Quiche is a total comfort food. There is just something decadent about it! I have shared a gluten free quiche with you before, but this one is also dairy free. You really don’t need cheese to create a flavorful quiche, and this recipe is the epitome of clean eating.
Here is what you will need:
1 large sweet potato or yam
2 cups of kale
2 cloves of garlic
1-2 tbsp of olive oil
Optional: Fresh herbs (I used oregano and parsley)
Preheat the oven to 350 degrees.
Crust: Slice the potato into thin rounds. Brush your pie pan with a very thin layer of oil. Arrange the slices into the pan to make the “crust”, cutting rounds to cover any gaps that may show the bottom of the pan or the rim. Season with sea salt and fresh ground pepper. If you have any potato left over after creating the crust you can chop and set aside. Place the crust in the oven for 15 minutes.
Filling: Sautéed garlic, onion and kale in some olive oil. If you have leftover sweet potato chunks you can throw those in as well. Set aside and let cool as you beat 4 eggs. Add the cooled vegetable to the beaten eggs. Add in any herbs you desire. I added fresh oregano and parsley from my garden!
Now all you have to do is pour the filling over the crust and cook for about 30 minutes or until the eggs are set!
Muscle Cramps: for the most part we know how to prevent them, but we don’t always make the time to take preventative action. After multiple clients stopped to hold their cramping legs, feet and toes during our workouts in the past week, I figured this topic deserved a blog post. I in particular get them in my toes while I am stretching after a hard workout or in the middle of the night, but this week I had clients cramping mid circuit. So here we go:
Are you hydrated? If you are not drinking enough water for you weight and activity level this could be your problem. So start logging your water. Try the app waterlogged to train yourself to make water consumption a priority. Plus, being hydrated will make you feel better, look better and help curb hunger between meals.
Are you stretching adequately? If you are partaking in any distance running, HIIT Training, or cycling you need to stretch a lot! For example: the repetitive nature of running tightens up your hamstrings, hips and calves when you are logging miles. So stretch after you run and invest in a foam roller. Happy hamstrings make a happy athlete. If you cramp up while you are sleeping, stretch before bed.
Are you getting enough potassium? People always think bananas when they are reaching for potassium, but potassium can be found in so many everyday foods. Try a baked potato (sweet if you are watching your sugar), avocado, raw kale, brussel sprouts, mushrooms, white beans, salmon, yogurt, the list goes on. Click here to see the Top 10 Foods Highest in Potassium.
Are your sodium levels depleted? If you are an endurance athlete or a heavy/salty sweater, you may be deficient in the electrolyte sodium. This can easily be balanced by consuming sports drinks when you are working out for more than an hour or during extra sweaty sessions. (I am one of those salty sweaters. I always have a white film on my face and body after an endurance run, it’s a good look)
Are you getting enough carbohydrates? You have to replenish your glycogen stores when you are working out for over an hour. You also need to have adequate glycogen stores before you begin exercise. If your muscles do not have fuel, they cannot perform optimally and you will cramp. You can replenish with sports products like GU or sports drinks but for the most part, a small snack an hour before your session will do. See my post on Pre Workout Snacks! Remember, fat burns in a carbohydrate flame.
I was feeling inspired by the muscle cramp topic and decided to make a potassium packed smoothie after my Saturday workouts. Here is what it consisted of:
1/2 frozen banana
1 cup of kale
1 cup of pineapple
3-4 stalks of celery
1 tbsp of chia seeds
splash of vanilla unsweetened almond milk (or coconut milk)
The majority of the potassium in this recipe comes from the first three ingredients (Banana, Avocado & Kale). In addition, chia seeds are great for ridding your body of toxins. The gelatinous nature of the seeds help pick up unwanted toxins that are often stuck in the small intestine and reabsorbed into the blood stream. The key with chia seeds is to let them soak. A great way to accomplish this is by allowing them to soak them in the almond milk (or coconut milk) you use for your recipes. Fill a ball jar with almond milk and a 1/2 cup of chia so you have them handy in your refrigerator. If you need to fill up and feel good, I recommend making this after a hard workout or a weekend of too much drinking and eating out (sodium detox).
Green Bowl with Coconut Ribbons, Banana Chips and Raisins
Roasted Japanese Sweet Potato with Roasted Kale
Kale, Brussel and Alfalfa Sprout Salad
Cabbage and Brussel Sprout Scramble
Mashed Delicata Squash with Quinoa, Lentils, Cannellini Beans and Brussel Sprouts
I am not a nutritionist or even close to one (disclaimer), but I love to prepare and devour nutrient dense food. Above are six Green Lunches that I have made in the past week. I am not a recipe person. I just buy whatever is on sale (usually what is in season) and roast, saute or enjoy raw. From the top we have….
Sunny Side Up Kale: Sauteed kale with a sunny side up egg and half a banana
Green Bowl: 1/2 frozen banana, 1/4 mango, 1 pear, 1/2 fuji apple, 1/2 avacado, 2 kale leaves in the blender. Topped with banana chips, coconut ribbon and raisins
Sauteed Kale and Roasted Japanese Sweet Potato: I use Himalayan sea salt, basil leaves and ground peppercorn to season
Kale, Brussels and Alfalfa Sprout Salad: Chopped and tossed with avocado, pumpkin seeds and my homemade vinaigrette (Dijon mustard, EVOO and balsamic)
Cabbage and Brussels Sprout Scramble: Cabbage and brussels sprouts sauteed with one egg scrambled in and served with half a banana
Mashed Delicata Squash with Lentils, Quinoa, Cannelloni Beans and Brussels Sprouts: This is kind of a “Hodge Podge”. I happened to have the lentils and quinoa already cooked so I mixed them in with my Delicata. Delicata can be microwaved for 5+ minutes and scooped out of the skin for a mashed consistency. I will make a batch of lentils in the beginning of the week so I can just throw them into dishes to add bulk and a nutty flavor.
I don’t plan my meals much more than a couple hours (or minutes in advance). This is because my mood and my physical state determines what I eat. I suffer from a lot of stomach issues and sometimes I lack an appetite for certain foods or any appetite at all. I hope my green meals give you some lunch time inspiration! Feel free to comment with questions or your own lunchtime suggestions!
Here are some fun nutrition facts on some of my most used winter foods:
High in fiber, calcium, iron, vitamin K, A and C
Rich in antioxidants
Anti inflammatory and Cholesterol (LDL) lowering properties
Contains Folate for women of child bearing age
Folate: Lentils contain more of this B vitamin than any other unfortified plant food. In addition to protecting against coronary artery, folate helps prevent birth defects
Fiber: half cup of lentils provides around a third of your daily requirements. We absorb the energy from lentils slowly, which helps keep blood-sugar levels even
Lentils are a significant (and virtually fat-free) source of protein