Yesterday marked my first mountain biking excursion of the year.
Biking on a rocky, mountainous trail is both exhilarating and scary. One of the things I love about San Diego is that we have access to so many things in such a short distance — from the beach and wineries, to mountains and countryside. The place where Adam and I went biking yesterday is just a couple minutes away, yet it felt like we were in the middle of nowhere. It was a lot of fun and a nice workout.
Speaking of bikes, this weekend my hubby got another kind of bike:
That’s right, I suppose I’m going to be a biker babe now! Adam has been wanting a motorcycle, and what better time than soon after he returned home from a deployment, right?! He’s in the process of getting his motorcycle license, and soon we’ll be cruising around town together.
Moving onto food, today’s recipe is a tasty dish that can be eaten for breakfast, lunch or dinner…
Makes 8 Servings
Ingredients:
- 1 deep dish frozen pie crust
- 2 c chopped broccoli
- 3 large eggs
- 1 1/2 c milk (I use almond or cow’s milk)
- 1 1/2 c shredded mozzarella, cheddar, or other cheese of choice
- 1/4 onion, chopped
- 1 red bell pepper, sliced
- 1 clove garlic, minced
- 1 TBSP butter or olive oil
- salt & pepper to taste
Preheat oven to 350. Heat the butter/oil in a large saucepan over medium-low heat.
Add onions, garlic, broccoli and bell pepper. Cook until veggies are soft, stirring occasionally.
Place your pie crust on a baking sheet. Spoon veggies into the crust, then spread the cheese on top.
In a bowl, combine the eggs and milk, whisking to combine. Season with a sprinkle of salt and pepper.
Pour the egg mixture over the veggies and cheese. Bake for around 35 minutes, until quiche is lightly browned.
Nutrition stats per slice: 190 calories, 11 g fat, 8 g protein, 15 g carbs
[…] of exercise, when I was talking about mountain biking in yesterday’s post, I neglected to mention the fact that I always have some sort of injury after biking. This time […]