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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Chorizo Chicken Burgers

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Can I just say, this burger may not be made from angus or kobe beef, but it is so good! By far the best chicken burger I’ve ever had! I took the original recipe from my favorite food blog annie’s-eats. I added a few more ingredients to make it my own, and to give it more flavor and spice! What I love about burgers is you can make so many unique flavors, for this recipe if you want more heat you can add more jalapeño, or leave it out for a more mellow taste. The chorizo and green chilies I added produce a lot of heat and flavor! I also mixed things up and used a pretzel bun. I found them in the bread aisle, it’s aunt millie’s brand and they turned out great! There’s also a cheese and buffalo brand i will try soon.

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To get started, mix together all of the ingredients in a medium sized bowl. Be careful not to over mix and make sure the ingredients are mixed evenly. The chorizo tends to stick together in clumps so try to get those separated. I find it’s best to use your hands! It may be gross, but it’s the best way to mix the ingredients!

Take a grill pan or non stick skillet and spray lightly with PAM. You do not need to use any oil, the chorizo is oily enough for the burgers to not get stuck in the pan. Cook on medium-high heat for 4-5 minutes on each side. Flipping once to prevent any loss of juices and flavor. With a few minutes left of cooking, add your sliced cheddar cheese and place a lid over top to melt the cheese. I found my burgers to be a bit on the oily side when they were done cooking, so I laid them on paper towels to soak up some of the oil.

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Assemble with toasted pretzel bun, homemade guacamole (here is the link for my holy guacamole! recipe), and salsa! Serve and let your tastebuds go to a happy place!

This recipe makes 4-5 burgers.

What you’ll need:
1 lb. ground chicken
2 links of chorizo, casing removed
½ yellow onion, diced small
1/3 cup minced fresh cilantro
2 cloves garlic, minced or pressed
1 jalapeño, seeded, cored and minced well
2 oz.(half a 4oz. can) mild green chilies (I like La Preferida brand comes roasted, peeled, and diced)
1 tsp. cajun seasoning 
1 tsp. cayenne pepper
1 tsp. ground cumin
1 tsp. paprika
Juice of ½ lime
1/3 cup shredded cheddar cheese, plus more for topping
½ tsp. kosher salt
½ tsp. pepper
Assembly:
Pretzel bun, or your bun of choice
Sliced cheddar cheese
Holy Guacamole!
Salsa

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Holy Guacamole!

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Guacamole, you either love it or hate it… in my case, I love it! I think for most people it’s a consistency thing. I personally like to add diced tomatoes in mine to give it some texture. Guac is good with so many foods, chips, tacos, burgers, salads, the list could go on and on. Some say it has no flavor to it, but I guarantee this recipe will have lots of flavor! Give it a try, you will be surprised how your taste buds will react 😉

Take a medium sized bowl. Grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed. Open the two halves to expose the pit. Take a spoon and scoop out the pit. Then scoop inside of the skin with your spoon and place into the bowl. Mash with a fork. Mince the following: garlic, onion, jalapeño, and cilantro. Dice up your tomatoes. Add the lime juice, green chilies, vegetables, herbs, and spices. Mix well. Serve!

What you’ll need:
4-5 ripe avocados

1 clove garlic, minced
1/3 onion, minced
1/2-1 jalapeño, seeded and minced well (1/2 for less spicy)
1/2 tomato diced 
1/3 cup (or handful) of cilantro, minced
Juice of half a lime
2 tbsp canned mild green chilies
Salt & pepper

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A Twist to Chicken Pot Pie

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Who doesn’t love pot pie? I decided to mix it up a little and throw in some vitamin K! I also added chorizo and some chili’s to give it a little kick! This is definitely no ordinary pie, so if you’re afraid of a little spice or something different, you may just want to check out my plain pie recipe.

To get started, you’ll want to boil your chicken for 20-25 minutes, then set aside to cool. You can also use rotisserie chicken which is a little messy, but is easier and takes less time to make. While your chicken is cooling, preheat your oven to 350° (or according to your dough‘s packing directions).

Take a skillet and place on medium high heat. Slice your chorizo keeping the casing as intact as you can. After 2-3 minutes add your onions. Cook until the chorizo is slightly browned on both sides and the onions are translucent. Set aside.

In a medium to large size pot, on medium heat, melt your butter and gradually stir in the flour in bits. Careful not to place too much flour at one time or it will become clumpy. You also don’t want to boil the butter and flour. Once melted and the flour thins, add your milk and half and half. Next add your chicken broth, stir to combine.

