Paleo Veggie Quiche

IMG_5272Here it is! My take on a paleo veggie Quiche! (I am not saying it whole30 for sure since I’m not sure if its ok to make a paleo-fied pie crust on whole30. See SWYPO. (shoving old unhealthy foods into a paleo mold. For me, I think this is just a new way to eat eggs, but what do I know?)) Anyway I am excited about this and it’s so good! As soon as I’m done with whole30 I plan on making a paleo apple pie with this crust for 4th of July, yay ‘Merica! I had pinned a few different version of paleo pie crust on pinterest, but I wanted to make my own version and incorporate almond flour and coconut flour. It turned out way better than I thought it would for a first attempt at paleo pie crust. Heck, pie crust in general! I am usually a pillsbury roll and bake crust kinda girl, but no longer! This was really easy even for a novice crust maker. The fillings were just my whim and what I happened to have in the fridge, but I’m pretty sure as long as you have a similar amount of veg you could make this with just about anything. Keep in mind water content in your veggies, like tomatoes, since they can make a soggy mess if not precooked. I ate this as a side dish today, but you could always add some cooked meat (chicken, sausage, bacon, ground turkey, whatever) and up your protein content and eat it as a meal. The crust held up really well as I was picking up my slices and shoving them into my face, so that’s a plus for if you want this as a quick breakfast on the go. Don’t be intimidated by the steps and ingredients, it wasn’t that hard, go make this!!

Paleo Veggie Quiche

Yield: 16 small or 8 large servings/slices

Nutrition per small (1/16th) serving

Calories 134

Fat 9.2

Sodium 300 mg

Carbs 6.3 g

Fiber 3 g

Sugars 1.1 g

Protein 7.2 g

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Ingredients

For Crust

*I always weigh my flours for consistency, especially since I don’t ever sift them

1 ½ cups (168 g) blanched almond flour/meal

½ cup (56 g) coconut flour

½ tsp arrowroot powder

½ tsp kosher salt

2 TB coconut oil + extra for the pie plate

6-9 TB ice cold water

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For Filling

6 extra large whole eggs, preferable farm fresh (they taste better I swear!)

6 extra large egg whites

¼ cup water

½ tsp coconut oil

272 g or 2 large leeks, diced

81 g or 1 large carrot, spiral sliced or shredded

121 g or 5-8 asparagus spears, diced

6 oz or 5 large florets broccoli, diced

1-2 tsp kosher salt, to taste

cracked black pepper to taste

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Assembly:

  • Preheat oven to 350°. Grease a pie plate with coconut oil, about 1/2-1tsp.
  • To make the crust: Weigh/measure out your flours, arrowroot starch and salt into the bowl of a food processor or large bowl. Pulse a few times or mix to get everything incorporated. Add in the 2 TB of room temperature coconut oil and pulse again. Or use a pastry cutter or two knives to cut the oil into the flour mix, making pea sized crumbs. Add in ice water a TB at a time, pulsing after every addition to check consistency. At 8 TB mine had gathered into a solid dough and I was able to take it all out of my processor in one ball. Place the dough ball between two sheets of wax paper and use a rolling pin to roll into a 9-10 inch circle, or whatever fits your pie plate. Peel off the top layer of wax paper and flip the crust into your prepared pie plate. Peel off the remaining layer of wax paper and gently press your dough into the pie plate. Pinch the edges or use a fork to create a decorative edge. At this point I put my crust into the fridge to await its filling. Not sure if that necessary, but it worked great for me.
  • For the filling: Dice your veggies while heating a saute pan with ½ tsp coconut oil. Saute the veggies until tender crisp, seasoning with 1 or 2 tsp kosher salt and cracked black pepper. I did this to get rid of any excess water in the veggies so I wouldn’t have a soggy quiche. While the veggies are cooking crack your eggs into a large bowl and add a scant ¼ cup water, some kosher salt and pepper (always season every part of your dish, especially eggs, because they can be bland). Whisk eggs vigorously until yolk and white are mixed and a bit frothy.
  • Take crust from refrigerator and spread veggies evenly over the bottom. Pour eggs over the top of the veggies and use a spatula to spread into any drier areas.
  • Put your quiche into the oven and set your timer for 20 minutes. Your quiche will not be done but you want to keep an eye on the crust so it doesn’t burn. Mine needed a pie shield after 20 minutes but aluminum foil around the edge works fine too. The quiche should be done in 45-60 minutes, or until the middle has lost its jiggle and a knife comes out clean. You may need to cover the whole top with foil if it cooks too quickly and the middle isn’t done.
  • Let your quiche rest outside of the oven for about 5-10 minutes so everything has time to cool and set properly. Cut into desired amount of slices and consume!IMG_5273

