This weekend, I was inspired by good friend and fellow health coach at Simply Living Healthy Today to make a quiche, but I wanted to add a crust. (Hello, carb queen!) Thus, this plantain-crusted quiche was born! And it was DELICIOUS.
What you need:
1 Plantain (the greener the better)
1 cup chopped spinach
1 cup chopped mushrooms
1/4 cup shredded cheddar cheese (optional)
1 TB coconut oil
Salt & Pepper
1. Preheat oven to 350
2. Peel plantain and slice into several pieces lengthwise (try for 5).
3. Heat up a pan over medium-high heat and add coconut oil (save a little for greasing the pie pan.) Add plantains to pan and cook them for about 4 minutes each side.
4. Add about 2 tbsp of water to the pan, cover, and reduce the heat to low. Let cook for an additional 5 minutes, until soft.
5. Grease a 9″ round pie pan with coconut oil and arrange the plantain strips along the bottom of the pan to form a crust.
6. In a medium-sized mixing bowl, whisk the eggs together. Add mushrooms, spinach and cheese.
7. Pour egg mixture over plantains in the pan. Top with pinch of salt and pepper and place in the oven for 30 minutes, or until the top of the quiche is cooked and no longer runny.
8. Remove from oven and let cool. Cut into 4 pieces and enjoy!
The little man got his first cold of the season so it was a watching movies and baking kind of day. He wanted a cookie, but I didn’t want to load him up on sugar! I made these 21 Day Fix approved healthy oatmeal craisin cookies and they were a perfect amount of chewy and a just a little sweet. Next time I might even add some dark chocolate chips! These were great as a little breakfast bar too since they aren’t super sweet. Two of these cookies equals 1 yellow container for 21 Day Fix.
Here is the recipe:
1 1/2 cups rolled oats
1/2 cup almond flour
1/2 cup no sugar added applesauce
1/4 cup unsweetened almond milk
1 T honey
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 cup craisins
Mix it all and drop 12 cookies, BIG ones onto a baking sheet. These don’t puff up TOO much so you can put them pretty close! Bake at 350 for 12-15 minutes (mines was 12).
I’m bringing back meatless Mondays! I adopted a veggie-centric diet about five years ago and haven’t looked back. Sometimes people have the idea that a meal without meat will leave you hungry, but that’s just not the case! On Mondays I’ll be sharing delicious vegetarian meals that the whole family will love. This is one of my favorite summertime meals, especially because it incorporates the grill!
Grilled Portobello Margarita
2 Portobellos-stems removed
olive oil-enough for basting, season with fresh or powdered garlic and oregano
mozzarella- fresh/buffalo or shredded
1 ripe tomato
basil for garnish
1. Combine oil, garlic and oregano
2. Heat grill or pan to med-high
3. Brush portobellos with oil mixture
4. Grill mushrooms about 4 minutes per side
Meanwhile slice tomato and cheese.
5. When mushrooms are done, top with cheese and grill ( covered) till cheese melts.
6. Top with tomato and basil.
Notes: You can serve this on top of greens and it’s delicious with a black bean and corn salad on the side.
21 Day Fix (You’ll need to measure per your plan)
Green: Mushrooms, Tomatoes
Tsp: Olive Oil
I’ve been feeling in a bit of rut lately with cooking, because it feels as though I’ve been making the same things over and over again! So I decided to switch it up today. My favorite meal of ALL TIME is Eggplant Parmesan. I can’t get enough. However, my usual recipe does not fit in the 21 Day Fix nutrition plan. I basically use a half bottle of oil to fry up the eggplant. Right.
I put together a Fix-approved version and it was DELICIOUS. My husband loved it so much that he got bummed out when he back for more and we’d already eaten it all. Here’s what I did.
Slice up your eggplant. Dip it in eggs and place it on parchment paper on a baking sheet. Top with your seasoned breadcrumbs. Bake for about 15-20 minutes depending how thick your slices are. Take it out the oven and use a spatula to move the baked eggplant from the baking sheet to your casserole dish. Pour your sauce over the eggplant. Top it with your cheese. Bake for 20 minutes or until the cheese is melted and sauce is bubbling. I served mine over a bed of steamed Zoodles.
– 1 large eggplant
– 2 eggs
– Homemade breadcrumbs (2 slices of wheat bread, toasted then crumbled)
– 1 cup of plain tomato sauce
– 1/4 shredded mozzarella cheese
– Salt-free italian seasoning
– Pepper for seasoning
Makes 2 servings (Zoodles not counted): 1 green, 1/2 red, 1 yellow, 1/2 purple, 1/2 blue
This is an easy, 21 Day Fix-approved crock pot recipe that my family loves. Setting it and forgetting it is the best! It takes the stress out of dinner time.
Pineapple Pork Tenderloin (4 servings, varies based on size of tenderloin)
21 Day Fix: 1 serving = 1/4 Green, 1/2 purple, 1 red
– 2 cups of frozen pineapple
– 1 red bell pepper, diced
– 2 1lb pork tenderloins
– 4 TBS apple cider vinegar
– 4 TBS balsamic vinegar
– 2 TBS brown mustard
– Black pepper
– Garlic Powder
Place pork tenderloins in the crock pot and season both sides with black pepper and garlic powder, top each pork tenderloin with 1 TBS of brown mustard and rub it in. Add the apple cider vinegar and the balsamic vinegar to the crock pot. Top with the chopped bell pepper and frozen pineapple. Cook on low for 6-8 hours. Should make about 4 servings, but I chop up the tenderloin and measure out my red portion. The pineapple is soooo delicious and reminds me that winter won’t last forever 🙂
I CRAVE salty crunchy goodness. These sweet potato chips do the trick without me having to open up a bag of the unhealthy alternatives. Plus, I have my 21 Day Fix portion control container so I won’t overindulge. Which is easy to do because these are SO GOOD!
1-2 small sweet potatoes, washed an dried
1 TBS olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 teaspoon cayenne pepper
Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
Cut the potatoes in 1/4-inch-thick slices (I recommend using a slicer!) In a large bowl, add the oil and seasonings. Add the sliced potatoes and toss to coat. Place in a single layer on the prepared baking sheet. Bake until lightly browned and crisp, about 10 minutes.
You can get creative when you make these! Next time I might try a little cinnamon 🙂 Enjoy!
If you’re looking for a fun and healthy treat this week then you have to try this pineapple whip! It’s only three ingredients and so good. We served my son’s in an ice cream cone and put it in dishes for us adults 😉
Healthy Pineapple Whip
– 1 cup frozen pineapple
– 1/2 cup almond milk
– 1 TBS honey
Directions: Blend ingredients in high speed blender. We use our nutribullet! Serve, enjoy and daydream of summer!