Once your chicken is cooled enough to handle (or if you’re impatient and hungry, like I usually am, you can use two forks) and shred the chicken. Place in all of your ingredients except your squash, peas, and spinach. 

To make life easier, I had all steam in bags, so I microwaved my spinach, peas, and squash. Once they’re done place in the pot and stir until incorporated. Careful not to stir too much or your veggies will make the mixture mushy.

Get out your pot pie pan, you can also use a basic square baking dish. Place your dough on the bottom layer, then pour in your filling and place your second layer of dough on top and seal. Take a butter knife and make in four lines to create air pockets. Place in the oven according to package directions of your dough of choice. I like Pillsbury and I also like Whole Foods whole wheat pie crust. After the first 15 minutes take foil and cover up the edges of your pie crust, this prevents it from burning when the rest of the dough isn’t ready to come out yet.

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That’s it!! You’re all done and I promise you’ll love the end result! If the chorizo is too spicy for you, I recommend leaving out the chili’s or vice versa. I tend to like the spicier things, so if you’re new to trying spicy foods, I would suggest just starting with the chorizo.

What you’ll need:
1lb boneless skinless chicken breast (or rotisserie chicken if you’re pressed on time)

1 link of chorizo sausage
1/2 yellow onion
2 cloves garlic, minced
2 tbsp butter, melted
1 tbsp flour, add more if needed based on sauces consistency (if too thin add more)
1/3 cup heavy whipping cream
A dash or so of half and half
1 cup chicken broth
1 square of chopped chili DOROT seasoning (freezer aisle at any natural/whole foods store)
1 tsp each or so (add more to taste) of cajun seasoning, garlic powder, onion powder, chili powder, cumin, cayenne pepper
Salt & pepper
2 peices of your favorite pie crust or dough

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Organic low-fat breakfast sandwiches

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I woke up one morning craving a breakfast sandwich and thought… why don’t I make my own healthy version, way better and cheaper than some McDonald’s greasy fattening sandwich! So I went to my local whole foods and bought me some whole wheat english muffin, organic free range eggs, turkey bacon, and organic cheese. This recipe is for 6 sandwiches, there are only 5 in the picture because I ate one 🙂 and it was lovely!!! I thought it would be nice to write some inspirational quotes on top to give myself a little pep and a smile to start my day! Who knows, one little positive phrase could make your day so much better!

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To get started, preheat your oven to 350°. Beat 4 egg whites and 2 whole eggs in a bowl with the spices listed. Don’t freak out about the color of the eggs, the cajun seasoning makes them look a little funky! Grease 6 spaces in the muffin pan with some Pam. Pour evenly in the muffin pan. Next take a baking pan and place the strips of turkey bacon side by side. Place in the oven for 6 minutes. After 6 minutes, turn the bacon, then place your eggs to bake for 9 minutes. I ended up putting the bacon on the top rack and putting the oven on high broil for a few minutes to get the bacon extra crispy!

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While the eggs and bacon are baking, slice up your muffins.

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Next up, get your grill pan or panini press and start to heat it. Assemble your sandwiches. Place as many as you can on the grill and press down on each side to total about 5 minutes, or until the muffins are golden brown and the cheese is starting to melt.

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Once done, set aside and get out your wax paper.

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Wrap up your sandwiches with the wax paper. And if you choose to label them or make inspirational sayings, add those now. Place in the freezer.

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When you’re ready to eat them, place in the microwave for 2-2:30 minutes or until the middle is warm and the cheese is melted. Pair with some fresh fruit or yogurt and you’ve got yourself a great low fat breakfast! I won’t lie, it felt like I was eating some McDonald’s! Next time I will make some breakfast burritos! I used all organic products, but you can make whatever you prefer to use!

What you’ll need:
6 Organic whole wheat english muffins
4 egg whites and 2 whole eggs, Organic and free range
A few dashes of garlic, onion powder, cajun seasoning, and pepper
A package of Organic Turkey bacon
6 slices of Organic American Cheese
Pam

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Baked Black Bean & Chorizo Rice Bowl

Mexican food is definitely one of my favorites. What I love best is there are so many different directions you can go! There are about a million different combinations of tacos, quesadillas, burritos, etc. This type of food gives us cooking lovers a chance to be creative and unique, and come up with some seriously tasty food!

This recipe is one of those examples.

So simple to make! Half of the time is spent in the oven to bake. And the chorizo is perfect with the black beans and cheese. I will definitely be making this again!

