March 17, 2018
Katherine Seda

no comments

Eggplant Cutlets

So light but still rich and Crunchy. A Meaty meal without the meat.

Serves 4 total time 35 minutes


1/2 cups all purpose flour

3 large eggs

2 cups dried bread crumbs

1 1/4 tsp. Kosher salt

1/4 tsp. Fresh ground pepper

1 large Eggplant (1 1/4 lbs.)

1/4 cup extra virgin olive oil

12 ounces fresh mozzarella, sliced

Fresh basil

1/4 cup Parmesan cheese

1/4 tsp. Crushed pepper flakes

Breading the Cutlets:

Place flour on a plate, in a shallow bowl beat the eggs with a fork. On a second plate, combine the bread crumbs, salt and black pepper.

Slice your Eggplant in 3/8” thick slices, discard the stem.

Using one hand dredge each slice in the flour. Then in the beaten egg, let the excess egg drip off before finally dipping in the bread crumbs. Pressing to adhere place on a clean plate.

In a large skillet heat 1/4 cup of olive oil over medium heat. Using tongs add as many Cutlets you can fit in a single layer. Cook about 3 minutes or until the undersides are golden brown. Flip and cook 2-3 more minutes. Clean your skillet between use and add 1/4 cup of olive oil.

Repeat the above.

Preheat oven to 400, arrange the Cutlets in a single layer. Too with a slice of mozzarella cheese and a piece of fresh basil. Bake 3-5 minutes till cheese is melted. Sprinkle with Parmesan cheese and red pepper flakes.


Enjoy Simply Simplistic With Kathy


March 17, 2018
Katherine Seda

no comments

“S” is for Shop on a Budget!

Spring is here and what better way to clean house. Have kiddos, loss weight, or just using another size?

Shop Poshmark lots of name brands for less, some clothing never worn with original tickets. Some gently worn.

“One persons items can be a treasure for another”, stop by and check out my closet!

This is Organization, Spring Cleaning Closet Sale always great prices.

Follow on Poshmark @kidz_closet Katherine Seda

Thank you again!

Simply Simplistic With Kathy ⭐️

March 17, 2018
Katherine Seda


Spinach & Eggs Makes SP’Eggs. St. Patrick’s Day Brunch

Good Morning y’all; Happy St. Patrick’s Day!

This morning it’s me and my little, while hubby is traveling and we are eating GREEN!

Made what I will call “Leprechaun” waffles (just follow your own waffle recipe and add a pinch or two of Food coloring).

I will share this Gluten Free Delicious SP’Egg recipe “Spinach & Eggs”

Serves 4 cooking 15-18 minutes varies.

This is the recipe for 4 persons (FYI I did for 2, just broke the recipe down ex: instead of 8 eggs I used 4).


2 tbs. extra virgin olive oil

1 yellow onion sliced

1/2 tsp kosher salt

1 1/2 pounds of frozen spinach ( I used half a cup of fresh chopped spinach)

8 Eggs

3 tbs. whole or low fat milk

1/2 cup grated Parmesan cheese

1/4 tsp. Freshly ground pepper

I also added 1 chop tomato optional

And broke a few pieces of fresh Basil leaves; once done for garnish.

Preheat oven to 350 place on the middle rack.

In a medium skillet heat your oil over medium heat. Add the onions 1/4 tsp. Of salt and stir to coat. Cover tightly and cook, stirring occasionally for 6-8 minutes. Stir until golden brown, meanwhile put the frozen spinach in a colander and run under hot water to thaw, skip if already thawed. If using fresh spinach just chop into pieces.

Frozen spinach be sure to squeeze well for excess water.

Crack the eggs into a mixing bowl, add the milk, Parmesan cheese, pepper and the remaining 1/4 tsp. Salt whisk together.

Stir in you spinach and onions to heat through. Remove from heat. Add the eggs mixture. Gently stir to evenly combine the eggs. Bake 15-18 minutes, until eggs are set in the middle.

Now Enjoy anytime of the day!!

Simply Simplistic With Kathy.

March 16, 2018
Katherine Seda

no comments

Simple DIY, make a statement but keep it simple.

