Green spinach Artichoke Strata

 

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Spinach and Cheese Strata

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Spinach and Cheese Strata

Video taken from the channel: V&V Supremo


 

Bacon Spinach Strata

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Eat Well: Artichoke Spinach Bunch Strata

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Spinach, Mushroom, & Sourdough Strata

Video taken from the channel: Clean & Delicious


 

How To Make Spinach and Cheese Strata by Patricia Heaton

Video taken from the channel: Rachael Ray Show


Artichoke-Spinach Strata. Perfect for a holiday brunch, this baked egg dish is loaded with fresh and frozen vegetables. For this breakfast strata, I combined day old Italian semolina bread, fresh spinach (you could use frozen), artichoke hearts and half of the Cheddar Jack cheese; then placed it in an oven-safe casserole dish. Pin.

Next, I combined the eggs and milk and poured it on top of the bread mixture. Sprinkle the prepared spinach and artichokes on the bread – distributing evenly. Push the vegetables into the bread mixture.

Beat 6 large eggs and mix with remaining milk & wine mixture. Add oregano and beat well. Preheat the oven to 350 degrees.

Beat the eggs and milk together in a large bowl. Season with salt and pepper, to taste. Stir in the bell pepper, onion, artichoke hearts, and spinach. Layer half the bread cubes, then half the red pepper strips, 1 jar of artichoke hearts, half the scallions, half the spinach mixture, and half the cheddar cheese.

Repeat layers in order, ending with cheddar cheese. Cover dish and refrigerate overnight. Remove from.

1 Spinach Artichoke Strata Replace salt, pepper, and mustard with 1 1/2 teaspoons Greek seasoning. Whisk 3 ounces softened cream cheese into the egg mixture, then stir in: 10 ounces chopped frozen spinach, thawed and squeezed dry. For picture instructions, see this Strata Recipe Sauté the the sausage over medium heat until no longer pink. Add the garlic and artichokes and cook for about two minutes.

Add the spinach and sauté until completely wilted. You’ll need eight ounces of Italian sausage, a small onion, Cabot Unsalted Butter, Italian bread, fresh spinach, artichoke hearts, eight ounces of Cabot Lite50 Sharp Cheddar, a dozen eggs, Cabot Sour Cream, salt, and ground black pepper. Cooking the actual dish is pretty straightforward.

In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. In a large bowl, combine the eggs, mil. Melt the butter in a sauté pan over medium heat.

Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the spinach and garlic and.

List of related literature:

I start by cutting the clumps of spinach crosswise at the base of the larger leaves and sectioning them into 2­inch lengths.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Cut off the top of each artichoke at the point where the leaves become almost white.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Be sure to cook the spinach just until it begins to wilt; any longer and the leaves will overcook and clump.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Drop the trimmed artichoke into the bowl of spinach water collected in step 1 to prevent it from darkening.

“Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share” by Paula Wolfert
from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
by Paula Wolfert
HMH Books, 2009

Add the cut artichoke hearts and parsley to the skillet with the shallot-spinach mixture and gently toss the ingredients together.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

GROWING BASICS Or scatter the seeds more Spinach needs cool, moist thickly, and thin them to the conditions and grows well in correct spacing.

“Great Garden Companions: A Companion-Planting System for a Beautiful, Chemical-Free Vegetable Garden” by Sally Jean Cunningham
from Great Garden Companions: A Companion-Planting System for a Beautiful, Chemical-Free Vegetable Garden
by Sally Jean Cunningham
Rodale Books, 2000

Trim away any outer leaves remaining by holding a paring knife at a 45-degree angle and turning the artichoke against the knife.

“My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX” by Luca Manfé, Gordon Ramsay, Joe Bastianich
from My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX
by Luca Manfé, Gordon Ramsay, Joe Bastianich
ABRAMS (Ignition), 2014

Wet heating methods (blanching and steaming) produced higher amounts of pheophytins, and authors suggest that moist heat facilitates the liberation of organic acids from the matrix of spinach promoting pheophytinization.

