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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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?

Goldfish Recall – Will My Kids Be Ok?

In light of the recent Pepperidge Farm Goldfish cracker recall, I thought that I would bring you this guest post from Candess Zona-Mendola, Senior Trial Paralegal at The Lange Law Firm who also runs MakeFoodSafe.com.


I sat down to read my morning news this morning to find out that a snack I packed in my kids’ fieldtrip lunchbox was recalled for Salmonella. What?!

As a food safety advocate, panic immediately set in. I called my kids’ summer camp to get their camp counselors to remove the offending fish from my kids’ lunchbox. I interrogated them to ensure that my toddler had not snuck a snack before lunch. Five deep breaths later and two pictures of intact Goldish boxes later, I am back to my normal self.

But honestly, I had nothing to worry about anyway. The type of Goldish that were recalled were not the ones I packed for my kids this morning. But I did not take the time to read that. I went directly into “momma bear mode” – protect the young, now!

So, I want to do for you what I should have done for myself. Give you a little bit of info so you can breathe a little easier, and decide if you need to take further action.

Here’s the Lowdown

Pepperidge Farms initiated a recall on these popular kids snacks just yesterday. So, if you did not know about it until just now, it is not your fault. I am just a paranoid foodie who reads the food news every morning.

Here are the quick facts for you on this recall:

  • There is no outbreak of Salmonella linked to Goldfish at this time.
  • The recall is only “out of an abundance of caution.” This means there is likely only a small batch of contaminated products, but lots of products recalled.
  • No kids are confirmed sick with Salmonella from eating Goldfish crackers at this time
  • The recall is on only four Goldfish products, which are:
    • Flavor Blasted® Xtra Cheddar
    • Flavor Blasted® Sour Cream & Onion
    • Goldfish® Baked with Whole Grain Xtra Cheddar
    • Goldfish® Mix Xtra Cheddar + Pretzel
  • No other Goldfish or Pepperidge Farms products are subject to the recall.
  • These products have different packaging depending on sizes, flavors, etc. You can visit the link here for a list (with pictures) of the recalled products.

It is important to mention that the recalled products were distributed in all 50 states. This means that they could be in your home, your friend’s house, at the daycare, at the summer camp your kids attend, at church, at grandma’s house, etc. Let the other people in your life who feed you kids know about the recall, so they can get rid of the products.

What Do I Do Now?

The first thing is not to panic, like I did. Check your pantry and see if you even have a recalled product. If you do, do not feed it to your kids – even if they have already eaten some of the fish inside. You can return the recalled products to your nearby grocer for a refund.

After that, just keep an eye on your kids. The telltale signs of a Salmonella infection are:

  • Fever
  • Diarrhea
  • Abdominal cramps
  • Vomiting

In the more severe cases, there may be some additional symptoms, like bloody diarrhea, headache, chills, and body aches. It is highly recommended that you take your kids to the doctor if they are showing any of these symptoms, and ask your pediatrician for a stool test to confirm if they have Salmonella.


Like all mothers, Candess wears many hats. With 15 years of paralegal experience, she has worked on many different types of litigation.  Candess began her career helping people in family law, civil rights, and employment cases and became a paralegal in order to help people.  When Candess learned that millions of Americans each year were becoming sick from food contaminated with pathogens, she wanted to do something about it. Ever the problem solver, Candess began by finding ways to get more helpful information about food safety concerns and solutions to families (especially other mothers) in a timely fashion.

MakeFoodSafe.com is Candess’ third food safety blog.  Her first food safety blog has won multiple awards and has been recognized as a: Top 30 Food Safety Blog; Top Mommy Approved Blog; Top 10 Blog Posts by Texas Bar Today; and the Blogger Recognition Award.

Candess works closely with Jory and the food safety team to develop and cultivate the firm’s food safety cases. From intake to trial, Candess ensures everyone gets what they need when they need it, even the most challenging matters.

A mother of two, Candess lives in a suburb of Houston with her husband, Tim.  When she is not saving the world one deadline at a time, Candess can be found channeling her inner chef or with coffee and a book.

You can follow Candess and MakeFoodSafe on Facebook

Healthy Baby Muffin Bites

I love muffins. They are delicious, easy to fix, and I tend to make enough to have them last for a couple of meals. When I was thinking up ideas of what Caleb could eat in lieu of purees, I instantly thought of muffins stuffed with delicious (and soft) foods that he had already tried. We are going with a more Baby-Led Weaning approach to introducing food to Caleb which has been fun, a bit scary, and super messy!

These muffins come together in no time which is essential when you are trying to cook in the kitchen and wrangle a baby that has just began to discover crawling.

