Sausage Crusted Egg Quiche

Sausage Crusted Egg Quiche

 

1lb. ground sausage of your choice

10 organic cage-free eggs

steamed/sautéed vegetables of your choice

olive oil spray

 

Preheat your oven to 350 degrees.  Form the sausage into the pie dish, along the bottom and sides evenly, like a crust.  Bake for about 15 minutes until the sausage is no longer pink.  Drain the excess grease from pie dish.  Once the sausage crust is cool, top it with your choice of steamed or sautéed vegetables.  I used broccoli, carrots, tomatoes, and mushrooms.  Increase your oven temperature to 375 degrees.  In a separate mixing bowl, whisk 10 eggs.  Spray the sides of your pie dish so that your eggs do not stick.  Pour the whisked eggs on top of the vegetables and bake at 375 degrees for approximately 40 minutes, or until a knife inserted into the center comes out clean. 

 

 

Paleo Wraps review

As promised, here is my Paleo Wraps review.  I purchased this package at Naturally Yours food store in Winchester, VA for $10.80.  I have to say I am slightly disappointed in the quality of the wraps, though I believe they might not have been fresh.  I have a friend that purchased these through www.julianbakery.com and loved them.  She said hers were pliable and stayed together.  Mine were brittle and crumbled when rolled.  I plan to order these online and hope for a better outcome.  Here are the nutrition facts for each roll....

 

Nutrition Facts
Serving Size	1 Wrap (14g)
Servings Per Pack	7
Amount Per Serving
Calories 70	Calories from Fat 45
% Daily Value
Total Fat 5g	8%
Saturated Fat 4.5g	22%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 10mg	1%
Potassium 290mg	8%
Total Carbohydrate 6g (4 Digestible Carb)	2%
Dietary Fiber 2g	8%
Net Carbs 4g (Fiber Minus Carbohydrates)	0%
Soluble Fiber 1g
Sugars 3g
Protein 1g
Vitamin A 0%	Vitamin C 0%
Iron 2%	Calcium 2%
**Percent Daily Values are based on a 2,000-calorie a day diet. Your daily values may be higher or lower depending on your calorie needs.

 

 

 

Baked GF Spring Rolls

Baked GF Spring Rolls

 

1 package rice flour spring rolls (approximately 15-17 sheets)

1 lb. all natural sausage, sage flavored

2 tsp. ground ginger

1 package shredded carrots

3 fresh organic green onions

gluten free soy sauce

 

Preheat your oven to 425 degrees.  On your stovetop, cook the sausage over medium heat in a skillet, chopping it finely as it cooks.  Once cooked, drain it onto paper towels and sprinkle evenly with the ground ginger.  Wet a tea towel and lay flat onto your countertop.  Submerge 1 spring roll sheet into cold water in a 8x8 dish for 20 seconds.  This will soften it.  Lay onto the wet tea towel.  In the middle of the roll, drop 2 spoonfuls of sausage, 1 handful of carrots, and a few chopped green onions.  Splash with soy sauce.  Fold each roll, envelope-style, and roll, tucking the end underneath.  Place onto a cookie sheet, lined with parchment paper.  Repeat with the remaining rolls.  Spray each roll with olive oil and bake for 13 minutes.  Turn each roll and bake for another 5 minutes.  This would pair greatly with my stir fry and cauliflower rice meal!

 

 

 

Chicken Marsala

Chicken Marsala

 

6 thinly sliced chicken breasts

1 pkg. 8 oz. sliced mushrooms

1/2 cup white wine

1 tsp. minced garlic

1 tsp. marjoram leaves

1 tsp. minced onions

1/2 tsp. coarse ground black pepper

1 tsp. basic leaves

1 tsp. parsley

2 tbsp. Earth Balance butter substitute

 

In a large skillet, heat butter on medium-high heat.  Cook the chicken breasts 4 minutes on each side or until golden brown.  Remove from skillet and keep warm in a glass baking dish.  Saute mushrooms in the skillet and cook until tender.  Pour white wine over mushrooms and add spices, except for parsley.  Bring to a boil, then reduce heat to a simmer.  Pour mushroom mixture over chicken.  Bake in the glass baking dish for 15-20 minutes.  Garnish with parsley prior to serving.