Today I decided to do a quick DIY, had some extra wood in the garage. The long piece was 4.99 @loweshomeimprovement and the larger piece was 9.99 @homedepot found those white antique hooks 3/6.99 @tjmaxx and I always have #chalkboardpaint. Used provincial wood finish to match the open shelves in the dining room also made by moi! Total project under $20 and I have a “Custom Menu Chalk Board” and some hooks for extra in the Dining Room.

#mommasdiyproject #menuchalkboards #hookrack #simpleprojectsarethebest #sumplicityisbeauty #lovenaturalwoods #simplysimplisticwithkathy #projectunder20bucks #sahmlife #blogger#smallbusinessowner #twodaughtersandoneson #fromnewyorktotexas #fromurbantosuburban #simplycooldesign

Katherine simple design. 🖤

March 13, 2018
Katherine Seda

no comments

Simply Delish Silver Dollar Banana Pancakes

Simply easy and delicious gluten free ( or not if you use regular flour ). Cooking my way through a “Cookbook”

Food Swings: by Jessica Seinfeld

Makes about 48 Silver Dollar size


3 large eggs

1 1/2 cups of ripe bananas (3)

1/2 cup of milk your choice (almond, rice or cows)

1 1/2 tsp. Pure Vanilla extract

3/4 cups of brown rice flour

2 tbs. coconut flour

1 1/2 tsp. Baking powder

1 tsp. Ground cinnamon

1/8 tsp. Kosher salt

Coconut oil or unsalted butter

Maple syrup and some fresh fruit, for serving.

Combine your eggs, bananas, milk and vanilla in a blender until smooth. Add the rice flour, coconut flour, baking powder, cinnamon and salt mix on low speed to combine.

Heat your skillet or griddle over medium heat/medium low.

Begin to make your Pancakes using a Tbs. per pancake.

Enjoy breakfast and then go out and conquer your day!

Simplysimplisticwithkathy ❤️

March 4, 2018
Katherine Seda

no comments

Skinny Banana Split Sundae

Ok who said you can’t have a traditional favorite! Well thanks to “The SuperFood Kitchen” I can have my Sundae, any day.

FYI my son loved it and that was a win for me because he wanted the Banana ice cream alone.

Serves: 2 Prep 10 min. Cook 6 min. Freeze. 3 hours


2 Small Bananas peeled and coarsely chopped

6 almonds chopped

Chocolate sauce

2 tbs. packed light brown sugar

3 tbs. unsweetened cocoa powder

1/3 plus 1 tbs. low fat milk

1 ounce bittersweet chocolate (at least 70%cocoa solids) broken into pieces or morsels

1/2 tsp. Vanilla extract

Put the bananas into a plastic container and freeze for 2 hrs. Transfer to a food processor until smooth and creamy. Return to the freezer for another 1 hour.

To make the chocolate syrup, put the sugar, cocoa powder, milk into a small saucepan and bring to a simmer over medium heat. Reduce the heat to low and cook, stirring constantly for 1 minute or until sugar and cocoa powder have dissolved.

Remove from heat then stir in the chocolate until it had melted. Stir in the vanilla. Let cool slightly.

Scoop the banana purée into a bowl or 2 glasses drizzle with warm chocolate sauce and sprinkle the almonds on top

Enjoy your guilt free Banana Split with Chocolate Sauce.

Simple and delicious

March 2, 2018
Katherine Seda

no comments

Jerk chicken with Papaya and Avocado Salsa

Simply Simplistic With Kathy

Welcoming March today and I pulled out the Cookbooks!

This one has made the cut and I will be blogging my way through “The SuperFood Kitchen” #thoughtfulcook.

I need to keep myself busy with many event going on I. My personal life, but we must eat and I must cook. I do not have time to dabble with complicity or guilt so this cookbook seemed really appealing. Anything that says “Healthy recipes, packed with SuperFoods for the Thoughtful cook” well grabs my attention.

Here I have started with the Jerk chicken and the Papaya, which I substituted for tomatoes and avocado salsa.

This meal is only 394 calories per serving 18.16 fat 3.26 sat fat 17.16 carbs 5.46 sugars 0.96 salt 7.86 fiber and 426 protein.

Serves 4 prep 15 min. cook 40 min.


2 1/4 pounds of small chicken drumsticks, skinned

1 tbs. olive oil

Jerk spice


View original post 121 more words

%d bloggers like this: