Tag Archives: breakfast

Keto Morning quiche with gluten free crust

Morning quiche, perfectly browned and absolutely delicious!

Morning quiche, perfectly browned and absolutely delicious!

This perfect, gluten-free quiche was our breakfast this morning.  It had so much BIG flavor, it was almost impossible to stop eating.  In fact, Andy ate THREE big pieces!  Yes, I said 3!

What a great way to start our Sunday/funday together!

I don’t think I have ever said this before, but I am looking forward to Monday morning…breakfast leftovers, anyway!

I hope you like it as much as we did!

Morning Keto Quiche

Servings ~4-6

YUM! Can't wait for the leftovers!

YUM! Can’t wait for the leftovers!

Crust

  • 1 1/2 c almond flour or meal
  • 1/4 c avocado oil or your favorite oil 
  • 1 T water
  • 1/2 t salt
  • 1/2 t baking soda
  • very light dusting of stevia (optional)

Filling

  • 1 yellow onion, chopped
  • 2 cloves garlic, minced or crushed
  • 1 T lemon juice
  • salt & pepper
  • chipotle pepper flakes (optional)
  • 1 T coconut oil
  • 6-7 Large Eggs
  • 3/4 c aged parmasean cheese, grated.  If you aren’t into cheese, try nutritional yeast or your favorite vegan cheese.
  • 2 c baby kale or spinach
  • 1 t thyme, dried
  • 1 t dried ground rosemary
  • 1 t tarragon, dried
  • 1/2 t anise seeds
  • dash of truffle oil
  • sausage or bacon would nice in this quiche, but totally optional

 Crust:

Preheat oven to 350 degress F.  

Mix the dry ingredients and then add the wet.  Press into a greased pie pan.  Bake for 15-20 minutes.  Set aside to cool.

Turn down the oven temp to 275 degrees F.

While the crust is cooking prepare the filling.

Filling:

In a small saute pan on low/med-low, heat the coconut oil and add the chopped onion.  Cook for 5-10 minutes, until the onions begin to soften.  If using meat, add it now along with the garlic, salt, pepper, thyme, tarragon, anise seed, and chipotle pepper flakes and cook for another 3-5 minutes (if using meat, cook as long as you like).  Stir in the lemon juice and then add the sun-dried tomatoes.  Cook for another 3-5 minutes.  Turn off the burner and set aside to cool for a few minutes.

In a medium bowl, beat the eggs and add a splash of agave nectar and a dash of salt and pepper.

When the crust is cool, sprinkle a 1/4 c of the cheese over the top, add the kale, and then the sauteed veggies to the top of the crust.  Add another splash of lemon juice and then pour the egg mix over the top Sprinkle the last of the cheese and the ground rosemary and nutmeg on top. Bake for 30 minutes at 275 degrees F and then turn up the oven and bake at 375 degrees F for 20 minutes, or until the quiche is cooked through.  NOTE:  Make sure you take a toothpick or use a knife to check the middle of the quiche to make sure it is done all of the way through before you take it out of the oven.

Let the cooked quiche rest for 5-10 minutes before serving.

Bon Appetit!

 

 

Quinoa and lentil Italian veggie hash

Our breakfast this morning…it was incredible!

Quinoa and lentil Italian veggie hash

Servings:  ~6

  • 1 cup (192 g) lentils (red, green, brown, or beluga)
  • 3-4 medium carrots (peeled if not organic), each cut into 1 inch pieces
  • 2 cups (235 to 475 ml) water for the lentils.  1/2 c for the quinoa.
  • 2 tablespoons (28 ml) coconut oil
  • 1 small onion, chopped
  • 1 red bell pepper, cored, seeded and chopped
  • 6 oz portobello and/or crimini mushrooms, chopped
  • 4 cloves garlic, crushed or minced
  • 2 jars of your favorite red pasta sauce.  I use Bertolli’s organic Tomato and Basil
  • 1 c shredded parmasean cheese or nutritional yeast (optional)
  • 1½ t. dried oregano
  • 1 tablespoon (2 g) dried basil
  • ½ teaspoon red pepper flakes or crushed dried chilies or more per your taste
  • 1 cup (87 g) quinoa, rinsed well
  • 2 T dry red wine (optional)
  • 2 T basalmic vinegar
  • Salt and pepper, to taste
  • Eggs, over easy or cooked as you like
Instructions
  1. Add the lentils, carrots, and 2 c water to a large soup pot. Add a dash of salt and/or hot pepper flakes to the pot if you want to flavor the pot a little.  Turn the heat to high, cook until the mixture is simmering, and then decrease to low and cover. Cook 20 minutes, stirring often to keep the lentils from sticking to the pan.

