Arugula + White Cheddar Quiche

Hello Lovely,

Sunday brunch is, quite simply, the best meal of the week. Whether heading out to a bottomless mimosa-soaked continental spread, or baking buttery pastries to serve with seasonal jams, the vast amount of food options makes me very happy. When my parents were together my dad would make quiches as a treat for us (mostly because it took so many eggs). I loved quiches and always could eat a whole one by myself. But as an adult I never made a quiche. I made a frittata when I lived in Tampa and a few times since moving back home, but never a quiche. So I had to fix that! Use a ready made pie crust to speed up the process!

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Today's recipe comes from Genuis Kitchen but I made a lot of changes. I wanted something that could be simply reproduced for Sunday dinner because if I don't like spending a lot of time in the kitchen, I'm sure you're the same way. Also this version costs significantly less money! I served this for Sunday dinner to my friends and they absolutely loved it! The sweetness of the crust perfectly complimented the savoury flavours within the quiche. I was lucky to even have any leftovers. Making a quiche doesn't have to be difficult. So get the recipe after the jump and serve this at your next family dinner!

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Arugula + White Cheddar Quiche

INGREDIENTS

  • 1⁄2 cup butter
  • 1 teaspoon bottled minced garlic
  • 1 small onion, chopped
  • 1 cup milk
  • 4 eggs, lightly beaten
  • salt & pepper, to taste
  • 2 cups arugula
  • 12 ounces shredded white cheddar cheese 
  • 1 (4 ounce) jar sliced mushrooms, drained
  • 1 graham cracker crust

DIRECTIONS

  1. Heat oven to 375°F.
  2. In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
  3. Stir in 6 oz. cheddar, mushrooms, and arugula. Mix well; place into pie crust.
  4. In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over arugula mixture, poking holes to allow the egg mixture to seep inches.
  5. Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in centre comes out clean.
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Chickpea and Vegetable Curry with Quinoa

Hello Lovely,

While preparing to return to work, I've been looking for recipes to try that will be filling, healthy and easy to make if I'm short on time in the morning. I don't always have the time or energy to meal prep but that's something I'm trying to get better at this school year. So when I found this recipe, I was actually excited to give it a try. I've been considering trying more vegan recipes. After this one, I honestly don't know how they feel full afterwards. But after eating healthy (not vegan, just healthy) for a week, I actually started to crave healthy snacks and meals.

I would suggest trying it anyway. You may be full afterwards, you may still be hungry. But one thing I can't deny, is this dish is absolutely delicious!  Cooking quinoa in chicken/vegetable broth with a little bit of butter really enhances the flavour and makes eating healthy a lot easier.

Chickpea and Vegetable Curry with Quinoa

Ingredients

  • 1 can coconut milk (13.5 fl oz or 400 mL)
  • 1 can chickpeas (15 oz)
  • 2 tablespoons curry powder
  • 1 tablespoon tomato paste
  • 1 tablespoon or more brown sugar
  • 1 quarter lemon squeezed or more
  • 1 tablespoon basil
  • 1 bunch spinach, cleaned
  • 4 green onions, chopped
  • 2 cups sliced mushrooms
  • salt to taste
  • 1 cup quinoa
  • 2 cups water

Instructions

Note: If you like your curry a bit runny, add a little bit of water in the end to reach the desired consistency. If reheating the next day, you will likely have to add a touch of water to the curry as it will thicken overnight in the refrigerator (I like my curry thick).

  1. Heat coconut milk in a large pan until it boils and reduce heat to simmer. Add next 7 ingredients to the coconut milk: chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Mix everything together until even consistency.
  2. Add spinach, chopped green onions and sliced mushrooms to the coconut milk mixture, bring to boil, reduce to simmer. Simmer for about 15-20 minutes, until mushrooms are cooked, stirring occasionally. Add salt and pepper to taste.
  3. In a separate pan, combine 2 cups of water and 1 cup of quinoa. Bring to boil, reduce heat to simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy.
  4. To serve, place a scoop of quinoa into the middle of each plate. Top with chickpea curry.

Remember if you try any of my recipes, you've got to share! Tag me on Instagram using @life_by_olivia or #lifebyolivia.

