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Chickpea Garden Frittata

I have been wracking my brain on how I could make a Frittata without eggs, of course, and without soy. Then I remembered a recipe using chickpea flour for the eggs, perfect.

What I like about frittatas is that you can put just about anything in it and it always turns out good. It is a great way to use up some leftovers and make it a completely different kind of meal or flavor profile.

I will break the recipe up into three different easy steps: Veggies, Dry, and Wet Ingredients. One thing nice about this is you use one pan for the sauteing and baking. I think less cleanup work is always good.

This particular recipe is heavy on the veggies, but that is how I like it.


  • 1 c onion, diced
  • 1/2 c celery, diced
  • 1  red bell pepper, diced
  • 2 tbsp vegetable broth, plus more as needed
  • 2 Roma tomato(es), diced
  • 1 tbsp garlic clove, minced

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In a large nonstick/ceramic pan add onion, celery, red bell pepper and broth. Cook veggies until onions are translucent and the celery and red peppers are softened. Add tomatoes and garlic. Cook until garlic is fragrant and the onions are just heated through.

Dry Ingredients:

  • 1 c chickpea flour
  • 3 tbsp nutritional yeast
  • 2 tsp All-Purpose Seasoning
  • 1/2 tsp baking powder
  • 1/4 tsp black salt
  • 1/4 tsp turmeric

Combine all dry ingredients onto a large bowl and whisk together.

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Preheat oven to 350 degrees.

Wet Ingredients:

  • 1 c water
  • 1 lemon, juiced

Add wet ingredients to the dry ingredients and let the batter set for about 5-10 minutes. The batter will thicken during this time.

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Add veggies to batter and stir until well incorporated.

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Pour batter back into pan and put into oven. Bake for 15-20 minutes. A toothpick should come out clean.

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Note: This perfect for any meal or any occasion. Also I like to serve this with a Balsamic Syrup.

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Serve. Eat. Enjoy.

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Tofu Scramble

I will be honest I am new to this Tofu thing. For some reason this ingredient gets me thinking of a show that was on TV back in the 80’s that starred Michael J. Fox. Yes, I know I am starting to date myself, but anyway. The show was called – Family Ties. There was this episode where the mother is starting to make meals with Tofu. Well, you can guess what happens, the family starts freaking out. Tofu is a hippie thing, and so on. Just thinking about it makes me laugh.

Here I am many years later and I am using tofu. I have read many posts and recipes online using tofu as a substitute for scrambled eggs. One thing I like about this ingredient is that is  so versatile and it can take any flavor you wish to give it. I had some Garlic Mushrooms and Greens leftover from the Creamy Polenta and Garlic Mushrooms with Greens I had made for dinner.

I decided to make a scramble using the tofu and the leftovers. Using just a few additional spices I was able to make a wonderful light and creamy “egg” scramble with nourishing veggies.

  • 1 pkg soft tofu, drained, and pressed about 20 minutes
  • Garlic Mushrooms with Greens (leftovers of choice)
  • 1 tbsp nutritional yeast
  • 3/4 tsp All-purpose Seasoning
  • 1/8 tsp turmeric
  • pinch of black salt

Note: You can make the All-purpose Seasoning yourself with the recipe that is in my basics section on my site, or you can purchase them pre-made on my store section.

First you need to remove some of the liquid encased in the tofu. I used a simple pressing method. There is no real need for a tofu press, but if you like gadgets go for it.

Wrap tofu in paper towels or dishtowels, whichever will work. Place in a shallow rimmed sheet pan. Lay a cutting board on top of the tofu. Now it is time for some weight. I used a large dutch oven (cast iron/ceramic). This is perfect because it is heavy. Now let it set and do its thing.

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In a large skillet add the garlic mushrooms and greens and cook over medium heat to remove any extra liquid. You especially want to do this if you are using mushrooms. You do not want your scramble turning a funky grayish-brown color because of the mushroom liquid.

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Stir together all-purpose seasoning, turmeric and nutritional yeast.

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Add tofu, and seasoning mixture.

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Stir all the ingredients until well combined and heated through. The tofu should resemble scrambled egg bits.

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Serve. Eat. Enjoy.

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Note: Need it to go? Wrap the scramble into a burrito tortilla, or make up a couple for a quick grab-n-go breakfast during the week. Change the stir-ins to whatever bits and pieces of leftovers you have in your refrigerator. There are so many possibilities waiting for you.

