I can’t believe how much time has passed since I’ve posted a recipe… it seems that “Live Green” has been taking up a lot of space lately, so I say it’s time to give “Eat Clean” a little time in the spotlight.
EAT BREAKFAST! Yes, I yelled that out to you. I cannot tell you how often I hear that people skip breakfast, or (almost worse) choose a bagel, a bowl of cereal or a muffin for breakfast. Both of these scenarios lead to a roller coaster cycle for your blood sugar, which weakens your immune system, causes over-eating (and ultimately weight gain) throughout the day and typically leaves the body feeling sluggish, moody, hungry and can even lead to headaches.
The best breakfast is one that is centered on protein. Not only will a healthy breakfast stabilize your blood sugar and help keep full longer, it will improve your concentration (help the kids stay focused at school) and keep your immune system strong. A few quick examples of good breakfast choices are: a scrambled or hard boiled egg, Greek yogurt with walnuts and fruit, nut butter on sprouted grain toast or a smoothie with protein powder added. Even last night’s roasted chicken would be a good choice… just remember to EAT BREAKFAST.
Pressed for time in the morning? Here’s a fun and easy, make-ahead recipe for mini crust-less quiches that you can make at the beginning of the week. If you use organic ingredients and raw cheese, it’s a ‘clean’ breakfast, too. You can bake a batch, eat one, and save the rest for later in the week. Experiment with different add-in’s, too!
Mini Breakfast Quiches
Makes 12-14 mini quiches
½ cup heavy whipping cream (organic)
½ cup milk
1 tsp Himalayan pink salt
1 tsp herbs of choice (I used Italian seasoning)
1 ½ cups shredded gruyere
2 organic zucchinis, grated
4 oz chopped pancetta
2 TBSP chopped shallots
1 TBSP coconut oil + a tad bit extra for the muffin tins
12 cup muffin tin
Heat oven to 375 F. Using a paper towel, lightly brush the muffin cups with a bit of coconut oil and then put enough Gruyere in each cup to cover the bottom (this will form a crust when it cooks so make sure it’s covered well).
Heat 1 TBSP coconut oil in a pan, add shallots and cook about 2 mins. Add grated zucchini and stir until just softened (about 3 mins). Put cooked zucchini in a bowl and set aside. Next add the pancetta to the pan to cook until gently crisped. Drain on a paper towel.
Put 1-2 TBSP of zucchini mixture on top of the cheese in each cup. Next, distribute evenly the pancetta among the cups.
In a separate bowl, whisk eggs, cream, milk, herbs, salt & pepper. Distribute mixture evenly pouring into each cup (about ½ cup of egg mixture per cup).
Bake until the quiches puff up and turn golden, about 18-20 minutes. When done, let cool for 10 minutes, then run a small spatula around the rim of each quiche and lift out.
Eat right away or the mini quiches can be refrigerated and reheated when ready to eat.
Enjoy for breakfast (or lunch or dinner).