Carrot Encrusted Quiche Florentine

From Kristi's Kitchen

Ingredients:

1 Carrot Crust (see http://thesaffrongirl.com/carrot-crust/ recipe)

NOTE:

I added 1/4 tsp. more sea salt, 1/4 tsp. garlic powder, a pinch of black pepper and no cardamon. Be sure to pat it evenly on the bottom and up the sides of the parchment-lined springform pan…I used a 9" pan. 

6 organic eggs, whisked

1 c. organic cheddar cheese, shredded

1 tsp. sea salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1/8 tsp. nutmeg

1 c. organic half-n-half

2 slices organic turkey bacon

3/4 c. chopped mushrooms

handful of organic spinach,torn

Directions:

-Preheat oven to 350 degrees

-Prepare and bake carrot crust for 20 minutes

-While crust is pre-baking, beat eggs and half-n-half in large bowl until completely combined

-Add in meat, veggies, cheese and spices

-Pour mixture over the top of pre-baked crust

-Continue baking for 40-45 minutes, until quiche is completely set –springy to the touch

Serve warm/room temperature with a green salad or Creamy Mushroom Soup on the side

Carnita

From Kristi's Kitchen

Ingredients:

2lbs grass fed stew meat

1/2 medium onion, diced

1/2 medium bell pepper, diced

3 pablano peppers, julienned

1 large yellow squash, sliced

2 c. frozen green beans

28 oz. organic fire roasted tomatoes

2 1/2 tbsp. chile powder

2 tsp. cumin

1 1/2 tsp. garlic powder

2 1/2 tsp. sea salt (a little more to taste)

Directions:

-Combine all ingredients in a crockpot

-Place on LOW setting and cook all day long

-Serve with sweet potato stuffed pablano peppers for Maximized Living ADVANCED/healing plan and add sprouted grain tortillas for the CORE plan