  2. While the lentils cook, heat the coconut oil in a saute pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Then add the bell pepper and garlic and saute for 1 minute.  Add the mushrooms, garlic, basil, oregano, hot pepper flakes, and basalmic vinegar and sautee for another 5 minutes.  Stir in the 1 jar of pasta sauce and red wine (if using) and simmer on low another 20 minutes.

  3. Add the quinoa, 1 jar of pasta sauce, and 1/2 c water to the lentil/carrot pot.  If there are any seasonings that you would like to add, do it now.  More garlic?  More basil or oregano?  Turn on medium high and bring to a light boil.  Turn down the heat to low, cover, and simmer for about 20-30 minutes, until the quinoa is done.  If using cheese or nutritional yeast, stir it in when there is about 5 minutes left to cook.   Be sure stir occassionally as this cooks to keep it from sticking.

  4. Cook the eggs over easy or according to your preference when the quinoa/lentil mix is about done.

  5. To serve:  Place a big scoop of the lentil/quinoa ‘hash’ in a large dish.  Place a large spoonful of the veggie sauce/mix on top.  Add the cooked eggs on top.  Garnish as you like.

  6. Eat and enjoy!

 

Green juice smoothie

YUM!

YUM!

This crazy colored, nutrient-dense, frosty beverage is one of my favorite ways to start the day!

Slightly sweet, just-frosty-enough, this smoothie will power you through a full morning, and then some!

ENJOY!

Green juice smoothie

  • 4 oz favorite juice or coconut water (I usually use fresh juice–kale, cucumber, celery, ginger, beet, carrot, apple, orange)
  • 1 banana (frozen banana works great here to make this even more frosty)
  • 2-3 cups kale (I use a mix of kale, beet greens, and spinach)
  • 1 c frozen berries (I used peaches and raspberries this morning, but love this with frozen blueberries) 

    Vitamix ready to go!

    Vitamix ready to go!

Blend until smooth.

 

Quinoa and cranberry breakfast muffins

Warm from the oven!

Warm from the oven!

Fire up the oven and get ready to whip together an incredibly moist and delicious muffin!

This muffin is my take on the Quinoa breakfast cakes you sometimes find at Mama Jeans.  I got lucky and nailed a copycat on my first attempt!

I love this new recipe and am sure I will be serving this muffin on a fairly regular basis here at my house.  I might even bring some samples into class sometime soon!  Sound good?  No, it sounds GREAT!

ENJOY!

Quinoa and cranberry breakfast muffins

Makes about 14 regular sized muffins

  • 1 1/2 c quinoa flakes
  • 1/2 c tapioca flour
  • 1/2 c gluten-free all-purpose flour
  • 1/2 c almond meal
  • 3/4 c shredded coconut (I used unsweetened)
  • 1 c succrant
  • 1/2 t salt
  • 1 t xantham gum
  • 1 t Chinese or Vietnamese cinnamon
  • 1 c grated carrots
  • 1/4 c maple syrup or organic agave nectar (honey might work as a substitute)
  • 1/4 c orange juice (I used freshly squeezed)
  • zest from 1 small orange
  • 2 eggs
  • 1/2 c dried cranberries
  • 1/4 c coconut oil
  • 1/4 c butter (if you don’t want to use butter, use an extra 1/4 c coconut oil–for a total of 1/2 c of oil)
  • 1 t vanilla extract
  • 1 t almond extract

Preheat oven to 350 degrees F.

Mix together the dry ingredients in a big bowl.  In a separate bowl, mix together the wet ingredients.  Add cranberries to the wet and mix in well.  Combine the wet with the dry.  Let the batter sit to rest for 5 minutes, or so. The batter will be pretty thick.  Spoon the batter into a greased muffin tin and bake for 25 minutes, or until a toothpick comes out clean.  

Serve with a big glass of almond milk and/or a cup of your favorite tea or coffee!

 

Blueberry juice smoothie

Blueberry juice smoothie

Blueberry juice smoothie

Breakfast this morning…

Enough said!

Blueberry juice smoothie

Juice your favorite veggies and fruit.  My favorite mix is this:

  • ginger
  • beet
  • celery
  • cucumber
  • kale (this is the organic mix that I get from Sams–beet greens, spinach, carrot, baby kale)
  • apple
  • tangerine

For the smoothie you will also need

  • More kale mix
  • Frozen blueberries

Pour this into your vita-mix or blender (reserving some to drink!).  Add a big handful of kale and about a 1-1/2 c frozen blueberries.  Blend to smoothie consistency.  

