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Pepper Quiche Cups

12/19/2014

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Who needs crust anyways?

This recipe was inspired by something I had found on Pinterest. Here I created my own version.  You can either eat two halves for a larger meal, or round out your meal with a side of protein and carbs depending on your goals and hunger level.

Servings: 6 (3 whole peppers)

Ingredients:
3 Bell Peppers 
6 eggs scrambled
1 onion diced
1 cup of diced ham
1/2 cup of shredded cheese
1/4 cup milk
2 tsp oil or butter
pinch of salt
pinch of pepper

Directions:

1. Cut and core the peppers to prepare them for the filling. Preheat oven to 375degrees.
2. In a medium mixing bowl, mix together the eggs, milk and cheese and ham.
3. Over medium-low heat, melt butter in a large saucepan. Add onions. Cook slowly, stirring occasionally until the onions are are soft.
4. Mix onions into the egg mixture and add a pinch of pepper and himalayan sea salt.
5. Place on a baking sheet and bake for 30 minutes or until the filling is cooked (you should be able to cleanly pull out a tooth pick from the middle of a pepper cup.
A helpful hint: Do your best to use peppers that are as symmetrical as possible so when cut in half they can sit fairly flat on a baking dish.

These keep well in the fridge if you are doing meal prep and reheating.  They take about 1:30 to reheat.

Feel free to play with the ingredients as you would any other quiche and swap out ingredients as deisred!  

If there is any extra egg left, grease a ramekin and bake the remainder of the filling.




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Quinoa Salad

12/14/2014

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Last night I had to make a dish to share with my friends at our 2nd annual Christmas Party.  I didn't want to go to the grocery store, so I decided to try to whip up something with what I had in the house.  After searching on Pinterest for a number of cold salad recipes to make with grains, I decided to combine them all and created this:

Note: I didn't measure everything, so please take my measurements below with a grain of salt.
You can make this the way you want to to customize it to your liking.

Quinoa Salad - Serves A TON

2 cups of dry red quinoa boiled with 3 1/2 cups water for 15 min - cooled
2 clementine oranges, peeled and separated
1 large pomegranate - seeded
1/2 cup of dried cranberries
1 green apple, diced
1/4 cup diced red onion
1/8 cup olive oil
1 tablespoon sweetener of your choice (I used pomegranate soda - maple syrup would work well)
1/4 cup white wine or red wine vinegar
salt & pepper to taste

Mix cooled quinoa with clementines, pomegranate arrils, cranberries, apple, and onion.  Add oil, sweetener, vinegar and seasonings. Stir until blended.  Serve as a side dish or on top of salad or spinach as your main course.  Would go well with chicken or cottage cheese to add protein for a complete meal.

For this meal following the 21 Day Fix Meal Plan, I broke it down like this:
1 Green - Spinach
2 yellow - quinoa salad
1/2 purple - all the fruits in the salad
orange - dressing


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    Author

    I love to cook, and try to eat healthier and homemade. Cooking doesn't have to be difficult, it just needs to be delicious!

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