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

Banana Chia Seed Pudding

1 c almond milk or coconut milk
1/2 c chia seeds
2 banana
1 tbs agave or honey or 4 chopped dates

1. Mix all ingredients in a food processor.
2. Pour into two cups or bowls and let sit in the refrigerator for 1-3 hours before serving.
3. Top with berries or nuts.

Almond Joy Cookies

adapted from My Whole Food Life

1 c oat flour
1/4 c coconut flour
1/4 c almond flour
1/2 c unsweetened shredded coconut flakes
1 teaspoon baking powder
1/2 teaspoon salt
1/2 c almond butter
1/4 c coconut oil
1/4 c honey
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 eggs

1. Combine oat flour, coconut flour, almond flour, coconut flakes, baking powder, and salt.
2. In a separate bowl, combine almond butter, oil, honey, extracts, and eggs.
3. Add wet ingredients to dry ingredients.
4. Form one inch balls with dough, then flatten to form cookie (cookies will not flatten on their own).
5. Bake for 12 minutes at 350 degrees.

Fish Tacos

1/3 lb tilapia
1 tsp chili-cumin seasoning (recipe here)
Corn tortillas (recipe below)
1 c black beans
1/2 c corn
1 avocado
1/2 lime, juice of
1 tbsp cilantro, chopped
salt

1. Rub 1/2 tsp of season on each side of fish.
2. Spray a pan with oil and cook fish for 4 minutes on each side.
3. Prepare guacamole by combining avocado, lime, cilantro, and salt.
4. Prepare taco by putting guacamole on tortilla, followed by tilapia, topped with black beans and corn.

Corn Tortillas
1 c masa
1/2 c water + more, if needed
1/8 tsp salt

1. Combine masa and salt in a bowl.
2. Combine water to masa until the mixture sticks together. Add more water if needed, 1 tbsp at a time.
3. Form 8 small balls and press into tortillas using a tortilla press.
4. Heat a skillet to medium heat and heat tortillas 50 seconds per side, flipping with a butter knife.
5. Store on a plate covered by a dish towel to keep warm.

Crispy Chickpeas

1 can chickpeas, drained, rinsed, and skins removed
1 tsp chili cumin seasoning (below)
1-2 tsp coconut oil

1. Heat coconut oil under medium heat.
2. Put chickpeas in pan and toss.
3. Sprinkle seasoning over chickpeas and toss.
4. Cook for 7 minutes.

Chili-Cumin Seasoning

4 tsp chili powder

3 tsp paprika

2 tsp onion powder

1 1/2 tsp salt

1 tsp garlic powder

1 tsp cumin

1/2 tsp black pepper

1/4 tsp cayenne pepper

Creamy Parmesan Rosemary Polenta with Caramelized Onions and Roasted Mushrooms and Brussel Sprouts

Creamy Polenta
2 c water
1 tsp salt
1/2 c cornmeal
1/2 c milk
1/2 Tbs unsalted butter
1 tsp dried rosemary
1/2 c parmesan cheese

1. Bring water to a boil, add salt and cornmeal
2. Reduce to medium-low heat and stir with a whisk almost constantly for about 10 minutes (to prevent sticking).
3. Add milk and continue to whisk every few minutes until liquid is absorbed and polenta begins to thicken.
4. Add butter and rosemary, stir with a wooden spoon
5. Add parmesan cheese, stir.

Roasted Mushrooms and Brussel Sprouts
1/2 lb brussel sprouts, halved
6 oz mushrooms, quartered
olive oil
salt

1. Combine brussel sprouts and mushrooms in a baking dish and toss in olive oil and salt.
2. Bake at 400 degrees for 30 minutes.

Caramelized Onions
1/2 onion, sliced
1/2 Tbs unsalted butter

1. Heat butter over medium heat.
2. Add onions and let caramelize for about 20 minutes adding water if onions begin sticking to pan.