Bubbling up with good energy!

Bubbling up with good energy!

Drink and enjoy!

 

Morning quiche with gluten free crust

Morning quiche, perfectly browned and absolutely delicious!

Morning quiche, perfectly browned and absolutely delicious!

This perfect, gluten-free quiche was our breakfast this morning.  It had so much BIG flavor, it was almost impossible to stop eating.  In fact, Andy ate THREE big pieces!  Yes, I said 3!  I chopped up a sweet and crisp apple, sprinkled it with some Chinese cassia cinnamon, poured two cups of coffee, and breakfast was complete!

What a great way to start our Sunday/funday together!

I don’t think I have ever said this before, but I am looking forward to Monday morning…breakfast leftovers, anyway!

I hope you like it as much as we did!

Morning Quiche

Servings ~4-6

YUM!  Can't wait for the leftovers!

YUM! Can’t wait for the leftovers!

Crust

  • 1 1/2 c almond flour or meal
  • 1/4 c avocado oil or your favorite oil 
  • 1 T water
  • 1/2 t salt
  • 1/2 t baking soda
  • very light dusting of stevia (optional)

Filling

  • 1 yellow onion, chopped
  • 2 cloves garlic, minced or crushed
  • 1/4- 1/2 c sun-dried tomatoes, in EVOO. Minced
  • 1 T lemon juice
  • salt & pepper
  • chipotle pepper flakes (optional)
  • splash of agave nectar or honey (maybe a teaspoon)
  • 1 T coconut oil
  • 6-7 Large Eggs
  • 3/4 c aged parmasean cheese, grated.  If you aren’t into cheese, try nutritional yeast or your favorite vegan cheese.
  • 2 c baby kale or spinach
  • 1 t thyme, dried
  • 1 t dried ground rosemary
  • 1 t tarragon, dried
  • 1/2 t anise seeds
  • dash of truffle oil
  • sausage or bacon would nice in this quiche, but totally optional

 Crust:

Preheat oven to 350 degress F.  

Mix the dry ingredients and then add the wet.  Press into a greased pie pan.  Bake for 15-20 minutes.  Set aside to cool.

Turn down the oven temp to 275 degrees F.

While the crust is cooking prepare the filling.

Filling:

In a small saute pan on low/med-low, heat the coconut oil and add the chopped onion.  Cook for 5-10 minutes, until the onions begin to soften.  If using meat, add it now along with the garlic, salt, pepper, thyme, tarragon, anise seed, and chipotle pepper flakes and cook for another 3-5 minutes (if using meat, cook as long as you like).  Stir in the lemon juice and then add the sun-dried tomatoes.  Cook for another 3-5 minutes.  Turn off the burner and set aside to cool for a few minutes.

In a medium bowl, beat the eggs and add a splash of agave nectar and a dash of salt and pepper.

When the crust is cool, sprinkle a 1/4 c of the cheese over the top, add the kale, and then the sauteed veggies to the top of the crust.  Add another splash of lemon juice and then pour the egg mix over the top Sprinkle the last of the cheese and the ground rosemary and nutmeg on top. Bake for 30 minutes at 275 degrees F and then turn up the oven and bake at 375 degrees F for 20 minutes, or until the quiche is cooked through.  NOTE:  Make sure you take a toothpick or use a knife to check the middle of the quiche to make sure it is done all of the way through before you take it out of the oven.

Let the cooked quiche rest for 5-10 minutes before serving.

Bon Appetit!

 

 

Sweet potato souffle

Sweet potato souffle--just out of the oven!  YUM!  I wish you could smell it right now!

Sweet potato souffle–just out of the oven! YUM! I wish you could smell it right now!

I planted a LOT of sweet potatoes in the garden this year and am hoping for a big harvest very soon!

In preparation for the digging, I decided I better find/create a few good recipes to help us use up all of those beautiful orange tubers (notice how optimistic I am this morning!).  This one is a Yoga Belly original, vegetarian, very filling, great for breakfast, lunch or dinner, and is super simple to make.  I have made this dish many times and each time it seems to get better!

I am going to start by talking about the crust. There is a very short ingredient list on this one, but the flavor is HUGE!  Plus, the gluten-free crust adds a nice bit of protein, monounsaturated fat, iron, calcium, magnesium, and fiber to your diet.  This crust is so good, it can and SHOULD be used with all of your favorite savory pies and quiches.

A few of my favorite oils!

