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!
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.
This is the easiest salad you will ever make and the Lemon Dijon dressing is even easier. The key to making this salad delicious is choosing quality ingredients. Vegetables taste better when the are fresh, bottom line. So hit up … Continue reading →
Green Bowl with Coconut Ribbons, Banana Chips and Raisins
Roasted Japanese Sweet Potato with Roasted Kale
Kale, Brussel and Alfalfa Sprout Salad
Cabbage and Brussel Sprout Scramble
Mashed Delicata Squash with Quinoa, Lentils, Cannellini Beans and Brussel Sprouts
I am not a nutritionist or even close to one (disclaimer), but I love to prepare and devour nutrient dense food. Above are six Green Lunches that I have made in the past week. I am not a recipe person. I just buy whatever is on sale (usually what is in season) and roast, saute or enjoy raw. From the top we have….
Sunny Side Up Kale: Sauteed kale with a sunny side up egg and half a banana
Green Bowl: 1/2 frozen banana, 1/4 mango, 1 pear, 1/2 fuji apple, 1/2 avacado, 2 kale leaves in the blender. Topped with banana chips, coconut ribbon and raisins
Sauteed Kale and Roasted Japanese Sweet Potato: I use Himalayan sea salt, basil leaves and ground peppercorn to season
Kale, Brussels and Alfalfa Sprout Salad: Chopped and tossed with avocado, pumpkin seeds and my homemade vinaigrette (Dijon mustard, EVOO and balsamic)
Cabbage and Brussels Sprout Scramble: Cabbage and brussels sprouts sauteed with one egg scrambled in and served with half a banana
Mashed Delicata Squash with Lentils, Quinoa, Cannelloni Beans and Brussels Sprouts: This is kind of a “Hodge Podge”. I happened to have the lentils and quinoa already cooked so I mixed them in with my Delicata. Delicata can be microwaved for 5+ minutes and scooped out of the skin for a mashed consistency. I will make a batch of lentils in the beginning of the week so I can just throw them into dishes to add bulk and a nutty flavor.
I don’t plan my meals much more than a couple hours (or minutes in advance). This is because my mood and my physical state determines what I eat. I suffer from a lot of stomach issues and sometimes I lack an appetite for certain foods or any appetite at all. I hope my green meals give you some lunch time inspiration! Feel free to comment with questions or your own lunchtime suggestions!
Here are some fun nutrition facts on some of my most used winter foods:
High in fiber, calcium, iron, vitamin K, A and C
Rich in antioxidants
Anti inflammatory and Cholesterol (LDL) lowering properties
Contains Folate for women of child bearing age
Folate: Lentils contain more of this B vitamin than any other unfortified plant food. In addition to protecting against coronary artery, folate helps prevent birth defects
Fiber: half cup of lentils provides around a third of your daily requirements. We absorb the energy from lentils slowly, which helps keep blood-sugar levels even
Lentils are a significant (and virtually fat-free) source of protein