Category Archives: Uncategorized

Crustless Mini Quiches

  • 8 large eggs
  • 3 cups of spinach
  • 2-3 small shallots diced
  • 5 oz of sliced white mushrooms
  • 5-6 mini bell peppers diced
  • 2 medium size tomaotes diced
  • 2 Tbsp fresh flat leaf parsley chopped
  • A few turns of fresh ground black pepper
  • Cooking Spray

Preheat oven to 350 degrees. Break eggs into a bowl and whisk. Add veggies.  Mix well together. Grease well muffin tins with cooking spray (or use muffin tine liners). Pour about 1/4 a cup of egg/veggie mixture into each muffin tin. Make sure to keep stirring as you pour into muffin tins so all the veggies don’t sink to the bottom. Bake for 20-25 minutes. Remove from oven and allow to cool for about 5 minutes. Run a knife around the eges to loosen. Eat warm or safe and reheat later. They are a great make ahead breakfast for a grab and go weekday breakfast.

Really any veggies or breakfast meat would go great in these!

Adapted from


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Roasted Caulifower and Chickpeas

  • 1 Tbsp ground coriancer
  • 1 Tbsp ground tumeric
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/4 tsp cayenne pepper
  • 1/4 cup vegetable oil
  • 1 Tbs grated fresh ginger
  • 1 head cauliflower, chopped
  • 1 (14 oz ) can chickpeas drained
  • 1/2 sweet onion, sliced
  • salt and pepper to taste
  • fresh cilantro for garnish
  • juice of 1/2 lime

Preheat oven to 400 degrees. Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil in to a large mixing bowl, and then add the toasted spices. Add the giner, cauliflower, chickpeas and onions and toss to evenly coat. Place on a sheet tray and season with salt and pepepr. Roast in the oven until browned and the cauliflower is tender, 30-35 minutes. Serve with cilantro sprigs and a sqeeze of fresh lime juice.


I omitted the ginger, cilantro and lime juice and it was still a delicious lunch.

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Italian Lentil and Vegetable Stew

  • 1.5 cups dried lentils
  • 3 cups water
  • 1.25 lbs butternut squash, peeled and cut into chunks about 1 inch in size
  • 2 cups marinara sauce
  • 8 oz green beans (ends trimmed)
  • 1 medium red bell peper, cut into 1 inch pieces
  • 1 large white potato, peeled and cut into chunks
  • 3/4 cup onion, chopped
  • 1 tsp garlic, minced
  • 1 Tbsp olive oil

Mix lentils and water in a slow cooker. Add remaining ingreients except olive oil. Cook on low for 8-10 hours until vegetables and lentisl are tender. Stir in olive oil.

Adapted from

Black Bean and Sweet Potato Soup

  • 2 tsp oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp ground coriander
  • 2 tsp group cumin
  • 2 (14 oz) cans black beans, rinsed
  • 1 (14 oz) can diced tomatoes
  • 1 tsp salt
  • 1/4 tsp pepper
  • 6 cups broth
  • 2 sweet potatoes, peeled and chopped
  • 1 cup corn kernel

Heat the oil in a skillet and saute the onion and garlic until soft.  Add all ingredients to crocpot and cook on low for 8 hours until sweet potatoes are tender

Served for Third Thursday Soup NIght.

Adapted from

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January Third Thursday Menu

Sweet Potatoe Black Bean Soup
10 Spice Vegetable Soup
Grilled Cheese
GF Bread
PB dip and Apples
Vegan Cheesecake

December Third Thursday Menu

Beef Roast
Oven Roasted Potatoes
Green Beans
Corn Bread
GF/DF Sugar Cookies

Gluten Free Vegan Apple Crisp

apple filling–from Sarah Bakes Gluten Free Treats
5-6 apples, peeled and cubed
•1/4 cup organic cane sugar
•2 tablespoon corn starch or tapioca starch
•2 tablespoons fresh-squeezed orange juice
•1 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg

Topping– Shauna Niequist Crips Topping
1 cup old fashioned oats
1/2 cup pecans
½ cup almond meal
¼ cup maple syrup
¼ cup olive oil
½ tsp salt

Mix the filling ingredients together and place in an 8×8 pan. Mix together topping ingredients and place over top of the filling. Bake at 350 degrees 35-40 minutes, until fruit is bubbling and topping is crisp and golden.

