Zucchini Quiche – Paleo Style

One of my most challenging meals to plan for is breakfast. I often find myself reaching for the most convenient breakfast meal and often times it’s the least healthiest option. Ideally, I would like to start my day with some vegetables, protein and lean carbohydrates so I’ve been doing some research and adapted this recipe from a Paleo recipe. I found this recipe to be easy to prepare, nutritional, filling, easy to reheat throughout the week and most importantly tasty! I added in the Applegate Chicken Sausage for added taste and protein. This can certainly be omitted for a vegetarian dish.

Here are the details 🙂

Serves 6
Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients:
• 8 eggs + 2 egg whites
• 2 medium sized carrots – shredded
• 1 medium to large sized zucchini – shredded and squeezed with a cheese cloth or paper towel to remove excess water
• ½ teaspoon rosemary
• ½ teaspoon sea salt
• ½ tablespoon of soft organic butter to coat the pan
• 2 Applegate Farms Apple Chicken Sausage (optional and can be found at Trader Joes) – Cooked and Thinly Sliced

Directions:
Shred the carrots and zucchini and set aside. In a medium sized bowl, mix well the eggs and egg whites and add the rosemary and salt. Add the shredded carrots, zucchini and chicken sausage. Mix well.
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Preheat the oven to 375 degrees. Coat a 9” x 12” pan with butter and add the egg mixture. Bake for approximately 30-35 minutes or until the edges are golden brown.
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Quick, Easy and Delicious!

Cheers to Mindful, Healthy Living!

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Sunday Morning Omelet with a few Anti-Inflammatory Sides!

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Omelets are an excellent way to incorporate vegetables in your morning meal.  I use anything from tomatoes, spinach, mushrooms, green and red peppers, and maybe a tiny bit of cheese if your digestive system can handle it ;).

I typically do 1 full egg and 1 egg white to cut down on the saturated fat from the yolk.  I then, chop up all my vegetables and place them in a small pan with a tsp. of olive oil and sauté for a few minutes.  I whisk my eggs and the tiny bit of cheese mixture together and add to the veggie mix.  Cook on medium to low until most of your egg mixture is not runny and then with a spatula flip over and cook ~1 min and then fold over like an omelet.  Voila!  Delicious and nutritious breakfast for any morning!

I also add some blueberries, which are an anti-inflammatory food for those of you who have autoimmune diseases and have some silent (internal) inflammation.  Blueberries are good for my Hashimoto’s to reduce any internal inflammation.  I also added a Food for Life, Gluten Free, english muffin.  Why Gluten Free?  Products that contain gluten can also have an inflammatory response, not to mention it can prevent your thyroid from producing thyroid hormone, something that I, having Hashimoto’s, wants to avoid as much as possible.  Gluten free english muffins are perfect for breakfast and don’t make me feel bloated or weighed down and lethargic. 

For more information regarding my story and Hashimoto’s, please visit here.  Any questions regarding anti-inflammatory foods, please contact me at lacey.maiman@gmail.com . I would love to hear from you!