Today’s Brunch:
From: Vitamix – Create – Professional Series 750 Blender – Page 26
Cabbage, Peach, and Carrot Smoothie
1/2 cup water
3/4 cup sliced green cabbage
1 cup red grapes
1 medium carrot, halved, about 3/4 cup
1 cup frozen unsweetened peach slices
1/2 cup ice cubes
1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Smoothie program.
3. Switch machine to Start and allow machine to complete programmed cycle
This smoothie was yummy and good-for-us.
We also had an egg frittata. Since my husband loves eggs and he loves brunch – you get the idea – I try to get creative with our egg meals.
From: America’s Test Kitchen – Light & Healthy 2010 – Page 252:
Frittata with Spinach, Bell Pepper, and Basil – Serves 6
Do not substitute skim milk. You will need a 10-inch ovensafe nonstick skillet for this recipe.
(Since I did not have this pan I used a 10-inch stick pan. I am still trying to scrape the eggs off…)
6 large eggs
6 large egg whites
1 ounce Parmesan cheese, grated (about 1/2 cup)
3 tablespoons 1 percent low-fat milk
2 tablespoons chopped fresh basil
Salt
1/4 teaspoon pepper
1 small onion, minced (about 1/2 cup)
1 red bell pepper, stemmed, seeded, and sliced thin
1 teaspoon olive oil
1 garlic clove, minced
3 ounces baby spinach (about 3 cups)
1. Position an oven rack 6 inches from the broiler element and heat the broiler. Whisk the eggs, egg whites, cheese, milk, basil, 1/4 teaspoon salt, and pepper together in a medium bowl.
2. Combine the onion, bell pepper, oil, and 1/4 teaspoon salt in a 10-inch ovensafe nonstick skillet. Cover and cook over medium-low heat, stirring occasionally until the vegetables are softened, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the spinach, one handful at a time, and cook until wilted, about 1 minute.
3. Increase the heat to medium, add the egg mixture to the skillet, and cook, gently pushing, lifting, and folding it from one side of the pan to the other, until large, very wet curds form, 1 to 2 minutes. (I FOUND THAT THIS PART TOOK MUCH LONGER AND IF YOU WANT YOUR EGGS TO COOK THROUGH DON’T RUSH THIS STEP). Shake the skillet to distribute the eggs evenly and continue to cook, without stirring, until the bottom is lightly browned, 1 to 2 minutes longer. Transfer the skillet to the oven and broil until the frittata has risen and the surface is puffed and spotty brown, 3 to 4 minutes. (THIS STEP TOOK LONGER AS WELL)
4. Being careful of the hot skillet handle, remove the skillet from the oven and let sit until the eggs in the very center are cooked and moist but not runny, 1 to 3 minutes. Run a spatula around the edge of the skillet to loosen the frittata, then gently slide it out onto a platter. Serve warm or at room temperature.
This was a very hearty and satisfying meal. Everyone was happy and I will make it again. I am still in search of that perfect egg breakfast that is as healthy as this one but as yummy as those loaded with bread and cheese…. I will let you know when I find my favorite.
FarmFreshQuest 
Good luck on that one…. We are trained to love meat, cheese and bread….. I have tried to make the perfect healthy meal for years. It really requires retraining your body. You have to give up the fat, sugars and carbs to cleanse and then try making the perfect balance. Not as much fun!
Your dish looks great! Very impressive. Pan is a bummer.
Thanks for your comment. This one was fun to make. I love the idea of the body cleanse and ridding the body of cravings… This would be a serious accomplishment! I may try it down the road. Already, I find eating an even more organic fresh food diet has made me start to enjoy the flavors in “real” food more than ever before. I am even enjoying those dark leafy greens now!! Imagine that…