After a week of sweets at work....

This past week has been crazy at work. Everyone gave Christmas presents to my department which consisted of chocolates, cookies, cakes, pizzas, candies, etc... I tried my best to not eat too badly but I'm human and I did indulge a bit. Now, back to normal! And a new year!

Carrot Energizer and Kale green juice

Tonight I made two juices for tomorrow. The first-
Carrot Energizer
4 large carrots
handful of parlsey
knuckle of ginger
Gala apple
Navel orange
Kale green juice
1 cucumber
6 celery stalks
Granny Smith apple
knuckle of ginger
handful of parsley
Black Kale
(ALL ingredients are 100% organic:))

Find the time, make yourself something delicious out of whole foods! I guarantee you will feel amazing.

Happy Juicing!

-Kat

Crustless Quiche

I've been seeing so many different recipes on Instagram for baked eggs so I decided to try making a Crustless Quiche and it came out fantastic! Tweak ingredients as much as you like. The actual process is super easy. All my vegetable ingredients are organic of course...

Ingredients

1 yukon gold potato, sliced thin and cut in half

2 cups spinach

chopped tomatoes

chopped green onions

chopped yellow onion

chopped crimini mushrooms

salt

pepper

tablespoon organic unfiltered coconut oil

4 eggs, 4 egg whites

shredded cheddar cheese

Directions

1. Preheat oven to 400 degrees F.

2. In a large skillet heat the tablespoon of coconut oil. Once it's turned completely liquid add all the vegetables. Saute veggies for a couple minutes adding salt and pepper.

3. In a large bowl whip the eggs and egg whites. 

4. Once veggies are cooked, add to bowl of eggs, mix.

5. Pour egg mixture into a measuring cup so it's easy to pour. 

6. Spray cupcake baking pan with cooking spray. Add egg mixture to pan.

7. Bake for about 20-25 minutes. Check with a knife to make sure it's solid. Sprinkle cheddar cheese on top and let bake another 1-2 minutes.

8. Serve and enjoy!

Happy cooking!

-Kat