A few of my favorite oils!

Now let me tell you about the filling.  Eggs and sweet potatoes are the main two ingredients, so that should give you a pretty good idea for how soft the mouth feel is on this souffle.  A high quality oil adds a LOT to the dish, so make sure you use a good, super flavorful oil.  If you know me at all, you won’t be a bit surprised by this comment, but I source most of these oils from TJMAXX or Marshalls, so I can have a nice variety here without breaking the bank.

Helpful hint–store your opened oil in the fridge to keep it from going rancid!

I LOVE truffle oil (not pictured) with just about anything, and it works beautifully here.  I have also used toasted walnut oil and loved every bite!  The rosemary, however, is the star of the dish–so be sure to use fresh, and lots of it.

Take some time to do something special like this for your family–if not this weekend, then very soon!  I promise, you will be so very happy that you did!

Served with heirloom tomatoes fresh from the garden!

Served with heirloom tomatoes fresh from the garden!

Sweet potato souffle

Servings ~6

Crust

  • 1 1/2 c almond flour or meal
  • 1/4 c EVOO
  • 1 T water
  • 1/2 t salt
  • 1/2 t baking soda
  • very light dusting of stevia (optional)

Filling

  • 4-5 smaller sweet potatoes, peeled and cut into 1/4″ pieces
  • kosher salt
  • a couple of long springs of fresh rosemary — 1/4 cup?
  • 1/2 c good quality Parmesan cheese or nutritional yeast
  • 2 t truffle oil or use your fav oil (I have used both toasted walnut and truffle–both awesome!)
  • 3 cloves garlic
  • 2-3 shallots
  • 2 c baby spinach (chopped into bite-sized pieces)
  • salt and pepper
  • chipotle pepper flakes
  • ground nutmeg
  • 6 eggs

Crust:

Preheat oven to 350 degress F.  

Mix the dry ingredients and then add the wet.  Press into a greased pie pan.  Bake for 15-20 minutes.  Set aside to cool.

Turn up the oven temp to 400 degrees F.

Souffle:

Boil the sweet potatoes in a salted boil for about 25-30 minutes, depending upon their size–until nice and soft.  Drain the water and let cool.

Place the Parmesan  rosemary, truffle oil, garlic, sprinkle of salt, pepper, chipotle pepper flakes, and shallots in the food processor and blend until the garlic and shallots are chopped up into nice small pieces–a minute or two should be just fine.

Once the sweet potatoes are cool, add them to the food processor and mix until pretty smooth.  Add the eggs and mix until well incorporated.

Add 1/2 of the filling to the cake or pie pan.  Add a layer of spinach and sprinkle just a little bit of lemon juice on top of the spinach.  Add the other 1/2 of the filling on top.  Sprinkle the top with a dash of ground nutmeg.

Bake for 45-60 minutes, or until the souffle is cooked through.  Let cool before you serve.

ENJOY!

 

 

 

Chia seed herbal tea

Look at those fat seeds?

Look at those fat seeds?

I make my own herbal tea from the mint leaves grown here at the house and licorice root that I buy in bulk from my local health food grocer.  I can’t believe how great it tastes–hot or cold!  Have you ever had Aveda’s herbal tea?  Well, my herbal tea tastes just like it, costs pennies a glass, and is kind of fun to play with!

Yesterday, I added chia seeds to my left over tea, stuck it in the fridge and enjoyed it as a snack later in the afternoon.  The licorice root added a cool, herbal sweetness and the chia seeds plumped up beautifully to make a cool looking and tasting treat!   I can tell you that this yoga belly was filled up and satisfied until dinner–all while adding only a few calories and a whole lot of good nutrition!  I guess I should name this drink ‘pure awesomeness in a glass’!  Give it a try and see what you think!

Chia seed herbal tea

Servings:  1-12 oz

  • 14 oz room temperature herbal tea (make mine or use your favorite!)
  •  2 T chia seeds (more or less to thicken to your desired consistency)
  • splash of natural sweetener, optional (according to your palate).  If your tea contains licorice root, like mine, you probably won’t need to sweeten it!
  • splash of non-dairy milk or cream, optional (to make it more like a thai or english tea)

Add the chia seeds to the tea, stir well and let sit for 1 hour at room temp.  Stir well and refrigerate if you like to drink cool tea.  Otherwise, just drink it once the seeds are fully plumped up–usually good in a couple of hours!  I love drinking it straight up, but you can add the non-dairy milk and/or natural sweetener to make things even more interesting.  CHEERS!

Chia seed herbal tea

Chia seed herbal tea