Monthly Archives: November 2012

Quiche + Stir Fry

So I think I am sick. Last night I got home and ate dinner then all of a sudden, BAM, I felt horrible. I made some tea and grabbed my book (Practical Paleo) and settled in for some sleep. Hoping I could rest the “yuck feeling” away.

It has continually worsened throughout the day which concerns me a bit. My 3 o’clock class, shall we say, was interesting… I wasn’t feeling well and some of the students weren’t either. Jaclyn left me a note though to push me through teaching 🙂

Anyways, enough of that. I will sanitize the blog just like I did the office before I left… So down to business.

Well first order of business, I must share some photos of the new plates I got at Heritage House. I love these beauties. The yellow one caught my eye…

With its fabulous design on the back:

Once I got past this pretty one, I saw these gorgeous ones with unique flower paintings.

But what sold me (minus Caitlin confirming the fact that they were perfect for me!) were these cute sayings on the back… check them out:

Share and savour the day.

Good talk saves the day. Anyways, to celebrate the publication I got all 3!

Now to the second order of business.

Quiche. My first attempt was pretty good. I should have pre-baked the crust a bit, but I didn’t. I was conflicted, Kath said pre-bake and my pie crust directions said no. Well I ended up not pre-baking and totally should have! Oh well still good! Anyways, I posted the link to Kath Eats quiche here and I followed their plan.

Here is what I sautéed in the pan:

  • 1/2 carton of baby bella mushrooms (chopped)
  • 1/2 green bell pepper (diced)
  • 1/2 red bell pepper (diced)
  • 1/2 onion (diced)
  • 2 cloves of garlic (minced)
  • Salt/Pepper
  • Grapeseed oil

I then placed as much as I could in the pie dish (to cover the bottom and little more) and then shredded some provolone cheese (3 slices just torn into pieces) on top, and finally poured the liquid mixture (5 whisked eggs + 1 cup milk) over the top. I baked it on 350 degrees for about 30-45 minutes (until it wasn’t jiggly!).

Delicious… such a versatile thing to make too. Could do it for breakfast, lunch, or dinner. Or a snack! The pie crust really made me feel like I was eating more than eggs + veggies too.

**Side note, leaving campus the sky was beautiful!**

And the sound of the Million Dollar band was playing in the background… they are getting ready for the BIG game Saturday (roll tide!).

Anyways, third order of business.

Stir Fry. That is where all the “half of this” and “half of that” came into play with the quiche (this is how you save money, use some of the same ingredients, just in a different way!). Before the quiche was a stir fry! This was amazing. For sure incorporating these more often.

In the stir fry mix:

  • 2 carrots (peeled and sliced)
  • 1/2 green bell pepper (diced)
  • 1/2 red bell pepper (diced)
  • 1/2 onion (diced)
  • 1/2 carton of baby bella mushrooms (chopped)
  • 1 tablespoon grapeseed oil
  • Salt/Pepper
  • 1/2 teaspoon red pepper flakes
  • **At the end of cooking add 2 tablespoons of balsamic vinegar– not for long, just to toss it around the veggies and warm thoroughly**
  • **After the veggies come out, I did 2 chicken breasts (cut into strips and cooked after the veggies are out of the pan!) in the pan.

Well I sure hope you are staying well 🙂 So many things going around, but eating a healthy diet (yes what you eat everyday is your diet!) will help you in the long run and might even help fight off a nasty flu/cold quicker.

I think I am off to have more tea and read some in my book. Hoping another night of sleep will help me kick this 🙂

Stay well,

Week 4 Meal Plan + Chicken Soup

Week 1 and Week 2 were successes… Week 3 was super festive with a full Thanksgiving dinner… and now Week 4 (can you believe it is almost December?) we are going back to some ol’ faithfuls and bringing it in WAY under budget (a little under $70). Score! Shall we jump in?

**In related “food” news… I bought a book and just enjoying it SO MUCH! Practical Paleo writes over at Balanced Bites which happened to be featured on my fellow research/crossfit/foodie friend Ashley’s blog, Healthy and Whole 🙂 I actually went into the Loft to buy a shirt and ended up skipping that to go in Barnes & Noble to finally buy this jewel.

What a triangle of connections/links there huh? Speaking of CrossFit, I am so happy to be back in the box this week. After loads of traveling, I couldn’t be happier to be back to WODs again. Not that the burpees (today is day 68) aren’t keeping me busy… and the thesis edits (yah for working on draft #2!). But always great to be back.

Anyways… back to the WEEK 4 PLAN!

