Crustless Caprese Quiche

A quiche is perfect for a holiday breakfast, brunch or a few days of meals prepared ahead of time. I’ve done plenty of quiches that centered around meat and wanted to try one that was meatless, yet didn’t lack in the flavor department. Anything caprese is pretty much fool-proof, especially with baked tomatoes; those have enough flavor on their own!

This is a great recipe to make during the mid-summer when there’s an abundance of tomatoes and fresh basil. Luckily for me, my indoor basil plant is still alive and tomatoes were on sale at the grocery this week. A double win.

Note: If eating this over the course of a few days, be sure to place it in a tightly sealed container. It will last up to 4 days.

 

Crustless Caprese Quiche
Serves 8
A caprese version of a meatless, crustless quiche.
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Prep Time
25 min
Cook Time
50 min
Prep Time
25 min
Cook Time
50 min
Ingredients
  1. ¼ cup yellow onion, diced
  2. 2 garlic cloves, minced
  3. 2 large Roma tomatoes, one diced into small pieces and the other thickly sliced
  4. ¼ cup fresh basil, chopped
  5. 4-ounces shredded mozzarella cheese
  6. 4 large eggs
  7. 2 large egg whites
  8. ¾ cup whole milk
  9. ½ teaspoon salt
  10. ¼ teaspoon black pepper
Instructions
  1. Preheat oven to 350 degrees. Spray a 8' quiche or pie pan with cooking spray. Set aside.
  2. Grease a large skillet with cooking spray and set on med-high heat. Add onions and garlic cloves; sauteing for about 3-5 minutes. Remove from heat, adding to a small bowl and set aside while allowing to cool down for a few minutes.
  3. Add diced tomato and chopped basil to onion-garlic mix, stirring to combine well. Add onto the bottom of the quiche or pie pan, spreading throughout as evenly as you can. Add mozzarella cheese on top, spreading it evenly.
  4. In a medium size bowl add eggs, milk, salt and pepper. Whisk well until all ingredients are combined. Pour egg mixture overtop cheese and onion-tomato in quiche or pie pan. Place tomato slices ontop.
  5. Bake in oven for 50 minutes. Allow to cool for at least 10 minutes before serving.
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Homemade Apple Muffins

Another day means another apple recipe. I had a few that I baked that I didn’t get a chance to take pictures of to post along with a recipe because they went too quick! But since it’s a Wednesday afternoon and I’m the only one home, I was able to bake up a batch of these delicious apple muffins and snap a few photos. Hopefully they are devoured by someone(s) other than me. Diets can be hard, especially around the fall time when everything is baked.

 

Homemade Apple Muffins
Yields 18
A simple recipe using fresh apples to bake a delicious, flavor-packed muffin.
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Prep Time
15 min
Cook Time
24 min
Prep Time
15 min
Cook Time
24 min
Ingredients
  1. 2 cups granulated sugar
  2. 2 large eggs
  3. 1 cup canola oil
  4. 1 tablespoon vanilla extract
  5. 3 cups all-purpose flour
  6. 1 teaspoon baking soda
  7. 1 teaspoon cinnamon
  8. 1 teaspoon salt
  9. 3 apples, peeled, cored and diced
  10. ½ cup brown sugar
Instructions
  1. Preheat oven to 350 degrees. Line a cupcake pan with paper liners or well-grease pan. Set aside.
  2. Using a large bowl add granulated sugar, eggs, oil and vanilla extract. Use a large wooden spoon to combine ingredients until well mixed.
  3. In a medium size bowl shift together flour, soda, cinnamon and salt. Slowly add dry ingredients to wet ingredients (sugar, etc) in the large bowl; mixing well. Batter will be thick! Add diced apples, stirring well. At this point your batter will become a little easier to work with.
  4. Split into 12 paper liners carefully, filling about ¾ of each. You’ll have leftover batter to make an additional 4-6 more muffins after baking the first dozen. Sprinkle a pinch of brown sugar onto the top of each muffin.
  5. Bake for 20-24 minutes. Allow to cool about 5-10 minutes before handling.
fitgirlnic http://fitgirlnic.com/

Apple Cinnamon Bread

Happy Fall! Yesterday we spent the later of the day apple picking at a fruit farm just a little outside of the city. Fall is especially my favorite time of the year because of events like this. I love baking, especially when the weather has just begun to cool down and you can leave the windows open while spending an afternoon in the kitchen. I am sure we will either run out of apples or my family will grow tired of eating all-things-apples before I can try all the recipes I want to, but I sure am going to try and cram as many in as I can!

