Rachael | Set the Table


Welcome to Set the Table! My name is Rachael and I'm here to help you set your table with beautiful, healthy, delicious food your family and friends will love. More importantly, I'm here to encourage you to welcome everyone to your table. Talk. Listen. Laugh. Eat. Be kind. 

Go Sugar Free in 2014

Go Sugar Free in 2014

Healthy Asiago + Kale Frittata | Set the Table
Healthy Asiago + Kale Frittata | Set the Table

I'm not up for making a long list of resolutions this year. It may be helpful for some, but for me it almost promises absolute failure. Instead, I am simply hoping that each day brings the opportunity to make my life a healthier one. That said, I am not above seeking a little help in achieving a healthier mind, body and spirit. Therefore, starting January 1, 2014, I will be participating in the winter Go Sugar Free course with Jacqueline Smith.

Working as a recipe developer and food blogger, I find it exceedingly difficult at times to keep tabs on my diet. Sure, we eat healthy meals, but constantly tasting food throughout the day can sometimes derail my best efforts. Participating in a class, something structured and educational, is exactly what I need to get me going on the right foot in 2014.

Kale & Asiago Frittata | Set the Table
Kale & Asiago Frittata | Set the Table

And I have some exciting news! If you are feeling like you need to change your eating habits to sleep better, think more clearly, lose a few inches from the middle area of your body, and generally feel more whole, this class is open for enrollment through January 5! Click here if you are interested in reading more about Go Sugar Free and wish to sign up. It is a 10 week course that I'd love to go through with you! I'll be sharing recipes on Set the Table that will be delicious and sugar free. Jacqueline also has a collection of delicious meals, like thisPasta Bake, to help make the transition to sugar free even easier.

Pasta Bake
Pasta Bake

I know Jacqueline personally and can say with complete confidence that you will be immediately struck by her genuine desire to work with you and give you the motivation you need. She is an inspiring woman who is a great example of the "glow" a sugar free life can give you inside and out.

I hope you'll consider registering for her winter course! If you have any questions about the course, please leave them in the comment section below and either Jacqueline or myself will be sure to answer them.

And don't worry- I won't leave you recipeless (totally a word) at the close of 2013. Here is a perfect breakfast recipe for the morning after; the first morning of 2014 can start off fresh and healthy while also curing what ails you after holiday celebrations. Healthy kale, protein-rich eggs, and salty Asiago make for a deliciously easy breakfast, brunch, or even and easy dinner.

Kale & Asiago Frittata Recipe | Set the Table
Kale & Asiago Frittata Recipe | Set the Table

So, here's to a healthier, happier year!

Click here to register for the 10 week course or to learn more about Go Sugar Free.

*The links provided in this post are affiliate links.

Kale & Asiago Frittata

Total Time: 35 minutes

Yield: 6-8 Servings


  • 2 tablespoons olive oil
  • 8 large eggs
  • 1 bunch dinosaur kale, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 1/3 cup shredded Asiago cheese
  • salt and pepper


  1. Heat the olive oil in a 10 inch skillet over medium-high heat. (Make sure your pan is oven-safe.)
  2. Add the onions and kale to the skillet and season lightly with salt and pepper.
  3. Cook, stirring frequently, until the onions are translucent and the kale has wilted slightly, about 3 minutes.
  4. While the vegetables are cooking, whisk the eggs in a large bowl.
  5. Pour the eggs into the skillet, right over the cooked kale and onion.
  6. Allow the eggs to cook until they are just set on the bottom. As the eggs cook, use a rubber (heat-proof) spatula to separate the eggs from the edge of the skillet every once in a while.
  7. Once the eggs are set on the bottom, start using the spatula to make a gap between the eggs and the skillet. Tilt the skillet so the runny eggs on top run to the bottom of the pan. Continue doing this until there is no longer a substantial amount of runny eggs on the top. The top will still appear wet.
  8. Sprinkle the top of the frittata with the Asiago cheese and place under the broiler. Cook until the cheese has melted and starts to turn golden brown in spots.
  9. Slice the fritata and serve warm or at room temperature.


Feel free to get creative with the kinds of cheese and veggies you put in your frittata. This is a great way to use leftover meat as well!



2013: The Year in Recipes

2013: The Year in Recipes