Eating More Eggs: Leek+Mushroom+Bacon Quiche!

Hey there!  Sorry I left you guys hanging for a while!  I’ve got the usual excuses: holidays, work being crazy busy, and of course the tiny human growing inside me ;) 

I’m lucky this pregnancy has been pretty easy so far, but I definitely can’t stay up as late as I used to and sometimes I used to write my blog posts before bed.  But now bed > blog. 

I still have lots to write about this pregnancy, but I thought some food would be a better “welcome back” post!

Brian and I have our first Bradley Method birthing class tonight.  If you want to learn more about the Bradley Method check out the link, but basically it is a a birthing course aimed at those who want to give birth naturally.  It’s a 12-week course (2 hours a week), covering everything from nutrition/exercise during pregnancy, birth plans, the stages of labor, and the husband as a coach! 

Anyways, what I am getting to is the nutrition portion.  Part of the course has me tracking my food intake for a week, and then Brian is supposed to tally up my protein.  Protein is extremely important during pregnancy, and this program says to aim for 100grams per day. 

During the first trimester, I most definitely was not getting that much, but I think that’s pretty common…most women can only stomach certain things (and mostly carbs) in those fun first months.  By my 2nd trimester I was pretty much getting back to my normal eating, and even more so now (I’m 25 weeks btw!). 

I’d like to think I’m pretty knowledgeable about nutrition and how to get enough protein so I’m not too worried about that, although this program does suggest 2 eggs a day!  I don’t think I’m going to be eating 2 eggs each day but I’m making an effort!

Problem is mostly that I usually eat breakfast at work.  Sometimes I’ll get a breakfast sandwich, but other than that I’m not a big fan of cooking them in the microwave or eating hard boiled (don’t like). 

Here’s where my Quiche comes in!  I do love a good quiche and find they are pretty delicious re-heated for breakfast. 

So one day last month I just broke down a bought a packed of pre-made pie crusts.  I know, I know…yeah I could have made my own but that’s just another step that probably would have made me not want to make quiche.  If I was making this for a party I probably would make my own but for a weeknight dinner it’s pretty convenient to take one from the freezer.

I picked these ones up at Whole Foods from the frozen section.

The great thing about quiche is that the filling options are endless!!  Use whatever you like!  Any meats, veggies, herbs, cheeses!

I’m kind of partial to this bacon/leek/mushroom flavor combo though, so that’s what I did both times actually!

Leek + Mushroom + Bacon Quiche  
(serves about 6)

• 1 unbaked pie crust (I used 9”, whole wheat)
• 3-4 slices bacon
• 1 leek, white part, sliced thin
• 1/3 cup chopped mushrooms (more if you like) I used shitake
• 2 big handfuls baby spinach (or use thawed frozen spinach, or kale)
• 5 eggs
• 3/4 cup milk
• 1/4 cup sour cream (or Greek yogurt)
• (I’ll also add 1/4 cup half and half if I have it)
• pinch of nutmeg
• salt/pepper
• cheddar cheese, grated, (as much or little as you want, I used about 2 oz grated cheddar…gruyere would be great too!)

Pre-heat oven to 375

The pie crust I bought said I could bake it right from the freezer but I poked a few fork holes in the bottom and baked for 10 minutes prior to adding filling.

Cook bacon as directed, and as crispy as you like.  Set aside to drain, and discard all but 1-2T of the rendered bacon fat.  Add leeks to pan and cook over med/low heat til soft (5-7 min).  Add mushrooms and continue cooking 2-3 minutes, until mushrooms are soft and cooked.  Add spinach and cook until wilted down. 

In a mixing bowl whisk together the 5 eggs, milk, sour cream, and half & half (if using) until combined.  Add nutmeg, and some salt and pepper if desired. 

Add filling to pie shell, top with the bacon (chopped), add egg mixture, and then grate cheese directly on top.

Place quiche on a baking sheet, and bake for 10 min at 375 then reduce heat to 325 for 30-40 more minutes until the middle is set, and the top is getting a little golden. 

  with cheese…

  Delicious!!

We had this for dinner and will have it for breakfast the next few days.

What’s your favorite quiche combo??  Any other good ways to get eggs during the work week?

Sweet Potato + Black Bean Hash

Oh snap…look who has another post this week!

Not that it should really be an accomplishment but I’ve gotta get back on track with baby steps I guess ;) 

Plus some things are just too good not to share!

Not sure where I got the inspiration for this, but I was trying to think of ways in use sweet potatoes in breakfast, plus I had some black beans in the fridge.  Boom.  Hash!

