Spicy Sweet Potato Crusted Quiche

Ingredients

• 1 package of mild, medium or hot italian sausage or choice of ground meat
• 4 large sweet potatoes 
• 10 eggs
• 2 cups of spinach
• 1/2 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/2 tsp black pepper

Preparation

1. Preheat oven to 350 degrees
2. Cook the italian sausage or chosen meat. Once cooked drain the excess fat and place to the side.
3. Grate the sweet potatoes- I used my food processor for this. Crack and whisk 2 eggs and then add the grated sweet potatoes completely cover them with the mixture. Have fun and get hands on! .
4. Grease a heavy deep dish with your chosen oil-I used a coconut oil spray. Take the sweet potato mixture and coat the bottom as well as the sides of the pan creating your crust. Bake your crust for approx 30-35 minutes or until the edges become slightly brown. Remove and set aside
5. While the crust is baking making the egg mixture. Whisk the remaining eggs (8), add a cup of water and then your spinach and chosen spices. 
6. Layer the egg mixture over the sweet potato crust. Then top with the italian sausage mixture or chosen ground meat. 
7. Place back in the oven for an additional 35-40 minutes. Cooking until the center of the egg mixture is no longer liquid. 
8. Sit and cool for 5-10 minutes before slicing! 

Enjoy! 

For those following the 21 Day Fix Original or 21 Day Fix Extreme = 2 Red, 1 Green and 1 Yellow

**If you would like to find out more involving the 21 Day Fix Original or Extreme or how you can join one of my challenge groups message me at 2eatwellbeactive@gmail.com 

Paleo Pumpkin Protein Pancakes

Ingredients

4 eggs, beaten

1/2 cup pumpkin puree
Banana, mashed

½ Scoop of Vanilla Shakeology or your protein powder of choice. No protein powder you could add 1-2 tablespoons of coconut flour

2 Tablespoons of coconut oil, melted

1 teaspoon pure vanilla extract

1-2 tablespoons honey or maple syrup *optional
1 teaspoon pumpkin pie spice
                         or

      1/2 teaspoon cinnamon

      1/4 teaspoon ground ginger

      1/8 teaspoon cloves

      1/8 teaspoon nutmeg

      1 teaspoon cinnamon

Preparation

       Food Processor! Toss all the ingredients in together minus the coconut oil and then blend.

      No Food Processor! Mash the banana then add all wet ingredients then fold in your                   Shakeology, protein powder or coconut flour

       Melt butter or coconut oil in a large skillet over medium heat. Then, mix the butter into the batter

       Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. I use a 1/3 measuring cup. When a few bubbles appear, flip the pancakes once to finish cooking.      

                   *I tripled this recipe and make a huge batch for the week. You can save them for up to 3-4 days in the fridge. I am going to be experimenting with freezing them as well! 

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