Tag Archives: breakfast

Brunch! Mini Quiche Cups and Spicy Skillet Potatoes

I love brunch! It is always so filling and flavorful. I have always wanted to make these egg cups, and have tried a number of different recipes for it in the past. This time I adapted the recipe found on this blog, and it turned out great! The recipe called for heavy cream, but this can very easily be replaced with milk. I consider myself a dairy reducer and make as many vegan choices as I can, but once in a while I do enjoy a good traditional brunch. 🙂

The best thing about these muffin cups is that they stay for a few days in the refrigerator quite well. I packed the cups with a number of veggies: peppers, onion, broccoli and spinach and topped with just a little bit of sharp cheddar.  On the side was spicy and delicious breakfast potatoes! So easy to make and so delicious. I hope you enjoy it as much as I did!

Mini Quiche Cups

You Will Need:

  • 12 eggs
  • Veggies: 1 cup broccoli florets,   1/2 medium onion, a few handfuls of spinach,  1/2 large red pepper, diced finely (you can add any veggies you like)
  • 3/4 cups milk
  • Grated sharp cheddar (can easily be optional)


To Prepare:

  1. In a pan, saute 1/2 medium red onion for a few minutes, add in red pepper, broccoli, saute for a few more minute, add salt  and chopped spinach at the very end and remove from flame. Allow this mixture to cool.
  2. Preheat the oven to 375 °
  3. In a large mixing bowl, combine milk and eggs and whisk, add the cooled veggies. I used milk instead of heavy cream, but heavy cream will allow for a slightly fluffier consistency.
  4. Using a greased 12 cup muffin pan, ladle the mixture into the cups evenly.
  5. Top the cups with cheese.
  6. Bake for 20-25 minutes. I usually stick a fork into it to make sure the cups are firm, and then remove.
  7. Allow to cool and serve! Hint: Tastes awesome with salsa.



Skillet Potatoes:


You will need:

  •  4 red potatoes,  diced into cubes
  • 1 med onion, and 1 red pepper, chopped into large chunks
  • 2 serrano chilies (seeded if you like less heat)
  • Paprika
  • 2 cloves of garlic
  • Pepper
  • Scallion for garnish


dsc_0024To Prepare:

  1. Saute onion, chillies and pepper  in a skillet
  2. Grate in 2 cloves of garlic
  3. Add 1 tsp paprika and season with salt and pepper to taste
  4. Add potatoes, stir and reduce flame to medium.
  5. Cover, and cook for 10-15 minutes, stirring occasionally. This is one of those dishes where it’s ok for the bottom to char a little bit, it adds flavor.
  6. Once the potatoes are cooked through, season with scallions and serve!

Makes 4-5 servings





Vegan “Egg” Scramble

It looks like egg…it tastes BETTER than egg! And it’s vegan! I have a beautiful vegan friend who inspired me to read more about veganism and animal rights and really opened my eyes to all of the issues involved. While I haven’t yet made the leap to veganism, I am trying my best to make more vegan choices and experiment with vegan alternatives to my favorite foods! And one of those foods is eggs! I live in DC, and love going out to brunch or making brunch on the weekends. This recipe is SO delicious, and packed with veggies. Super simple to make too! The eggs are made from crumbled tofu and the yellow color comes from turmeric and paprika.


Health Stuff: Turmeric is an extremely healthy indian spice that has tons of medicinal properties. Curcumin, the main active ingredient and it is an anti-inflammatory and has antioxidant properties too.

You will need: dsc_68671.jpg

  • Veggies: I chopped a quarter of each veggie -onion, red pepper, green pepper. A small piece of zucchini and squash and 2-3 mushrooms sliced.
  • 1/2 a block of tofu. Avoid extra firm or super firm. The softer tofu’s give it a more egg-like consistency
  • garlic (or garlic powder), paprika, turmeric
  • salt and pepper
  • cilantro  and soy cheese (optional) to garnish
  • Optional: you can grate in some ginger to make it a bit spicy


To Prepare:

  1. Crumble the tofu. Using a fork break the tofu up into little crumbles DSC_9408
  2. Chop the veggies finely. I used the ones I had on hand, cut a small amount of them  and saved the rest for later.
  3. Heat 1-2 tbsp of oil in a pan. Add in the onions and let them saute for a minute
  4. Add in the peppers and saute for another 2 minutes
  5. Add in the tofu, and stir it in well.
  6. Season with salt, add 1/2 tsp turmeric and 1 tsp  paprika. Add garlic powder if you didn’t add fresh garlic. This is the point where you can choose to grate a little ginger in. But this step is optional. I usually avoid it for a more classic taste.
  7. Add in the squash and mushrooms and let it cook for a couple minutes until tender, stirring constantly.
  8. If you feel the tofu has dried out too much, unlike actual eggs, you can add in a few tbsps of water and let it simmer out a bit to get the right consistency.
  9. Sprinkle in a little soy cheese. I buy mine at Trader Joes and it’s great! Stir it in and garnish with cilantro and serve!

Prep time: 15  Cook time: 10



Yellow Mung Lentil Dosa with Spicy Tomato Chutney

It juuuust turned to fall. This past weekend was the first time I had to break out the scarves and sweaters. And I wasn’t happy about it! Right before summer ended, I stocked up on some lovely vine ripened tomatoes to make some spicy tomato chutney. I just love  summer veggies and am going to miss them, but making a large batch of tomato chutney is a good way of preserving some of summer. If you make enough, you can freeze some for later.I have been meaning to make tomato chutney for a while now, and the best tomato chutney I’ve eaten is at my aunt’s house in india by her cook, Subbu. So naturally, I asked my grandmother to help with the recipe.