“Food Colorants: Chemical and Functional Properties” by Carmen Socaciu
from Food Colorants: Chemical and Functional Properties
by Carmen Socaciu
CRC Press, 2007

Add the spinach, cover, and steam just until soft and thoroughly wilted, about 4 minutes.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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88 comments

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  • Trying to not use “low fat” and similar things anymore. Moderation is what should be exercised! Plus, i try to lift at least 4-5 times a week, and dairy is important for muscle growth.

  • Dani, why do you use frozen spinach instead of fresh? Also, thanks for posting links to these other great channels. I was never aware of most of them. I have a lot to learn, and the more resources I have, the better I hope to be. Thanks.

  • I eat whole fat everything: milk, cheese, real butter not margarine, etc. I don’t like anything low fat or fat free. I eat the real thing just less of it. I find a lot of people think eating low fat or fat free is a get out of jail free card and can overboard with it so I don’t even go there. For me it’s the real thing or nothing, just less of it.

  • hi! i have several hearty naturally gluten free breakfast recipes on my channel. check them out when you have the chance 😉 they keep you full for long periods of time and are absolutely DELICIOUS. cheers XO

  • Excellent video Dani! We use whole fat always. According to recent studies we read about, whole milk is not bad for you, as it seems that there is a connection between whole fat dairy and better heart health. Check this out for instance: http://time.com/5391756/dairy-whole-fat-milk-yogurt/
    Greetings from Athens, Greece!

  • I find most guests to be annoying as they tend to constantly talk over Rachael. I very much liked Patty as a guest they did a great segment together

  • absolutely dear…since 90s Alzheimer has raise because drs. recommended to stop the intake of natural fat…our brain is fat so we cannot stop the intake of natural fat because we need it…not the bad stuff but go natural..

  • As for myself I totally moved to whole foods  and full fats,I just don’t have full fats as often and when I do  its in serving portions  and not as often.often. I’ve also cut mys meats down I have them not as often as I would fruits and veg. I’m still tiring to twink it. If you have any tips I would love any help  😉   

  • I agree, whole milk is best. 4% of 2 cups vs 1 or 2% isn’t much, but the flavor is so much better. Also, I always prefer sourdough bread in a strata nice tang.

  • I love your dish for the fat that you used a lot of begetables and also I can make it a head of time!! Love it, but just what I sperience in my family he cot off the fat he put himself in a no fat diet a little les then nine months he got sick went two days in the hospital came home with Parkinson’s and demecia please don’t cut off your fat totally our brain works with 30% Off fat.

  • I like using 2% milk and full fat in everything else. My research shows that most of the vitamins that you get from milk and dairy (calcium vitamin D) they need fat to be absorbed by our bodies. I stay clear of low fat dressing and sugar free anything.

  • Lol “can’t kitchen math!” The speed cut…��
    I just made this one and it smells fantastic & was a delicious tasty treat! I’m not a complete fan of the #bleep bread situation and I’m thinking about making it & substituting some potato chunks instead…��I failed to follow the directions and didn’t chop anything except the Shallots & Garlic #lazycook Rebel Rebel!

  • I love this strata.  It’s also great to make on a Sunday so you’ve got breakfast for the week.  I also like to add ham, bacon, Italian sausage, or left-over rotisserie chicken.

  • I thoroughly agree regarding low fat, no fat, etc. No fat has no flavor, so why use it? Low fat I use sparingly. I use almond milk, solely, in my kitchen. What fat there is, is good heart healthy fat. Everything in moderation.

  • Try this recipe but I’m going to put broccoli instead of Spanish and had far as dairy products the closer to the real things the better off you are

  • I thoroughly agree regarding low fat, no fat, etc. No fat has no flavor, so why use it? Low fat I use sparingly. I use almond milk, solely, in my kitchen. What fat there is, is good heart healthy fat. Everything in moderation.

