Meal Prep Monday, April 30th


  • Sweet potato, pepper and kale  frittata

  • Minestrone soup

Sweet potato, pepper and kale frittata


  • 1 sweet potato, grated
  • 1 red pepper, small dice
  • 1 small onion, small dice
  • 1⁄2 bunch kale, veins removed and thinly chopped
  • 1 teaspoon smoked paprika
  • 1 cup shredded mozzarella cheese
  • 8 eggsSalt and pepper to taste
  • 1⁄4 cup olive oil


In a large bowl, whisk together the eggs with smoked paprika and salt and pepper to taste and set aside.

Heat 1⁄4 cup olive oil in a large nonstick frying pan over medium heat, and add onions, and sweet potatoes. Cook about 5 minutes, then add red peppers. Continue cooking until sweet potatoes are well cooked and onions and peppers are very soft, about 8 minutes. Add kale and continue cooking about 4 minutes until kale is softened and wilted.

Turn heat down to low and add eggs. Mix around in the pan until thoroughly mixed with vegetables and then sprinkle cheese all over mixture. Let sit until eggs are cooked through, then carefully flip pan upside down onto a clean cutting board.

Cut frittata into slices like a pizza. 



Minestrone soup


  • 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
  • 4 ribs celery, chopped
  • 2 carrots, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 bay leaf
  • Salt and pepper
  • 1 19 ounce can  white beans , drained
  • 1 teaspoon sweet smoked paprika
  • 5.5 cups vegetable broth
  • 2 cups canned  diced tomatoes
  • 1 cup macaroni noodles
  • Shaved parmesan, for garnish


In a soup pot, heat 2 tablespoons EVOO over medium-high heat.  Add the celery, carrots, onion, garlic and bay leaf; season with salt and pepper. Cook, stirring frequently, until the vegetables are softened, 7 to 8 minutes.

Add the white beans and season. Stir in the vegetable broth, tomatoes and bring to a boil, about 6 minutes. Lower the heat and add macaroni noodles. Simmer until the noodles are cooked and soup has married together, 10 to 15 minutes.

Serve and drizzle with olive oil and shaved parmesan.


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