We planned to have this for Sunday brunch, but I didn't end up making it until the middle of the day, so it became dinner. Yum!! This was my first frittata and it was a hit! We both loved it. Last night I ate it with a little pesto on top and I also had it for breakfast this morning. :) Great protein punch and it's a perfect way to use up extra veggies that are close to going off. I always seem to have stray veggies that go bad. I'm trying to work on using them up, so they don't go to waste. Just chop what you have, add eggs, and bake! Here are the steps I followed:

PREHEAT OVEN: 350 degrees TOTAL COOK TIME: approx 40minutes (depends on how thick your frittata is) MY INGREDIENTS: >>> You can really use ANY veggies/protein that you want in your frittata. These are the ingredients that I used because I had them on hand. It was a good mix! 1 Turkey Kilbasa Sasuage (large link) 1 onion 1 green bell pepper 2 cups kale 1 1/2 c. broccoli florets 1 potato 15 eggs (my pan was huge!)

1 >> I sliced a potato that we had in our pantry using this mandolin and lined the bottom of the pan with the thin slices. *Optional, of course!

2>> I added a whole bunch of kale on top of the potatoes.

3>> After chopping up the sausage and veggies I added them on top of the kale + potatoes.

4>> Whisk the eggs and add in your spices. I initially only used 10 eggs and then had to continue to add more to cover all my veggies. The pan I used was huge, so I think I ended up using 15 eggs (11 eggs, 4 egg white). I also used the Williams Sonoma pizza spice mix (pictured below) to add some good flavor! The mix has the following ingredients: Garlic, sun-dried tomato, California chili, cayenne pepper flakes, onion, sea salt, basil, oregano, rosemary, thyme, black pepper.

5>> Pour eggs & spices over your veggies. Your eggs should cover all your veggies. Add more if you need to.

6>> Finally, bake your frittata for about 40minutes. Mine was really thick. I ended up broiling it for 7-8minutes at the end to finish cooking the center/top. You'll have to play around with the time depending on the size/thickness of your pan.

Like I said above, I ate my frittata slice with a bit of pesto on top! I was surprised how easy this meal came together. We'll probably have it for breakfast every day this week. That thing is a beast!! It's like 3 inches thick! haha. I'm sure you could make a frittata in a lasagna pan, too, or a ceramic baking dish. At some point I want to try it with butternut squash layered on the bottom, or sweet potatoes layered throughout and maybe add in a little cheese next time. Yes. Yum. Enjoy!!!

P.S. A few other delicious fall recipes: butternut squash fries and butternut squash soup with apples & coconut cream

I made 19 new recipes in the month of September!! A record for sure! This is my first fall out of college that I'm not coaching swimming and it's so nice to come home and actually have some time to cook. It is still a lot of work (and a TON of clean up), but it's been fun. I've learned a lot! Grant and I finished the Clean Gut cleanse earlier in the month. I posted a recipe from the Clean website when we were doing the cleanse. It was a fantastic experience and not too painful. :) Grant has been feeling great and I had more energy than usual, so that was encouraging and motivating to continue eating the same way. In short the cleanse eliminates the most common "toxic triggers" >>gluten, dairy, sugar, & caffeine while adding a lot of supplements + probiotics to give your gut a rest and to power up and help restore balance to your intestinal flora (not to get all scientific on you)! :) We're not 100% all the time, clean/crazy, but most of the time we try to eat this way.

One of the main reasons for my September cooking craze was to continue to familiarize myself with different foods and to get more comfortable in the kitchen, so cooking wasn't stressful. This section from Clean Gut offers such good advice:

"Instead of getting wrapped up in complex recipes or the fear of eating clean for the rest of your life, focus on mastering 5 healthy meals. These five meals will be the base of your diet, the food you'll eat most of the time, but once you do, you'll be able to use them as inspiration to create a lifetime of delicious and healthy meals." Clean Gut pg.130

This week as September comes to an end and we welcome October I wanted to do a little >>Fall Celebration Week<< and highlight some of the recipes I've made AND share some fall inspiration. This is not a "food blog" in the sense of me creating my own recipes. I just like to explore new foods and recipes, try them out, and collect the good ones here on YOURS EVER. I only post the ones that I plan on making again.There were definitely a few that will not be added to our rotation. Haha. I was so happy to hear that my friend Calla, from Breakfast for 2, tried out my Cauliflower Pizza Crust! Woo hoo! :) It's been a great month. Thanks for following along. If I could, I'd invite you over for a homemade "pumpkin spice latte"! I've been making them with almond milk--yum. Maybe I'll post that recipe this week! :)

Daniel 2:21 (NIV) ²¹He changes times and seasons; he deposes kings and raises up others. He gives wisdom to the wise and knowledge to the discerning.