Wednesday, April 16, 2014

Crustless Spinach Potato Quiche

Quick, easy and one dish delicious breakfast. 


5 eggs
1/2 c milk (of choice)
1 boiled small potato
1 small onion chopped
1/2 c of thawed & squeezed spinach
2 slices jarlsberg Swiss cheese chopped
1/2 c Cabot reduced cheddar cheese grated 
1/8 tsp salt
1/4 tsp black pepper
Sriracha *optional 
9 inch baking dish
Cooking spray 
Olive oil 
Med bowl


Preheat oven at 350 degrees 

Spray the 9 1/2 inch baking dish with cooking spray and set aside. 

In a small skillet add oil, onions and potatoes. Heat through till onions are translucent. Turn off heat and let cool. 

Meanwhile, in a bowl beat eggs then add milk, salt, pepper, spinach and cheeses. Add the potato and onion that has cooled to the egg mixture and stir to incorporate. Pour mixture to buttered baking dish and bake for 30-40 minutes. 

Let cool before cutting quiche to serve. 
May drizzle sriracha on top. 


Bon Apetit! 

Tuesday, April 15, 2014

Eggplant Beets Veggie Juice


2 large beets
1 lb carrots
1 lb celery stalks 
3 in ginger root
1/2 lemon
1 medium eggplant peeled
2 cucumbers


Wash your produce. Peel the skin of the non-organic vegetables. Feed them through your juicer. 


Juice on!

Bon Apetit!

Monday, April 14, 2014

Herb filled turkey burger w/ mushroom onion on a kaiser roll

Such tasty combination. Give it try!

Serving for 2
Recipe makes 4 to 6 burgers
* I only used 4 patties and froze the other 2. 


1 lb Ground turkey meat (90% white meat 10% dark meat)
1 c watercress rinsed & chopped 
1 tbsp dried chives
1 tbsp garlic powder
Salt/black pepper to taste
1/4 c wheat bread a crumbs 
2 tbsp gram flour
2 tbsp Sofrito 
1 plum tomato sliced
1/2 c arugula 
2 slices of Jarlsberg Swiss cheese
1 tsp butter
2 tbsp olive oil 

2 kaiser rolls
1 tsp mayonnaise
1 tsp Dijon mustard


4 white button mushrooms sliced
1 small onion thinly sliced
1 tbsp Goya bitter orange
1 tbsp Goya red cooking wine 
1 tbsp olive oil 


In a medium bowl add ground meat, garlic and sofrito. 

Then the herb (watercress), chives, salt/pepper, gram flour & wheat bread crumbs. 

Mix with fork so you won't over work the meat mixture but to toss evenly. Cover and set aside until ready to shape.

In the meantime, heat a skillet under medium heat and add oil, onion, mushrooms. Cook till onions are just about translucent. Then add the wine and the bitter orange. Stir with wooden spoon, turn off heat and set aside. 

On a medium skillet under med/high heat adding oil and butter. 

With clean hands begin to shape your burgers to the size of bread buns you are using. I shaped mines to my palm size and 1 1/4" thick which where small for my kaiser rolls. If you feel your meat mixture is too wet add more bread crumbs and gram flour. 

Lay your burgers into the skillet. Undisturbed for about 2 1/2 minutes. Then carefully, using a spatula flip your burgers and repeat same method. * you may drizzle just a bit of water to help steam the burgers through out and speed on cooking time. 

Meanwhile, begin to plate and dress your kaiser rolls. Coat each side of the buns with mayonnaise and Dijon mustard.

On the bottom of the bun lay the arugula and tomato slices and sprinkle some black pepper. 

Heat your mushroom and onions for about a minute. Stir then turn off your mushroom/onion mix as well as the burgers.

Now transfer the burger w/ cheese on top of the tomato and arugula and then spoon the mushroom/onion toppings on top of the burger/cheese. 

** Be advised I improvised by doubling the burger patties to each kaiser roll to help cover the width of the buns. 

Voila! You have here a ridiculously delicious juicy herb filled turkey mushroom & onion burger. A true WINNER!!

Bon Apetit! 

Infused Yerba Mate, Peach , Green Tea w/ Red Ginseng Royal Jelly

I've been experimenting different tea brews lately and found this concoction quite delicious. So far this is a favorite. 

I added Yerba mate but sometimes leave it out. Either way its delicious. If you enjoy a more stronger tea then add the Yerba mate. 

Give it try. 


1 32 oz Ball Mason jar with lid
1 twinings Peach cold brew iced tea bag
1 Twinning Green Tea decaf 
1 Trader Joe's Yerba Mate 
1 tbsp honey *optional
1 vial Red Ginseng Royal Jelly
1 rubber band
Tea kettle
Water for boiling


Boil water in your tea kettle. 

Meanwhile in a mason jar drop the Yerba mate (if you are using it) in the jar, use a rubber band to hold the other two teas like so: 

Once your water has boiled add it to your mason jar w/ teas. Be very careful for the jar will now be very hot. 

While this tea is hot you may add your honey (or sweetener or choice).

Let this tea blend cool a bit at room temperature. 

Once it's cooled add the red ginseng royal jelly. Place lid and refrigerate over night for a stronger brew or keep it as is. 

Discard tea bags once done. 
Serve chilled over ice. 

Bon Apetit. 

Strawberry Blend Smoothie

Refreshing and delicious. 


1 c frozen strawberries
1 c frozen cantaloupe
1 16 oz blueberry Greek yogurt
1 16 oz coconut water
1 tbsp honey
1 tsp organic vanilla ( because I love this vanilla I added another drop once I served it- lol but you don't have to.)


Add all ingredients into a blender. 

Pour into a glass. 
Serve immediately. 

Bon Apetit! 

Raw Eggplant Salad

Here's a delightful light spring salad with raw goodness. 

The longer it marinates the better. Excellent for feeding a lot of people and hold well chilled or at room temperature.

Here's what I used:


1 large eggplant peeled & diced
1 small red onion diced
1/4 fresh basil chopped
1 med red pepper diced
1 large tomato diced (or 1 c grape tomatoes chopped 


1/4 c balsamic vinegar 
1/2 c good extra virgin olive oil 
1/4 tsp black pepper 
1/8 tsp dry onion flakes *optional


In a small bowl whisk vinaigrette ingredients together and set aside.

In a medium bowl add all your chopped eggplant, tomatoes, onion, basil and red pepper. Now add the vinaigrette and toss to coat evenly. Cover with Saran Wrap and chill for at least a half hour. The more it marinates the better. 

This salad can be made ahead of time. It is excellent salad to serve chilled or at room temperature.   

Plate and serve. 

Bon Apetit!