Crustless Spinach Quiche

Found this recipe on my phone – great breakfast for the week! I usually hate when spinach takes over the egg-taste when I add too much into my omelettes, but with some cheese, I couldn’t taste any spinach!

  • 1/2-1 cup diced onion (I had about 0.5, i try to limit onions)
  • 16 oz thawed frozen spinash (I used about half!)
  • garlic to taste (I didn’t add b/c breakfast)
  • 8 large eggs (did 4 eggs + 4 egg whites from a carton)
  • 1/2 cup 2% cottage cheese (about that amount)
  • 2 cups cheddar cheese (I only grated a small pile)
  • salt+pepper to taste

Prehead oven to 350 F. Saute onion+garlic + spinach. Cook until most of moisture is gone:


Blend eggs+cottage cheese + salt+pepper to taste. Add Mixture of spinach and two cups of cheddar cheese.

cheddar cheese
spinach egg cheese mixture

Mix and pour into greased 9×13 pan. Bake for 30 minutes until done around edges ad a little moist in the center. Can be served hot or cold. 8 servings.

cooked quiche

I had yukon potatoes around so I roasted those as I waited. NOM

This was so tasty! Although way too much for one person. Maybe I’ll half the recipe next time so I don’t eat the same breakfast for the entire week.

Source: Healthy Recipes App on Droid “Crustless Low-Carb Spinach Quiche”


Laziest Tuna Salad

After making the zucchini hummus in previous post, I craved some protein so I opened up my can of white tuna in water and created a lazy salad. The hummus added freshness and spices to the usual fishy taste. Next time, I’d also throw in some celery and mix things in better.

  • 1 can of white tuna in water
  • 2-3 scallions chopped
  • Zucchini hummus to coat – about a tbsp

Mix it all together and enjoy. Possible improvements will involve more spices (I welcome suggestions), chopped up celery, also read about grating apple into the mixture. More to come 🙂 But tasty and fresh for a first-trial.

Lazy tuna salad

Zucchini Hummus

This actually came out very tasty and fresh! And so easy to make – my first test of the new food processor


  • 1 large or 2 small zucchini (I used about 1.5 small)
  • 1/2 cup Tahini (based on comments – used maybe a big tablespoon)
  • 2 tbsp olive oil (I used a big splash)
  • 2 tbsp lemon juice (squeezed some out)
  • 1 tsp salt
  • 1 tsp cumin (oops, forgot)
  • 1 large garlic clove (comments call for 3, I used 2)
  • optional: paprika garnish

So I peeled zucchini (otherwise you get weird green chunks) and cut into pieces for processor. Added the rest in (by eye, 0 measurements), “chopped” until it looked good and enjoyed! Mine was still slightly chunky but so fresh – amazing 🙂 For those eating bread, it’d be an amazing spread on a sandwich. I also layered it on on top of brocolli and other veggies.

Peeled zucchini

Midway with the chopping:

hummus ready to chop

Final, tastyyy product (with some scallions thrown on on top):

Final hummus product

Recipe source: The Label Says Paleo

Sesame Flaxseed Crackers

Buying healthy crackers with only ingredients you recognize is expensive and I have a lot of nuts to finish off before they go bad, so I attempted this cracker recipe:

  • 1.75 cups of whole wheat flour (paleo – almond flour could be used; or grind up nuts in a food processor)
  • ~1-2 oz (3-6 tbsp) of cut up almonds (or walnuts, sunflower seeds etc) – i only managed to cut 1 oz
  • 2 oz (6 tbsp) sesame seeds
  • 1 oz flaxseed meal (3 tbsp) – flaxseed seems to be paleo?
  • 0.25 tsp salt
  • 5 oz water
  • 1.5 tbsp honey
  • 1/8 cup of unsweetened apple sauce (recipe calls for 2 tbsp of oil)

Optional in recipe (I didn’t do): 2 tbsp honey+2 tbsp warm water to glaze post baking.

Mix all ingredients in a bowl, kneed for about 3 minutes and let sit overnight (can also just let sit for 20minutes, but apparently overnight gives it more flavor)


Divide into two pieces, roll out into thin layer (Starbucks Double Shot can works really well as a roller) and put on a baking pan lined with parchment paper or a silicon mat (yay I own that!). Rolling this out was okay, but transferring it to the pan was HUGE mess. I no longer needed to cut anything up since it was in pieces =x so next time – I’m rolling this out ON the mat/pan. HA!

Bake at 350 F for 20 minutes, turning half-way through. I think mine didn’t fully cook through so I’d recommend to wait until the crackers are deeply browned. You can glaze right out of oven if you want.

They looked ugly but were pretty tasty! I sadly finished these off in 2-3 days. =x Oops

Recipe source: Sesame Flaxseed Crackers from Apple Pies, Patis & Pate

This is my favorite lunchtime sandwich.


  • Seeded wheat bread (2 slices)
  • 1/8 ripe avocado
  • 1/4 sliced cucumber
  • a small bunch of spinach (optional)
  • 2-3 slices of deli meat (optional)

Shmear avocado onto the sandwich and layer your favorite foods on top. Just avocado and cucumber tastes so fresh and the good fats in avocado fill you up! 🙂 This used to be my favorite lunch 🙂

Avocado Sandwich

I’ve attempted to make granola from a mixture of what ingredients I had, healthiness and laziness. Also, I used a blender to cut the nuts and boy did my blender not enjoy that!

Here is what my ingredients came down to:

  • 1 cup dry quaker oats
  • 1/2 cup raw almonds (costco)
  • 1/2 cup raw walnuts (costco)
  • 1 cup raisins (seedless)
  • 1 cup apple sauce unsweetened (instead of oil)
  • 1 tsp cinnamon
  • 4 tbsp honey (instead of sugar)

I tried to cut up the almonds, but that is an unpleasant hell of trying to keep your fingers safe and to make sure the small pieces don’t all fly off the board. So instead, I switched to a blender. I mixed almonds, walnuts and apple sauce (for liquid/movement) in a blender and tried my best. Some of the pieces were still a bit big, but still tasted great.

On the side, stir together the oats, raisins, cinnamon. Then stir in the nuts with apple sauce and add in the honey.

Line baking pan with aluminum foil and spread out a thin layer on top. Bake at 325 F for 30 minutes or until lightly brown. The cut up into pieces and enjoy!

I made it into about 10 servings which gave me the following nutrion:

  • 180 calores
  • 27 carbs, 8 fat, 4 protein


In the pan


My recipe sources:

Jo-Ann’s Power Bars from AllRecipes

Grain-free Granola from Joyful Abode