Well, I officially hate living 15 miles away from work. A normal 20 minute drive into work turned into a 45 minute drive because people think they are really cool and can still drive fast when the roads are solid ice. Then, the next thing they know they are in the ditch with their windshield blown out and causing traffic to be backed up for a couple miles which feels like 20 miles. Idiots. Okay, rant over and moving on!
The last couple weeks I have been playing with my diet and workouts a little bit. I am trying to figure out which foods will nourish my workouts the best and give me the best recovery and results. I realized I wasn’t fueling my body enough after workouts (I workout in the morning so I never eat before) and was feeling tired often and I would stay sore longer than I wished too. I wasn’t noticing any new results and more times than not, felt weaker than I have in the past. This has been over the course of a couple months that I was noticing these things so, I knew something had to change.
I think I am getting it down! I don’t feel sluggish, my muscle soreness recovers a lot faster even though I am still working them just as hard if not harder and I am starting to notice small changes with my body. Boom! I can chalk all of this up to CARBS! Complex carbohydrates that is and my go to is sweet potato paired with a protein (usually some ground hamburger or bacon). Sometimes I too have to be reminded that the right carbs are not to be feared. For more about complex carbohydrates, refer to this post.
So, this quiche has a secret weapon. The fiance was very confused on his first bite because he thought I put cheese in it but he knows that I would never do such a thing (cheese does not agree with me, not even a little). The secret weapon is, drum roll please, plantain! You will just have to try it to believe it.
- 1 dz eggs
- 1 lb ground pork sausage
- 8 slices bacon
- 2 cups sliced mushrooms
- 1 red pepper, seeded and chopped
- 2 handfuls spinach, chopped
- 1 large plantain, chopped/chunked (the more black spots, the better)
- salt and pepper to taste
- Place slices of bacon on a pan and place in oven. Turn oven on to 350 degrees and cook bacon 10-15 minutes. Do not preheat your oven because bacon cooks better in a non-preheated oven. Watch the bacon, you don’t want it crispy. When done, place bacon on a paper towel lined plate and dab grease. When bacon is cooled, chop into small pieces. Leave oven at 350 degrees when bacon is done cooking.
- While bacon is cooking, cook the pork sausage in a saute pan over the stove until done.
- In a large bowl, whisk eggs then mix in mushrooms, pepper, spinach and plantain
- Mix in pork sausage and bacon. Add a few dashed or salt and pepper.
- Grease a 9×13 baking dish (I used coconut oil) and pore egg mixture into dish.
- Bake in oven for 45 minutes
- Serve hot – you can eat it as is or add either some avocado or any nut butter.