Spring Asparagus Crustless Quiche (Gluten Free/ Dairy Free)

Spring has sprung and so has Asparagus!!!

Asparagus tastes like spring to me, because when it is fresh in our markets your know that warm weather has sprung as well ūüôā

This dish is lovely as a breakfast, brunch, lunch or dinner. It’s so¬†versatile that it compliments many dishes…

Spring Asparagus Quiche

Spring  Asparagus Crustless Quiche (Gluten Free/ Dairy Free/ Vegetarian)

1 tsp. olive oil

1 pound asparagus-chopped into one inch pieces

1 medium onion- diced

1 clove garlic- minced

5 large eggs

2/3 c. almond milk ( or desired milk)

1/2 tsp each sea salt and pepper

1/4 c. chopped chives

1/2 c. Daiya Shredded Cheddar ( or desired cheese)- optional

Preheat oven to 350 degrees.

In a medium frying pan saute asparagus and onion in olive oil on medium heat for five minutes; add garlic and cook for one more minute.

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Pour into 9 inch pie plate. Break eggs into a bowl and beat with a fork; pour on top of vegetable mixture.

Add milk, salt, pepper, chives and cheese if using. Stir lightly to combine all the ingredients.

Bake uncovered for 35-45 or until eggs are set.

Asparagus Quiche

Makes six servings.

** This time I did not use any cheese. Still tastes great!

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Wheat Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Whole Foods Friday, Lunchbox Love

Easy Cauliflower Crust Pizza (Gluten Free/ Dairy Free/ Grain Free)

There are many of these recipes out there. It’s the same idea as my Spaghetti Squash Pizza Crust.

I figured that with summer coming and the layers of clothing starting to come off, that everyone would love another low carb pizza crust. If you are not worried about carbs then you can always try my regular Pizza Crust.

Oh my goodness!! ūüôā

This is the ultimate in guilt free pizza enjoyment!

After playing with this, I am quite pleased!! I hope that you are as well.

Cauliflower Crust Pizza

Cauliflower Crust Pizza (Gluten free/ Dairy Free)

1/2 head of cauliflower (approximately 4 c. after it is riced)

2 eggs

1/2 c. Daiya mozzarella cheese (or whatever shredded cheese)-Additional for on top

2 tsp. dry basil

3 cloves garlic- minced (or less if you prefer)

Put florets of cauliflower into your food processor, pulse until it resembles rice.

I usually end up removing the riced stuff and adding in the bigger pieces if they didn’t break down the first time.

Put the riced cauliflower into a glass bowl and microwave uncovered and no water for 6 minutes.**

Let it cool slightly. (This is so you eggs won’t cook mixing them into the hot cauliflower)

Cauliflower Crust Pizza

Mix in eggs, cheese, basil, and garlic.

Preheat oven to 450 degrees

Spread onto parchment paper lined cookie sheet. You can make it as thin or thicker if you would like.

Bake for 15-20 minutes or until edges start to brown.

Remove from oven and top with sauce(i even add pesto to my pizza) and whatever toppings you enjoy.

Pop your pizza back in under broil to melt the additional cheese.

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You can make a 9″ by 13″ pizza with a half of a cauliflower. If that is all you are eating, then it’s two servings.

A half batch makes a 9 inch crust- one serving.

** If you do not own a microwave or do not like using one, then you can put your cauliflower into boiling water for 3 minutes, but you have to drain it well, then use a tea towel to squeeze the all liquid out.

Shared On: Gluten Free Fridays, Foodie Friends Friday, Swap N Share Sunday, Mix It Up Monday, Gluten Free Round Up,    Make Your Own Monday, Allergy Friendly Friday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Friendly Wednesday, Healthy 2Day Wednesday, Tasty Tuesdays

Dairy Free Mashed Potatoes

4-5 medium potatoes
Peeled, cut up; place in pot of water with a little salt. Boil until soft.
Drain, mash and add:
2 cloves garlic minced
2 Tbsp. margarine( dairy free)
rice or almond milk( enough for desired consistency)
salt and pepper to taste
mix all together

Dairy Free Mashed Potatoes

*If I have extra cashew cream made, I’ll add a couple of tablespoons for some added zing.

 

Bean Dip (Gluten Free/ Dairy Free)

You still want to have a yummy dip for gatherings…

So try this one. Its so healthy and it tastes great!!

Bean Dip

If you are using canned beans then you can have this dip made in five minutes. If you are starting with dry beans, then you will want to soak them the day before.

