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Life Zemplified

Discover What Matters • Leave the Rest

Health Recipes – Breakfast and Eggcellent Dishes

Sweet Potato Crust Spinach and Feta Quiche

This crust is AAAmazing! Tender, delicious and held together nicely.

4 - 8 servings depending on how you slice it!

Sweet Potato Crust Spinach and Feta Quiche Recipe

Ingredients

2 medium sweet potatoes

1 tsp coconut oil (or canola oil)

1  5-ounce bag of fresh baby spinach (may also use canned or frozen, just be sure and drain all water)

1/2 cup of any milk (we use Almond or Coconut milk)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper

Pinch of nutmeg

4 large eggs

plus 2 additional large egg whites

1.5 – 2 ounces crumbled feta cheese

Instructions

Julienne the sweet potatoes, coat them with 1tsp of oil and one egg white. Bake in 350-degree oven for 20 minutes.

While the crust is baking, heat up a nonstick skillet over medium heat, add spinach and saute for 3 minutes. Remove from heat and cool.

Combine and whisk the remaining ingredients in a bowl.

Add spinach to baked crust. Pour egg mixture over spinach and then sprinkle with feta cheese. Bake for 30-35 minutes at 375 degrees.

Let cool for 5 minutes before slicing. Enjoy!

Notes

Original recipe from CookingLight

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Gluten-Free Plantain Waffles or Pancakes

6 - 8 waffles (3 x 3 sized) or pancakes

plantain pancakes

Ingredients

2 large yellow plantains (2 1/2 – 3 cups)
4 eggs
2 tsp vanilla
3 tbsp coconut oil
2 tbsp coconut milk or rum
⅛ tsp salt
½ tsp baking soda
2 tbsp coconut flour

Optional:

Add 1 tsp cinnamon, cardamom, ginger or other spice

Add 1/4 cup of finely chopped pecans or walnuts

Instructions

Cut the ends off of the plantains, cut in half and slit the skin down one side.

Microwave for 2 to 3 minutes to soften. Cool and peel.

Using either a blender, food processor or mixer, blend all ingredients together.

Heat waffle maker or pan coated with coconut oil.

Cook waffles or pancakes to desired crispness.

 

Notes

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Mushroom & Asparagus Frittata

Serves: 2

Mushroom and asparagus frittata

Ingredients

  • 6 egg whites and 2 egg yolks, lightly beaten in bowl
  • 1 cup sliced fresh mushrooms
  • 1 cup asparagus spears, sliced diagonally into 2-inch pieces
  • 1 green onion, white and green parts chopped fine
  • Olive oil spray or one tablespoon olive oil
  • Sea salt & fresh ground pepper to taste
  • 2-3 tablespoons chopped fresh basil (use 1-2 tablespoons dried if you don’t have fresh)
  • Fresh melon, seasonal fruit slices or sliced tomatoes (optional for side garnish.)

Instructions

Preheat oven to 350 degrees

  • In a non-stick oven-proof skillet, heat oil and sauté mushrooms and asparagus until asparagus starts getting crisp (about 3-4 minutes.)
  • Add in green onion and continue to sauté another minute.
  • Salt and pepper lightly then pour in the egg mixture.
  • Sprinkle the basil on top.
  • Place the skillet into the oven and bake for about 5 minutes until center of frittata is “set” and the edges easily pull away from the skillet.
  • Remove skillet and slide frittata onto plate or cutting board.
  • Let cool for a few minutes then slice into wedges.
  • Serve with sliced fruit or tomatoes on the side.

Notes

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I'm Amy - Simplifying life and cracking the code on personal finance, nutrition, and exercise to save enough money, health, and sanity for a long and happy future. I hope you'll join me!

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