As one of ten top bloggers and journalists chosen to review Mark Hyman, MD’s 10 Day Detox last month, Eila Johnson, the full plate blog, wanted to see if a busy mom of young children could—and should—do a whole foods detox. “I had kind of reached a low-point, feeling tired all the time, and carrying around extra weight. I found the 10 days incredible. I lost weight, gained energy… people said I glowed. Now my goal is to expand my repertoire of ‘detox-friendly’ recipes, so I can keep this awesome feeling going,” said Johnson. This Herb-Walnut Frittata is a new favorite. “Based on a traditional Persian recipe for ‘kuku’, it is packed with nourishing ingredients—walnuts, herbs, leafy greens, and eggs. Plus, I love a recipe that I can make-ahead and then serve warm or cold for breakfast, lunch or dinner! No excuses for not eating well if you have goodness like this at the ready!” says Johnson.
(Makes 8 servings)
2 Tablespoons grapeseed oil
1 cup raw walnuts
3-4 cloves garlic
2 cups fresh cilantro
2 cups fresh parsley
2 cups chard (or spinach or kale), chopped
1 bunch scallions, white and light green parts
salt & pepper, to taste
8 eggs, whisked
Preheat oven to 350. In a food processor, pulse the walnuts, garlic, cilantro, parsley, your choice of leafy greens and scallions until minced and combined. Heat a 10” ovenproof skillet over medium heat. Add the oil, then the walnut-greens mixture, stirring until the smell of the walnuts becomes fragrant. Turn the burner off and stir in whisked eggs. Transfer the skillet to the oven and bake the frittata for 12-15 minutes, or until center is set. Serve warm or cold. The frittata will keep well in the fridge for 2-3 days.
New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.