So I woke up in the morning, starving, and hadn’t gone to the grocery store in almost a week. There wasn’t much to put together in the fridge but I pulled it off! I’m definitely going to make this quiche again but I would add a bit more parmesan cheese (because I ran out) and add some mozzarella (which of course I didn’t have at all). All in all, this is a keeper!
Full disclosure: I did not make the crust, it was store bought and left over from something else I made earlier in the week. There are some good quality pre-made crusts out there so if you don’t have the time, like a lot of people I know, save yourself some hassle and just buy one.
What you’ll need:
1 pie crust
14 eggs, divided
1 red pepper, chopped
2 cups baby kale
Small handful parsley, chopped
Small handful basil, sliced thin
1/4 cup Parmesan cheese, shredded
1 tsp garlic powder
Spray olive oil
S & P
What to do:
Preheat the oven to 375, prep you vegetables and spray your pie dish on he bottom and sides.In a sauté pan on medium heat, spray the pan and add the red pepper and cook for 2 minutes.Next add the parsley and basil, then the kale and S & P. Cook another 2 minutes or until the kale is wilted. Set aside.Put the pie crust in your baking pan and layer the bottom with cheese.Whisk 8 eggs with S & P and garlic powder. Fold in the sautéed veggie mixture.Add the eggs to the dish.Gently crack the remaining eggs into the dish scattered throughout it.Add a little more salt to the top and place it in the oven to bake.I didn’t pay attention to how log this baked but it was at least 20 minutes. Make sure the middle of the dish is cooked and not loose. Also, the tips of the crust will be golden brown. Enjoy!
What makes this earthy? The “sprouted lentils” is certainly it. I accidentally stumbled upon sprouted lentils when I realized I hydrated too many dried lentils for another recipe. I left them in the fridge and next thing I knew there were sprouts! They’ve lasted a couple weeks now. To keep them sprouted, I spray a bit of water and toss them a bit.
Since I have no idea what to do with all these I’ve been using them in a variety of recipes as a test. I’ve read that, once sprouted, they are easier to digest because the complex sugars break down.
As for the breakfast wrap, it was pretty good. You be the judge.
I’m on a mission to eat healthier. By healthier I mean increasing the amount of fruits and vegetables, decreasing dairy and decreasing animal protein. Where will I get my protein do you ask? The right kinds of veggies and superfoods. For example, I just started using spirulina (it’s not in this recipe but could have been now that I think of it!) Here’s some info on it if you’re interested. Spirulina info. It’s loaded with more than just protein.
Not only is this salad full of veggies and nutritional value, it’s all raw and looks so pretty. The key to eating raw kale and Cabbage, in my opinion, is time. Give it time to soak in however you decide to dress it. Two to three hours and tossing it every 1/2 hour is how I do it. They’re both tough and hearty so soaking them softens them.
What you’ll need:
One bunch of kale, coarsley chopped
1/2 head purple Cabbage, sliced thin
1 carrot, shredded
1/2 red pepper, sliced small and thin
1/2 yellow pepper, sixes small and thin
10 dried figs, sliced thin
1/4 cup sliced raw almonds
1/4 cup raw hemp hearts
4 cloves garlic, minced
Juice of one lemon
1/2 cup (or more depending how much you like) extra virgin olive oil
1/4 cup apple cider vinegar
S & P
What to do:
Prepare and mix all ingredients in a large bowl.
Cover and refrigerate for a total of 2-3 hours minimum, tossing every 1/2 hour the first 3 hours.
This was a perfect meal for the weekend considering it was damp and “chilly” outside. Even if you don’t like my jokes I guarantee you’ll like my recipe. I always say to feel free and make it your own how you choose!
My goal is to stop eating canned goods. So, I use dried beans and a mix of fresh and jarred tomatoes for this recipe.
The only thing missing from the pic is my husbands homemade crusty bread. Yum…
My very special spicy sauce is the white sauce you see here. It’s Greek yogurt based but feel free to use what you like i.e. Sour cream. The red is a Mexican hot chili sauce…wowza its spicy! I can’t even tell you how to make it; it’s my momma’s.
Here’s what you’ll need:
2 1/2 cups dry black beans
2 cups dry kidney beans
1 1/2 cups dry great northern beans
1/2 cup dry green lentils
2 lbs ground turkey
2 tbls olive oil
2 1/2 sweet bell peppers, coarsley chopped
1 red onion, chopped, plus more for topping
1 carrot, chopped
8-10 garlic cloves, minced
24 oz Campari tomatoes, quartered
24 oz strained tomatoes
4 tbls nutritional yeast
4 tbls cumin
4 tbls coriander
5 tbls chili powder
4 dashes of franks hot sauce
1/2 cup fresh cilantro, reserve some for topping
S & P
Here’s what to do:
Hydrate the beans and lentils according to their instructions. If you’re not using dried, canned are fine too just skip this step and rinse them all clean.
Heat the Dutch oven on medium heat with some olive oil and, once hot, brown the turkey. Season it with S & P and some cumin.
Set aside and add some more oil to the Dutch oven.
Add the onions and sautée for 2 minutes. Add the peppers and carrots, more S & P and sautée another 5 minutes stirring occasionally until soft.
Add the garlic and stir continuously for 1 minute. Add the Campari tomatoes and stir to combine.
Add the strained toms plus a little water that I used to rinse out the jar.
Add all the spices, nutritional yeast, cilantro, S &P and stir to combine.
Let the pot reduce a bit and then add in the browned turkey and beans.
Summer on low for an hour stirring occasionally.
Top with fresh cilantro, red onion, and/or any of your favorite toppings.