So I deem this and possibly next week as “Apple Recipe Week(s).” This first recipe is Apple Cinnamon Bread, something that didn’t take very many apples (just 1 large to be precise) but smells and tastes like you baked a dozen. You don’t need to visit a fruit farm to make these recipes, unless you really want to. Most only ask for a handful of apples or less.

Apple Cinnamon Bread
Yields 8
A delicious addition to your collection of bread recipes.
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Prep Time
15 min
Cook Time
55 min
Prep Time
15 min
Cook Time
55 min
Ingredients
  1. ½ cup light brown sugar, packed
  2. 1 ½ teaspoon ground cinnamon
  3. 2/3 cup granulated sugar
  4. ½ cup butter, softened
  5. 2 large eggs
  6. 2 teaspoons vanilla extract
  7. 1 ½ cups all-purpose flour
  8. 1 ½ teaspoons baking powder
  9. ½ cup whole milk
  10. 1 apple, cored and peeled
Instructions
  1. Start by preheating your oven to 350 degrees and greasing a 9x5 loaf pan.
  2. Dice the apple into small pieces. Set aside.
  3. In a small bowl, combine brown sugar and cinnamon; mixing with a spoon until combined. Set aside.
  4. In a large bowl, add granulated sugar and butter and beat with either a handheld mixer or using a stand mixer on medium speed until smooth.
  5. Add eggs and vanilla, mix on medium speed until combined. Next add flour, baking powder and milk; mixing on medium speed again until smooth and well combined.
  6. Pour half of the batter into greased loaf pan. Add half of the diced apples on top, patting gently with the back of a spoon to combine them to batter. Sprinkle half of the sugar and cinnamon mixture.
fitgirlnic http://fitgirlnic.com/

Zucchini Bread

With fall approaching, I’m getting the bug to bake more. I’m not sure why I’ve always associated baking breads with fall time. Maybe because of the recipes for all things pumpkins. Maybe because the thought of a warm piece of banana bread with a cup of coffee on a cold morning sounds incredibly appealing.

My SIL gave us two huge zucchinis from her garden: one I plan on using for dinner tonight and the other I baked two zucchini breads out of. Thankfully zucchini bread is favored in this household, even by the pickiest eater on the planet. And since I can’t get everyone on board with the whole white wheat or almond flour, I can make one “family friendly” and one healthy so that everyone happily enjoy a piece guilt free. Just alternate the flour listed in the recipe below to one that suits you best.

Zucchini Bread
Yields 2
This recipe is for two loaves of delicious zucchini bread.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 2 cups zucchini, peeled and grated
  2. 3 eggs
  3. 1 cup oil
  4. 3 teaspoons vanilla extract
  5. 3 cups all-purpose flour
  6. ¼ teaspoon baking powder
  7. 1 teaspoon soda
  8. 3 teaspoon cinnamon
  9. 1 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees. Grease two loaf pans and set aside.
  2. Using a large mixing bowl, combine all ingredients, whisking well. Divide among loaf pans and bake for 1 hour, or until top is browned and fully cooked through.
fitgirlnic http://fitgirlnic.com/

Ham and Cheesy Hashbrown Casserole

Happy 2017! I decided to start up the new year with a more strict diet and exercise plan due to adding a few pounds on over the last year that I’m not too happy about, just like pretty much everyone else in the world. With bikini season a few months away, I know that winter time would be the best time to start focusing on tightening up my healthy lifestyle a bit, starting with what I eat.

