Country Vegetable Quiche {Vegan}

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This is perfect recipe for a delicious brunch. This country vegetable quiche will fill you up and is a delicious dish to make and share with those you love. Because this quiche is plant-based, you will be able to satisfy your cravings for a yummy breakfast staple without all of the cholesterol. Enjoy!

NOTE: Tools I highly recommend to make this recipe easy-Food Processor

If you don’t have one, don’t panic. You’ll just need to cut up the veggie ingredients really fine. You can also use a hand mixer as an alternative tool to mix up the tofu.


1 pre-made pie crust


1 cup diced onion

1 cup shredded zucchini

1 cup shredded carrots

2 Tbsp Olive Oil

2 cloves garlic minced

1 block extra firm tofu cut into blocks

1/2 cup nutritional yeast

1 tsp liquid smoke

1 Tbsp salt

1/2 tsp paprika

1/2 tsp thyme

1/4 tsp nutmeg

up to 1/2 cup almond milk or cashew milk

1 cup cheddar shreds ( I used So Delicious brand)

1/2 cup smoked gouda (I used Follow Your Heart brand)


Pre-heat Oven to 450

  1. Lay pre-made crust in pie pan and prick holes in the center with a fork. Pinch the edges to make a pretty decoration. Bake for 8 minutes-set aside to cool.
  2. While the crust is baking, let’s get our veggies ready for our filling. In your food processor, shred up the onion, zucchini, & carrots.
  3. Add olive oil to pan. Sautee veggies for 3-4 minutes until soft. Add garlic and cook another minute-remove from heat and set aside to cool.
  4. Add tofu, nutritional yeast, liquid smoke, and all seasonings into food processor. Process until smooth. If needed, add up to a half cup of milk until all ingredients are incorporated. Scrape down the sides if needed and pulse until smooth. (In my ninja, I only had to use a 1/4 cup of milk)
  5. Pre-heat Oven to 350
  6. In a large mixing bowl, add tofu, sauteed veggies, & both cheeses. Mix until all ingredients are blended together. Pour into pre-made pie crust shell. Protect your crust with a pie crust saver (or cover your outer crust with aluminum foil)
  7. Bake the quiche for 35 minutes. Once done, let cool on the counter for 20 minutes before serving. (The cooling will allow the quiche to firm up and prevent it falling apart when cutting slices to serve) 



Peanut Butter & Jelly Protein Bars

Prep Time
5 min
Refrigerator/Freezer Time
1 hr
Total Time
1 hr 5 min
Kitchen Tools: Food Processor
  1. 2 cups rolled oats
  2. 20 dates
  3. 2 Tbsp of cinnamon
Peanut Butter Filling
  1. 1/2 cup coconut flour, sifted
  2. 4 scoops vanilla protein powder
  3. 1 cup peanut butter or seed butter
  4. 1/2 cup Almond Milk or Coconut Milk
Jelly Layer
  1. 1 cup jam of choice, warmed ( I used Simply Fruit Seedless Strawberry Spread)


  1. Put the oats, dates and cinnamon into a food processor. Process until dough forms.
  2. Press dough into a parchment lined 9 inch brownie pan. Place in the fridge.
  3. Sift the coconut flour and protein powder together.
  4. Add the peanut butter and almond milk to the flour mixture and blend until fluffy and smooth. Smooth peanut butter layer over crust. Place bars in the freezer for 30 minutes.
  5. Once the peanut butter layer is semi-firm, top with warmed jam. Place bars back in the freezer to firm up.
  6. Once firm, cut into 12 bars. Bars can be stored in the fridge up to 1 week.

Another Variation to try: Chocolate Protein Powder with Seedless Raspberry Jam

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Power Breakfast Cookies {Gluten Free}

These easy, no bake cookies are a healthy way to start your day right with a punch of energy. They are refined sugar free, low mess, and high protein.


4 cups gluten free rolled oats

2 tsp cinnamon

pinch sea salt

1 scoop protein powder (optional)

1 cup smooth nut butter of choice (I used peanut butter)

1 cup honey  (can sub for brown rice syrup/agave/maple syrup)

1/2 cup pumpkin seeds

1/4 cup raisins

1/4 cup mini semi-sweet chocolate chips

1/4 cup chia seeds

1-2 T unsweetened coconut flakes

Chai Spiced Granola

If you love topping your favorite breakfast yogurt or cereal with large clusters of granola, than you’ll have to try this next recipe. It’s easy to make and will make your house smell heavenly.


3 cups rolled oats

1 1/2 cups almonds, rough chopped

1 cup unsweetened shredded coconut

3 Tablespoons flax & chia seed ( I use Raw Organics)

2 teaspoons chai spice (OR  1/2 tsp cardamom & 1 1/2 tsp pumpkin pie spice)

1/2 cup melted coconut oil

1/4 cup brown sugar (or 1/4 cup date paste)

1/2 cup maple syrup (slightly warmed, about 30 seconds in microwave)

1 egg white, lightly beaten

1 teaspoon vanilla extract

optional: dried fruit such as raisins, blueberries, or mangoes


Preheat oven to 300F. Line a baking sheet with parchment paper or a silicone mat and set aside.

In a large bowl combine oats, almonds, coconut, flax, and spices.

In a separate bowl whisk together oil, maple syrup, egg white, sugar, and vanilla.

Pour wet mixture over dry ingredients and stir until just moistened.

Spread mixture evenly over prepared pan. Use a spatula to pat down flat.

Bake 40-50 minutes until golden. Allow to cool completely and then break into clusters.

Optional: gently stir in dried fruit of your choice.

Store in airtight container.


Greek Hummus Wraps

Greek Hummus Wraps

If you have been following along my monthly meal plan for September 2015, this next dish is on the schedule for Meatless Monday. It’s fast, easy, and perfect for a weeknight when you need to come up with something healthy in minutes.

Prep time:  5 mins

Serves: 4-6

  • 4-6 Flatbread
  • 2 Cups Hummus
  • 4 Roma Tomatoes, diced
  • 1/2 Cup Red Onion, diced
  • 4 leaves of Romain Lettuce, torn into bite size pieces
  • 1 Cup Kalamata Olives, pitted
  • 1/2 Cup of Feta or Mozzarella Cheese
  • 1 Tablespoon of Olive Oil & Vinegar Salad Dressing/or Greek dressing
  • Fresh Avocado, Sliced or Guacamole (optional)


  • using a butter knife, spread a thick layer of hummus on to the middle of the flat bread (leave about a 1 inch border around the edges)
  • Top with veggies, olives, cheese, and salad dressing
  •  Roll up wraps like a burrito and cut in half

Serving Suggestion: For a sturdier wrap, toast the flat bread in a toaster oven for a couple of minutes before filling it up

with hummus and veggies.




Peanut Butter Breakfast Cookies {GLUTEN FREE}

Peanut Butter Breakfast Cookies

These are easy to make, portable, and low mess. They are a healthy, low sugar breakfast option for our busy schedule. This recipe is Gluten Free

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins
Serves: 12
  • 1/2 Cup Creamy Peanut Butter
  • 1/3 Cup Honey
  • 1 Large Egg
  • 1 Teaspoon Baking Soda
  • 1 Dash of Salt
  • 1 Teaspoon flax seed meal
  • 2 Tablespoons Pumpkin Butter
  • 1/4 Cup Semi-Sweet Chocolate Chips
  1. Preheat oven to 325 F and line 2 baking sheets with parchment paper
  2. In a food processor, add peanut butter, honey, egg, baking soda, and salt, flax seed meal, pumpkin butter and blend until smooth.
  3. Fold in chocolate chips.
  4. Drop by tablespoons of cookie batter on to lined baking sheets. Space each spoonful about 2 inches apart.
  5. Bake in the oven for 10 minutes. Allow to cool about 5 minutes

Note: These cookies are VERY soft and chewy. Do not overload them with additional add-ins or they will fall apart. I recommend using the mini semi-sweet chocolate chips if you can find them.



Zucchini Breakfast Cookie Bars

Zucchini Breakfast Cookie Bars

These are easy to make, portable, and low mess. They are a healthy, low sugar breakfast option for our busy schedule. This recipe can also be made with gluten free oats.

Prep time:  10 mins

Cook time:  12 mins

Total time:  22 mins
Serves: 12
  • 4 Cups Rolled Oats
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ¼ cup flax seed meal
  • 2 cups zucchini, shredded
  • ¼ cup coconut oil
  • ¼ cup milk
  • ½ cup honey
  • 2 eggs
  • 1 small banana, mashed
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine, cinnamon, nutmeg, and flax seed meal.
  3. Add shredded zucchini into bowl. (I shredded mine in my Ninja Food Processor)
  4. In food processor, add oil, milk, honey, egg, banana, and vanilla in food processor and pulse until blended.
  5. Slowly add wet ingredients to oats/zucchini and blend until just combined.
  6. Fold in chocolate chips
  7. Line a 9×13 baking dish with parchment paper. Transfer mixture into baking dish and press down with a wooden spoon very well.
  8. Bake in the oven for 25 minutes. Allow to cool before cutting into squares. These keep best in the refrigerator.

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