Chard & Mushroom Quiche

This crustless quiche is the perfect thing to make for your gluten free friends when you are having them over for Sunday brunch. Serve with a glass of Taranta's Sparkling White wine to complete the meal, and maybe add a couple splashes of peach nectar if you're feeling a mimosa. 

Ingredients: 

  • 2 tbsp extra virgin olive oil
  • 1 bunch chard (rainbow is the prettiest, but red or green works too) 
  • 1/8 tsp salt + more for salted water 
  • 8 oz mushrooms, sliced 
  • 1 tsp garlic powder 
  • 1 tsp onion powder 
  • 8 eggs
  • 1/4 tsp pepper
  • 1/2 cup shredded Parmesan cheese 

Directions: 

  • Preheat oven to 375F
  • Rinse chard well and cut off stems, but don't throw away. 
  • Cut leaves in half and cut the stems into pieces. 
  • Bring a small pan of salted water to a boil
  • Add the stems of the chard to the boiling water, and cook for a couple minutes. Remove stems from the water and let cool. 
  • Heat olive oil in a medium size skillet. 
  • Add chard leaves to the skillet and sprinkle with 1/8 tsp salt. Cook 7-8 minutes or until wilted. Stirring occasionally. 
  • Add mushrooms, garlic powder and onion powder. Stir and cook 8-10 minutes or until mushrooms are soft. 
  • Break eggs into a bowl. Whisk eggs with pepper and Parmesan cheese. 
  • Add chard leaves and mushrooms to eggs. Mix well. 
  • Pour into a 9-inch pie dish. 
  • Top egg mixture with rainbow chard stems. 
  • Bake 25-30 minutes or until eggs are completely cooked. 

Almond Butter-Quinoa Blondies

Almond Butter-Quinoa Blondies 

This is a fantastic gluten free alternative to the typical blondie recipe. It uses quinoa flour, which can be bought packaged by Bob’s Red Mill or you can grind quinoa into flour using a high powered blender or a coffee grinder. Quinoa is a gluten free grain, and it is a complete protein, making it a wonderful grain to add to the diet. This recipe is from EatingWell.com.  

 

Ingredients: 

1/4 cup unsalted butter, softened

3/4 cup smooth or crunchy natural almond butter

2 large eggs

3/4 cup packed light brown sugar

1 tsp vanilla extract

3/4 cup quinoa flour (If grinding flour, 3/4 cup quinoa will grind up into more flour so measure out again after) 

1 tsp baking powder

1/4 tsp salt

1 cup semisweet chocolate chips

 

Directions:

1. Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray and line the

   bottom with parchment paper. 

2. Using an electric mixer, beat butter and almond butter in a mixing bowl until creamy. Beat in      

     eggs, brown sugar and vanilla. Whisk quinoa flour, baking powder, and salt in a separate 

     bowl, and add to the wet ingredients. Mix until just combined. Stir in chocolate chips. 

3. Spread batter evenly into the prepared pan. 

4. Bake for 20-25 minutes until golden brown and tested with a toothpick. Let cool in pan for   

    about 45 minutes before cutting up. 

 

May be stored in an airtight container in the refrigerator for up to 5 days.

Green Smoothie

Smoothies are a fantastic way to a pack a bunch of nutrients into a quick meal. 

They are extremely versatile so mix it up and try new things!

Add a scoop of your favorite protein powder if you want to make sure the smoothie fills you up for a while. This is a recipe adaptation from a recipe in Color Me Vegan by Colleen Patrick-Goudreau.

 

 

 

 

 

Ingredients:

1/2 banana (fresh or frozen)

1 apple, quartered (not peeled)

1/2 cup frozen mango (pineapple is a great alternative)

1 loose cup spinach

1/2 inch piece ginger, peeled

1/2 tbsp flaxseed (ground if you don’t have a high powered

blender)

1 date, pitted

1 cup cold water

1/4 cup yogurt

Blend all the ingredients until fully combined. Add more or less water depending on how

thick you’d like it.

Roasted Asparagus

Roasted Asparagus 

Spring is here, which means asparagus season is also here. Yum! This is a very simple way to prepare this delightful spring vegetable. 

Ingredients:

1 bunch asparagus

1 tablespoon melted coconut oil 

1/2 teaspoon garlic powder

Sea salt & black pepper

1 tablespoon extra-virgin olive oil 

1 tablespoon Tamari (soy sauce)

 

**Preheat oven to 375 degrees F. 

  1. Chop the ends of the asparagus off (about 1 inch), and rinse under water. 
  2. Place asparagus on baking sheet and toss with melted coconut oil. 
  3. Sprinkle garlic powder, sea salt, and black pepper. 
  4. Roast for approximately 10-15 minutes--until the asparagus is bright green & fork tender.
  5. Remove from oven and drizzle with extra-virgin olive oil and Tamari. 

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