Catching Up With Quiche

So… yeah… it’s been a while. There are some BIG changes coming up in the next two months that hopefully allow me to post a bit more consistently – I hope. I figured that I would pop in, say hello with a quick quiche recipe, then head on my merry way.

If you follow me on Instagram, then you saw the delicious looking quiche recipe that I posted last night. Though we are trying to be as plant-based as possible in our household, I’ve been making an effort to clean out our pantry/fridge/freezer and found a long lost half-pack of bacon. Combine that with the fact that we haven’t collected eggs from our two chickens in nearly a week (yes… only two chickens at the moment), it sounded like the perfect time for a quiche.

Sorry it’s blurry – we were HUNGRY!

We don’t put lights out in the chicken coop during the winter to encourage our chickens to lay, so they may be some of the last eggs we will get until next spring. The weather outside is growing cooler and cooler – and I love it! We have so many projects that we have started around the house (inside and outside) and these cooler days with allow us to work on those projects.

Fun fact: The last time that I made a quiche was way back in 2014 and it used ham, chive blossom peals, cheese, and backyard asparagus. Maybe I’ll dig that recipe out as well.

I don’t know why it took me 4 years to make another quiche. A quiche is a great way to use up leftover ingredients in your kitchen and it always comes together so easily (and deliciously). You’ll notice that this quiche is pretty green – I used a LOT of spinach as a way to get that extra green into our diets (and as a way to not have leftover spinach in the fridge). I fixed this quiche for dinner, but you can fix it for any meal!

Another fun fact: I’ve started posting videos up on YouTube as well! I thought that would be a fun way to publish some of my content!

Print Recipe
Spinach, Bacon, and Cheese Quiche
Servings
8 wedges
Ingredients
  • 1 9" unbaked frozen deep dish pie shell
  • 6-7 eggs
  • 1/2 cup plain unsweetened almond milk
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup grated chedder cheese
  • 1 10 oz. package frozen spinach
  • 6-7 slices bacon cooked and crumbled
  • salt & pepper to taste
Servings
8 wedges
Ingredients
  • 1 9" unbaked frozen deep dish pie shell
  • 6-7 eggs
  • 1/2 cup plain unsweetened almond milk
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup grated chedder cheese
  • 1 10 oz. package frozen spinach
  • 6-7 slices bacon cooked and crumbled
  • salt & pepper to taste
Instructions
  1. Preheat oven to 375*F. While the oven is preheating, defrost the spinach in the microwave and drain well. It is important to get all of the water out of the spinach. After it has drained, wrap the spinach in a clean dishcloth and squeeze to remove the last remaining bit of moisture.
  2. In a bowl, beat together the eggs, almond milk, bacon, cheese, spinach, salt and pepper. Pour into your pie shell.
  3. Bake for 50-55 minutes or until the mixture is set. If the crust starts to brown too quickly, cover with tinfoil. Let cool for about 5 minutes and serve!
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13 Best Kept Secrets That Help You Augment The Allure Of Kitchens

I am super excited to bring you this guest post from Shelly over at Museum Trees to help perk up your kitchen!


A kitchen is where you start the day with a cup of coffee. It is also the place where you meet as a family. So, it has to be beautiful and attractive. Maybe you are looking to give your kitchen a nice makeover.

Here are 13 ideas that can make it awesome place right away.

1. Remove what is not necessary

In most of the homes, the kitchen becomes a dumping ground. As such, de-cluttering is essential to give a facelift to the kitchen. If you cannot remember when you have used a particular pan or a knife set; get rid of them immediately. Better, take an inventory first, and remove all that is not required in the kitchen. This will help you in your journey to beautifying the kitchen.

2. Make use of the power of the paint

Coloring can instantly transform the look and feel of the kitchen. But you can never get a colorful kitchen by chance. The secret lies in the smart selection of the color palettes. If you do not want to change the counter and the cabinet colors, let those be like that. Pick a neutral color for the walls matching with the existing color. This will make your kitchen unique.

3. Update with lights

A kitchen is the heart of the house. Many functions are performed there. So, there is no way to settle with outdated lighting. Illuminate the countertop and the working zone with under-the-cabinet lights. Also, use chandeliers and pendant light for the kitchen island and the dining area. They will create a magical ambiance. For showcasing the culinary collections, use accent lights. This will pop up the kitchen décor.

4. A good layout holds the key

A kitchen has five functions: preparation, cooking, cleaning, serving, and storage. Only a good layout can augment the allure of the kitchen. The first step to do this is to separate these different activity zones. Do the kitchen layout taking these activities into account. And, also keep necessary things in the specific zone for organizing the kitchen.

