Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Black Bean Sweet Potato Soup

Spring is a weird season.. especially out where I live. Today I’m sitting on my balcony in the blazing sun writing up this blog post. I’m one of those people that gets tanned easily and burned very very infrequently. I believe it was all of two times in my entire life. Yes – you non tanners are probably thinking “lucky girl”. But there is a problem that comes with this so called “gift”… I get tan lines… in about 10 minutes of sitting in the sun my arms have all sorts of shirt lines. And don’t get me started on when I’m driving my car and the sun only comes in from one side. Ever have one arm look so unlike the other you almost feel like Frankenstein? LOL.. it’s kinda funny actually.

Anyhow, getting back to the point: spring is weird. This season I’ve already had to start my “combat” against tan lines BUT I still get those crazy days where the wind picks up, the clouds roll in and next thing you know snow is falling. SNOW! This really blows my tropical mind. Not to mention body. To combat the last cold snow day, I made this hearty soup. It’s Read More


Strawberry Spinach Salad with Cider Dressing

Here’s a secret about me: I love blistering heat. Wait – I think just about everyone knows this about me. Yes, I’m the person who wears knit gloves for a morning run. I am also the one who has a portable heater at the office desk because the AC is just too bitter cold. When the summer sun dazzles the world with all it’s energy, I am definitely at my happiest.

Despite all the love I have for solar rays, I do treasure a cool escape when it comes to food on a hot day. Eating something hot often puts me to sleep (much like a happy cat in a sunny window). That’s why I love this salad. It’s refreshing and energizing. It’s really packed with yummy flavors and textures: sweet tartness of the strawberries, smooth crunch of the baby spinach, and a tangy citrus of the dressing.

Pair this with a cool drink for a complete lunch or have as a side salad with your dinner.


Strawberry Spinach Salad with Cider Dressing

Makes: 2 servings
Ready in: 15 minutes


For the dressing:

  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice

For the salad:

  • 2 cups baby spinach
  • 1 avocado
  • 10 strawberries
  • 1/2 cup chopped pecans


1. Wash the strawberries. Slice off the green top and slice the strawberries lengthwise into 1/4 inch thick slices.

2. Chop the avocado into chunks.

3. (Optional Step) Toast the pecans in a toaster oven (conventional works too).

4. Using a blender, blend together (or mix in a bowl) the dressing ingredients.

5. In a medium bowl, toss together all the salad ingredients and the dressing. Serve immediately or store in the refrigerator for later.


Garden Omelet (Frittata)

Breakfast is such a treasured treat in this day and age of accelerated morning routines. And I’m not talking about the breakfast that you grab with one hand while your other hand is busy slipping on your shoes so that you can run out the door. I’m talking about the breakfast where you eat at a table while you’re all still in your PJs and have a little bit of sleep still hanging off your eyelids. THAT breakfast, is such a treat.

I have a wonderful husband that I love eating breakfast with. One of our favorites is the easy and versatile omelet (or as the french say.. ‘omelette’). Till recently I’ve been using the fold over individual omelet technique. The thing I hated about this was that one omelet got cold while I made the second one. I tried to solve this problem by putting the first one in a warm oven while I made the second one, but that just dried out the first.

Recently I learned a trick from my mother-in-law that completely solved my cold-omelet problem. Basically you cook both omelets together. In the same pan! Brilliant!! If you’re scratching your head, read on. Basically, you cook all the eggs as a single omelet but eat it like a baked frittata. No more flipping. No more folding. No more cold-omelets for me (or you)!

This particular omelet is simply beautiful. Its a great combination of vegetables. The crowning glory though is the avocado. Its smooth texture and flavor makes each bite lip smacking good. Enjoy!

Garden Omelet (Frittata)

Makes: 2 servings
Ready in: 20 minutes


  • 5 eggs
  • 1/2 tablespoon olive oil
  • 2 mushrooms
  • 1/2 small bell pepper
  • 1 cup baby spinach
  • 1/4 cup cherry tomatoes
  • 1/4 small red onion
  • 2 cloves or garlic
  • 1/2 avocado
  • 1/4 – 1/2 cup grated cheese (as much as you want really)
  • salt and freshly ground black pepper


1. Pre-heat the oven to 200°F. Clean (I generally rinse) and slice mushrooms into about 1/4 inch thick slices.

2. Clean and dice the bell pepper into small chunks. Have fun experimenting with different colored ones!

3. Dice the red onion.

4. Chop the cherry tomatoes into halves.

5. Trim and peel the garlic cloves.

6. Chop the spinach into two inch wide chunks.

7. Using a paring knife, cut the avocado into half. Separate the halves and cut one half into cubes.

8. In a small bowl, beat the eggs with a fork.

9. Over medium heat, heat the olive oil in a medium non-stick skillet. Add mushroom, bell peppers and onions. Saute until the onions become transparent; about 5 minutes.

10. Add the garlic and spinach. Saute until the spinach wilts.

11. Add the eggs to the skillet. While the eggs are still runny, scrape the pan a few times with a non-stick spatula to allow the uncooked egg to run directly onto the skillet.

12. Once the omelet is set (or mostly set), sprinkle the avocado and cheese on top.

13. Put the skillet into the oven for a few minutes until the cheese melts and the omelet is completely set. Using the spatula, divide the omelet into quarters. Serve hot. Remember the handle of the skillet will be hot coming out of the oven!