Italian Breakfast Quiche

So I woke up in the morning, starving, and hadn’t gone to the grocery store in almost a week. There wasn’t much to put together in the fridge but I pulled it off! I’m definitely going to make this quiche again but I would add a bit more parmesan cheese (because I ran out) and add some mozzarella (which of course I didn’t have at all). All in all, this is a keeper!

Full disclosure: I did not make the crust, it was store bought and left over from something else I made earlier in the week. There are some good quality pre-made crusts out there so if you don’t have the time, like a lot of people I know, save yourself some hassle and just buy one.

What you’ll need:

  • 1 pie crust
  • 14 eggs, divided
  • 1 red pepper, chopped
  • 2 cups baby kale
  • Small handful parsley, chopped
  • Small handful basil, sliced thin
  • 1/4 cup Parmesan cheese, shredded
  • 1 tsp garlic powder
  • Spray olive oil
  • S & P
  • What to do:
    1. Preheat the oven to 375, prep you vegetables and spray your pie dish on he bottom and sides.
      In a sauté pan on medium heat, spray the pan and add the red pepper and cook for 2 minutes.
      Next add the parsley and basil, then the kale and S & P. Cook another 2 minutes or until the kale is wilted. Set aside.
      Put the pie crust in your baking pan and layer the bottom with cheese.
      Whisk 8 eggs with S & P and garlic powder. Fold in the sautéed veggie mixture.
      Add the eggs to the dish.
      Gently crack the remaining eggs into the dish scattered throughout it.
      Add a little more salt to the top and place it in the oven to bake.
      I didn’t pay attention to how log this baked but it was at least 20 minutes. Make sure the middle of the dish is cooked and not loose. Also, the tips of the crust will be golden brown.
      Enjoy!
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    Earthy, Vegetarian Breakfast Wrap

    What makes this earthy? The “sprouted lentils” is certainly it. I accidentally stumbled upon sprouted lentils when I realized I hydrated too many dried lentils for another recipe. I left them in the fridge and next thing I knew there were sprouts! They’ve lasted a couple weeks now. To keep them sprouted, I spray a bit of water and toss them a bit. 

    Sprouted Lentils

    Since I have no idea what to do with all these I’ve been using them in a variety of recipes as a test. I’ve read that, once sprouted, they are easier to digest because the complex sugars break down. 

    As for the breakfast wrap, it was pretty good. You be the judge. 

    What you’ll need:

    • 1 egg
    • 1 tsp olive oil
    • 1 small soft taco shell
    • 1 Tbls hummus
    • A sprinkle of sprouted lentils
    • Black beans
    • Spinach
    • Hot sauce, optional

    What to do:


    Green Smoothie

    What a great way to start your day! I Dalways say you should start your day off right and this is certainly something to add to your morning routine to make it happen!! 

    This recipe yields 4 servings. 

    What you’ll need:

    • 1 banana
    • 4 strawberries 
    • 1/2 cup blueberries 
    • Handfull grapes
    • Handfull spinach 
    • 2 tsp chia seeds
    • 2 tsp flax seeds
    • 2 Tbls hemp hearts
    • Handfull cashews 
    • 2 tsp spirulina 
    • 1 tsp wheat grass 
    • Unsweetened vanilla almond milk
    • Water
    • Lime wedges for garnish, optional 

    What to do:

      1. Put everything in a blender and blend until smooth
      2. Add more almond milk or water to your liking depending how thick you like your smoothies. 
      3. Pour in a glass and garnish with a lime and straw. 

      Enjoy!

      Breakfast!!! Whole Wheat Toast with Avocado Cream topped with a Poached Egg

      Start the day off right with this easy, DELICIOUS breakfast. I just love breakfast…I really do. If I had to choose I’d say it’s my favorite meal of the day. This breakfast takes 5 minutes to make and is super easy. Don’t be  afraid of poaching an egg. Just simmer some water, add a tablespoon of vinegar, stir the water and gently place the egg in. Cook 2 – 3 minutes depending on how easy or hard boiled you like them. 

      Start by making the avocado cream and mash a ripe avocado in a small bowl:


      Add Greek yogurt and a dash of your favorite hot sauce, garlic powder and salt:


      Mix it all together and put it on your toast:


      Poach your egg and put it on top:


      Enjoy!

      Tomatillo Verde Sauce

      Talk about a versatility…this sauce is the epitome of it. You can put this on top of tacos, eggs, salads as your dressing, dip, you name it. 

      What you see above is the Verde Sauce on top of a salad I threw together with the various things I had in my refrigerator. I also had left over shredded pork from pork tacos the night before (which also had verde on it 😉) that you see on top. 

      The pork tacos were quasi tacos because I’m really trying to cut carbs and sugar from my diet. I used Boston Bib lettuce for the wrap but a mini romaine lettuce would also be perfect. The recipe for the pork is here. I topped everything with tomatoes, avocado, red onion, fresh cilantro, carrots, and a little extra salt and pepper to the pork. 

      As for the Verde Sauce itself…

      What you’ll need (and remember I make in bulk to freeze some for future so feel free to cut it in half):

      • 18 Tomatillos 
      • 2 jalapeños 
      • 4 cloves of garlic
      • Juice of one lime
      • fresh cilantro to taste
      • S & P

      What to do:

      1. Boil a pot of water that will hold tomatillos and jalapeños. 
      2. Remove the husks off the tomatillos and run them under water until clean.  Also, clean the jalapeños.
      3. Boil the tomatillos and jalapeños for 10 minutes and strain. 
      4. Place them in a food processor with the remaining ingredients. 
      5. Pulse until smooth. 

      Use it for whatever you want and enjoy!

