Wednesday, August 28, 2013

TurkSpinach Veggie Quiche Cups, Meatloaf Cupcakes

I guess this blog has turned into more of a food blog, but when you're inspired to do something new, why not roll with the newly found energy and write about it too, right??

Inspired by Manila Spoon's Spinach Quiche Cups, I wanted to spice up my breakfast routine with these cute guys. Super easy to make. 

To make plain egg cups Taft are great for breakfast sandwiches in the go, just spray your muffin pan with Pam and crack your eggs in. 

To make the other quiche cups, you can put anything you want in them. Mine had fresh corn kernels, wilted baby spinach, halved cherry tomatoes, sliced green olives and turkey. Spray Pam and pour each muffin tin half full with beaten egg (I separated 1 egg into 4) and then added any veggies I wanted.

For dinner I made Meatloaf cupcakes based on First Look then Cook's Meatloaf cupcake recipe.
They were soo yummy!!

Saturday, August 24, 2013

...and I'm back!!! ...with a Spinach Mango salad

Sorry I've been away for so long!! We've had a great summer so far! Just to recap- we had an amazing trip to the states and I worked on a play in the park!

The mangoes in Israel now are huge!! I also bought a pack of baby spinach earlier this week to celebrate the purchase of my new blender. I was so excited to make this salad, so lets not waste any more time chit-chatting.

Spinach Mango Tomato Salad
1 serving

1 handful of washed and dried baby spinach; tear off any super long stems.
6 cherry tomatoes; quartered.
1/2 handful of craisins.
1 tablespoon of toasted sunflower seeds.
1 large chunk of mango, cubed. 

Mix all that goodness together in a bowl or plate and enjoy!

~Good Shabbos