Fitness Crazed Foodie
Lover of all things food and fitness related
After a long summer break from blogging, I'm baaaackkk!!!
This summer has been filled with lots of traveling, enjoying time outside, and moving up the career ladder-- I went through over 50 hours of education through the Equinox Fitness Training Institute to work towards becoming a Tier 3 Personal Trainer, and I also became Pre and Post-Natal certified.
I put blogging on the back burner, but now I'm back with more content than ever. I have recipes, travel and food posts, and general lifestyle advice coming in strong the next couple months!
Ok time to get you drooling over this Veggie Breakfast Quiche...
I decided to meal prep this quiche to have for breakfast every day this week because I was getting sick of my usual oats and peanut butter. I needed to get out of that same old routine, and this was the perfect fix. It is packed with protein and veggies, while sitting on a gluten-free sweet potato crust that is to-die-for.
Makes 6 servings
1 large sweet potato
1/2 white onion
8 cherry tomatoes, halved
2 heaping cups of spinach
1 cup broccoli
4 egg whites
1/3 cup unsweetened almond milk
1/2 cup 1% fat cottage cheese
Salt and pepper
Preheat oven to 375. Spray a pie pan with cooking spray. Slice the sweet potato into very thin circular slices and spread the slices on the bottom of the pan and up the sides. Add the leftover pieces on top (it doesn't have to be a perfect crust, it will get messy!). Bake in the oven for 25 mins.
While these are baking, prepare the veggies and egg mixture. Spray a saute pan with cooking spray and add the chopped white onion. Cook for 3 mins, then add the tomatoes and spinach. Quick steam the broccoli in the microwave (just add a little water to a bowl and cover it with a paper towel for 2 mins), then add to pan. Once the spinach is wilted down, turn off the heat.
In a big bowl, whisk the eggs, egg whites, almond milk and cottage cheese. Add a couple dashes of salt and pepper (and red pepper flakes if you want some heat!).
Once sweet potatoes are done, add veggie mixture evenly on top. Then, pour over the egg mixture carefully- it will fill all the way to the top!
Pop in the oven and bake for 35 mins. Top with a salt, pepper and any other spices you like. Serve with some slices of avocado, salsa, ketchup, or it's great exactly how it is! ENJOY!
About this Section
This section is here to share my experiences in the kitchen and to give you inspiration to try out healthy and fun recipes!