If you want to make it Paleo just leave out the beans…it would be delicious either way.  Personally I don’t get the whole “no beans” part of the paleo diet.  From what I’ve read the “anti-nutrients”in beans are in their uncooked state…and once properly soaked/prepared, the anti-nutrients are almost entirely gone.   Considering you can’t exactly eat uncooked beans, I’m not sure what the big deal is.

Woops, sidetracked.

Sweet Potato + Black Bean Hash
(for two people)

• 2 tsp coconut oil
• 1 medium sweet potato, diced
• 1/2 small yellow onion, diced
• 1 red or green bell pepper (or 1/2 each) diced
• 1/8 tsp smoked paprika
• 1/8 tsp paprika (or use 1/4 tsp paprika if you don’t have smoked)
• garlic powder, few shakes
• crushed red pepper flakes, few shakes
• 1/4 tsp salt
• 1/2 cup black beans (cooked or canned)
• 1 tsp butter or more coconut oil
• 2 eggs
• avocado (sliced, served on the side…optional, but SO good for you!)
• sour cream (optional)
• salsa (optional)

Note: best to chop the potato, onion, and pepper in small pieces so they cook faster.

In a cast iron or non-stick skillet heat the 2 tsp coconut oil over medium heat.  Add onion and pepper.  Sauté for 3-4 minutes.  Add sweet potato.  Stir in paprika, garlic powder, crushed red pepper, and salt.  Cook for another 5-7 minutes, only stir occasionally as the potatoes will only get browned if they sit still against the pan.  As the potatoes are just about done to the consistency you like, add the bean and cook another 1-2 minutes. 

Plate the hash on two plates, set aside somewhere to keep warm (sometimes I put them in a “cool” oven, or even turn the oven on for a couple minutes then off just to warm it a smidge).

In the same pan heat the 1 tsp butter or coconut oil.  Crack 2 eggs in the pan and cook to your liking….I did over easy.

Serve egg on top of hash….bacon on the side if you like!

The avocado on the side is a MUST for me.  I also added a little sour cream, but didn’t need any salsa…flavorful enough on its own.  I even liked a slightly runny yolk!!  Who am I??

I LOOOOVED this breakfast!!  It’s not a ton of food, but the proportions are really easy to adjust if you’re feeding more people or if you or your guest have bigger appetites!  Or just add more eggs :)  Brian and I tend to eat similar servings sometimes, but I know some of you might have husbands who eat way more so go nuts!  We were both completely satisfied…not too full, just right. 

Iced latte as my bevy of choice.

Lots of healthy fats, protein, and carbs here!  

I used to think I hated hash…in my mind it was always corned beef hash, like that weird stuff from a can, but thankfully now I know better and there are numerous ways to make a “hash” that do not involve canned meat products ;) 

Do you like hash?  Favorite version??

Veggie + Goat Cheese + Chive Frittata

I had some really fantastic breakfasts this weekend! 

Funny, I went out to breakfast a few weeks ago when I was up in Portsmouth for the weekend for my friend’s birthday and I realized it was the first time I had been out to breakfast in a long time!!  I love going out for brunch/breakfast, but I’ve realized that making breakfast at home is my FAVORITE meal to cook on the weekends!

Our house gets nice and sunny, and I love sitting at our table with a fresh cappuccino and whatever breakfast dish we decide to cook up. 

Not to mention I can do this all while still in my PJ’s :)

Saturday morning, I was craving sweet! 

This is easily the 3rd or 4th time I’ve made these Almond-Coconut pancakes since I first came up with the recipe!

My tweaks this weekend were to add 2T of Oat Flour and increased the almond milk to 1/2 cup.  Of course the addition of the flour makes these not Paleo anymore, but that’s an easy thing to leave out.  Delicious both ways.  The flour made them just slightly softer. 

This weekend I enjoyed my pancakes with a few chocolate chips, some real maple syrup, and split a banana with Brian.

Sunday morning, I had no idea what I wanted.

Sweet?  Savory?  Eggs? 

Then I remembered that I wanted to make some sort of baked frittata or other egg dish I could pack up as leftovers to have for breakfast at work some days this week!

Frittatas are so simple and so delicious, plus the flavor combinations are endless!

Ever since I saw the cookbook Plenty on Megan’s blog, I knew I had to own it, and I bought it a couple weeks ago.  In it, there is a recipe for a Smoky Frittata made with cauliflower and smoked mozzarella.  It sounds so flavorful and the picture looks like cheese heaven. 

