Tag Archives: Vegetables

Weekend Shots [2/10/14]

10 Feb

Another weekend in the books. We spent this past weekend soaking up as much family and friend time as possible. Between a Pho dinner date on Friday night with a sweet new friend, a Chipotle and Corona girls night on Saturday, and homemade pizza and craft beer on Sunday with our mom and Lou it was definitely a marvelous weekend.

Here are some shots to sum up our weekend, enjoy!

Leftover jars.


Roasted Vegetable Salad. 


Homemade Soup.


Beer Flights. 


Sleeping Beauty.


Crumbled Banana Bread. 


Cheers to Girls Night.


Shrimp Pho. 


Cottage Cheese Oats. 


Egg and Hummus Wraps. 


Homemade Pizza and Craft Beer. 


Peanut Noodle Stir Fry

16 May

Lets be honest, peanut butter rocks.

There is something about a huge spoonful of peanut butter that just seems to make life so much better.

Peanut butter on oatmeal.
Peanut butter on yogurt.
Peanut butter on toast.

You get the picture.

We decided peanut butter on noodles would probably be pretty delicious too; we were right.

Peanut Noodle Stir Fry (serves 2)

2 servings of whole wheat pasta
1 12 oz. bag of stir fry vegetables
6 asparagus stalks

Peanut Sauce (serves 2)

4 heaping tablespoons of PB2
1 tablespoon of soy sauce
1/2 tablespoon of lime juice
6 tablespoons of water
1/2 teaspoon of red pepper flakes

1. Cook noodles according to package directions, drain and set aside.
2. Steam asparagus in microwave wrapped in damp paper towels for 1-2 minutes.
3. Steam stir fry vegetables in microwave for 3-4 minutes, or according to package directions.
4. Wisk peanut sauce ingredients together and heat in a small saucepan on medium-low heat.
5. Once the sauce is hot, toss with cooked noodles. Then add in steamed vegetables and toss to combine.
6. Serve topped with toasted sesame seeds and extra red pepper flakes!


This looked and smelled amazing and we almost didn’t want to stop and take a picture…but we decided it was too good not to share.

Sweet Potato Crust Quiche

9 May

You know how we’re kinda obsessed with pumpkin?

Well you can officailly add sweet potatoes to our list of obsessions.

They seriously make every meal 100 times better.

We also are seriously obsessed with quiche.

So we thought, why not add some sweet potatoes to our quiche?

Better yet….why not make a sweet potato crust quiche?

And this our friends, was born.

Sweet Potato Crust Quiche (Adapted from Live and Love To Eat)
Makes 4 large slices/6 smaller ones depending on your preference

1 sweet potato, thinly sliced
4 eggs
1 egg white
1/2 cup of unsweetened almond milk
1/2 medium onion, diced
1 cup of spinach
1/2 cup of sliced mushrooms
12 asparagus spears
salt and pepper, to taste

1. Preheat oven to 400 degrees

2. Spray a 9 inch round pan with cooking spray. Then begin by peeling and thinly slicing your sweet potato.

3. Layer the thinly sliced rounds along the bottom and sides of your dish, making sure to overlap slices. Lightly spray with cooking spray and bake for 15-20 minutes.

4. While the crust is baking, sauté onions over medium heat until translucent.
5. Once onions are translucent, add mushroom slices and sauté for an additional five minutes. Then, mix in spinach and cook until wilted.
6. Cook asparagus spears (microwave for one minute wrapped in damp paper towels) and quarter them once cooked. Once the crust has cooked for 15-20 minutes remove from oven and lower temperature to 325 degrees.

7. Add the mushroom, spinach, and onion mixture to the top of sweet potatoes slices as well as asparagus quarters.

8. Mix together eggs, egg whites, milk, and salt and pepper. Pour mixture on top of vegetables.

9. Bake for an additional 20-25 minutes, until the edges are brown and the center wiggles slightly when touched.
10. Enjoy!

We opted to cut the quiche into 4 huge slices, perfect for two meals! The first time we used the quiche was yesterday on top of a salad with additional sweet potato slices, grape tomatoes, and peppers. This quiche would also be perfect for breakfast paired with a slice of toast and fresh fruit!

Have you ever thought to use sweet potato slices as a crust before?