5. Include a kitchen island

Having a kitchen island makes the kitchen more advantageous. Better to have L-shaped kitchen islands. These make the kitchen smarter. Even the guests also like to crowd around the island when they enter the kitchen. Paint it in a bold color and hang chandeliers from the ceiling to pop the place up.

6. A Kitchen library helps

Trying new recipes adds a new dimension to guest entertainment. Maybe you have collected many cookbooks over the years. Display this proudly to enliven the kitchen. You may build a separate cabinet for this. Otherwise, create an island library. This will be a great leap forward for upgrading the kitchen area.

7. Have heavy-duty floating shelves

Creating floating shelves are perfect for displaying your storage. These are generally made of wood. Of course, you can also install metal floating shelves. Better opt for the heavy-duty floating shelves. These come with hidden mounting options. You can display your stock of cooking utensils and accessories for an impressive look.

8. Trick with cabinets

Kitchen cabinets are not merely functional; they can very well add to the kitchen decor. Build these up to the ceiling. This will draw the eyes upwards and make the ceiling appear higher. Paint the lower cabinets in deep shade and the higher cabinets in the lighter shades.

9. Utilize the cabinet doors

The cabinet doors remain unutilized most of the times. But these have immense storage potential. You can fix hooks on the back of the cabinet door. This will let you hang many things there. You can also make cute pockets for keeping the knives, forks etc.

10. Create a colorful backsplash

Backsplashes are great for styling and functionalities. Have them in the kitchen in the cooking and washing zones. One idea is to use colored tiles. These can instantly upgrade the kitchen. Other than beautification, they also protect the walls from accidental splashes. If you want to make it fancier, then opt for metal backsplashes.

11. Create an accent wall

Although easy to create, it has a great impact on the kitchen decoration. Choose the wall that you see first while stepping into the kitchen. Paint it in bold contrasting colors for prominence. This will improve the overall ambiance of your kitchen.

12. Never forget the fifth wall

Painting the ceiling also helps to beautify the kitchen. The thumb rule is to use a lighter shade than the walls. The kitchen will look more spacious. Light blue is a great option. You can also use any other shade that goes well with the overall decoration.

13. Decorate with commercial silk trees

Nothing can elevate a kitchen better than the faux greens. These are in ways better than the live plants. They have no maintenance demand and only dusting is enough to maintain their shine. Moreover, they are inert to the temperature variation and fat and grease deposition.

Crafted from prime quality materials the fake decorative trees cover almost all natural varieties. These also offer unique customization facilities to suit any décor needs. Unlike the live plants, they do not have any waiting period and deliver instant decoration.

The custom artificial trees perfectly replicate their live cousins. Coming in standard bases they are easy to install. These are quite durable and do not shed leaves. As such, they do not create any mess. Since they are also available in fire-retardant quality, your kitchen remains safe.

Using the artificial Ficus Benjamina trees works splendidly well with all kitchen styles. With their nicely crafted trunks and canopy of leaves, they make the kitchen picturesque. Artificial flowering trees are also great to enliven the kitchen area. Another great advantage is that they never cause allergy, or attract mosquitoes. So, you have a healthy kitchen environment.

 

The secret of ultimate kitchen makeover lies in improving functionality and aesthetics. The above ideas show how to achieve that without spending much. Try to implement the above ideas in your kitchen. They are sure to make your kitchen look gorgeous.

12 Recipes for Using Canned Tuna to Get Those Omega-3s

As a breastfeeding mama, I try to keep an eye on my diet as best as possible. I try to limit caffeine, cut down on sugar, eat lots of fruits and vegetables because I know that whatever I eat, my son will receive. Fish contains vital nutrients such as Omega-3 fatty acids, proteins, vitamins and minerals such as iron. Those nutrients help to foster healthy development. The 2015 Dietary Guidelines for Americans recommend that women who are pregnant or nursing eat 8 to 12 ounces a week of a variety of low-mercury seafood.

Tuna is higher in Omega-3s and nutrients that most other fish, but the FDA advises no more than 6 ounces of canned albacore (“white” tuna) a week due to mercury concerns (canned light tuna is okay though). The American Pregnancy Associate recommends the “Safe Catch” brand of tuna as the company undergoes rigorous testing – they screen each wild tuna for their mercury levels.

I never had canned tuna growing up. To be honest, before I started breastfeeding, the most exposure I had to canned tuna was when my mom would buy it as a treat for the cats. Living on the coast and being the granddaughter of a fisherman, our seafood was always freshly caught and prepared. Spoiled, I know. But I’ve learned to enjoy canned tuna over the past few months.

