1. Preheat oven to 375 degrees F.
2. In large skillet, heat oil at med high heat.
3. Add shallots and saute until softened. Remove from heat.
4. in medium bowl, whisk eggs and add salt, pepper, hot sauce, cream, and milk.
5. In Pie crust, first place fresh spinach. top with oil and shallot saute, then with egg mixture. dab down the spinach if poking up.
6. Sprinkle goat cheese on top
7. Place in oven for 20 minutes.
8. In meantime, place asparagus on baking sheet. add olive oil and sprinkle with pepper and salt. Place in oven along with quiche for 15 minutes. Remove from oven.
9. Once quiche cooks 20 minutes, remove from oven and place asparagus on top, alternating direction of asparagus, and pushing it slightly into quiche. May sprinkle more goat cheese on top if desired.
10. Return quiche to oven for about 15 minutes or until set in middle.
11. Remove from oven and allow to cool slightly. Sprinkle with chopped dill, cut and serve.
https://tailorednutritionllc.com/wp-content/uploads/2015/03/asparagus-spinach-spring-quiche.jpg480640GboLey7https://tailorednutritionllc.com/wp-content/uploads/2013/08/Logo-COMP31.jpgGboLey72015-04-01 16:59:532016-05-17 09:42:02Spring Quiche with Spinach, Asparagus, and Goat Cheese
To Make Crust:
Preheat oven to 400 degrees F. Cut spaghetti squash lengthwise. Place face side down on cookie sheet, and bake for 40 minutes or until tender to touch and skin begins to brown. Take out of oven, let cool 10 minutes. Remove seeds and peel.
Coat a pie pan with 2 of the 4 tsp of olive oil. Press spaghetti squash down into pie pan evenly. Put back in oven for 15-20 minutes or until crust begins to brown on edges.
Turn oven down to 375 degrees F.
saute garlic and kale in 2 tsp olive oil for 5 minutes or until garlic just begins to turn light brown. Remove from heat.
In medium mixing bowl, add eggs, hot sauce, milk, cheese, salt and pepper.
In Pie pan, place kale and garlic saute on bottom, and cover with egg mixture. Top with more cheese if desired.
Bake at 375 degrees F for 20 to 25 minutes.
Mix beets and garbanzo beans in medium bowl. In a small bowl, mix together orange zest, juice, olive oil, cumin, salt and pepper. Combine with beet mixture.
Plate greens, and top with beet and orange mixture, then pistachios and cheese. So simple and so yummy!
In a large skillet or saucepan, heat the olive oil over medium to medium low heat. Add the onion and cook for about 5 minutes until golden brown. Stir in the kasha, almonds, apricots, paprika, and pepper. Stir until the buckwheat is coated with the oil and the almonds are slightly toasted, about 1 minute. Carefully add the broth and bring to a gentle boil. Cover, reduce heat to a simmer, and cook for 10 minutes. Remove from the heat and let sit 5 minutes. Fluff with fork before serving.
Wash spinach leaves and put into large serving bowl. Add avocado cubes, broccoli sprouts, and dill, and lightly mix throughout. Top with strawberries and almonds. Combine dressing ingredients in small jar. Shake and drizzle on salad to serve.
Preheat oven to 425 degrees F. Break cauliflower apart into bite-size pieces. In medium bowl, mix all ingredients, making sure the cauliflower is evenly coated with the oil. Place in a shallow baking pan or on a baking sheet and bake uncovered 20 to 25 minutes or until lightly browned. This dish may be served warm, or cold. Both are delicious!
https://tailorednutritionllc.com/wp-content/uploads/2015/02/IMG_3243.jpg480640GboLey7https://tailorednutritionllc.com/wp-content/uploads/2013/08/Logo-COMP31.jpgGboLey72015-02-13 10:30:292015-10-21 14:31:13Rosemary Roasted Cauliflower and Pine Nuts
Chop herbs finely and mix with salt and pepper in small bowel.
Slice Sweet potatoes thinly (preferrably with a Mandolin on a thin setting). Coat a large sheet pan with olive oil. Laysweet potatoes on coated pan (do not layer the sweet potatoes onto eachother unless you don't mind less crispy chips).
Sprinkle half of herb mixture on top of sweet potatoes. Bake 10 minutes at 375 degrees. Check chips and turn pan or chips for even baking if needed. Sprinkle the rest of herb mixture on top. Bake another 10 minutes or until crispy. Enjoy!
In blender, puree 1/2 of sliced cucumber (could also throw the cucumber skins in the blender, especi
ally if organic), and lemon juice.
While still running blender, add hemp oil slowly. Add pepper.
Rinse and quarter the artichoke hearts.
In serving bowl, add cucumber, watercress, artichoke, celery, red onion, and top with dressing. Can
crumble on top: cajun season
tofu, tempeh, or feta cheese.
Roughly chop or quarter beets, depending on their size. On baking pan, lightly coat beets with 1/8 cup olive oil, salt, and
pepper. Roast for 40 minutes. Chop garlic and chili pepper. Add to beets, along with the cumin and coriander. Roast
another 20 minutes or until beets soften. Cool for 10 minutes.
In food processor, combine all roasted ingredients and squeeze in lemon juice from lemon. While processer is running,
slowly add in the rest of the olive oil.
Chop Cilantro. Mix in and serve.