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Bean Dip (Gluten Free/ Dairy Free)

1 c. cooked black beans (either rinsed from a can or soak then cook from dry)
1/4 c. red onion diced
1/4 c. green or red pepper- diced
1 Tbsp. Bragg’s apple cider vinegar
2 tsp. cumin
2 tsp. chili powder
1/2 tsp. chili pepper flakes(optional)
1/4 c. water
sea salt to taste

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Mix together and let sit covered in the fridge for up to three days. Serve with crackers or corn chips.

If you’d like your dip to look a little more festive you can mix up your peppers and onions to have a red and green mix.

Roasted Vegetable Soup (Gluten Free)

This soup is so simple and tastes great!
You can use whatever vegetables that you have left over in your refrigerator.
You can use whatever lentils or beans that you have hanging around to add protein.
If you have leftover roasted vegetables you can use them.

You don’t have to roast the vegetables but the flavour is so much nicer if you do.

Roasted Vegetable Soup

Roasted Vegetable Soup with Lentils

1 lg onion- chopped
1/2 green cabbage- chopped
3 carrots- pealed and chopped
3 ribs celery- chopped
Plus**
1/4 c. coconut oil melted (or olive oil)
3 tsp. my spice mix¬†(or whatever spices you’d like)
10 cups vegetable stock
***1-19 oz can of lentils or whatever beans you prefer(drained and rinsed)
3 cloves garlic- minced
Sea salt and pepper to taste

Preheat oven to 400 degrees
Mix vegetables with oil and spices.

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Spread over baking sheet and bake. After 30 minutes stir vegetables. Bake for 30 minutes more.

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Pour roasted vegetables into big pot and add stock, lentils, and garlic. Let simmer for 30-60 minutes.
Salt and pepper to taste.

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**Plus whatever vegetables you have left over. Fill a baking sheet with vegetables.

*** Personally I prefer using soaked dry lentils and beans in my recipes. Much less sodium and far more economical.

This soup freezes beautifully…If you have any leftover to freeze.

There are a good 10 servings…

Shared On: Simple Lives Thursday

Guacamole

So I have decided to start trying different things. I’ve now tried¬†persimmons and roasted chestnuts. I can’t say they were horrible, and¬†I wouldn’t turn them down if they were offered to me. I can say that at the moment I won’t be picking them up for myself.
I also decided that I should try¬†avocado. Yes its high in fat, but its Good for you fat. Its also high in fiber and helps to lower cholesterol. So I tried guacamole done by mashing the avocado and adding garlic and lemon juice. It was alright but again, not something I’d go out of my way to have.
At the New Years party we were at, a friend of mine Liza made it pretty much the way I’m going to be writing here. I just measured and added cumin. Done this way, I quite enjoy it. Maybe you will too…

3 avocados
2 green onions
2 cloves of garlic-minced
1 medium tomato
2 tsp. lemon juice(more if needed)
2 tsp. lime juice
1 tsp. cumin
herbed sea salt to taste

Put everything in your food processor and puree. Enjoy with crackers, nacho chips, or as a dip for raw vegetables.

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Shared On: Foodie Friends Friday

Avocado Veggie Quinoa (Gluten Free/ Dairy Free/ Vegetarian)

I bought four avocados. I knew that I wanted to make my avocado pudding. I really enjoy bringing it to work, and my husband does as well. I knew that the pudding only took two avocados.

Enjoying creamy dishes, I figured that I could come up with one involving avocados. It did so well in my pudding and many people put them into smoothies, so it should work.

Oh my… Work it did! My husband said quite a few times how delicious it was. Yes, a hit!!
I really enjoy putting a bunch of food items into a pot and coming out with a delicious healthy dish!

Avocado Veggie Quinoa

 

Avocado Veggie Quinoa (Gluten Free/ Dairy Free/ Vegetarian)

2/3 c. quinoa
1 1/3 c. water
1 vegetable bouillon cube (optional)
1 large onion- diced
2 tsp. olive oil
2 cloves garlic-minced
1 tsp. dry basil
1 zucchini- diced
2 ripe avocados-peeled, pitted, mashed
2 tsp lemon juice

Combine the quinoa, water, and bouillon cube in a pot. Cook according to directions.

In a large pan or skillet, saute the onion in olive oil for approximately five minutes.
Add garlic, basil, and zucchini, saute for five minutes. Add mashed avocados and lemon juice.
Mix together and let heat up for five minutes.
Stir in cooked quinoa.

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Serves 6-8 as a side dish or 4 as an entree.