Starving Artist

Good morning friends! Are those fellow East Coasters ready for the torrential rain that’s about to descend upon us? I don’t know about you, but I’ve stocked up on some pumpkin beer for tonight just in case we’re all rained in :) I’m not one to rush the seasons, but pumpkin beer is my *absolute fav* and it’s clearly a sin that it’s only offered during the Fall.

Since my last post, I’ve moved from my studio in the Back Bay to a two-bedroom in Fenway. I’ll be posting about that soon, but for now here’s the last recipe concocted on Gloucester Street (*tear*). A go-to brunch staple that’s definitely one of my favorites. Quiche is my favorite breakfast dish by far, and this recipe is a healthier way in which to indulge in breakfast fantasticness.

First, preheat your oven to 375 and then mix together the following ingredients in a large mixing bowl:

• 2 cups liquid egg beaters
• 1 cup of nonfat cottage cheese
• 1/4 cup of fat free half and half
• 6 small frozen light turkey sausage links (thawed and cut)
• 1 cup of cooked, chopped spinach
• 1/2 red pepper, diced
• 1/2 cup lowfat Mozzarella cheese
• 1 tsp minced garlic
• 1/2 tbsp basil
• red pepper flakes
• salt & pepper to taste

   
Then spray a pie dish with cooking spray, and coat with good layer of Parmesan cheese.

   
Pour the mixture into the pie dish, and then top with some goat cheese.

   
Bake for about 30 minutes, or until the center is set and the outside edge and top is lightly golden brown.

   
Let set for about 5 minutes, slice and serve (serves about 6)!

With life being so hectic lately, I decided this Saturday morning I would just relax with my favorite Food Network shows (Barefoot Contessa, obviously) and a warm comforting breakfast. I knew I had some yam stragglers in my vegetable crisper, and I suddenly developed the biggest craving for some yam homefries.

.

.

And what goes best with homefries? Eggs of course! The goat cheese I had left over from the squash and beet salad was definitely finding its way into a spinach scramble. A little of this, a little of that… and this is what I came up with…

.

.

.

So good! Very satisfying, yet so healthy and full of protein, fiber, and vitamins to get me going this morning. If you haven’t made breakfast yet this morning, try it out! These recipes are portioned for 1, but can easily be multiplied to feed more people :) Also, thanks to Sparkpeople.com, I’m going to start listing the calorie, carb, fat, and protein count of my recipes. I hope you find that information useful!

.

Yam Homefries

.

Ingredients:

• 1 small yam
• 2 tbsp chopped onion
• 1 tsp olive oil
• rosemary
• thyme
• salt + pepper

.

Directions:

1. Peel and chop the yam into small cubes.
2. Toss with the olive oil, herbs, salt and pepper on a baking sheet and roast at 425 degrees for 15 minutes.
3. On the stovetop, saute the onion in a frying pan with a tiny bit of olive oil until translucent.
4. Add in the homefries and saute until the flavors are combined, and the fries are slightly crispy.
5. Plate and serve!

Calories: 122  Carbs: 7 g  Fat: 5 g Protein: 1 g

.

.

Spinach and Goat Cheese Scramble

.

Ingredients:

• 3 egg whites
• 1/4 cup of cooked spinach
• 2 tbsp fat free half and half
• 1 1/2 tsp goat cheese
• salt and pepper to taste

.

Directions:

1. In a bowl, combine the egg whites, half & half, salt and pepper. Whisk until frothy.
2. Stir in the spinach.
3. Coat a pan with olive oil spray, and pour in the eggs.
4. Scramble the eggs and cook for a few minutes.
5. Once the eggs are cooked, remove the pan from the heat and add in the goat cheese.
6. Plate and enjoy!

Calories: 103  Carbs: 7 g  Fat: 1 g  Protein: 19 g

.

Happy weekend! :)

.