Sunshine Quiche

For once in my life I have no words to describe this..... quiche with a butternut squash crust. It may sound a little weird to you but give it a chance, it is like eating sunshine.

I found the recipe from a link at Mark's Daily Apple. The link takes you here to a blog called Health, Home and Happiness. How beautiful is that? They use this crust for a jalepeno cheddar quiche that looks divine but I just took the crust and used my own favorite quiche recipe.

Sunshine Quiche

Ingredients:
1 butternut squash
2 T. coconut oil, melted
4 strips bacon, fried crispy then crumbled
3 T. chopped bell pepper
1/4 c. diced sun dried tomatoes
2 scallions, chopped
1/2 avocado, sliced
6 eggs
1/2 c. SCD whipping cream
pinch of nutmeg
1/8 tsp. salt
1/8 tsp. black pepper

Method:

1. Preheat oven to 350 degrees. Begin by removing the neck of the squash and peeling it. Using a mandolin, slice the neck into several pieces. My mandolin has a thick and thin blade, I used the thick.
2. Oil a large pie plate using 1 T. of the coconut oil. Arrange squash pieces to fit the best you can. Use 1/2 circles for the edges. (see picture below)
3. Evenly place bacon, tomatoes, onion, and bell peppers over squash.
4. In a medium bowl whisk together eggs, cream, salt, pepper, and nutmeg.
5. Pour into pie plate. Gently push any ingredients floating on top under egg. Arrange avocado pieces in a circular pattern in the middle of the quiche.
6. Brush any pieces of squash that are not covered with the remaining coconut oil
7. Bake for 30-45 minutes or until a fork inserted in the center comes out clean.
8. Serve either hot or cold.

Bacon and Egg Muffins

It almost feels dishonest to call this a recipe, 2 ingredients and 20 minutes is all you need for an easy satisfying breakfast you can take on the go.

Bacon and Egg Muffins

Ingredients:
4 slices Canadian Bacon
4 eggs

Method:

1. Preheat oven to 375 degrees.
2. Oil 4 muffin tin cups.
3. Line muffin tin with Canadian Bacon slices.
4. Crack an egg into each cup, popping the yolks if desired.
5. Bake for 10-20 minutes depending on how hard or soft you like your egg.

Note: You cannot tell how well the egg is done just by looking at it, you need to break open the muffin with a fork to check it.

Recipe Review: Primal Stuffed Breakfast Peppers

This is such a fabulous breakfast with gorgeous color to start off your day! I found this recipe on Primal Chaos, a fun blog to read through. I also tried the Coconut Carrot muffins from this blog and thought they were exceptional.

I used 1/4 lb of my own Sage breakfast sausage for this recipe and omitted the tapenade. The peppers came out with some crispness to them, I like them this way (and they are easier to eat on the go) but if you want them softer you could blanch them for 3-5 minutes before filling and baking. I can't wait to try these again!

Another "Eggy" Idea

I follow Kat's Food Blog religiously. She has great recipes and tips from body care to housecleaning and she so honestly shares her experiences so we can all benefit. The other thing is she eats chocolate too, I think we are soul sisters. I was really intrigued by this post, on using egg yolk instead of shampoo. I don't have any reason to not use shampoo, but really, with eggs involved how could I not try it?

I was expecting my hair to be all full of static and out of control without the effects of my shampoo and conditioner. Surprise, surprise! My hair had body and shine and I really liked the way it looked and styled. Another use for the incredible egg. I have been alternating between an egg wash and vinegar rinse, just a vinegar rinse and a regular shampoo/conditioning for several weeks now and am pleased with the results. When my shampoo runs out I may try just the egg and vinegar indefinitely. I will keep you posted.

The Incredible Edible Egg

Just for the record these eggs came from a neighbor, aren't they gorgeous? With the addition of chicks to my family I am interested in anything "EGG". Most recently I found this video on youtube that tells you how to make an egg facial mask. I tried it and was very surprised at the firming effects of the mask. This will become part of my weekly routine and I like that the ingredients are simple and available in my kitchen.

Egg Facial Mask

1 egg
1/4 tsp. apple cider vinegar
1 tsp. honey
1-2 drops lavender essential oil (optional)

Use only the egg yolk for dry skin and only the white for oily skin. If you have combination skin use both.

Beat egg yolk, white, or entire egg if you are using it. Add remaining ingredients and beat again. Apply to your skin using your fingers or a new paint brush. Let dry, about 10-15 minutes. Remove by rinsing well in lukewarm water. Pat your face dry.

"Cream Cheese" Omelette

"Cream Cheese" Omelette

Ingredients:
2 eggs
2 T. SCD yogurt made with half and half
1 T. coconut oil
Toppings or fillings of your choice

Method:
1. Beat eggs in a small bowl with yogurt, just until combined. There will be small lumps of yogurt in the mixture, that is what you want.
2. Melt coconut oil in a heavy 8 inch pan.
3. Add egg mixture to pan and cook, covered, on low heat until set.
4. Add any filling ingredients, fold in half.
5. Place on serving plate and top with any toppings desired.
6. Can also be served plain.

Egg Scramble with Spinach and Tomatoes

Here is a fun recipe to try if you like (or can have) eggs. I like the delicate spiciness of it for breakfast, it really picks you up if you are having a hard time getting moving.


