Another weigh in and another healthy recipe, quiche

Oh dear, I've been a lazy blogger, I dont seem to have a lot to talk about since I'm trying to be healthy!

I did want to discuss this quiche, I've made this several times and I actually prefer it to an eggy quiche, which is good, since eggs seem to give me a terrible stomach ache of late.

Looking back, I realise that I've mentioned this recipe before!

I think it deserves a repeat performance though. This time I strayed pretty far away from heidi's recipe! This is a particularly forgiving recipe, the important thing is to add lots of flavor since tofu can be bland. Sundried tomatoes, olives, mushrooms, a little veggie stock and caramelized onions are all great ideas. I also mentioned last time that much as I love heidi, I think I must be more of a whirlwind in the kitchen since I can usually whip this up in around 30mins active time plus 30 mins baking time.

Since pastry isnt terribly great for the waistline I was careful to roll it really thin, and also use one part whole wheat pastry flour to one part all purpose flour. This time I used butter so its not really vegan any more.

Eggless Quiche adapted from 101 cookbooks
your favorite savory tart recipe, baked blind
Olive oil
1 onion, chopped finely
2 tbsp sundried tomatoes
2 cloves garlic
1 bunch of greens (I used kale)
1 tsp better than bouillon stock

1 package firm silken tofu
1 tsp rice wine vinegar
1 tbsp nutritional yeast
Salt and Pepper

Cook the onions and garlic with some olive oil until nice and caramelized, add the washed and chopped kale and the sundried tomatoes and sautee for around 5 mins. Add salt and pepper, stock and set aside.

Put the tofu, nutritional yeast and vinegar in a food processor and process until smooth then add the greens mixture and pulse a couple of times to mix.

Place in the tart shell and cook for around 30 mins, cover the pastry with foil to prevent burning.

10 in 10 progress:
I've lost another pound! Total loss of 2lb! I've also had a great time on the bike team and I went up a group, plus I managed an extra repeat on torrey pines hill. I'm really enjoying my exercise these days...

10 in 10 and a healthy recipe!

Thanks so much to Recipe Girl for kickstarting hundreds of us into getting healthy this new year!I've recently had a very indulgent time, with family staying in September, a trip to the UK in October, our wonderful vacation in Hawaii in November, holiday indulgences, as well as some fatigue and general malais which has left me feeling pretty exhausted and bloated. Whether its a medical issue or not, the facts are plain, I have some weight to lose, so here I am, admitting it to the world!

I've got a horrible feeing I'll need to document everything I eat. This seems to be the only way to keep myself honest, as otherwise I'll be nibbling things left right and center. I'll also need to follow recipe girls lead and get a giant packet of chewing gum and chew gum if I'm making cakes or treats so that I'm not nibbling on things the whole time.

I'll be back next Friday with an update on the weight loss, and every Friday for the next 10 weeks. I'll be participating in a century bike ride in solvang in March, so the added health benefits will also transfer to a much more fun bike ride! This nicely ties in to the 10 week challenge, as its actually the last week!

Here are my goals:

• Lose 20lb


• Get back into my nice clothes comfortably


• Get faster on the bike
• As I tidied up all my crap that was all over the place, I came across a recipe for katsu curry, which I really loved eating at wagamama, so I thought this would be an excellent sauce that I could have with boring veggies and tofu to spruce them up. It was delicious, it even made my nasty tofurkey from christmas taste palatable!!

This sauce is usually paired with breaded and fried chicken, although I think it will be great with all manner of veggies/meat etc.

Apologies for the ugly photo, this is pretty ugly but tasty, which seems to be a theme for some of the healthier fare!

Katsu Curry Sauce adapted from urban drivel/wagamama

1 tbsp Butter
small onion, chopped
2 garlic cloves, minced
3 apples, cored and chopped (leave skin on for healthy fiber)
16oz water
2 tsp better than bouillon not chicken stock
2 bananas, chopped
2 tbsp honey (taste before adding, add to taste, I found the sauce a little on the sweet side)
1 tbsp ground turmeric
1/2 tbsp curry powder
2 tbsp ketchup
1 tsp ground pepper

Sautee the onions in the butter for a few minutes, add the garlic, then the apples and cook a little more, then add the other ingredients and simmer for around 15 minutes until soft. Blend the sauce with a hand blender. If it seems thin, add a tablespoon of cornstarch in some water and heat until thickened.