Crustless Veggie Quiche

If I would have known how easy quiche was to make, I would have tried a long time ago! My mom and I got a quiche kick a few years ago and she makes them all the time. I wanted to try one without a crust since I’ve been watching my carbs. Here it is in all its glory:


Prep time: 20 minutes | Cook time: 45-50 minutes

What you’ll need:

  • 2 cups of frozen or fresh spinach
  • 6 eggs
  • 1/2 cup of Half & Half or Milk
  • 1 cup of chopped bell peppers (I like buying the bag of baby bell peppers!)
  • 1 cup of chopped mushrooms
  • 1/2 cup of chopped onions
  • Quiche or pie dish
  • Pink Salt
  • Black Pepper
  • Doc Meyers Hot Pepper Shake
  • 1 tbsp of butter
  • Garlic clove
  • Cheese of your choice! (I used grated Gouda and Sharp Cheddar.)

How to:

  • Heat olive oil in a sauce pan over medium heat.
  • Add in chopped onions and cook down to a golden brown. Add in salt and pepper.
  • Add in chopped peppers and mushrooms and cook down to a simmer with the onions. Add in salt and pepper as you wish.
  • Add in the garlic.
  • In a bowl, mix together eggs and cream or milk. Add in salt and pepper as you wish. Add in a pinch of Doc Meyers Hot Pepper Shake. It’s hot! Less is more!
  • Butter your baking dish.
  • Cover the dish with spinach.
  • Layer the onion, pepper, and mushroom mix over the spinach.
  • Grate some cheese on top of your veggies.
  • Pour the egg mixture on top.
  • MORE CHEESE!!! 🙂
  • Bake for 45-50 minutes at 350 degrees. Once you notice the edges getting a little crispy, it’s perfect!
  • Enjoy!




Strawberry & Blueberry Whole Wheat Pancakes

My mom is the pancake queen – literally. She makes a huge batch of pancakes at least one weekend a month. During the summer, it seems like it’s every weekend! Apple, chocolate chip, peach, blueberry – she’s made them all! What’s crazy is that out of all the times she’s made them, I’ve never watched! They were just magically there on the kitchen counter when I woke up on a Sunday mornings because she’s the best mom ever!

So I’ve been trying out different pancake mixes, trying to make some as yummy as hers and I’ve found an AMAZING pancake mix! Kodiak Cakes are made with 100% whole grain, which is perfect for me as I am on the Advocare 24-day challenge right now! I need to watch my sugar, carbs, and all the other good stuff! What’s so great about this pancake mix is that the flavor is SO good, you barely need any syrup, if at all!

While I was able to find a super awesome pancake mix, I am still very much riding the struggle bus when it comes to cooking them. My first 3 never turn out. Everything sticks to my pan. They are far from circular – much more blob-like. I’ve basically been cooking up mounds of batter with fruit thrown in. The good thing is they still taste INCREDIBLE.

I added in flax seed to the pancake mix. Why? It adds great texture, plus it’s good for you! It’s rich in Omega 3 Essential Fatty Acids, which are “good fats.” It can help maintain healthy cholesterol and blood sugar levels. Flax seed is also high in fiber! Woot woot!

Here’s how I made these pancakes!
Prep Time: 15 minutes | Cook time: 2 pancakes per pan for about 5 minutes


What you’ll need:
• non-stick pan or griddle
• butter to grease the pan
• 1 box of Kodiak Cakes Frontier Flapjack and Waffle Mix. This time I used the Whole Wheat, Oat & Honey flavor. Sometimes this brand is on Cartwheel 🙂
• fresh or frozen strawberries
• fresh or frozen blueberries
• dash of cinnamon
• sliced almonds
• 1/4 – 1/2 cup of milled flax seed. I used Carrington Farms Organic Milled Flax Seed.

How to:
1. Follow the directions on the Kodiak Cakes Frontier Flapjack Box!
2. As you’re mixing up the mix with water, add in your desired amount of strawberries and blueberries. It’s okay if they are the frozen. They thaw pretty quickly.
3. Stir in about 1/4 – 1/2 cup of milled flax seed.
4. Stir in about 1/4 – 1/2 cup of sliced almonds.
5. Add a few dashes of cinnamon.


