Quinoa Egg and Veg Quiche

by Susan Arruda


3 eggs
3-4 sliced mushrooms
1 stalk green onion, chopped
1/2 medium zucchini, diced
1/2 red pepper, chopped
2 tsp. olive oil


Crack the 3 eggs in a mixing bowl and whip together using a fork.
Preheat a cooking pan at medium heat. Add the olive oil.
Sauté the vegetables for a few minutes, stirring until cooked.
Season with garlic, onion powder, salt & pepper to taste and crushed chili peppers, if some spice is desired. Add the cooked vegetables to the eggs and stir to combine together.

Pour into a prepared crust (Try our healthy, trans fat free Quinoa Pie Crust which can also be prepared to be gluten free!) and bake at 350 for 15-18 minutes, until cooked through in the center.

Optional: add 1/4 cup of grated low fat cheddar cheese to the egg mixture before placing in the oven to cook.

For the Clean Quinoa Pie Crust recipe, click here.



Chick-a-Boom Chick Pea Salad

By Susan Arruda

YIELD: Serves 4


1 can (16 oz./540 ml) chick/garbanzo beans (be sure to rinse the chick peas thoroughly)
1 to 1-1/2 cups chopped curly parsley
1 cup chopped tomatoes or grape tomatoes
2 stalks chopped green onions
1 clove garlic minced
2-3 tbsp. extra virgin olive oil
2 tbsp. freshly squeezed lemon juice
Sea salt and ground pepper to taste


Combine all ingredients together and toss.

Prepare ahead of time and chill for a few hrs to allow flavors to combine, although not required.

If chopping the tomatoes, add them just before serving, unless using cherry tomatoes.

Chick-a-Boom Chick Pea Salad

 Strawberry Spinach Salad

By Susan Arruda

This is a refreshing salad and dressing, fit for summer, spring or anytime you feel like a splash of freshness!

YIELD: 4 Servings (Dressing yields 8 servings)

½ cup extra virgin olive oil
¼ cup raspberry flavoured wine vinegar (white or red wine vinegar can be used in a pinch)
¼ cup agave nectar
1 tbsp. sesame seeds
1 tbsp. poppy seeds
¼ tsp. Worcestershire sauce
¼ tsp. onion powder (or 1 tsp fresh minced onion)
¼ tsp. paprika


Spinach - Several handfuls of fresh spinach to fill a large salad serving bowl
(Approximately 3 cups)
Strawberries, washed, hulled and sliced – 5-10 berries/approx. 1 cup sliced
Sliced or slivered almonds – 2-4 tbsp.
Dried blueberries, goji berries, cranberries or raisins – 2-4 tbsp.
Fresh mint – 1 tbsp. or to taste (or 1 tsp. dried although fresh is better)


Combine the wet ingredients in a bowl that will allow for easy pouring into a
glass dressing bottle. Cover and chill for 30-60 minutes to allow flavours to marinate.

Combine all the salad ingredients together in a large serving bowl.

Pour dressing over salad, toss and serve.

Strawberry Spinach Salad

Sweet Green Goddess Smoothie

by Susan Arruda

YIELD: 4 Servings (approx. 750 ML total yield)


Kale - 1/2 blender, packed down (approximately 4 cups, lightly packed)
1 -1/2 cups cubed pineapple, fresh or frozen
Kiwi, washed, scrubbed, with skin
1/2 granny smith green apple
Juice of 1/4 lemon
1/2 banana
1/2 small avocado
1/2 cup filtered cold water
Honey to taste, if desired
Ice cubes, if desired

Power add ons: Spirulina or Chlorella powder


Combine all ingredients into a high powered blender and blend until smooth.
Add ice or more liquid for desired texture, if required.

sweet green goddess smoothie.jpg

Avocado Lime Scrambled Eggs or Omelette

by Marco Girgenti - Not Just For Breakfast!

YIELD: 2 servings


4 eggs or 3 liquid egg whites and 1 whole egg
1 tbsp. EVOO (Extra Virgin Olive Oil)
Small clove of minced garlic
1/2 stalk of green onion, finely chopped
1/2 red bell pepper
3 mushrooms, sliced
1/4 avocado, sliced
Juice of 1/2 lime


Add the oil in a hot pan over medium heat.

Add the minced garlic and cook for 2 mins.

Add the green onion, mushrooms, peppers and cook for 3-4 mins. stirring occasionally.

Whisk together the eggs and/or egg whites in a separate bowl.

Season with a dash of salt and pepper, or to taste.

Pour the whisked eggs into the pan around the vegetables, making sure to cover the entire cooking surface.

Cook for 3-4 minutes.

Add the sliced avocado, resting them on top of the eggs
and sprinkle with juice of 1/2 lime.

Cook for another minute or two and serve.

For scrambled eggs: Mix the egg mixture using a spatula or mixing spoon after adding eggs into pan as eggs cook through.

For omelette: After pouring eggs into pan around the vegetables, being mindful to fill in all spaces, let cook through. When the eggs have set, fold one half of omelette over and add the avocado as outlined above.