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!)

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

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Recipes:

  • 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.

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Notes:

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.

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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.

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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!

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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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