Crustless Kale Quiche

How many of you grocery shop on the weekends? What if I told you that you could save time, money, and lose weight by shopping on a different day, like Wednesday? Sounds crazy right? Well, here are the TOP three shopping guidelines to follow to accomplish just that.

1. Have a list. Lists save time, plus, by focusing on the list, you end up buying healthier items, consuming less processed food, which is great for you waistline and good for your wallet.

2.  Change the day you shop. Progressive Grocer found that only 11 percent of Americans shop on Wednesday. Plus, often time health foods stores, like Whole Foods, have special one-day sales or their sales start or end on Wednesday. With less people and special deals, you’ll spend less time fighting the crowd and impulse buys and free up weekend time to prep snacks and meals for the week or enjoy a Pilates, barre, or yoga class and meet the girls for tea!

3. Don’t go shopping when you are hungry. Shopping on an empty stomach leads to cravings, but one study found that shoppers who were hungry made risker health decisions than those who were satiated. You’re more likely to risk your health on buying cookies and cakes than investing in fruits and veggies. Ready to go shopping but not sure what to put on the list? I’ve got just the ingredients you need to make a super fast meal that you can warm in just minutes after a long day. Even better, you get tons of nutrients from the kale plus healthy fat and protein from the eggs and nuts – this dish will definitely leave you satisfied and you definitely won’t miss the crust!

Crustless Kale Quiche

 4 very large handfuls of baby kale (about 3/4 pound – washed)

 2-3 garlic cloves, minced

 1/2 T. ghee +1 t.

 4 eggs

 2 oz. organic goat cheese (1/2 block, depending on org. amt.)

 1 t. herbamare

 1/2 c. nuts (I used a mix of cashews and walnuts)

Preheat oven to 350F. Use a garlic press to mince garlic cloves or chop very finely. Add 1/2 T. ghee to skillet along with minced garlic and sauté on low-med. heat. Add half of baby kale, stirring occasionally until it wilts enough to make room for the remaining 2 handfuls. Once all of the kale has wilted, remove from heat. In a mixing bowl, add eggs and whisk, adding goat cheese next and stirring (you might need to mash it with a fork) until it is evenly mixed. Add kale to egg and cheese mixture along with the Herbamare.

In the skillet, place 1 t. ghee along with nuts on low heat until lightly toasted. Add nuts to egg, cheese, and kale mixture. Once everything is evenly mixed, line a pie dish with ghee or coconut oil and pour mixture into dish. Make sure the kale is spread evenly to outer edges. Bake for approximately 30 minutes at 350F.

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