While putting together my meal plan for the week, I decided to include a breakfast casserole that would not only taste good reheated, but hold me over until my morning snack. This previous week I enjoyed an overnight oats breakfast and while that was delicious, I was craving something more “solid.” With a breakfast casserole, not only would I be getting a good source of protein from the eggs, but I’d also be getting a good source of calcium from the dairy; something we all could use. Plus I’d feel more full after eating my portion!

A breakfast casserole can vary in ingredients but usually consist of a basic build; eggs, milk and cheese. To add taste and a better base to mine, I decided to add southern hashbrowns and ham as well. The hashbrowns would give a nice golden crust feel to the casserole while the bacon and ham would just be a bonus addition for the tastebuds. It also helps that I already had all of these things on hand.

As for my dairy; I love to purchase products that are locally made whenever opportunity arises and Reiter Dairy has over 20 dairy farms here in the state of Ohio. Our nearby grocery carries Reiter’s milk product DairyPure and after doing a little research on the brand, I decided I wanted to give it a try. 

What I love most about DairyPure is their 5-Point Purity Promise. When you purchase DairyPure milk you’re giving your family not only a product that comes from cows that are fed a healthy-diet, but also has no artificial growth hormones, has been tested for antibiotics, is continuously quality tested to ensure purity and is cold-shipped from their dairy. Hearing that, I knew that this would be a product that I can feel confident feeding to my family. 

Be sure to check out Reiter Dairy to see which of your local groceries carries their products. 

 

Ham and Cheesy Hashbrown Casserole
Serves 8
In need of a quick and delicious breakfast for brunch, "Breakfast for Dinner," or something you can reheat in the morning throughout the week? This breakfast casserole is perfect for just that and can be thrown together in just 5-10 minutes.
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. 16 oz diced ham, package should state that it's already fully cooked
  2. 8 oz shredded sharp cheddar cheese
  3. 8 cups frozen southern hashbrowns
  4. 4 pieces of bacon, cooked and crumbled
  5. 12 large eggs
  6. 1 cup DairyPure milk
  7. 1 teaspoon salt
  8. a pinch of ground pepper, for taste
Instructions
  1. Well grease two quiche pans or a 9x13 size casserole dish with cooking spray and set aside.
  2. Preheat oven to 350 degrees.
  3. Using a large mixing bowl, combine ham, cheese, hashbrowns and bacon well. Add to combination to casserole dish, spreading evenly.
  4. Wash out large mixing bowl and next add eggs, DairyPure milk, salt and pepper (optional) whisking well. Pour overtop ham and hashbrowns, making sure that it is evenly spread.
  5. Cook for one hour.
Notes
  1. If you'd prefer to just make a smaller serving - cut ingredients in half and use just one quiche pan.
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This is a sponsored post. All thoughts, and opinions I have expressed here are that of my own.

Pumpkin Donuts

 

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The best pumpkin donut I have ever tasted!

Baked Pumpkin Donuts
Yields 18
Krispy Kreme Pumpkin Spice Donuts will be a distant memory after you try your hand at making your own pumpkin donuts!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1½ cup puree Pumpkin
  2. 3 large eggs
  3. ½ cup vegetable oil
  4. 1½ cup granulated sugar
  5. 1¼ teaspoon cinnamon
  6. 1½ teaspoon salt
  7. 1½ teaspoon baking powder
  8. 1¾ cup all-purpose flour
Buttermilk Icing
  1. 4 tablespoons unsalted butter
  2. 2 cups confectioners sugar
  3. 1 teaspoon vanilla extract
  4. 1 tablespoon whole milk
Instructions
  1. Preheat oven to 350 and lightly grease a donut pan. Set aside.
  2. Meanwhile, in a medium size bowl add pumpkin, eggs, oil, granulated sugar, cinnamon, salt and baking powder. Mix well until completely combined. Slowly add flour, mixing well.
  3. Fill each donut til it is ¾ filled and bake for 15-17 minutes, or until a toothpick is inserted and comes out clean. Remove each donut gently using a fork and place onto a cooling rack.
  4. While donuts are cooling off, add butter into a small size saucepan over med-high heat. Stir well, using a wooden spoon if able. Remove from heat when butter has melted and pour into a medium size baking bowl. Add powdered sugar, vanilla extract and milk. Stir well.
  5. If donuts are cool enough to handle, dip the top carefully into icing mix and return to the cooling rack. The glaze will harden at a generous speed.
Notes
  1. To maintain a cleaner space - place a piece of parchment paper underneath cooling rack to catch donut icing when it drips.
fitgirlnic http://fitgirlnic.com/