Another company that I use on a regular basis for my salmon and tuna is Vital Choice. They preserve the freshness of their sustainable harvested Alaskan salmon and northwest Pacific seafood by cleaning and flash-freezing it within hours of harvest. The fisheries are certified sustainable by either MSC or the State of Alaska. Vital Choice is also a “B Corp” meaning that they have to meet rigorous standards of social and environmental performance, accountability, and transparency. Use this link and enter “LEANCHOICE” at checkout for 10% off your order!

If you’re looking for recipe inspiration on using canned tuna, you are in luck! I’ve compiled 12 ways to use canned tuna below from some of my favorite bloggers.

Ashley over at Big Flavors from a Tiny Kitchen has a super simple TABLET Sandwich (Tuna, Avocado, Bacon, Lettuce, Egg, Tomato) that she says even her 6 year old enjoys!

Looking for a healthy, gluten free dinner recipe? Check out Sharon’s Roasted Zucchini Tuna Melts at The Honour System.

As a mom of three young children, I know that Samantha of My Kitchen Love understands the need for a quick meal. Her Sustainably Caught – Spicy Tuna Tostadas are a fresh way to use canned tuna.

Denise of My Life Cookbook has an amazing and vibrant Low Carb Tuna Spring Roll Salad that is a great way to fit a rainbow of foods in your diet.

I fell in love with Amy’s Tuna and Potato Cakes. She runs Healthy Little Foodies and so many of her recipes are perfect for baby-led weaning but the whole-family can enjoy them as well.

Artichokes are rich in antioxidants which assist in detoxifying the body and helps to aid constipation and indigestion. I love artichokes but rarely include them in my diet. Patty at The PKP Way has a great way to use canned tuna and artichokes! Check out her Tuna Stuffed Grilled Artichokes.

Craving something with a bit of spice? Jenny at Honey and Birch has a recipe for Jalapeno Tuna Stuffed Tomatoes that is simple to make!

Kalyn at Kalyn’s Kitchen has a Tomato Salad with Avocado, Tuna, Cilantro and Lime that is dairy-free, gluten-free, low-glycemic, Paleo, Whole 30, and South Beach Diet friendly (whew)!

I love Mediterranean flavors. Heidy at McCallum’s Shamrock Patch recently shared a Tuna and Orzo Salad that is packed with great ingredients!

Linda and Christina are a mother and daughter team that run 2 Cookin’ Mamas. They posted a Easy Hot Tuna Dip that would be a perfect recipe when you are looking for something creamy, cheesy, and a little naughty.

This recipe roundup wouldn’t get complete with a recipe for a tuna burger or a tuna noodle casserole, now would it?

Patti from Hearth & Vine has a Tuna Noodle Casserole recipe that is made with a homemade sauce!

Also, make sure you check out Rosemary at An Italian in my Kitchen’s recipe for Healthy Delicious Best Ever Tuna Burgers.

So let’s say that you don’t like fish or are vegan. Sources of omega-3 fatty acids for vegans include:

  • flaxseed oil
  • rapeseed oil
  • soya oil and soya-based foods (like tofu)
  • WALNUTS (my personal favorite)

What is your favorite way to get those omega-3s?

Fire Cider To Ward Off The Crud

Fire cider, master tonic – whatever you call it, you need to make yourself a batch today. Seriously. Don’t wait until you are already starting to feel a bit peckish as fire cider needs a bit of time for all the ingredients to come together.

So what is fire cider really? Fire cider is basically an apple cider vinegar based health tonic that includes a bunch of ingredients with immune-boosting effects. Fire cider is also great for digestion so it’ll help keep you at your best during cold and flu season. You can buy it online but I like to make my own so I can have a better control of what goes into it (and plus, it is so super easy to make). Fire cider has a wonderful (and potent) sweet and tart taste to it that can be a little off-putting the first time you try it.

 

 

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Fire cider includes some of my favorite ingredients to help with colds:

  • Ginger – Ginger is great for nausea, bloating, gas and a whole host of other digestive issues. It has anti-inflammatory properties and is an antioxidant. Plus, it is simply delicious!
  • Garlic – I love garlic. Garlic helps to strengthen the immune system and is full of antifungal, antiviral, and antimicrobial properties.
  • Onions – Onions are naturally high in sulfur and contain antibacterial benefits along with prebiotics that help feed the existing healthy bacteria in the colon!
  • Turmeric – The health benefits of turmeric include an improved ability to digest fats, reduce gas and bloating, decreased congestion, and improved skin conditions such as eczema, psoriasis, and acne (another one of my favorite ways to use turmeric is in golden milk).

I think that fire cider might have a little too much of a kick to it for a lot of younger children so I recommend you check out my elderberry oxymel as an alternative. Also, if you don’t want to take fire cider straight, a delicious way to make sure you are getting your dose is by making it into a salad dressing! Simply mix 1 tablespoon of your prepared fire cider with 2 tablespoons extra virgin olive oil, 1 tablespoon mustard and a dash of salt and pepper. Pour over your salad and enjoy!

