Organic Vegetable Cheddar Quiche

Preheat oven to 350°F. Grease an 8” x 8” glass casserole dish.

5 oz. Organic Fresh Spinach, Chopped
4 T. Organic Butter
2 Small Organic Potatoes, Diced
4-5 Mushrooms Cut up
1-1/2 C. Raw Cheddar Cheese
1 Large Organic Green Onion, Chopped
8 Range Free Eggs, Beaten

Heat 3 T. butter in a large frying pan. Add the potatoes first and let cook on medium high heat approx. five minutes. Add the mushrooms and onions and cook a few more minutes until mushrooms reduce. Remove to a small dish.

Add the last T. butter and spinach all at once and stir just until the spinach is wilted. Transfer spinach to the glass dish, spreading it around so the entire bottom of the dish is covered. Layer the grated cheese (I like Sonnet Farms brand) and potato mixture on top of the spinach.

Beat the eggs and pour in the glass dish. Use a fork to gently stir so everything is just combined.

Bake about 35 minutes or until the mixture is completely set and starting to lightly brown. Let cool a few minutes before cutting. The quiche will settle down some as it cools. Serve hot.

This is good with plain greek yogurt and fresh salsa! (I suggest Fage Total yogurt.)

Makes 6 servings

Organic Three Flour Waffles Makes Approx. 6 Waffles

1 ¾ C. Raw Milk
3 Free Range Eggs
¼ C. Organic Olive Oil or Organic Applesauce
1 t. Sea Salt
½ C. Organic Rye Flour*
½ C. Organic Millet Flour**
1 C. Organic Spelt Flour***
2 t. Aluminum Free Baking Powder

I adapted this recipe from the one in my Blendtec® recipe book. I try not to use white flour, even if it is organic, unless I feel the recipe really really needs it for results. And this one doesn’t, so I made my own blend. These flours together have a very nice consistency and a golden colored result. And, the critics love ‘em! I whipped them up for breakfast this morning and made a double batch to freeze. Think I’ll do the rye pancakes next…Oh yeah, I've been using applesauce a lot as a substitute for oil in my baking recipes. It works great and seems to give more elasticity. Don't be afraid to experiment.

Put all ingredients in your blender as listed. Turn on and viola! No separating eggs. And no sugar. They are amazing! Let me know what you think. The batter is super runny but I have not had a problem with it. At first I thought they wouldn't raise but as you can see they work great. I love homemade peanut butter on my waffles also, yum! Happy Baking!

*Rye - Triggers lower insulin response than wheat. High in fiber.
**Millet - High in nutrients. Gluten Free. Easy to digest. Does not ferment in the stomach. Nearly alkaline.
***Spelt - High in nutrients. Nearly alkaline. Non-hybridized so many people with wheat intolerance can eat it.
(There are many other benefits to eating whole grains. Just google any of them and see for yourself.)

Gluten Free Zucchini Bread

I adapted this recipe from BH&G’s Zucchini Bread Recipe using gluten free flours and different amounts on the spices. The top two pictures below were created using rice flour, and the bottom two were created using quinoa. The color and texture seems moister with the quinoa flour. My family preferred the rice because the taste wasn’t much different than wheat flour, but I feel it leaves a slightly grainy texture afterward. The quinoa is definitely a stronger flavor, but I prefer it due to its moisture content and no grainy after taste. I would use quinoa in many more recipes if it were more cost effective. I personally prefer it to rice.

Organic Gluten Free Zucchini Bread

1 ½ C. Organic Rice Flour or Organic Quinoa Flour (I mill my own for both of these)

1 ½ t. Organic Cinnamon

½ t. Aluminum Free Baking Soda

½ t. Sea Salt

¼ t. Aluminum Free Baking Powder

½ t. Organic Nutmeg

1 Range Free Egg, Beaten

1 C. Organic Sucanat (Sucanat can be used in place of white sugar or brown sugar in recipes. I blend it then use the “powder”. It mixes/dissolves much easier that way. It has more of a molasses flavor.)

1 C. Finely Shredded Organic Zucchini

¼ C. Organic Olive Oil

½ C. Raw Walnuts

Grease an 8x4x2 baking dish and set aside. In a medium bowl combine all dry ingredients except the sugar. Make a well in the middle of the flour mixture. In another medium bowl combine remaining ingredients, minus the nuts. Add all at once to flour mixture. Stir just until moistened, fold in nuts and pour into pan. Bake at 350° for 40 minutes, or until knife inserted comes out clean.

The bread cuts better if you let it sit a few hours and cools completely first. But it is so yummy hot out of the oven smothered with butter. Happy Baking!