Tag Archives: spinach

Sweet Potato Crust Quiche

9 May

You know how we’re kinda obsessed with pumpkin?

Well you can officailly add sweet potatoes to our list of obsessions.

They seriously make every meal 100 times better.

We also are seriously obsessed with quiche.

So we thought, why not add some sweet potatoes to our quiche?

Better yet….why not make a sweet potato crust quiche?

And this our friends, was born.

Sweet Potato Crust Quiche (Adapted from Live and Love To Eat)
Makes 4 large slices/6 smaller ones depending on your preference

Ingredients:
1 sweet potato, thinly sliced
4 eggs
1 egg white
1/2 cup of unsweetened almond milk
1/2 medium onion, diced
1 cup of spinach
1/2 cup of sliced mushrooms
12 asparagus spears
salt and pepper, to taste

Directions:
1. Preheat oven to 400 degrees

2. Spray a 9 inch round pan with cooking spray. Then begin by peeling and thinly slicing your sweet potato.

3. Layer the thinly sliced rounds along the bottom and sides of your dish, making sure to overlap slices. Lightly spray with cooking spray and bake for 15-20 minutes.

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4. While the crust is baking, sauté onions over medium heat until translucent.
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5. Once onions are translucent, add mushroom slices and sauté for an additional five minutes. Then, mix in spinach and cook until wilted.
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6. Cook asparagus spears (microwave for one minute wrapped in damp paper towels) and quarter them once cooked. Once the crust has cooked for 15-20 minutes remove from oven and lower temperature to 325 degrees.

7. Add the mushroom, spinach, and onion mixture to the top of sweet potatoes slices as well as asparagus quarters.

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8. Mix together eggs, egg whites, milk, and salt and pepper. Pour mixture on top of vegetables.

9. Bake for an additional 20-25 minutes, until the edges are brown and the center wiggles slightly when touched.
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10. Enjoy!

We opted to cut the quiche into 4 huge slices, perfect for two meals! The first time we used the quiche was yesterday on top of a salad with additional sweet potato slices, grape tomatoes, and peppers. This quiche would also be perfect for breakfast paired with a slice of toast and fresh fruit!

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Have you ever thought to use sweet potato slices as a crust before?

What We Ate Week 19 and the Official Start to our Summer

8 May

Happy Wednesday!

Although our blogging pattern may change this summer, we wouldn’t dare miss a what we ate Wednesday post! We have a little too much fun making and photographing our meals for an entire day.

Breakfasts in the summer are just sooooo much more fun because we usually are not in a time crunch. Our
favorite part of summer vacation by far is being able to wake up and enjoy our coffee and breakfast while hanging on our back patio. It is so nice to be able to start our day on such a relaxing note.

Yesterday’s breakfast wasn’t too fancy, but still amazing nevertheless. We made a big greek yogurt parfait to
start off our day. We took plain Greek yogurt and mixed it with almond milk. Then we topped it with Nature’s Path Pumpkin Raisin Crunch, Banana slices, extra raisins, and peanut butter frosting (1 tablespoon of peanut butter mixed with 1 tablespoon of almond milk). Paired with some Folger’s coffee and peppermint creamer (so typical, we know).

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Lunch was a slice of our homemade sweet potato crust quiche (recipe coming later this week) on top of a bed of spinach with extra slices of sweet potato, grape tomatoes, and yellow peppers. Of course we took advantage of the beautiful weather and enjoyed lunch outside on the patio.

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A close up of this banging salad.

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An Fuji apple was enjoyed on the side.

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Look at how awesome this quiche looks cooking away in the oven. We cannot wait to share this recipe with you all!

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It was a rainy afternoon yesterday so we stayed indoors and opted for an afternoon snack of mango green tea and life changing bread with sugar free apricot preserves spread on top. This bread is seriously LIFE CHANGING and we will have another post later this week to show you what exactly what makes it just so life changing 😉

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Being officially done with spring semester means only one thing….celebration time in the form of yummy food and drinks. Yummy drinks include Barefoot Sweet Red.

