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.

AM Northwest: 5 Minute Quinoa Dinner Recipe

Okay, ladies… we arrive home from a long day at work, carpool, and/or sports for the kids and all we want to do is get a quick, nutritious meal on the table for our family. Right? Quick and easy cooking, so mamas relaxation comes faster?

Well, this past Monday I was back on AM Northwest with Dave making an amazing dinner ‘superbowl’ recipe that anyone can do in 5 minutes flat. As I mention in the segment, the hardest part about this recipe is simply being prepared. BUT, if you have the time to stop and grab a rotisserie for dinner, and you have the right things on hand, this is a ‘wower’… I promise. (My 12 year old asks me to pack it in her lunch… that should tell you something.)

Enjoy – and come back and tell me if you make it!

The ingredients and instructions follow the segment.

Rebel on,

Elisha

 

INGREDIENTS / GROCERY LIST:

  • Whole rotisserie chicken
  • Bag of organic spinach
  • 1 bunch of cilantro
  • 1 bunch of green onions
  • 1 fresh jalapeno
  • 1 fresh lemon
  • 1 can of garbanzo beans
  • Pre-cooked quinoa from the fridge**

PREP WORK:

  • Debone the rotisserie using your fingers. Place all deboned meat on a plate. Place half the chicken on a cutting board and roughly chop with a large knife. (You can store the rest of the chicken in a plastic container.)
  • Drain and rinse 1 can of gabanzo beans.
  • Rinse and dice two green onions.
  • Rise and roughly chop one bunch of cilantro.
  • Rise and dice 1/2 a medium jalapeno.

MIX IT ALL TOGETHER:

  • Place 2 cups of pre-cooked quinoa in a large bowl.
  • Add all prepped ingredients and two handfuls of fresh, raw spinach.
  • Squeeze the juice of 1 lemon over the mixture and drizzle approximately 1/4 cup of olive oil, too.
  • Add salt and pepper to taste.
  • Mix well until all ingredients are well coated and blended.
  • Top with diced jalapenos for anyone that can handle the spice.

That’s it!

 This ‘Super Bowl” can be eaten warm or cold… and it also stores nice for lunch the next day. (NOTE: If you store it overnight, be sure to squeeze a little extra fresh lemon on it before enjoying it as a leftover.)

Never cooked Quinoa before? No problem – check out my youtube tutorial

Enjoy!

 

The Perfect Start to My Morning

When I wake up in the morning, I literally open my eyes to, first and foremost, offer my time for my kids and my man.

I gently rouse everyone from bed with a little back rub, a little neck nuzzle, a little “good morning, Love, it’s a new day.” If they jump up fast enough (which is before I make my rounds through all three rooms), I’ll typically return and give them a little treat by making their bed for them while they dress. I’ll shout out a couple more “hurry now, let’s not be behind this morning…”, and then I’m off to 45 minutes of multi-tasking.

I’m the first one downstairs to bring life to the sleeping home. I put on the coffee, begin making lunches, and wait for my little chicks and my big man to wander down the stairs for their breakfast. We’ll chat as they eat. I’ll stuff sandwich bags, remind them to eat their fruit, refill water glasses… and then at 7:35 – they are off. Out the door they go; my house is quiet.

I breathe deep. I clear the kitchen counters and load the dishwasher with breakfast dishes. I refill my coffee cup and then – then! – I get to make my own breakfast.

I spend my days working from home mostly. It seems ‘luxurious’ to think about… but let me tell you: being self-employed requires more discipline than you think! There’s no one telling you what has to be done; no one keeping you on track. Nope – my time is my own, which is why it’s even more vital that I keep my mind sharp, I stay on task, and I use food to nourish and power me.

My food choices impact how I perform. So, what do I choose as a perfect start to my day?

This:

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  • 1/2 cup precooked quinoa.
  • A handful of fresh, raw spinach.
  • One fried egg on top. (When the egg is hot it wilts the spinach, so I like to lay the egg right on top of the greens for a few seconds before I cut it all up to eat it.)
  • A drizzle of soy sauce and a dash of chili pepper paste.

It takes me less than two minutes to make… and it’s satiating, empowering, delicious. I lay it all in a bowl and then, with a fork and knife, I cross-cross cut through it all until it is a big bowl of easy-to-eat goodness.

I eat this almost every morning – and, let me tell you, it gives me energy I need to get off on the right foot.

I hope you’ll try it…

Rebel on,

Elisha

Something to think about today: You say, “I am allowed to do anything”–but not everything is good for you. And even though “I am allowed to do anything,” I must not become a slave to anything. 1 Corinthians 6:12

 

 

AM Northwest: Fried Quinoa Spinach Skillet

Last Wednesday I visited AM Northwest again to share one of my favorite staple quinoa recipes: a fried quinoa spinach skillet. It is warm, savory, packed full of everything we need to energize us through the day… and the best part: it takes less than three minutes to prepare.

All too often I speak to women who say, “I’m so busy getting everyone else out the door in the morning that I didn’t even have time to eat breakfast myself!” But the truth is that when WE fail to care for ourselves, everyone and everything around us suffers. We are more irritable, we’re likely to make poorer food choices throughout the day (and overeat), and our bodies and minds D R A G through our day.

Well, mamas, this recipe leaves us no excuses. This ‘power breakfast’ has tons of protein, tons of fiber, a huge burst of iron – all the things we need when we are feeling fatigued.

(Beyond OUR needs, however, this recipe is what my soccer-playing 6th grader calls her ‘secret sauce’ for a great game. So – not only is it good for us ladies, it’s exceptional for our families who need strength and endurance in their days.)

Rebel on, sister.

Elisha

RECIPE:

  • 1/2 cup precooked quinoa
  • 2 cups raw spinach
  • 2 eggs
  • 2 TBSP uncooked breakfast sausage
  • chili paste
  • black pepper
  • olive oil
  1. Heat your frying pan. (NOTE: You are going to use your frying pan in three sections to make this meal.)
  2. In one third of the pan, brown the sausage. In another third, add a little olive oil to coat the area and fry your two eggs.
  3. When the eggs whites begin to cook, roughly ‘scramble’ the eggs in their place and continuing cooking; at the same time, stir sausage so it browns on all sides.
  4. Once your egg is cooked, add a little olive oil to the third section of your pan and add cooked quinoa. (Spread quinoa into a thin layer.)
  5. Toss the quinoa just a little in it’s place, then stir all ingredients in the pan together. Add the raw spinach, a drizzle of soy sauce, and continue to stir just until the spinach is wilted. Toss with chili paste and black pepper… enjoy!