There’s so much to write about/update on, so I would just like to list out some of the things that have been going on with us that have made me happy!!!:
- God speaks, even in my weakness. Major truths have been spoken this week that are changing my life!
- Marriage has been the sweetest thing, even in the midst of chaos.
- Our 3 year anniversary is tomorrow 🙂
- I love my jobs SO much!
- These Scriptures to Soothe An Anxious Heart….changing my life!
- I have really really loved training for a marathon. Running makes me feel so alive and free!
- The thunderstorms and cold front that blew through this weekend and made it finally feel like fall!
- It’s October. It’s just…. #theressomethingaboutoctober
- This Puerto Rican cookbook that my husband bought me for our anniversary (even though it’s in spanish :))
- This dress that I bought for myself after running my half marathon:
Some recent adventures in cooking/eating:
Last week I had some leftover roasted butternut squash, and luckily it was the part of the squash where you scoop out the seeds. I just cracked an egg inside and microwaved it for a quick delicious spin on breakfast!!
Last night we celebrated our anniversary by driving down to Belton to eat at the Gin at Nolan Creek. We had an appetizer of these DELICIOUS potato crisps topped with parmesan, garlic, and lots of bacon! Then I had a delicious grilled salmon with broccoli and grilled asparagus.
What have been some of your favorite things you’ve eaten this past week?
If you have been following me for a while, you probably know I’ve recently fallen in love with meal prepping on Sundays for my entire week, so that I have easy and HEALTHY lunches and breakfasts without having to think about it! Well this quiche was my breakfast creation for this week– a variation of my Easy Bacon-Crusted Quiche, this quiche has a kick and how can you go wrong with plantains? You can’t. I LOVE LOVE LOVE this quiche and how it’s added variety to my breakfasts. Enjoy!
- 1 under-ripe plantain (the greener the better)
- 6 oz chicken chorizo, or some other kind of spicy sausage
- 1/4 large white onion, chopped
- 2 eggs + 6 egg whites (or just 8 eggs total)
- 4 oz can diced green chiles
- 1 handful chopped cilantro
- Preheat oven to 350 degrees.
- Peel plantain and slice into several pieces lengthwise (try for 5). These don’t have to be perfect- you just want long, thin slices.
- Heat up a pan over medium-high heat and spray with cooking spray. Add plantains to pan and cook them for about 4 minutes each side.
- Add about 2 tbsp of water to the pan, cover, and reduce the heat to low. Let cook for an additional 5 minutes, until soft.
- Grease a 9″ round pie pan and arrange the plantain strips along the bottom of the pan to form a crust.
- Increase the heat again to medium-high and add the ground sausage, breaking it up as it cooks. Once it’s almost cooked through but still has a little pink, add the onions to the pan and continue cooking.
- In a medium-sized mixing bowl, whisk the eggs together. Add chiles and cilantro. When the sausage and onions are finished (onions will be translucent), add them to the bowl with the egg mixture.
- Pour egg mixture over plantains in the pan. Top with salt and pepper and place in the oven for 27-30 minutes, or until the top of the quiche is cooked and no longer runny.
- Remove from oven and let cool. Cut into 4 pieces and eat for breakfast all week with salsa!! Yum!