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Yummy dinner was enjoyed in the form of oat crust pizzas! We topped these with fresh chunks of pineapple, grape tomatoes, onion, zucchini, and spinach. Once cooked we crumbled grilled Boca burgers on top and drizzled them with a balsamic reduction.

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Paired with a side of steamed asparagus!

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The rest of our evening was spent watching a TV series we recently picked up on. It is called Downton Abbey! We came across it thanks to our cousin, Kate! She recommended it to us. It’s starting to get pretty juicy as the drama unfolds! We find ourselves watching episodes late into the night.

Before we went to bed we managed to find some time to whip up some homemade frozen yogurt. We simply mixed together strawberry yogurt, almond milk, and cinnamon and poured it into our frozen yogurt maker and 20 minutes later it was ready! We topped it with fresh strawberry and banana slices and granola. It is officially frozen yogurt season and we are not complaining 🙂

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Now that you’ve seen our #WIAW don’t forget to head on over to Peas and Crayons to check out what Jenn and all the other bloggers are noming on this week. Is noming a word? If not…we just created it.

what i ate

 

What are your favorite frozen yogurt toppings? Our favorites are fresh fruit and granola!

What We Ate Week 14

3 Apr

We can’t believe it’s already been 14 weeks of posts filled with our daily eats. Where is the time going?
Soon we will also be done with our sophomore year of college. Only 28 days of classes remain, not that we’re counting or anything (we so are)!! To mix things up this week, we decided we wanted to share with you our favorite eats lately over the past few weeks.

We have been having so much fun trying to capture our meals on camera. By paying attention to little details we feel our photography skills have gotten 110% better compared to 14 weeks ago! It’s a rewarding feeling to page back to our first few posts and see how much we have grown along the way. Does anyone else ever find themselves doing this? If not, DO IT!
what i ate
Anyways, we were patiently waiting to find out April’s theme of WIAW but haven’t heard any details yet. We will be sure to jump on the bandwagon and catch up next week following this month’s theme! Make sure after you read our post you head over to see what Jen and all the other bloggers have put together this week! We love getting food ideas from reading the other blogs who have linked up with us! Here’s what we’ve put together to share with you this week. A little bit of this, a little bit of that, and a whole lotta spinach, Greek yogurt, and SIAB!
Breakfast

Peanut Butter Banana Buckwheat Overnight Oats. This time we used plain Greek yogurt instead of blueberry.
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April 1st kicked off smoothies in a bowl for breakfast. This included quick oats, plain yogurt, blueberries, chai seeds, almond milk, and lots of toppings.
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Who says you can’t have quinoa for breakfast? We loved this combo. Strawberry Greek yogurt, quinoa, go lean crunch, banana slices, and lots of cinnamon.
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Pineapple Mango Greek yogurt, blueberries, banana slices, Special K cinnamon pecan cereal, and toasted coconut.
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Lunch
Spinach salad topped with butternut squash, brussel sprouts, grilled chicken, strawberries, carrots, and 1/2 serving of Late July’s multigrain tortilla chips. Maple Grove Farm’s Balsamic Vinaigrette for the win.
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9 grain crusted pollock, roasted red potatoes, steamed kale, and cauliflower.
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Spinach salad topped with grilled chicken, sugar-free apricot preserves, 1/2 baked sweet potato, maple sesame almonds, dried cranberries, and balsamic vinaigrette.

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Egg pizza with spicy tomato sauce, asparagus spears, mushrooms, onions, red peppers, spinach, and arugula.

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Spinach salad topped with scrambled egg beaters, lemon pepper tuna, carrots, grape tomatoes, mushrooms, and dried chickpeas for a crunch. Another salad drizzled with balsamic vinaigrette (can you tell it’s our FAVORITE?)
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Dinner
Spinach salad topped with green beans, roasted eggplant, a sweet potato (notice the color difference? both tasted the same!) buckwheat groats, maple sesame almonds, and 1/4 avocado.

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Lentil Eggplant in the Crockpot. Recipe from KERF found here. Topped with a dollop of Greek yogurt and extra cinnamon.

