Quiche is a total comfort food. There is just something decadent about it! I have shared a gluten free quiche with you before, but this one is also dairy free. You really don’t need cheese to create a flavorful quiche, and this recipe is the epitome of clean eating.
Here is what you will need:
1 large sweet potato or yam
2 cups of kale
2 cloves of garlic
1-2 tbsp of olive oil
Optional: Fresh herbs (I used oregano and parsley)
Preheat the oven to 350 degrees.
Crust: Slice the potato into thin rounds. Brush your pie pan with a very thin layer of oil. Arrange the slices into the pan to make the “crust”, cutting rounds to cover any gaps that may show the bottom of the pan or the rim. Season with sea salt and fresh ground pepper. If you have any potato left over after creating the crust you can chop and set aside. Place the crust in the oven for 15 minutes.
Filling: Sautéed garlic, onion and kale in some olive oil. If you have leftover sweet potato chunks you can throw those in as well. Set aside and let cool as you beat 4 eggs. Add the cooled vegetable to the beaten eggs. Add in any herbs you desire. I added fresh oregano and parsley from my garden!
Now all you have to do is pour the filling over the crust and cook for about 30 minutes or until the eggs are set!
There is nothing more gratifying than growing your own food. As a novice, every edible veggie I pluck makes me giddy. Yesterday was my first full day home after being away for the weekend so I ventured down to the jungle that is my back yard to harvest my goodies. I was yanking zucchini left and right and finally had a yellow squash ready for plucking. My heirloom tomatoes are cranking out in full force. I think I have had at least two a day, sometimes many more. Everything is better when it is fresh.
So today I laid out my harvested goodies inspired to create something delicious I could eat on for a couple of days. I got to slicing and before I knew it my veggie bake was steaming in front of me.
What you will need
4 summer squash ( I did 3 Zucchini and 1 Yellow Squash)
6 small heirloom tomatoes or a container or a small container of grape/sun gold tomatoes
5 fresh basil leaves
2 cloves of garlic
1-2 Tbsp of olive oil
Salt & pepper
1/4 Cup of shredded mozzarella cheese (optional)
Preheat your oven to 350 degrees. Lightly spray a 8×8 or 9×9 baking dish with coconut oil or olive oil.
Slice your squash into small chunks. If using grape, sun gold or cherry tomatoes slice into halves. If you are using a smaller heirloom you can slice into 2-3 pieces. Mince 2 cloves of garlic and chop 5 basil leaves. Throw all your ingredients in a mixing bowl and toss with olive oil. Season with salt and pepper. Move your mixture into your baking dish and pop into the oven uncovered for 25 minutes.
When the 20 minutes is up you can add optional mozzarella cheese. Sprinkle over the veggies, cover with tin foil and bake for an additional 10 minutes or until the cheese is melted.
Today I present you with the most exciting thing I have made (in my opinion) in a long time: Summer Squash Pancakes. This recipe may look intimidating but it is a breeze and much more exciting than the baked sweet potato I usually have with dinner. I still love you baked sweet potato.
My little garden is cranking out zucchinis right now. I have been making zoodles a lot and wanted to try something different, so I went on Pinterest of course. After looking at several recipes for Zucchini Pancakes and inventorying what I had on hand I got to work. The results were beyond my expectations! I used one yellow squash and one zucchini but you could use either one or both, the consistency is very similar.
Here is what you will need:
2 medium/large zucchinis or yellow squash
1/3 cup of almond flour
2 tsp sea salt
1 tsp black pepper
¼ tsp cayenne
1 ½ tbsp coconut oil
Grate your squash with a cheese grater or with a spiralizer. If you use the spiralizer make sure you chop up you zoodles into smaller pieces. Sprinkle the grated squash with salt and set aside for 10 minutes.
Meanwhile, in a bowl beat two eggs. Add the almond flour, black pepper and cayenne.
When the 10 minutes had passed begin squeezing liquid from the squash one hand full at a time and setting aside in the bowl with the liquid mixture. You can use cheese cloth, but if you don’t they will turn out just fine. Just get as much water out of the squash as you can. Fold the squash into the liquid as you go.
Now heat your skillet to low/medium heat and add 1 tbsp of coconut oil. Plop a ¼ cup of the mixture into your pan and flatten it out with the back of your measuring cup. I cooked three cakes at once. Cook on one side for 5 minutes and 3-5 minutes once you flip. You want the outside to be crispy and the inside to be cooked through. I repeated this last step one more time to make a total of six cakes. On the second round I added another ½ tbsp of coconut oil to give the pan some extra lube.
If you are vegan you can still make this recipe using a flax egg! I have not tried it but I have not yet been failed by the flax egg.
Everywhere I look I see delicious fall recipes. I would love to crank out an elaborate seasonal feast every night, but with my funky work schedule I like to have dinner ready when I get home. My last client usually ends around or after dinner time so it can be a pain to come home and prepare food. The crock pot is truly the answer to this dilemma. This recipe is gluten free, delicious and only takes 10 minutes of prep.
2 large sweet potatoes
1 pound of organic skinless chicken breasts
Half of an onion
1 cup of unsweetened apple sauce
2 teaspoon apple cider vinegar
Salt & Pepper
1 tablespoon cumin
2 cloves of garlic minced
Peel and chop sweet potatoes
Slice chicken into one inch cubes
Place chicken and sweet potatoes in crock pot and season with salt and pepper
Mix onion, apple sauce, apple cider vinegar, cumin and garlic in a small bowl
Place mixture on top of chicken and sweet potatoes, cover and cook for 6 hours on low
I have eaten this dish a few ways. On the first night I ate the dish alone. On the second day I mixed with red quinoa and on the third day I served alongside sauteed kale and brussel sprouts. It’s tasty, filling and delicious as a leftover. I found the original recipe via Stock Pilling Moms and look forward to trying more of their slow cooker recipes!