Veggies Packed Fritatta (Stop Food Waste!)

Oh, Fritatta!
Fritatta is one of those humble meals that never disappoints. And, one of those that has saved my belly and the belly of those around me many many times. You can make it with pretty much anything you have in your fridge and, yes, you know it is time for you to use those tiny trims of veggies sitting there waiting for a soup, so go into the kitchen and make the yummiest Veggies Packed Fritatta of all times!

For this fritatta I added some veggies trims I had on my fridge. Did you guess? Yup! They were waiting for a soup, but is way too hot for that and I didn’t want to wait any longer and see these veggies go to waste… But, why is it so important to not waste an “insignificant amount of vegetables” you may be thinking. Let me tell you, according to the USDA, in 2010 133 billion pounds of food ($161 billion dollars worth of food) ended up in the landfills (That was 7 years ago! Imagine how much is now O.o) Does this sound terrible to you already? To make things even worse, that amount of food (That is wasted just in The United States) could easily cover 60% of the cost to end world hunger for a whole year, considering the estimates made by The United Nations (that is $267 billion dollars)

And, what does it have to do with a fritatta?
Well, if you save your veggies cuts, you may not see it as a huge deal, but actually it is when you put it into perspective. Plus, by making another meal out of them, you are not just wasting less but helping your pocket by getting more from what you buy. Now, let’s go back to the fritatta!

You can serve it with starchy or non-starchy veggies (I ate mine with some tostones), with rice, with a piece of toast or with whatever you please. plus, you can serve this any time, from breakfast to dinner. Fritattas are so versatile 😀 and they are not complicated at all, but you do have to be careful with the heat because you don’t want a burnt nor a dry fritatta.


Yields: 4-6 servings
Prep. Time: 5 minutes
Cooking Time: 15 minutes.


1 Broccoli stalk, finely chopped
8 Grapes tomatoes, halved
3 cups Spinach, roughly chopped
6 large eggs
1 Tbsp. Paprika
1 Tsp. Turmeric
Salt to taste
4 Tbsp. Olive Oil

First of all you want to chop your veggies (if they are not already chopped).
Then, add oil to your pan and turn on your fire to medium-high.
Add the broccoli stalk (they take longer to cook) and a pinch of salt, and when they are half-way cooked add your other veggies.
Time to add the seasonings and salt and cook on medium-high for a minute of two.

Finally, add your eggs (beaten or not, doesn’t matter if your pan is non-stick).
Mix well, then lower the heat and let it cook for about 5 minutes.
After 5 minutes, take off the lid and pass a spatula around the border just to make sure is not sticking to the pan. Put the lid on again and finish cooking for 5-8 more minutes (cooking time may vary depending on the size of your pan)
Finally, turn off the heat (you may see it is still a little jiggly on the center. Don’t panic. It is ok if you don’t want to finish off with a dry fritatta), put the lid on an let rest for 3 to 5 minutes.
Serve and enjoy!

Hope you got some motivation to use up every inch of your veggies, and that you like this easy and humble meal. What else do you add to the fritatta? Let us know in the comments section. And, if you make it, use the hashtag #kasheribbean on instagram to let us know 🙂

15 Easy Meals Ideas for When You Are in a Rush {15 minutes Meals}



Chia Pudding

Chia Pudding is the perfect breakfast for when you are running late. Just mix all the ingredients and let it rest for about 5 minutes and enjoy! (Tip: You can add more chia if you want it to be set in even less time!)

Egg in a Hole

Toast the bread and cooking the egg at the same time? Win-Win!

Quinoa Breakfast Porridge with Strawberries

Quinoa porridge is another delicious and healthy way to start your day and because quinoa is full of goodness, so you are going to be full for longer and  won’t have the usual mid-morning-brain-crash.

Chickpea-Avocado Salad Sandwich

This is a vegan version of the traditional egg salad sandwich reinvented by adding avocados. Delicious and full of protein.

Oatmeal with Peanut Butter and Grapes


Traditional breakfast for many, this oatmeal recipe is dressed up a bit with peanut butter and grapes instead of the strawberries. Do you prefer a savory version? Try this Oatmeal with Fried Egg and Avocado


Salmon with Arugula and Avocado Salad

This is for sure a classic. Quick and easy pan-seared salmon with a fresh salad will make you feel like you are eating in a restaurant but without paying much

Zuchinni Noodles with Vegan Pesto

Did I told you I am obsessed with Zoodles? They are a gift from heaving for all of us who love pasto but don’t need the extra carbs and calories. Yay!

