meet my hero // spinach & quinoa mini quiches

I'm reporting from home sweet home today, yep that's right Modesto, California. It wasn't the best reason for this trip home as for the last week I've been celebrating the life of my amazing role model, hero, and grandfather Dan. There has been huge support from our local community, school districts, family, friends...he was a very involved man. Worked in the same school district for 50 years, coaching wrestling and football. He enjoyed making kids sweat as their PE teacher. He was a mentor to many, appreciated by everyone he met, and respected by all. He will live on through my life in everything I do as I remember the advice and laughs we shared together. I miss him so much already and I know this will be a struggle for a long time, but I think family is special in that you can lean on them in these times. I have an amazing family and we can come together through all of this. I'm happy to report I've got my hug bank filled to the brim, thank goodness. Those kiwi's need to hug more...although, I do always make sure people hug me....I preface with, "Americans hug so go on get in here..."

 Grandma & I @ my college graduation party

Love you Gpa Dan

Today's recipe has been one of my favorites I've created so far. It's easy, delish, and super good to grab for breakfast or even a healthy clean snack.

Ingredients//

• 1 1/2 cooked quinoa
• 1 large red bell pepper
• 4 egg whites
• 1 whole egg
• 1 large handful of spinach leaves

Directions//

1. Cook the quinoa - 1 part quinoa/ 2 parts water - I use a little EVOO in there to make sure it doesn't stick, can't go wrong with a healthy fat either!
2. While the quinoa is cooking, chop the bell pepper up into fine peices
3. Crack eggs - separate the 4 from the yolk & the whole one into a large bowl
4. Add in the pepper to the eggs
5. Add in the spinach leaves into the bowl
6. Mix around
7. Once the quinoa is finished, drain, rinse, and add into the bowl
8. Spray mini muffin tin with canola oil before spooning in the mixture to the dish
9. Spoon the mixture into the mini muffin tin
10. Cook in the oven for 325 degrees for 15-20 minutes, checking half way through
11. Enjoy!

 

Nutrition Facts*

My batch made 12 mini muffins

Per serving:

Calories: 44

Carbs: 6

Fat: 1

Protein: 3

Sugar: 1

*Nutrition facts based on ingredients I used.

I ate mine with a piece of bread & sirracha drizzled::

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