ALIA PEERA
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Breakfast Favorites: Mini Quiche Bites Recipe - Veggie Crustless Quiche with Mushrooms, Peppers and Dill

5/13/2017

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Breakfast is one of the most important meals of the day, but also one of my favorites. I typically don't have time during the week to make big breakfasts; my smoothies are typical my go-to. Weekends are my time to make up for that. This is one my favorite quiche recipes. It's a super tasty, hearty recipe that is pretty simple to make. It's also a great dish for the kids or to take to parties and potlucks.

​This is a crustless recipe, but I layer the cupcake pan first with hash browns, which creates a nice hearty filling and a little bit of texture. You can't go wrong with potatoes!

Cook/Prep Time: 35 mins
Serving: Makes 12 mini-quiches

Ingredients:
For Egg Mixture:
  • 6 eggs
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 cup fresh dill

For veggie filling:
  • 1 1/2 cups crimini mushrooms, chopped
  • 2 orange or red bell peppers, chopped
  • 1/2 onion, diced
  • 2 cloves fresh garlic, minced
  • sea salt and pepper to taste
  • 1 1/2 cups of frozen shredded hash brown, defrosted
  • Optional: Top with shredded cheese of your choice (I like munster to gruyere)
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Directions:
  1. Heat oven to 375 degrees. Spray each cup of muffin tray with with non-stick olive oil cooking spray (just trust me do liberally). Set aside.
  2. Thaw out hash browns, set aside
  3. In a medium bowl (or large measuring cup), whisk together eggs, fresh dill, and seasonings. Set aside.
  4. Heat olive oil over medium heat in a large skillet. Add onions, garlic, mushrooms, and peppers, stirring until soft. Season with salt and pepper to taste. Remove from heat and let cool.
  5. Layer each muffin cup with a few hash browns (about 3/4 tbsp each)
  6. Using 1/4 cup measuring cup or large spoon, fill each muffin cup with the veggie mix until 1/2 full. Pour egg mixture over cooked vegetables until liner is 2/3 full. Don't fill to the top! You'll have a mess. Top each cup with more fresh dill
  7. Bake cups for 18-20 minutes or until set. Let cool for 5 minutes before removing from pan. Serve immediately. Add cheese the last 4 minutes of baking (optional). Top with fresh dill before serving.
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Mushroom, Kale & Farro Stir-Fry with Dill

5/22/2016

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Mushrooms are one of my favorite veggies! Its super easy to cook, goes with almost any dish and  its packed Vitamin D. Mushrooms are also great for the immune system so I typically load my winter/fall wishes with mushrooms any chance I get to gear up for cold and flu season, but I could basically eat mushrooms year round because I am such a fan.  

I came up with this dish last year when I got some fresh dill from my friend's garden so I went crazy with the dill in this dish, but its so tasty!
 

Mushroom & Farro Stir Fry with Chard, Peppers and Dill

Ingredients:
  • 1 1/2 of farro
  • 2 cups shiitake mushrooms
  • 1/2 peppers (any color) 
  • 1/2 green beans
  • 1 1/2 cups Kale (or Chard)
  • 1/2 onion
  • 1 Clove garlic 
  • 1/2 cup of dill (You could use less but I like it very dilly :) 
  • Salt and pepper to taste

Instructions:
  1. Bring medium pot to a boil at pinch of salt to the water. 
  2. Add farro, boil 10-15 minutes.
  3. Simmer for last 4 minutes on low heat. 
  4. TIP: to make the farro light and fluffy I put a paper towel underneath the lid for the last minutes. This is great for all grains and rice! This paper towel absorbs the extra moisture evenly. 
  5. Set aside to cool.
  6. In a medium to large pan, sauté onions, garlic and peppers. 
  7. Add mushrooms, sauté for 2 minutes. 
  8. Toss in farro and mix in  3/4 of the dill, mix till  fully incorporated. 
  9. Reduce  to low heat, add chard. I add greens at the end so that the greens arent over cooked.  
  10. Cool for 5-10 minutes, add extra dill on top before serving

Enjoy! 

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Roasted Red Pepper Tomato Basil Soup

3/6/2016

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This is one of my favorite recipes. It's easy to make, packed with nutrients and a great local calorie comfort food option. Tomatoes are high in vitamins A, C, K and also a great source of beta-carotene, which is great for your skin. The red peppers are also high in C's and add a great mild-spicy kick.   What's not to love!?

This recipe is vegan, no cream or cheese needed but it's still pretty creamy.  Let's be clear--I am BIG cheese fan, but I've cut back a lot on my cheese in take that few years, which has helped me stay in balance. I try to avoid eating cheese when I can. I find that when I order tomato soup at a restaurant, it's typically packed with heavy cream and cheese.  Before I got a good blender I thought the only way to make a creamy soup was to add lots of cream to it. Thanks my blendec blender, making soups and sauces is quick, easy and much healthier. #teamblendec

Since the soup comes out creamy every time, I am less likely to add cheese. But if you want something creamier, adding greek yogurt is a healthier alternative when you want a heavier soup.  Enjoy!

