We are starting anew - being diligent with our health and wellness per doctor's orders. Cleaning out the bad, incorporating new and better things in our lives including healthy food choices, working out and actually supporting one another in this endeavor together as a couple. It truly makes a difference when your significant other is on board. We joined a gym, dusted off the treadmill, got new workout gear - shoes, clothes, socks, etc., and started actually looking at what we are eating. I have seen it so many times "Failing to prepare is preparing to fail". So in that same vein, we have started meal prepping/planning. We are the worst when it comes to a quick fast food run if we are tired and not really all about cooking. We commute an hour each way to work so it has gotten super easy to just do what is quick yet incredibly unhealthy. We are going to stomp on that habit as best we can by prepping what we will be eating for the week.
On the agenda this week, we are making some Easy Spinach & Artichoke Quiche Cups for Breakfast that I found on (http://www.gimmesomeoven.com/easy-spinach-artichoke-quiche-cups-recipe/) paired with some berries as well as a separate breakfast of cottage cheese and pears to fill in for the other days. I lightened this recipe by using egg whites instead of whole eggs. And I seemed to have just skipped the milk entirely. ;)
Here is her recipe:
EASY SPINACH ARTICHOKE QUICHE CUPS
These delicious spinach artichoke quiche cups are easy to make and delicious to enjoy!
INGREDIENTS:
- 1 (14.5-ounce) can artichoke hearts, drained and chopped
- 1 package frozen spinach, drained
- 5 eggs, whisked
- 3/4 cup shredded mozzarella cheese
- 2/3 cup milk (any kind)
- 1/2 cup chopped white onion
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
DIRECTIONS:
Preheat oven to 350 degrees F. Prepare 12 baking cups by either spraying them liberally with cooking spray, or lining them with paper liners.
Stir all ingredients together in a large mixing bowl until combined. Portion the mixture into the 12 prepared baking cups so that they are all nearly full.
Bake for about 20 minutes, or until the eggs are set and a toothpick inserted in the middle of the quiche comes out clean. Serve immediately.
The next item I have prepped is super easy as well!
roasted vegetables
INGREDIENTS:
2 lb bag of carrots
3 zucchini
4 squash
Drizzle of olive oil
4 cloves garlic, minced
sea salt to taste
pepper to taste
DIRECTIONS:
Wash the vegetables, peel the carrots and cut them in thirds then quarter them. Quarter and chop the squash and zucchini into bite size chunks. Put the carrots in one bowl and the squash and zucchini in another - drizzle olive oil, put in 2 minced garlic cloves per bowl, sea salt and black pepper to taste.
Toss them all to coat evenly. Put them in a single layer on the baking sheet and bake them in the oven for 45 minutes. Check at 30 minutes as oven times may vary.
PRep time
Breakfast:
I put the quiches in containers and included a side of salsa for them in a separate container. I will add the frozen fruit right before we leave in the morning. For the pears and cottage cheese, these can be put together the night before with very little effort.
Snack:
We are keeping this super simple this week with either an apple or a yogurt.
Lunch:
I had some simple containers of equal size that I put our prepped items in. I cheated a little with the protein as I had some cooked roasted chicken. I put 3 oz of chicken in a container with the roasted vegetables. I was able to make 6 meals - 3 for each of us. I will be making a salad with Tuna on one day and having a sandwich made with Ezekiel Bread, Roasted Turkey, Havarti cheese, and lettuce with a side of fruit on the other day. Boom! Done!Thanks for reading!!
