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
- 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
- Preheat oven to 350 degrees.
- Cook quinoa per instructions, fluff with a fork, and set aside.
- In a medium mixing bowl, whisk together eggs and milk until well blended.
- Add in vegetables, salt, pepper, quinoa, and tapenade.
- Spray muffin tins with cooking spray thoroughly and then spoon mixture into each cup.
- 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.
- Enjoy within 3 days of cooking.
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
Not only is this dish DE-LISH, it is also a visually beautiful contribution to the menu. The burnt orange from the butternut squash and persimmon, combined with pomegranate, celery, and parsley make it an artistic winner at any meal. This Thanksgiving, I had a number of friends with dietary restrictions joining my family gathering, so I knew there would be a new variety of side dishes to try. Thank goodness I’m a foodie Instagram addict and found MindBodySoul’s awesome recipe reposted by Whole Foods. I was inspired and contributed something totally different from the other typical Thanksgiving dishes. Even the carnivores were impressed! Can’t wait to go round two with this recipe.
Whoa. I mean, serious whoa. This stuff is so delicious, you’ll want to put it on everything. I first made it up as a dip, complete with warmed baguette, double creme brie and prosciutto, but it would also be awesome as a chicken marinade. However you dress it up, it’ll be a huge hit (I even converted a staunch anti-olive eater!). Find additional recipe ideas at the bottom of the post. Continue reading
If you enjoy food porn as much as I do (obviously you do, because you follow this blog), I strongly recommend following Buzzfeed’s Tasty channel. In less than a minute a video, you quickly find inspiration for future meals, and perhaps a bit of a drooling session.
These meatballs are super delicious, and pretty fast to put together. If you happen to have any leftovers, toast up some sourdough bread, add a little Trader Joe’s cilantro salad dressing and have at it. Continue reading
For something with so few ingredients, it really packs a flavorful punch. I was so pleased to share this dish with a friend recently, and she gave me the best compliment of all: entire shock at how tasty it was! Let this be your meal’s main feature, or partner with roasted chicken or pork. If your experience is anything like mine, you’ll be adding this salad to your cooking rotation tout suite! Continue reading