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.