Search This Blog

Monday, January 13, 2014

Quiche and Salad with a Maple-Dijon Dressing

Monday Morning always goes like this.  
Wake up too early, feeling somewhat awake but go back to sleep.  
Wake up too late feeling exhausted.  
I guess I need to listen to my body and accept that first early wake up 
instead of waiting for my alarm and hitting snooze a hundred times. 

I started off the day with a bagel thin, light cream cheese, and fresh scallions.  I really like the bagel thins, and at 120 calories for the bagel, I feel less guilty and less like there is a rock at the bottom of my stomach.  

Before heading to work, Olive wanted to wish her father good luck on his new job out in Salt Lake City.  She is just such a thoughtful pooch sometimes.  I had to help her with the spelling, and the writing, and the sign, but I think she got the message out there ;)  

Yesterday, I went to Shop Right to use my 20$ off 80$.  I know I can spend $80 easy but was slightly baffled when I walked out, $160 dollars later.   Shop Rite is far, and I hadn't been shopping in weeks, so I really stocked up on this haul.  
Yes all that food is for one person.  Oops. 

I did my usual Sunday meal prep for the week. I decided to make a huge salad that I could just grab a chunk of and throw into tupperware that day for lunch.  I really feel that bringing a (healthy) lunch every day is the key to losing weight ( oh and did I mention saving a ton of money?)

For the base of my salad, I used romaine and spinach.  
I then added green cabbage and shredded brussels sprout.  

For the toppings, I stole some ideas off of a delicious salad I had this weekend. 
Broccoli, tomatoes, carrots, mushrooms, red onion, goat cheese, walnuts, and apple I will add on the day of.  

The star of this salad is the dressing.  I had it on Saturday at Oliver's Birthday Party and begged for the recipe.  She said the key was the maple syrup that balanced out the Dijon- which sort of blew my mind.  Maple syrup in dressing?  I am into it....

I  googled "syrup dijon dressing" and got this recipe from  Taste Of Home
I threw it all in my bullet blender and done.  


  • 3/4 cup Daily Chef 100% Pure Olive Oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1/4 cup Dijon mustard
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (2 tablespoons) equals 136 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 118 mg sodium, 6 g carbohydrate, trace fiber, trace protein.

I also made a quiche to go with my salad for lunches for a few days.  I love quiche for lunch because it is so easy, and is just as good cold as it is hot.  I make one up a Sunday, and pull off a slice for my lunch and eat it cold at the office.  

For this quiche, I used a store bought pie crust, and for the filling, sauteed spinach, broccoli, onion, mushroom, and sausage, and added some thinly sliced tomato on top.  I used 5 eggs, a splash of almond milk, and some shredded horseradish cheddar cheese (and obvi salt and pepper).  Throw all the ingredients into the pie crust and bake at 350 for 50-60 minutes or until the crust is golden brown.  

No comments :

Post a Comment

Let's Chat!