Start by mixing your dry ingredients in a bowl.

Then you’ll add your wet ingredients. The only real wet ingredients here are the applesauce, avocado, and banana. You can mash them together BEFORE you add them to your dry ingredients but I just threw them in and mashed them all together in the bowl.

 

Once everything is all nicely combined, you spoon the mixture into your muffin tins. This recipe creates 24 mini muffins which is the perfect size for your little one. The muffins don’t rise so what you put into the muffin cup is pretty much equal to the size of the muffin once you remove it. The muffins will still be moist in the middle when you remove them but that’s okay. A dry, crumbly muffin seems like a nightmare to me for a baby to try to eat.

Caleb had a lot of fun watching me work in the kitchen. I put a few toys on the ground for him, including the bowl that I used to mix up the muffins in and just let him go to town with it. He ended up being a sticky mess afterward but it was worth it.

I don’t have any shots of the muffins after they finished baking so here is a picture of Caleb enjoying them. Belle, our dog, enjoyed them a little bit more than Caleb did, I think. His favorite part of the entire muffin was feeling it squish in his hand but he had fun playing with them and I had fun making them. These little muffin bites would make a great addition to a snack bag or lunch box.

Robb tasted one after I finished and even he thought that they didn’t taste half bad!

 

Print Recipe
Healthy Baby Muffin Bites
Course Baby/Toddler
Servings
24 mini muffins
Ingredients
  • 1 cup whole wheat flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 large ripe banana
  • 1 avocado
  • 1 cup applesauce, unsweetened
Course Baby/Toddler
Servings
24 mini muffins
Ingredients
  • 1 cup whole wheat flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 large ripe banana
  • 1 avocado
  • 1 cup applesauce, unsweetened
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, stir together the flour, oats, baking powder, baking soda, and cinnamon.
  3. Make a well in the center and add the banana, avocado and applesauce. Mashing and stirring until well combined.
  4. Divide batter evenly among the 24 mini muffin cups. Bake for 14-16 minutes until set.
  5. Store in an airtight container in the refrigerator for up to 7 days or freeze individually for up to 30 days.
Recipe Notes

Please note that this recipe creates a muffin that is a bit more moist on the inside than typical muffins.

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5 Super Quick and Easy Snacks for the Diaper Bag

Before I had my son, I never really carried a purse. It just seemed like such a hassle when I could fit everything that I needed into my pocket. But now? If I don’t have my diaper bag somewhere around me when we go around, then we are testing our limits.

As my son grows older, I know that my diaper bag will evolve. No longer will it be a bag mostly of diapers. Instead it will hold coloring books, juice boxes, and best of all – snacks! Food tends to be more on my mind during the day than anything else. I live for meal to meal. Even though we aren’t big snackers, I know that as Caleb gets bigger, his needs will grow too, especially as we start taking longer and longer trips. So I might as well get used to packing some snacks. Besides, I enjoy having a little treat for myself during the day.

Here are a few of my favorite – and easy – snacks for the diaper bag.

  • Happy Baby Organic Yogis Freeze-Dried Yogurt & Fruit Snacks – Nom, nom, nom. I’m not going to lie, I enjoy eating these myself. These bites are made with probiotics to help maintain digestive health and are certified USDA organic. The size is perfect for little ones learning to self-feed.
  • Banana Chips – Banana chips are a great addition to any diaper bag. They are easy, low-effort, sweet, and best of all, CRUNCHY. I like to snack on them instead of potato chips when I need something to keep my hands busy. Even better, Target has no come out with chocolate-covered banana chips! Yes – CHOCOLATE covered. How yummy?
  • Fruits and Vegetables – Fruits and vegetables are such an easy thing to add to your diaper bag. I highly recommend breaking down the produce and putting them in a container of sorts instead of leaving them whole. There is nothing that I hate more than a mushy banana and if the peel pops? Bleh, your whole bag will smell like bananas.
  • Happy Tot Organic Fiber & Protein Soft-Baked Oat Bars – The package image pretty much sums it up. Even though we tend to avoid overly processed packaged foods in our house, it’s still nice to have something to grab when you are on your way out the door and realize that you don’t have anything packed. These oat bars are made with whole grains and real fruits and vegetables in palate-pleasing combos like apple & spinach and bananas & carrots.
  • Seaweed snacks – Okay. I know that this might be completely out in left field for some but dried seaweed is a great, crunchy and salty snack to pack, even if it ends up being more for you than your little one. Seaweed is chock full of nutrients, including high levels of vitamins A and C, and calcium.

I hope that you enjoyed this post and found a few new snacks for your diaper bag.

What are some of your tried and true favorites?