Sweet Potato Frittata

One of my JWU students made this at support group and I am finally getting the recipe up on the blog. Thanks Evangelia!

Ingredients:
1 Large Sweet Potato
1 Package of Provolone cheese, sliced very thin (or about 12 slices)
1 dozen medium eggs
1 small broccoli Crown
1 Large Green Bell Pepper
½ oz Extra Virgin Olive Oil
Salt, to taste
Pepper, to taste
Pam Spray (just to coat the pan)
1 can black beans, strained and rinsed (optional)

Method of Preparation:
1) Gather all ingredients and mise en place.
2)Cut the sweet potato-julienne, cut the: green pepper-small dice, broccoli- small dice, green onion-on a bias, and set aside in separate bowls.
3) Sauté the onion for about 1 minute and add your sweet potato, cook until just tender.
4) While the sweet potato is cooking, crack your eggs in a separate bowl, 7 whole eggs and 5 egg whites, stir and set aside.
5) Remove your sweet potatoes from the heat, and spray the new sauté non-stick pan you will cook your frittata in. Evenly arrange the sweet potatoes on the bottom of the pan.
6) Add the pan to the heat, after a moment add some of your egg mixture. Depending on how big of the non-stick pan you have you might have to make 2 or 3 batches of your frittata.
7) Next, add an even amount of your green bell pepper and broccoli. Allow cooking for 3 minutes or so, covering it with a lid to allow it to cook faster; cooking until the egg is barely running.
8) Add 3-4 pieces of cheese to it and let it sit for a moment. Remove from heat and rest.
9) Serve and enjoy with black beans if you wish!

Women's Rights Petition

Women's Rights Petition  You can sign it too!

"When 14-year-old Julia Bluhm looked through magazines like Seventeen, she saw unrealistic, photoshopped bodies of other teen girls -- it's not how girls like her actually looked.


So she started a petition on Change.org asking Seventeen to publish just one un-retouched photo a month to honor real girls and real beauty. More than 80,000 people signed Julia's petition, and the most widely distributed magazine for teenage girls went above and beyond what Julia called for:

Seventeen vowed to not alter any of the face shapes and body sizes of its teen models, and to feature models with a diversity of body shapes, races and hair textures.

But Seventeen's not the only teen magazine that photoshopped teen girls, and Julia's not the only one who wants to see that change. 16-year-old Carina Cruz and 17-year-old Emma Stydahar have started their own petition on Change.org asking another teen fashion giant, Teen Vogue, to make its own commitment to portraying real girls and real beauty.

Carina and Emma are convinced that if Teen Vogue joins Seventeen, the two magazines (as the two biggest in teen fashion) can create an industry standard all other teen girls' magazines will follow.

Click here to sign Carina and Emma's petition calling on Teen Vogue to join Seventeen in vowing to present real girls in their full un-Photoshopped beauty to its readers

"These photoshopped images are extremely dangerous to girls like us..." Carina and Emma say in their petition, "because they keep telling us: you are not skinny enough, pretty enough or perfect enough. Well, neither are the girls in the pictures! As teen girls, we know first hand how hurtful the photoshopped pictures in these magazines can be for our body image and self-esteem."

Carina and Emma are ecstatic that Julia's campaign won, especially because they really weren't sure the campaign against Seventeen would succeed -- even the small change Julia was asking for was essentially asking Seventeen to buck the conventions of an entire industry.

But now, with the recent victory against Seventeen, Carina and Emma are confident they can fight unrealistic, even dangerously unhealthy, beauty standards being portrayed in this country -- and win.

But they can't win without you. Click here to sign Carina and Emma's petition now, and call on Teen Vogue to join Seventeen in committing to showcase real girls and real beauty.

Thanks for being a change-maker,

- Shelby and the Change.org team"

WSJ Magazine - Chef Dan Barber

This was a fabulous interview by Megan Conway with Chef Dan Barber of "The Barns Center" in Hudson Valley New York about local eating, vegetarianism and the environmental impact of farming as a whole.

WSJ Magazine - Dan Barber

Check it out!

Check out these summer eating tips by yours truly at GoLocalProv  : )

Spicy Peanut Noodles with Shrimp and Scallops

Instead of semolina noodles, this recipe uses Shirataki noodles which are made from tofu and yam. They resemble the type of noodle (both in taste and texture) you would get with when ordering Pad Thai. They come in liquid and are most often found in the produce isle with the tofu. They smell rotten when you open the bag but don't be alarmed once heated they no longer have that odor or taste to go with it!

*8oz Shirataki noodles
*1/3 cup creamy natural peanut butter (I prefer Smucker's but Teddie makes a good one too)
*2 tablespoons soy sauce
*1 tablespoon rice wine vinegar
*2 tablespoons lime juice
*1 teaspoon chile paste with garlic (if you don't want the heat, just mince up a clove of garlic instead and saute with the vegetables)
*1 medium sized bell pepper, cut into thin strips
*1 carrot, cut into thin slices
*3 green onions, sliced
*2 tablespoons chopped cilantro
*1 tablepoon sesame oil
*1/4 pound medium shrimp
*1/4 pound scallops (bay ones would work best but sea scallops would also be great)

1. Open shirataki noodles and strain them, rinse off, set aside
2. Combine the peanut butter, vinegar, lime juice, chile paste, and soy sauce in a bowl, whisk until smooth.
3. Heat sesame oil in a saute pan over medium heat. Add carrot and bell pepper. Cook 2 minutes. Add shrimp and cook until you see the color of the shrimp give the faintest pink color (this will only take about 30 seconds). Add bay scallops and cook 1 minute more, being sure to stir or toss the food frequently. (**NOTE, if you are using sea scallops, put them in the pan BEFORE the shrimp and let cook 2 minutes before adding shrimp - once shrimp is in the pan cook an additional 2 minutes).
4. Turn off heat, add shirataki, green onions and sauce and mix until well combined.
5. Top with cilantro and serve!