June 29th, 2016
Hi, my name is Kayla and I am a perfectionist. But from today moving forward, I will no longer let not-being-perfect keep me from doing what makes me happy. Because as we all know, perfectionism isn’t reality. Like at all.
But sometimes it’s hard to remember that don’t you think? So I decided to start working on it, and by working on it, I mean actually working on it. Because again, how many times have you said, “Oh, I’m working on that” but what are you really doing to change and improve that area of your life? It’s something I’ve really been thinking about a lot lately. I don’t want to be the person who acknowledges something but then sits there and does nothing about it or change the way it impacts me.
Let me just put this out there: on a daily basis, I think about how much I would love to be blogging, creating new recipes, and better learning the techniques behind proper food photography… anddddd then it ends there. I continue scrolling through my favorite blogs, envisioning what Healthy A La Mode could one day be, and proceed to go back to my daily routine, without truly doing anything to make my dreams a reality. Because I’m a perfectionist.
Until today. I’m making a vow to stop with the hesitation and just go for it.
As much as it might seem like common sense – I was hit with the reality check that no one has got it all together and no one expects you to! But you have to start somewhere or else you really won’t see anything change. So although I might still be waiting on that dream camera and being able to photograph during daylight hours to take the perfect pictures of perfectly plated recipes – the reality is, none of that is coming if I don’t just start now, exactly as things are, in all of their messy glory.
So on that note, today I’ll be sharing one of my favorite go-to’s when it comes to meal prep for the week. As we all know, I love breakfast and I love eggs, but I don’t particularly love cooking eggs every morning before work. Especially since I started making early morning Barre class a regular part of my routine. Having breakfast already made and ready to go makes everything so much easier. What’s even better is how completely customize-able this recipe is; you can easily switch up the fillings each week (which is what I do) to keep from getting bored.
This week, I went with asparagus and Canadian bacon. Can I tell you a secret? This is literally the ONLY way I will eat asparagus. I absolutely despise it. And mushrooms, but that’s another story. Considering how good asparagus is for you, I think I’ll continue hiding it in my quiche.
- 1 bunch asparagus, or 1 cup chopped broccoli
- 10 slices of canadian bacon, or 6-8 slices bacon
- 1 small onion, diced
- 4 whole eggs
- ¾ cup egg whites (or 4 egg whites)
- ¼ cup heavy whipping cream
- 1 cup shredded mozzarella cheese, divided
- Sea salt & pepper
- Seasoning to taste
- Preheat oven to 375 degrees
- In a large frying pan, brown onion with diced bacon of choice
- Chop and steam asparagus or broccoli, set aside to cool
- Whisk together eggs, egg whites, heavy whipping cream and spices in a large mixing bowl
- Add vegetables, bacon and ¾ cup shredded cheese to egg mixture
- Pour into greased 8x8 glass baking dish and top with remaining ¼ cup shredded cheese
- Bake for 30-35 minutes or until edges have browned