Sunday, April 29, 2012

Mini Crustless Quiches

Eggs. I love them. And I usually only take the time to cook them on Saturdays and Sundays. Last week I tried something new. I made mini crustless quiches on Monday that were easy to grab and go for breakfast during the week. I was skeptical about re-heating eggs, but they were actually quite delicious and possibly even tastier after the flavors had a chance to soak in (and tapatio was added.) I went with a Greek theme to utilize my basil plant, and was really happy with the outcome. You can try this recipe with anything you normally like in your eggs. Bacon + cheddar, kale + parmesan, sausage + peppers, etc. I think these mini quiches would also be a great h'orderve for a party, or eaten for dinner with a salad. Enjoy!

Mini Greek Crustless Quiches
  1. 4 whole eggs and 6 whites
  2. 1 tomato chopped (sundried might be better for less liquid)
  3. 1/2 an onion chopped and sauteed with 3 big handfuls of spinach
  4. 8 chopped leaves of fresh basil
  5. 1/2 cup of feta
  6. crushed red pepper to taste
  7. salt and pepper to taste
Mix the eggs really well in bowl, and stir in all the rest of the ingredients. Scoop evenly into greased muffin tins, top with a few black olives, and bake for 20-25 minutes at 350. This recipe yeilded 10 for me.

Thursday, April 26, 2012

Life Lately.. According to my iPhone

Life's been awesomely busy ... here are some pictures to show for it.

 "Chakra" jello shots from our yoga teacher training potluck
 Im a certified yoga instructor now!!!
 Thats me .. happy.. at Coachella
 I've been reading outside on my lunchbreaks..
and making friends with critters like this guy and a praying mantis or two
 My Easter Sunday was spent right here. It was perfect
 I've been eating pretty clean and feeling amazing as a result.
I enjoy putting energy into preparing good fuel for my body.
This was home made tuna salad in butter leaf letuce wraps
Greek yogurt, flaxseeds, granola, and a little honey.
 I'm addicted to these little treasures from Trader Joes.
 I bought a mint plant (and rosemary and thyme).
And now I have extra refreshing ice cubes for cocktails.
Mojito anyone?
Radiohead at Coachella. I love them. I love Thom Yorke. They were so good live
Ground turkey, onions, garlic, peppers, tomatoes, brown rice, and a lot more Italian seasoning than the recipe calls for.  
I'll make this one again for sure

Monday, April 9, 2012

Green Chile Chicken and Sauteed Peppers

For a super lean and easy dinner tonight, I made green chile chicken and sauteed peppers with spinach (truth is I add spinach to almost everything I cook.) I had the chicken cooking in the crock pot while I was at work, and while it may have tasted like I slaved in the kitchen all day, the recipe is beyond simple. You ready for this folks?..

1) 1 Jar of green chile salsa
2) 2-4 Chicken breasts (I like organic, free-range)
- Cook on low for 6-7 hours, shred the chicken one hour before serving to mix in the flavor, and enjoy.

For the veggies I just sauteed a few garlic cloves in coconut oil, added 1 red, yellow, and green bell pepper chopped and a few handfuls of spinach and some cilantro and voila! Nutritious dinner that required about 10 minutes of prep. The best part is the leftovers.... which are highly likely to end up in soup, tacos, nachos, a salad, an omelet, etc.. Give it a shot and let me know what you think!

Wednesday, April 4, 2012

Curried Tofu with Tomatoes and Spinach

In my efforts to eat less meat, last night I cooked tofu for the first time. I'm sold. It was way cheaper than cooking with poultry, fish or beef, super versatile because tofu takes on the flavor of whatever you decide to cook with, and no animals were harmed to feed me :) This was also my first time cooking with curry and I was pleasantly surprised by the flavorful result. Do you have any favorite tofu recipes? If so, please share!

Organic Ingredients from Trader Joe's and Whole Foods

Finished Product!

1 Tbs. Coconut Oil
1 tsp. Curry Powder
1/2 tsp. Cumin
1/2 tsp. Turmeric
1 package of extra firm tofu crumbled or diced into small pieces
Salt and Pepper to taste
Approximately 1 onion and 3 garlic cloves
Approximately 3 large handfuls of spinach
3 Roma Tomatoes

Saute the onions, garlic, and coconut oil in a large skillet for 3-5 minutes. Add the remaining ingredients except the spinach and allow to cook for about 5 minutes, until the tofu is hot and cooked. Add the spinach and cook for a few more minutes, just until wilted, stirring often. Eat alone or serve over rice. Enjoy!