Real Men DO Eat Quiche!

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quiche 2I recently revamped this Quiche recipe to make it gluten-free and dairy free. I was a little nervous because it seemed like a big change, but other than having to cook it a bit longer, it turned out great! And it smelled so good that my husband who usually doesn’t like new things tried it and went back for more and then happily packed up the leftovers for lunch the next day!

Crustless Quiche

Adopted from this recipe

1/4-1/2 lb ham (Next time I’m going to try chopped shrimp!)
1/2-3/4 cup Dayia Cheddar Cheeze (I find Dayia stretches further then regular cheese, so I don’t need as much. I only used about 1/2 cup. Add more or less to your taste!)
1 cup onion, chopped
4 large eggs
1 cup dairy free milk (I used coconut milk because I wanted the end result to be richer, but I think unsweetened almond milk or cashew milk will work also.)
1/2 t salt
1/2 t dry mustard
a couple of grinds of pepper
dash of smoked paprika

Pre-heat the oven to 375 degrees F for a glass dish (400 F for another type of pie plate.) Unless you plan on cooking this later!
Spray the 9 in pie plate with nonstick cooking spray.
Sprinkle the onion and the cheese on the bottom of the pie plate.

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Whisk together the remaining ingredients except the paprika and pour over the onion and cheese. Sprinkle the paprika on top.

At this point, you can save the quiche and cook later or the next day! This is what I did as I had to work and my husband was in charge of cooking dinner. Just note you will have to cook it a bit longer!

Cook in preheated oven for 30-45 minutes until a knife inserted in the center comes out clean. Serve warm or cold! Enjoy!

I think next time I might try adding some spinach or broccoli to boost the veggie content!

Menu Plan Monday, May 25!

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Last week–maybe not as crazy, but still busy. I guess things will continue that way until school is done which won’t be for another week and a half. Swimming lessons are done though! I made it my goal to keep my fridge tidy and clean and eat up leftovers so I didn’t have much/any to throw out. So far I would call it a win. I had to throw out some food for the Princess, but I don’t let that count against my goal because she is still sporadic on how much she eats.

The theme for the Gluten Free Menu Swap over at Celiac Family is basil! I love basil and although it’s not on my list of things to make this week, I have a marinade for veggies that is so awesome. I found it when I wanted to have kabobs and I wasn’t eating meat and it is still my favorite kabob of all time.

A salad in which we eat lots of leftovers

A salad in which we eat lots of leftovers

My Produce delivery!

My Produce delivery!

My dessert last night!

My dessert last night!

My organic produce delivery was awesome! I can already see more veggies creeping into my diet. I used a chef salad as a way to finish up some leftover green beans and some frozen bread cubes plus some mushrooms I wasn’t sure what I was going to do with! And what better way to start off the week then a Chunky Monkey Milkshake with chocolate syrup? Oh and the Double Chocolate Almond Butter Blender Muffins? A huge hit!

Sunday
Breakfast:
veggie omelet, coffee
Lunch:
olives, pretzels, ham, pickles
Dinner:
hamburgers, sweet potatoes, corn

Rest of the week
Make Ahead Muffin Melts
Pink Panther Smoothie
Pancake (using gluten-free flour blend)
Waffles

Dinner:
Potato chip fish with sweet potato rounds and beets
Copycat Chipotle Beans and Rice didn’t get to this last week!
Tuna Fish Apple Salad
Quinoa Salad
Quesadillas
Pizza, salad
Leftovers!
Cucumber salad as a side dish any number of times minus the radishes just because we have TONS of cucumbers in our garden right now.

Healthy Dessert: Chunky Monkey Ice Cream! Making again only with this chocolate sauce instead of chocolate chips

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!

Menu Plan Monday, May 18!

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Last week was CrAzY! For some reason when I was planning the menus I forgot that the Princess had swimming lessons. Not a huge deal, except they are right during when I would usually prep dinner. So, I wasn’t home to cook dinner one day last week, but I still had to figure out and cook ahead/leave instructions to cook and some of the things on my menu were not make ahead/leave instructions friendly. I did get to the Quiche and hope to post the recipe later this week! Also, this week is crunch time when it comes to grocery budget. That means I searched my cabinets and fridge and figured out what I could make without buying a lot of new stuff!

The theme for the Gluten Free Menu Swap over at Celiac Family is chives! Chives are one of the herbs that I managed not to kill. That is until dearest hubby decided to plant something new in my dead herb garden and dumped it out. Yikes! I haven’t replaced it yet, but I love it in eggs. I’m excited to try some new things with it!

