Happy Mother’s Day to all the moms out there!

I love my mom so much- she is such a great supporter and does so much for my sister and I. Every year on mother’s day we make some sort of breakfast for her. It’s evolved a from the time we were little and would make her burnt eggs and a yogurt, bt the tradition is still holding strong

Along with some gorgeous fruit….

My sister and I whipped up some muffins! PB Blueberry Whole Wheat Muffins, to be exact

Vegan Blueberry PB Muffins

1 cup whole wheat flour

1 tsp each baking powder and baking soda

1/2 tsp. salt

1 mashed banana

1/2 cup honey (agave for vegans)

1/4 c. almondmilk

1 big T. Peanut butter

1 cup blueberries

Directions:

Preheat oven to 375. Mix wet ingredients (except blueberries). Mix dry ingredients. Slowly pour dry into wet, mixing until smooth. Make sure PB is evenly dispersed. Then, gently mix in blueberries.  Pour into muffin liners and Bake for about 13 minutes or until done. Top with extra peanut butter and blueberries

These are pretty darn good! I still haven’t made the perfect muffin, but I think I’m getting closer! I love the blueberry overload in them, and the peanut butter? Well peanut butter is just always a good idea

Have a fantastic rest of your weekend!

We’re going to make a quiche. Capeesh?

Sorry. That was lame.

But you know what isn’t lame? This amazing creation…

It started with a half carton of good organic eggs that needed to be used and that I couldn’t bear to see go bad.

…and turned into something magical.

Spinach and Mushroom Quiche with a Whole Wheat Crust

Ingredients:

Crust:

2 cups Whole Wheat Flour

1/2 stick butter

1 tsp. salt

2-3 T. water

Filling:

5 large eggs

1/2 cup milk

2 cups spinach

1 cup sliced mushrooms

1/2 diced onion

1 tsp. salt

1 tsp. dried basil (or fresh basil torn)

1.) Slice the half stick of butter into about 4 pieces. In a food processor, combine flour, salt, and the butter and pulse a few times. Take the mixture out and place it into a bowl. Add a tablespoon of water and squeeze the dough until butter “bullets” are formed. Add another tablespoon or two of the water and mix until you can form a big dough ball. Roll out ball and lay it in a pan. Don’t worry if it breaks, just smash the pieces in.

I know that there are a million crustless quiche recipes out there, but I think the crust is pretty much the best part. Not that I’d turn a crustless one down, but making a quiche without a crust is like making a peanut butter and jelly without bread

2.) Saute onions and mushrooms in a bit of oil over medium high heat. Add spinach at the last minute. Set aside.

3.) Beat eggs, milk, and salt until smooth.

4.) Add in vegetables.

4.) Pour in egg mixture. Top with basil, pepper, and a little cheese if desired.

5.) Bake at 375 for about 50-60 minutes. Check a few times. You know if it’s done when the knife comes out clean and everything is firm inside. If the top gets too brown, cover with foil to finish cooking.

Eating with out a fork and knife is totally optional, too

There it is! Easy as pie.

Have a fantastic day!