A low-carb (and quick-cooking take on my sister’s beloved egg bake.
Have made this for breakfast a couple of times during Low Carb January and am really enjoying it. Recipe from Nom Nom Paleo.
Naturally, this Smitten Kitchen recipe is a winner, and is officially my new go-to pumpkin bread recipe. John isn’t all that into pumpkin stuff and still ate the majority of this loaf. I forgot to take a picture, but note this makes an oversized loaf – a silicone loaf pan came in handy here.
I can make quiche! I decided to try my hands at one to bring over to some friends hosting a garage sale. It turned out quite well. I’m pretty terrible at pie crusts, and even pressed into this pan sloppily, this one worked ok.
My original plan was to do a classic quiche lorraine, using this recipe, but the ham I defrosted seemed on the cusp of bad, so instead I adapted this and filled it with leeks, spinach, and bacon. Pro tip: MAKE SURE all that grit is out of your leeks, as I had a couple of eerily crunchy bites.
Smoothies have become a big part of my breakfast routine again now that I prep a week’s worth ahead of time in the fridge (I use a 1 quart Chinese food plastic container and just throw the contents of the whole thing into the blender with some ice). When I’m starting the day with 2-3 fruit/vegetable servings under my belt, I feel a bit more like a healthy-ish human, even if that’s debatable.
Here are two I’ve been making recently – one is brand new, the other is sort of a best-of-both-worlds recipe from previous smoothies I’ve made. These are especially good for me on weekends when I’m running out the door straight to the gym or yoga.