Another handy breakfast food is here!

In the SCA there is an awesome mushroom pie/quiche that i often make for events. It keeps well and is a good way to eat a fast meal. I decided to modify it a bit and make little breakfast bites that are easy to grab and take in the car. I made these a few weeks ago and finally decided to write them up. Here we go!

A little olive oil (for cooking the mushrooms)
1 (10 oz) package baby spinach (instead of the normal parsley – to make it healthier)
4 eggs
1 cup shredded cheese of your choice (I use mozzarella and parmasean split in half)
1 (8 oz package) mini-bella mushrooms, chopped
Salt and Pepper, to taste

Preheat the oven to 375F

Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes.

add spinach and cook until it is just wilted, 2-3 minutes. Set aside

In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, and cheeses to the eggs. Mix well. Season to taste.

Divide evenly among the 12 muffin cups.

Bake for about 20-23 minutes, or until it’s well set and a tester/toothpick inserted in the center comes out clean.

keep in a covered tightly Tupperware in fridge and grab one on the go every morning!

1/2 green, 1/2 red, 1/2 tsp each ūüôā


breakfast cups

Roasted Brussels Sprouts

Or as i prefer to call them, tiny cabbages!! ¬†These are delicious, long as you don’t overcook them ūüôā



  • 1¬Ĺ lbs brussels sprouts, halved
  • 3 tbsp olive oil
  • ¬ĺ tsp kosher salt
  • ¬Ĺ tsp ground black pepper
  • 2 tbsp balsamic vinegar
  • 2 tsp honey
  1. Preheat oven to 425¬į.
  2. Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
  3. In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
  4. Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
  5. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
 Makes 4 servings
1 green, 1 orange, 2 tsp


Tuna salad, the healthy way

How can Tuna Salad be healthy you may ask?  Well, easy!  THis is my favorite kind of tuna salad.  It is a meal in and of itself.  Pardon the picture, it is prior to addition of lovely red onions to make the food appealing and colorful lol


1 can of tuna

1 cup of brown rice, cooked

1 tablespoon red onions chopped

1 hard boiled egg

2 egg yolks

olive oil



Put egg yolks into the blender and blend, slowly dripping in olive oil until¬† the mixture is mayonnaise consistency.¬† That’s cause it is mayonnaise lol!

Cook the rice.  Combine rice, tuna, onion in a bowl.  Crush the hard egg with a fork and also mix it in.  Now add the mayo until tuna salad consistency and salt to taste.


voila, done!

1.5 red, 1 yellow, 1 blue, 1/4 green

Welcome to 2015!

starting year off right

It is a brand new year.¬† I know i survived all the food, did you? There were cookies and cakes and pot lucks and brunches and well… yeah.¬† There were things ūüėÄ

But that was yesterday.  Today there was a workout, 6 miles walked, a reasonably healthy amount of food, and a lot of tea.

With a  brand new year, come all sorts of resolutions, and plans.  The  sorts that we mean to do but never really accomplish for longer then a few days right?  Well, no.  We can do it.  Together.

Join me, contact me on the side link right over there!¬† you know you want to and indeed, can ūüôā motivation 5

Sweet Potato Latkes


Serves: 15
Prep:  15 min
Cook: 35 min
Total: 50 min

2 pounds grated sweet potatoes
1 medium onion, finely chopped
2 eggs, beaten
¬ľ cup flour
¬ľ teaspoon baking powder
¬Ĺ teaspoon salt
¬Ĺ teaspoon ground cinnamon
¬ľ teaspoon ground nutmeg

1. Preheat the oven to 400¬ļF. Coat two baking sheets with cooking spray.
2. In a large bowl, combine all ingredients. Drop by quarter-cupfuls onto the baking sheets. Flatten with a spatula.
3. Bake for 25 minutes. Flip and bake for an additional 10 minutes.

Nutritional Facts per serving
Calories     72.5 cal
Fat     0.7 g
Saturated fat     0.2 g
Cholesterol     28.2 mg
Sodium     127.1 mg
Carbohydrates     14.6 g
Total sugars     2.9 g
Dietary fiber     2.1 g
Protein     2.1 g

Cauliflour Latkes

cauliflower latke


Total Time: 40 min.
Prep Time: 10 min.
Cooking Time: 30 min.
Yield: 16 servings, 1 latke each

2 Tbsp. extra virgin olive oil, divided use
2 cups hot water
1¬Ĺ lb. medium cauliflower, cut into florets, hard stem discarded
2 large eggs
¬Ĺ medium onion, finely chopped
2 Tbsp. whole wheat flour
¬Ĺ tsp. sea salt
¬ľ tsp. garlic powder

1. Preheat oven to 400¬į F.
2. Line baking sheet with aluminum foil; brush foil with 1 Tbsp. oil. Set aside.
3. Bring water to boil in medium saucepan over medium-high heat.
4. Place cauliflower in a steamer basket in saucepan; steam for 4 to 7 minutes or until cauliflower is tender. Drain well. Dry with a paper towel.
5. Place cauliflower in a large bowl; mash with a fork.
6. Add eggs, onion, flour, salt, and garlic powder; mix well.
7. Using ¬ľ cup measuring cup, scoop mixture into patties and place on prepared baking sheet. 8. Brush the tops evenly with remaining 1 Tbsp. oil; bake for 10 minutes. Flip latkes and bake an additional 10 minutes or until crisp.

(found on


I’ve often wondered why sometimes I just crave something and I don’t even know what. It’s the weirdest feeling, to crave something and not know what that something is.
The issue of course is that I would then go through the house and eat stuff just to find what I wanted. It’s how candy and chips and snacks got consumed all the time.
When I started drinking Shakeology I though I would eat less junk because I would be full. And that is true. However I mostly don’t have those cravings anymore because I am getting all my vitamins and minerals that way.
No more cravings for this girl!

Sweet Potato Breakfast Cups

  • 19 oz. package frozen sweet potato tots
  • Oil for greasing muffin tin (or Pam Spray)
  • ¬Ĺ cup lean diced¬†smoked turkey (i have them slice it 1/4″ thick and then just chop it up)
  • 4 eggs
  • 1 Tablespoon milk
  1. Preheat oven to 400 degrees.
  2. Coat muffin tin cups with oil/PAM.
  3. Allow tots to thaw then place about 5-6 tots in each cup.
  4. Mash tots with back of spoon or small glass to form cup shape in muffin tin.
  5. Add diced turkey.
  6. Mix eggs and milk until evenly combined, add salt and pepper as desired.
  7. Divide egg mixture between muffin cups.
  8. Bake cups for 15 minutes or until eggs are set.
  9. Makes 6 breakfast cups.

I count these as 1/2 yellow and 1 red per cup, and usually make 2 dozen on a sunday, so i can grab one on my way out the door every morning for breakfast. ¬†Super good and portable ūüôā


12-11-2014 10-57-45 AM

Crockpot saves my day!



It is a simple tool no?  Well it is a lifesaver.  When i get home from work at 6pm and i need meals for the next several days i can turn to this handy devise and it will save me.


Last night i did just that.  put everything in and walked away.  at 12:30 it was done.  portioned out and into the fridge and to bed with me.  World saved and no muss no fuss.   Or rather, no mess because i use these little guys.  Saves me all that cleanup too!