Butternut Crusted Quiche

Butternut Crusted Quiche

The ingredients are simple: sliced butternut squash (I peeled mine and sliced it with my handy mandoline slicer), roasted red pepper (I chopped up the kind that comes in a jar, available at almost any store), onion, a few spices, and of course, eggs. The butternut squash “crust” is so darn yummy and pretty, and it adds some light sweetness to the recipe that contrasts perfectly with the red pepper and onion.   Butternut “crusted” roasted red pepper quiche Print Butternut “crusted” roasted red pepper quiche Print Ingredients 1/2 TBSP cooking fat ghee, coconut oil, etc.1 cup butternut squash sliced very thin7-8 large eggs beaten1 cup roasted red pepper chopped1 small onion chopped1 pinch cayenne pepper1 pinch salt1 pinch pepper parsley or goat cheese for garnish optional Servings -4 Prep Time -15 Cook Time -35 Ingredients 1/2 TBSP cooking fat ghee, coconut oil, etc.1 cup butternut squash sliced very thin7-8 large eggs beaten1 cup roasted red pepper chopped1 small onion chopped1 pinch cayenne pepper1 pinch salt1 pinch pepper parsley or goat cheese for garnish optional Servings -4 Prep Time -15 Cook Time -35 Instructions Preheat oven to 350 degreesFor the crustFirst, grease the quiche dish with ½ Tbs cooking fat. Then,...
Cinnamon Whipped Parsnips

Cinnamon Whipped Parsnips

I love parsnips; maybe because they were one of the first “new” veggies I discovered when I transitioned to Paleo/Primal/Real Food eating and realized I’d need to explore a few plant kingdom offerings besides spinach and broccoli, lest I start crying green tears of oxalate-laden boredom (ha! Nutritionist joke). Parsnips look like cream-colored carrots, yet taste totally unique. They have an earthy taste, and when roasted, they become just a little sweet. They pair outrageously well with cinnamon (another earthy-sweet flavor). Adding a dash of thick coconut milk, then whipping the lot of it, turns those parsnips into a surprisingly warm, filling, unexpectedly impressive side dish that would taste great with bison or beef. Use an immersion blender (just like this one) to “whip” them – they won’t get gluey like potatoes will if not mashed by hand. I order my coconut milk from Golden Star Trading – it’s incredibly thick, rich, has no added ingredients, and comes in BPA-free cans. Depending on the size of your parsnips, you may need between 4 and 8 parsnips to equal 3 cups’ worth when chopped. Chop into uniform pieces (I use my Chop Wizard) so they’ll roast evenly, and WATCH THE ROASTING PROCESS CAREFULLY. If...