Sweet Potato & Kale Quiche (GF)(DF)


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
4 eggs
2 cloves of garlic
½ onion
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!

Bon appetite :0)


Cauliflower Crust Pizza

After drooling over pictures of pizza in Martha Stewart Living, we finally set aside a night dedicated to shopping, prepping, cooking and noshing.  The other half of “we” is Amanda Bacon my partner in food, wine, and workouts.   We used Paula Deen’s Cauliflower Crust Pizza recipe which I found on Fit Sugar.  This recipe is so simple and even without a food processor the work was minimal.  It also tastes better when there is less guilt in indulging, but that’s just me.


Paula’s recipe calls for minimal toppings, but I can’t go without a veggie overload (even if the crust is a veggie).  We put so many toppings on our pizza that we had to eat it with a fork, but it tasted amazing.  We added the following to the recipe:

  • 3/4 of a diced onion
  • A bunch of mushrooms
  • 1/2 a yellow bell pepper
  • 1 sliced roma tomato
  • 8 slices of mozzarella cheese (season and marinated from Trader Joe’s)
  • Oregano and basil flakes

Since we added slices of mozzarella we went light on the shredded cheese.  We also did not add any Parmesan.  As a way of cutting corners, I like to try and use what I have before buying more food that will just sit in my refrigerator and mold.   This was so good that we want to do it again soon but try some new toppings!

Pre Cheese Melt Tips:

  • If you are adding toppings other than tomatoes and cheese don’t let it get too golden before you put the toppings on because you want to make sure all the vegetables are roasty and toasty
  • Chop your tomatoes nice and thin so they don’t get too juicy
  • Don’t overheat your cauliflower in the microwave, ours only needed about six minutes to moisten
  • Time saver: To quickly cool the cauliflower, transfer it to a new bowl and stick it in the freezer for a couple of minutes
  • Have a bottle of red wine ready to go! Trader Joe’s Green Fin Red Table Wine is perfection with this pizza 🙂

If you have made one of these bad boys before let me know how yours came out and what toppings you went with!