        Prosciutto, Avocado, Spinach, & Heirloom Tomato Egg Scramble | Start The Day Off Right

        Did you ever wake up on the weekend or your day off and think, “I’m going to make a killer breakfast”? However, you don’t have a clue what that killer breakfast will be or what you can throw together that’s in your fridge to make it “killer”. Well…here it is. 

        All you need is a somewhat salty meat (ham, bacon or in my case a slice of prosciutto that I had left over), a variety of veggies, eggs and a spicy sauce if you’re into that kinda thing. In my opinion, the spicy sauce is the killer part. It brings it all together. 

        Serves 2 people

        What you’ll need:

        • 4 eggs, whisked
        • 1 Tbls milk
        • 3/4 avocado, cubed
        • 1 slice prosciutto, finely chopped 
        • 5 grape size heirloom tomatoes, sliced in halve lengthwise 
        • 1 cup raw spinach, chopped 
        • 1/2 Tbls butter
        • Fresh ground black pepper 
        • Garlic powder
        • All season salt
        • 2 sprigs of parsley for garnish

        The spicy sauce:

        • 2 Tbls plain Greek yogurt
        • A few dashes of your favorite hot sauce, depending on how spicy you like it
        • Garlic powder
        • S&P

        I also served breakfast with a lightly toasted bagel, cherries & mini yellow plums that I got from a local farm. They were delicious!

        What to do:

        1. Prep your ingredients and put a large sautée pan on medium heat. 
        2. Sautée the prosciutto for 2 minutes, add the avocado and tomatoes and sautée for another 2 minutes. 
        3. In the meantime wisk the eggs, milk, garlic powder, all season salt and pepper in a small bowl. 
        4. Clear a space in the center of the pan and melt the butter, mix everything together and add the eggs. Top with the spinach, cover and turn the heat down. Make sure the eggs evenly dispurse in the pan. 
        5. Cook on low for 3-4 minutes and gently take large sections of the egg and flip them. It’ll break apart don’t worry it’s ok. Just try to flip as big of a piece as possible. I did it in 4’s. 
        6. Fold over one large piece on top of another for one serving. Do the same for the second serving. Top with the sauce, parsley for presentation and serve with you favorite sides. 

        Enjoy!!

        Breakfast Soft Taco

        I have to be honest, this was a throw together meal at the drop of a hat but it was awesome! Breakfast is so versatile and I wish I had more time to put into it some mornings. 

        Here is what you’ll need:

        • 3 large eggs
        • cheddar or jack cheese, shredded (I used organic Monterey Jack)
        • Splash of milk
        • garlic powder
        • cumin
        • coriander, ground
        • S & P
        • butter
        • 4 taco shells

        For topping:

        • salsa verde
        • avocado
        • scallions

        Here’s what to do:

        1. In a small bowl, whisk the eggs, milk, cheese, garlic powder, cumin, coriander and S & P. 
        2. lightly coat a small sautée pan with butter on medium heat. 
        3. add the egg mixture and stir continuously until eggs are cooked through completely.
        4. Heat the taco shells for 10 seconds in the microwave. 
        5. Add the eggs to the taco shells. 
        6. Top with the salsa, avocado and scallions. You can also use whatever other toppings you like to make it your own!

        Makes 4 tacos

        Enjoy!

          

          Healthy Breakfast Wrap

          Scrambled eggs, tomatoes, and green onions all wrapped in a large collard green leaf.  I love including veggies into my breakfast.     

             
          What you need:

          • 2 eggs
          • 1/4 fresh tomato, chopped
          • 1 green onion 
          • 1 collard green leaf
          • Milk
          • 1 tsp olive oil
          • 1/4 tsp salt

          What to do:

          1. Blanch the collard green in a large sautée pan with a bit of water and half of the salt
          2. Pat dry with paper towels
          3. In a bowl, whisk the eggs with a splash of milk and the remaining salt 
          4. Heat oil in a small sautée pan
          5. Cook the tomatoes and onions until soft
          6. Add the eggs to the pan and stir frequently until fully cooked
          7. Put the eggs mixture on the collard green and roll it up. 

          Enjoy!

          Vegan Tofu Breakfast Scramble | Start The Day Off Right

          This recipe is certainly a keeper. I will definitely be making this again. My husband even asked me to and that’s coming from someone who doesn’t typically like tofu. With tofu, it’s all about the spices and the amount of them you use. It’s also about the quality. I used Nasoya Extra Firm Tofu which is organic and non GMO. 

          Here’s what you’ll need:

          • 1 package (14 oz) extra firm tofu
          • 3 large leaves Swiss chard
          • 1 cup mushrooms, sliced
          • 1 red pepper, chopped
          • 1 can black beans
          • 1 tsp garlic powder
          • 1 tsp chili powder
          • 1 tsp turmeric
          • 1/2 tsp season all salt
          • 1/4 tsp black pepper
          • Cheddar “cheese”, shredded 
          • 1 tsp olive oil

          Optional (shown in my pic):

          • Avocado
          • Blackberries
          • Sprouted Grain Bread

          What to do:

          1. Heat a large sauté pan on medium and add the olive oil. 
          2. Add the mushrooms, pepper and Swiss chard and sauté about five minutes starring every minute.  
          3. While you wait, remove the liquid from the tofu. Place 2 paper towels under and 2 above and press lightly. Repeat as necessary. You’ll need several paper towels to absorb it all. 
          4. Mix the spices in a bowl.    
          5. Add the beans to the sauté pan and the whole block of tofu in the middle. 
          6. Break the tofu into small pieces while mixing everything together.  
          7. Add the spices and mix. Sauté another 5 minutes. 
          8. Add the “cheese” on top and melt. (Check out Daiya)  

          Enjoy!