Month: November 2018

If you are avoiding dairy, gluten intolerant or following the paleo diet, this asparagus quiche is the perfect dinner.

Super Food Ideas

SourceSuper Food Ideas – October 2014 , Page 21
Recipe by Tracey Meharg

Photography by Craig Wall

• Ingredients
• Nutrition

• 7 eggs
• 3 cups almond meal
• 1/3 cup coconut oil, melted
• 1 garlic clove, crushed
• 1 tablespoon coconut oil, extra
• 1 medium red onion, halved, thinly sliced
• 1 bunch asparagus, trimmed, thinly sliced diagonally
• 1/2 cup coconut cream
• Sliced avocado, radicchio leaves and avocado oil, to serve

Kale pesto

• 2 large kale leaves, stems removed, torn
• 1 cup firmly packed fresh basil leaves, torn
• 3/4 cup raw macadamia nuts, roasted
• 1 tablespoon finely grated lemon rind
• 1/2 cup lemon juice
• 2 tablespoons avocado oil

Energy 5547kJ	Fat saturated 36.50g
Fat Total 127.20g	Carbohydrate sugars g
Carbohydrate Total 11.50g	Dietary Fibre 12.10g
Protein 33.50g	Cholesterol 328.00mg
Sodium 400.00mg

All nutrition values are per serve.

• Method
• Notes

1. Step 1

Make Kale pesto: Place kale, basil, macadamias, lemon rind, lemon juice, avocado oil and 1/3 cup cold water in a food processor. Process until smooth. Season with salt and pepper.

1. Step 2

Preheat oven to 180C/160C fan-forced. Place a baking tray in oven. Grease a 4cm- deep, 20cm round (base) loose-based, fluted tart pan with coconut oil.

1. Step 3

Lightly beat 1 egg with a fork. Combine almond meal, melted coconut oil, garlic and beaten egg in a bowl. Season with salt and pepper. Press firmly and evenly over base and sides of prepared pan. Place on tray in oven. Bake for 6 to 8 minutes or until firm and dry. Set aside for 20 minutes or until crust cools slightly.

1. Step 4

Meanwhile, melt extra coconut oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until just golden. Transfer to a heatproof bowl. Set aside for 5 minutes to cool slightly. 5 Whisk remaining eggs together. Add asparagus, coconut cream and egg to cooled onion. Season with salt and pepper.

1. Step 5

Pour mixture into crust. Level surface. Bake for 30 to 35 minutes or until just set and edges of crust are golden. Cool in pan for 10 minutes. Carefully remove from pan and transfer to a serving plate. Serve topped with kale pesto, sliced avocado and radicchio leaves. Drizzle with avocado oil.

SourceSuper Food Ideas – October 2014 , Page 21
Recipe by Tracey Meharg

Spoon any leftover kale pesto into an airtight container. Cover with a thin layer of avocado oil. Store in the fridge for up to 5 days. Kale pesto can be used in soups and stews, tossed through salads, or try as a dip for roasted sweet potato wedges or as a crust for fish.

 

Yield:2-3 servings

Ingredients

• 1 tablespoon grass-fed butter(optional)
• 1 bunch asparagus, trimmed
• coarse ground sea salt, to taste
• dried basil, to taste
• dried chives, to taste
• dried savory leaves, to taste
• dried oregano, to taste
• dried tarragon, to taste
• dill weed, to taste
• dried marjoram, to taste
• dried rosemary, to taste
• 5 jumbo organic eggs, beaten

Directions

1. In a 25 inch cast iron skilletover medium heat, melt the butter (if using).
2. Cut the trimmed asparagus bunch into 2-inch pieces and add to the skillet.
3. Add all seasonings and stir until well combined. Cook until asparagus turns a brighter shade of green.
4. Crack the eggs into a small bowl and whisk.
5. Gently pour the eggs into the seasoned asparagus and stir to combine with a wooden spoon. Once eggs are set and no longer runny split between two plates and serve.

 

Ingredients:

• 1 egg
• 42 grams of almond flour (approx 1/3 cup)

• 1/2 tsp liquid oil
• 1/4 teaspoon of baking powder *
• pinch of salt
• pinch of oregano and basil

In a small bowl, beat the egg.  Then add the rest of the ingredients.

 

Mix well to make a thick batter:

 

Line your toaster oven baking tray with a piece of parchment paper.

Divide the batter into 2 portions and spread out to make rounds about 1/4 inch thick or so.

 

Bake in the toaster oven at 350 degrees for 15 minutes.

 

Remove to a cooling rack .

Ingredients

2 Medium Zucchini (6 to 7 inches) Sliced 1/4 – 1/2 inch thick on a slight bias

1/2 Cup Almonds

1/2 Cup Grated Parmesan Cheese

1 Egg

1/2 Tsp Garlic Pepper
1/2 Tsp Onion Powder
2 Tbs Butter

 

Directions

Put almonds in a food processor and chop until they are nearly a powder.  Mix in parmesan cheese into the almonds.  Pour mixture on a large plate, spread thinly and covering the whole plate

Fork whisk the egg in a bowl and mix in the seasonings

In a large non-stick pan heat the butter on medium-high heat. Dip zucchini slices in the egg wash, coating both sides.  Dredge the egg coated zucchini in  the almond/parmesan mixture, completely coating both sides.  Pan fry in the butter until the almond breading is a nice golden brown on each side.  2-3 Minutes eat side.  Serve with ranch dressing or a cucumber sauce and enjoy!

Makes 4 Servings – 3.5 grams of net carbs per serving

 

 

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Filed Under: 5 Ingredients or Less, Appetizers, Gluten Free, Side Dishes, Under 10 grams per serving, Under 5 grams per