Thursday, March 27, 2014

Mushroom and Broccoli Quiche

I don’t know what it is, but I have been on a serious egg kick lately. I mean, more so than normal. I already eat eggs every day for breakfast, but lately I’ve been eating them for snacks and/or dinner too. One of the girls I work with has raises her own chickens, so I always buy them from her – three dozen at a time.

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My favorite way to eat them – as I’ve mentioned numerous times before – is omelet style, with goat cheese and sometimes some spinach and mushrooms.

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This was today’s breakfast. The eggs were good, but the toast would have been better if it wasn’t burned to a crisp.

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I know a lot of people trying to lose weight only eat the whites, but I must say I am 100% Team Yolk. Don’t get me wrong – I’ve gone through plenty of egg white phases myself; but after knowing everything I do now about the health benefits of the yolks I’ll never give them up again. Not to mention, plain egg whites taste SO BLAND. Blech.

Egg yolks have a reputation of being high in cholesterol, but to be honest, this isn’t a concern for someone who is young and healthy and/or has excellent cholesterol levels. Plus, there is some evidence that egg yolks may help raise your HDL, which is the “good,” heart-protecting kind. Additionally, egg yolks are incredibly nutrient-rich. If you ditch the yolk, you’re pretty much just left with about 4 grams of slimy, white protein with no additional nutritional value. Mmmm…

Anyway, another one of my favorite ways to incorporate eggs into my diet is in a classic brunch dish: quiche!

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One of the things I’m trying to improve on right now is the frequency in which I eat out during the week (less eating out = savings on money and calories), so tonight I decided to try my hand at making my own quiche. I checked out a bunch of different recipes, but here’s what I ended up doing for mine.

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Mushroom and Broccoli Quiche

Ingredients

  • 1 – 9” pie crust
  • 1 Tbsp extra virgin olive oil
  • 1/2 cup chopped onion
  • 1 cup chopped broccoli
  • 1 cup sliced mushrooms
  • 1/2 clove chopped garlic
  • salt and pepper to taste
  • 4 eggs
  • 3/4 cup skim milk
  • 1 cup shredded cheddar cheese

Directions

Preheat oven to 375 degrees. In a medium sized pan, heat olive oil on medium heat and add onion, broccoli, mushrooms, garlic, salt and pepper. Sauté veggies for about ten minutes, until soft. While the vegetables are cooking, whisk eggs and milk in a medium sized bowl. Pour cooked veggies into pie crust and top with cheese, then pour egg/milk mixture over top. Bake for 45-50 minutes, until eggs are done.

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I didn’t calculate the calories because honestly, I haven’t been calorie counting. However, if any of you make this and end up calculating the calories on a slice (1/8 of the quiche), please feel free to leave it in the comments!

Enjoy :)

Monday, March 24, 2014

Scenes From the Weekend

 

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  1. I Met a couple friends for dinner at Olive Garden on Friday night and I inhaled this Baked Shrimp Ziti. It’s new on the menu, and it’s freakin’ fantastic. (Side note: I actually didn’t finish the whole thing and managed to save about 1/3 of it for lunch on Saturday. WIN.) After dinner we went over to one of the girl’s apartments and had a few glases of Smirnoff Tuscan Lemonade, which leads to me picture number two…
  2. #selfie. Always necessary when consuming alcohol.
  3. I’m in the process of becoming a Diabetes Educator for work and I have to complete this online course of about 25 different videos/quizzes. The live training is on Wednesday so I need to have all of the online stuff done by then. Needless to say, I spent a lot of my weekend in front of my computer. Oh, and note the healthy snack in the picture! Another win.
  4. Mikey enjoyed having me around this weekend, but he made it rather difficult to get my work done. He does look comfortable though, doesn’t he?
  5. Breakfast for dinner has happened the last two nights. More specifically, my Greek yogurt pancakes. <—most popular post/recipe on the blog. Topped with maple syrup and microwave-baked apples.
  6. This is my “hello from the elliptical!” face. I was exhausted last night but still wanted to get in a quick workout so I drove to the clubhouse and hopped the elliptical with my iPad for a half hour. An easy half hour on the elliptical is better than nothing!

That was pretty much my weekend in a nutshell. The only thing missing is Saturday night when I didn’t take any pictures. I went out with some coworkers and it was a blast. We went to dinner at Blue Tractor and I had a burger with goat cheese, avocado salsa, and herb aioli. I’m not much of a meat/burger person, but seriously – it was amazing.  Anyway, it was a good weekend. Lots of fun, but I got a lot of work done, cleaned my apartment, got in a workout, and kept my eating under control for the most part.