Raspberry Lemonade Overnight Oats

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Experimenting with a variety of overnight oat flavors this week, I decided to start the week off bold with raspberry and lemon. I originally got the inspiration off of this Raspberry Lemonade slushie that my husband gets at our local Graeter’s Ice Cream. You know a combination works well if it’s a repeated bought treat. Luckily, that same combination works just as good for some overnight oats!

Chobani is my favorite, favorite yogurt brand. I haven’t met a flavor I don’t like, so it was the obvious choice to go with their lemon greek yogurt. To add a more fresh side, I threw in a handful of raspberries and zest of a lemon. Because I’m doing the overnight oats, I used old-fashioned oats but this would also do wonderfully with some granola if you’re not an oat kinda gal or guy. Just make sure you add a little bit of almond milk to help soak the oats. I don’t imagine dry oats are too delicious. 

IMG_3478

 

Raspberry Lemonade Overnight Oats
Serves 1
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 container of Chobani greek lemon yogurt
  2. ½ cup old-fashioned oats
  3. ¼ cup unsweetened almond milk
  4. handful of fresh raspberries
  5. ½ teaspoon lemon zest
Instructions
  1. Using a mason jar, layer overnight oats with old fashioned oats followed by almond milk, lemon yogurt and raspberries. Top with lemon zest and store in a refridgerator for up to 3 days.
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Skinny Banana Chocolate Chip Breakfast Muffins

Lately I’ve been trying to swear off bread for the most part, but I’ve been constantly running into some really yummy sounding muffin recipes on Pinterest and it made it hard to resist baking some. Breakfast has always needed to be some sort of variety for me. I could never stick to a routine bowl-of-cereal breakfast day after day, week after week. And so I am unendingly searching and testing for new recipes for breakfast. Afterall, we do dedicate our Sunday night dinner to it as well! 

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I was pretty much sold on this recipe when I saw “chocolate chips” in the title. You can pass off just about any healthy ingredient when you’re adding chocolate chips as well. So if you have some picky eaters in your home, chances are they will still enjoy these muffins. I just leave the “banana” part out at first. You never know, they may not even figure out there’s bananas in there too.

Know what else is great? Each muffin is 170 calories, easily leaving room for that much needed cup of coffee in the morning. That made going off the bread edge for just this week even more worth it!

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Not to mention how much I wish I could put into words just how delicious these muffins are. I guess the best way for you to understand would be to just bake a batch yourself. If you decide to, come back and let me know how they turned out!

Skinny Banana Chocolate Chip Breakfast Muffins
Serves 12
A healthy take on banana and chocolate muffins that are easily assembled and take as short as 20 minutes to bake. Plus kids love them!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1½ cups white whole wheat flour
  2. 1 teaspoon baking soda
  3. ¼ teaspoon salt
  4. 3 ripe bananas
  5. ¼ cup raw honey
  6. 1 tablespoon vanilla extract
  7. 1 tablespoon olive oil or coconut oil
  8. 1 large egg
  9. ½ cup plain nonfat greek yogurt
  10. 1 tablespoon unsweetened almond milk
  11. ½ cup mini chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Using cooking spray, grease muffin tin well.
  2. Add dry ingredients: flour, baking soda and salt to a medium size mixing bowl. Whisk well.
  3. Using a blender, add banana, honey, vanilla, oil, egg, yogurt, and milk. Blend on high speed for 60 seconds. Add blender mix to medium bowl with dry ingredients. Using a wooden spoon, combine well. Next gently fold in chocolate chips.
  4. Add batter to muffin tin evenly and filling until they are 2/3 full. Bake for 20-22 minutes, depending on your oven. Check using a toothpick to see if they are throughly cooked through. If the toothpick comes out clean after you stick in the middle of muffin; they are ready to take out of the oven.
  5. Allow muffins to cool down momentarily before moving to a cooling rack. Serve warm.
Notes
  1. Muffins freeze for up to 3 months if needed. Just add them into a ziplock baggie and heat for 30 seconds in a microwave to thaw out when ready to eat.
Adapted from Ambitious Kitchen
Adapted from Ambitious Kitchen
fitgirlnic http://fitgirlnic.com/