Egg Scramble with Spinach and Tomatoes

Ingredients:
2 tsp. toasted sesame oil
2 eggs
2 tomatoes, peeled (see notes)
1 c. baby spinach leaves
1 green onion, sliced thin
1/4 tsp. grated or pureed ginger (I buy the kind in a jar in the refrigerated produce section)
1/4 tsp. salt

Combine eggs in a small bowl with the salt. Stir with a fork until uniform. Heat 1 tsp. oil in a heavy pan over medium heat. Add egg mixture and scramble until done, remove from pan. Heat the other tsp. of oil in the pan, add tomatoes, onion, and ginger. Cook 1-2 minutes until heated through, return eggs to the pan with spinach leaves. Cook 1 minute until spinach wilts and eggs are heated. Serve immediately.

Note: One quick method for peeling a tomato is to let it sit in hot (almost boiling) water for 1-2 minutes. Remove from water and the peel comes off easily.

Quickie Eggs Benedict

Thought the Eggs Benedict post looked good but didn't have the time to make it? Here is a quickie version. I served it with no bread and leftover guacamole. It came together in under 10 minutes, and I liked it just as much. I found the flavor of the sauce is better afterit is refrigerated a few hours then heated and served warm.

Quickie Eggs Benedict

1 egg; poached, scrambled, or fried
2-3 T. guacamole or 1/2 sliced avacado
1/4 c. Hollandaise sauce from this recipe

Assemble ingredients on a serving plate. Eggs topped with avocado then sauce drizzled over the top. Serve immediately.

Eggs Benedict

This recipe is so flavorful you can serve it for any meal. It is adapted from the recipe "Eggs Benefit" from the book The Rosedale Diet.

Eggs Benedict- makes 2 servings

Ingredients:

1/4 c. dripped yogurt or cream cheese
1/2 tsp. dried rosemary, crushed or 1 tsp. fresh rosemary, chopped
2 T. lemon juice
1 scant tablespoon flax oil
salt to taste
pinch-1/4 tsp. cayenne pepper
1 avocado
2 eggs
2-4 slices (depending on size) bread
Here is the recipe for the bread I used, this one would work great too,
or try this one for a Primal or Paleo diet

Method:

1. Begin by mixing the sauce. Combine yogurt or cream cheese, rosemary, lemon juice, flax oil, salt and cayenne. Set aside.
2. Toast bread slices and place on serving plates. Top with 1/2 sliced avocado each.
3. Poach, fry or scramble the eggs and place on top of avocado. Top with the sauce and serve immediately.

Sausage, Spinach and Egg Scramble

I had a stroke of luck this week when my neighbor offered me two chickens that were laying daily. My chickens were still not producing as they are too young so I jumped at the offer. It turned out the bigger laying hens were bullying the smaller ones so I found a home for them with another neighbor (if you live in a small town you understand all this animal trading, if not it must sound really weird!). Bottom line, I have two hens that are laying daily! In their honor I post this recipe, it is a filling and satisfying meal.

Sausage, Spinach and Egg Scramble

1-2 tsp. coconut oil
1/4 lb. bulk breakfast sausage (here is my recipe)
1 c. fresh spinach leaves
2 large eggs
salt

Beat the eggs with a pinch of salt in a small bowl. Melt the oil in a small frying pan. Cook the sausage breaking it into small pieces. When it is no longer pink and beginning to brown add the spinach leaves. Stir fry for 1 minute. Add the beaten eggs and continue stirring with a spatula until done. Serve immediately.

Breakfast Enchiladas

This is a great find! Tortillas that are really eggs! I am thinking I could even make dessert crepes with these!

Breakfast Enchiladas

Coconut oil
1 egg
1 T. water
Fillings (cheese, bacon, ham, avocado, tomato, olives, etc.)
Salsa or Enchilada Sauce (try my tomatillo recipe here)

Whisk egg and water together until light and fluffy. Melt 1 tsp. of oil in a small frying pan over low heat, tilting the pan to make sure the entire bottom is covered. When the oil is melted add half the egg mixture. Swirl the pan until the mixture covers the bottom. Let cook on low heat until set, this takes 1-2 minutes. Remove from pan and cook remaining egg the same way. Place filling ingredients inside the eggs and roll up. Heat in the microwave a few seconds to melt the cheese. Spoon enchilada sauce over the enchiladas and serve with yocheese or sour cream and chopped cilantro.

SCD Crustless Quiche

This an easy meal to prepare if you are short on time. It is a great "clean out the refrigerator" meal too as it easily adapts to whatever vegetables, meat and cheese you have on hand.

Basic Quiche:

5 eggs
1/2 c. SCD whipping cream, unwhipped
salt and pepper
1/8 tsp. ground nutmeg

Filling Ingredients, see Variations:
1/2 c. finely chopped ham
1/3 c. shredded Havarti Cheese
2 T. fresh chives, chopped

Preheat oven to 350 degrees. Oil an 8 or 9 inch pie pan. Evenly layer filling ingredients into the oiled pan, ending with the cheese. Whip together eggs, cream and seasonings. Pour over filling ingredients and bake for 30 minutes or until a knife inserted in the center comes out clean.

Variations:
Ham and Swiss Cheese
Zucchini rounds with Red Bell pepper and Green Onion
Crisp bacon pieces and cheddar
Green Chile with Cheddar Jack Cheese and Jalapeno or 1/4 tsp. chili powder, serve with Salsa and Avocado
Diced Spinach Leaves and Fresh Tomatoes or Sun dried Tomatoes