Archive for the ‘Veggies’ Category

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”


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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

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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

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