  • Eat full fat. Taking the fat out causes your blood sugar to spike up due to the lactose sugar in milk, increasing chances of diabetes. Just watch the portion!

  • I’ve actually cut a lot of dairy out of my diet. Things like cream and cheese. Also the dairy I do still eat is things like skinny milk or almond milk, low fat yoghurt, low fat feta and low fat cheese when I do eat it occasionally.

  • Looks absolutely yummy! And you could add so many other ingredients too! Just one suggestion, I wouldn’t use olive oil for cooking, it’s flavor tends to be strong and it’s a delicate oil that doesn’t work well with high heat (breaks down/burns).

  • I eat the lowfat diary. But I’m from Copenhagen,Denmark and we don’t add sugars and/or other stuff to our diary….only if it’s fruit yoghurt and the likes. There is nothing in the plain diary. When it comes to cheese I have the full fat. It’s much better and I tend to have the more mature cheese because that has a lot more flavor thus you don’t eat as much..:-)

  • I am definitely a fan of full fat dairy from a grass-fed source. I don’t consume a ton of it but prefer it in it’s original form without a lot of additional processing to lower the fat content.  Clean fats are good for us anyway. Little kids need all that full fat yogurt for healthy development…

  • I just wish grass fed dairy was more readily available. The fat in grass fed dairy…even full fat…& beef, is actually healthy and slimming because of all the natural CLA etc. But I see very little of it in my area.

  • Can we use French bread….for tht & also where can we find baget…like in Walmart, Kroger or do we have to find the Italians store

  • I use the full fat dairy products. Just can’t beat the taste. I even use real cream for my coffee. But I do not eat wheat or corn or any grains or legumes. Paleo diet with dairy is my thing. I feel better as wheat give me ” brain-fog”. I am topically allergic to cornstarch in cosmetics. I think that is an indicator to not eat the stuff. Used to get bad stomach aches all the time. Not any more. so bring on the fat.

  • I eat whole fat everything: milk, cheese, real butter not margarine, etc. I don’t like anything low fat or fat free. I eat the real thing just less of it. I find a lot of people think eating low fat or fat free is a get out of jail free card and can overboard with it so I don’t even go there. For me it’s the real thing or nothing, just less of it.

  • hi, i am following both of your channel, she mentioning the full fat, low fat matters, in this case, is it not good to use low fat, i am a bit mix up here, please give me more idea if you can. thanks in advance

  • I just wish grass fed dairy was more readily available. The fat in grass fed dairy…even full fat…& beef, is actually healthy and slimming because of all the natural CLA etc. But I see very little of it in my area.

  • love these videos, dude! props to going through that recipe book one by one haha

    your video editing is great! what program do you use?

  • Very nice video she very clearly explained the receptor short and sweet sure she inspired me to give it a try clever lady thank you for sharing

  • I agree, whole milk is best. 4% of 2 cups vs 1 or 2% isn’t much, but the flavor is so much better. Also, I always prefer sourdough bread in a strata nice tang.

  • Lady, as a former high school speech instructor, I give you an “A”. Articulation, tone, eye contact, body language; you stole the show.

  • Thank you a lot for this tasty recipe I made this morning it was so delicious but I used oat milk, feta cheese and 1/4 cup plive oil.

  • i wish i could share this flow chart i have on the fat removal processing of milk-it’s SO unnatural. i’m very sad that i can’t tolerate liquid dairy products, or sourdough (some folks with gluten sensitivity can!) thus why my channel is gluten & dairy free. (i want to make a dairy 101 vid actually). if i could: FULL FAT! it’ll take a lot to undo the perception that fat is bad and is what makes us fat. two decades worth of messaging is hard to overturn. it’ll happen though! already is…

  • Oh looks yummy my son will love this!!! Looks like a quiche less an ingredient or 2….. Tha I You will try it…. New subscriber…. Thank You & Hava Wonderful Day!!!!