Can easily be doubled and placed in a 9×13 pan.

Quinoa, Mushroom and Brussel Sprout.

3 servings of quinoa(a serving is about 1/2 cup cooked)
3 cups of brussel sprouts
5 portobello mushrooms
1 cup of pomegranates
2 tablespoons of apple cider vinegar
1 lemon
Crushed Red Pepper
olive oil
salt & pepper

Pre-heat the oven to 400 degrees. Then slice off the hard end of the brussel sprouts, before peeling off their outer layer of leaves and cutting them in half.

Place the sprouts on a baking tray with olive oil, salt, pepper and crushed red pepper and bake for 30 minutes – until they being to crisp and the very edges turn ever so slightly brown.

While the sprouts cook prepare the quinoa. Boiling it in a saucepan with water, 1 tablespoon of apple cider vinegar and a sprinkling of salt. Allow the quinoa to simmer for about 30 minutes, until each grain is soft and translusent.

The mushrooms will take about eight to ten minutes to sauté so can be cooked last. Simply peel off their skin, remove the hard stalk from their middle and cut in half, before cutting each half again into thin slices. Place them in a fryingpan with olive oil, salt, and any dried herbs – such as oregano, thyme or herbs de provence. Cook on a low to medium heat until they soften and brown.

Mix brussel sprouts, quinoa, pomegranate, and mushrooms together. Add juice from lemon. Serve

This was a delicious side for a Thanksgiving Feast with Frends. From Deliciously Ella.

Spicy Bean and Quinoa Salad

1 tsp grated orange rind
3/4 tsp unsweetened cocoa
1/2 tsp ground cumin
1/2 tsp ground cinnamon
2 Tablespoons fresh orange juice
1 1/2 Tablespoons Red Wine Vinegar
1 Tablespoon adobo sauce from canned chipotle chiles in adobo sauce
2 Tablespoons olive oil
3 cups cooked quinoa at room temperature (brown rice works as well)
1/2 cup unsalted pumpkinseed kernels (pepitas), toasted
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt
2 green onions, thinly sliced
1 jalapeno pepper, very thinly sliced
1 (15 ounce) can black beans rinsed and drained
4 cups baby spinach leaves

Combine the first 7 ingrediants in a small bowl; gradually add oil, stirring well with a whisk. Combine quinoa and next 6 ingredients (through beans) in a large bowl. Add vinaigrette; toss to coat. Add spinach; toss to combine.

To make a head for ball jar lunches mix everything together except the spinach. Place the salad mixture in a jar (or other storage container) put cup of spinach on top. Just before eating mix spinach and salad mixtue together.

Froom Cooking Light Magazine April 2014

Vegetable Stir Fry

2 Tablespoons canola or vegetable oil
1 Red Bell pepper, cored, and sliced
1 Green Bell Pepper, Cored and sliced
1/2 -1 cup thinly sliced red onion
2 sliced half moon yellow squash
1 sliced half moon zucchini
1 cup of sliced mushrooms
1 can of water chesnuts (drained)
1 clove of garlic
1/2 cup teriyaki sauce (gluten free)
2 cups sliced bok choy
1 cup fresh bean sprouts
1/4 tsp freshly ground black pepper
1/4 tsp salt
1/2 cup snow peas
2 Tablespoons sesame oil

Cut all the vegetables and set aside. In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constanly. While continuing to stir add successively the squash, mushrooms, water chesnuts and teriyaki sauce. Cook, stiring constantly for 2 minutes. Add the bok choy, sprouts, salt and pepper, and cook stirring until crip tender, about 2 more minutes. Stir in the snow peas and sesame oil. Remove from heat and serve immediatly.

This was one of 3 stir fry dishes we made for a third thursday dinner with friends! You can tweak the vegetables to what is in season or what you enjoy!

Adapted from