Like me, if you are reading this, you are human.. (or most likely, anything is possible). When it comes to food, even the most hardcore dieters "slip up" at some point. Hopefully, at that moment, it isn’t too bad. In our case, it probably shouldn’t be based on our core concept- SUSTAINABILITY! This means you are not starving yourself of things you love, but rather eating them in a measured quantity so you do feel the need to “slip up.” Anyway, as I tangent as usual- the phrase “but it’s good for you,” all of have us, myself included have said. However, the more I learn, I really do not say that any longer. Let’s dive into this with a purpose- just because something is “good” for you, however you define that, doesn’t mean that if you eat endless quantities it will become not good for, ie, add to body fat, give you stomach problems, make you sick, start costing excessive amounts of money.. etc. Olive oil is good for you, but 1 tablespoon of extra virgin olive is 119 calories and 13.5 grams of fat! That’s a lot of punch for something very little. Of course, having whole, non-processed foods always come with a benefit. The less chemicals you put into your body the better. However, most people like to enjoy the more tasty things in life which have been processed, like ice cream for example. The point I am making here is, whatever your goals may be, make sure they are sustainable and achievable through hard work and dedication. Don’t give in to the very attractive but misguiding reasoning to get off track by telling yourself “but it’s good for you.” You can do it!
A little breakfast idea for you…
Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust
Author: Cookie and Kate
Recipe type: Breakfast
Arugula, Cremini mushrooms and goat cheese quiche in a gluten-free thyme and almond meal crust. A simple, gourmet recipe for breakfast, brunch or dinner!
Gluten-free almond meal crust
2 cups almond meal or almond flour (I had better results with almond meal)
3 garlic cloves, pressed or minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon freshly ground pepper
- 1/3 cup olive oil
- 1 tablespoon and 1 teaspoon water
Arugula, Cremini mushroom and goat cheese filling
3 cups baby arugula, roughly chopped
1½ cups cleaned and sliced Cremini mushrooms
Drizzle olive oil
6 large eggs
- 1/3 cup milk
- ½ teaspoon salt
¼ teaspoon red pepper flakes
5 ounces goat cheese, crumbled
- Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch cast iron skillet or large tart pan with cooking spray. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
- Press the dough into your prepared skillet/pan until it is evenly dispersed across the bottom and up the sides (if you are using a cast iron skillet, make sure the dough goes at least 1¼ inch up the sides). Bake until the crust is lightly golden and firm to the touch, about 18 to 20 minutes.
- In a large skillet over medium heat, warm enough olive oil to lightly coat the pan. Cook the mushrooms with a dash of salt, stirring often, until tender. Toss in the arugula and let it wilt, while stirring, about 30 seconds. Transfer the mixture to a plate to cool.
- In a mixing bowl, whisk together the eggs, milk, salt and red pepper. Stir in the goat cheese and the slightly cooled mushroom and arugula mixture.
- Once the crust is done baking, pour in the egg mixture and bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for 5 to 10 minutes before slicing with a sharp knife. Serve immediately.
Crust adapted from Roost's Rainbow Chard Tartlets. Thyme/goat cheese/mushroom/arugula flavor combination inspired byWhat to Drink with What You Eat.
Yields 6 large slices.