Some days, I wish I could go back in time to my fifteen year old self and shake myself silly. The fifteen year old self who thought her chest was too small and her hips too wide for her too thin waist and flat as a washboard stomach. Oh you silly, silly girl. Why in the world are teenage girls programmed to despise themselves so?? What I would give to go back in time to appreciate the beautiful body I never knew I had.
And now I sit here, in my mid-thirties, after having had three kids over the course of four years, wishing my hips were only as wide as they were twenty years ago or that my chest were nearly as small or my stomach as flat. Oh, the lessons we learn too late.
And while I may never be as small as I was then, I am confident that I will regain a healthy and strong figure; a body I am proud of as much for the way it looks and feels as I am for how it has grown, birthed, and nourished my three beautiful babies. It’ll just take a little effort to get there.
I’m 17 days into my New Year’s diet; a diet which I intend to stick with, long past the one month expiration date which many people’s New Year’s resolutions seem to have. Because it’s more than a diet. It’s a shift to healthier living and a healthier, more confident me. I’m feeling motivated and optimistic. Over the past few weeks, we’ve eaten so many delicious meals; cut out the junk we shouldn’t be eating anyway and replaced it with tons of fresh veggies, lean proteins, and healthy fats. We’re eating like kings around here and our extra pounds are falling off.
I’ve got a growing list of new healthy recipes to share with you, but for now, here’s a quick recipe for a delicious, protein-rich, low-carb breakfast or snack. These mini quiches hold well for a few days in the fridge and take only a few seconds in the microwave to reheat. You can even freeze half the batch for later use! I added swiss cheese, tender, sweet onions, and crumbled bacon for a tasty play on quiche Lorraine, but the options are endless. Try different combinations of cheese, veggies, and meats to create your personal favorite mini quiches!
Mini Crustless Quiche Lorraines
- 1 small onion, chopped
- 1/2 tablespoon butter
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- Black pepper
- 1 tablespoon fresh parsley, chopped
- 1/2 cup swiss cheese, shredded
- 4 slices bacon, cooked until crispy and chopped
Preheat oven to 375 degrees. Spray two mini muffin tins with non-stick cooking spray.
In a small pan, heat the butter over medium heat. Add the chopped onion and cook for 7-10 minutes, until tender and golden.
In a large measuring cup or bowl, whisk together the eggs, milk, salt, pepper, and parsley. Set aside.
Place a pinch of the cheese, onions, and bacon in the bottom of each muffin tin. Then, carefully pour the egg mixture into each tin, just to the top.
Place the trays on the middle oven rack and bake for about 15 minutes. They will look puffed and golden when done.
Makes 24 mini quiches
*Quiches can be served immediately or refrigerated or frozen for later use. A few seconds in the microwave will do the trick for reheating.
Diet Day: 17 Weight Loss: 11 Motivation: Let’s do this!