Balsamic Harvest Salad

Ask and you shall receive! I made a pretty delightful salad earlier– that was inspired by a flatbread I’ve been addicted to from a local grocery store! Really simple to make, delicious, and easy to make in advance for people on the go!

Prep time: around 30 mins (keep in mind you can use the dressing and pecans in the future) — total salad prep time (under 10 mins)

Balsamic Salad dressing (more than single serving- store for future use):

1/2 cup balsamic vinegar (I used a fig balsamic)

1/4 cup avocado oil (you can use olive oil 1:1)

2 cloves garlic chopped

Sprinkle Himalayan pink salt (any other salt on hand is fine)

1 sprig rosemary finely chopped

1 teaspoon Dijon mustard

1/2 table spoon natural maple syrup

Add all ingredients to a mason jar and shake shake shake!

Candied pecans (more than single serving- store for future use):

1 1/2 cups Pecans

2 tbsp melted coconut oil

2 tbsp natural maple syrup

Sprinkle of Himalayan pink salt

1/2 tsp. of vanilla or almond extract

Bake at 425 for 12-15 minutes until toasted, remove from baking sheet and let cool for approx 20 minutes!

Salad (made for one person, you can add or subtract ingredients to suit more people!):

2 handfuls Arugula (you can use any green you’d like as a base)

Blue cheese (sprinkle on as little or as much as you’d like!)

1 cooked beet- chopped (I sometimes cheat and buy the pre-prepared beets in my local produce section!)

Roasted Brussels Sprouts

⁃ handful of sprouts chopped and drizzled in avocado oil with some salt

(you can throw these in the oven with the candied pecans- separate sheet)

Roasted pears

⁃ sliced pear drizzled in a little coconut oil (place on same sheet as Brussels)

Roast both the pears and sprouts @ 425 for about 15 mins- let cool for about 5! (I throw mine in freezer for a minute or so to cook it quickly)

Place arugula (or other greens) as your base

Add all ingredients to your bowl

Drizzle with dressing

+ enjoy!


Easy Crustless Vegetable Quiche

Every single week, I go to the grocery store and stock up on tons of produce. More times than I’d like to admit, most of those veggies go straight to the green bin because I never know what to do with all of them. Until recently, when I went onto Pinterest and found a crustless quiche recipe from The Yooper Girl’s blog! I decided to create a variation of her recipe, and it turned out to be delicious!


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You Will Need:

4 Eggs

1 Cup Milk

Salt & Pepper

1 bunch fresh Spinach

Asparagus (for topping)

Broccoli crowns (half of a small head), chopped

Feta Cheese (crumbled)

2 cloves garlic, minced

1 tbsp butter

1/3 cup parmesan cheese (and some extra for topping)


  1. Preheat oven to 350 degrees.
  2. In a pan on medium heat, sauté butter and minced garlic for 3-4 minutes, add chopped broccoli and chopped spinach to pan, sauté until spinach is wilted (about 5-6 minutes).
  3. In a medium sized bowl, whisk together eggs, milk, and parmesan cheese.
  4. Take the dish you are using to cook your quiche in, and spray it with cooking oil. Add spinach and broccoli to bottom of dish. Sprinkle feta cheese on top–use as much or as little as you would like! Just remember, the more you add, the saltier it will taste.
  5. Pour egg/milk/cheese mixture over top of vegetables.
  6. Sprinkle parmesan cheese on top and add asparagus.
  7. Cook in oven for 40 minutes, then 15 minutes covered in tin foil.
  8. Remove and let cool for about 10 minutes
  9. Slice and serve!

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I love quiche because its easy to reheat and take with me, and it sneaks in veggies in the morning. Some days its hard to even sneak veggies in at all. Another bonus is its filling, and low carb! I also love how versatile quiche is, you could change the veggies and cheeses and use the 4 egg/1 cup milk/cheese as a base to create your own recipes! What do you like to put in your quiches? Feel free to comment with ideas!

The original post that sparked my inspiration for this Crustless Quiche! Link below: