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!
You know a recipe is a hit when your four year old asks, “Mommy, can I have more chili? Because that was yummy!” Chili is one of my favorites to make because you can really get creative! You can add veggies, meats, and make it as hot or as mild as you’d like! This is a simple, kid-friendly version that can be whipped up in no time.
28 ounce can crushed tomatoes
1 can black beans (drained and rinsed)
1 can white kidney beans (drained and rinsed)
8 ounces of frozen bell peppers or 2 fresh, any color
1 tsp minced garlic
1 tsp cumin
1 tsp cayenne pepper
1 TBS oregano
1 TBS extra virgin olive oil
pepper, to taste
In a large pot saute the peppers and garlic in the olive oil for a few minutes (if the peppers are fresh saute until soft). Add the rest of the ingredients and let everything simmer on low-medium heat for 30 minutes, stirring occasionally. I like to serve over a bed of spinach!
Trader Joe’s carries tri-color frozen peppers and I love them. That’s what I use in this recipe!
If you want to add more heat feel free to amp up the seasonings and/or add a jalapeno. My son isn’t a fan…yet 😉 If you cook up this recipe please let me know how you like it.
21 Day Fix
One serving would be 1 cup and I would count it as 1 yellow, 1/2 purple, 1/4 green (if you serve over spinach count that as a green too or you could add more peppers too!)
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