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Princess picture

One of the exciting things I got to do this weekend was clean my fridge! Notice the empty space in the bottom drawer? I’m actually getting an organic produce delivery TO MY DOOR! I’m so excited since I had to miss the Farmer’s Market this week. Plus anytime I don’t have to go to the grocery store gets something like three giant pluses in my book. Also in case clean fridges don’t excite you I included a Princess picture. We went to a Super Magical Princess and Superhero party last night and had a grand time!

Sunday
Breakfast:
veggie omelet, French toast, coffee
Lunch:
chicken, sweet potato tater tots, green beans from the garden (steamed!)
Dinner:
popcorn, pickles

Rest of the week:
Eggs (Probably Egg McMuffins)
Tropical Smoothie Didn’t get to this yet AGAIN, but I froze the fruit this weekend so it will happen this week!
Flourless Double chocolate Peanut butter Blender muffins (sub some almond butter probably!) Hoping to get to this!
Waffles

Dinner:
Spaghetti and meatballs (zoodles for me, gf pasta for the Princess, regular pasta for hubby) Had this tonight!
Southwestern Veggie Wraps I’m hoping to get to this
Copycat Chipotle Beans and Rice
Celebration Dinner for the end of Swimming lessons probably at Chick-fil-A
Pancakes, maybe sausage
Pizza, salad
Leftovers!
Cucumber salad as a side dish any number of times minus the radishes just because we have TONS of cucumbers in our garden right now.

Healthy Dessert: Chunky Monkey Ice Cream! I’m going to make this again because it reminds me of actual ice cream and it is summer hot here in Florida already and I want ice cream like every day.

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Celiac Family and the Gluten Free Menu Swap!

Lemongrass Spa: Body Spritz and Aromatherapy, Oh My!

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My collection of Body Spritz!

My collection of Body Spritz!

I always loved a good body spritz. Perfume has always bothered me, but body spritz was a entirely different thing. A few years ago I noticed that my body spritz was getting older and smelling like alcohol. I decided to switch to something more natural.

I had a natural spray I was using, but I missed the fruity smell of my previous body spritz. Not only does Lemongrass Spa offer a wide variety of different scents, they have some sparkling kinds (just a light shimmer) and the choice of small or large bottles. I chose several different scents in small bottles so I didn’t get stuck with something I didn’t like that much.

I loved all the scents I chose. I was also surprised to discover that it is a great hair detangler! The Princess was thrilled as she hates having tangles in her hair. Other customers have used it to replace car fresheners, febreze, mineral makeup setter, and silk flower cleaner!

One of the first things I got rid of when I started my natural journey was my Lysol. I knew it wasn’t good for me or my family (I would spray it regularly to make the beds smell fresh when I changed them) and I needed something to replace it stat as the smells that Lysol used to cover up were not pleasant ones. I found a book in the library and it had an easy essential oil disinfectant spray. It had about 4 different essential oils in it including peppermint and lavender plus vodka and distilled water, so it was fairly easy to whip up. I still keep it in my bathroom today!

aromatherapyIn spite of still loving my disinfectant spray I decided to start trying the aromatherapy sprays from Lemongrass Spa. There’s one scent called Balancing Act and some days that exactly describes my life! It is supposed to reduce stress and PMS, alleviate depression and calm an anxious mind, and with continued use reduce water retention and hormonal imbalance. I have only been using it for a short time and after the first spray I felt amazing. The anxious feelings didn’t completely go away, but I felt like I could take a deep breath again. Spraying it in the room reminds me of a warm breeze on a summer afternoon and the complete relaxation and lack of cares that comes with that. I can’t wait to try some of the other aromatherapy options like Purifying Tea Tree, Citrus Refresher, Lavender Relaxation, and Mint Revival!

Menu Plan Monday, May 11!

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For some reason we didn’t get to all the meals I planned for last week, so there are a few repeats! Oh well, it’s better for the grocery budget that way! Happy Mother’s Day to everyone! I hope you had a lovely day!

The theme for the Gluten Free Menu Swap over at Angela’s Kitchen is dill! Fresh dill is one of my favorite herbs. I made this pasta salad last week and it is a family favorite! (I used shrimp instead of imitation crab meat since that has gluten in it!)

I made yummy hot dog buns!

I made yummy hot dog buns!

Sunday
Breakfast:
eggs, bacon, English muffin, coffee
Lunch:
Hot dogs (with BUNS!), baked beans, salsa
Dinner:
popcorn, and Chunky Monkey Ice Cream

Rest of the week:
Eggs (Probably Egg McMufins)
Double chocolate hazelnut bread from my gluten-free, vegan cookbook Not gone yet!
Tropical Smoothie Didn’t get to this yet
Flourless Double chocolate Peanut butter Blender muffins (sub some almond butter probably!) Forgot to make this last week!

