Adjustments and Healthy Spinach Quiche Recipe

Exercise: 45 mins elliptical intervals (nothing crazy, just a bit faster and slower so I didn't get bored out of my mind) and 20 mins strength

My whole schedule has been crazy this week, I missed a few runs and made some adjustments with plans to run Wednesday and Thursday and then Saturday and Sunday. Looks like I'll be making some more adjustments because I totally forgot I have a race Sunday. Oops. It's only a 5k which is fine and totally workable but I feel unprepared because I was hoping to PR and I'm not sure if that's realistic now. So I took off running today and will take off Saturday as well. Tomorrow I'm going to try to get in a timed mile so I can estimate my 5k goal. For now I'm hoping for 24:59 but I'll be pleased with 25:21 and fine as long as it's below 27 in the below 9 min mile range.

In more exciting news, I LOVED my meals today. Little Man actually took a decent nap which left me time for my workout and time to prep lunch and dinner.

Breakfast was peanut butter puffins in coconut milk...seriously my fave

Spinach Slaw

BBQ Tofu

Complete lunch with bbq tofu sandwich topped with slaw and carrots and hummus on the side

Healthy Spinach Quiche

Spinach quiche with baby green salad

Healthy Spinach Quiche Recipe

Filling:

1/2 onion

1 T olive oil

4 C fresh spinach- chopped

4 eggs or 1C egg substitute

1 C milk or non dairy milk (I used coconut)

1/2 C and 1/4 C shredded cheese of your choice ( I used light mozzarella) separated

1/2 t garlic

salt and pepper to taste

Crust:

1 1/4 C flour ( I used 3/4 C ww, 1/4 C oat bran, 1/2 C brown rice flour)

1/4 C + 1 T butter or spread

1/2 t slat and sugar

2-3 T ice water

Directions:

preheat oven to 350

put flour, butter, salt and sugar in food processor and pulse until it resembles sand. Add water 1 t at a time until you get a crumbly dough. Super crumbly is fine as long as it can be pressed into the pan

press dough into un-greased cake or pie pan and put in freezer while you prepare the filling

saute onion in olive oil until translucent and add chopped spinach until completely wilted, remove from heat

mix the remaining ingredients reserving the 1/4 C of cheese in a large bowl

add the spinach mixture to the egg mixture by T at first to temper (otherwise you get scrambled eggs)

remove crust from freezer and pour filling in until level

top with remaining cheese

bake 35-45 minutes until golden brown on top

Enjoy!

* This can be adapted to whatever is in your fridge: asparagus, broccoli, ham, bacon, fakon, soy cheese or daiya, etc.