Paleo Weekday Quiche
Fifteen days down and I’m going fairly strong with my 30 day Paleo Challenge. Full update on how I feel so far to come later this week, but today I wanted to share a morning lifesaver I’ve picked up on this journey.
Coincedentally, it comprised my very first meal of the challenge. Talk about first impressions!
In my mission to avoid processed, refined foods, meanwhile going grain, dairy & legume free, I knew breakfast would likely be the most challenging meal of the day. No oatmeal or any oat-related products? No protein powder (at least the variety that is even remotely affordable)? Suddenly, it seemed, all of my morning go-tos had vanished.
But, I realized, there’s really something to do that. In reading Practical Paleo, I learned about the difference in how our bodies start the day when we fuel with oats, fruit etc. (translation: sugar), versus protein cooked in coconut oil and veggie (translation: fat). This served as a pretty poignant “ah-HA!” moment for me, as wolfing down the former breakfast left me with sugar cravings for the rest of the day. Now that makes sense – start with sugar, seek out more sugar. At least that’s how it tends to work for my body.
BUT, what options does that leave? I don’t know about you all, but I’m hardly going to wake up at the crack of dawn to cook a hot breakfast each and every morning. Ain’t nobody got time for that.
Instead, I’ve learned the beauty of cook once, eat aplenty. This quiche is the bomb. And easy. AND versatile. Sayonara, sugar!
- 12 eggs
- 1-2 TBSP coconut oil
- any veggie ingredients you’d like – in this case, I used 1 large zucchini, 1/2 an onion and 2 carrots, all diced or shredded
- 1 tsp sage
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Preheat oven to 350 and use coconut oil to grease your glass casserole dish. Crack 12 eggs into a bowl and scramble well; add spices and mix well before adding veggies to the bowl.
Throw everything into your casserole dish, bake for 40-45 minutes, and voila! You have 6 servings of quiche to grab for the week. I pair mine with saur kraut for some fermented veggies (excellent for digestion) and, if I’m feeling lucky, a strip or two of pasture-fed bacon.
You could continue to change up this quiche any way you like – sub different veggies, try adding meat to the mix – sky’s the limit!
One word of caution: if you bring this bad boy to work, your co-workers WILL be jealous.
What’s your go-to weekday morning breakfast?
January 15, 2013
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