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Quinoa and Greens Salad Bowl

I recently posted a Quinoa and Salad Bowl. This is a bulkier version of the original recipe. By adding the greens the nutrients are bumped up and it is a little more filling. Both of those things are big pluses to me. I always feel nourished when I eat this salad.

Toss together ingredients so that they are well distributed. There really is no need for additional dressing, but you could add some if your heart so desires.

Dig in and Enjoy.

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Quinoa Salad Bowl

This is one of my favorite salad bowls to make. It has the protein and heartiness from the quinoa, yet the freshness from the chopped veggies. The avocado is nutty and creamy all at one time, and besides it is avocado. What is not to like about an avocado – nothing.

If you want to bulk this up you could add some greens, and it will fill you up with healthy goodness.

  • 1 c quinoa, cooked, cooled
  • 1c zucchini, diced
  • 1 c cucumber, peeled, diced
  • 2 medium tomatoes, seeded, peeled
  • 1/2 c green onions, fine dice, white and light green parts
  • 1 c cilantro, fresh, chopped
  • 1 lemon, juiced
  • 1 avocado, sliced, garnish

Note: This is so easy and quick. I like to make this the night before or in the morning so that the flavors will meld together.

Combine all ingredients into a bowl (except avocado). Stir and chill in the refrigerator.

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Quinoa Salad Bowl –



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Quinoa and Garbanzo Bowl

This meal was put together in just a couple of minutes. I had prepared quinoa and garbanzo beans in the instant pot earlier in the day. Because most of the prep was already done I was able to put this together in a flash.

Layer in your favorite bowl starting with the quinoa. Add the remaining ingredients.

Serve. Eat. Enjoy.

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Warm Spinach Artichoke Dip

I plan on using this dip for our Super Bowl Party. The boys (men) all come over and we eat and watch the commercials and the game too. So I am testing it out now, you know, just in case there needs to be any tweaking to the recipe. However, I think it is perfect the way it is.

I will probably be working on a couple more recipes for the big game. So keep a watch out for more to come.

  • 2 tbsp vegetable broth
  • 1 onion, chopped
  • 1 tbs garlic, minced
  • a couple of dashes of red pepper flakes
  • 8 oz. baby spinach
  • 16 oz. silken tofu, drained
  • 1/2 c nutritional yeast flakes
  • 2 tbsp lemon juice
  • 3 tsp all-purpose seasoning, divided, (2 tsp- 1/2 tsp – 1/2 tsp)
  • 14 oz canned artichoke hearts, drained
  • Bread or tortilla chips

Preheat oven to 350 degrees. Grease 8×8 baking dish

In a large skillet, heat broth over medium-high heat. Add onions. Sprinkle 1/2 tsp of all-purpose seasoning onto onions; stir. Cook until onion are softened and golden.

Reduce heat to medium-low and add artichoke hearts, spinach and 1/2 tsp of all-purpose seasoning. Stir mixture until spinach is wilted.

In a blender or food processor, blend together tofu, nutritional yeast, lemon juice and 2 tsp all-purpose seasoning until smooth. Add onion, spinach and artichoke hearts to tofu mixture. Pulse about 15 times. Add red pepper flakes.

Pour mixture into prepared baking dish. Bake for 30 minutes, until top of dip is golden.

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Let cool about 5 minutes. Serve with bread, crackers or tortilla chips.

Share. Eat. Enjoy.

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Hash browns and Cheese Egg Casserole

I made this for Christmas morning, along with some oven bacon. Normally I would add a little more color with veggies, but one of my boys is a little picky. Therefore, no colorful veggies. The hash browns added a heartier texture, which I really liked. I used dried onion instead of fresh as I usually use. It gives it a whole different flavor. I think I put in a little too much, still good: however, I did adjust the recipe accordingly. This is great for brunch, holiday breakfasts, or for a crowd.

  • 2 c hash browns
  • 2 c mozzarella, shredded
  • 2 tbsp dried onion, minced
  • 12 large eggs
  • 1 c paleo all-purpose flour (see website)
  • 2 tbsp almond milk (see website)
  • 2 tsp baking powder
  • 6 tbsp avocado oil
  • 3/4 tsp salt
  • 1 tsp black pepper

Preheat oven to 375 degrees. Grease rectangular cake pan.

