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21-Day Fix Deviled Eggs

Well I know I have NEVER claimed to be perfect with my nutrition….EVER!  In fact I struggle big time.  Always working to improve it!  One of the things that has helped me so much is to embrace cooking and find healthy and yummy recipes!  Sometimes I don’t have to change them up much to make them Fix approved….other times I do!  But I love getting creative and mixing up my meals.  I have the most variety with my dinners.  But today I want to share a delicious 21-Day Fix approved Deviled Eggs recipe.  They make a fantastic snack and were so incredibly easy to make!!  It’s nice to add a little flair to my plain hard-boiled eggs :-)

Ingredients:

6 hard-boiled eggs, peeled and cut lengthwise

1/4 c. plain Greek yogurt

2 tsp. dijon mustard

salt and pepper to taste

splash of lemon juice

paprika to garnish

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Directions:

Remove the yolks from the eggs.  Mix yolks, Greek yogurt, dijon mustard, salt, pepper, and lemon juice.  Scoop back into the eggs.  Sprinkle with paprika.  4 halves = 1 red container  ENJOY! :-)

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Sweet Potato Crust Quiche

Check out this delicious quiche recipe!  Next time I’m going to make mini quiches in a muffin pan!  It was definitely a hit! :-)

Ingredients:

2 sweet potatoes

1 cup chopped fresh spinach

1 cup chopped red pepper

1/2 cup chopped onion

2 tsp. EVOO

4 eggs

2 egg whites

1/2 cup skim milk

salt, pepper, and garlic to taste

1.5 oz crumbled feta

Directions:

Preheat oven to 350 degrees.  Spray a glass pie dish with non-stick cooking spray.  Peel and slice the sweet potatoes and fill the bottom of the dish.  Cut the sweet potato rounds in half and fill around the edges.  Bake for 20 minutes.

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While the crust is in the oven, sauté the spinach, red pepper, and onion in 2 tsp. EVOO.  Whisk milk, eggs, and seasonings (I used salt, pepper, and a little Tastefully Simple Garlic Garlic).  After the crust is baked, turn the heat up to 375 degrees.  Arrange veggie mixture on the crust.  Pour egg mixture over the veggies.  Sprinkle with feta.  Bake at 375 degrees for 35 minutes.  Let stand for 5 minutes before cutting into wedges.  Enjoy!

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