This recipe was my inspiration for the frittata I made this morning.  I used vegetables and cheeses I just happened to have on hand.  I also used some Greek yogurt and ricotta cheese to add some creaminess to the egg mixture. 

Cauliflower for breakfast.

 

Vegetable + Chive + Goat Cheese: Frittata

• 1T olive oil
• 1 cup chopped cauliflower
• 1 cup chopped zucchini
• 1 cup baby spinach (about 2 big handfuls)
• 4 eggs
• 2 egg whites
• 1/4 cup non-fat plain Greek yogurt
• 2T part-skim ricotta cheese
• 1 tsp Dijon mustard
• 1/tsp paprika
• salt & black pepper
• 2T finely chopped fresh chives
• 2oz goat cheese, crumbled (or more if you want)
• a sharp cheese to grate on top (I used Gouda Parrano)
• 3-4 cherry tomatoes, seeds removed, sliced (optional but delicious)

Pre-heat oven to 375

In a mixing bowl, whisk the eggs and egg whites.  Then whisk in the Greek yogurt, ricotta, and mustard until all combined.  Add paprika, salt & pepper, and chopped chives.  Stir to combine and set aside.

In a cast iron or other oven proof skillet, heat oil over medium heat.

Add cauliflower and zucchini and sauté for 3-5 minutes until vegetables are tender (mine even got slightly browned in my pan which is good too).  Add the fresh spinach leaves and sauté for about 2 more minutes or until spinach is wilted down. 

Move around veggies in the pan so they are evenly distributed in the pan.  Pour in egg mixture, don’t stir.  Sprinkle the goat cheese around, place the sliced tomatoes on top, and grate as much of your sharp cheese as you want right on top.

Remove from stove and place in the oven.  Bake for 5 minutes, then turn oven onto broil and broil for 4-5 minutes until the frittata is set and the top is just getting slightly browned on the edges. 

Remove from the oven and let sit for 5-10 minutes before serving!

Next time I’m going to add even more tomatoes, the bites I had with tomato were my favorite…well except for the big melty chunks of goat cheese.   

I enjoyed a big slice with an iced latte (topped with a little whipped cream), and 1 of my leftover almond-coconut pancakes.

Having whipped cream in the fridge is dangerous…mmm.

Can’t wait for breakfast tomorrow!

So for those who pack their breakfasts for work…what do you bring when you’re craving something savory/salty??  Sometimes I just don’t want oatmeal, or yogurt…and those are the mornings I end up buying breakfast sandwiches.  But, of course, that’s something I don’t want to do too often. 

Sometimes I’ll even cook an egg in the microwave and add that to ham and cheese on toast.  It works. 

Pizza & Beer at Stone Hearth

Hope you’re all having a relaxing Sunday night!  I don’t know why I always wait until now to post when I could have done it earlier…but then again I think I’ve been that way for as long as I can remember.  Sunday night homework anyone??

Last week was crazy busy!!  I participated in my 3rd Flashmob Thursday night at the State Room in Boston for a charity event hosted by Kevin Youkilis of  the Boston Red Sox. 

There were late rehearsals on Tuesday and Wednesday with the actual event on Thursday.  Throw in a blogger event Wednesday evening before rehearsal and I was one tired girl by Friday! 

In case you’re curious… 

I’m in the pinkish sequin dress splitting center in the beginning.  Space was tight, and I kind of think it’s hilarious we all blanked at one point in the beginning while up on the damn stage.  Never once in rehearsal did that happen, but what can you do…besides keep going.  We were all really squished for the other dances too but it was SO FUN!!  Plus we were able to enjoy this very nice event a bit before and after we performed. 

Moving on…back to Wednesday!

I was invited to, what sounded like, a delicious and fun event at the new Stone Hearth Pizza location in Allston!

I was even more excited to learn it was a stand alone building with a parking lot and I wouldn’t have to deal with trying to park in Allston center.

There was a nice big group of us bloggers, and we were seated at a long table ready to dive into some appetizers, salads, pizza, and dessert.  All of this delicious food was also accompanied by some fantastic beer from Clown Shoes. 

A representative from Pete & Gerry’s eggs was also there to tell us about their eggs and one of our desserts was made specially with Pete & Gerry’s eggs!

Centerpieces of heirloom eggs

 

When I arrived, some appetizers were just being brought to the table. 

We sampled their Parmesan Flatbread (thin chewy flavorful cheesy!)

Cheddar Covered Olives (loved these!!)

These were so different!  A salty olive covered in a cheese coating and baked.  They had a nice little kick to them as well. 

And we had all three varieties of their Meatball Poppers

Basically, they are their housemade meatballs (made with locally raised beef) stuffed with mozzarella cheese!   