Print Recipe
Fire Cider
This isn't so much of a recipe as a melding of ingredients. It does require a little bit of time to sit so start making it now!
Course Herbal
Servings
Ingredients
  • 1/2 c. thinly sliced fresh ginger*
  • 1/2 c. peeled and diced fresh horseradish
  • 1 tbsp. turmeric powder
  • 1 head garlic, smashed and peeled
  • 3 sprigs fresh rosemary
  • 2 jalapenos, sliced lengthwise**
  • 1 tsp. whole black peppercorns
  • 2 cinnamon sticks
  • 1/2 onion, sliced
  • 1 organic lemon, sliced
  • 1 organic orange, sliced
  • 4 c, raw apple cider vinegar
  • 1/2 c. raw local honey
Course Herbal
Servings
Ingredients
  • 1/2 c. thinly sliced fresh ginger*
  • 1/2 c. peeled and diced fresh horseradish
  • 1 tbsp. turmeric powder
  • 1 head garlic, smashed and peeled
  • 3 sprigs fresh rosemary
  • 2 jalapenos, sliced lengthwise**
  • 1 tsp. whole black peppercorns
  • 2 cinnamon sticks
  • 1/2 onion, sliced
  • 1 organic lemon, sliced
  • 1 organic orange, sliced
  • 4 c, raw apple cider vinegar
  • 1/2 c. raw local honey
Instructions
  1. In a clean 1/2 gallon glass jar, layer your ginger and horseradish at the bottom. Add your garlic, rosemary sprigs, jalapenos, peppercorns, cinnamon sticks, onion, and turmeric powder on top. Then place your orange and lemon slices.
  2. Using a clean spatula, press firmly on all of your ingredients to pack them down. Add your apple cider vinegar, making sure that you fully submerge your ingredients. Seal and give it a quick shake.
  3. Store your jar in a cool, dark place making sure to give it a shake every day or so. After about 6 weeks, strain out your liquid and stir in your honey.
  4. You can store your finished fire cider in a sealed container in the fridge for up to 6 months. For adults, take one or two spoonful's a day during cold/flu season to help ward off illness or when you start feeling under the weather.
Recipe Notes

* If you are using organic ginger or ginger that is harvest from the ground, then you can leave the skin on. Otherwise, peel the ginger using a spoon to scrape the skin off.

** I like to remove some of the seeds/membranes of my jalapenos. It is completely up to you if you want to remove them or leave them in for an extra bite.

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Life with a 10 Month Old

I haven’t done just a general update on Caleb in a long time and I’ve had quite a few people asking me for one. Even though Caleb doesn’t turn 10 months officially for about 3 more days, I’m calling this his 10-month update.

It amazes me how quickly Caleb’s first year has been going by. In just a few short months, I’ll have a one-year old on my hands! Caleb started walking not long before he turned 9 months and since he figured out how to step those short little steps, there has been no stopping him. He has been walking here, there, everywhere around the house. It amazed the ladies at daycare how quickly he started walking and how well he walks. I think I have a determined – headstrong – little boy on my hands.

Just about three weeks ago, I felt Caleb’s first tooth poking through his bottom gums. A week later, another bottom tooth poked through. Then this past Friday, an upper tooth popped though! So it seems like he is averaging one tooth a week.

Most nights he sleeps through, or maybe will wake up once during the night. He’s easy to put back to sleep though for the most part with just a few minutes of nursing. His biggest issue is that some mornings, he will start tossing and turning at about 5-5:30 a.m. Once he starts to toss and turn, I find myself wide awake. I recently switched out one of his bottles that I send to daycare with some food and he is loving it. My goal is to offer breast milk to him as long as he wants but I’m not putting the pressure on myself to maintain a rigorous pumping and feeding schedule. It is less stress on my end.

Caleb loves to eat. Anything and everything. I try mostly to stick with whole foods – green beans, blueberries, and cucumbers are his favorite. I try to give him very little items with processed sugar simply because I don’t want him addicted to those kind of sweet treats. He loves it but just because you love something doesn’t mean you should have it!

This past weekend, we all went to a local farm festival. We went to the same festival last year when I was 29 weeks pregnant.

29 Weeks Pregnant

As long as we are in the area, I think we are going to try and continue the tradition of having our photo taken in front of this piece of farm equipment!

The farm festival, along with a trip on Saturday to a craft show and farmer’s market up in Wanchese, served as sort of my birthday adventure. I couldn’t have asked for a better weekend. Caleb made quick friends with a little pig, though he didn’t seem very impressed by his new friendship. Or with any of it really. 😀 I will say that he did love getting the opportunity to sample the food inside of the market!