Day 40… Time in the Kitchen
It’s my day off and I am taking full advantage of it. As well we are on our summer work schedule and Friday’s the office is closed, BONUS! So after a really really lazy morning of getting sucked into this TV show on HULU, Expedition Impossible. I don’t have television, gave it up over a year ago, so anything I watch gets streamed over the internet. I am pulling for Team No Limits (one of the team members is Erik Weihenmayer, the first blind man who summited Everest), but Team Gypsies are ok too. It looks like it would be an awesome experience!
Back to real life, and another thing I really like to do, cooking. In terms of my diet, basically I eat what I want. No special restrictions on anything, just moderation. In the summers I tend to eat more beans and rice for protein and less meat. When I shop at the grocery store or co-op I stick to the perimeter. Everything is there you need except for flour and oils. I have tried, high protein, low/no carb; I tried cutting out all sugar; they don’t work for me, I try to eat local seasonal whole foods when I can. I have a garden and am a member of the Champlain Orchards CSA. Sometimes though there is nothing better than a pizza!
So since it’s my day off and I am in the kitchen thought I would share a recipe with you adapted from my CSA’s newsletter.
Lots of Green Easy Quiche
1 Cup of half and half
2 Tablespoons of Whole Wheat Flour
1/2 Garlic Scapes
Handful of Feta Cheese
1 1/2 Cups chopped Kale and Swiss Chard (or as much as you can stuff in)
2 baby carrots chopped up
1 – 9 inch unbaked Pie Crust
Salt and Pepper to taste
Preheat oven to 350F. Beat eggs, half and half, and flour together by hand. Chop up all the other stuff. Stuff all the greens into the pie crust. Pour egg mixture overtop and then put sprinkle cheese on top, add as much as you like and carrots. Bake for about 45 minute to 1 hour depending on stove until golden brown.
Tomorrow, my first 10k Trail Running Race.