Mushroom & Spinach Quiche with Olive Oil Crust


Yield: 1, 9×9 quiche

For the Olive Oil Crust:

-1 cup flour

-1/2 tsp salt

-1/4 tsp freshly ground pepper

-1/4 cup olive oil

-1/4 cup ice water (you can use refrigerated water or put 1/4 cup water in the freezer for a few minutes)

Preheat the oven to 400 degrees. Whisk together the ice water and olive oil until well blended. In a large bowl, mix together the flour, salt, and ground pepper. Gradually add in the wet ingredients and mix until it forms a dough-like consistency. In a 9×9 greased baking pan, mold the dough into the pan and about 1 inch up the sides. Add with quiche filling below prior to baking.

For the filling:

-4 slices provolone cheese

-2 cups fresh spinach

-1.5 cups fresh mushrooms, sliced (or 1, 4 oz can mushrooms)

-5 large eggs, beaten

-1/3 cup milk

-1/2 tsp garlic powder

-1/2 tsp onion powder

-salt and pepper to taste

-1/2 tablespoon  butter

-Parmesan cheese to garnish; optional

In a pan, add the butter and fresh mushrooms. Cook for 3-4 minutes, then add the spinach until all vegetables are cooked well. Let cool just slightly before adding to the egg mixture. Beat the 5 eggs and add the milk, garlic powder, onion powder, and salt & pepper.

Top the uncooked Olive Oil Crust with the slices of provolone cheese so that the cheese covers the bottom of the crust. Top with the quiche filling and put in the oven for about 30 minutes, or until the middle of the quiche is cooked. Top with parmesan if you’d like!

Mushroom & Broccoli Scrambled Tofu


Serves: 2


-1, 16 oz. container of extra firm tofu, drained

-1 cup chopped mushrooms

-1 cup chopped broccoli

-2 cloves garlic, minced

-2 tsps turmeric powder

-1 tsp salt

-1 tsp cracked black pepper

-hot sauce (optional)

In a non-stick skillet, add the mushrooms, broccoli, and a bit of water until the vegetables are steamed and cooked through. You can add more water until fully cooked if needed. This way, you don’t need to use any added oils or fats.

Add the garlic and cook for another 10-20 seconds. Crumble the tofu straight into the pan, and then add the seasonings. Cook until some of the moisture from the tofu has evaporated; around 2-3 minutes. Taste for seasoning and serve warm. I love putting some hot sauce on top, but serve however you prefer. Enjoy!

Shakshuka (Eggs Poached in Tomato Sauce)


This recipe may seem odd to some of you. When I first heard about it from a friend living in Israel, I was a little bit hesitant. A few months later, I visited her in Israel and got to eat this at a beautiful restaurant in Tel Aviv. I fell in love with Shakshuka for a breakfast/brunch recipe. I do not like my eggs runny and gooey, so I tend to cook mine a little longer, but the flavor of this dish is so delicious. The eggs are creamy, the sauce is bright and acidic, and the peppers & onions add some nice texture. I encourage you to try this dish out for a brunch & see how surprised you are by how much your loved ones like it! 🙂

Serves: 4

-5 large eggs

-1, 24 oz can of crushed tomatoes

-1/2 cup water

-1 red bell pepper, diced

-1 yellow bell pepper, diced

-1 large onion, diced

-2 cloves garlic, minced

-2 tablespoons extra virgin olive oil

-1 and 1/2 tsps salt

-1 tsp paprika

-1 tsp pepper

-1/2 tsp red pepper flakes (for garnish)

-1/2 tsp dried oregano (for garnish)

-1/2 cup fontina or feta cheese for the top

In a fairly large skillet, heat your olive oil on medium heat. Cook the diced onions for about 10 minutes until translucent, then add the peppers and garlic. Cook for another 10 minutes, then add the crushed tomatoes, water, salt, paprika, and pepper. Stir well.

When the sauce begins to bubble on the sides of the pan, make indentations in the tomato sauce & gently crack your egg into each of these “holes.” Evenly distributing them around the dish. I like to crack four eggs around the sides of the pan and then one in the middle. This will look kind of weird, as the eggs are still raw and gooey, but they will poach & firm up in the tomato sauce. Cover your pan with a tight fitting lid, turn the heat to medium, and cook for about 20 minutes. I prefer my eggs to be cooked through, but if you’d like to be a little bit runny, take the pan off the heat at about 15-16 minutes.

Garnish with red pepper flakes, dried oregano, and cheese (if you’d prefer). The cheese will get nice and melted and gooey on top. Serve with a hearty bread & enjoy!



Juice for Weight Loss: Beet ‘n Spinach


I have a juice at least once a day–sometimes twice or three times, but this recipe is one of my favorites. It doesn’t have a lot of protein in it, so if you are looking for more protein, you can easily add a protein powder or add some yogurt. The ginger and lemon gives this juice very bright flavors. The beet and apple add some delicious sweetness, and the spinach and cucumber give it more nutritional benefits and rich flavor. This juice is wonderful any time of day, and also beautiful! Enjoy, guys!

Yield: 1 and 1/2 cups of juice

-1/2 medium sized beet, skin removed

-1/3 cup mixed berries (frozen)

-1 cup leaf spinach

-1/4 of a medium sized cucumber

-1 apple. chopped -1 tsp fresh ginger

-Juice of 1/2 a lemon

-1/3-1/2 cups of water

Place all of the ingredients into a NutriBullet, Ninja, or which ever blender/mixer/juicer you own. I leave the skins on my fruits and vegetables for the fiber content, except for the cucumber. You can look up which fruits you should skin due to their likelihood of containing chemicals. You can adjust how much water you put in the cup based on how thick you like it. I like my juice pretty thick, so I typically only use a little, but I’d say most people would prefer 1/2 cup of water in this recipe.