Eggs Florentine

Check out this delicious gourmet brunch for two!

Have on hand:
4 organic eggs at room temperature (put in dishes as I have in photo above)
2 english muffins
1 cup of milk
1 cup of grated gruyere swiss cheese
1-2 cups of organic spinach leaves
1 tbsp of organic butter
1 or 2 oven proof square or small rectangle dishes

Step 1: melt butter in small pan and saute spinach leaves for a few minutes only. Remove from heat and place in the bottom of your oven proof dish.


Step 2: Warm up cup of milk and when heated, add about 3/4 cup of the grated gruyere cheese until melted and combined. Reserve 1/4 cup for later.



Step 3: Gently place eggs on top of spinach bed, ensuring the yolks stay roughly in middle of dish. Now pour the cheese sauce on over the 4 egg yolks and add the remaining grated cheese on top. Bake at 325C for about 15-17 minutes, uncovered. Serve with toasted English muffins.


Prepare to amaze your guests!!

Mac N Cheese (made with Quinoa macaroni!)

In this comforting and delicious recipe the mac n cheese is actually made from quinoa macaroni noodles so it's much healthier and less heavy on the stomach. I also sauteed some organic onions, chopped mushrooms (use organic since non organic mushrooms have lot of pesticide residue), and organic chopped orange pepper in olive oil and added those into the milk/cheese sauce right before adding the cooked quinoa macaroni and baking at 325C for 15 minutes!

You will need these ingredients on hand:

One box of quinoa macaroni  (see photo below)
50 g of " bleu d'Elizabeth" biologique cheese- (a quebec cheese found at Atwater Fromagerie)
One cup of shredded cheddar cheese (I used a Quebec-made Atwater Fromagerie cheddar called 14 mois)
1/2  cup of shredded Gruyere- Swiss cheese for the top of the macaroni bake
1 cup of organic milk
3-4 tablespoons of natural yogurt

3 tablespoons of organic unsalted *butter (see photo below)
1 tablespoon of organic all purpose flour
one small yellow organic pepper, chopped
One small organic onion, chopped
6 organic button mushroom, chopped
1 table spoon olive oil
Optional: ground pepper and chopped fresh rosemary




Step 1: Boil water in a pot big enough to cook the box of quinoa macaroni. At the same time, heat one tablespoon of olive oil  in a medium non stick frying pan and saute the chopped onion, pepper, and mushroom for a few minutes. Remove from heat and set aside.

Step 2: Cook Quinoa macaroni for about 10-13 minutes. Drain once done. While that is cooking, in another saucepan, melt the 2 tablespoons of butter and add the one tablespoon of flour and mix quickly so there are no clumps of flour. Then slowly add some of milk, stir and continue to add rest of milk, stirring so it's smooth. Add the yogurt in now. Heat so it thickens and then, take off heat and add in the crumbled blue cheese and shredded cheddar so they are smooth and well combined. Then add in sauteed vegetables that you put aside. Mix gently with a wooden spoon.

Step 3:  Preheat oven to 325C. Add the drained cooked quinoa macaroni to the milk cheese sauce (with the sauteed vegetables) and feel free to add in some fresh ground pepper if you like and some finely chopped rosemary. Stir to combine and then put this mixture in a small glass lasagna pan. Add the shredded gruyere  on top and bake, uncovered for 15 minutes. I broiled mine for a few minutes also to brown the top, at the end.


Serve immediately, after allowing to cool for a few minutes- with a spinach salad with pistachios, quartered cherry tomatos and a nice homemade vinaigrette!

You won't believe how tasty this healthy dish is! Go Quinoa today!