I am pretty confident I have the best mom in the world. Sorry to those other moms out there, but it is so true.
My mom is gentle and generous and kind. She puts others above herself-almost to a fault.
In addition to still parenting my teenage siblings, she is a full time professor and gives all her extra time to volunteering in the inner city.
She’s famous for writing us “love letters” for every holiday, telling us every way in which we are special.
I have felt loved beyond belief ever day of my 37 years thanks to my mom.
We were often short on money, but never on attention or adoration or laughter.
I think she reminds everyone who is blessed by her presence to speak their truth.
I know she taught my siblings and me that love was colorblind by watching her unabashed compassion for humanity regardless of race, sexual orientation, or tax bracket.
I hope I pass this wisdom on to my own children and that they always feel as cared for as I have.
A Happy Mother’s Day to my Mom and to all you Loves out there!
I hope you feel absolutely blessed and special on your special day.
Skinnier Quiche Lorraine (Serves 5-6)
4 slices of nitrate free bacon* (Find out why is important to go nitrate free.)
1/2 cup of fat free half and half
1/2 cup fat free milk
1/4 teaspoon each nutmeg, salt, and pepper
3 wedges of Laughing Cow Light Creamy Swiss
1/4 cup low-fat 4 Italian Cheese (shredded)
1 cup chopped kale
3/4 cup chopped green onions
Here’s What You Do:
Preheat the oven to 375°F. Cook the slices of bacon over medium heat until done. Drain the bacon and wipe the pan, saving a tiny bit of the oil in the pan for flavor only. (To remove extra fat, wrap the bacon in a paper towel to absorb the remaining oil).Add the green onions stirring for about a minute. Meanwhile, whisk the eggs with the half and half and the milk. Stir in the wedges of Laughing Cow really using your fork to blend it well and then whisk in the seasonings.Add the kale to the pan along with some salt and pepper. As soon as the kale starts wilting, remove the pan from the heat. Spray a pie pan with non-stick spray (preferably organic) and then stir the vegetables and bacon (chopped) into the egg mixture to coat.Add everything to the pie pan. Bake for 35-45 minutes or until the top starts turning a golden brown and the egg sets. (If you like a very golden top you can also broil it for the last minute.)
*Feel free to sub in turkey bacon if you like. I went with real bacon that was nitrate free since the version I chose was only 2 grams of fat more than the turkey one and packs a bunch more flavor.
Serve it with a great salad like this Arugula, Shaved Parmesan and Mushroom one.
This “Special Occassion Salad” is pretty great too.
You choose 😉