Crustless Veggie Quiche

Happy Winter, everyone!

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Today marks the first day of winter. It also marks a few days before Christmas. And we all know Christmas means magic, festive lights, presents, family, laughter, love, and FOOD.

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To offset the upcoming peppermint mochas, gingerbread cookies, sausage balls, yule logs, and eggnog, make this quiche. It’s super easy and I will say, if you make it and it seems super soggy, NOT ALL IS LOST. This happened to me and I was super bummed. I love Sally’s Baking Addiction, and I thought maybe I had done something wrong, And maybe I did, but if you cut a piece, drain some of the excess liquid from the rest of the pie dish, and let it sit in the fridge, the quiche is perfect for the rest of the week. True story.

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Does anyone else LOVE eggs? Is this just a vegetarian thing? I feel like because I don’t eat meat, I am justified to eat a few more eggs per week than the normal human being. What is the recommendation for eggs per week? 3? {Update: Just looked this up. Healthy individuals can have 7 per week, or essentially 1 per day. This includes the yolk. Don’t be afraid of the yolk, people. It has nutritional benefits. But if consuming eggs in large quantities, choose 1 yolk per day and add egg whites to add substance.} So don’t worry. You got this.

Crustless Veggie Quiche
From Sally’s Baking Addiction

1 tsp olive oil
1 1/2 c sliced yellow squash
1 1/2 c sliced zucchini
1 large bell pepper, chopped
2 cloves garlic, chopped
1 tbsp ground thyme
3 large eggs
3 large egg whites
3/4 c skim milk
3/4 tsp salt
1/4 tsp black pepper
2/3 c shredded light mozzarella
2 tbsp grated parmesan cheese

1. Heat a large skillet over medium high heat. Use a little olive oil to sauté garlic in until fragrant. Add squash, zucchini, bell peppers, and thyme. Salute until slightly softened, about 6-7 minutes. Stir frequently.
2. Put veggies in a bowl and place in the refrigerator until ready to use, to allow to cool.
3. In a separate bowl, whisk together eggs, egg whites, salt, pepper, and milk.
4. Place veggies in pie dish, top with mozzarella, and pour egg mixture over it. Sprinkle with parmesan cheese.
5. Bake for 40-45 minutes, or until the middle no longer jiggles.
6. Allow to cool for 10 minutes, then serve.
7. ** If there is a lot of excess liquid, cut the first piece, drain {carefully} the rest of the pie dish, then allow the rest of the quiche to sit in the refrigerator overnight. Draining and allowing to set gets rid of the extra moisture. If in doubt, make it the night before serving.

 

Healthy Pumpkin Muffins

Hello, world. I’m going to update you about my life in 10 statements.

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1. I just finished my third semester of graduate school. One more to go until I have a Master of Science in Nutrition.

2. I just got a Keurig for Christmas and am slowly falling in love with coffee. It’s my new reason to get out of bed {previous: breakfast}.

3. Now that school is out, all I want to do is read. Read, read, read. In bed, with my cat, drinking coffee, all day.

4. My boyfriend and I are on the last season of How I Met Your Mother, and it’s somewhere between exhilarating and depressing because we have never seen this last season {we started from the beginning again before it came out} but we know that it will be over soon.

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5. My little bug Caribou {Carib Chip} is getting so big! He’s 9, almost 10 months old now. In regards to the trend on Pinterest, he likes sleeping in the sink, screaming at 3am, getting in the dryer, sleeping on my neck, and getting in the shower after it’s turned off {but still wet}.

6. I am not really sure what I have been eating for the past 4 months, but it’s not important enough that you’ve missed anything. There was one thing that I was obsessed with {if you follow me on Instagram, you saw a lot of these}, and I will probably post that recipe soon. Other than that, salads, cereal, oatmeal… Some frozen meals, pasta… Yeah, couldn’t tell ya.

7. My apartment is decorated for Christmas, and it’s one of the things that makes me happiest right now. Love. Christmas. Decorations.

8. I am still doing a lot of Tone It Up. If you would like to follow my account on Instagram, it’s @skinnymuffin_tiu. It’s all fitness and health-related, so heads up.

9. Speaking of fitness, I just took a spin class for the first time in 11 months and it DIDN’T HURT. To most of you, that means nothing. To someone with bad knees and a bulging disc, that is a gift from God.

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10. I am applying to this thing called the Dietetic Internship, which is what qualifies you to sit for the Registered Dietitian Exam. Essentially, my entire LIFE depends on being accepted, so basically, the reason why I have completely neglected this blog and you all is because I have been working my little booty off to make good grades, volunteer, keep up with my jobs, and find time for my boyfriend, my kitty, my family, and my friends. Oh, and my sanity. Unfortunately, it’s been neglected, too.

