Like everyone else in the world, I'm starting my year off trying to eat purely and detox from screens.  Although I've already failed my "no phones after 7pm" rule, I have read more in the last month than I did in the last 6, so that's something.  So far, so good?  And now on to my favorite breakfasts of the year so far / a Morning Meals round-up:

DETOX GREEN SMOOTHIE (gluten-free, vegan) SERVES 2

  • 3 cups organic spinach
  • 1 cup frozen organic mixed berries
  • 1 cup frozen mango or peach
  • 1 frozen banana
  • 1 tablespoon spirulina
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil
  • 2 tablespoon chia seeds
  • 2 cups almond milk
  • Small handful of fresh parsley or mint
  • Pomegranate seeds for topping

Add all ingredients to your blender.  Blend on high for 2-3 minutes or until well blended and thick.  Garnish your smoothie with pomegranate seeds and more fresh herbs.  Eat with a spoon and enjoy!


  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground nutmeg
  • 1 teaspoon cinnamon
  • 3 tablespoons brown sugar
  • 2 tablespoons butter or coconut oil
  • 4 oz. raw pecans
  • 2 tablespoons maple syrup
  • 2 cups greek yogurt
  • 1/3 cup pomegranate seeds 

In a small bowl, mix together spices and sugar. Set aside.

Then, in a small saucepan, heat butter over medium until melted.  Add pecans, then slowly add spice mixture making sure to nuts are coated evenly.  Add maple syrup and up the heat to medium high. Stirring often for 3-4 minutes or until mixture begins to smell nutty and more syrupy.

Remove from heat and add in an even layer to a parchment-lined baking sheet. Let cool. (For immediate cooling, add to freezer for 5 minutes.)

Once pecans have cooled, top greek yogurt with them and a few tablespoons of pomegranate seeds. Serve immediately.

MINI DILL FRITTATAS (gluten-free, dairy-free) SERVES 2-3, Makes 12 mini frittatas

  • 5 large eggs
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • 1 lemon, juice and zest
  • 1/4 cup almond milk
  • 3 tablespoons fresh dill, minced
  • 1 teaspoon olive oil
  • Freshly cracked pepper
  • Sea salt to taste
  • Baby arugula, to serve

Preheat oven to 350 degrees.  In a large bowl, whisk together eggs, garlic, shallot, almond milk and dill.  Zest approximately 1 teaspoon of zest and the juice of half a lemon.  Season with sea salt and freshly ground pepper to taste.  Combine well.

Use olive oil to grease your mini muffin pan.  Ladle in egg mixture up to the top.  Season with flaky sea salt. Bake for 22-25 minutes.  They will puff up slightly when done.  Let cool for 5 minutes, then remove from pan and serve on a bed of arugula drizzled with olive oil and lemon juice.  Enjoy!

SK Updates!

For those of you who haven't checked it out yet, I'm nominated for a SAVEUR Food Blog Award along with many other awesome, talented ladies.  I'm so excited to be featured (and noticed) for the Special Diets category ie. being gluten-free (in my case).  I'm honored to be included with so many fellow bloggers like Laura, Anya, Sarah, Kelsey and Shelly.  Special diets FTW ;) !

Please vote for SASSY KITCHEN in the "Special Diets" Category!  Thank you for all your support!

Please vote for SASSY KITCHEN in the "Special Diets" Category!  Thank you for all your support!

Lots of new weekly recipes lately on Clementine Daily!  We post new recipes every week for ON THE MENU:

Spring Steamed Mussels with Butter, White Wine & Dill

Spring Steamed Mussels with Butter, White Wine & Dill

Raw Kale Salad with Roasted Herb Vegetables

Raw Kale Salad with Roasted Herb Vegetables

Spicy Tamari Tofu with Scallions & Lime

Spicy Tamari Tofu with Scallions & Lime

Tarragon Oil Baked Fish with Kale Pesto Quinoa

Tarragon Oil Baked Fish with Kale Pesto Quinoa

Last, but not least: My friend and fellow editor @ Clementine conducted this interview with me  for their "MEET THE EDITOR" series.  Thanks again, dear Amanda!

"RELIEF" Side Dishes

I'm traditional when it comes to certain things on Thanksgiving and mashed potatoes is one of them.  I don't want skin, herbs, or "crushed" potatoes -- just straight-up cream and butter.  Other sides can stand a little mixing up.  Thanksgiving is already a very hearty meal, not every side dish needs a stick of butter and potatoes.  Sometimes you need a "relief" side, ie. a lighter version of a classic Thanksgiving dish.  This side will please your guests and their palates leaving you more (emotional) room for pie and spiked cider.



Serves 6

1.7lb. whole brussels, sliced thin

2-3 tablespoons olive oil

2 lemons, juice + zest

1/2 cup pistachios, crushed

3 tablespoons creme fraiche

1 oz. dill, minced

Sea Salt to taste

1. Preheat your oven to 400 degrees.  Rinse, dry and slice brussels very thin (a mandolin would work great).  Add them to a large mixing bowl with olive oil, juice and zest of 1 lemon and sea salt to taste.  

2.  Empty everything onto to a foil-lined baking sheet.  Add half the dill and mix in gently with your hands.  Bake for 30-45 minutes or until brussels are crispy!

3.  Pour your brussels back into a large mixing bowl.  Stir in the creme fraiche, rest of fresh dill and the juice & zest of the other lemon.  Sea salt to taste and serve immediately!  


PS!  Don't forget to "subscribe by email" on the sidebar (--->). Now, you can get SK posts delivered straight to your inbox.  Have a Happy Thanksgiving!