Here’s to another good week!

Friday, March 21, 2014

Looking Back on the Week

Today will be day five of “getting back on track,” and I must say that this week has gone well. I’ve gone about things with a different approach this week than I have with previous weight loss attempts, with the main difference being on my diet. Instead of focusing on eating less and on what I CAN’T eat, I’ve been thinking more about exactly WHAT I am putting in my mouth and focusing on eating more nutritious foods. I haven’t been counting calories or tracking my food, but instead I’ve been eating when I’m hungry and have been trying to make healthy choices. I already shared a lunch photo from Monday, but here are a couple others from the week:

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This was eaten at home before going to work on Tuesday (I worked the closing shift). It was an Amy’s Pesto Tortellini bowl with carrots and Greek Yogurt veggie dip on the side. I also had a pear (forgot how much I love those!). It’s nothing fancy, but I haven’t been doing much cooking lately and I love Amy’s frozen meals.

This was my packed lunch from Wednesday:

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Spinach salad (with the normal toppings – goat cheese, dried cranberries, and sunflower seeds), two hardboiled eggs, a Larabar, carrots and dip, and two clementines. I can’t tell you how much better I feel after actually eating fruits and vegetables this week. My food choices have seriously been SO BAD lately – it’s like my body needed a detox or something.

I purchased these Bolthouse Farms juices when I was grocery shopping on Sunday to mix things up and dab my toes into the whole juice trend that’s going on right now.

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I know it’s not the same as homemade juice and there’s a lot of sugar in the drinks, but there’s also a lot of nutrients in them. I drank the smoothie for breakfast on Monday and Thursday this week when I worked the early shift. I have to be at work at 7 am when I open, so it was really convenient to just grab this smoothie and take it to work with me. (Bonus – I got to sleep in an extra 20 minutes because I didn’t have to make and eat breakfast at home.) I ended up drinking half of it on each day (a serving size is only half the bottle and has 190 calories) and eating two hard boiled eggs as well for some extra protein. I haven’t tried the Orange and Carrot juice yet, but I did try the Daily Greens one yesterday afternoon.

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The intention was to enjoy it as an alternative to coffee for an afternoon pick-me-up, but I have to be honest – there wasn’t that much enjoyment going on. It pretty much tasted like liquid Romaine lettuce, but I still choked down half the bottle because it was a lot easier than eating a bunch of kale, spinach, Romaine, cucumber, bell pepper, and everything else that was in that drink. I don’t think that any 100% pure vegetable juice is going to taste good, but this one was definitely tolerable. I actually do plan on buying it again, simply because of how many vegetable servings are crammed in that little bottle.

I don’t really have any other food pictures to share from this week, other these bean tacos that I made for dinner last night.

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These tacos have sort of become a weekly staple in my house. I will admit – I do fry the corn tortillas. However, I wipe off as much of the excess oil as I can and since the corn tortillas are so low in calories, I don’t feel that guilty about it. I usually make three at a time for meal and fill them with refried beans, guacamole, a little sour cream, spinach, and some shredded cheese.

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Mmm mm good.

Okay, so on Monday I shared some goals for the week and I wanted to quickly look back on those and talk about how I’m doing.

  • No sweets until the weekend
    • I have done surprisingly well with this one. My sugar cravings have been out of control lately, but this week I have managed to say no to all of the treats at work people have brought in, and more importantly, I have not brought in any of my own! I was becoming a major contributor to the pharmacy candy stash but this week I put a stop to that. The only time I slipped was on Wednesday when my neighbors invited me over for dinner. They pulled out a package of peanut butter Oreos for dessert and I had a hard time resisting, but I stopped myself at two. #success
  • At least four servings of fruits/vegetables per day
    • I haven’t been keeping track of exactly how many servings I’ve been eating, but I know it has been at least three. I’ve eaten a spinach salad every day and at least a couple pieces of fruit, and that in itself is a major feat.
  • Three workouts
    • I’ve gotten in two out of three so far, and I plan on getting in number three tomorrow. On Tuesday I did thirty minutes on the elliptical along with an upper body workout, and last night I walked on the treadmill for thirty minutes. I realize these are not the same kinds of intense workouts I used to do back in the day, but I’ve chosen to focus my efforts on my food choices this week and haven’t been putting as much pressure on myself in the exercise department. That will come in time though, I know it. My efforts have paid off too, because I’m down a few pounds since Monday!


I’m off to make some breakfast and then it’s time to head into work for the day. TGIF! 

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