Sometimes as a blogger, I feel as if the creativity has all but run dry. I’ll scroll through Pinterest, my cookbooks and magazines just hoping for inspiration without any luck. Sometimes, I’ll sit and stare at my computer willing myself to type up a post. I’m having one of those moments as I type of this post. So I thought, why not write about my creative block?
I think part of my block has to do with the fact that I have a full time job in addition to this blog. Don’t get me wrong, I love my job and I love this blog. But if I’ve had a particularly draining week at work, sometimes I just want to go on a Netflix binge instead of whipping up a recipe or writing a post. I’m not sure how other bloggers who work full time balance it all. I think I do pretty well most weeks. Every now and then though, the last thing I want to do is photograph food and write about it. Sometimes I just want to eat my food and not share it with anybody.
At the same time, this blog is a creative outlet for me. It’s something that I can call all mine. I love collaborating with colleagues at work, but I also love having complete say in this blog. The blog is totally up to me. The food that gets made, the topics I write about and the future of this blog are all up to me. It’s wonderful and terrifying.
So, I think I need these creative road blocks. Maybe they aren’t as bad as they seem.
Oh also, I didn’t forget to share the recipe for this lovely quiche. Totally delish and totally Whole30 approved!
Sweet Potato Crusted Quiche
- 2 cups peeled and shredded sweet potatoes
- 1 onion diced and divided
- 1 red bell pepper diced
- 1 jalapeno diced
- 2 cups kale
- 8 large eggs
- 1/4 cup coconut milk
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- salt and pepper
Preheat oven to 400 degrees. Prepare a 9 inch round pie pan and set aside.
Using a grater, shred the sweet potatoes.
Add the 1/4 cup of onion and 1 tablespoon of melted ghee, salt and pepper to the sweet potatoes. Mix to combine.
Press the shredded potato mixture into the bottom of the prepared pie dish, making sure to press the potatoes up the side of the dish to create a crust.
Bake the crust for 15 minutes. Once it has finished cooking, reduce oven temperature to 350.
Meanwhile, heat 1 tablespoon of ghee in a medium skillet over medium heat. Saute remaining onion, red bell pepper and jalapeno until softened.
Add in kale and stir until greens are wilted. Season the mixture with salt and pepper and set aside.
In a large bowl, combine eggs, milk, basil, garlic powder, salt and pepper. Whisk until slightly frothy.
Once the crust is done, remove from oven and add veggie mixture. Top the mixture with egg mix.
Bake for 40 minute or until quiche is set. Remove from the oven and allow the quiche to rest for 5 minutes before slicing and serving.
Adapted from The Nourishing Home