Zucchini Mint Feta Mini Quiches

30 07 2014

You guys! I have a winning summer recipe for you!

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I have this mint plant that is growing out of control and I don’t have/know a ton of recipes that call for mint, other than one of my favorite salads and mojitos.

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So the other day I was flipping through Tastespotting, and I happened upon this recipe for a Zucchini Tart. I had just purchased some local zucchini from Trader Joe’s, and though I was tempted to make another batch of zucchini bread pancakes, I decided that my waistline would thank me if I made something a bit less carb-o-licious (thought I do love me some carbs!). I read through the recipe and, though skeptical of the zucchini + mint + feta, COOKED combo, I decided to give it a shot.

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I made a few swaps to make it a wee bit healthier (no wontons, and Greek yogurt instead of milk) – and you know what? It was DYNOMITE!

These were very flavorful, fresh, and yes, they were quite summer-ific (yes, I made that word up!). I whipped up a batch on Sunday so I can have them as breakfast or as part of lunch throughout the week! I hope you enjoy them too!

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Zucchini, mint, feta quiche

Makes 8 mini-quiches

Ingredients:
1 small/medium zucchini, shredded
about 6 tsp mint, minced
about 6 tsp feta cheese, crumbled
4 eggs
1/4 cup plain Greek yogurt
Salt + Pepper

How to:

Preheat the oven to 350ºF. Spray a muffin tin with cooking spray or olive oil.

In a bowl, combine the zucchini, mint, feta. In another bowl, mix the eggs and yogurt until smooth. Add the eggs to the zucchini mixture. Season with salt and pepper. Fill muffin cups. Bake for about 20 minutes or until set.

Dig in!

 

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A New Adventure

28 07 2014

You might have noticed that I started drinking Shakeology a few months ago.

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Not gonna lie, I’m a big fan.

This stuff has a slew of vitamins, minerals, and protein, and it also has good-for-you probiotics, prebiotics, fiber, and digestive enzymes! No wonder they call it the healthiest meal of the day! It tastes yummy, and I can mix up so many different flavor combinations.

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You may have also asked yourself why the heck I’ve been adding in PiYo to my Ironman training?

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The combo of pilates and yoga stretches me out while building a strong core.

Strong core = injury prevention. And who can say no to a good stretching after a run?

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PiYo “forces” me – in a fun way, to get in the stretches I often neglect, and helps me not only to build core strength, but to define my entire body. It certainly helps that the longest workout is 45 minutes, while the shorter end is 20-25 minutes. How can I say no to that?

IMG_5891I’ve definitely become a fan of Chalene since starting PiYo!

 

So, why am I telling you this?

 

Well…I’ve decided to become a Beachbody coach!

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No, I’m not giving up my day job…but I’ve had the itch to dip my toe in the health and fitness waters for some time now, since it is such a huge part of my life already. So here goes nothin! My adventure is just beginning.

Join me?

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Pancake Friday: Whole Wheat Zucchini Banana Bread Pancakes with Blueberries

25 07 2014

Oh hai. I do still exist! And, I’m back with a pancake post! It must be your lucky day!! 🙂

Yesterday I woke up with a craving for pancakes, thanks to a post I saw right before bed on Wednesday night. I got up and did a quick PiYo workout to stretch out my tired legs (Lower focus, only 20 minutes!) and went right to the kitchen to put together the recipe that had been forming in my head all night.

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Zucchini bread pancakes, with a hint of banana for sweetness, loaded with some blueberries I had picked earlier this summer was the perfect way to start my Thursday. These were pretty dense, and I would recommend maybe adding a bit more flour next time, but this was another winner in my books. Enjoy!

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Dry Ingredients:
1 cup whole wheat flour
1/4 dry oats
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
handful of chopped walnuts

Wet Ingredients:
1/2 ripe banana, mashed
2 eggs
1 cup shredded zucchini (about 1 small zucchini)
1 TBS honey
1 cup milk

Stir in: Handful of fresh or frozen blueberries

Sauce: Handful of blueberries, microwaved in 30 second intervals until berries burst. Stir in 1 tsp of chia seeds (optional). You could also add in some sugar if you wanted a sweeter syrup.

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