Whole Lotta Lunch 5: Tomato, Mushroom and Spinach Tofu Quiche

Teaching kindergarten is like fighting a germ war every day… a war that I lost a few weeks ago.  Since then, I am trying really hard to stay healthy (hence, the green juice with added ginger!).  Also, my friend Britt recommended this delicious tofu quiche, and I wanted to try it out (she is awesome and writes about clean eating, fitness, and wellness – check it out here!)


  • Morning Snack: Cinnamon bun energy bite
  • Lunch: Tofu quiche, whole grain crackers, carrot sticks, dark chocolate
  • Afternoon Snack: Green juice



  • Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche (Thank you Oh She Glows!)
  • Cinnamon Bun Energy Bites (Thank you Healthy Hipster!)
  • Green Juice (adapted from Oh She Glows)
    • 1/2 large English cucumber (peeled and roughly chopped)
    • 4-6 large kale leaves (ripped up)
    • 1 apple (cored and chopped)
    • 1 pear (cored and chopped)
    • 1 tablespoon fresh ginger
    • 1 tablespoon lemon juice
    • 1/2 cup of water

*To make this green juice, throw the above ingredients into a blender.  Use a fine mesh sieve or straining bag and slowly squeeze the juice into a large bowl (see here). Pour the juice into mason jars and store in the fridge for a few days. Shake up before drinking.



I started by making the Cinnamon Bun Energy Bites.  I tried to make them in my blender, and it DID NOT work; definitely use a food processor.  My processor was a bit too small, but I did it in two batches and it was fine. I toasted the walnuts on a baking sheet for 10 minutes (350 degrees). I stored the bites in a tupperware container in the fridge and brought one to work each day.  They are DELICIOUS.


I wanted to double the green juice recipe so it would make enough for 4 days.  I tried to put everything in at once, but it overfilled my blender, so I took some out and then added it slowly.  I think it would have been better to have made a regular batch (2 jars) on Sunday, and then the second batch on Tuesday night (2 more jars) as the juice separated and wasn’t as good later in the week.


Since it was my first time making the quiche, I really followed the recipe.  It was straightforward. It would be helpful to have everything you need to sauté ready, as that part moves quickly.

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In the top level of my lunch container I added some whole grain crackers, carrot sticks, and a piece of my favorite chocolate bar.  I cut the quiche into 4 pieces and heated it up at work (microwave for 45 seconds). It was a very filling and satisfying lunch!

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Grocery List:

  • Spinach
  • Kale
  • Carrots
  • 1 long English cucumber (or 2 smaller ones)
  • 8 oz sliced Cremini mushrooms
  • Yellow onion
  • Chives
  • Basil
  • Garlic
  • Ginger
  • 2 apples
  • 2 pears
  • Dates
  • Walnuts
  • Ground flaxseed
  • Nutritional yeast
  • Almond flour
  • Oat flour
  • Oatmeal
  • Whole grain crackers
  • Sundried tomatoes
  • Coconut oil
  • 14 oz firm tofu
  • Lemon juice
  • Dark chocolate bar

 *I’m assuming you have salt, pepper, cinnamon, dried  parsley and dried oregano, but if not, add those things to your list as well!


Thank you to everyone who has sent me recipe suggestions – definitely keep them coming!  Also, if there is anything I could change or add about the blog to make it more helpful to you, please comment below or send an email to youngwildandtidy@gmail.com.

❤ Kailea

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