I am trying to cut some carbs out of my diet for a bit as I felt that the amount of carbs I was eating was slowing me down. It is easy when you are in a rush to have pasta, rice, potatoes and the like and I haven’t felt overly energetic despite the fact that I am back to running now and have been for 6 weeks.
The increased exercise has helped and I find it easier to get up in the mornings now, but I still felt the need to do a bit of spring cleaning.
I am eating as clean as possible with a smoothie for breakfast, protein and salad for lunch and a protein and veggies for dinner, usually with a bit of quinoa on the side as well. I decided to make a crustless quiche this week for a couple of lunches and set about emptying out the fridge. Out came some eggs, egg whites, cottage cheese, spinach and lean ham. Baked for 20 minutes and it turned out lovely. I even ate it cold one day when I was in a real hurry and it still tasted good.
I always have some type of greenery in my quiche, typically it is courgette/zucchini and some cherry tomatoes but this time I had an excess of spinach to use. I must say the end was result was better with the spinach, as it released less water when cooked. Just one last thing, the quiche will rise in baking and then fall a bit when it cools, this is normal. You can eat it hot, but it definitely tastes better when it has a chance to cool. I will definitely make this again soon.
I revisited my no knead bread, using the same recipe, just substituting bread flour instead of plain flour. It turned out beautifully. I love that the recipe can be made with bread or plain flour, in fact the bread flour actually cooked up a bit better, a bit less dense. Both loaves are eaten up in no time in my house, this week it took a bit longer as I only had 2 small slices.
It had a golden brown crusty exterior and a slightly chewy interior. With a bit of french butter, I was in heaven. Now you see why I need to limit carbs sometimes.
Have a good one,