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.

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

Roasted Butternut Squash Quinoa Salad


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.

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Indulge at Sparrow Cafe


Oh, Haight-Asbury, the great joys you bring to my senses. From vintage shops to naked men wearing nothing but gold sequent socks (and not on their feet), to an impressive array of food options, you never disappoint me.

During my recent Christmas trip to San Fran, my mom and I ventured to the Haight for some shopping and brunching. Continue reading