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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    Coconut Curry Cod and Vegetable Noodle Bowl (Dairy and Gluten Free!)

    It’s been far too long since I last posted! I shouldn’t make a habit of that.

    So I have an obsession…bowls! Ramen, udon, rice noodle, curry, you name it; I want to make them or try them all. This whole thing started when I found Terakawa in Philadelphia and it’s been bowls galore since then. I honestly can’t get enough of them! I even got my mom hooked so she’s testing out her own skills with these as well lol. Keep it up TJ! You’re doing great and we’re learning from each other!

    What you’ll need:

      8oz large rice noodles
      2 Tbls coconut oil
      1/2 red onion, chopped
      2 carrots, chopped small
      4 cloves garlic, minced
      6oz baby Bella mushrooms, chopped
      1 squash (green, yellow or patty pan your choice)
      10 leaves kale, chopped
      4 leaves bok choy, chopped
      3 eats corn, boiled and cut off the cob (or one small can drained)
      1 lb cod filets, no skin and deboned
      2 tbls better than bouillon chicken base
      2 tsp red curry paste
      2 tsp turmeric
      2 tsp ground ginger
      12 oz evaporated coconut milk
      8 cups water
      Fresh ground pepper
      Himalayan people no sea salt
      Fresh cilantro, optional

    Here’s what to do:

    1. Heat the oil over medium heat until melted

    2. Sauté the onions and carrots with a couple dashes of salt for 2-3 minutes

    3. Add the mushrooms and squash with a couple more dashes of salt for another 2-3 minutes

    4. Add the garlic, curry paste, turmeric, ginger and chicken base and sauté for about 2 minutes, or until fragrant, stirring constantly so it doesn’t burn

    5. Add the water, corn and cod with a couple more dashes of salt and turn the heat up to medium high

    6. Bring the pot to a bubbling simmer until the fish is completely cooked and flaky

    7. While it is heating up, cook the rice noodles according to their package. Set aside.

    8. Add the bok choy and kale and stir to combine while breaking up the fish into pieces if it didn’t already do that on its own. Turn off the heat.

    9. Serve in a bowl with chop sticks (or fork) and a spoon. Add the soup in first, then the noodles off to one side and garnish with a rough, small handful of fresh cilantro.

    Enjoy!

    P.S. My awesome husband got me special ramen bowls for my birthday because I made it so much these days 😊

    Chicken and Bean Burritos with Spanish Rice

    What you’ll need:

    • 7 chicken breasts
    • 7 burrito shells
    • 1/2 cup dried black beans, hydrated
    • 2 avocados
    • 1/4 cup vegan cheese, shredded
    • 2 green onions, chopped small
    • 2 tsp cumin
    • 2 tsp coriander
    • 1 tsp garlic powder
    • Salsa of choice 
    • Salt

    Spanish rice:

    • 2 cups rice of choice
    • 4 cups chicken broth 
    • 8 oz tomato sauce
    • 4 tbls garlic powder
    • 2 tsp cumin
    • 2 tsp coriander
    • 1/4 cup of olive oil
    • 1 tsp salt
    • Cilantro, chopped

    What to do:

    1. If you’re using dried beans, start the night before and soak the beans in water and refrigerate overnight. Follow the directions on the bag. 
    2. Start the rice. Heat oil in a sauce pan and add the rice. Sautée until golden brown. 
    3. Add the remaining ingredients except the cilantro and cook on low until the rice is soft and liquid is absorbed. 
    4. In the mean time, season the chicken with cumin, coriander, garlic and salt. Grill and slice into thin pieces. 
    5. Preheat oven to 350 degrees. 
    6. Lay out burrito shells and layer all burrito ingredients including the chicken, beans, avocados, “cheese”, and onions. 
    7. Wrap the burritos as tightly as you can and place on a sheet tray sprayed with oil. 
    8. Bake for 15-20 minutes or until the shells are lightly golden. 
    9. Serve with your favorite salsa and top the rice with fresh cilantro. 

    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!

      Kale and Purple Cabbage Salad

      I’m on a mission to eat healthier. By healthier I mean increasing the amount of fruits and vegetables, decreasing dairy and decreasing animal protein. Where will I get my protein do you ask? The right kinds of veggies and superfoods. For example, I just started using spirulina (it’s not in this recipe but could have been now that I think of it!) Here’s some info on it if you’re interested. Spirulina info. It’s loaded with more than just protein. 

      Not only is this salad full of veggies and nutritional value, it’s all raw and looks so pretty. The key to eating raw kale and Cabbage, in my opinion, is time. Give it time to soak in however you decide to dress it. Two to three hours and tossing it every 1/2 hour is how I do it. They’re both tough and hearty so soaking them softens them. 