{11. I know I said only 10, but I was just proof-reading this, and because all of my electronic text contains emoji abilities – Instagram and text messaging – I totally wanted to put a coffee emoji up by the Keurig statement. I think that #socialmediaproblems would be appropriate here.}

Oh, right. And recipe. These muffins are a) delicious b) healthy and c) super easy to make. I kept some fresh {in the refrigerator} and froze some to thaw for later and to throw into oatmeal in the mornings when it’s 10°F outside. These are also great if you need to use up your pumpkin puree that’s been sitting in the pantry for two months.

Healthy Pumpkin Muffins
Slightly adapted from Nate & Rachael

1 15oz. can pumpkin
1/2 cup applesauce {or one individually prepackaged cups}
2 eggs
1 tsp vanilla
2 tbsp water {or milk should be fine}
1/4 c brown sugar + more for sprinkling
1 3/4 c white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves
1/4 tsp salt

1. Heat oven to 350°F.
2. Grease a muffin tin.
3. In a small bowl, combine the wet ingredients.
4. In a larger bowl, combine the dry ingredients.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Scoop into muffin tin cups and sprinkle brown sugar on top.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.

Chocolate Chocolate Chip Popsicles

Hello.

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I haven’t blogged in almost 2 months. I was about to blog the other day but then I realized I couldn’t even remember what photo editing site I use. I’m a failure.

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But, I’ve been doing lots of others things! I’m going to post an ‘Insta-Lately’ post soon to give you a feel for what I’ve actually been doing.

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Anyway, I made these in the summer. And I just realized I never posted them. So, I’m posting them now. I mean, you could totally add some orange food coloring to these bad boys and they would be Halloween-y. It works. It does.

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Chocolate Chocolate Chip Popsicles
Adapted slightly from The Skinny Fork

4oz fat free cream cheese, softened
4oz plain Greek yogurt (I used Greek Gods – YUM)
1/4 c milk
2 tbsp powdered sugar
2 tbsp cocoa powder
1/4 c chocolate chips
1 tbsp cheesecake pudding mix (optional)

1. Mix all together.
2. Pour into popsicle molds.
3. Freeze overnight, and pour hot water over the molds to help loosen to get the popsicles out when ready to use.

Cake Batter Oats

Blogging these days feels like an accomplishment. Between two jobs, five days of class, and four days of volunteering, my life is a little crazy right now.

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I will say I am actually enjoying [?!?!] my counseling class, and I have this food procurement class where I get to cook, bake, and learn knife skills in the lab. This semester is rough but at least it has some balance.

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You know what else has balance? These oats. Healthy, fibrous oatmeal with cake batter flavor and sprinkles. If that’s not enough to get you out of bed in the morning, I don’t know what is.

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So whether it’s your birthday or the morning before a huge exam, treat yo self.

Cake Batter Overnight Oats

1/3 c oats
1/3 c soymilk
1/3 c plain Greek yogurt
2 tbsp white cake mix
1 tbsp cheesecake pudding mix
Sprinkles, strawberries, and banana slices

1. At night, combine the oats, soy milk, and yogurt. Cover and refrigerate over night.
2. The next morning, warm for 60-90seconds, then stir in the remaining toppings.

Cucumber Corn and Radish Salad

Why my leave of absence? 10 facts about what I’ve been doing the last month.

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1. I have officially nailed down two clinical volunteering opportunities. Double win.

2. My boyfriend has been in the hospital for a partial shoulder replacement surgery. The scar is wicked. So are his staples.

3. My kitten has gotten older and finally calmed down slightly. He sleeps through the night and just turned 3mo old.

4. I realized that I love slightly sweetened iced green tea from Starbucks (and iced caramel macchiatos!) and want to try the raspberry syrup instead of simple syrup in the green tea.

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5. I got this super cool water bottle from Target for $8.

6. I tried Jif Whips S’mores and let me just tell you, “EMERGENCY ONLY” written in Sharpie doesn’t mean anything to a girl with cravings.

7. I picked up the piano again. “Go the Distance” from Hercules is pretty freaking awesome. Just saying.

8. I have officially gotten over the depression/anxiety side of the fact that grad school starts up in a week and am on the “let’s get cute office supplies, and super awesome smelling lotion will totally keep my hands dry and make me happy” side.

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9. I installed a ceiling fan in my room. And when I say I, I mean my boyfriend. And it’s AWESOME. Fans are addicting and amazing and allow you to super cuddle up under your winter blanket in the summer. Win.

10. I have a goal to blog twice a week during the school year. Anyone wanna help me stay accountable?

Anyway, I made this salad forever ago but it’s tasty. Refreshing, light, and great to eat on the back porch with some wine.

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Cucumber Corn & Radish Salad

2 cucumbers, chopped
1/4 c corn
3 radishes, thinly sliced
1/4 c feta
2 tbsp fresh cilantro, chopped
1 tbsp apple cider vinegar
1 tbsp olive oil
Optional: mango coconut dressing from Fresh Market

1. Mix all.