paleo

Crustless Quiche

/ embracingspirit / 1 Comment

I am SO not a morning eater. Or a midday eater for that matter. I get busy doing my life and skip eating more times than not. I am trying to get a handle on upping my intake and specifically my protein since I work out and walk so much. I prefer to eat my meals so smoothies are a no go for me.

I have made these many times and always tweak them a little each time depending on my mood. Sometimes I add ham or bacon and sometimes I go with all veggie.

These are so easy and keep nice in the fridge for the week. Whip them up on a Sunday and you’re good for the week!

BASE:
  • 12 large eggs
  • ½ cup milk
  • 2 TBSP fresh parsley, chopped
  • 2 TBSP fresh basil, chopped (or other herb)
  • ¼ tsp. salt
  • ¼ tsp. pepper

Veggies*:

  • 1 cup broccoli, cut into teeny tiny florets
  • 1 cup fresh spinach, roughly chopped
  • 1 red bell pepper, chopped small
  • ¼-1/2 cup onion, diced fine
  • 1 jalapeno pepper, seeds and veins removed, diced fine (optional)

Add-ins (optional):

  • 1½ cups cheddar, gruyere, mozzarella, or other cheese, divided
  • 1 lb. bacon, sausage, or other meat, fully cooked
INSTRUCTIONS:
  1. If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces.
  2. Preheat oven to 375 degrees F., and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin. (NOTE: I recommend using a non stick muffin pan or silicone mold even easier removal.)
  3. In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside.
  4. Get all your veggies diced up and ready to go. Optionally, you can saute your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool.
  5. Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using.
  6. Using an ice-cream scoop or ¼ cup measure, scoop the mixture into the prepared muffin pan. Fill to about ¼ inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.
  7. Remove from the oven and let cool for 5-10 minutes before running a butterknife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave (time will vary depending on your microwave), or a few minutes in a preheated oven or toaster oven.

Yum!

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Low Carb Chicken Pot Pie Soup

/ embracingspirit / Leave a comment

This creamy, cozy and delicious chicken pot pie soup has it all! A dairy-free chicken pot pie filling with loads of veggies and savory herbs and the yummiest paleo + low carb biscuits! The whole family will love this healthy, hearty soup on cold winter night

Here is Colorado it is sooooooo cold. We usually have a few days of cold and then back to sunny skies and tolerable temperatures. Not this month. We have been frozen all month. So frozen I have had to cancel studio Yoga classes all month. Since I can’t teach tonight, I am making this hearty soup.

Chicken Pot Pie Soup

This soup can be made Whole 30 compliant or Paleo but since I am loving living with a tad bit of moderation and good flavors, I am going for the yummy biscuits! The biscuits are crazy simple – just a few ingredients that you mix up all in one bowl! They’re low carb too, without any starch or sweeteners used.

Here’s what you need for the low carb biscuits:

Ingredients

One- bowl Low Carb Biscuits:

  • 1 1/2 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp baking powder **
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 6 Tbsp ghee or grass fed butter, melted
  • 6 Tbsp coconut milk full fat
  • 2 large eggs whisked

Chicken Pot Pie Soup:

  • 1/4 cup ghee or coconut oil, or grass fed butter, divided
  • 1 lb boneless skinless chicken breasts cut into 1/2” cubes
  • Sea salt and pepper to taste
  • 3 celery stalks chopped
  • 1 medium onion chopped
  • 1 cup mushrooms chopped
  • 4 cloves garlic minced
  • 1 tsp Fresh rosemary minced
  • 1 tsp Fresh sage minced
  • 1 tsp Fresh thyme minced
  • 3 Tbsp arrowroot starch
  • 2 3/4 cups chicken bone broth
  • 1 16 oz bag frozen peas and carrots*
  • 1 cup coconut milk full fat, blended before added, if necessary
  • Sea salt and black pepper to taste
  • Fresh parsley for garnish
  • I love to add one drop of thyme or rosemary essential oil

Instructions

  1. Preheat your oven to 350° and line a large baking sheet with parchment paper. In a large mixing bowl, stir together all the dry ingredients. Make a well in the center of the dry mixture and add in the butter, coconut milk and eggs. Stir until well combined and smooth. Chill the mixture in the refrigerator for 10-15 minutes.
  2. Using an ice cream scoop, scoop 1/4 cups of batter on the prepared baking sheet at least 2” apart. I made 8 biscuits. Bake in the preheated oven for 15-18 minutes or until light golden brown. Serve right away with the soup
  3. Meanwhile, heat a large stock pot over medium high heat and add 2 Tbsp ghee. Add the chicken cubes and sprinkle with sea sat and pepper. Cook, stirring occasionally for about 3 minutes until golden on the outside. Remove to a plate and set aside.
  4. Lower the heat to medium and add the remaining 2 Tbsp of ghee. Add the celery, onions, and mushrooms and sprinkle with a bit of sea salt. Cook for one minute, then add the garlic and fresh herbs. Continue to cook another 2-3 minutes or until veggies are soft and fragrant.
  5. Whisk the tapioca flour into the veggies, then add in the broth and stir. Bring to a boil, then lower the heat to a strong simmer and simmer about 5 minutes. Add in the peas and carrots, coconut milk, and chicken. Bring back to a boil, then simmer for 3-5 more minutes. Season the soup with salt and pepper to taste.
  6. To serve, garnish with soup with parsley and serve with a biscuit. Enjoy!

Heck yes!

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