Combine all ingredients in a large bowl and stir well.


Pour into pan.

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Bake for 30 minutes. Remove from oven and let cool 5 minutes.

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Note: I assembled this the night before and then just popped it into the oven the next morning.

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Spinach and Cheese Egg Muffins

We have just returned from a trip to the Midwest to see family. I have yet to go to the store to restock. The thing is, we leave again for a trip regarding business in a few days. So, I do not want to completely fill the fridge, yet I have got to put something in it. As I have mentioned before, I always have eggs. That is a must, just for such occasions as this.

I always try to add some kind of veggie to my egg dishes. My thought is the more veggies the better. This fits the bill with chopped fresh spinach. Yes, I had to add a little cheese, just because it sounded so good.

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  • 1 c chopped spinach
  • 1 c mozzarella cheese, shredded
  • 1/2 large onion, diced
  • 1 tsp garlic, minced
  • 6 large eggs
  • 1/2 c paleo all-purpose flour (see website)
  • 1 tbsp almond milk (see website)
  • 2 tsp baking powder
  • 3 tbsp avocado oil
  • 1 tsp coconut sugar
  • 1 tsp salt
  • 1/2 tsp black pepper

Preheat oven to 375 degrees. Grease muffing wells.

Combine all ingredients in a large bowl and stir well.

S[oon mixture into muffin wells.

Bake for 25 ;minutes. Remove from oven and let cool about 5 minutes. Serve. Eat. Enjoy.

Note: All my egg muffin recipes would be great in any size, just adjust the time. You could make these into bite size for brunch or appetizers.

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Bacon and Bleu Cheese Egg Muffins

I still have not went to the store, and my refrigerator is crying out to me to fill it. I promised the fridge I would fill it today. Of course, Thanksgiving is here in just a couple of days, so I better get a move on it.

The problem is I am hungry right now. Well, I have eggs, I almost always have eggs. Let us see – Bleu Cheese and bacon. Now I have an idea: Bacon and Bleu Cheese Egg Muffins. That means I will have a meal now and some for later on. And, this is why I love making egg muffins. You can put anything in them and your good to go.

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  • 6 cooked oven bacon, chopped
  • 1 c bleu cheese, crumbled
  • 1/2 large onion, diced
  • 1 garlic clove, minced
  • 6 large eggs
  • 1/2 c paleo all-purpose flour (see website)
  • 1 tbsp almond milk (see website)
  • 2 tsp baking powder
  • 3 tbsp avocado oil
  • 1 tsp coconut sugar
  • 1 tsp salt
  • 1/2 tsp black pepper

Preheat oen to 375 degrees. Grease muffin wells.

Combine all ingredients in a large bowl and stir well.

Spoon mixture into muffin wells.

Bake for 25 minutes. Remove from oven and let cool about 5 minutes. Serve. Eat. Enjoy.

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Pesto and Tomato Egg Muffins (Quiche)

I really need go to the grocery store, My poor refrigerator is looking pretty sparse. Actually, empty is more like it. The thing, is we are getting ready to leave for a week and I do not want to stock up since we are going to be away from home. I have to admit I am pretty good with coming up with something to eat as long as I have eggs in my refrigerator.

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I love egg muffins. They are easy, portable if needed and you can use just about any ingredients to make them unique each time. Because we are getting to leave soon I grabbed things that I had little bits and pieces of and came up with this delicious recipe.

Just remember, If you have eggs in your refrigerator you can make a delicious meal anytime of day. These are great for brunch and if you use mini muffin tins they would be perfect for an appetizer. There are endless possibilities.

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  • 1 small tomato, diced
  • 1/2 large onion, diced
  • 1 garlic clove, minced
  • 6 large eggs
  • 1/2 c paleo all-purpose flour (see website)
  • 1 tbsp, pesto, heaping
  • 3 tbsp, avocado oil
  • 2 tsp baking powder
  • 1 tsp coconut sugar
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Preheat oven to 375 degrees. Grease muffin wells.

Combine all ingredients in a large bowl and stir well.

Spoon mixture into muffin wells.

Bake for 25 minutes. Remove from oven and let cool about 5 minutes. Serve. Eat. Enjoy.