I already have so many more veggie and meat combos in mind-spinach artichoke bacon anyone?? I also think the addition of herbs would be great, maybe some fresh thyme or rosemary in with the eggs or some fresh basil over the top once its out of the oven. I can’t wait to make this again!

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Whole 30 Thai Inspired “Noodle” salad

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veggie “noodles”

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My date paste is trying to escape its container, sorry date paste

Woo hoo! New kitchen gadgets make me so happy! I got my new veggie slicer and have been going crazy with it! I made an awesome “spaghetti” recipe from my friend Laurie and now this veggie noodle salad! Not sure whats up next, but I’m contemplating making sweet potato noodles for something crazy! Anyway, this’ll be quick since I need to wake my sleeping son before it’s too late in the afternoon. So no going on and on about how good this slicer and salad are. Just trust me, they are.

Whole 30 Thai-ish “Noodle” Salad

Yield: 10 Serving of 84 grams (3oz)/serving

Nutrition per serving

Calories 43

Fat 2 g

Sodium 211.2 mg

Carbs 6.2 g

Fiber 1.5 g

Sugars 3.5 g

Protein 1.5 g

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mmmm dressing

 

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smooth dressing

Ingredients

 

Salad

183 g or approx 1-2 medium zucchini julienne/shredded/spiral noodle cut

317 g or approx 1-2 medium yellow squash julienne/shredded/spiral noodle cut

200 g or approx1-2 large carrots julienne/shredded/spiral noodle cut

5 basil leaves chiffonade/minced

¼ cup fresh cilantro minced

 

Dressing

2 cloves garlic minced

2 Tb almond butter

1 oz date paste or 1-2 Tb sweetener of choice

¼ fresh squeezed lime juice

1Tb-1tsp grated fresh ginger (to taste, I like mine gingery!)

1 Tb light coconut milk, or full fat, your choice, I happened to have light today.

1 tsp kosher salt

¼ tsp red pepper flakes

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My method when I cook: yellow pad and scribble frantically between measurements and weighing

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pretty salad!

I used my new veggie slicer to cut my veggies into noodles and then made a yummy Thai inspired dressing to toss them with! Put your cut veggies into a large bowl and set aside. In a smaller bowl whisk together all dressing ingredients. Drizzle your dressing on top of the veggies and toss everything together. Garnish with the basil and cilantro for a pretty presentation, or just toss it all in together. Tastes great either way! I don’t happen to have any fish sauce, but I’m pretty sure this would be a great recipe to use it in if you happen to have some in your pantry. This dressing would also make a great dipping sauce for some Thai/Vietnamese lettuce wraps. Hmmm that sounds good. Maybe I’ll be having lettuce wraps for dinner!

