How to: Use Walmart.ca Grocery Pick-Up and Make Grab-and-Go Breakfast Frittata

December can be a real son of a gun.

I won’t lie friends.  As I write this post, I have about 86 things on-the-go and I’m struggling to get my act together. Don’t get me wrong, decorating the tree, using copious amounts of butter for my holiday baking and watching my 1-year-old lose her mind (in a bad way) on Old Saint Nick’s lap, totally gives me the Christmas warm and fuzzies.

But having to juggle all that with work, commuting, holiday parties, dog walks, exercise, laundry, dinnertime and grocery shopping? How ‘bout no?

PS, I’m calling your bluff if you tell me you don’t hope for your kid to be a little scared of Mall Santa. Why? Best photos ever.

Point is life is busy. Add a hectic holiday schedule in to the mix and, well, my Christmas goose is cooked.

Lately I’ve been looking for ways to streamline…life, in any way I can, so when Dara and I were approached to work with Walmart Canada in promoting their urban Toronto Walmart.ca Grocery Pick-Up service through Penguin Pick-Up, I thought, “Gee, what perfect timing.”

I know Walmart Supercentres (which carry groceries) have been a thing for a long while, but in my 13 years of living in the heart of this great city, I haven’t lived close enough to one to consider them a viable option. Having somewhere to grocery shop close to home is #1 on my list of “Reasons I Shop Where I Shop.”

With their new walmart.ca grocery pick-up locations at Yorkville, Yonge & Davisville, Leslieville and Harbourfront, Walmart is now officially in the hunt for my hard earned grocery dollars.

First, let me briefly tell you how it works. Then, I’ll give you the inside scoop on why it’s kind of great. Finally, a recipe (obvs)!

You can visit Walmart.ca or download the Walmart Canada app on to your Smartphone. The app will take you through a quick tutorial to show off some of its cool features.

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The online shopping aisles, which allow you to browse by category, are both intuitive and easy to navigate. You can also browse by Rollback items (sale items) in each category, so it’s like you’re carrying the flyer in one hand and pushing your cart with the other (that’s what I call streamlining).

If you know what you’re looking for, you can also use the search engine.

*Warning: if you search ‘yogurt’ be prepared for over 200 hits! The variety is actually staggering.

Add and remove items from your virtual cart as you go and when you’re all set choose a location  and a two-hour time window for pick-up. You can even pick up same day via Penguin Pick-Up, for orders placed before 11 am.

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Side note: If you’re feeling weird about someone else picking produce for you, let me tell you that, first, I totally get it (I was there too) and second, don’t. Their experienced shoppers are awesome and pick the best of the best. Truly, I couldn’t have picked better myself.

I picked up my order at the Leslieville Penguin Pick-Up location, where the entrance and parking are well marked.  A nice young man came to greet me at my car window with a tablet and confirmed my order with a piece of ID then proceeded to load up the trunk.  I was in and out under 5 minutes. Guys, 5 minutes!!! (more streamlining!)

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On top of the obvious time savings, another reason I like this service is the quality guarantee. If you’re not totally happy with any product in your order, you’ll be credited or refunded without fuss by calling customer service. I was even reminded of this when I picked up my order.

Finally, and this is the big one, you save money. Like, a seriously decent amount. With Toronto real estate and rental rates soaring and the cost of food also on the rise, peeps like Dara and I, who also appreciate good quality fresh food, are looking outside the box to find new options. The prices online are the same great in-store prices Walmart is known for.

Here’s a new recipe using fresh groceries from my most recent pick-up order. I wanted to choose something that showcases fresh produce, you know, the me being-a-dietitian thing.

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These simple grab–and-go breakfast frittatas are a quick, healthy, get-out-the-door-before-traffic-is-a-disaster breakfast. Make 12 at a time and freeze what you don’t eat within a couple of days and heat them with a quick zip in the microwave when you’re ready for more.

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Customize as you will, but always be sure to cook your fillings thoroughly before adding the egg and baking. You want to avoid too much moisture.

 

img_0609img_0613img_0617I wish you luck in your holiday streamlining too, friends!

Erin

Grab and Go Breakfast Frittatas

Serves 6
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes

Ingredients

  • 9 Large eggs (beaten)
  • 1/3 cup whole milk
  • 3/4 Tsp salt (divided)
  • 1 Tbsp canola oil
  • 1 Small onion (finely chopped)
  • 1 red bell pepper (finely chopped)
  • 227g cremini or white mushrooms (finely chopped)
  • 3 Cups fresh chopped spinach
  • 1/2 cup crumbled feta cheese (about 75g)

Note

I love this Bon Appetit Guide to Making a Perfect Frittata and used their great guidelines to make these.

Directions

1. Preheat oven to 350F. In a large bowl, whisk together eggs, milk and a 1/4 tsp of the salt.
2. In a large frying or sauté pan, heat oil over medium-high heat. Add onions and mushroom and cook until most of the moisture is cooked out and they begin to brown, about 5-7 minutes. Add red pepper and cook until softened, another 2-3 minutes. Using tongs, mix in spinach and remove from heat once it begins to wilt. Season with the remaining 1/2 tsp of salt.
3. Spray the inside of a 12 cup muffin pan thoroughly with cooking spray or brush with butter. Divide the vegetable mixture among the cups, about 2 tbsp each. Using a ladle, pour egg mixture over top, filling each cup about 3/4 of the way. Sprinkle each with crumbled feta cheese.
4. Bake for 18-20 minutes until frittatas are puffed and very lightly browned around the edges. Allow to cool for at least 10 minutes, and run a small spatula or knife around the edge of each cup to remove them.
5. Eat within 2-3 days if refrigerating or freeze in packs of two, first by wrapping them in paper towel and then transferring to small freezer bags. Reheat in microwave for about 1 minute on high in the paper towel (depending on your microwave you may need more or less).