They came with signature tomato sauce, spicy tomato sauce, and also creamy roasted onion and herb sauce

I loved them all!  I’m a sucker for a good meatball, especially when I can order them as an appetizer.  The tomato sauces were delicious, and the herb sauce ones reminded me of beef stroganoff…YUM!

To accompany these appetizers, we all sampled some Clown Shoes  Clementine.  I’ve tried some of Clown Shoes’ beers before, and this is one of my favorites.  I love how refreshing white ale’s are. 

Next, there were 4 beautiful salads brought over to the table.

I didn’t get photos of them all, but the one above is the Spinach and Avocado which also has red onion and lightly dressed. 

This salad had romaine, pears, shredded celeriac, and walnuts.  Loved the flavor combinations on this one! 

There was also a classic Caesar salad, and an Arugula and Portobello salad. 

Our next beer was another that I knew I liked…Tramp Stamp!

They have some really funny names for their beers! 

Tramp Stamp is a Belgian Style IPA.  I’m usually not crazy about IPA’s (some are much too bitter for my liking), but I do love Belgian Style ales, and I really like this one as well.  It’s citrusy and refreshing but a bit more bite than the Clementine.   I believe I heard this uses some West Coast hops, and after our trip to San Fran in November I know I like West Coast style IPA’s much better than other IPA’s. 

Pizza time.

 Farm Fresh Garlic oil, cherry tomatoes, charred red/yellow peppers, Yukon gold potatoes, artichoke hearts, green olives, fresh mozzarella, and topped with a salad of arugula, red onion and prosciutto

Bacon & Blue Garlic oil, julienned zucchini/squash blend,
mozzarella/provolone blend, smoked bacon, blue cheese, cherry tomatoes, and finished with fresh basil

 

The Divine Goddess Our healthful version of a white pizza. Garlic oil, topped with a mixture of fresh spinach, broccoli, local ricotta cheese and finished with our cheese blend and a pinch of parmesan

This was their current special, and also probably my favorite of the night, it had leeks, maple sausage, gouda, kale, and cilantro.  I didn’t really taste the cilantro but that’s ok because it was AMAZING.  The best part was how the pieces of kale got all crispy on top.  This is making me so hungry right now!

We also tried The Bean:  Garlic oil, white bean spread, fresh mozzarella, sautéed red onion topped with a spinach, red onion, and pesto salad

I don’t think I’ve ever had a pizza with bean spread on it, but I loved this. 

I actually really loved them ALL!!  The crust was super thin and chewy, the vegetables and other toppings were SO fresh, they weren’t overly inundated with cheese, didn’t leave my hands greasy, and the flavor combinations were unique and delicious!

I was lucky that Shannon agreed to go half-sies with me on all the slices so we could try them all without getting too full!

Best Plan Ever.  The Bacon and Blue was a close second favorite, by the way. 

The last two beers we tried were the Brown Angel, American Brown Ale, and the Supa Hero! 

The Brown Angel was smooth, slightly sweet and went down nice and easy.  The Supa Hero, on the other hand, was more of the type of IPA that’s a little too bitter for me!  Good flavor, but I only had a few sips. 

Dessert.

Stone Hearth Pizza has partnered with Pete & Gerry’s by providing a delicious Custard for a Cause dessert.  Stone Hearth will serve a seasonal custard dessert using Pete and Gerry’s eggs, and all proceeds go to a local charity called Community Servings.  Community Servings prepares, packages, and delivers fresh meals for people who are too sick to shop or cook for themselves.   

Our custard was served with organic maple syrup from Schoolyard Sugarbush and walnuts. 

I was a BIG fan of the custard…love the creaminess and the flavors. 

The other dessert was Sweet Potato gelato!!  We had to guess the flavor, and it was so subtle at first I had NO idea…but as soon as I heard sweet potato, I couldn’t get the taste out of my mouth.  Normally I’d love it, but I think I’ve OD’d on the sweet potatoes lately…my taste buds need a little break…I know, I didn’t think it was possible either!!

A BIG Thanks to Stone Hearth Pizza, Clown Shoes Beer, and Pete & Gerry’s!!  It was a fun, relaxing evening with some awesome pizza and beer, and even some trivia to keep us on our toes.   I can’t wait to come back so I can try all the different pizzas on the menu, they all sound incredible! 

This meal was complimentary, but all opinions are my own.

Is January really almost over???  How did that happen?!! 

How are those resolutions going??  Honestly I didn’t really make any…and I’m totally OK with that ;)