  • I eat the lowfat diary. But I’m from Copenhagen,Denmark and we don’t add sugars and/or other stuff to our diary….only if it’s fruit yoghurt and the likes. There is nothing in the plain diary. When it comes to cheese I have the full fat. It’s much better and I tend to have the more mature cheese because that has a lot more flavor thus you don’t eat as much..:-)

  • Hi Dani! Next time I know what to do with my old bread! Since my husband is working for an organic bakery we have that quite a few times a month. Well I think organic full fat dairy is actually the best. Of course you shouldn’t drink a gallon of milk each day. I love my full fat yogurt and cream. A lot of people think they would have weight issues because of full fat dairy but it’s insane. Ever since the industry started with all this low fat stuff we really have this lie sneaking arround. So go for your full fat ORGANIC dairy!

  • Dani, why do you use frozen spinach instead of fresh? Also, thanks for posting links to these other great channels. I was never aware of most of them. I have a lot to learn, and the more resources I have, the better I hope to be. Thanks.

  • This looks so good! I like to mainly use reduced fat milks and fat free yogurts, but any type of cheese I use, like mozzarella, ricotta cheddar etc, I just go ahead and use the whole milk full fat varieties. Everything in moderation:)

  • Dear madam for your information casserole means pan in French pls remove the word casserole French people saw this they can laugh at us

  • wish I liked mushroms, believe it or not I have never used shallots and that seemed like a lot. Love the channel and you and your editor

  • Yummy! This looks amazingly delicious! Aw, I love how you displayed your stale bread haha �� I really enjoyed watching this video! Your knife skills are so good! I make vegan recipe videos too and I would love if you could maybe check them out and let me know what you think! I love supporting vegan channels! Aw, I loved to be vegan Youtube friends too ❤️❤️❤️

  • hi! i have several hearty naturally gluten free breakfast recipes on my channel. check them out when you have the chance 😉 they keep you full for long periods of time and are absolutely DELICIOUS. cheers XO

  • Lady, as a former high school speech instructor, I give you an “A”. Articulation, tone, eye contact, body language; you stole the show.

  • Looks yummy Dani! Great collaborating with you on this fun playlist! Loved the tip about eating dairy. I usually buy the o % Fage Greek yogurt because it’s so thick and creamy, but not I’m wondering if it’s loaded with fillers! Yikes! Maybe it’s better to stay full fat as you suggest?:)

  • It’s not on the website yet… I just posted it above for those who are looking for. SHould be on my website and ready to print by later today.

  • Excellent video Dani! We use whole fat always. According to recent studies we read about, whole milk is not bad for you, as it seems that there is a connection between whole fat dairy and better heart health. Check this out for instance: http://time.com/5391756/dairy-whole-fat-milk-yogurt/
    Greetings from Athens, Greece!

  • It’s not on the website yet… I just posted it above for those who are looking for. SHould be on my website and ready to print by later today.

  • WHOLE milk EVERY time! WHOLE foods every time!

    My grandparents ate dripping sandwiches! Live to there 90’s!
    STRESS is what gives bad health!

  • I made this couple days ago and it turned out really good. I added crispy bacons, Italian sausages, diced jalapeños, and instead of bell peppers I diced up cheery tomatoes. Thank you. ��

  • I am definitely a fan of full fat dairy from a grass-fed source. I don’t consume a ton of it but prefer it in it’s original form without a lot of additional processing to lower the fat content.  Clean fats are good for us anyway. Little kids need all that full fat yogurt for healthy development…

  • I love your dish for the fat that you used a lot of begetables and also I can make it a head of time!! Love it, but just what I sperience in my family he cot off the fat he put himself in a no fat diet a little les then nine months he got sick went two days in the hospital came home with Parkinson’s and demecia please don’t cut off your fat totally our brain works with 30% Off fat.

  • I like using 2% milk and full fat in everything else. My research shows that most of the vitamins that you get from milk and dairy (calcium vitamin D) they need fat to be absorbed by our bodies. I stay clear of low fat dressing and sugar free anything.

