recipes

10 Feb

Don’t you worry…i’m not turning this into a food blog. But I have had some successes in the kitchen that I wanted to share.

643ef55c722d11e293dd22000a1fb194_71. Loaded Quiche
This was kind if a fluke. I had this gluten free pie crust that was leftover from thanksgiving and was taking up room in the freezer. I was trying to think of ways to use it but not make something sweet. I wanted to do some kind of pot pie but then landed on a quiche. I’ve now got breakfast or lunches for a week or so! Here’s the details.

The goods
1 pie crust – store bought or homemade…I’m not picky
6 eggs
3/4 cup of milk – I used almond milk but if you don’t have to be dairy free regular milk is fine.
1 1/2 cups spinach
1 1/2 cups mushrooms
1/2 of a red onion
2 cloves of garlic
1/2 cup diced tomatoes – canned is fine…but don’t use the juice
3 slices of cooked bacon – I used turkey bacon but you can use regular too
Salt and pepper
Optional – 1/2 cup of your fav cheese.

what to do
Pre heat the oven to the specifications of your pie crust.

Sauté the garlic, onions and mushrooms over medium heat in a pan with a bit of oil or cooking spray. You want them to be nice and browned.

When the garlic onions and mushrooms are done dump your spinach in the pan and turn off the heat. This will start to wilt the spinach but not cook it.

Beat together your eggs and milk and a pinch of salt and pepper

Add what’s in your sauté pan as well as the bacon and tomatoes (and cheese if you are using it) to the egg mixture.

Prick the bottom of your pie crust.

Pour egg mixture into pie crust.

Bake in oven until the center is done. About 40 minutes.

You can eat this warm or cool…whichever you like!

2. Very Berry Oatmeal

I love Oatmeal! My good friend & team-mate Drew is my oatmeal guru. He makes the best oatmeal and has taught me a lot about oatmeal making basics that you can alter to make tons of different flavors (even tips to cleaning up after your oatmeal! Hint…use cold water! You won’t fighting with that gluey paste in your bowl or pot)

My latest version of oatmeal is a very berry oatmeal! I’ve shared another fall themed version here.

the goods – this is a one person serving…adjust your quantities accordingly.

1/2 cup of oats

1/2 cup of water

1/2 cup of milk (pick your poison here…i drink almond milk but any kind of milk would work.)

1/4 cup of blueberries

5 strawberries sliced

1 tsp vanilla extract

a dash of your favorite sweetener (mine’s sweet leaf stevia)

what to do

Cook the oats according to the instructions on the side of the container. Mine says 1/2 cup of oats to 1 cup liquid. I use half water and half almond milk.

As the liquid is heating up throw your fruit, vanilla and sweetener in. You don’t have to do it right at the beginning but definitely before it comes to a boil.

When your liquid comes to a boil (and be careful here…it can have a tendency to boil over) add the oats and stir to combine.

I use quick cooking oats so they cook for 1 minute then you turn the heat off and cover it for another 2 mins.

Then you get to eat this yumminess! The blueberries give the oatmeal a fun purple color and the strawberries are delish and soft.

YUM! And bonus…this whole thing is only 210 calories (if you use almond milk and a calorie free sweetener)

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I hope you enjoy these kitchen successes I’ve had!

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