Apple Bacon Turkey Burger with Sauteed Spinach

Apple Bacon Turkey Burger with Sauteed Spinach

 

1lb. lean ground turkey

1lb. uncured, nitrate-free bacon

1/2 onion, chopped

1/2 medium apple, finely chopped

1 egg, beaten

2 tsp. garlic salt

2 Tb. apple cider vinegar

2 6oz. bags of baby spinach

 

In a medium skillet, fry bacon until crispy.  Meanwhile, chop 1/2 of an onion and divide into two piles on your cutting board.  Half will be used for the spinach and half for the burgers.  Chop 1/2 of the apple.  Munch on the remaining apple while you're cooking! Once the bacon is fully cooked, remove from the skillet and allow to drain and cool on paper towels.  Pour half of the bacon grease and drippings into another large skillet and set aside.  This will be used to cook the spinach.  In the medium skillet, sauté the chopped onion, apple, and 1 tsp. garlic salt until soft.  Drain this mixture with a slotted spoon and transfer to a mixing bowl to cool.  While this is cooling, finely chop 4 slices of the bacon.  Add the beaten egg to the apple mixture, ground turkey, and chopped bacon.  Mix together until well incorporated.  Fry the burgers in the medium skillet, adding olive oil if necessary to keep them from sticking.  Cover and cook 6 minutes on each side, or until done. 

 

Meanwhile, in the large skillet, sauté the remaining chopped onion and 1 tsp. garlic powder until soft.  Finely chop another 4 slices of the bacon and add to the skillet.  (Save the remaining bacon slices for breakfast tomorrow!).  Add the apple cider vinegar and spinach leaves and cook 3-4 minutes until wilted.  Serve your delicious burgers over the sautéed spinach and enjoy! 

 

GF Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies   *not Paleo

 

2 cups GF all-purpose flour
1 1/2tsp. baking soda
1 1/2 cups Earth Balance butter substitute, softened
1 cup organic coconut sugar
2 boxes Jello instant vanilla pudding, serves 4
1 1/2tsp. gluten free vanilla extract
3 cage free organic eggs
1 pkg. semi-sweet chocolate chips

 

Preheat oven to 375 degrees.  Combine softened butter, sugar, pudding powder, and vanilla.  Beat with mixer until smooth and creamy.  Beat in eggs, one at a time.  Gradually stir in baking soda and flour.  Stir in chocolate chips.  Drop by teaspoonful onto ungreased baking sheet.  I used a cookie scoop to make my uniform and also lined my baking sheet with aluminum foil for easy clean-up.  Bake at 375 degrees for 11-12 minutes.  It's best to refrigerate dough between batches. Allow to cool for a few minutes before transferring off of baking sheet. 

 

* Everything I searched online said the Jello instant vanilla pudding was gluten free.  It is not actually labeled on the box, so if following a strict diet (i.e. Celiac disease), please consult your physician. 
 

Chocolate Almond Bark

Chocolate Almond Bark

 

2 10oz. bags of Enjoy Life semi-sweet chocolate chunks

(This is soy, dairy, gluten & nut free.  It's sweetened with cane juice & is certified non-GMO!)

 

1/4 cup all-natural almond butter

4 tablespoons olive oil

a handful of almonds, lightly salted with sea salt

 

In a saucepan or double-broiler, melt chocolate, one bag at a time.  Mix in 2 tablespoons of olive oil.  In a separate saucepan, melt almond butter with 2 tablespoons of olive oil.  Meanwhile, place the handful of almonds into a ziplock bag.  Seal and hit with a hammer to crunch 'em up.  This helps relieve stress after a long day at work!  Line a baking sheet with parchment paper.  Pour melted chocolate onto paper, spreading until it's approximately 1/4 inch thick.  Drizzle melted almond butter on top, in a fancy design to impress your friends.  Sprinkle crushed almonds on top and place in refrigerator until cooled.  Break apart into bark and serve to your holiday guests!  Or wrap it up in a tin as a gift!