  • I don’t eat dairy. It’s not natural. We are the only animal that consume the milk of another animal & the only animal that consume milk after infancy.

  • I love this strata.  It’s also great to make on a Sunday so you’ve got breakfast for the week.  I also like to add ham, bacon, Italian sausage, or left-over rotisserie chicken.

  • Thank you for sharing your wonderful recipes! As for dairy, our family sticks to whole milk and raw as much as possible:) like you said, keep it the way nature intended:)

  • Thank you a lot for this tasty recipe I made this morning it was so delicious but I used oat milk, feta cheese and 1/4 cup plive oil.

  • Goats instead of cows milk, and full fat yoghurt. Homogonised milk makes fat molecules more easy to penetrate intestinal walls. Natural is best.

  • Hi Dani! Next time I know what to do with my old bread! Since my husband is working for an organic bakery we have that quite a few times a month. Well I think organic full fat dairy is actually the best. Of course you shouldn’t drink a gallon of milk each day. I love my full fat yogurt and cream. A lot of people think they would have weight issues because of full fat dairy but it’s insane. Ever since the industry started with all this low fat stuff we really have this lie sneaking arround. So go for your full fat ORGANIC dairy!

  • Goats instead of cows milk, and full fat yoghurt. Homogonised milk makes fat molecules more easy to penetrate intestinal walls. Natural is best.

  • Thank you Dani I made this strata for the first time. I use fat free mozzarella cheese my favorite and unsweetened almond milk. I am on Weight Watchers and it came out to 4pts a serving (I cut in into 8 pieces) Incase anyone wanted to know. It came out delicious I love your recipes. Thanks again��.
    PS. can I freeze this and if yes for how long.

  • I think you’re right to be skeptical and return to the more natural dairy products. That said, I have started drinking coconut milk from time to time in preference to cows milk. I started using coconut oil. Coconut oil kills yeast, and yeast problems that many people don’t even know they have. Our diets encourage yeast with all the sugar etc. Ingesting coconut oil increases your metabolism, for 24 hours. You might lose weight. I did. Your energy goes up too. Mine does. Good stuff.

  • WHOLE milk EVERY time! WHOLE foods every time!

    My grandparents ate dripping sandwiches! Live to there 90’s!
    STRESS is what gives bad health!

  • Well I think the point is that if you take out the fat, the product has to be filled up with something else, and those fillers might be worse than the fat:) So better to keep the fat, allowing the product to stay in it’s natural state, and just eat less of it.

  • Not a Spanish lover I’ll even looking at the picture I almost want to gag I guess you have to love spinach spinach do you appreciate it

  • I use the full fat dairy products. Just can’t beat the taste. I even use real cream for my coffee. But I do not eat wheat or corn or any grains or legumes. Paleo diet with dairy is my thing. I feel better as wheat give me ” brain-fog”. I am topically allergic to cornstarch in cosmetics. I think that is an indicator to not eat the stuff. Used to get bad stomach aches all the time. Not any more. so bring on the fat.

  • I don’t eat dairy. It’s not natural. We are the only animal that consume the milk of another animal & the only animal that consume milk after infancy.

  • I find most guests to be annoying as they tend to constantly talk over Rachael. I very much liked Patty as a guest they did a great segment together

  • Thank you for sharing your wonderful recipes! As for dairy, our family sticks to whole milk and raw as much as possible:) like you said, keep it the way nature intended:)

  • Well I think the point is that if you take out the fat, the product has to be filled up with something else, and those fillers might be worse than the fat:) So better to keep the fat, allowing the product to stay in it’s natural state, and just eat less of it.

  • Try this recipe but I’m going to put broccoli instead of Spanish and had far as dairy products the closer to the real things the better off you are

  • Trying to not use “low fat” and similar things anymore. Moderation is what should be exercised! Plus, i try to lift at least 4-5 times a week, and dairy is important for muscle growth.

  • i wish i could share this flow chart i have on the fat removal processing of milk-it’s SO unnatural. i’m very sad that i can’t tolerate liquid dairy products, or sourdough (some folks with gluten sensitivity can!) thus why my channel is gluten & dairy free. (i want to make a dairy 101 vid actually). if i could: FULL FAT! it’ll take a lot to undo the perception that fat is bad and is what makes us fat. two decades worth of messaging is hard to overturn. it’ll happen though! already is…

  • absolutely dear…since 90s Alzheimer has raise because drs. recommended to stop the intake of natural fat…our brain is fat so we cannot stop the intake of natural fat because we need it…not the bad stuff but go natural..

  • Thank you Dani I made this strata for the first time. I use fat free mozzarella cheese my favorite and unsweetened almond milk. I am on Weight Watchers and it came out to 4pts a serving (I cut in into 8 pieces) Incase anyone wanted to know. It came out delicious I love your recipes. Thanks again��.
    PS. can I freeze this and if yes for how long.

  • Great idea. I love making sourdough bread.  This recipe is great for me since I have so much left over sourdough bread. I have been freezing the leftovers for bread crumbs, so I have plenty. Thanks I will try making your recipe today.

  • I think you’re right to be skeptical and return to the more natural dairy products. That said, I have started drinking coconut milk from time to time in preference to cows milk. I started using coconut oil. Coconut oil kills yeast, and yeast problems that many people don’t even know they have. Our diets encourage yeast with all the sugar etc. Ingesting coconut oil increases your metabolism, for 24 hours. You might lose weight. I did. Your energy goes up too. Mine does. Good stuff.

  • I’ve actually cut a lot of dairy out of my diet. Things like cream and cheese. Also the dairy I do still eat is things like skinny milk or almond milk, low fat yoghurt, low fat feta and low fat cheese when I do eat it occasionally.

  • Great idea. I love making sourdough bread.  This recipe is great for me since I have so much left over sourdough bread. I have been freezing the leftovers for bread crumbs, so I have plenty. Thanks I will try making your recipe today.

  • Eat full fat. Taking the fat out causes your blood sugar to spike up due to the lactose sugar in milk, increasing chances of diabetes. Just watch the portion!

  • Looks yummy Dani! Great collaborating with you on this fun playlist! Loved the tip about eating dairy. I usually buy the o % Fage Greek yogurt because it’s so thick and creamy, but not I’m wondering if it’s loaded with fillers! Yikes! Maybe it’s better to stay full fat as you suggest?:)

  • Bun! De făcut! Poți adăuga ce vrei, nu e nevoie să dăm noi sugestii. Omletele, salatele, sandwich-urilepoți improviza cu zecile! Bravo!

  • As for myself I totally moved to whole foods  and full fats,I just don’t have full fats as often and when I do  its in serving portions  and not as often.often. I’ve also cut mys meats down I have them not as often as I would fruits and veg. I’m still tiring to twink it. If you have any tips I would love any help  😉   

  • This looks scrummy and easy too (great for a reluctant cook like me). As you make it ahead, can it be eaten cold or can it be reheated? I am guessing it cannot be frozen?

  • hi, i am following both of your channel, she mentioning the full fat, low fat matters, in this case, is it not good to use low fat, i am a bit mix up here, please give me more idea if you can. thanks in advance

  • This looks so good! I like to mainly use reduced fat milks and fat free yogurts, but any type of cheese I use, like mozzarella, ricotta cheddar etc, I just go ahead and use the whole milk full fat varieties. Everything in moderation:)

  • Watch as many egg industry videos as you can bear. Watch what happens to baby male chicks. Eggs are not healthy & the egg industry is full of severe animal cruelty.

  • Can we use French bread….for tht & also where can we find baget…like in Walmart, Kroger or do we have to find the Italians store

  • Great video, easy and to the point not too much blabbering like most. Nice clean presentation. Other than spinach, does one have to cook the veggies?