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Morning Detox Smoothie- Romaine, Lemon, Ginger, Coconut Water


Hi All! So many of my friends have asked me to post more smoothie recipes. Smoothies are a great morning breakfast meal replacement because they are quick, easy and pack a bunch of nutrients to fuel your day. I’ve been hearing buzz about a romaine lettuce smoothie, that uses any combination of lettuce, parsley, apple, pear, coconut water and lemon juice. Enjoy this pre-workout, post-workout or as a meal replacement!

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Blueberry Almond Protein Smoothie

Stufft is about eating healthy and feeling truly satisfied. I love food. I love eating  and I love thinking of recipes. As I mentioned in an earlier post, I’ve been on a detox diet this week eliminating all addictive foods such as carbs, sugar, caffeine and dairy. But I found it was just as creative! What I loved most is every morning I’d make a different type of protein shake. Many people skimp out on breakfast, but it’s actually better to have a wholesome, nutritious and packed with protein to stay energized throughout the day. I try to keep it under 400 calories.  Protein shakes also keep you full until lunchtime. Here’s a delicious recipe for Blueberry Almond smoothie.

DSC_9790Health Stuff

Blueberries: are packed with antioxidants and have been linked to improved brain function and memory. They are low on the glycemic index, which means it does not have  too much of an effect on your blood sugar. What’s really cool is that freezing blueberries does not damage anthocyanin antioxidants, so frozen blueberries are just as healthy!

Almonds: are an excellent source of vitamin E, copper, magnesium, and high quality protein. Lower in calories than regular milk, almond  milk also has no saturated fat.  This recipe calls for both almond milk and almond butter as well as almond meal if you have it.

Chia seeds: are a great source of Omega-3 Fatty acids, great for those vegetarians who are not able to get them from fish. They also have several other essential  nutrients including protein, fiber, manganese, magnesium and phosphorus. Just one ounce has 137 calories so a little goes a long way.

Bananas: add sweetness without adding sugar. Also high in potassium, magnesium and vitamins C and B6DSC_9788

To Prepare:

To make the blueberry almond smoothie I have for breakfast, in a blender or magic bullet, combine:

  • Half a frozen banana. I freeze it overnight to keep the smoothie cold. You can add 1 banana if you like it sweeter.
  • 1 Tbsp unsalted creamy almond butter
  • 1 handful of blueberries, fresh or frozen
  • 1 cup unsweetened vanilla flavored almond milk
  • 1 tbsp (approximately) chia seeds
  • 1 tbsp almond meal
  • 1 tbsp protein powder (optional)
  • Water to fill up the rest of the cup

Blend blend blend until smooth and enjoy! 



Cornmeal Pancakes with Cashew Cream and Fruit

DSC_7292_2This long weekend I made myself a delicious brunch of cornmeal pancakes and cashew cream! I didn’t want to scare anyone off with it in the title, but this recipe is both vegan and gluten free! I am not a vegan, but I do try to experiment with different vegan and gluten free options from time to time.  After experimenting with several different batter recipes, I settled with one similar to Mark Bittman’s Hoecakes with Fruit.

Cornmeal, or polenta is a course flour made from dried corn. It is a low-carb food high in vitamins A and C. It is a great option for those who have gluten allergies or just feel like trying out this whole  new gluten-free craze. I served the pancakes with some cashew cream, raspberries and blueberries, and some real maple syrup. The result was delish!  Try it out sometime!

You will need:

  • Instant or Quick  Cooking Polenta/Cornmeal (about 1 1/2 cups)
  • 1 cup of unsweetened vanilla almond milk
  • 1 tsp lemon juice
  • 1 tsp salt
  • 3 tablespoons of vegetable or canola oil
  • Hot water
  • Whole, unsalted cashews (a handful)
  • Vegetable cooking spray



1. In a mixing bowl, add about 1 1/2 cups of the polenta and 1 tsp salt.

2. Pour in 1 cup of boiling water and mix. It will begin to clump.  Add 1 1/2 cups of unsweetened vanilla almond milk, 3 tbsp oil  and 1 tsp lemon juice. Keep stirring. The polenta will absorb the liquid. Keep adding hot water until it is a pourable consistency. Optional: add a tablespoon of sugar if you’d like a sweeter pancake.

3. Heat a pan and spray it with cooking spray. Wait until it is hot enough that water can dance over the pan. Ladle some of the mixture. Wait for one side to brown, slowly peel the pancake away from the pan and flip. The pancakes will be thinner than normal pancakes, and will be more similar to a crepe. Let it cook for a little while on the other side and you’re done!

This batter should comfortably serve 2 people.


Cashew Cream

As previously featured in my Swiss Chard Saag, cashew cream is made by blending cashews with enough water to cover the cashews, until it forms a thick paste. The faster the blender, the creamier the paste. It has an unbelievable sweetness and creaminess, and it is non-dairy!

DSC_7336_2If you try out this recipe or used any other variations for the batter, please leave a comment or email me at stufftdc@gmail.com. I hope you enjoy and eat till you’re stufft!