Sweet Potato Crusted Quiche

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Paleo approved breakfast quiche?? Yes please!

Ok, so I lied.

It isn’t technically Paleo because it has blue cheese in it. This girl got herself some Maytag Blue Cheese from her mother in-law and there’s no way she can turn that down!

So, if you want to be all hardcore Paleo about it, you can omit the cheese part, but let’s be honest, what’s a good quiche without cheese?!

To tell you the truth, if you’re looking for a nice crispy bread-like crust, you won’t find it here, but that doesn’t mean this version isn’t good! In fact, I prefer this crust instead of the normal flour filled crusts. I’m a huge sweet potato fan, and to seal the deal with why I liked this quiche so much, I love anything sweet and savory.

Sweet potato + bacon + kale + blue cheese = sweet & savory!

If you like chicken and waffles, or you tend to dip your bacon and sausage in your maple syrup, (seriously, who doesn’t?!) then you will love this dish!

 Preheat your oven to 400°. Let’s start by peeling then slicing your sweet potatoes as evenly as possible, or use a mandolin if you have it. Make sure they are thick enough to make a nice crust. Once sliced, arrange your sweet potatoes in a greased casserole dish as evenly as possible and covering the bottom and sides of the dish. As pictured below.

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Bake for 25-30 minutes or until they are nice and golden brown.

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While the potato is baking, start on your bacon and filling.

I really shouldn’t have to tell you how to cook bacon! Get it nice and crispy.

Sauté your onion and garlic for 5 minutes on medium heat, then add your kale and sauté a few more minutes until it’s soft and wilted.

In a medium sized bowl, whisk your eggs, blue cheese, spices, and water. Add your veggies and crumbled bacon until mixed evenly (careful not to over mix the eggs). Pour the mixture into your dish and gently shake it to evenly distribute the mixture.

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If you love cheese, like me, add a little shredded cheddar on top. (C’mon you know you want to!)

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Turn your oven down to 350°. Bake for 30-40 minutes (depending on your oven) or until the cheese is slightly browned and bubbling.

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Let sit for 5-10 minutes (if your taste buds will let you) and serve!

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What you’ll need:
2-3 sweet potatoes (I only used 2 but my dish was rather small)
butter to grease the pan, or PAM

½ lb of bacon, center cut 
½ diced sweet onion
2 cloves of garlic, minced
½ bunch of kale, omit the stems and tear the leaves off into smaller pieces 
¼ wedge of blue cheese, crumbled (Maytag brand if you want to go all out!)
4 eggs
(this is my go to mixture for any scrambled egg type of recipe, it’s the best!)
1 tsp pepper 
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cajun
2 tsp parsley
1 tbsp water (this helps the eggs get fluffy)
I omitted salt since blue cheese and bacon are already very salty on their own!
Shredded cheddar cheese, just enough to cover the top

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Video

Paleo Day 1: Egg, Spinach, & Avocado filled Bell Peppers

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I know what you’re thinking.. Paleo Diet is a fad diet, you don’t need to lose weight, it’s not healthy. I honestly don’t even want to call it a diet, I think it’s more of a lifestyle change. Some people go on this change to lose weight, others do it because they feel they are gluten or lactose intolerant and feel more energetic and healthy this way. Personally, I am trying this whole Paleo thing for 30 days to see how I feel. I have always had a sensitive stomach and always seem to feel tired. After researching about the diet and hearing from friends and family about their own personal experiences, I have heard nothing but good things.

I am no Paleo expert, but I do believe in the reasoning for it and that our bodies aren’t meant to eat processed and refined foods. This video gives a quick explanation of the diet and why it works.

There is no way this way of eating is plain or boring. You can still eat so many good meals and even go to restaurants and not have to stick to just the salad section. If you love sweet potatoes like me, you can eat those too! I think my biggest challenge will be cheese. I love it. I already am preparing to let myself eat non-paleo once a week, whether it be beer, cheese, or some pasta. To me, I will stay on track much better this way.