To get started, preheat your oven to 425°. Heat a large skillet over med-high heat with oil, swirl to coat. Add the chorizo and saute for 2-3 minutes, remove from pan onto a plate with paper towels to soak up excess grease. Coat the pan with cooking spray and add the onion and jalapeño, saute for 4-5 minutes, stirring frequently. Add the seasoning, garlic, broth and beans, stir and bring to a boil. Cook for 5 minutes. Mash the black beans to form a paste, sort of like refried beans. Spoon into a round baking dish sprayed with cooking spray and top with the chorizo, tomato, and cheese.

Bake in the oven for 30 minutes, or until bubbly and cheese is lightly browned. Top with green onions and serve!! I had a bag of Archer Farms cilantro-lime rice with corn and green chilies, so I steamed that up in the microwave and served my black bean and chorizo goodness on top of the rice with a side of tortilla chips for dipping! You could also try this inside a tortilla and baked in the oven like a burrito! I think that’s what I will do next time.

You will not be disappointed on this one, I guarantee it!

What you’ll need:
1 tbs olive oil
2 links spanish chorizo, casings removed (I got the spicy kind)
Cooking Spray
half an onion, chopped
1 jalapeño, seeded and chopped
salt
1/2 tsp cumin
1/2 tsp ground red pepper
1/2 tsp cajun
5 cloves of garlic, minced
3/4 c fat free low sodium chicken broth
2 cans of black beans, rinsed and drained
1 cup chopped, seeded tomato
1/2 c Monterrey jack and sharp cheddar cheese
sliced green onions
tortilla chips
rice, see above for what I used

Southwest Burgers

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I hardly ever eat burgers. But every once in a while I will get a craving for one. They are undoubtedly the picture of American food. And the best part is, there are endless options to make them! Burgers are too boring to me when they have meet, cheese, and a bun. You can make California burgers with avocado and bacon, or Mexican burgers with Nacho cheese, salsa, and sour cream! So many options, and so much creativity! My favorite thing about cooking is that it gives everyone an opportunity to be creative and explore the amazing quality of flavors!

Our grill wasn’t working too well at this time, it was small and old and left at our house when we moved in. So with the help of my sister, we ended up making these tasty burgers on the skillet! And you wouldn’t have known the difference!

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To start, take a small bowl and make the corn relish. I added a few extras to mine from the recipe I found, and it added the best flavor! If you have a grill, I suggest grilling corn on the cob and then cutting the corn off for this relish. Since we didn’t have one, I turned the oven on 425 and placed the corn and chopped bell pepper on a baking sheet, drizzled with olive oil and sprinkled with salt and pepper. Take it out every 15 minutes and stir on the sheet until the corn and pepper are fully roasted. Mix the corn, chopped bell pepper, and red onions with the juice of one lemon, a drizzle of olive oil, salt and pepper. I also added a few dashes of red wine vinegar, chopped cilantro and chopped tomato. Mix lightly and set aside.

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Next make your ground beef patties! In a medium bowl, mix your ground beef, garlic salt, pepper, onion powder, cajun seasoning, and cumin. Handle into patty shapes, generally about 1 inch in thickness. Place in the skillet or on the grill. If using a skillet, place on medium high. Cook for about 4 minutes on each side. Same goes for the grill. This will be for a medium well burger, just a little pink in the middle is what it should look like when it’s done cooking. Make sure not to press down on the burgers while cooking because the burger will dry out very easily and all of the juices and flavors will go into the skillet or on the bottom of the grill and it will lose its flavors.

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While your burgers are cooking, make the sauce. Take a small bowl and add mayonnaise, lemon juice, and minced chipotles. Take out your buns and brush the inside with either butter or olive oil. Place on the grill for a few minutes, or in the already preheated oven on a baking sheet.

When your burgers are done, assemble!! Serve on buns with chipotle mayo, and corn salsa!

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What you’ll need:

Corn salsa:
Cup of roasted/grilled corn
Cup of roasted/grilled chopped red bell pepper
Chopped tomato (about half of one)
Chopped red onion (about 1/4 of one)
Chopped Cilantro
Juice of one lemon
Drizzle of olive oil
2 Dashes red wine vinegar
Salt & Pepper

Burger meat:
1 1/2-2 lbs ground beef
A few dashes each of:
Onion powder
Garlic salt
Cajun seasoning
Cumin
Pepper

Chipotle Mayo:
1/4 cup Mayonnaise
1 tbsp minced chipotles in adobo sauce
Juice of one lemon

Burger buns of your liking!

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