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Happy Spring! And, if you celebrate, Happy Easter as well. This holiday brings back so many special memories from my childhood. Bright, vivid colors, beautiful clothes and pure excitement. Now that I’m grown and a parent myself, the anticipation is even greater. I love to watch my daughter search and discover and her expressions are priceless. It’s the best joy I’ve known – to live through the eyes of my child.

Often times, I feel myself rushing through these special moments. I’m focused on work or laundry or things that shouldn’t be a priority right then. Like most everyone, I struggle to find balance and I have to consciously pull away from stress, fear and worry and bring myself back into the current. This was actually a big motivator in how I decided the topic for my next summit, The Clean Living Series, which is scheduled to air on April 11th. I will share more details with you soon but I just finished interviewing experts in a variety of professions – all dedicated to promoting a simple, stress-free lifestyle. I have learned so much about the importance of self-care and finding a healthy balance and I hope you will as well.

A big influencer in savoring each moment is preparation. I find that taking just a few moments to organize my “next steps” definitely helps to reduce stress. This weekend, for example, I will prepare a breakfast casserole the night before Easter. This way, once I’m woken up on Sunday morning and feeling bright-eyed and bushy tailed (okay, well not exactly but it fit in so well with our theme), I can preheat the oven and cook the casserole without missing a single giggle. How’s that for multi-tasking?

Here’s a breakfast favorite in my house. I hope you enjoy!

TOFU QUICHE

Ingredients:
1 tablespoon olive oil
2 cups button mushrooms, thinly sliced
½ cup leeks, thinly sliced
½ cup diced carrot
½ cup broccoli florets
1 teaspoon dried basil
1 teaspoon dried oregano
Black pepper, to taste
1 pound firm tofu, drained and pressed
¼ teaspoon turmeric
½ teaspoon sea salt
1 tablespoon sweet white miso
2 teaspoons umeboshi vinegar
1 8-inch whole grain pie crust, unbaked (or bake without crust)

Instructions:
Preheat oven to 350° F.

In a medium fry pan, heat olive oil over medium heat. Add mushrooms. Sauté for several minutes, until softened. Add leeks. Sauté one more minute. Add carrot, broccoli, basil, oregano, pepper and a small splash of water if needed. Sauté until vegetables are tender.

Crumble tofu into a food processor. Add turmeric, salt, sweet white miso, and umeboshi vinegar. Blend to a smooth and thick consistency. Transfer tofu to a bowl. Fold in sauteed vegetables and pour into pie crust. Bake at 350° F for 1 hour. Let stand 30 minutes before serving.

Serves 8

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