Spinach & Roasted Pepper Quiche



Spinach & Roasted Pepper Quiche


1/2 cup Almond Milk

7 ounces extra firm tofu, drained

pinch nutmeg

2 teaspoon pepper

3 teaspoons salt

1/4 cup nutritional yeast

1 teaspoon parsley
1/2 teaspoon garlic powder

1 teaspoon thyme

1/2 cup chives, chopped

1 1/2 cups spinach, chopped

6 roasted peppers, chopped


1/2 cup whole wheat pastry flour

1/4 cup regular flour + extra for dusting

pinch salt

1/4 cup nutritional yeast

6 tablespoons coconut oil, solidified

2-3 tablespoons cold water

ROASTING THE PEPPERS- Place peppers on spray or drizzle with oil. Sprinkle with salt and pepper and place in a 400 degree oven for 20 minutes. Remove from oven and allow to cool. Spit open and remove seeds. Remove any skins that easily peel off.

CRUST- In a processor, pulse together flours, salt and nutritional yeast. Processes and slowly add the oil and water until a dough forms. Turn the dough out onto a surface sprinkled with flour. Knead the dough a few times then roll out until slightly larger than the pan you will be baking it in. Place dough inside pan and fold edges over and pinch together. Bake for 15 minutes at 375 degrees.

FILLING- In a food processor or blender blend the tofu, milk, nutmeg, pepper, salt, nutritional yeast, parsley, garlic powder, and thyme until smooth. Pour into a bowl and stir in the chives, spinach, and peppers.

Pour filling mixture into the crust and bake at 350 degrees for 45 minutes- 1 hour or until an inserted knife comes out clean.




Delicious Waffle and Pancake Mix


Waffle and Pancake Mix

2 cups whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoon flax seed

2 tablespoon chia seed

1/2 teaspoon cinnamon

1/2 teaspoon clove

1/2 teaspoon ginger

2 cup unsweetened vanilla almond milk

juice of 1 lemon

1/4 cup coconut oil, liquid

1 teaspoon vanilla

Pour lemon juice into milk and put aside. Combine flour, baking soda and powder, salt, flax, chia, cinnamon, clove and ginger. Add the milk mixture, coconut oil, and vanilla. Gentle mix until combined. DO NOT OVER MIX lumps in batter are okay!


Chocolate Cream Pie

Creative Substitution for Chocolate Cream Pie

Tofu, avocado, banana, dates, and agave nectar instead of the cream, butter, eggs, and sugar for the filling. Nuts, coconut, and dates in place of the graham crackers, butter, and sugar for the crust. To top it all off, a creamy topping from cashews and strawberries instead of the heavy cream and sugar! Delicious and packed full of nutrients instead of the empty calories. This recipe is a NO BAKE and only requires a food processor OR mini-chopper and blender! The best part of this recipe is you could use a store bought crust or topping, if needed, while still gaining the benefits of the filling.

Serves 8. Keep in fridge. Place in freezer 15-30 minutes before serving.

3 tablespoons Pecans 
3 tablespoons Almonds 
4 tablespoons Walnuts 
¼ cup Oats 
5 tablespoons Coconut, shredded unsweetened 
8-10 Dates 

In a food processor, or mini-chopper if you do not own a food processor, combine all ingredients, except dates, until well blended then add the dates. Continue to process until mixture starts to stick together. Remove “dough” and press into a pie pan. Place in freezer.

½ block (7-9oz) Tofu, extra firm (drained/pressed, see instructions below) 
½ ripe Avocado 
1 ripe Banana 
6 Dates 
4 tablespoons Cocoa, unsweetened 
¼ cup + 2 tablespoons Almond milk, unsweetened vanilla 
¼ cup + 2 tablespoons Agave Nectar 
1 tablespoon Vanilla Extract 

PRESSING TOFU- drain your tofu, squeeze slightly to get some excess water out then set on a paper towel with another towel on top. Set something heavy on it (a pot or skillet weighted down with canned goods or whatever you have) switch out paper towels as needed. 15-45 minutes depending on how much time you have.

