Mini Quiche

4 eggs
1 c reduced fat milk
1/2 c grated cheese or 2-3 oz crumbled goat cheese
1 onion, caramelized
1 c chopped asparagus, blanched (or broccoli, spinach etc)
1 box refrigerated pie crust sheets

1. Combine eggs, milk, salt and pepper. Mix well.
2. Stamp out pie crusts using a biscuit cutter. Place in muffin cups.
3. Line asparagus, onions, and cheese in cups.
4. Top with egg/milk mixture.
5. Bake at 375 degrees for 15 to 20 minutes, turning down to 350 if they begin to brown too quickly. Remove when golden and puffed.
6. Let cool for 5 minutes, then run a butter knife around each quiche. 
7. Remove carefully and serve.

Veggie Stir Fry

1 tablespoon coconut oil
1/2 yellow bell pepper, sliced
1/2 orange bell pepper, sliced
2 small carrots, sliced
6 oz mushrooms, quartered
6 oz sugar snap peas
1/2 white onion, sliced
1 c broccoli, chopped
1/2 c water
1 tablespoon cornstarch
4 tablespoons low sodium soy sauce
1 tablespoon honey
2 clove garlic, chopped
1 1/2 teaspoon ground ginger
2 tablespoons garlic chili sauce
1-2 teaspoon salt
1/2 package of spaghetti or vermicelli noodles
Green onion
Toasted sesame oil

1. Heat coconut oil on medium heat.
2. Add peppers, carrots, mushrooms, peas, onion, and broccoli and cook until all veggies begin to soften.
3. Mix cornstarch into water and stir until dissolved.
4. Add soy sauce, honey, garlic, and ginger to veggies and stir. Cook for 5 minutes.
5. Add 4 tablespoons of the cornstarch/water mixture. Cook for 2 minutes.
6. Add salt to taste.
7. Cook noodles, based on package instructions
8. Serve veggies over noodles and top with a drizzle of toasted sesame oil and chopped green onions