Monday’s. Love em or hate em? I am actually a Monday fan. They are always my most productive days and they set me up for the rest of the week. I’ve even started having “business meetings” with me myself and I! Don’t knock it till you try it. Coming off of a less than productive Sunday, however, this Monday is a bit hectic.
I had such a fun weekend! Friday night was spent recipe developing (yes, this is fun for me!) Saturday kicked off with yes, more recipe developing, a little work and then the afternoon was spent with some great friends of ours touring all the hot local spots in Eau Claire. It’s fun being a tourist in your own town. You should try it sometime! It’s been quit awhile since I’ve had a weekend where I “let loose.” I definitely drank more beer than I probably have all year combined and most definitely didn’t pay attention to my macros. I woke up Sunday in a less than ideal condition but had no shame! I didn’t feel guilty for indulging, nor was I mad at myself for eating and drinking the things that I did. I was pretty excited to get back on track, though and refuel my body with rich nutrients (and tons of water) and that is exactly what I did. We shouldn’t feel guilt or shame if we get off track with our nutrition because it happens to us all! In a perfect world their would be no temptation, alcohol wouldn’t impair us to make bad decisions and ice cream would be considered a superfood. But, that’s just not reality and we have to deal with temptation, we are going to want to enjoy some adult beverages with our friends and ice cream, sadly, is not a superfood. Your “diet” meaning your healthy lifestyle shouldn’t be restrictive and it shouldn’t be dreadful. If it is dreadful and restrictive, you will fail without a doubt. When you are able to find that happy place of balance with food you will also be released of any guilt or shame you may feel when you happen to fall off the wagon for a day or two. Don’t get discouraged if you don’t find your balance tomorrow or even a month from now. It is a journey and it is your journey. If you stay consistent and motivated, I promise you, you will find your balance and food freedom.
This quiche is hands down the best one I have ever made! I really like eggs but they don’t fill me up so when I eat them I always try and load them up with a ton of veggies and meat. Just a slice of this quiche will leave you with a happy and satisfied tummy! Get this recipe in your weekly meal prep or invite your friends over for brunch because you are going to want to make this!
The Everything Quiche
- Coconut oil or ghee
- 1 dozen eggs, whisked
- 1lb ground Italian sausage*
- 1/2lb bacon, cut into small pieces**
- 1 medium sweet potato, cubed
- 1/2 yellow onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 zucchini, chopped
- 1 cup broccoli, chopped
- salt and pepper to taste
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper. Toss the cubed sweet potato with a drizzle of coconut oil and spread out on parchment paper. Bake for 20-25 minutes. When done, remove from oven and set aside. Decrease oven temperature to 350 degrees.
- Place a large skillet over medium heat and add the bacon pieces and cook until they begin to get crispy. When cooked, remove the bacon from the skillet and dab grease with a paper towel. Set aside. Add the onion to the skillet with the bacon grease and cook until translucent. Then, add all other vegetables except for sweet potato. Cook for 10-15 minutes mixing and stirring occasionally. Remove vegetable mixture from skillet and set aside. Brown the Italian sausage in the same skillet and drain the grease when cooked.
- In a small bowl, toss 1/4 of the bacon, sweet potato and vegetables and set aside. In a large bowl, add the whisked eggs, browned sausage and the remaining bacon, sweet potato, vegetables, and salt and pepper to taste. Mix well.
- Grease a 9×13 baking dish and add the egg mixture. Cook for 35-40 minutes. Remove from oven and sprinkle with the bacon, sweet potato and vegetable mixture. Serve hot.
*I used ground Italian seasoned turkey but feel free to use whatever you would like.
**I had venison bacon on hand so that is what I used but feel free to use pork bacon.