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Spinach salad topped with roasted cinnamon butternut squash, roasted apples, canary beans, carrots, buckwheat groats, and honey.
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Snacks
Mixies frozen yogurt date with our Momma. We all shared a cup of coconut (made with soy milk) frozen yogurt and sugar free pecan praline. Each were topped with sliced almonds.
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SIAB. clementine. grapes. frozen banana. spinach. 1/2 cup water. blueberries. granola.
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Fage 0% peach with acai blues granola and pineapple chunks.

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Another SIAB with a cranberry pecan banana breakfast cookie crumbled on top. Also added some buckwheat groats and almonds.

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Until next Wednesday, stay fabulous!

Oatmeal, Salmon, and a Whole Lot of Greens

20 Mar

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Wednesdays are secretly our favorite blog day because we just love linking up with Peas and Crayons and sharing our most recent eats. We decided to include the time of each meal so you can see the average distance between them.

(7:20 am) Breakfast this morning was whipped banana oats (we are just totally obsessed with this fabulous combination and the natural sweetness that comes from the banana). We also cooked the oats with eggbeaters and topped them with the last of our cranberry sauce (tear), dried cranberries, buckwheat, and sun butter. Served with a big cup of coffee on the side to get our Tuesday going.

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I think it was the combination of the snow on the ground and the rain that made us feel extra sleepy today. Sipping on coffee all morning while working on school work definitely helped motivate us to get stuff done. Motivation is probably every college students biggest problem. Are we right or are we right?

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(11:45 am) Lunch was a salad topped with cucumber, carrots, tomatoes, mushrooms, red onion, and goat cheese. On the side was a handful of wheat thins and a plain Chobani Greek yogurt topped with almonds, banana slices, and honey. Lately we’ve been loving water with fresh lime instead of lemon. Such a good change.

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(3:15 pm) Right around 3 we usually start to get hungry again. Today’s snack was an apple pie Lara bar smeared with chunky peanut butter and topped with a couple slices of banana. Peppermint tea got us through another afternoon of school work. Thank god there are only 9 more days till Easter break!

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(6:15 pm) Sometimes simple dinners truly are the best. Tonight we had baked salmon served with a lentil trio mix and kale steamed in maple syrup. The sweetness from the maple syrup added the perfect touch to this dish. Try it sometime you won’t be disappointed!
 

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Today was the first day in five weeks that we were able to go to yoga! The class that is held at our school is called body flow. It is a mix of stretching, pilates, and relaxation and we love it.

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(10:00 pm) Late night snack time! We ended this fabulous day with another smoothie in a bowl. This smoothie was made with vanilla almond milk, pumpkin purée, and a frozen banana. We topped this SIAB with Special K cinnamon pecan cereal, slivered almonds, and pb2!

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Today was definitely a good food day in our books. What was your favorite thing you ate yesterday?

The Burgers Have Turned Orange

12 Mar

The most creative meals come to you out of nowhere. You’re sitting at your desk, studying your heart out or driving along the road and then BAM. There was a spark. And there is a new recipe. That’s kinda how this little recipe came about.

We were thinking of how we were going to save our poor sweet potato that was slowly dying on us. We are not ones to let a sweet potato go to waste (who could anyways) so we needed to use it fast. We ran through making a soup, simply roasting it, or putting it on a salad. But then, we really wanted to use some more of our Trader Joe’s multigrain bread since we are in love with it so much. And that’s when we put 1 + 1 together. Sweet Potato Burger. Or whatever you’d like to call it. It is kind of a mushy gushy patty with loads of flavor. But who’s complaining of a messy sandwich here? I don’t see anyone with their hand raised. Bring on the challenge.

Ingredients for Two Patties:

1 large sweet potato, diced

1/4 cup frozen mixed vegetables (Cascada Farms)

handful of spinach, torn into pieces

2 tbsp rolled oats

1 tbsp soy sauce

salt and pepper to taste

Directions:

Dice sweet potato, add in 1 tbsp of water, and steam in a microwave safe bowl for 4-5 minutes or until tender.

Cook mixed vegetables according to package directions.

Put all ingredients into a bowl and mash together with a fork until well mixed.

Form into two patties and heat over medium high heat on a sprayed pan for 4-5 minutes on each side.

