Deidra Mangus

So over the holiday, I made a few new recipes and I must say, I’m super proud of my cooking skills!!!

I am really excited to start sharing some of these as a big goal I have in my near future is publishing a cookbook.. so I want to share some that I will be incorporating in my book (of course with better images)!

So lets start with these amazing breakfast Quiche recipes!! I have made quiche maybe once or twice in my life?? But since my boyfriend is here visiting and it was his Birthday, I wanted to make him something special and he suggested a healthy quiche!! Well I went healthy for the most part, but the one (Apple Gouda) was kinda hard to make completely clean since I don’t think there is such thing as clean gouda!!  Haha!!

Lets start with….

Greek Special Quiche

Ingredients:

• 1 whole wheat pie crust (I got a pillsbury and used half dough and spread thin for crust)
• 4 egg whites, 2 whole eggs
• 1 cup almond milk (unsweetened vanilla)
• 1/4 cup chopped onion (I used Sweet onion)
• 1 tbsp olive oil (I use extra virgin olive oil)
• 1 tsp fresh minced garlic
• 1/2 cup fresh chopped mushrooms
• 1/2 cup raw chopped spinach
• 1/4 cup kalamata olives
• 1/4 cup low fat feta cheese
• 3 tbsp chopped sun-dried tomatoes
• 1/4 cup chopped artichokes
• 1/2 tsp Himalayan salt (or sea salt)
• 1/2 tsp pepper
• Spray pam or Olive oil spray

Directions:

1. Pre heat oven to 350 F.
2. Spray pie pan with Pam spray or olive oil spray (your preference) and place pie crust on pan, covering entire bottom on pie pan.
3. In a small pan, add Olive oil and onion and cook on medium for 3 minutes, mixing occasionally.
4. Add garlic to pan and cook for another minute. Then set aside to cool.
5. In a separate small/medium bowl, add eggs, egg whites, almond milk, salt, and pepper and mix. Set aside.
6. Add chopped mushrooms, spinach, olives, sun-dried tomatoes, chopped artichokes on top of pie crust in pan.
7. Add egg mixture on top of other ingredients (the eggs do not have to cover all ingredients. It will cook through).
8. Add feta cheese to top it off!
9. Bake for 45-50 minutes, or until slightly brown on top!
10. Let cool before digging in!!

Apple and Gouda Quiche

Ingredients:

• 1 Pie crust (I used whole wheat pillsbury and used half crust to make thin)
• 2 red apples chopped (save 4 slices lengthwise for top of pie)
• 1/2 cup shredded Gouda cheese
• 4 egg whites, 2 whole eggs
• 1 cup almond milk (I use unsweetened)
• 1 tbsp Extra virgin olive oil
• 1/2 tsp nutmeg
• 1/2 tsp chili powder
• 1/4 cup chopped purple onion
• 1 tbsp fresh minced garlic
• 1/2 tsp Himalayan salt
• 1/2 tsp pepper
• spray pam/olive oil spray

Directions:

1. Pre heat oven to 350 F.
2. Spray pie pan with Pam or olive oil spray and spread 1/2 pie crust over pie pan, covering bottom of pan (it will be a think crust).
3. In a small pan, add olive oil and onion. Cook for 3 min.
4. Add minced garlic and cook for another min. Set aside to cool.
5. In a small/medium bowl, add eggs, egg whites, milk, nutmeg, chili powder, salt and pepper. Set aside
6. Add chopped apple and gouda to pie pan on top of crust.
7. Add egg mixture on top of apples and gouda. Its ok if it doesn’t cover everything, it will cook through.
8. Top off with 4 slices of apple.
9. Cook for 45-50 minutes, or until lightly brown on top!
10. Let cool before digging in!!

Ok… now that you got the breakfast recipes which by the way are PERFECT for holiday family get togethers, I want to share with you my new and improved, PUMPKIN SKINNY CHEESECAKE!!!

Pumpkin Skinny Cheesecake

Ingredients:

• 1 low fat graham cracker pie crust
• 12 oz pumpkin puree
• 8 oz plain greek yogurt
• 8 oz vanilla greek yogurt
• 8 oz soften light cream cheese
• 2 whole eggs, 2 egg whites
• 1 packet vanilla protein powder (I use Shakeology since it has more nutrients and superfoods)
• 1/2 cup vanilla unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Directions:

1. Pre-heat oven to 250 degrees
2. Mix all ingredients together (except pumpkin puree) using a hand mixer. Make sure filling is smooth.
3. Fill bottom of pie crust with pumpkin puree, covering entire bottom of pie crust.
4. Add egg and yogurt mix to 8 inch pie pan.
5. Bake for 30 minutes at 250.
6. Then turn up to 325 and cook for 20 minutes.
7. Then turn back down to 250 and cook for 20 more minutes. Total cook time is 70 minutes.
8. Let cool. Top off with Cinnamon and even some light whipped cream and enjoy!

So there you have it!! Now, instead of devouring all the unhealthy treats that are surrounding you during the holidays, or even on a normal day, you can create healthy alternatives that still taste great and help those cravings for whatever you are in the mood for… even cheesecake!!

If you are looking for extra motivation and accountability, especially during the holiday season, fill out my application below for a spot in my holiday hustle fitness challenge or one of my 30 day fitness accountability groups! Spaces are limited and only for those who are willing to commit and check in my online group daily!