Overnight Fridge Oats and the Flexibility of Meal-Prepping Them

cherrypiefridgeoats1

Let’s face it. A lot of us aren’t morning people and even if we were, how many really want to cook a well-balanced breakfast each and every morning? I know I don’t. Especially after a hard workout or a late night. It’s more ideal to have something already prepped and ready to just pop in the microwave or in a bowl. 

There’s a lot of quick and convenient store-bought breakfasts that you can buy, but why trust manufacturers to actually produce something entirely healthy? Half of the stuff listed on the nutrient guide of packages I can’t even pronounce. I feel so much safe when I know what ingredients are used in the foods I cook because I put them there. 

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With Overnight Fridge Oats, you can choose from any sort of fruit to your liking as well as added ingredients. This makes them flexible to those with a vegan, gluten-free and paleo diet as well. You just need a few ingredients and a container to store them in. I use mason jars for mine. But best part? They stay fresh and impact in the refrigerator for up to 4 days! So you can make four breakfasts in one meal-prep session. 

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Add all ingredients in order for the best results:

1/2 cup of Step 1 Basic Ingredients: Old-Fashioned Oats. Mulesi. 

1/4 cup of Step 2 Basic Ingredients: Yogurt. Almond Milk. Whole Milk.

1 Tablespoon of Step 3 Basic Ingredients: Honey. Artificial Sweetener. 

1 teaspoon of Step 4 Basic Ingredients: Peanut Butter. Chia Seeds. 

1/2 cup of Step 5 Basic Ingredients: Blueberries. Tart Cherries. Strawberries. Banana. Apples.

1 Tablespoon of Optional Step 6 Toppings: Mini Chocolate Chips. Cinnamon. 

 

French Toast Sticks

frenchtoaststicks

Sunday is here and that means a night with a “Breakfast for Dinner” theme. I try and switch it up so we aren’t eating the same breakfast foods weekly. Last week we had Breakfast Burritos. Those are mighty delicious and mighty unhealthy, so last Sunday was known as “mighty cheat meal day.” This week I opted for something that I thought the kids would enjoy (and adults) – and then I made more than our needed serving so that I could save a few for tomorrow’s breakfast. 

French Toast is so easy to make. I love to make a batch using texas toast whenever I can locate some, although come to think of it; texas toast seems awfully hard to come by around these neck of the woods. I’m not sure why. Nag some if you see some in your grocery the next time you’re doing your shopping. You get a more thick piece of french toast and you can also cut them into sticks, like this recipe! They make fun for dunking into maple syrup.

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French Toast Sticks
Serves 4
Use a few slices of Texas Toast to make these fun French Toast Sticks. Perfect for dunking into maple syrup!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 6 slices of Texas Toast, cut into four sticks.
  2. 3 large eggs
  3. 3/4 cup whole milk
  4. 1 teaspoon vanilla extract
  5. maple syrup, for serving
  6. cinnamon, for serving
  7. confectioners sugar, for serving
Instructions
  1. Cut each Texas toast slices into four sticks. Set aside.
  2. Using a large bowl, add eggs, milk and vanilla. Whisk together well.
  3. Heat a well-greased large skillet over med-high heat.
  4. Dip each texas toast stick into egg and milk mixture, making sure to coat each side well. Add texas toast stick to skillet. Repeat with each stick, leaving a few inches in-between. Cook until slightly golden brown on each side, flipping when needed.
  5. When all have cooked throughly, add to a plate. Lightly sprinkle cinnamon and confectioners sugar overtop each individual stick. Serve immediately with small bowls of maple syrup for dunking.
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