Dinner:
Fish and tater tots with whatever veggie falls out of the freezer on my foot when I open the door!
Spaghetti and meatballs (zoodles for me, gf pasta for the Princess, regular pasta for hubby) Didn’t get to this yet!
Crock Pot Southwestern Corn & Potato Chowder Making this tonight
Southwestern Veggie Wraps Ran out of time to make this!

I’m thinking of trying to remake this recipe for Quiche. It would have to be diary-free of course and no “crab.” I’ll let you know next week if it makes it on the table!

Pizza, salad
Leftovers!

Healthy Dessert: Chunky Monkey Ice Cream!

For more menu ideas check out Org Junkie’s Menu Plan Monday! Or for gluten-free menus check out Angela’s Kitchen and the Gluten Free Menu Swap!

Learning From A Little Child

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0505150810aThe Princess and I finally found a way to get to school on time without having a huge fight about…well EVERYTHING. It’s only taken 8 months really–quite a speedy discovery don’t you think?

Last week, the Princess got up early AGAIN and I had a brilliant idea. I offered that if she got ready super quick we could leave a half an hour earlier and go on a mile walk before drop off time at school. She was actually excited about that and that was the first time in months we made it to school on time without me having to remind her every five minutes of what small task she needed to do next before we left.

The early walk was a boon for me too. I love walking early in the morning, but since my husband leaves for work before the crack of dawn almost every day I haven’t been able to manage it except during vacations since the Princess was born. Getting exercise in before getting started on my regular work means that it actually gets done and I don’t end up putting it off until it is too late to squeeze it into my day.

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We walked at a little park around a retention area that is quite nice early in the morning. The grass hasn’t gotten insanely tall yet so it hasn’t been mowed and since we haven’t quite reached boiling temperatures here in Florida there are wild flowers all along the way. The Princess loves picking flowers, but so often she isn’t allowed to. This time I let her pick all the dandelions she wanted because I knew everyone else thought they were weeds.

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Not only did the Princess picks large quantities of little yellow flowers, she decided to give them away! Every person we crossed paths with on our little walk got handed a bright yellow flower and a bright little grin from the Princess. Even the unhappy looking people were smiling by the time she handed them a flower. More than one person commented on how she brightened their day.

Such a simple gesture, but such a big blessing to quite a few people! I wonder how many people we cross paths with every day that we could hand “a little yellow flower” to or show them some simple kindness and change the course of their day?

Be kind and compassionate to one another, forgiving each other, just as in Christ God forgave you. Ephesians 4:32

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Comfort Food: Chicken Broccoli Casserole

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chicken and broccoli casseroleWe grew up with casseroles and I thought they were the yummiest things. This sounds like a healthy casserole (it has broccoli in it after all!), but I had to do some substitutions to make it work. The original had velveeta cheese, cream soups…all things that I can’t/won’t eat anymore. I’m happy to report that not only did the taste turn out wonderful, it got 5 stars from the picky eaters in my house!

This is not a hard dish to prepare, but it has many steps. So my mom and now I usually prepare it with leftover chicken (it’s also good with turkey!). You can also use leftover rice to make it so it is a quick throw in the oven while you go do ten other things kind of dinner.

Chicken Broccoli Casserole

+/- 2 cups of chicken cut into bite sized pieces
1 bag of frozen broccoli (can add more to taste!)
2 cups cooked rice
1 bag Daiya cheese
1 Tablespoon butter or earth balance
1 Tablespoon gluten-free flour (I used a blend without xantham gum)
1/2 cup plain almond milk
1/2 cup chicken broth
Paprika (optional)

Cook the rice if not using leftover rice. Make a white sauce: melt the butter/earth balance in a small saucepan. Once the butter is melted, mix in the flour to make a roux. Quickly add in the broth and almond milk as the roux will burn quickly. Once the milk is mixed in and the sauce starts to thicken add the Dayia cheese. Cook and stir over medium heat until Dayia cheese is completely melted and incorporated.

Next mix cut-up chicken, cooked rice, broccoli (can still be frozen if desired), and the cheese sauce. Put into a 9×13 dish and sprinkle with paprika if desired. Bake in 350 degree F oven until everything is warmed through and the edges are bubbling about 20-30 minutes.

We enjoy it with a side dish of cranberry sauce and it’s even better leftover!