Tag Archives: healthy recipes

Swiss Chard & Bacon Quiche

I just picked up swiss chard for the first time from a nearby farm. I did some reading and goggling and after narrowing it down to swiss chard lasagna roll ups, swiss chard pizza and swiss chard quiche, I came up with this. Equally delicious by omitting the bacon (you may want to add a tsp of salt though, if you do).

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Serves: 6          Prep Time: 30 minutes          Ready In: 1 h 45 minutes

Ingredients

  • 6 strips of bacon
  • 4 eggs
  • 1 egg white
  • 3/4 cup of parmesan or 4 cheese blend (parmesan, provolone, asiago, fontina)
  • 1 cup of 18%  coffee cream
  • 1 tsp pepper
  • 2 tbsp buter
  • 1 tsp garlic, minced
  • 1 onion, diced
  • 2 tsp fresh thyme, chopped
  • 1 bunch swiss chard leaves, ribs & stems removed, chopped
  • 1 pre-made, refrigerated pie crust (click here for my pie crust recipe)

Directions

  1. Preheat oven to 400 degrees
  2. Fry bacon, then transfer to paper towel to absorb excess fat and allow to cool
  3. Meanwhile, prepare quiche filling by stirring eggs, cheese, cream, and 1/2 tsp of pepper
  4. Heat butter in a large cast iron fry pan and saute onions, garlic and thyme on medium heat for 5 minutes, until golden
  5. Toss in remaining 1/2 tsp of pepper and add swiss chard, cooking for 2-5 minutes until chard has wilted
  6. Meanwhile, crumble bacon into bits and stir into egg mixture
  7. Place chard in a colander and allow to cool for 5 minutes, then pat with paper towel to absorb excess moisture
  8. Spread chard evenly in the pie crust and top with egg mixture
  9. Bake on bottom rack for 10 minutes, then reduce heat to 350 degrees and continue to cook for 20-300 minutes until the quiche is set and lightly browned (if the quiche is browning but a toothpick does not come out clean, cover with tin foil and return to oven)
  10. Allow to cool for 10 minutes before serving
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Blueberry Coconut Popsicles

A refreshing snack perfect for summer! If you’re in a hurry, simply blend all ingredients and freeze. Or, to get the layered effect, follow the directions below. I found the popsicle moulds at Stokes for $5.99 and they worked great!

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Serves: 8 popsicles          Prep Time: 20 minutes          Ready In: 1-2 hours

Ingredients

  • 1 can coconut milk
  • 5 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cup blueberries
  • 1/4 cup lemon juice
  • 1/4 cup water

Directions

  1. Combine coconut milk, 3 tbsp of the maple syrup and the vanilla extract
  2. Pour into the popsicle moulds and freeze for 15 minutes
  3. Meanwhile, combine remaining ingredients, along with the 2 tbsp of maple syrup and process using an immersion blender or a blender
  4. Pour into the popsicle moulds and freeze approximately 30 minutes to an hour until completely frozen

Chia Seed Pudding with Peaches & Dates

Another delicious chia seed pudding. Great for breakfast, snacks or even dessert!

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Ingredients

  • 1/4 cup almond milk
  • 1/4 cup greek yogurt
  • 2 tbsp chia seeds
  • 1 tsp honey
  • 1/8 tsp cinnamon
  • pinch of  ginger
  • 2-3 chopped dates
  • 1/2 peach, chopped

Directions

  1. Combine ingredients in a mason jar
  2. Stir until well combined
  3. Refrigerate overnight and enjoy!

Coco-Cherry Chia Seed Pudding

Here’s a great way to incorporate fresh cherries into your breakfast routine. If you’re not a fan of chocolate, omit the cocoa. Alternately, you can reduce or omit the coconut.