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Enough about the diet, lets get started with this amazing breakfast! Preheat your oven to 400°. Take your bell peppers and wash them, cut the tops off and seed and core them. Once they’re hallowed out and the oven is ready, bake for 15 minutes on a baking sheet lined with aluminum foil.

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Once they’re baked, place your spinach/kale mix, chopped meat of choice (I know the mets that I used are only around Cincinnati area), then an egg on top. Sprinkle some salt and pepper and place back into the oven for 20 minutes.

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Just like that you’re ready to eat! So simple and so good. I added sliced avocado and Siracha sauce on top. I love fresh fruit in the morning so I had some mixed berries on the side. This is so simple and easy to be creative with it! Next time I am going to add some crumbled sausage and more greens (they shrank a lot more than I had expected). Enjoy!

Feel free to follow me on my 30 day Paleo Diet journey!

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What you’ll need:
Bell Peppers, your favorite, washed, cored, and seeded
Fresh Spinach and Kale
Your breakfast meat of choice, I used Deliciously Lean Met (A Cincinnati favorite!)
1 egg per pepper
salt and pepper
Mixed Fruit on the side

Creamy Pasta with Prosciutto & Kale

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Last night was a “must go” night for me. I had some prosciutto and goat cheese in the fridge that I haven’t used for anything yet and thought… pasta!!! And of course with pasta I always like to cook something green, I thought peas.. sadly none in the freezer, then spinach came up, but I didn’t have that either. I am in love with kale and happened to have just enough in the fridge, so kale it was!

Let me tell you, for literally making this recipe up as I went, it was so good. I may be a little off on my measurements simply because I was adding and doing things randomly. Hopefully I get them right! This dish is rich and creamy, the crispy prosciutto gives it a wonderful crunchy consistency with the creamy sauce. I also like my choice of linguine versus other pasta’s because it always has a little bite to it, that is if you like it “al dente” style. I think this dish would be good in so many different ways! If you have peas instead, add those. Grilled shrimp instead of prosciutto would also be a good choice.

Pasta can be made so many ways, so go ahead and be creative!! You’ll be surprised with what you come up with.

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To start, go ahead and get your pot on high heat with a little salt until boiling. Add pasta and cook according to package directions (9-10 minutes for al dente linguine). While you wait for your pasta to boil, take a large skillet turn on med high heat and add your olive oil. Once the pan is warm, swirl to coat, and add your onion and prosciutto. Crack some pepper and mix well. Let them sit on the pan for a minute or two to brown the prosciutto, then stir. You do not want to add salt with this dish, the prosciutto is very salty. Once your prosciutto is browned and crispy, add your white wine (or white wine vinegar) and de glaze the pan making sure to scrape the bottom bits up. This will help flavor the sauce your going to make. Add your kale and garlic, stir frequently, you don’t want to over cook your kale. It should be soft, but still somewhat stiff (about 1-2 minutes) you want to leave a slight bite to it.

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At this time your pasta should be done, before straining, reserve 2 tbsp of pasta water. This will give your sauce some starch and help it to thicken. Take a measuring cup and add your cream/half and half (in my case I had neither, so I used unsweetened Soy milk and it turned out great!!) and add your flour. Whisk well until thickened. Add your cream, noodles, and pasta water to the pan. Take your goat cheese and add to the pan as well. Stir well until the goat cheese is melted and the sauce is formed.

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Once melted and mixed, turn your pan on low and let it sit for just a few minutes.

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 Serve!

What you’ll need:
your favorite brand of linguine pasta, reserving 2 tbsp pasta water
1 tbsp olive oil
I used a little more than half of Boars Head cubed prosciutto (pre packaged in your deli area)
1/2 yellow onion, diced
pepper
1/3 cup (ish) white wine or white wine vinegar (this is where it gets tricky, I didn’t measure the wine, I am guessing 1/3 cup, taste test the liquid after stirring up the brown bits and cooking for a minute, if you think you need more add more!)
1 tbsp minced garlic
large hand full of kale (stems and stalks removed, washed)
3oz goat cheese (not crumbles)

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