6. Heat some butter in the pan.
7. Depending on the size of your pan, slowly pour batter into the pan to start cooking the however many pancakes will fit! Mine is only about 2 in a standard pan. My mom however – the pancake queen – has a fancy griddle and cranks out like 8 at a time.
8. Over medium heat, I usually cook each side for about 2.5 minutes or until golden brown.
9. Finish with a little bit of syrup or powdered sugar if you wish! I actually didn’t use any this time!

These are super good reheated! I like to make a huge batch and have them for a few days. Enjoy!


Roasted Acorn Squash

I love going to the Goshen Market in Edwardsville during the summer and I am always so bummed when winter starts up because the market goes away! But a few weeks back, Goshen Market had a pop-up and there were some fab winter vegetables! I picked up this acorn squash from a super nice local farmer. He sold me on how easy it was to cook. Now I’ve been buying them like crazy at the store! I’ve recently bought some butternut squash, too, and I cook it the same way.

Never had acorn squash before? Here’s what you’ve been missing out on, according to

  • boosts immune system
  • prevents certain cancers
  • improves vision and skin
  • strengthens bones
  • regulates blood sugar and cholesterol
  • improves digestion
  • maintains proper circulation
  • tons of vitamins and minerals

So it’s basically AMAZING!



Here’s how I cooked it! Prep time: 10 minutes | Cook time: 35-45 minutes

What you’ll need:

  • Baking pan
  • 1/4 cup of water
  • 1 acorn squash
  • olive oil
  • pink salt
  • black pepper

How to:

  1. Preheat the oven to 350 degrees.
  2. Rinse off the acorn squash.
  3. Slice the squash in half so that you can lay it flush (or almost flush) with the baking pan, skin side up.  I cut each half in half again. So 4 pieces total. Cut off the top and the bottom ends. It’s super difficult to cut! You’ll need a serious knife.
  4. Scoop out the seeds.


5. Brush some olive oil onto the squash. Sprinkle pink salt and black pepper. Use however much you want!

6. Pour water onto the baking pan. You need water to get the squash cooking. You don’t need to completely cover the baking pan, just enough to get the squash to start sizzling!

7. Place the squash face down (skin side up) on the baking pan.

8. Bake in the oven for 35-45 minutes. Do a taste test if you aren’t sure if it’s done. It should have a consistency similar to a sweet potato!


I eat it right out of the skin with a fork! Dice it up if you are sharing it with others. If it gets mushy when you cut it, put it back in the oven for another 15 minutes or so to get it a little bit more crispy! You may need to toss some more olive oil on it. Then serve!

If it’s not quite sweet enough for you, add a little brown sugar or even some balsamic! Experiment with flavors!




Black Bean Veggie Bowl

Here is my first recipe post! I love Qdoba’s fresh ingredients and flavors, so I decided to try to copy their vegetarian friendly naked burrito. This dish was super quick and easy and I had plenty of leftovers. Here is what you will need:

  • 1 small onion, chopped
  • green onion, about 1/3 chopped
  • 1 zucchini, sliced (I cut mine into triangles)
  • 1 can of black beans
  • 1 can of corn
  • 1 can of Rotel, mexican lime & cilantro flavor
  • half box of brown rice
  • 1 small lime
  • fresh cilantro
  • sour cream (optional)
  • cheese (optional)
  1. Start to boil the water for your rice. Begin chopping the onion, green onion, and zucchini. Sautee over medium heat in a pan with a little bit of vegetable oil.1-IMG_0333
  2. Begin cooking the rice as directed. Stir the onions and zucchini every now and then until a little browned.
  3. Drain the corn completely. Drain the black beans, but leave a little bit of the liquid in there. Do the same for the Rotel. (The juices make the rice less dry.)
  4. Pour the beans, corn, and Rotel into a larger pot and begin heating on stove.1-IMG_0338
  5. Once the rice is finished, stir it into the beans mixture. Add in the onions and zucchini. Stir well.
  6. Chop up a little bit of cilantro and stir into the pot. Squeeze the lime over it all and stir.1-IMG_03541-IMG_0358
  7. Add cheese and sour cream if you wish!1-IMG_0370

This is so delicious I promise. All the colors make you feel really healthy. Go light on the sour cream and cheese to keep it that way. This also tastes great in tortillas and with chips! I also suggest squeezing more lime juice on the leftovers after you reheat it.

(all photos by Mollie Rittenhouse)