“A comfort zone is a beautiful place, but nothing ever grows there.” – unknown
Hellllooo my beautiful people, it’s been a minute since I’ve posted [and I’m sorry]. I’m recommitting to 2 recipes a week because I want to achieve what I started this blog for! I hope all of you have had an amazing start to your April. Here in Colorado the weather has been bipolar as ever. Friday it was 30 and snow, yesterday 50 and rain and then today sunny, windy and 70. Like what is even spring?? I hope you’ve had a little better weather wherever you reside.
I want to take to you about stepping outside your comfort zone for a quick minute before I get to the recipe. These last few weeks my main goal is to step up and do something that makes me uncomfortable. If that’s owning something at Lululemon or reaching out to a part of my community that I haven’t yet. Honestly, I was terrified deep down inside my introverted soul BUT now that I’ve accomplished being comfortable being uncomfortable [ironic] I feel 100000x better. When I stepped out of my zone I felt this rush come over me of self respect & kinda felt like a girl boss too. So I wanna challenge you to do the same, let go of the “what ifs, buts” and go rock it out this week. Ask yourself – are you really happy or just really comfortable?. Start small and work your way to something that you’ve had in the back seat of your mind for awhile. Complete transparency here– It’s going to challenge you, but remember growth is uncomfortable, call it ‘growing pains’. Now get out there kick ass and if you need some support hit a girl up! I’m here for my people 🙂 Oh and go pick yourself up this book, literally life changing by the page. ‘You are a badass – how to stop doubting your greatness and start living an awesome life’ by Jen Sincero
Okay, okay enough of the empowering, self dev shit. Let us get on to the FOOOOOD. I totally went out of my comfort zone on this recipe. It took lots of adjusting to get it perff. Every time I see a quiche in a bakery or on the menu it’s usually not gluten free nor dairy free, and I’m always thinking “why??” But now I have the perfectly simple quiche recipe for you guys. I used sweet potatoes for the ‘crust’ and no cheese in this. I honestly think it has some great flavor and cheese would just take that away. You can use different potatoes if you’re not a sweet pot kinda person [we may not be friends….. jk] just make sure you keep on eye out as russet potatoes may cook faster/slower. Ready, Set, Go…
1lb whole30 approved bacon
2 medium sweet potatoes
1/2 cup egg whites
1 red bell pepper – diced
1 small sweet onion – diced
1/2 cup chopped mushrooms
1 tomato sliced
1 cup spinach
2 tbsp almond milk
1 tsp lemon juice
1 tsp pepper
1/2 tsp sage
1/2 tsp garlic powder
2 tbsp ghee/olive oil/coconut oil [separated]
Preheat oven to 350
Wash, peel & slice sweet potatoes. I used a mandoline slicer because it speeds up the prep time but you can totally do it by hand.
Oil your iron skillet or baking dish with 1 tbsp of oil. Cover pan/dish with sweet potatoes, overlapping them to create a nice thick crust.
Place bacon on wire rack or baking sheet and cook both the crust & bacon for 20 mins.
While crust and bacon are cooking, heat 1tbsp oil over medium heat in a skillet. Saute onions, bell peppers and mushrooms until onions are slightly transparent. Reduce heat to low and add in spinach, saute until wilted, turn heat off.
Whisk together eggs, egg whites, spices in a large bowl until well combined. Add milk and 1 tsp lemon juice and whisk until incorporated. Stir in sauteed veggies.
Once bacon is done cut into small pieces and add to egg mixture. Heat oven to 375
Pour mixture into the crust place tomatoes on top and bake for 35 mins.
Let cool for 5 mins, cut into ‘pie’ slices and ENJOY.