Whole 30 Tomato Herb Salad

As of today I am on my 5th day of whole 30. Yay me! I am feeling awesome about it, especially the fact that I have been able to resist eating things from Christians plate that he doesn’t finish! That’s a pretty huge accomplishment for me, really. The reason I have gotten this far with a program that has you cook pretty much 100% of your food is having premade things around. I made Costco run on Tuesday and then cooked my butt off for the next few hours until I had to go to work. I managed to get a lot of food prep done, including this delicious tomato herb salad. I have been using it alone, or as a topping or filling and it’s great however you have it. Even though I am doing Whole 30 and you don’t have to/aren’t supposed to calorie count I am anyway. I really don’t like not knowing how many calories I am eating, and it helps me get an overview of my other nutrition as well. Such as how much fat, carbs and sodium I am getting with my meals. Not eating sweets is a pretty big deal for me since I almost always eat a little something sweet after every meal. EVERY MEAL. And now I can’t even have a smidge of honey or one chocolate chip. This is a pretty intense way to break yourself of a sweet addiction! That being said, I have started to really be able to taste the natural sweetness of other things. Roasted sweet potatoes have been amazing, and even the little tomatoes in this salad have their own sweetness along with the bright acidity. I love that I got to use herbs from my own backyard and can’t wait till my basil is a little bigger and I can use all basil for this salad! If you aren’t doing whole 30 this dish would be so good with the little pearl fresh mozzerella balls in it for a summer cookout. Pair that with a sizzling steak off the grill and don’t forget to lick the plate when you are done.IMG_5184

Tomato Herb Salad

Yield: Makes about 691 g total, and I divided mine into ~49g portions for 14 portions

Nutrition per serving

Calories 26.5

Fat 1 g

Sodium 103.1 mg (I used about ¾ tsp)

Carbs 1.1 g

Fiber 0.4 g

Sugars 0.6 g

Protein 0.4 g

Ingredients

1 bunch Green onions, sliced thinly, white and green parts

1 lb Zima (orangy-yellow grape size) tomatoes, quartered

5 oz red grape (cherub) tomatoes, quartered

3-4 garlic cloves, minced

1 TB extra virgin olive oil

kosher salt and fresh cracked pepper to taste

fresh herbs of choice minced, mine were basil, thyme, rosemary and oregano from the herbs my momma got me for my birthday!

Mix all ingredients in a bowl and adjust seasonings to taste. I put mine on salad greens with some kalamata olives for a super fast salad. Delicious in a lettuce wrap with grilled chicken, and on top of just about anything. Also great alone as a side dish.IMG_5181

Spring Vegetable Bulgar ‘Risotto’

IMG_4950No, this is NOT a real authentic style risotto. Please don’t be too dissapointed! I Love real risotto, but didn’t even think about making a risotto style dish until my bulgar was already cooked. I had planned on making it into a cool grain salad with fruit and herbs, but then became inspired while staring into the depths of my fridge to use up some veggies and make a risotto. I know I say this about all the dishes I make, but, holy cow is it delicious! I am in love with the nuttiness of the bulgar and the bright flavors of the veggies. Peas and asparagus (asparagi?) is one of my favorite veggie combos but I tend to forget this fact until I am tasting them!

I rarely cook bulgar, but happened to have some in my pantry and as it happens I am trying to do some spring cleaning on my pantry and use up old items. Sometimes I wish I did this more often as I tend to come up with some gems! Bulgar is great as a side dish, and if you add some protein in it can be a great main dish as well. If you’ve never tried it I encourage you to buy some and check this risotto recipe out, I plan on maing this every week now, or some variation thereof!

Spring Vegetable Bulgar Risotto
Yield 5 servings 6.8 oz each

Nutrition

Calories: 175

Fat: 4.4

Sodium: 153.5 mg

Total Carbs: 29 g

Sugar: 1.3 g

Protein: 7.4 g

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Ingredients:

1 cup bulgar wheat, dry *(use quinoa for Gluten Free option!)

