We are coming up on exactly 10 weeks until wedding day which brings up a ton of feelings. It is sometimes hard to believe that I am 29 years old, own a house, and am getting married. Frankly, it just seems impossibly true. I am so full of gratitude for all of the great things going on with my life, and I am trying to focus on all of those wonderful things as the inevitable wedding stressors arise. When I was younger, the idea of being a bride and the center of attention in front of 150 people was nothing but a dream. My days as Miss Pre-Teen Connecticut served as practice, and I couldn't imagine anything better. Now that I'm an adult who has gone through a roller coaster of self-love, health challenges, and a life of judgement that naturally occurs in the world around me, my perspective has changed a bit. There is nothing more exciting than the opportunity to marry the love of my life in front of all of our friends and family, but I can't help the self-imposed pressure to make it "perfect" which includes my physical self.

I am working with a few health coaching clients on this exact topic as they are prepping for a big life event where they want to look and feel their best both for themselves and the people around them. I have been spending a significant amount of time reflecting on this and making sure I take my own advice. We can only put so much focus and pressure on one event, one day, one moment in time. The single most important thing is finding the love (for yourself and for/from others) that is long-lasting well beyond that one special moment. The big events and days in our lives will flash by in the blink of an eye, but a holistically healthy lifestyle will support us for an entire lifetime. This means giving yourself a bit of a break, focusing on all of the positive, and keeping things in perspective.

With that in mind, today's recipe is the simplest quiche you'll ever make - the quick prep allowed me to focus on the beauty of the dish I baked it in. It was a wedding gift from my new cousin and Aunt (adopted from Ryan's family), and every time I look at it, it reminds me of the wonderful love-filled family I am marrying into. Try out the recipe and remember to celebrate the things that matter! 




  • 1 Tbsp. olive oil or other cooking fat
  • 1 - 1.5 cups leftover roasted veggies (I bell peppers and rainbow carrots)
  • 6 eggs


  1. Preheat oven to 375 degrees
  2. Brush the bottom of your pie dish with the cooking oil
  3. Place the veggies in the dish
  4. Beat the eggs until well combined, and then pour them on top of the veggies
  5. Bake for 30 minutes
  6. Let rest for 3-5 minutes, and then slice and enjoy!

NOTE: The veggies were previously roasted at 400 degrees for about 45 minutes with oil, salt, pepper, and garlic powder. If you don't have roasted veggies, you can simply saute your veggies of choice and then use them in this recipe.