In a food processor, or blender, combine all ingredients until completely smooth. Remove crust from freezer and pour filling into crust.

¼ cup Cashews (soaked for a few hours-overnight then drained) + 1 tablespoon warm water 
3 medium Strawberries 
1 ½ teaspoon Agave Nectar 
1-2 Dates 
½ teaspoon Vanilla Extract 

In a processor, or blender, blend cashews with warm water and vanilla. Get this blend as smooth as possible. Then add the strawberries, agave, and dates. Continue to blend until smooth and creamy. Remove pie from fridge and top with strawberry cashew cream.


Strawberry-Limon Fizz

strawberry limon fizz2

Strawberry-Limon Fizz is a perfect punch for gatherings! The strawberry ice cubes slowly melt turning the drink a pretty pink.

strawberry limon fizz

Serves 12 (6-7ounces)

2 bottles (750ml) prosecco sparkling wine, chilled
1 bottles (750ml) limoncello liquor, chilled

Strawberry Ice Cubes
(makes 24 ice cubes)
2 pound strawberries, washed and tops removed
½ cup fresh mint, chopped
2 tablespoon light agave nectar
1 lemon, zest and juiced

In a blender or food processor combine strawberries, agave, and lemon juice until smooth. Pour mixture into ice trays. Place in freezer until frozen.

Punch Bowl- In a punch bowl stir together the Prosecco and Limoncello. Add the strawberry ice cubes. Stir and enjoy!

Garnish with fresh mint and a strawberry slice!

Holiday Sweet Potato Skins

sweet potato skins

Creative Substitution for Potato Skins
Sweet Potatoes, pumpkin, coconut oil, cranberries, and nuts instead of white potatoes, butter, cheese, and bacon. Great combination of sweet & savory flavors and perfect for the holidays or any event.

15 oz Pumpkin, canned or roasted
1 tablespoon Agave Nectar
1 teaspoon blend of Cinnamon, Clove, Nutmeg
1 teaspoon blend of Sage, Thyme, Rosemary (grind or chop the thyme and rosemary)
pinch of salt
1 tablespoon Flax seed, ground + 1 ½ tablespoons warm water (let sit for a few minutes)

Mix all ingredients together and pour into a baking pan. Bake at 400 degrees for 25 minutes.

3 Sweet Potatoes
oil of choice (olive, canola, coconut) for brushing potatoes
Sage, Thyme, Rosemary blend
salt and pepper

Wash and scrub potatoes. Cut into 1/4-1/2 inch slices. Place on baking sheet and brush with oil on both sides. Sprinkle seasoning blend on top. Bake at 400 degrees for 8-10 minutes. Flip potatoes over and add more seasoning. Bake another 8-10 minutes.
When potatoes are done, spread some of the baked pumpkin on top.

½ cup Pecans, chopped
½ cup Walnuts, chopped
1 cup cranberries
2 ½ tablespoons coconut oil
1 ½ tablespoons brown sugar
1 teaspoon Cinnamon, Clove, Nutmeg blend

In a dry skillet over low-medium heat, toast the pecans and walnuts until golden brown. Remove the nuts from the skillet and add the oil. When the oil is hot add the cranberries, brown sugar and seasoning blend. Saute for a few minutes then add the nuts back to the pan. Saute a few more minutes.
Add some of the topping to each potato slice.

After assembling all the potatoes with pumpkin spread and topping. Place back into 400 degree oven for 8 minutes.

Whipped Cream

 whipped cream2

 This is a great topping to the chocolate pudding or pie! I have a hard time making this because I eat too much of it before it gets to the fridge to chill! I LOVE THIS STUFF! Add 1 1/2 tablespoons of cocoa powder and this tastes like chocolate milk whipped cream!

whipped cream

Whipped Topping
1 (14 oz) cans coconut milk, chilled overnight in refrigerator
1/8 cup agave nectar
1/4 tablespoon vanilla extract

zest of ¼ orange


Whipped Topping- Remove coconut milk cans from refrigerator. Turn them upside down and remove bottom. Pour out the liquid on top until you are left with only the chilled solidified part in the can. Scoop into a chilled bowl with the agave, vanilla, and orange zest. Begin whisking until a nice whipped topping is achieved. This will take a few minutes. Once finished, leave in refrigerator until ready to use.