Ingredients:
  • 6 large tomatoes cut into fourths
  • 1 onion, cut into ½ inch slices
  • 3 bell peppers, seeded, cut into fourths
  • 3 tablespoons olive oil
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon fresh crushed garlic
  • 3/4 teaspoon salt (or to taste)
  • freshly ground black pepper to taste
  • 2 cups vegetable broth
  • 1/4 cup fresh basil 
  • Optional non-vegan toppings:  cheese or greek yogurt
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Directions:
  1.  Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over; add salt and pepper and paprika.  Roast for 25-30minutes.
  2. For Vitamix or Blendtec: Add all ingredients to blender.  Add fresh garlic, just a pinch!! The blender incorporates all of the ingredients so well, that it can get incredibly garlicky very quick, beware! I learned the hard way! Add fresh basil, set to "soup" setting and blend. Taste and adjust seasoning as needed.
  3. For standard blender: Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.
  4. Garnish with additional parmesan cheese (optional), a turn of the pepper mill and serve with crusty bread.
  5. Additional Tip: Sometimes I want to super little bit chunkier I'll add some fresh garlic and onions to it a pot over light oil. Simmer for 2-3 minutes, add a can of diced stewed tomatoes and add the soup mix directly from the blender. Simmer for about 10 minutes.

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Healthy StirFry: Bok Choy with Mushrooms and Peppers

5/14/2015

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Ingredients:

  • 2 cups baby bok choy, or six stocks
  • 1 1/2  teaspoons fresh minced ginger
  • 2 teaspoons minced garlic 
  • 2 teaspoons of powdered ginger
  • 1/2 onion chopped
  • 3-5 tablespoons of soy sauce
  • 1 cup of shiitake  or baby bella mushrooms
  • 2 red bell peppers, sliced very thinly 
  • 1 teaspoon crushed red chili flakes

Directions:

  1. Wash all vegetables rinse and drain and set aside.
  2. Cut all the vegetables. Make sure you  chop the bottom of the the bok choy  to separate it into pieces from the stocks. This helps ensure they are easily sautéed with the rest of vegetables. Chop onions very thinly in long slices. Chopped red bell pepper and really thin slices like a little strings. This makes the dish look  really pretty. 
  3. In a large skillet, saute the onions with the bell peppers. Onions to sweat a bit, then  add fresh garlic and fresh ginger add salt and pepper to taste.
  4. Add  the bok choy and mushrooms and soy sauce, Saute for 5-7 minutes. be mindful of how long you saute the mushrooms and boy choy, they only need to cook for a few minutes. Plus I like to keep my veggies with a little crunch. 
  5. You can also add a little of flour or cornstarch if you want to thicken the sauce. 
  6. Serve with brown rice or own its own.  
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Quick Quinoa Salad with Tomato, Corn, and Black Beans

3/15/2015

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This is my favorite Go-To Salad when I am super busy and don't have a lot of time to cook. 

Super quick, fresh, and packed with protein, this quinoa salad makes for the perfect lunch when I am constantly on the go and rushing from meeting to meeting.  The quinoa and beans give me a lot of sustenance and energy throughout the day.  

Enjoy... in just 20 minutes! 

Ingredients:
  • 2 teaspoons grated orange/tangerine zest
  • 1/4 cup of fresh orange/tangerine juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1 1/2 cup quinoa
  • 1 (14- to 15-ounce) can black beans, rinsed and drained
  • 1 cup cherry tomatoes, diced
  • 2 cups raw corn kernels, cut from 2-3 ears of corn
  • 4 scallions, chopped
  • 1/4 cup chopped fresh cilantro


Preparation:
  1. Mix together orange zest, orange juice  and  lime juice, olive oil, cumin, salt, and pepper in a large bowl. Set aside.

  2. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

  3. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes.

  4. Cover quinoa with a folded kitchen towel or paper towel,  then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

  5. Prep the vegetables: Cut the cherry tomatoes into thirds. Remove corn kernels off the cob. Drain the black beans and rinse thoroughly. Toss ingredients all together in the bowl  with the dressing.

  6. Add quinoa to  bowl and toss until dressing is absorbed, and veggies are incorporated. Stir in chopped cilantro and scallions. Add salt and pepper to taste.
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    About Me

    Who am I and do why write this blog? Each time I ask myself that question, I find that I have so much more to learn and discover. "Who am I" is an ongoing process, and just when we think we've figured it out, life has its way of throwing us a ton of curve balls-but that's why its called a journey. 
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  • Home
  • About Alia
  • Schedule
    • Workshops and Events
    • Archived Events
  • Workplace Wellness
  • Work With Me
  • Path2Be Blog
    • Alia's Healthy Recipes
  • Online Content