Swirly crustless quiche

This is a great go-to recipe that you can freeze and reheat in a toaster oven. Try using different types of vegetables and spices to change the flavors each time you make it. If you have ground meat on hand, turn it into Italian Sausage using the Spice Blend recipe see here, and mix it into this recipe.

PREP TIME

20 minutes

COOKING TIME

45 minutes

YIELD

Makes 6 servings

1 large zucchini, shredded or grated and strained

2 large carrots, shredded or grated

1 teaspoon Rosemary-Sage Salt (recipe here) (optional)

12 eggs, beaten

1 tablespoon butter, bacon grease, or coconut oil

CHANGE IT UP

For the athletes out there, try adding shredded sweet potato to this recipe for an added kick of “Good Carbs.”

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven to 375^°F.

Strain the zucchini with a cheese cloth or strainer bag. (This step isn’t absolutely necessary, but will help to yield a better consistency in your quiche.)

Mix together the zucchini, carrots, Rosemary-Sage Salt, and eggs in a large bowl, and then set aside.

Grease a 9 inch x 13 inch baking dish with butter, and pour the egg mixture into the pan. For a swirled effect, use a fork to create a circular pattern before baking.

Bake for approximately 45 minutes or until the edges are brown. The quiche will puff up while baking and then deflate when removed from the oven.

pumpkin pancakes

When fall rolls around, it seems only natural to want to make as many recipes as possible that use pumpkin! This is a quick and easy way to take an inexpensive ingredient (canned pumpkin) and turn it into something delicious.

PREP TIME

10 minutes

COOKING TIME

20 minutes

YIELD

Approximately 8 small pancakes or 2 servings

4 eggs

1/2 cup canned pumpkin

1 teaspoon pure vanilla extract

2 tablespoons pure maple syrup (optional)

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon baking soda

2 tablespoons butter or coconut oil (plus extra for pan frying)

CHANGE IT UP

Instead of adding maple syrup to sweeten this recipe, try adding a mashed, whole ripe banana to the mixture. If you add a banana, the yield will increase.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.

Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter.

Grease the skillet and spoon the batter into the
skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.

Serve with grass-fed butter and cinnamon or sliced bananas.

carrot gingerbread muffins

These muffins are a fantastic way to sneak some veggies into a treat. Each one contains about 1/4 cup of carrots, while the spiciness of the gingerbread is an indulgence.

PREP TIME

20 minutes

COOKING TIME

35-40 minutes

YIELD

12-18 muffins

6 eggs

1/2 cup butter or coconut oil

1 teaspoon pure vanilla extract

1/2 cup blackstrap molasses

1/4 cup grade B maple syrup

1/2 cup coconut flour

1/2 teaspoon sea salt

1/4 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon ground cloves

3 cups carrots, shredded

1/2 cup raisins (optional)

Дата добавления: 2015-11-14