Crispy Sweet Potato Chips

Hello Lovely,

Nothing beats a good chip! Especially if they’re light, crunchy and flavorful with little grease or calories.  While the commercial variety with high sodium is often seen on the store shelves, I prefer the more homemade and healthier variety.  Sweet potatoes are high in vitamin A, vitamin B6 and carotenoids and although it’s usually a side dish to an extreme, it makes a great crispy chip.  So do your heart and skin a favour, with this potato chips recipe:



Ingredients

1 – 2 medium sweet potatoes (orange in color and sliced thinly)
1 drizzle Olive Oil
Dash of salt

 

Directions
Preheat oven to 400 degrees.  Place the sliced potatoes into a bowl and drizzle with olive oil with a dash of salt.  Mix gently and place on a baking sheet, with space between each slice. Let bake for 20 minutes.  Remove from oven and let cool for 5 – 10 minutes.  Sprinkle with salt to taste (can add cinnamon or cayenne for more flavor). Enjoy!

What’s your favourite type of chip? Are you a fan of sweet potatoes?

XoX,

Espresso Mug Cake Recipe

Hello Lovely,

Coffee lovers rejoice! If you're looking for the perfect pick me up snack after a hard day at work or school, I've got it for you! The bitterness of the espresso adds a wonderful toasted flavour that is not too sweet, but still not too bitter. If you're looking for a little extra sweetness, don't feel guilty about adding some vanilla ice cream! I still think it was one of the best decisions I ever made. The combination of bitter and sweet, along wih the boost of caffeine is what makes this my new favourite dessert to share with my beau!

Trust me, do not make the same mistake I did. I looked at the batter and thought there was no way it could be enough for me but it was more than enough! This is great shared between two people (maybe a bestie or your significant other).

Espresso Mug Cake Recipe

 

Prep time:  2 mins                              Cook time:  2 mins                                    Total time:  4 mins

Serves: 2

Ingredients

  • 4 tbsp sunflower oil
  • 2 tbsp milk
  • 1 large egg
  • 2 tbsp instant coffee
  • 6 tbsp self-raising flour
  • 4 tbsp sugar

Instructions

  1. Put the sunflower oil, milk, instant coffee and egg in a bowl or jug and whisk together.
  2. When fully combined add in the self-raising flour and sugar and whisk in again. The mixture gets very thick so it’s not very easy for the kids and will need an adult to help.
  3. When all the flour lumps have gone spoon the mixture between two microwave safe mugs.
  4. Cook each one in the microwave for 2 minutes on 800W and allow to cool for a few minutes before devouring!

Make Healthy Lunches Exciting with These Chickpea Sandwiches

Hello Lovely,

I've never been one to carry sandwiches or brown bag it for lunch. I always carried leftover dinners or something really heavy like pasta with fish or other veggies. This was usually because I never thought a sandwich would fill me (nevermind the occasional run to McDonalds for their McFish). But these easy chickpea salad sandwiches will definitely shake things up a bit and keep you full all day long! This creamy chickpea salad can be made in advance and stored in the fridge, so its ready to go whenever you need to pack a quick lunch. This really came in handy on Saturday because I never seem to have enough time to make something to eat before heading out to Praise and Worship practice at my church.

The salad is also really easy to customise so feel free to use whatever veggies you have in the fridge and add fresh herbs, spices, cheese and whatever else you need to see you through the work week.

Chickpea Salad Sandwiches

Ingredients

·                  1 can chickpeas (I used Progresso gluten-free)

·                  1 tablespoon mayonnaise or vegan alternative

·                  3 tablespoons corn kernels

·        1 tablespoon diced green onions

·                  8 slices bread

·                  Other sandwich fillings (I used garlic and pepper seasoning, white cheddar cheese, tomatoes, and green onions)

Directions

1. Roughly mash the chickpeas (I used my food processor and almost made hummus by accident). Add the mayonnaise and a pinch of your seasoning.

2. Chop the vegetables fairly small and add them to the chickpea mixture. Mix well to combine. I added my tomatoes and green onions at this point.

3. Serve the chickpea salad in between slices of bread with additional sandwich fillings if desired.

And that's all there is to it! A delicious, healthy sandwich filling in just a few minutes. And remember, you can adapt the ingredients however you choose so every batch feels different. No more boring lunches here!

What's your favourite sandwich filing? Share your ideas below and with me on Twitter @lifebyolivia!

IF YOU LIKE THIS, YOU WON’T WANT TO MISS THESE APPETIZERS AND LIGHT MEALS

Vegan Spinach & Mushroom Grilled Cheese Sandwich

Asian-Inspired CousCous Nugggets

Crab Rangoons