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Ingredients:

  • 1/4 cup plain greek yogurt
  • 1/4 cup unsweetened almond milk
  • 1 tbsp chia seeds
  • 1 tsp cocoa powder
  • 1/2 tbsp shredded coconut
  • 1/4 cup chopped cherries (fresh or frozen)

Directions:

  1. Combine all ingredients in a small mason jar
  2. Stir until well combined and refrigerate overnight
  3. Serve with additional fresh cherries, if desired

Protein-Packed Veggie Burger

Sweet potatoes, kidney beans, quinoa, spinach, carrots and spices combine to make a deliciously satisfying burger you can sit down and eat with a fork and knife. No bun or sides required….there’s so many nutrients jammed into these patties you won’t need anything else!

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Serves: 4          Prep Time: 40          Ready In: 70 minutes

Ingredients:

  • 1/4 cup quinoa (I used red, but white would be fine)
  • 1 sweet potato
  • 1/2T Coconut or Olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 cup spinach
  • 1/4 cup grated carrot
  • 1/2 tsp chili powder
  • 1/2 cup kidney beans
  • 1 tsp maple syrup
  • 2 tbsp Epicure Burger Seasoning
  • 1/4 cup  chickpea flour or panko crumbs

Directions:

  1. Preheat oven to 350 and bake sweet potato
  2. Bring 1/2 cup of water to a boil, add quinoa, cover, reduce heat and let cook for 10-15 minutes until water is absorbed
  3. Meanwhile, heat oil in a large skillet. Add onion, garlic and chilli powder and saute for 3-5 minutes. Next, add spinach and carrots until spinach wilts.
  4. Once the sweet potato is cooked, peel and cube and transfer to a large bowl.
  5. Rinse and drain kidney beans, and mash with sweet potatoes, along with maple syrup and seasoning
  6. Transfer sauteed veggies, and quinoa, and stir until well combined.
  7. Line a baking sheet with parchment paper and form patties, approximately 1/2 cup each in size. Coat in panko crumbs or chickpea flower.
  8. Bake 20-25 minutes, flipping half-way.
  9. Top with crumbled goat cheese, avocado slices and tomatoes

Cream of Broccoli Coconut Curry Soup

A light refreshing soup – perfect for spring!

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Serves: 4-6 people          Prep Time: 10 minutes          Ready In: 40 minutes

Ingredients:

  • 1 lb of broccoli, chopped
  • 2 leeks, diced
  • 1 large onion, diced
  • 1 apple, cored and diced
  • 2 tbsp coconut oil
  • 1-2 tbsp curry powder
  • 2-3 cups of vegetable broth
  • 1/2-1 can of coconut milk

Directions:

  1. Chop and prepared vegetables and apple
  2. Heat oil over medium heat in a large pot
  3. Add onions and leeks and saute for 2-3 minutes
  4. Add 1 tbsp of curry powder, along with broccoli and apple
  5. Saute for another 5 minutes, taste and add more curry to your liking
  6. Next, add 2 cups of broth, bring to a boil and reduce heat
  7. Let simmer for 20-30 minutes
  8. Using a blender or immersion blender, puree the soup
  9. Add remaining cup of vegetable broth for desired thickness. I prefer thick soup, so I omit this step
  10. Transfer pureed soup back to pot and stir in coconut milk to desired consistency and taste
  11. Serve with a dollop of sour cream or greek yogurt, if desired

Cranberry Almond Granola Bars

Another quick and easy recipe for homemade granola bars.

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Serves: 12          Prep Time: 10 minutes          Ready  In: 40 minutes

Ingredients:

  • 3/4 cup almond butter
  • 1/4 cup honey
  • 2 tbsp coconut oil
  • 1 tsp vanilla
  • 1 cup rice cereal
  • 3/4 cup oats
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cranberries
  • 1 tsp pumpkin spice
  • shredded coconut

Directions:

  1. Over low heat, combine almond butter, honey, oil and vanilla in a large sauce pan
  2. Stir to combine, then remove from heat
  3. Add remaining ingredients, except coconut and stir
  4. Grease a 9×9 pan and transfer granola
  5. Sprinkle shredded coconut
  6. Refrigerate 30 minutes, then cut into bars

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