      What you’ll need: 

      • One bunch of kale, coarsley chopped
      • 1/2 head purple Cabbage, sliced thin
      • 1 carrot, shredded
      • 1/2 red pepper, sliced small and thin
      • 1/2 yellow pepper, sixes small and thin
      • 10 dried figs, sliced thin
      • 1/4 cup sliced raw almonds
      • 1/4 cup raw hemp hearts
      • 4 cloves garlic, minced
      • Juice of one lemon
      • 1/2 cup (or more depending how much you like) extra virgin olive oil
      • 1/4 cup apple cider vinegar
      • S & P

      What to do:

        1. Prepare and mix all ingredients in a large bowl. 
        2. Cover and refrigerate for a total of 2-3 hours minimum, tossing every 1/2 hour the first 3 hours. 

        Enjoy!

        Turkey and 3 Bean Chili

        This was a perfect meal for the weekend considering it was damp and “chilly” outside. Even if you don’t like my jokes I guarantee you’ll like my recipe. I always say to feel free and make it your own how you choose! 

        My goal is to stop eating canned goods. So, I use dried beans and a mix of fresh and jarred tomatoes for this recipe. 


        The only thing missing from the pic is my husbands homemade crusty bread. Yum…


        My very special spicy sauce is the white sauce you see here. It’s Greek yogurt based but feel free to use what you like i.e. Sour cream. The red is a Mexican hot chili sauce…wowza its spicy! I can’t even tell you how to make it; it’s my momma’s. 

        Here’s what you’ll need:

        • 2 1/2 cups dry black beans
        • 2 cups dry kidney beans
        • 1 1/2 cups dry great northern beans
        • 1/2 cup dry green lentils
        • 2 lbs ground turkey
        • 2 tbls olive oil
        • 2 1/2 sweet bell peppers, coarsley chopped
        • 1 red onion, chopped, plus more for topping
        • 1 carrot, chopped
        • 8-10 garlic cloves, minced
        • 24 oz Campari tomatoes, quartered
        • 24 oz strained tomatoes 
        • 4 tbls nutritional yeast 
        • 4 tbls cumin
        • 4 tbls coriander
        • 5 tbls chili powder
        • 4 dashes of franks hot sauce
        • 1/2 cup fresh cilantro, reserve some for topping
        • S & P

        Here’s what to do:

        1. Hydrate the beans and lentils according to their instructions. If you’re not using dried, canned are fine too just skip this step and rinse them all clean. 
        2. Heat the Dutch oven on medium heat with some olive oil and, once hot, brown the turkey. Season it with S & P and some cumin. 
        3. Set aside and add some more oil to the Dutch oven. 
        4. Add the onions and sautée for 2 minutes. Add the peppers and carrots, more S & P and sautée another 5 minutes stirring occasionally until soft. 
        5. Add the garlic and stir continuously for 1 minute. Add the Campari tomatoes and stir to combine. 
        6. Add the strained toms plus a little water that I used to rinse out the jar. 
        7. Add all the spices, nutritional yeast, cilantro, S &P and stir to combine. 
        8. Let the pot reduce a bit and then add in the browned turkey and beans. 
        9. Summer on low for an hour stirring occasionally. 
        10. Top with fresh cilantro, red onion, and/or any of your favorite toppings. 

        Enjoy!!

        Coconut Curry Chicken

        If you’re not sure if you like curry or if you’ve tried it and on the fence, this is a good dish to start experimenting on. It’s lightly flavored with curry but combined with other Indian and Asian spices that blend nicely. Give it a try!!

        First prep the chicken and season it with salt, pepper and brown rice flower. If you don’t have brown rice flour, feel free to use whatever kind you have in your pantry. Sear the things skin side down in coconut oil until they become brown and crispy in a Dutch oven. Flip and repeat on the other side. 

        Prep the veggies and sautee them in the same pot as the chicken. I used a whole white onion, red bell pepper and king oyster mushrooms. Again, feel free to use what you like if you don’t want these exact ingredients. Half way through add two stalls of lemongrass, fresh ginger and fresh garlic. 


        Add coconut milk, curry paste, sambal oelek (or any chili garlic sauce), a good amount of curry powder, ground turmeric and S & P. Bring to a simmer. 

        Nestle the chicken breasts back in and bake in the ove with the lid on at 275 for 2 hours. 

        Yum!! 

        What you’ll need:

        • 4 bone in chicken thighs
        • 8 oz king oyster mushrooms, chopped
        • 1 medium sweet onion, chopped
        • 1 red bell pepper, chopped
        • 2 stalks lemongrass
        • 2 tsp fresh ginger, grated
        • 3 cloves garlic, diced small
        • 2 Tbls brown rice flour
        • 2 Tbls Coconut oil
        • 1 can coconut milk
        • 2 Tbls Curry powder
        • 2 Tbls turmeric 
        • 1 Tbl Curry paste
        • 1 Tbls Sambal oelek and more for topping (optional)
        • 2 cups dry jasmine rice
        • Cilantro, chopped for topping (optional)
        • Green onion, chopped for topping (optional)

        Put everything over some rice, I prefer jasmine rice, and top with fresh cilantro, green onions and/or chili garlic sauce for an extra kick. 
        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!