Almond Butter Chicken Satay


Another quick and easy lunch. If you want the chicken breasts to cook even quicker you can slice the chicken breasts cut lengthwise cutlets (here it is a quick tutorial on how to do that)

Tuna Quinoa Toss

A total protein bomb for those of you who prefer fish

Lentil Soup

Fast, hearthy and delicious soup for dinner. If you want to make vegetarian just use vegetable broth.


Curried Tofu Scramble

A great quick dish that non-tofu fans will love.
Salmon and Couscous

Prefer a GF version? Try this one

Easy Pan-Fried Lemon Chicken

This Lemon Chicken recipe is paleo and Whole30-friendly and extremely easy to make!
Simple Chicken Noodles Soup

If you are like me (Sometimes I just need a bowl of soup, not matter how hot the weather is) you can try this for a quick fix. Or, if you are a veggie lovers, you can try the next one (delicious and creamy)

Broccoli-Spinach Soup

This recipe is dairy but you can always omit the dairy and blend your veggies until smooth and creamy.

Bonus Vegan Recipes for lunch or dinner

Avocado Toasts: 5 Ways

Avocado Toasts are very popular because they are creamy and extremely easy to make (obviously! you basically just have to mash an avocado and that’s it!) It would take you probably less than a minute to prepare, unless you want to post some pictures on instagram lol 😉

High Protein White Bean Salad

What I love about this recipe is that is full of protein (that help you to stay fuller for longer). The bell peppers not just give color but also crunch and the cilantro gives it a special and fresh flavor. I love it.

Black Pepper Tofu Stir Fry

Another tofu recipe for the tofu lovers.

Turkish Lentil Salad

I don’t know about other veggie lovers but I love love love lentils. They are so versatile (you can make rice, soups, stews, meatless balls and salads! :D) and they are usually lighter than other legumes like red beans and chickpeas.

Pesto-Avocado Pasta

O.M.G! This Pesto-Avocado is a dream come true for all of us who love pasta and cheese but are trying to eat less calories and dairy but don’t want to sacrifice the creaminess of a good pesto. If you haven’t try this pesto-avocado pasta what are you waiting for?
Well guys, this is it for today. We hope you enjoy these under 15 minutes meals ideas. Which one are you preparing first? Let us know in the comment section below! 🙂

Easy {Passover-Friendly} Stuffed Mushrooms with Kale and Onions


Hi, there! 
Tomorrow is the BIG DAY! And, I am super excited to share with you this recipe for stuffed mushrooms that I tested a couple of weeks ago. If you still have space in your menu for a gorgeous side dish, take notes on this recipe! 

To prepare this recipe is a super achievement for me because, I used to be pretty intimidated by these little creatures called mushrooms. Then, two or more weeks ago I found myself with “nothing” in the fridge (as I call those days when I have many stuff in the fridge but with no idea what to cook) and wanted to make something out of the ordinary rice and beans or mangú (if there is any dominican that stumble upon this page, don’t get me wrong, I love mangú but I needed something different sooo…) and I remembered a course of curried mushrooms I tried also a few weeks back… and, when I opened the fridge, surprisingly I found that I had a package of mushrooms starring at me like saying: “Hey! What are you waiting to cook us all?”. As I said, I wanted something out of the ordinary so sautéed sliced mushrooms were not an option as well and inspired by the curried mushrooms, I started to cook.