2 cups water

1 tsp kosher salt, divided

freshly cracked black pepper to taste

4 oz asparagus, diced

4 oz zucchini, diced

2 oz white onion, diced, about ¼ cup

2 tsp extra virgin olive oil

2/3 cup frozen peas

1 cup chicken (or vegetable) stock

1 tsp butter

2 Tb grated Parmesan cheese

 

  • First, cook the bulgar wheat. Heat water and ½ tsp salt to a boil and add bulgar. Cover, reduce heat to simmer and cook for about 15-20 minutes, or until all the water has been absorbed. Mine was nice and fluffy by the time it was done cooking. Set aside until later.
  • Add the olive oil to a medium saucepan over medium heat. Add diced onion and remaining ½ tsp salt and pepper and saute til the onions start turning opaque.
  • Add in the asparagus and zucchini and saute for 5-7 minutes, or until veggies are tender-crisp.
  • Add the peas in and saute briefly to heat them.
  • Turn heat to medium high then add bulgar into the saucepan along with ½ cup of the chicken stock.
  • Stir until chicken stock is absorbed and then add the remaining stock.IMG_4949
  • Let most of the stock be absorbed by the bulgar then remove the pan from the heat and stir butter and Parmesan in.
  • Taste for seasoning and add salt and pepper for taste.
  • EAT.IMG_4951

Cheddar Garlic Scallion Biscuits (or muffins, whatever)

It was my sisters sons birthday today! So naturally we were hanging out at her house with our friend, Claire, and the boys were playing and we were talking about food. Duh. This is nothing new. Well, we happened to be on the subject of muffins. Savory muffins. All it took was a short trip to the kitchen to determine that we needed to make and sample an original recipe right then and there. And so it began. I am now I have something new to obsess about because these turned out great! I can’t wait to make the next batch, goat cheese and rosemary(!!!) and we’re going to try a little yeast in the dough/batter and see how that turns out. Anyway, here’s what you’ve been waiting for all your life. A healthy low cal cheddar biscuit. It has so many possibilities and combinations! Let me know if you try it a different way!

Yield: 21 muffins/biscuits

Nutrition

Calories: 78

Fat: 1.6 g

Sodium: 287.1 mg

Total Carbohydrates: 9.8 g

Fiber: 1.5 g

Sugar: 1.2 g

Protein: 5.2 g

Ingredients

2 ½ cups unbleached White Whole Wheat Flour

2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Kosher Salt

2 Tb Powdered Buttermilk (this is optional, but I really think it makes for lighter biscuits and muffins)

8 oz 0% Plain Greek Yogurt

1 whole Egg

4 Scallions, chopped

2 Garlic Cloves, minced

1 cup Water

2 Egg Whites

¼ tsp Cream of Tartar

1 cup (4 oz) shredded 2% milk reduced fat Cheddar Cheese

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  •  Preheat oven to 425°.
  • Grease two cookie sheets with cooking spray. You can also do a combo of cookie sheet and small muffin tin like I did. Or all muffins. The muffins take a little longer to cook through, so allow for longer baking.
  • In a large mixing bowl combine the flour, baking powder, baking soda, salt, and buttermilk powder.Image My Gorgeous Sis
  • In a medium mixing bowl mix Greek yogurt, the whole egg, scallions, garlic and water.Image
  • In yet another bowl whisk the egg whites with the cream of tartar until nice and frothy, and you can no longer see unfrothed egg white on the bottom of the bowl.Image
  • Mix the wet ingredients into the dry and gently fold in the egg whites and cheddar cheese.ImageImage
  • Using a ¼ cup measure, portion out your biscuits onto your greased baking sheets or muffin tins. Mine made 21 exactly. Image
  • Put into the 425° oven and reduce temperature to 400°.
  • Bake for 17 minutes, or until the biscuits are golden and a wooden toothpick comes out clean.Image

We ate ours plain, but they’d be great with a little butter, or as a side to some soup. My sister has a creamy tomato soup that’s 56 calories a serving that they’d be amazing with. I hope you give this recipe a try. It takes no time at all, you spend more time on dishes and assembling the ingredients than cooking. The results were better than I’d hoped for and I can’t wait to try them with yeast!

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My mom took a picture of me earlier today when I was writing my lunch eggs post.

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All the boys (big and little) had a great time today playing and celebrating Rowie turning two!