Tea Vanilla Mint Mocktail

For more healthy cocktail recipes visit:

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4 Ingredient Spinach Artichoke Baked Hummus (Vegan, Gluten-Free)

This recipe kind of came as an accident, but I’m sure glad it did.  A couple weeks ago we had some friends call to say they were in town for a wedding. Living in downtown Chicago lends itself to last minute visitors on a regular basis so I almost always have a couple appetizer staples in the fridge to put together on the fly. Problem was, we were super low on groceries since it was Saturday afternoon and grocery shopping wasn’t happening until Sunday.

Luckily, being a member of the Recipe Redux, I had just received tons of samples from Sabra Hummus in preparation for National Hummus Day on May 13th. Sabra Hummus is so good as is, so I could have easily just put them out with some veggies and crackers, but since I wanted to make it look like a put at least a little effort in, I turned to one of my favorite dips for inspiration!

On a side note, do you know just how healthy hummus really is?  Since it’s made with garbanzo beans, tahini, and olive oil, it’s packed with fiber, protein, and healthy monounsaturated fats which are super good for heart health and lowering cholesterol. In fact, just 2 heaping tablespoons a day fulfills your bean recommendation for the week! And the hefty amount of spinach in this Spinach Artichoke Baked Hummus makes this possibly the best (and probably ONLY) superfood dip ever made!

This can be made with any of Sabra’s delicious flavors. but my favorites with this recipe in particular are the Roasted Garlic and Roasted Pine Nut.  I wanted to keep mine vegan and gluten-free so I topped it with  some toasted pine nuts and fresh lemon zest but feel free to add whatever you have on hand.  I bet some crumbled feta and toasted breadcrumbs stuck under the broiler for a couple minutes would be so tasty!


Nutrition Facts

Serving Size: 2 tbsp

Calories: 66 • Total Fat: 4g • Total Carbohydrate: 6g (Fiber: 1.2g • Sugars: 0g) • Protein: 2.2g

Nutritional Highlights

Low Calorie • Rich in Healthy Fats • Good Source of Fiber and Protein • Gluten-Free • Vegan


4 ingredient Spinach Artichoke Baked Hummus (VEgan, Gluten-FREE)

Servings: 20-24

INGREDIENTS
  • 2 (10 oz) containers Sabra Hummus (such as Roasted Garlic or Roasted Pine Nut)
  • 1 (10 oz) package frozen spinach, thawed and drained
  • 1 (14 oz) can artichoke hearts in water, drained and finely chopped
  • 1 tbsp fresh lemon juice + zest
  • Assorted dippers such as carrots, celery, cucumbers, pita chips, Melba toast, crackers

Topping options:

  • Feta or Parmesan cheese (if not Vegan)
  • Chopped walnuts or pine nuts
  • Crumbled kale chips
  • Panko bread crumbs (if not Gluten-Free)
METHOD
  1. Preheat oven to 350°F.
  2. Drain the thawed spinach very well, squeezing out as much water as possible.
  3. Add the hummus, spinach, chopped artichokes, lemon juice, and zest to a large bowl and stir until evenly combined.
  4. Spread the dip into an 8×8 square baking dish.
  5. Top with toppings of choice.
  6. Bake at 350°F for 20-25 minutes.
  7. Serve warm with prepared vegetables, crackers, or chips.

“I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.”

For more humus inspired recipes visit:

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