Pear and Pig Quiche

We have been putting all of our Christmas presents to good use!  Like my new running shoes… FullSizeRender-2.jpg

some ice skates…IMG_7422.JPG

Nate’s slack line (which he can actually do!)…  FullSizeRender-1.jpg

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

Ingredients:

CRUST-

  • 1.5 cups flour
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons unsalted butter
  • 1/2 cup cold water

QUICHE-

  • 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)

 

Directions: 

CRUST-

  1.  Cut the butter into cubes and chill in the freezer for 10 minutes.
  2. Combine flour, chilled butter, and water in a food processor until dough begins to clump.
  3. Use your hands to shape into a ball, then flatten slightly, wrap in plastic, and chill in the fridge for at least 30 minutes.  FullSizeRender.jpg
  4. Preheat oven to 425 degrees.
  5. Use a rolling pin to roll the dough into a circle.  Rotate the dough and add more flour to prevent sticking.
  6. Lay the crust in a deep 9 inch pie pan.  Use your fingers to crimp edges.  Prick the bottom several times with a fork.
  7. Bake the crust on the middle rack for 28-30 minutes.  The bottom should be lightly golden brown.

 

QUICHE-

  1. Reduce oven temperature to 350 degrees.
  2. Whisk together eggs, feta, salt, and pepper.
  3. 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).
  4. Place the onion-kale mixture in the crust.  Pour the egg mixture over top.  Arrange pear on top. pig and pear.jpg
  5. Place the quiche in the center of the oven and bake until the eggs are set and top is golden (about 60 minutes).
  6. Let cool 10 minutes and run a knife around the edge to loosen.  Cut into slices and serve!

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Pumpkin Seeds!

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!  image2-2.JPG

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.
IMG_5438.JPGThen 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.  IMG_5447.JPG

They not only taste great… the health benefits are amazing!Screen Shot 2016-10-26 at 12.30.41 PM.png

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!  IMG_6309.jpeg

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!   IMG_7216.jpeg

I definitely recommend trying out pumpkin seeds and check out our crazy pumpkins!  image1.JPG

Healthier Pumpkin Bread

It may not look or feel like Fall yet… (My hair was crazy after this run!  It is WAY too humid!)IMG_3836.jpeg

but that doesn’t mean we can’t pretend!  After a hot run PIYO and air conditioning sound perfect!  IMG_1587.jpeg

Plus, there is nothing better than pumpkin flavored foods to get in the mood for Fall.  So my littlest guy helped me with these!  IMG_3180.JPG

I have been making mini muffins for the kids and bread for Nate and I!  Same recipe.. I just take the muffins out of the oven 10-15 minutes sooner.  IMG_3154.JPG

Healthier Pumpkin Bread

Ingredients:

  • 1 1/2 cup pumpkin
  • 1/2 cup plain nonfat Greek yogurt
  • 1 egg
  • 1 teaspoon vanilla extractIMG_3142.JPG
  • 1/3 cup coconut oil (melted)
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon nutmeg
  • 1 cup whole wheat flour
  • 3/4 cup oat flour (blended oats)
  • 1/2 cup dark chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease pan(s).
  3. In a large bowl, mix pumpkin, yogurt, egg, vanilla, coconut oil, and brown sugar until well combined.
  4. In a a small bowl, mix flour, oat flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
  5. Mix the wet into the dry until combined.
  6. Stir in the chocolate chips.
  7. Pour into prepared pan.  For bread bake about 60 minutes, for muffins about 35 minutes or until a fork when inserted into center comes out clean.
  8. Let cool then enjoy!

Hope you have a great day and can enjoy the hot sunshine until it really is Fall!  El.png

Zucchini Boats

I don’t always love trying new things… but when I do it usually turns out great!  IMG_2237.JPG

So, this week we did a few new things!  An indoor playground place…  IMG_9649.jpeg

and a Pirate game!  (So much fun!)IMG_1980.jpeg

This garden girlie picked these and so we came up with Zucchini Boats!  IMG_3336.jpeg

They are definitely kid friendly (especially if they get to use a knife! 😉 )IMG_2204.JPG

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.  IMG_2202.JPG

Here’s the recipe… perfectly paired with watermelon for an easy and fun summer dinner!  zucchini.jpg

Ingredients:  

  • 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

 

Directions:

  1. 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.  IMG_4207.jpeg
  2. Brown ground turkey.  Season with Italian seasoning.IMG_7934.jpeg
  3. Add ground turkey and tomatoes. IMG_7404.jpeg
  4. Bake at 350 degrees for 25 minutes.
  5. Add mozzarella cheese and back an additional 5 minutes.
  6. 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!

 

 

Healthy Zucchini Banana Bread

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!  IMG_5932.jpeg

So, we’ve been doing a bunch of the experiments together now!  IMG_2396.jpeg

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:  IMG_1155.JPG

Zucchini Banana Bread

Ingredients:

  • 1/2 cup banana (mashed)
  • 3/4 cup zucchini (grated)
  • 1 egg
  • 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

Directions:

  1. In a large bowl mix banana, zucchini, egg, honey, oil, vanilla, yogurt, and chia seeds until well blended.
  2. In a medium bowl whisk together flour, baking powder, cinnamon, and nutmeg.
  3. Gradually mix dry ingredients into the large bowl.

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*Bake 1 loaf at 325 degrees for 35 minutes.

or

*Bake 12 cupcakes at 325 degrees for 25 minutes.
enjoy.png

Memorial Day Weekend

*Land of the free because of the brave*

This American girl and boy are reaching out to give everyone a big hug! 😉  Hope it was a great weekend for all!IMG_8257.jpeg

We did a lot of playing and partying with family and friends.  Then this BIG guy slept over at Gigi and Poppy’s house for the FIRST time away from his mom and dad!  IMG_7924.PNG

We got to have a long date night… and sleep in!  Of course, we fit in lots of working out together!love.png

There was a lot of good food too!  Some healthy and some not so healthy… but it’s all about balance!  We created a new Shakeology recipe that is delicious!  Definitely a must try!   cafe berry latte.jpg

If you are interested in trying Shakeology or finding out more about my mission to help others feel their best fill out the form below!

 

Apple Cinnamon Bites

We have been busy around here!  My sister is home for a few days – until she leaves for her awesome summer job – so we have been squeezing in lots of our favorite things!  Obviously running…IMG_5638.jpeg

…and some baking!  All healthy things of course! 🙂  One of my biggest tips DON’T BAKE WHEN YOU’RE HUNGRY!  And so before we sipped on this deliciousness… IMG_7962.jpeg

I would definitely recommend trying these!  They taste just like a cookie and they aren’t too bad for you!

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Healthy Apple Cinnamon Bites (makes 15 cookies)

Ingredients:

  • 1 cup oats
  • 3/4 cup whole wheet flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 egg
  • 1 apple (cut in small chunks)
  • 1/2 cup agave
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil

Directions:  

  1. In a large bowl whisk dry ingredients together (oats, flour, baking powder , cinnamon, and salt).
  2. In a small bowl whisk wet ingredients together (egg, coconut oil, and vanilla).  Stir in agave.  -This is where little ones can help out!IMG_6013.jpeg
  3. Fold dry ingredients into wet.
  4. Stir in apple chunks.IMG_3510.jpeg
  5. Refrigerate dough for 30 minutes.
  6. Bake at 325 degrees for 13-15 minutes.  IMG_7125.JPG

If you are interested in more healthy recipes and/or trying Shakeology fill out the form below and I will be in touch!