Mushrooms are very delicate so you have to handle with care. but if you have a couple that breaks you can always chop them and throw into your stuffing (here, I am using kale, but  you can use spinach or other veggies you have on hand). That also goes to the stems. Give the earth and your pocket a favor and don’t throw them away, you can always use them for stuffing, salads, rice, pastas, curries, and many more preparations!
This recipe is fantastic because:

 It is Easy
It is Flavorful 
It is Vegan
It is Passover-Friendly (just ignore the bread I used to serve these beauties)

Now, let’s go into this easy recipe (I was making a few mushrooms but you can increase amount as you like and need)

Stuffed Mushrooms with Kale & Onions

For the mushrooms:
250gr Mushrooms

2 tsp paprika
1/4 tsp curry powder
Juice of half lemon

For the kale: 

2 Tbsp Extra Virgin Olive Oil
4 medium white onions, finely chopped. 
250gr Kale 
2 Tbsp paprika 
Salt and Pepper to tasteTo finish: 
2 Tbsp Extra Virgin Olive Oil
2 tsp paprika


1. First you want to clean your mushrooms by taking the stem off, and make the inside bigger with the help of a parisienne scoop. I show you in this short video
2. After all your mushrooms are destemmed, you want to put your mushrooms in a bowl of cold water for a few minutes so the dust inside and out can come out. Then, take them out of the water and put over paper towel (If you see some dirt that didn’t come off you can scrub gently that spot with paper towel). While your mushrooms are on the paper towel go prepare your filling. 
3. Sautee your onions with the olive oil on medium high. Add a pinch of salt and cook until they are brown. 
4. Add your Kale and seasonings (salt, pepper and paprika), lower the heat, put the lid on your pan and let the kale cook for about 8 minutes until is soft (time can vary of course). While Kale is cooking go ahead and season your mushrooms with salt, paprika, curry and lemon juice. 
5. Take the lid off your pan and continue to cook your kale on medium high for 2-3 more minutes to eliminate excess moisture. Remove filling from the pan and let cool off a little bit. DON’T wash your pan! You are going to use it later! 
6. Take your mushrooms and stuff them with the help of a tea spoon
7. Remember the pan full of flavor where you cooked your kale? ☝:Take that pan, add EVOO and, on low heat, cook the paprika for a few seconds and add your mushrooms to cook on medium high until they get a nice reddish color. Then, turn over and finish cooking for 1 more minute. 


  Now is time to serve hot, warm or cooled and enjoy this masterpiece with whatever your soul is pleased (hint: I ate them with curry rice and green salad and they didn’t dissapoint!)


Big Family Reunion {+ 2 easy cookies for Passover}


I finally decided to write this post because, honestly, I couldn’t hide my excitement anymore 😊. A couple of weeks ago my husband bought the tickets for us to go to Israel for Pesah (First time for me! 😁). Wohoohoooooooooooooooooo! I cannot believe I will be spending time with my beloved sister after 3 long years! (Which has been pretty much an eternity for me 😒)…. Anyways, like this already wasn’t enough, Rut bought the ticket for our mom to come all the way from Dominican Republic sooooo, the excitement has tripled since last ereb shabbath when Rut told me the news. It will be the first time in 3 years that the three of us will spend time together… Finally!
All of this come when there are just a few days left for Ereb Pesah, which marks the start of 7 days free of products and by-products made with 5 grains (wheat, oats, spelt, barley and rye). And, I couldn’t be more excited to cook for Pesah this year! Let me tell you; few years ago I used to have a love-hate relationship with Pesah. I found it too overwhelming because I just didn’t know WHAT-IN-EARTH to cook apart from rice, beans and salads! (don’t even think about eating desserts during Pesah in Dominican Republic. Way tooooo complicated😐) but now that I have being experimenting a bit with grain free and gluten free baking I feel more confident to make sweet treats for this amazing occasion. As a warm up, I want to share with you these two extremely easy cookies recipes. 
These cookies are perfect because…
You can enjoy them for Pesah!

hey use just a handful of ingredients (you probably have them all in your pantry right now) 
You don’t need fancy tools  or equipment to make them (your hands and a fork are enough + your baking sheet of course 😅
 Here we go…

3 ingredients Peanut Butter Cookie 

Yields: 15 Cookies (20gr each)
You will need: 
205g Creamy Peanut Butter
50ml Eggs, lightly beaten
50gr Sugar
Pinch of salt 
Optional add-ins:
Chocolate Chips 
Roasted Peanuts 
How to make: 
Preheat your oven to 350ºF (175ºC) and line your baking sheet with a silicon mat or parchment paper.
In a bowl, combine the peanut butter, white sugar and egg and mix very well with a fork or spatula (I will not recommend using a hand mixer or even a whisk, unless you are making many batches of this recipe) until it has a very thick consistency (you going to know when is ready because the consistency is going to change when everything comes together. Trust me on that 😉 )  
At this point, you can roll little balls (I weighted mine so they all were 20gr, but you can make them smaller or bigger) and put them onto your prepared baking sheet (I went for the classic design so I also pressed mine with a fork) 
Bake in your preheated oven for 8 minutes (keep in mind that if you are making bigger cookies, your baking time will vary). These cookies are done when they are firm on top, barely brown at the bottom and have a matte finish. 

