Meal Prep Idea: Easy Crustless Quiche

Hi friends! I don't have any Friday Favs to share with you today but, I do have a recipe that takes just minutes to whip up. Even though the picture quality is kind of terrible, I wanted to share it today in advance of "Sunday Meal Prep". If you're starting to get on the "meal prep" bandwagon (which I recommend, especially for lunches) this would be an easy one; even if you only have 10 minutes to spare this weekend. 

Mid-week, I realized I didn't have anything to bring to lunch for the next few days, so I decided to get a little creative. An added bonus about this meal: it can be eaten for breakfast, lunch, or dinner AND it's a great Friday meal during Lent (if you practice that!) Here's the recipe!

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EASY CRUSTLESS QUICHE

NEED:
- 8 organic eggs
- 1 oz cheddar cheese, shredded
- 1 pepper, chopped
- 2 handfuls of baby spinach
- Salt/Crushed Red Pepper to taste
- 3 Tbs of buffalo sauce or a few shakes of hot sauce (not needed if you don't have it on hand - it adds just a little extra spice and flavor)
HOW:
- Whisk the eggs
- Fold in the shredded cheese and veggies (You really could use whatever veggies you'd like)
- Pour into a greased 8x8 baking dish
- Bake at 400 degrees for 12-15 minutes
SERVE:
- Cut into 4 equal pieces
This equates to approximately 190-220 calories per serving (more if you use the buffalo sauce, less if you don't) but, more importantly it's loaded with protein from the eggs, nutrients and fiber from the veggies and a little fat from the cheese to make it satisfying.

I packed mine over a bed of greens.

When I got to work, I put the whole thing in the microwave to make the spinach wilty and then topped it with a little hot sauce!

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I hope you all have a fabbbbbuloussss weekend filled with fun times, sunshine, laughter, good food, and a little movement! xo

15ish minute Meals: Cauliflower Rice bowl with Taco Chicken

For me, there's nothing much easier to cook than a pound of ground organic chicken or turkey (mmm that sounded sexy.... oye). Anyway, it's fast, flavorful, healthy, and completely versatile. Lately, I've been creating a variety of rice and quinoa bowls that are full of flavor, protein, and veggies. Since I usually work out at night, these bowls are super satisfying because they are packed with so many nutrients and the complete package of carbs/proteins/fats. As an added bonus, they will please the guys in your life, too. Bowls = can add as much to it as they want. 

via GIPHY

Alright, let's get to the recipe, shall we?

I've been wanting to make cauliflower rice for a while now, but, who has time for that at 8pm when you're just trying to make a fast and healthy dinner? When I found out that Trader Joes sells pre-made frozen cauliflower rice, I basically ran to my closest location and grabbed three bags.

So, what I'm getting at is this meal isn't even made with quinoa or rice. It's essentially carb free if you're into that. (I'm SO NOT into that, I LOVE carbs, but, I do try to balance my meals so for example, if I go carb heavy during the day, I like to lighten it up at night)

Moving on...  Cook up your ground meat with taco seasoning

Heat the cauliflower rice according to the instructions. It only takes a few minutes and I added some frozen corn to the mix for some extra flavor. (The "rice" is good! It just needs some salt and maybe a little evoo.)

Cut desired veggies. Peppers, tomatoes, and avocados are my go-tos.

And then, build those bowls! (See that heat coming off those bowls?!)

I layered baby spinach on the bottom and immediately topped it with the cauliflower rice and taco chicken. The heat will make the spinach wilty so that it mixes in quite nicely with the rest of the bowl. Next, top with desired veggies and give it a couple squeezes of hot sauce or lime juice for good measure. 

Grab a fork and dig in! This meal has protein, fiber, healthy fats, little carb (from the corn), vitamin c, bs, a, antioxidants and more. Let me know if you have any questions and enjoy! Have a GREAT Thursday. xo

Living off the Land #3

Happppy Thursdayyyy Friendsss! So, last week I re-ignited the "Living off the Land" series with two posts containing ingredients that were already in my kitchen. I have one more installment to share from last week's ingredients that I must share! The first meal I made last week was the buffalo chicken rice bowls and then I made the buffalo chicken quesadillas. Both meals used black beans, buffalo chicken, and a little bit of mozzarella. On Saturday, I used up the rest of the beans and mozzarella in this simple quinoa bowl that packed a whole lot of flavor!

NEED:
- 1 cup of quinoa
- 1/2 cup of black beans
- 3 carrots, shredded
- 3 celery stalks, chopped
- 2 tbs mozarella cheese
- 1/4 avocado (or more if you have it on hand)
For the dressing: Use the below ingredients, mix very well and set aside (I use a tiny immersion blender). Also, update amounts as you see fit to taste. This dressing will be creamy from the tahini.)
- 1 tbs tahini
- 2-3 tbs evoo
- 1/2 tbs mustard
- 1.5 tsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1 tsp of liquid aminos (or soy sauce)
- crushed red pepper, garlic powder, and dry oregano to taste

Add beans, celery and carrots to a bowl.

Cook and toss in the quinoa.

This is what the dressing looks like, pre-blended.

Mix.

Mix well with the dressing.

Plate and serve as is or with a dreamy fried egg so that all that yellowy goodness drips onto the rest of the plate.

Enjoy!
This meal is PACKED with protein, vitamins, and healthy fats. The liquid aminos and the tahini really make the dressing come out incredibly flavorful. The crunch from the celery adds a nice touch while the optional fried egg just ties everything together.

I hope you enjoyed reading through these three meals! More to come from "Living off the Land" in the near future!

Have a FAB Thursday!