We have been putting all of our Christmas presents to good use! Like my new running shoes…
some ice skates…
Nate’s slack line (which he can actually do!)…
and my new book, Run Fast. Eat Slow. by Shalane Flanagan! I was happy to read that we eat a lot of the same pre and post-race foods! Sometimes I change/put my own twist on the recipes and this one has a few more steps than I’m used to, but it is SO good… I have to share!
Pear & Pig Quiche
1.5 cups flour
1/2 teaspoon fine sea salt
8 tablespoons unsalted butter
1/2 cup cold water
8 eggs (beaten)
1/2 cup feta cheese
1/4 teaspoon fine sea salt
1/4 teaspoon ground pepper
3 slices bacon (chopped)
1/2 yellow onion (chopped)
2 cups kale (stems removed)
1/2 ripe pear (sliced thin)
Cut the butter into cubes and chill in the freezer for 10 minutes.
Combine flour, chilled butter, and water in a food processor until dough begins to clump.
Use your hands to shape into a ball, then flatten slightly, wrap in plastic, and chill in the fridge for at least 30 minutes.
Preheat oven to 425 degrees.
Use a rolling pin to roll the dough into a circle. Rotate the dough and add more flour to prevent sticking.
Lay the crust in a deep 9 inch pie pan. Use your fingers to crimp edges. Prick the bottom several times with a fork.
Bake the crust on the middle rack for 28-30 minutes. The bottom should be lightly golden brown.
Reduce oven temperature to 350 degrees.
Whisk together eggs, feta, salt, and pepper.
Heat a skillet with bacon and onion over medium heat until lightly browned (about 5 minutes). Add the kale and cook, stirring frequently, just until wilted (about 1 minute).
Place the onion-kale mixture in the crust. Pour the egg mixture over top. Arrange pear on top.
Place the quiche in the center of the oven and bake until the eggs are set and top is golden (about 60 minutes).
Let cool 10 minutes and run a knife around the edge to loosen. Cut into slices and serve!
Ok, so I feel like pumpkin seeds are the ultimate win/win! They are fun and tasty (plus healthy)! Our kiddos are a bit too small to actually cut the pumpkin but they have fun giving their input and watching! They wouldn’t pull the seeds out with their hands, but they did use a big spoon!
Once the seeds are out…
rinse and add flavor! This time I made three different batches: lemon pepper, red hot, and sriracha. *They would also be great with honey, cinnamon, salt, pepper, garlic… the possibilities are endless! I put the seeds into a ziplock bag with a little flavor and mixed.
Then I put them on baking sheets and cooked at 300 degrees for about 1 hour being sure to flip/turn the seeds every 10-15 minutes. They should be dry and crispy when they are done but not burnt. I love to eat them warm but also munch on them once they are cool.
They not only taste great… the health benefits are amazing!
I also cooked some for an activity at Ellie’s Pre-K class. The kids had to match the number to the pumpkin seeds to complete the pumpkin puzzle! We then added the pumpkins together. They had fun and so did I!
That night Denny used pumpkin seeds to practice his spelling words by using them in his nightly homework for his “Halloween Scene.” He said that this made his homework really fun!
I definitely recommend trying out pumpkin seeds and check out our crazy pumpkins!
I don’t always love trying new things… but when I do it usually turns out great!
So, this week we did a few new things! An indoor playground place…
and a Pirate game! (So much fun!)
This garden girlie picked these and so we came up with Zucchini Boats!
They are definitely kid friendly (especially if they get to use a knife! 😉 )
I love that you can make them how you like. For the kids we left off the tomatoes, but you could also add black beans, corn, rice, etc.
Here’s the recipe… perfectly paired with watermelon for an easy and fun summer dinner!
3 medium zucchini
1 pound lean ground turkey
2 tablespoons Italian seasoning
1 tomato (chopped)
1 cup mozzarella cheese
1 tablespoon EVOO
3 cups arugula
Wash and cut zucchini. Spoon out a little of the cut zucchini to make it boat-like. Add Extra Virgin Olive Oil to outside. Place on cooking sheet and set aside.
Brown ground turkey. Season with Italian seasoning.
Add ground turkey and tomatoes.
Bake at 350 degrees for 25 minutes.
Add mozzarella cheese and back an additional 5 minutes.
Serve over arugula and Enjoy!
If you are interested stepping outside of your comfort zone a little and joining my upcoming group, trying shakeology, or learning more about what I do as a Beachbody coach fill out the form below and I will be happy to help!
I just finished up teaching two classes at the local community college for upper elementary grades. The classes combined a lot of fun science things into a few short days. While it was fun to get out (wearing real clothes) and feeling appreciated (a student gave me this flower), I missed my little kids!
So, we’ve been doing a bunch of the experiments together now!
Then we started experimenting with zucchini’s! 🙂 I am on a mission to eat them all up from our garden! This is a good one:
Zucchini Banana Bread
1/2 cup banana (mashed)
3/4 cup zucchini (grated)
2 tablespoons honey
1 tablespoon coconut oil
2 teaspoon vanilla
1/4 cup nonfat plain greek yogurt
1 tablespoon chia seeds
1 1/4 cup flour
2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
In a large bowl mix banana, zucchini, egg, honey, oil, vanilla, yogurt, and chia seeds until well blended.
In a medium bowl whisk together flour, baking powder, cinnamon, and nutmeg.
Gradually mix dry ingredients into the large bowl.