Get them out of the oven, let them cool on the baking sheet (for a few minutes if your family members let you, of course!) and enjoy! 
{This is where you imagine a white plate full of these goodies for the final picture I couldn’t take because they disappeared in an instant O.o}
 3 Ingredients Coconut Cookies 
Yields: 14 Cookies (20gr each) 
You will need: 
140gr finely shredded Coconut 
70ml Egg Whites 
70gr Sugar 
How to Make: 
Preheat your oven to 350ºF (175ºC) and line your baking sheet with a silicon mat or parchment paper.
In a saucepan, mix all of your ingredients. Put the saucepan over the heat, stirring all of the time until mixture is well incorporated and the coconut is moist.
At this point you can drop spoonfuls of the mixture onto your baking sheet or you can shape them a little in your hands, making little flat circles like I did, and then, baking for 30 minutes until they are golden on top. Get them out of the oven and let cool completely onto the baking sheet before store them in an airtight container for several weeks (if they survive that long 😜 )  



Super Easy {& Satisfying} Chocolate Chia Pudding for Breakfast

The ONE thing I have struggled the most since my “trying-very-hard-to-eat-healthier” journey started is breakfast. Growing up I remember eating a lot of bread and milk chocolate before going to school and the healthiest possible one consisted of oatmeal (that I hated at the time) so, it was definitely a big step for me to get the classic cheese sandwich out of my list for breakfast. Thanks God Pinterest exists to feed my inspiration hunger, but still there are some ingredients out there that I’ve had bad experience with, like chia seeds, so after spending some time on pinterest looking for recipes that will allow me to eat chia seeds in a less painful and “yucky” way, I came across this Chocolate Chia Pudding…

Some people will argue ingredients like chia seeds or others like raw, organic ingredients, are expensive and impossible to buy and probably they are in a way… But when you realize how much you are paying for crappy boxed, fake, processed food, that are making you sick, then, you start to see the real value of them, and that they are not THAT expensive at all.

When I bought my first big bag of chia seeds I hate them, because all I know about them was that they “help you to lose weight” and “you mix chia with water and drink it every day, all day long”. But then, magic happened when I discovered that I can use that super power of transforming any liquid into a gel to have the perfect quick breakfast, snack or dessert in the form of a Chia Pudding. What a revelation!

A post shared by Hannah Abreu (@foodiemomdreams) on

This Chocolate Chia Pudding is perfect for breakfast (or snack!) because a) is super easy to make  (you can literally mix everything up in like 30 seconds and then let sit for 5 minutes to thicken), 

b) You just need a few ingredients:  liquid base + chia seeds + favorite toppings and you are done

c)You can Make it Ahead of Time; You can make a huge batch, let it sit overnight and have breakfast for the whole week in the fridge.

Win, win, win!



150 ml (1 Cup) Full Fat Coconut milk (You can use other dairy-free milk of choice but the result may not be as creamy and thick as with coconut milk)

15gr (1 Tbsp) Raw Cacao Powder
15 gr (1 Tbsp) coconut sugar (or sweetener of choice)
Pinch of salt
40gr (¼ Cup) Chia Seeds
1 tsp vanilla extract (optional)

To prepare, just put all of the ingredients in a glass jar or an air-tight container and shake it, shake it shake it! Let it sit in the fridge for 5 minutes (or scale up the recipe to make a bigger batch)

Serve chilled. I served mine with granola at the bottom and shredded coconut, chia and raw sunflower seeds on top. Be creative! The possibilities are endless!

Easy, Right?
What other ideas come to mind when you think of Chia Pudding? Let us know in the comment section below, and don’t forget to follow on Instagram and Pinterest so that you know when the next recipes are coming out! We appreciate your support!  

Until Next Time!