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Welcome!

I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

Spinach, Mushroom & Japanese Sweet Potato Quiche

Spinach, Mushroom & Japanese Sweet Potato Quiche

Ingredients:
1 Small Japanese Sweet Potato, chopped yields about 1 cup cubes
1 tbsp. Extra Virgin Olive Oil
1 cup Chopped Mushrooms
2 heaping cups Spinach
1 tbsp. Extra Virgin Olive Oil
4 Eggs
Unsweetened Almond Milk
Salt & Pepper
Aleppo Pepper
Coconut Oil

Instructions:
Roast Your Potatoes: 

  1. Preheat oven to 425°F
  2. Line a baking sheet with parchment paper
  3. Toss chopped potatoes in 1 tbsp. Olive Oil
  4. Sprinkle with Salt & Pepper
  5. Bake 20 minutes, stirring half way through (or until fork tender)
  6. Remove from oven and set aside

Prep For Your Quiches:

  1. Preheat your oven to 350°F
  2. Grease your 4 mini brioche pans with coconut oil
  3. Place them on a baking sheet

Sauté Your Veggies:

  1. Heat 1 tbsp. Olive Oil in a medium skillet over medium heat
  2. Add your mushrooms to the pan
  3. When they are about ¾ of the way cooked, add in your spinach and cook until wilted
  4. Season with salt & pepper
  5. Stir in your roasted sweet potatoes
  6. Remove from burner and set aside

Prep Your Eggs:

  1. Crack 4 eggs in a bowl
  2. Add a splash of almond milk
  3. Season with salt, black pepper, and a sprinkling of Aleppo pepper
  4. Whisk until combined

Some Assembly Required:

  1. Distribute Mushroom, Spinach, and Sweet Potato mixture evenly in the 4 mini brioche pans
  2. Distribute eggs evenly in the 4 pans
  3. Bake for 10-15 minutes, or until eggs are set
  4. Serve and enjoy

 

 

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