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. 

    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:


    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!

      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!

      Cast Iron Vegan Chili

      I made this for all my vegan and vegetarian friends and family. Not all meals have to have meat and some taste even better without it. If you are a carnivore, just give this a try and you’ll realize what I mean.  Look at the vibrant colors! You see onions and red, yellow and purple bell peppers. 

      Add the carrots for some orange…

      Put everything together…

      I’m really enjoying a local farm stand this summer that’s right down the road from me. All ingredients came from there and I believe one of the reasons this dish tasted so delicious. The fresher the better! 

      Serves 8

      What you’ll need:

      • 1 cup each dry black and pinto beans, rehydrated according to the instructions (or use canned beans and will equal about 3 cups total after draining)
      • 2 ears corn (or 1 can of corn)
      • 2 carrots, diced
      • 1 onion, diced
      • 3 large garlic cloves, chopped small
      • 3 bell peppers, largely diced 
      • 3 fresh tomatoes, diced
      • 13 oz can of diced tomatoes
      • 3 oz Tom paste
      • 28oz can tomato sauce
      • 1 tsp coriander
      • 1 tsp cinnamon
      • 1 bay leaf
      • 1 tsp ground mustard
      • 2 tsp cumin
      • 2 tsp chili powder
      • 1/2 cup nutritional yeast
      • 2 Tbls olive oil
      • Pink Himalayan Salt
      • Fresh ground black pepper
      • 2 jalapeños, roasted and diced small for garnish
      • red onion, diced small for garnish
      • cilantro or parsley, for garnish

      What to do:

      1. If you’re using the dried beans like I did, you’ll need to start this the night before or follow the instructions for the quick cook. 
      2. In a large cast iron Dutch oven, heat the olive oil on medium. 
      3. Sautée the onions and bell peppers with some salt and pepper about 5 minutes until slightly soft. 
      4. Reduce the heat to medium low and add the the carrots and garlic. Sautée another 5 minutes stirring frequently. 
      5. Add the fresh tomatoes, a little more salt and pepper, stir and simmer until you see the liquid expel from the tomatoes. 
      6. Boil the corn, let cool, slice off with a knife and add to the pot. 
      7. Add the tomato sauce, diced tomatoes and paste, stir until combined and add all the spices and nutritional yeast. Reduce the heat to low and stir again. 
      8. Simmer on the lowest heat for an hour to hour and a half stirring occasionally. 
      9. Serve in a bowl with the garnishes listed or whatever you choose. Feel free to add some hot sauce for some heat if you don’t do the jalapeños 😉

      Side note: You can roast your own jalapeños directly on your stove top. Be sure to char all sides, let cool, peel the char and diced away. Very simple and can be done with any kind of peppers. 

      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!