Life can be busy sometimes, I totally get that. As a university student with crazy schedules and running a blog my time can be limited, but I'm here to tell you that organization is key to keep up with anything!
One of the easiest ways to keep up with your healthy habits is to plan ahead; food, workouts, plans, etc. For example, meal prepping is one of the best ways I guarantee myself to have something delicious and not randomly made on the table during the week.
The benefits of planning meals ahead of me include:
- Having something delicious to eat.
- Nourish your body with good food.
- Saves time!
This quiche will be the EASIEST thing to do and you'll have a comforting meal available! Lunch, dinner, or even breakfast. Count on this recipe to fill you up with all the nourishing ingredients! Ready to crush the day!
I made this using simple ingredients, cans of wild caught sustainable salmon, eggs and lots of veggies! All the brain fuel with all the omega-3's.
This can easily serve you for 9 days! And you can store it in the fridge for the week. Plus this recipe doesn't require making a lot of mess, you'll only need:
- Mixing bowl
- Chopping board
- Knife
- Oven
- 8x8 baking dish
From brunches to friend gathering this quiche will hit the spot! No matter the preferences; paleo, keto or whole 30. It will hit the spot in every level, trust me!
Try more recipes!
Easiest Salmon Quiche
By María Fernanda López
Serves 9
Ingredients
3 cans of wild pink salmon
4 eggs
1/2 cup of full fat coconut milk
1/2 cup of cherry tomatoes
1/2 cup of chopped mushrooms
1/4 cup of cilantro
1/2 tsp of onion powder
1/2 tsp of chipotle powder
Sea salt and black pepper to taste
Method
Preheat the oven at 350F.
Drain the salmon and put it in a bowl.
In a mixing bowl whisk your eggs, with pepper, salt, then add the coconut milk.
Add the chopped veggies with the salmon and pour the egg mix.
Pour all the mix in a greased 8x8 baking dish and bake for 40 minutes.
Let it cool and enjoy!
Nutritional Information (per serving) 120 kcal
Fat: 5.7g
Carbs: 1.8g
Fiber: 0.4g
Protein: 15.1g
