{This post is prior to my gluten-free days. Please use caution when following this recipe if you must eat gluten-free. Always check individual ingredients to ensure they're gluten-free before consuming.}
2014! It makes me feel old, but I'm not.
So usually at the new year people make what are called resolutions, I'm not sure if you've heard of them or not. They are goals that they are going to complete within the next year. Most are about money and weight loss.
Annnnnnd they usually last for a month and then everybody gives up on trying to complete them.
The end.
Well this year, I decided the only resolution I was going to make was this:
To live simply. Enjoy the little moments. To act in the now instead of trying to rush to the next big thing I need to do or complete.
I decided this was my resolution back in the beginning of December. And I didn't realize how necessary it was until I got my new job {YAY!} and I realized that I hadn't been able to enjoy my break between graduation and getting my first real job because I was SO concerned with finding a job that I missed it.
I missed relaxing. I missed spending time with my new friends. I missed enjoying being a newlywed. Because I was so worried about what was next. What I could complete in the future.
So this year, I am going to live simply and not rush through everything.
One way I'm going to alleviate my rush is by planning more in advance. With this new job, I leave fairly early and return right at dinner time. And I mean I'm really good at planning food in advance for dinner, but with breakfast, I struggle to plan a wholesome, nutritious breakfast in advance. Which leads to the food for this post.
This little guys are packed with veggies and protein. I make them on the weekend, and then eat on them all week long.
If I eat one of these and a greek yogurt, I am full until lunch. And this might not be a big deal to you, but when I would do my rotations during college, I would be starving at 10 AM and I would still have 2 hours to go until lunch. I would be miserable. I wish I had these back then.
These are SUPER easy to make. The most difficult part of this is dividing the mixture evenly among the cups.
Easy to make. Easy to clean up. Easy to eat.
The recipe is HERE and at the bottom of this post.
Pop these in the microwave for 30-60 seconds until they are hot all the way through and you are good to go. Add some grapes or a banana for some extra nutrients. Voila, a wholesome breakfast that will keep you full.
So if you made a new year's resolution to lose weight, these are a great way to start off your day. Starting off your day with a nutritious breakfast will help you make good choices later in the day.
Many people skip breakfast because they say they are just too busy. Take 30 minutes on the weekend to make these and that will no longer be a valid excuse. You're welcome.
Here's to starting off the new year right with a nutritious breakfast!
Crustless Mini Quiche
by
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake breakfast low-carb veggie
Ingredients (makes 12)
- 5 oz frozen spinach, drained
- 1 1/4 cup of Egg Beaters ( I used southwestern style)
- 1/4 cup bacon pieces
- 1/4 cup finely chopped bell pepper
- 1/4 cup diced fresh mushrooms
- 3/4 cup reduced fat shredded cheddar cheese (optional)
Instructions
Preheat oven to 350. Line a 12 muffin pan with foil baking cup. Spray cooking spray inside them liberally.
Combine all ingredients. Stir until well blended.
Divide evenly among the 12 cups. (I started with one scoop in each and then divide what was left evenly after that.)
Bake for 20 minutes, or until a knife comes out of the middle cleanly.
Cool completely on a wire rack. Either place in an air-tight container in fridge or freezer.
To eat: Remove foil and paper wrapping. Reheat quiche in microwave on microwave safe plate for 30-60 seconds until hot.
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