Needed for Assembly:

4 slices of Trader Joe’s multigrain bread

red onion, sliced

spinach

guacamole or avocado slices, spread onto bread

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What’s the weirdest thing you’ve made into a burger?

Salad of the Week

28 Feb

Wednesday night dinners are spent on campus with our sorority sisters for family dinners. Since we do not have a meal plan we pack a dinner so we are still able to eat with everyone and don’t have to pay to eat in the cafeteria. Let’s be honest, $8.50 for dinner is ridiculous. We try to get creative with our Wednesday night dinner choices but they have to be pretty portable since we do not have access to a microwave. Last week we decided to make salads in a jar. These were prepared a few days in advance and we simply just grabbled them from the fridge a few minutes before leaving and added a little more soy sauce to the top. These would be perfect to make ahead for lunches during the week. This jar was asian inspired but the possible combinations are endless. You could add anything to the basic ingredients which are 1 cup of spinach and 1/2 cup of cooked quinoa. The recipe below is for one jar but you could make a huge batch of quinoa and prepare multiple jars at a time.

Ingredients:
1/4 cup of cooked red quinoa
1/4 cup of cooked white quinoa
4 oz. of chicken breast (could also use tofu, beans, etc.)
1 carrot, julienned
1 serving of sugar snap peas

Dressing Ingredients:
1 teaspoon of PB2 (could also use regular peanut butter)
1 teaspoon of soy sauce
1 teaspoon of water
1 teaspoon of chai seeds (optional)

Assembly Directions:
1. In the bottom of a mason jar mix dressing ingredients together. If dressing appears to thick you can add additional water or soy sauce depending on your preference.
2. Once dressing is mixed together, add cooked quinoa to jar and mix thoroughly with dressing.
3. On top of the quinoa tightly pack spinach followed by the julienned carrot and sugar snap peas.
4. Slice the chicken breast into bite sized pieces and place on top of vegetables. Right before eating we added an additional teaspoon of soy sauce to give the salad more flavor. The contents can be eaten right out of the jar or heated in the microwave depending on your preference.

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We opted to eat this cold and it was fabulous! Everyone kept asking what we were eating, we think they were definitely a little jealous of our dinner choice for the evening. We’re sure if you bring one of these to work with you people will definitely be a little jealous.

Laughing Cow Cheese Stuffed Chicken Breast

26 Feb

Happy Tuesday everyone 🙂 If you happened to notice the scrumptious looking picture of the stuffed chicken breasts from yesterdays post and wondered about them, you’ve come to the right place! Today we are sharing the recipe with you guys! Laughing Cow cheese wedges are seriously the bomb. They have so many unique flavors. This weekend when our family was visiting we decided to make stuffed chicken breasts. After coming across a recipe online we decided to stuff them with spinach and Laughing Cow garlic and herb cheese wedges. I know we always talk about how simple recipes are but we are not exaggerating when we say that this recipe literally took 5 minutes to put together. We always hear people use the excuse that they do not have time to eat healthy. We promise you all, making healthy food takes just as long as making unhealthy food does. Below are the ingredients and directions for this super easy meal!

Ingredients:
Chicken Breasts (4-6 oz. each)
Laughing Cow cheese wedges (any flavor would work-we recommend swiss or garlic & herb)
Spinach
Homemade Bruschetta (simply mix together 3-4 small chopped tomatoes with salt & pepper)

Directions:
1. Preheat the oven to 425
2. Slice open each chicken breast on its side with a knife and spread one cheese wedge per piece of chicken inside slit. Then stuff spinach and red onion slices inside chicken on top of cheese.
3. Place chicken in a glass baking dish and season with salt and pepper. Cover dish with foil and bake at 425 for 45-60 minutes depending on the size of the chicken breast.

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4. The last 5 minutes of cooking remove foil from baking dish and top chicken breast with homemade bruschetta.
5. Enjoy!

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We served the chicken breast with a side of steamed broccoli. Yesterday for lunch we put the leftovers over a spinach salad tossed with balsamic vinaigrette, diced tomatoes, and more steamed broccoli. This is a really way to spice up plain old chicken and would be perfect for impressing your next dinner guests. We’d love to know, what do you usually stuff chicken breasts with?