Veggie Egg Soufflés


How many weekday mornings have I run out of the house without a decent breakfast? Ok, let’s me honest, it’s pretty much all of them. Even when I try to prepare meals ahead of time, it’s rare that I have any food before I arrive at my desk. Perhaps this is the beginning of a new chapter!

I’ve made egg soufflés before, but it had been while, and I thought additional carby protein would be a great substitute for a traditional quiche crust. These “quiches” don’t take a lot of time, and reheat pretty easily (didn’t try freezing them, so can’t verify that works). I love using a muffin tin to get small portions, but ramekins work just as well.

Veggie Egg Soufflés


Makes 24

  • 6 eggs, whipped
  • 1 cup milk or milk alternative
  • 1 cup baby spinach, chopped
  • 1 cup mushrooms, chopped
  • 2 tbps olive tapenade
  • 1/2 cup quinoa
  • Salt and pepper
  • Cooking spray
  • Optional iterations: roasted red peppers, sausage, bacon, broccoli, pulled pork with crack sauce


  1. Preheat oven to 350 degrees.
  2. Cook quinoa per instructions, fluff with a fork, and set aside.
  3. In a medium mixing bowl, whisk together eggs and milk until well blended.
  4. Add in vegetables, salt, pepper, quinoa, and tapenade.
  5. Spray muffin tins with cooking spray thoroughly and then spoon mixture into each cup.
  6. Bake the soufflés for 25 minutes or until the tops are lightly browned and there is no liquid on top. The soufflés will puff up quite a bit above the muffin rim, but will deflate shortly after cooling.
  7. Enjoy within 3 days of cooking.

Greens Soup



A few weekends ago, I was running errands while blasting Splendid Table on NPR (because it’s just how I do), when Sally Swift introduced Anna Thomas, and she started speaking about a “medicinal green soup.” I’ll be honest with you, I immediately scrunched my face and almost turned the radio off hearing those three worlds used together. As you can tell from previous entries, I’m a big fan of vegetables and kale in particular, but a straight up greens-based soup is never what I would describe as medicinal, wholesome, or comfort food. Thank you, Anna. I stand corrected. Continue reading

Simple, Clean Lentil Soup


It’s the start of a new year, and I imagine many are going full steam ahead toward the clean, healthy eating trend… well, for at least the next two weeks. It wasn’t my intention to jump on prototypical beginning of year food train, but I felt like a wholesome delicious soup for dinner, so here we are. Continue reading

The Versatile Blogger Award



Wow! I’m so grateful to my friend Heidi Altree, of The Fit Frequent Flier, for nominating me for the Versatile Blogger Award. Heidi and I met while working at a Portland-based SaaS company, and while she is much more (frequently) active than I am, we bonded over a love of the outdoors and great food.

I am that person who is constantly posting food photos from dinner experiments, and My Favorite -Ings was born out of friends asking me for those recipes. Continue reading

Fruit Nut Bars


I don’t mind admitting it, I’ve become somewhat of a pro when it comes to packing my hiking snacks. Something sweet, something salty, punch of protein, and carbs to keep the tank full and fuel to burn. You can expect I’ll have some Babybel cheese, energy bites, beef jerky, and now, fruit nut bars.

The beautiful thing about these snacks is how incredibly easy they are to make and in short order. Using the base recipe of three ingredients (dried fruit, nuts, and chia seeds), you can easily modify the snack using a variety of fruits, keeping it new and refreshing. Continue reading

Summer Cherry Salsa


Whoever thought up the idea of salsa should be knighted. Seriously. Salsa is one of those side dishes that can step up your main dish’s game, or be a palatable introduction to your dinner party. With summer officially here, cherries are in season and an amazing sweet-meets-tart contribution to your meal plan. Filled with antioxidants and inflammation inhibitors, cherries offer multiple health benefits, particularly for those with arthritis, diabetes, insomnia, family history of cancer, and/or high blood pressure. Continue reading

Yummy Sauce


If you’re local to the Pacific Northwest, you likely know the wonder that is Café Yumm. They are famous for their lovely lemon curry sauce and layer it into rice, beans, tomatoes, avocados and other deliciousness to create a fast favorite. I tried my hand at recreating the Yumm sauce, and while it’s not an exact match, I’m happy to report that it is still delicious, healthy, and wonderful as a vegetable dip or for dressing meats. Continue reading