 

How to: Quickie Meal – Spring Pizza

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It’s upon us.

It’s in the smell of the air, the lingering daylight, the tiny crocuses breaking ground with a pop of colour.

SPRING!

It’s giving me the warm and fuzzies and making me feel like anything is possible.

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Such as an egg on pizza.

One of my favourite Instagram hashtags is #putaneggonit. People be putting eggs on ev’rythang.

My turn.

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I love this trend.  There’s something so…beautiful? mouthwatering? sexy?…(yup, all those things) about a gorgeous oozy yolk.

My best friend doesn’t like egg yolks.  Only whites.  This would be grounds for a best friend divorce if it weren’t for me getting her throw-away yolks.

Also, the thought of an egg-white omelette makes me gag a little.

You get my drift.  TEAM, YOLK!

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I just used some leftover frozen homemade naan for these pizzas, so the crust was ready made.  You can certainly use pizza dough, or store-bought naan or even greek pitas as alternatives.

The asparagus isn’t local just yet, but it sure won’t be long. Farmers’ market time is near and I’m already daydreaming about long leisurely afternoons sauntering through stalls with my daughter, teaching her about all the beautiful local goodies.

All this assuming she no longer poops her pants or needs to eat, or nap.

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Anywho, this pizza is super springy and will give you the warm and fuzzies, too!  So eat some! Plus, it’s a 15 minute meal (raise roof emoji x 3)

Erin

Spring Pizza

Ingredients

  • ½lb asparagus (sliced thinly on the diagonal)
  • 2 teaspoons olive oil
  • 150g ricotta cheese
  • ¼ teaspoon salt (plus extra for finishing, to taste)
  • ⅛ teaspoon fresh ground black pepper (plus extra for finishing, to taste)
  • 3 6-7 inch flatbreads
  • ⅓ cup fresh or frozen sweet peas
  • 3 Large eggs
  • 3 thin slices proscuitto

Note

This recipe easily doubles.

Directions

1. Preheat oven to 500F.
In a small bowl, mix sliced asparagus and peas with olive oil. In another small bottle, mix ricotta with salt and pepper.
2. Spread ⅓ of ricotta mixture over each flatbread. Top with asparagus slices. Bake for 4 minutes and remove from oven.
3. Immediately top hot pizza with egg carefully cracked over the centre (if needed, crack egg into small bowl and pour carefully onto pizza).
Bake an additional 4-5 minutes until egg is just set.
Remove from oven.
Tearing thin strips of proscuitto, lay over pizzas. Sprinkle with additional salt and pepper to taste.

 

 

How to: Make Ahead Meal – Niçoise Salad

When this year’s feast is finally over, this may be the most perfect post-holiday meal there is.

Fresh and light yet still satisfying enough to keep that craving for a triple decker turkey/stuffing/cranberry sauce sandwich at bay.

Unless of course there’s gravy involved. In which case, game over.

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I haven’t a clue if this would qualify as a ‘classic’ niçoise salad but these are the ingredients I typically see when I find one on a menu or when I’m perusing Food Gawker.

When choosing a canned tuna my preference is to go for a sustainable option (MSC certified). The only one I know of available in Ontario for an affordable price is the President’s Choice albacore tuna packed in water.

To learn about the importance of making sustainable seafood choices and to find sustainable options near you, click here.

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While I feel good about my choice from an environmental perspective, there is also health to consider.

Albacore tuna are a large variety of tuna and therefore contain a higher concentration of mercury than ‘light’ tuna such as skip jack or yellowfin.  Health Canada recommends limiting intake of high mercury fish, especially for children and women of child bearing age.

My solution is to limit the canned tuna we buy to a few times per month which would fall well below the recommended limit of 2 cans per week.

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This salad is a great option for lunch, brunch or a light dinner and can be prepared well in advance and stored in the fridge.  Keep the dressing on the side and drizzle over everything just before serving.

Niçoise Salad

Serves 4
Prep time 20 minutes
Cook time 5 minutes
Total time 25 minutes

Ingredients

Salad

  • 1 can water packed tuna, drained (if possible, a sustainable option)
  • 8 mini red or white potatoes (about 1.5 - 2 inches in diameter)
  • 1 large handful of fresh green beans (trimmed)
  • 1 head bib or boston lettuce (whatever you like will work just dandy though - washed and chopped)
  • 2 - 4 large eggs (hard cooked)
  • 1.5 cups cherry or grape tomatoes
  • 12 kalamata olives

Dressing

  • 1/4 cup wine white vinegar
  • 1/4 cup extra virgin olive oil
  • 1 Medium shallot (minced)
  • 1 tablespoon whole grain dijon mustard
  • 1 tablespoon liquid honey
  • 1/4 teaspoon fine sea or kosher salt
  • 1/8 teaspoon freshly ground black pepper

Note

For perfect hard cooked eggs, see our post on that very topic HERE!

Directions

1. In a pot with a steaming basket, bring water to a boil and steam potatoes for 10 minutes until just cooked through. They can also be boiled. Remove from heat, allow to cool before slicing each one in two.
2. Meanwhile in a medium pot, bring water to a boil over high heat. Drop green beans into boiling water and cook for 1.5 - 2 minutes. Strain and plunge immediately into ice water to stop the cooking.
3. Prepare the salad by arranging each of the ingredients in rows on a large plate or platter.
4. Prepare the dressing by combing all dressing ingredients in a small bowl and whisking thoroughly.
5. Drizzle the dressing over top of the salad ingredients. Sprinkle with additional salt and pepper to taste. Serve family-style.

With only one week left until Christmas I want to wish you all a happy, healthy and most importantly delicious holiday season!

Erin