Week 4 Menu: Sunday (Nov. 25) to Friday (Nov. 30)

  • Sunday: Chicken Soup (dinner for 3)
    **Prep beef+black beans**
  • Monday: Leftover Chicken Soup (lunch) and Black bean + Beef Taco Salad (dinner)
  • Tuesday: Taco Salad (lunch) and Chicken + Veggie Stir Fry (dinner)
  • Wednesday: Stir Fry Salad (lunch) and Quiche (dinner)
    **New recipe from Kath Eats Real Food**
  • Thursday: Quiche salad (lunch) and Gourmet Sandwiches with Pesto + Provolone (dinner)
  • Friday: Quiche salad (lunch) and the return of date night (dinner)
    **We will be celebrating my first publication!!**

Grocery List:

  • Fruits and Veggies
  • Salad greens (coupon item!)
  • Pre-cut cantaloupe
  • Pre-cut pineapple
  • Bananas
  • 2 onions
  • 2 red bell peppers
  • 2 green bell peppers
  • Mushrooms
  • Fresh salsa
  • Guacamole
  • Meats/Dairy
  • Eggs
  • Milk
  • Chicken (2 packs of Murray- on sale)
  • Sargento provolone slices
  • Bakery/Bagged
  • Bread
  • Hint of Lime Chips

A little tip… I had a lot of items on hand, which meant I had to be creative on ways to incorporate what I had and know that this week’s grocery list would be short! Planning around items can be tough, but just make a list (inventory if you will) and start thinking. I typically start with my proteins then go from there. For instance…

*I had celery, carrots, chicken, and chicken stock which helped me land on chicken soup.
*I had black beans and beef so I couldn’t help but decide on taco salad.
*I had pesto so of course David’s famous gourmet sandwiches would come into play this week.

That got the menu pretty much complete so I turned to David for some ideas. He suggested a stir fry– brilliant. We haven’t done one well I don’t think since I started the blog! For the last menu item, initially I pencilled in a frittata (for a midweek easy dinner). Then I read a post from Kath Eats and realized…

*I had an extra pie-crust so why not whip up a quiche like Kath and her husband did!

Oh yes, that is where the other pie crust went. Pack of 2 organic pie crust from Publix– hey, they didn’t have a 1 pack 😉

**See those cute little (rein)deer in the background? I got that cute pair at Heritage House– first sightings of Christmas (and all winter!) decor 🙂

A little recipe action… I loved the way this chicken soup came out y’all! It will be one I stash away and keep on hand in the coming months (cold weather is coming!)

Chicken Soup
Serves around 6.
Created with that “post-Thanksgiving” / “I am so full of holiday food” mindset.


  • 2 chicken breast (I used my usual, 1 pack of Murray boneless-skinless chicken breast pack)
  • 5 carrots (washed, peeled, and diced)
  • 1 heart of celery (washed and diced)
  • 1 small onion (diced)
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon garlic powder
  • Salt/Pepper (season each layer as you cook)
  • 1 tablespoon thyme
  • 1 bay leaf
  • 1/2 cup Arborio Rice
  • ~2 tablespoons olive oil
  • 1 tablespoon butter
  • 48 ounces chicken stock (or a little more)

How to:

  1. Heat oil in a soup pot over medium-high heat.
  2. Brown chicken in the pot. Season both sides with salt and pepper with each flip. Turn the heat down and cook the chicken until it is not pink. Once done (~8-10 minutes), set aside on a cutting board to rest.
  3. Add 1 tablespoon of butter to the pan + a little drizzle of oil. Add carrots and toss around to collect any flavors lingering on the bottom of the pot (~30 second). Add 1/4 cup of chicken stock to deglaze the pan.
  4. Add the celery + salt and pepper. Let this cook for about 5 minutes and slice the chicken into bite size pieces.
  5. Add onion + 1/2 teaspoon onion salt and garlic powder. Cook for a few minutes then add the sliced chicken + 1 tablespoon thyme. Give this a BIG stir to combine all the flavors.
  6. Pour in the rest of the stock and cook for 5 minutes until boiling.
  7. Add rice and bring to a boil to cook for 15-20 minutes (or until the rice is done!).
  8. Give it a taste and check to see if it needs more spices or salt/pepper… Then serve it up (take the bay leaf out of course)!

Like I said, this was created to be a cozy and simple meal, perfect for post-holidays. I bet you could throw all this in a crockpot and let it go as well 😉

Well… I hope you have a great Tuesday. Sorry the “meal plan” post wasn’t posted on Sunday/Monday- I got busy catching up from all the traveling. Excited to finally share though!

Don’t forget to smile today,