YOU CAN DO IT: Baked Quinoa Egg Pie

It’s been awhile, sweet friend. I’ve missed you. I don’t know what happened… I don’t know where the days have gone from January 29th to today. I was on a roll. I was writing, and cooking, and savoring every connection with you – and, then, I got quiet.

Quiet.

I feel like three weeks ago I made an unconscious decision to slip out of my tough skin – the skin I wear when I command the troops, run the house, strive to build, and do, do, do, and slip back into the softness of motherhood, and marriage, and friendship. I needed to stop striving. I needed to turn inward, and pay attention, and be still. (And with tough skin on, being still and quiet is the last thing I want to do.)

But then a couple of days ago I was standing in my kitchen after a workout, and I needed to eat.  I wanted something powerful, because I was feeling powerful. I wanted something light, because I was feeling ready to take on the world. And in that moment, I felt something else: I felt the urge of quiet lift, and I wanted something to share with you – I wanted something to empower YOU with, too.

And you know what came from that thought? This:

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A baked quinoa egg pie.

I made it, ate it warm, and then snacked on it cold the next two days. I made another variation for my Friday morning bible study group – and it was devoured. Then, I made another one today after I returned from my morning workout – and it has carried me through the day.

Just a little slice or two, a glass of water or some tea, and a piece of fresh fruit. Can you say PERFECT MEAL?

Clean. Pure. Whole. Easy. DELICIOUS.

Here’s what you need:

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For saute:

  • olive oil
  • 1 large shallot, diced
  • 3 garlic cloves, minced
  • 5 baby Portobello mushrooms, roughly chopped in quarter sized pieces
  • 2 large handfuls of spinach
  • 1 cup of cherry tomatoes, halved (this is a great way to use up tomatos that are beginning to wilt)
  • 1 handful of fresh parsley, finely chopped
  • 1 tsp salt
  • 1 tsp peppr

For egg mixture:

  • 6 eggs
  • 2 cups of precooked quinoa
  • 1/2 cup of crumbled feta

Make sauté:

Heat a large skillet with some olive oil. Add diced shallot and minced garlic; sauté for 1-2 minutes, stirring constantly so you don’t burn the garlic.

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Add in mushrooms and parsley and sauté until mushrooms begin to release their moisture (about two minutes).

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Turn off heat and add in spinach, cherry tomatoes, parsley, salt and pepper, and stir to mix thoroughly. Cover so the steam wilts the greens and tomatoes while you prepare the egg mixture.

Make egg mixture:

Butter a glass pie plate. (Yes, buttered. Don’t use chemical cooking spray – use real butter.)

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Whisk 6 eggs in a large bowl until they are loose.

Add in quinoa, feta, and then the warm sauté. Pour entire mixture into a buttered, glass pie plate.

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Bake at 375 for 18-20 minutes. Remove from oven, cover with foil, and allow to rest for 10 minutes before serving.

DONE.

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Now, the possibilities are limitless with this dish. Just like an omelette or quiche, you can add sausage, arugula, other herbs, other greens. You could do it with leftover roasted root vegetables or potatoes. You could use any cheese – from cheddar, to goat cheese, to parmesean. Whatever your heart desires (or whatever is in your fridge) will work. Allow yourself the freedom (and fun!) to get creative.

So there. I’m back. And… I hope you’re inspired. (Because that’s why I’m here, you know? I’m here because I want you to know: YOU CAN DO IT.)

Much love to you.

The Queen of Leftovers and Lasts

Whoever brings blessing will be enriched, and one who waters will [her]self be watered.

Proverbs 11:25

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One thing most people probably don’t realize about us mamas is this: we are Queens of the Leftovers and the Lasts.

We thrive on the left behinds that no one else wants, like the the burnt toast, the black jellybeans, the half-eaten bananas. We typically care for ourselves last, which means we’ve learned to persevere with cold dinners and wrinkly clothes. And, we don’t skip a beat when we are the last to get a break, the last to take a shower, or the last to hit the pillow at the end of the day.

It’s called Mamahood… and there is no place for selfishness, whining, or feeble knees.

If we have the right perspective, however, not all the ‘lefttovers and lasts’ are a bummer. Take today, for example. I fed the kids, fed my man, made lunches, and got everyone out the door. When all was quiet, it was time for me to get a bite; and, as I surveyed my kitchen to spy what had to be salvaged so as not to waste, here’s what I was left with:

About a half cup of quinoa at the bottom of the pot

About a half cup of quinoa at the bottom of the pot
About a handful of edemame and half an alatufo mango

About a handful of edemame and half an ataulfo mango

Hmmm…

Well, with these random barely-there ingredients, this Queen of Leftovers did this:

  • Put the 1/2 cup of precooked quinoa in a bowl.
  • Diced up the 1/2 of the ataulfo mango (aka ‘Manila mango, or champagne mango) and shelled the 1/2 cup of edemame.
  • Drizzled a bit of EVOO, squeezed a little fresh lime juice, and topped the whole thing with a sprinkling of Furikake, which is a Japanese ‘condiment’ of toasted sesame seeds and nori.
quinoa, edemame, mango salad

And lookie lookie: a beautiful, colorful quinoa, edemame, mango salad

Let me tell you: my ‘leftovers and lasts’ turned into something spectacular I probably never would have thought to throw together otherwise. It was beautiful. It was light. It was fresh and fragrant and exactly what I needed to start my day. Yum. Yum. Yum. (NOTE: This would be an AMAZING lunch for work, or even a side salad for a bbq.)

