Egg Cupcakes (mini quiche)

Easy portable lunch or breakfast for your toddler on the run.


Bread (enough to fill muffin tins, cut into circles with a glass)
3 eggs
1/4 c milk
1/2 c grated cheese
and whatever veggies you like
cooking spray
s and p to taste

preheat oven to 350
~Spray your muffin tin with cooking spray, add the bread and push down.. Mix the eggs, milk, salt and pepper, set aside.. Layer the veggies and cheese inside the muffin tin.. Pour over the egg mixture.. Bake for 10-15 min or until brown.


Double Chocolate Pumpkin Muffins

Pumpkin is so good for you.. It has a lot of vitman A and it is a veggie.. We all like to sneak veggies in when we can.. These turned out so moist and yummy, that there are only 4 left in the container and it made 16 regular size muffins..  This recipe was found on pintrest and was written by Jessica Sanders.. I have changed it a little, but will give her credit for putting the bug in my ear..


-1/4 cup canola oil
-1 cup flour
-cooking spray
-1/3 cup unsweetened cocoa powder
-1 tsp ground cinnamon
-1 tsp pumpkin pie spice
-1 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1 cup granulated sugar
-2 eggs
-1 (15 ounce) can pumpkin puree
1 tsp pure vanilla extract
-1/2 cup chocolate chips

  1. Adjust a rack to the center of your oven. Preheat oven to 350. Lightly spray a muffin tin or if you prefer muffin papers.
  2. In a large bowl, whisk together the flour, cocoa powder, spices, baking powder, baking soda, and salt. In a separate large bowl, whisk together the oil, sugar, eggs, pumpkin, and vanilla. Whisk flour mixture into the pumpkin mixture until well combined, add chocolate chips. Use a spoon to  fill the  muffin tin with the batter.
  3. Bake until a toothpick inserted into the center of a muffin comes out clean – about 18-20 minutes. Cool muffins in the pan on a cooling rack

Shrimp and Couscous Paella

I found this recipe on pintrest and I have to give all credit to the blog “KITCHEN SIMPLICITY”.. This recipe is super easy and only took about 20 minutes to prepare..  Paella is something that takes a long time to cook and we LOVE it, so when I saw this recipe I was so excited.. I made it with cooked shrimp which saved a little time, but not to much as shrimp only take a few minutes to cook..


  • 1 red bell pepper, chopped (I didn’t have a red pepper so I threw in some quatered cherry tomatoes)
  • 6 green onions, chopped (I just used a regualr cooking onion)
  • 4 garlic cloves, minced
  • 3.5 cups chicken or vegetable broth (2-14.5 oz cans)
  • 2 teaspoons ground coriander (optional)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound large shrimp, uncooked
  • 2 cups couscous (I used whole wheat, to amp up the nutrients)
  • 2 cups frozen peas, thawed
  • 1 tablespoon butter
  • sliced almonds, to garnish
  • fresh parsley, to garnish (optional)


    1. In a large nonstick skillet saute red pepper in a small amount of oil until softened. Add onions and garlic and cook for 1 minute.
  • Stir in broth and seasonings. Bring to a boil. Add shrimp and cook for 2-3 minutes, just until shrimp turn pink.
  • Making sure broth is at a simmer, stir in couscous, peas and butter. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley to serve.


Serves: 6

*If using cooked shrimp: add to broth and bring to a boil, just to heat through, before adding couscous. And, if you”re like me and forget to thaw the peas you can add them along with the shrimp. 🙂