Enjoy Each Bite

We love eggs at our house. I love adding veggies like spinach and zucchini to eggs.  This whole wheat crusted quiche recipe is a winner for being easy to prepare, nutritious and a family hit even for the younger ones.  It wasn't a hit the second time I made it with asparagus... lesson learned. Here's the first time I made it, including the addition of leftover Christmas ham, shredded zucchini and thin-sliced red onion (and Smart Balance light and almond/coconut milk as substitutes). Recipe: For the Crust, combine in oven dish: 1 1/2 cups whole wheat flour 1/2 cup melted butter (or substitute) 1/2 tsp sea salt 2 Tbsp milk (almond/coconut blend) Once crust ingredients are moistened, press into the dish bottom and high up the sides. In a separate bowl, mix together the filling: 1 1/2 cups milk (almond/coconut blend) 4 large eggs Salt and Pepper to taste Pour filling into raw crust and add any chopped spinach, zucchini, ha

I really really enjoy making delicious food for my family. Here are some that I thought were lovely and tasty enough to deserve photos before we dove in.  Taco Salad  (I made a dressing out of lemon juice, olive oil, minced garlic and ground cumin and tossed the salad lightly.) Marinated and grilled chicken tenderloins with boiled/seasoned quinoa and stir-fried green beans and squash with chopped green onion. Whole Wheat Quiche Grilled Salmon with Lemon Crockpot Sweet and Sour  Chicken with fresh veggies and fruit and brown rice

I did a google search last week for non-meat meals to give me some new recipes. I made a white bean soup on Sunday in the crockpot that turned out fantastic and tonight I tried Edamame Wontons. They turned out delicious. The original recipe can be found HERE . This recipe says to boil the wontons. I was curious how they would taste fried, so I did half boiled and half fried. I really enjoyed both, it would be hard to pick a favorite other than just choosing boiled for health. Here's how I made them: Boil 1 3/4 cups frozen organic shelled edamame (soybeans) in salted water for 2-3 minutes.  Reserve 1/2 cup cooking water and drain cooked edamame.  In a food processor/blender, blend together: 1 cup cooked edamame 1 tsp ground ginger 1 Tbsp lemon juice 1 tsp minced garlic 1/2 tsp sea salt 1/3-1/2 cup reserved cooking water Stir the edamame paste with remaining whole cooked edamame and one green onion (green top only) chopped small. Lay out wonton wra