If you’re not sure if you like curry or if you’ve tried it and on the fence, this is a good dish to start experimenting on. It’s lightly flavored with curry but combined with other Indian and Asian spices that blend nicely. Give it a try!!
First prep the chicken and season it with salt, pepper and brown rice flower. If you don’t have brown rice flour, feel free to use whatever kind you have in your pantry. Sear the things skin side down in coconut oil until they become brown and crispy in a Dutch oven. Flip and repeat on the other side.
Prep the veggies and sautee them in the same pot as the chicken. I used a whole white onion, red bell pepper and king oyster mushrooms. Again, feel free to use what you like if you don’t want these exact ingredients. Half way through add two stalls of lemongrass, fresh ginger and fresh garlic.
Add coconut milk, curry paste, sambal oelek (or any chili garlic sauce), a good amount of curry powder, ground turmeric and S & P. Bring to a simmer.
Nestle the chicken breasts back in and bake in the ove with the lid on at 275 for 2 hours.
What you’ll need:
4 bone in chicken thighs
8 oz king oyster mushrooms, chopped
1 medium sweet onion, chopped
1 red bell pepper, chopped
2 stalks lemongrass
2 tsp fresh ginger, grated
3 cloves garlic, diced small
2 Tbls brown rice flour
2 Tbls Coconut oil
1 can coconut milk
2 Tbls Curry powder
2 Tbls turmeric
1 Tbl Curry paste
1 Tbls Sambal oelek and more for topping (optional)
2 cups dry jasmine rice
Cilantro, chopped for topping (optional)
Green onion, chopped for topping (optional)
Put everything over some rice, I prefer jasmine rice, and top with fresh cilantro, green onions and/or chili garlic sauce for an extra kick.
Start the day off right with this easy, DELICIOUS breakfast. I just love breakfast…I really do. If I had to choose I’d say it’s my favorite meal of the day. This breakfast takes 5 minutes to make and is super easy. Don’t be afraid of poaching an egg. Just simmer some water, add a tablespoon of vinegar, stir the water and gently place the egg in. Cook 2 – 3 minutes depending on how easy or hard boiled you like them.
Start by making the avocado cream and mash a ripe avocado in a small bowl:
Add Greek yogurt and a dash of your favorite hot sauce, garlic powder and salt:
I made this for all my vegan and vegetarian friends and family. Not all meals have to have meat and some taste even better without it. If you are a carnivore, just give this a try and you’ll realize what I mean. Look at the vibrant colors! You see onions and red, yellow and purple bell peppers.
Add the carrots for some orange…
Put everything together…
I’m really enjoying a local farm stand this summer that’s right down the road from me. All ingredients came from there and I believe one of the reasons this dish tasted so delicious. The fresher the better!
What you’ll need:
1 cup each dry black and pinto beans, rehydrated according to the instructions (or use canned beans and will equal about 3 cups total after draining)
2 ears corn (or 1 can of corn)
2 carrots, diced
1 onion, diced
3 large garlic cloves, chopped small
3 bell peppers, largely diced
3 fresh tomatoes, diced
13 oz can of diced tomatoes
3 oz Tom paste
28oz can tomato sauce
1 tsp coriander
1 tsp cinnamon
1 bay leaf
1 tsp ground mustard
2 tsp cumin
2 tsp chili powder
1/2 cup nutritional yeast
2 Tbls olive oil
Pink Himalayan Salt
Fresh ground black pepper
2 jalapeños, roasted and diced small for garnish
red onion, diced small for garnish
cilantro or parsley, for garnish
What to do:
If you’re using the dried beans like I did, you’ll need to start this the night before or follow the instructions for the quick cook.
In a large cast iron Dutch oven, heat the olive oil on medium.
Sautée the onions and bell peppers with some salt and pepper about 5 minutes until slightly soft.
Reduce the heat to medium low and add the the carrots and garlic. Sautée another 5 minutes stirring frequently.
Add the fresh tomatoes, a little more salt and pepper, stir and simmer until you see the liquid expel from the tomatoes.
Boil the corn, let cool, slice off with a knife and add to the pot.
Add the tomato sauce, diced tomatoes and paste, stir until combined and add all the spices and nutritional yeast. Reduce the heat to low and stir again.
Simmer on the lowest heat for an hour to hour and a half stirring occasionally.
Serve in a bowl with the garnishes listed or whatever you choose. Feel free to add some hot sauce for some heat if you don’t do the jalapeños 😉
Side note: You can roast your own jalapeños directly on your stove top. Be sure to char all sides, let cool, peel the char and diced away. Very simple and can be done with any kind of peppers.
Talk about a versatility…this sauce is the epitome of it. You can put this on top of tacos, eggs, salads as your dressing, dip, you name it.
What you see above is the Verde Sauce on top of a salad I threw together with the various things I had in my refrigerator. I also had left over shredded pork from pork tacos the night before (which also had verde on it 😉) that you see on top.
The pork tacos were quasi tacos because I’m really trying to cut carbs and sugar from my diet. I used Boston Bib lettuce for the wrap but a mini romaine lettuce would also be perfect. The recipe for the pork is here. I topped everything with tomatoes, avocado, red onion, fresh cilantro, carrots, and a little extra salt and pepper to the pork.
As for the Verde Sauce itself…
What you’ll need (and remember I make in bulk to freeze some for future so feel free to cut it in half):
4 cloves of garlic
Juice of one lime
fresh cilantro to taste
S & P
What to do:
Boil a pot of water that will hold tomatillos and jalapeños.
Remove the husks off the tomatillos and run them under water until clean. Also, clean the jalapeños.
Boil the tomatillos and jalapeños for 10 minutes and strain.
Place them in a food processor with the remaining ingredients.