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:


    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!

        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!!

        Portland, OR

        I visited Portland for the second time this past September. The first time was a little over a year ago. Although the city itself has changed slightly in regards to its infrastructure, my experience was far better than the first. The reason? There are several. 

        No. 1 – I met my beautiful niece for the first time 😍 She made me an aunt!! #WednesdayFiona Isn’t she cute?!?!

        No. 2 – The Pearl. I fell in love. The district is full of life with shopping, food, breweries, coffee, parks and more right out your front door. 

        Check out that delicious, fall off the bone lamb shank from Deschutes!! Wow was it amazing! This was their special that day. My husband got the Elk Burger, which was excellent as well. 

        And the parks!

        No. 3 – The lifestyle. The housing and apartment we stayed in was beautiful. We rented a 2 bedroom/2 bathroom apartment on Hoyt Street in the district. It’s owned by a company called Stay Alfred. They own several properties across the US and I will vouch for this one. Also, everything in Portland is family friendly.  A lot is pet friendly too. 

        We like our craft beer!! Although Deschutes was my favorite all around when considering both food and brew, Rogue is a must try as well as 10 Barrel and Fat Heads close behind when in the immediate area. 

        One final thing I’ll say about the lifestyle is the city’s and it’s residents commitment to the environment. Great job Portland!!

        No. 4 – Culture. There’s a little bit of everything and a true melting pot. My favorite melting pot is, no surprise, the shear number of food trucks you will find that literally took over a whole city block. If the group can’t decide what type of food they all want…Portland’s food truck alley has the solution…Thai, Chinese, Iraqi, Mediterranean, African, Israeli, Mexican, Vietnamese to name a few. There’s a host of vegan, vegetarian, organic, gluten free, paleo and other options available as well. 

        I could not write this post without talking about Pok Pok. I’m salivating at the very thought of their chicken wings. OMG. 5 stars. This is a must when visiting and I will go here each time I’m in the city. 

        Back to culture…this Chinese garden we found…

        We ended our trip by relaxing on our roof top terrace the last night…of course with an adult beverage in hand…grilled some chicken to put on top our organic salad and called it a week. And what a week it was.

        My husband and brother in law put the cherry on top by buying a gigantic box of Voodoo Doughnuts (balancing out the organic salad). This is one more thing you have to do/eat/visit while you’re here. Holy crap! I’ll miss you Portland and hope I’ll be back soon!

        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!