        Teriyaki Chicken Stuffed with Napa Cabbage, Eggplant & Shiitake Mushrooms

        I’ve been feeling a bit creative in recent days but I’m not an artist by any means, except when it comes to food. I decided it was time to come up with a new original recipe and so here is where I landed. 

        I’ve learned that fabulous tasting food takes time…sometimes. This is sometime. There are several steps and it takes a good amount of time and patience to make this dish but I promise it will be worth it. I wouldn’t be able to make this on a work day simply because it would mean we would eat dinner about 8pm and my toddler wouldn’t be to happy with that. This is on top of the prep the day before.

        I hope you enjoy this as much as we did!!

        I also served this with a Cucumber & Cabbage Slaw that I found on Pinterest.

         

        What you’ll need:

        • 6 chicken breasts, pounded thin and/or butterflied 

        Teriyaki Marinade…

        • 1/2 cup soy sauce
        • 2 Tbls rice wine vinegar
        • 4 Tbls sesame oil 
        • 1 Tbls brown sugar
        • 1 Tbls quality honey (see P.S. below)
        • 1 tsp ginger, minced
        • 2 garlic cloves, minced
        • ground black pepper 

        Stuffing…

        • 1 medium eggplant, cubed small
        • 1/2 Napa cabbage, sliced thin
        • 8 oz shiitake mushrooms, sliced thin
        • 2 small chilies, your choice of how spicy, diced very small 
        • 1 medium onion, diced
        • 3 cloves garlic, minced
        • 1 Tbls ginger, minced
        • 1 tsp olive oil
        • 1 Tbls butter
        • ground coriander
        • dried oregano 
        • S&P

        Coating…

        • 6 rice paper wraps or spring roll skins
        • 2 eggs, beaten
        • panko bread crumbs, white or wheat 
        • fresh ground pepper

        Topped with…

        • Roasted red peppers, diced
        • green onions, diced
        • cilantro, optional

        What to do:

        1. Prep the marinade by whisking all ingredients in a bowl. Place in a freezer bag to which you will add the chicken. 
        2. Butterfly and/or pound the chicken and add to marinade. Put in fridge for at least 6 hours and up to 24 hours. 
        3. Later on or next day, preheat the oven to 375 degrees. 
        4. Sautée all the ingredients in the “stuffing” by first heating the olive oil, then onions, mushrooms and eggplant for 5 minutes. Next add the chiles, garlic and ginger for 2-3 min ties stirring constantly. Next add the Napa cabbage (you may need to add a little water to stem for a bit) and cover for 2-3 minutes. Set aside for next step. 
        5. Prep to stuff and wrap the chicken. Take out the chicken marinade, put some water in a shallow plate to rehydrate the rice paper, layer a sheet tray with foil and spray with oil. 
        6. Lay out each chicken breast and layer 1/2 with the stuffing. Hydrate one wrap in water. Fold over the chicken and, once limber but not mushy, wrap with the rice paper. THIS IS DELICATE! Take your time and don’t rip the wrap. Place on the sheet tray. Repeat for each breast. 
        7. Prep the rest of the coating and lay it out. Starting with the breast you wrapped first, dip each breast in egg and then in panko. (The wrap needs time to set and stick to itself. If you do this step too soon the rice paper will come off.)
        8. Bake for 30-40 minutes depending on the size of the breast. The liquid should be clear when done. 
        9. Plate and put on the toppings. 

        Enjoy!


        P.S. This is great quality honey!!!

              Fresh Figs Wrapped in Prosciutto with Blue Cheese

              So simple, so delicious. Try these and you won’t be disappointed, I promise. I first made these last thanksgiving and used goat cheese instead of blue cheese. Both are equally as good and really depends on your preference of cheese. My husband doesn’t like goat cheese, so, since it was just the two of us tonight…I went with blue. 

              What you’ll need:

              • fresh figs, green or black
              • blue cheese block
              • prosciutto, sliced a little thicker than thin
              • toothpicks

              What to do:

              1. Preheat the oven to 350 degrees
              2. Lay out your ingredients
              3. Smear the blue cheese over the prosciutto 
              4. Wrap the fig and hold together with a toothpick (the one you see below is double wrapped with prosciutto. I preferred just one layer but my husband liked the double…you choose)
              5. Bake for 20 minutes or until sizzling all around. 

              Enjoy!!!