Wednesday, October 23, 2013

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

Saturday, October 5, 2013

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