Quiche, the Perfect Side for Easter Brunch

28 Mar

Quiche is a fun word to say.
Almost as fun as it is to make.
Have you ever sat down to think of all the different things you could add into one quiche?
The ingredient list seems endless.
Meats, cheeses, tofu, vegetables, egg beaters, egg whites, whole eggs, almond milk, soy milk, skim milk, you name it.
Do you go for the crust-less route? Decisions, decisions.
That’s why we would like to share with you our first quiche recipe! We don’t think it will be our last either.
For us, it was perfect broken up on top of salad, eaten for breakfast, and paired with a side salad for dinner! It made a bunch of meals for us. We love quick, easy dinners! Don’t you? If so, give this recipe a go ASAP!

Like the title foreshadows, we are making it for our family for Easter brunch this Sunday. I hope they love it as much as we do. Our menu this Sunday also includes mimosas, fruit, ham, and lots of love! If you don’t have anything on your Sunday brunch menu yet, maybe you could add this to your own.

We found this recipe on Eating Bird Food. Brittany, the blogger behind the site, has so many great recipes, workouts, and tips to living a healthy lifestyle. We have made a few of her recipes before and always look forward to seeing what she’s making next. We were so excited when we saw she posted about a quiche recipe because it was on our “to make” list for the month! Thank god we found it.

Mushroom Feta Crustless Quiche
(Serves 6)

Nonstick cooking spray or olive oil
1 onion, halved and thinly sliced
1 clove garlic, minced
1/2 cup mushrooms, chopped
3 cups of kale, chopped
1/4 tsp Italian seasoning
1/8 tsp nutmeg
sea salt and ground pepper to taste
2/3 cup unsweetened almond milk
2 large eggs
1/2 cup Kirkland egg beaters
1/3 cup feta cheese, crumbled

1. Preheat the oven to 400 degrees. Coat a glass pie pan with nonstick cooking spray.
2. Coat a large skillet with nonstick cooking spray or a little olive oil. Turn to medium high heat. Once heated, sauté onion, garlic, mushrooms, kale, spices, salt and pepper.
3. Cook mixture until onions become translucent. Add water to the pan if mixture becomes dry.
4. In a small bowl mix together almond milk, eggs, and egg beaters. Spread cooked mixture on the bottom of the pie pan. Then sprinkle feta overtop of the vegetables. Finally, pour the egg mixture into the pan. Make sure egg mixture covers all vegetables.
5. Bake uncovered until golden brown top and edges. This will take around 25 minutes. Quiche can be served hot or at room temperature. Slice into six and enjoy.

We would like to know, what are your favorite ingredients to add to a quiche?

Lentil Sweet Potato Soup

16 Dec

We just love making soup in our household. We try once a week to create our own version of a recipe we found on Pinterest or another blog site. This week we planned on a lentil sweet potato soup. Quite simple to make, and SO savory. Definitely a soup we would serve to anyone we know. The end result was so beautiful.


This recipe is perfect for feeding a family of 4 or more than one meal for 2!

1 teaspoon olive oil
1 clove garlic
1/2 medium onion
2 small sweet potatoes
5 baby carrots (or more, depending on preference)
1 cup diced tomatoes
1 cup water
3 cups vegetable broth
1 cup lentils
1 teaspoon dried basil or thyme
1/2 teaspoon rosemary
Salt & pepper to taste
Spinach- add right before serving

1. Mince garlic and chop onion and add to pan with oil and sauté until onion is clear and garlic slightly brown
2. Add cubes of sweet potato and carrots and cook 5-7 minutes on medium heat until softened
3. Add cup of water, vegetable broth , diced tomatoes, lentils, and spices and cook on medium heat for 30-40 minutes or until lentils are cooked to desire
4. Remove from heat, add spinach, and serve promptly
5. Enjoy.. We sure did!

I am so proud of how great this turned out! The first time we worked with lentils in a soup we over cooked them and they sucked up all the broth! We were left with a broth less soup.. Not our best experience. This time however we used lots of liquids to ensure we still had a soup after 30 minutes! Success is oh so sweet..

Pizza Flatouts

19 Nov

Who loves flat out pizzas?! We do! They are one of our easiest go-to menu items. You grab a multigrain tortilla and pile it with whatever toppings you’d like.


Our selection: black beans, red onion, kale, broccoli, green onion, mozzarella cheese and finished off with some sprouts after cooking.

It’s an easy bake at 350 for 14 minutes and a quick broil at the end.

We dip ours in some sauce and add a whole lotta red pepper flakes for seasoning.

These flat-out pizzas are great on the grill in the summer months as well! Can’t wait to think of our next pizza combination to try! What’s your favorite combo?