So, today, as we mamas do what we do best – serve, and love, and serve, and lay down all that we are for our little tribes – let’s do it with heads held high, joy in our hearts, and determination to be a bright light in our homes. Why? Because there is beauty in the leftovers and the lasts… the question is: are we creative enough to see it?

A Real Woman’s “PB&J”

Peanut butter and jelly sandwiches… a childhood staple for every one of us, I bet. Grape jelly was always my favorite – a burst of sweet against the rich creamy peanut taste. I can still recall the whiff of peanuty air bursting from inside my Wonder Woman lunchbox…. pure joy and pure comfort in the middle of a school day.

While my kiddos still enjoy traditional PB&J’s, this mama doesn’t do the sandwich thing anymore. Not only am I not a big bread fan (which you know), a traditional PB&J just doesn’t power me up. Furthermore, traditional PB&J’s make me feel 12 when I eat them… and, um, let me be honest: I want to feel like a woman! You know what I mean?

So, what to do? Well, look at this:

A Real Woman's "PB&J"

A Real Woman’s “PB&J”

The flavors of a PB&J… but ooohhh, this little concoction will satisfy a real woman’s discerning taste palate!

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DSC03759 Start with 1/2 greek yogurt and a 1/2 cup quinoa… the add a handful of whole grapes, a small handful of spanish peanuts, and a drizzle of honey. Stir it up, present it to yourself in a beautiful bowl… and then close your eyes while you’re whisked back to the sweet innocence and simplicity of elementary school.

Happy Monday, everyone!

Rebel on,
Elisha

 

 

Power Up: A Quinoa Tuna Lettuce Wrap

Whew!

Yesterday we celebrated my big girl’s 12th birthday.

Twelve. She is TWELVE. Oh, how this girl has captured my heart! I look at her today and she is a mini-me. Dark skin; dark, curly hair; deep emerald green eyes. I am in awe at God’s hand – how He weaves to create such uniqueness from the inside out.

My little girl is the same today as she was on the day she was born:

  • She’s got her own agenda. (Her due date was January 1st – she arrived on January 15th.)
  • She’s strong. (She fought hard to stay in the warmth of my belly and made me work for over 18 hours before she finally made her appearance.)
  • She’s opinionated. (She cried for three days straight in the hospital, just to be sure we knew she was tired of people messing with her.)
  • She loves her mama. (The only thing that could quiet her in the hospital was laying skin to skin against my chest.)

Anyway, this year she wanted nothing more than a room makeover. She’s been talking about it for months, and for months we’ve been saying, “yeah, right”. What she didn’t know, however, is that for months I’ve been ‘collecting’. I’ve been buying little things here and there as I found them on sale so that we could do what’s she’s been dreaming about in one fell swoop. (I mean, a pre-teen girl has real tastes!)

The result?

Before...

Before…

After...

After…

She is beyond thrilled.

Let me tell you, though: it was work for 8 straight hours! I left to take the kids to school at 7:30am and my man got straight to work. Painting, vacuuming, dusting; she has a pig collection of dozens of tiny little pieces and that alone took 30 minutes to clean and organize. In the midst of the work, however, I made something that was so yummy – so filling – so perfect to power us for our mission, I just have to share it:

A quinoa tuna lettuce wrap:

Quinoa Tuna Lettuce Wrap

Here’s what you do:

For the salad: Using a large bowl, add 1 cup of quinoa, 1 can of tuna, a handful of cherry tomatoes (chopped into quarters), 2 diced green onions, salt and pepper to taste, and a small drizzle of olive oil. Stir it all together and then squeeze the juice of 1 large lemon over the mixture. (NOTE: Lemon is the KEY.)

To make the wrap: use large, washed green or red leaf lettuce. Spoon enough of the tuna salad into the leaf so that you can roll it up. If you like it spicy, top the salad with some crushed chili peppers – and enjoy! (You can also just eat this out of a bowl if you don’t have the lettuce.)

 

Gorgeous salad!

Gorgeous salad!

Light. Tart. Savory. The perfect meal to keep you running through your day.

Thanks for being here with me…

Rebel on,
Elisha

 

 

Less Bread, More Yum

I’m not a big bread girl. Bread makes me feel weighed down and feels like it sits in my stomach forever. Same with pasta, crackers… all the other ‘whole grain’ carb carriers we’re told to eat numerous servings of during the day. (Except for Dave’s Killer Bread and Ezekiel Bread; these are heavenly.)

Now, give me a plump, hard crust, peasant style bread and I’m all over it – especially if it’s baked with herbs or garlic. These breads make a phenomenal sandwich base… like this one I had today:

I took a slice of our rosemary loaf, topped it with a thin layer of whole milk cheddar cheese, then slipped it under the broiler. When the cheese was nice and toasty, I pulled it out and covered it with a few slices of some leftover steak, and fresh lettuce and basil out of the garden.

Real cheese.

No mayonaise.

No dressing.

Just a perfect stack of perfect flavors… and, that one slice of bread? It was just enough.

And that’s the thing I want my kids to grow up believing: bread is nothing but a filler… and, less bread = more yum.

Rebel on, -e.

 

 

A Salad That Beckons Springtime..


It’s cold outside… the kids are at school… I am dreaming of springtime. All things point to this mama needing a nice, energizing pick-me-up for lunch!

With energy in mind, this what I threw together – and can I just say: YUM.

Satisfying. Tasty. Fresh. Beautiful.

  • Handful of arugula
  • 1/2 cup of cooked quinoa
  • 1/2 an avocado
  • A sprinkle of goat cheese crumbles
  • salt and pepper to taste
  • 1/2 lemon juice, fresh squeeze (please, please, please – NEVER use lemon juice out of a plastic lemon. NEVER.)
I am one happy mama.

Rebel on, -e.