Chocolate Pudding

chocoloate pudding

This healthy chocolate pudding is vegan, dairy free, and delicious! This kids love it. I love adding a hint of orange but it is optional. Try it and enjoy! This also makes a great pie filling!

chocolate pudding pie



Chocolate Pudding
1 large avocado, pit removed

2 tablespoons cocoa powder

1 tablespoons vanilla

3 ½ tablespoons agave nectar

¼ cup unsweetened vanilla almond milk

zest of ¼ an orange

juice of ¼ an orange



Chocolate Pudding- Combine all ingredients in a food processor or blender for 3-4 minutes until mixture is smooth and creamy. Taste to see if you want to add more agave. 



Hello blogging world! Update.

It has been so long since I have posted! I miss it, just do not have as much time as I would like to keep it up. I am however posting on twitter daily so if you are not already, please follow me there or Facebook.
I am still cooking and creating! Focusing on learning new techniques and taking better photography. School is going well, I am learning a lot. Getting ready to take my first nutrition class in a few months! Work is keeping me busy. I just took my interpreter certification test again! I have not taken it since I graduated so it was scary and stressful but I made it through. 🙂
Blake is doing great! He is busy with school too. He is improving at the piano which is really nice. Best of all he is in the kitchen cooking at least twice a week. He finds a recipe, plans the meal, makes a list of what he needs and picks the day he wants to make it ! I will continue to pop on here from time to time but again, please follow my Facebook and Twitter so we can be in touch more often. I am also looking for recipe testers so if you are interested let me know and I will provide you the list of recipes to choose from! Take care everyone, I wish you well. I will leave you with a picture of dinner last night, my green lasagna. Kale spinach butternut squash tofu-pesto-“ricotta” and a spinach-sugo.


It’s been a while but my inspiration has not been lost!

I am making a commitment to get back into the swing of things and ensure blogging and posting is taking place. Please check out my twitter and facebook pages because I sometimes post quick blurbs and pictures there!
I feel like I keep dropping the ball, for instance the weekly chemical and nutrition fact! You should see how many “draft posts” I have. It’s going to take time for me to continue to find a balance between work, kids, returning to school, and my recent found love of blogging, research, cooking, creating and sharing. Soon enough I will back to studying food, nutrition, chemicals, the planet and I’ll have even more exciting news and information to share with the world. 
Thank you to everyone that has stuck by my side and believed in me. This really is a passion of mine. My current career, sign language interpreting, is wonderful but I am still wanting to study nutrition and cooking because I am inspired, want to learn more, gain credibility and hopefully one day change lives. 
Since my time is still limited while I find balance… any preferences about posts?
Happy Wednesday!



This rice bake is filled with brown rice and yummy vegetables.
It has a “rich creamy” texture without any dairy.
It is simple to make and is absolutely delicious!



1 can cream corn 
1 can hominy
2 tomatoes (diced)
1/2 cup broccoli (roughly chopped)
1/2 cup carrots (roughly chopped)
1/2 cup cauliflower (roughly chopped)
1 1/2 cup brown rice
1/2 onion (chopped finely)
3 tbs nutritioal yeast
1 tbs paprika
2 tbs parsley
2 cups water (for steaming veggies)

Steam the broccoli, carrots, cauliflower just a bit. Do not over steam because they will continue to cook in the oven.
Cook the rice as indicated on package but cut the time in HALF (it will finish cooking in the over).
In a large bowl combine the corn, hominy, tomatoes, onion, nutritional yeast, paprika, salt and pepper.
Add the steamed veggies plus the water that was used to steam, into the bowl.
Add the rice and water into the bowl.
Combine everything again and spread into a baking dish.
Bake at 350 for 45 minutes or until bubbling and most of the liquid has been absorbed.