SUNDRIED TOMATO AND BROCCOLI QUICHE (GF, Keto, Paleo)

sundried tomato and broccoli quiche in almond flour crust

Hi everyone!

As you know I love eggs and there’s no shortage of recipes with eggs on my IG feed @cakebrain & on my food blog 𝐂𝐚𝐤𝐞 𝐨𝐧 𝐭𝐡𝐞 𝐁𝐫𝐚𝐢𝐧.

I’m so excited to share with you a quiche recipe I developed for @BCEgg, a non-profit organization that regulates BC's egg farms.  The recipe can also be found on the Vancouver Sun site.

I’m hoping that you’ll vote for my recipe by clicking right here! 

I’ve entered my quiche recipe in their contest and would be grateful if you show me some love by voting for me!  You have to be 18+ and living in BC, Canada to vote and you can vote once every day until the end of the contest on May 17, 2019.  There is no purchase necessary, but you have to fill out a form on the above link proving residency in BC. 

free range eggs from Rabbit River Farms

I'm small potatoes in this contest as many of the other contestants have thousands of IG followers and are professional "influencers"; but I'm hoping y'all appreciate all the recipes I've freely shared on my blog over the past 12 years and give me your vote!  or give me your vote every day until May 17 lol!

I'm sharing a gluten free tart crust recipe for the quiche because some of my readers are Celiac/gluten intolerant, paleo, keto or low carb. I used free range Omega3 eggs from Rabbit River Farms, a local ethically run, organic egg producer. I'm simply in love with their golden yolks! #sponsored #ad #BCEgg

golden yolk love!

prebaked tarts filled with egg custard filling; ready for the oven

baked tart! 

𝗦𝗨𝗡𝗗𝗥𝗜𝗘𝗗 𝗧𝗢𝗠𝗔𝗧𝗢 & 𝗕𝗥𝗢𝗖𝗖𝗢𝗟𝗜 𝗤𝗨𝗜𝗖𝗛𝗘

Special equip: FOUR 4 ½-INCH tart pans w/ removable bottoms.

Makes 4 tarts

𝗔𝗟𝗠𝗢𝗡𝗗 𝗙𝗟𝗢𝗨𝗥 𝗖𝗥𝗨𝗦𝗧

(GF, Paleo, Low Carb)

1 ½ cups almond flour

2 tablespoons melted butter (avocado oil, or coconut oil)

½ tsp Pink Himilayan salt

1 cold large egg, free range

𝐀𝐥𝐦𝐨𝐧𝐝 𝐅𝐥𝐨𝐮𝐫 𝐓𝐚𝐫𝐭 𝐂𝐫𝐮𝐬𝐭

1. Preheat oven to 350°F.

2. Combine almond flour, butter, salt & egg in a bowl. 

3. Equally portion tart dough among 4 tart pans

4. Using fingers, press firmly dough up sides & press evenly across bottom. Prick crust bottom with fork

5. Place on baking sheet & bake for 15-20 min, until lightly golden. 

6. Set aside while you prepare filling

𝗤𝗨𝗜𝗖𝗛𝗘 𝗙𝗜𝗟𝗟𝗜𝗡𝗚

6 large eggs, free range

¼ cup heavy cream

¼ cup chopped broccoli florets

¼ cup sun-dried tomatoes, packed in oil (drained); chopped

¼ cup shredded cheese (feta, cheddar or mozzarella)

¼ tsp fresh thyme leaves (optional)

salt & pepper to taste 

𝐒𝐮𝐧𝐝𝐫𝐢𝐞𝐝 𝐓𝐨𝐦𝐚𝐭𝐨 & 𝐁𝐫𝐨𝐜𝐜𝐨𝐥𝐢 𝐐𝐮𝐢𝐜𝐡𝐞

1. Combine eggs & cream in a bowl & lightly beat together; season with salt & pepper

2. Add chopped broccoli florets, chopped sun-dried tomato & shredded cheese to mixture & stir to combine.

3. Equally portion out quiche filling among 4 cooked tart shells, which are on a sheet pan.

4. Bake in 350°F oven for 20-25 min; or until just set

LEMON MERINGUE TARTS (Paleo, GF, Refined sugar free)

A tiny slice of the 4"Lemon Meringue Tart I made 

Am I in the minority? do you salivate like Pavlov's Dog when you see a lemon meringue pie cross-section like this?

VEGAN MATCHA CACAO CAKE

Organic Vegan Matcha and Cacao Cake

Dabbling in the Dark Arts:  vegan baking! ;)

Miso-Maple Glazed Japanese Eggplant

Here is yet another fabulously easy go-to no-recipe recipe! 

Roasted Cauliflower Steaks

Um. Do we even need a recipe?

PAPRIKA-GARLIC CHICKEN OVER SWEET KALE MIX

PAPRIKA-GARLIC CHICKEN BREAST ON A BED OF SWEET KALE SALAD MIX

SUMMER FOODIE HIGHLIGHTS:DEHYDRATED KALE (GF) AND PORTLAND

Forgive me for I have sinned:  I ate this voodoo doughnut.  But when in Portland, one must indulge.  I love it when the red jelly oozes out of the centre of the chocolate frosting covered long-john.  fab.

Oh yah. Summer.  It's been a while since I've posted what with life, teaching and mentoring.  I am taking this summer off and really trying to de-stress.  So what's new? I've purchased a new Fuji X100S camera.  It's retro cool.  All the pics here were taken with it.  I haven't figured out how to use it yet...but that'll come with time and practice.

PALEO BBQ (GF)

Hey peeps, I've been MIA since going Paleo this last month. I have a few pictures of the sort of thing I've been making and eating:

Grilled Vietnamese Pork Patties with Avocado on Organic Baby Kale Salad mix

Grilled Prawns, Vietnamese Pork Patties, Avocado on Organic Baby Kale Salad mix

Roasted Eggplant and Zucchini.

Since going GF, I thought I had it hard.  Then a few weeks ago when my GP said that I should avoid those simple carbs and suggested upping the cardio to 4 times a week because of my whacky hormone levels (due to Hashi's, cycling hyper and hypothyroidism)...to regulate my insulin levels, he cautioned me that my baking may have to be put on the back-burner for a while.  He told me to give it a go for a month.

Well, I've stuck to it.  I'm running (outside even!) and doing strength-training and I feel good.  Still GF primarily but the other day when the kids had roasted corn and were all telling me how sweet it was, I resisted!  It's certainly GF, but it isn't Paleo as it's a grain.  

The bbq is my friend...and so is olive oil and coconuts!  The Vietnamese Grilled Pork I made is an adaptation of my favourite meal:  Grilled meat and veggies on rice vermicelli (called "bun")...minus the vermicelli of course.  I just grabbed a bag of organic greens, chunked up an avocado and topped it with the grilled meats and seafood.  For the nuoc cham, I used freshly squeezed lime juice and fish sauce (diluted with water) and a touch of honey.  The veggies were grilled simply with olive oil.  The meal was very yummy and it'll be one I'll repeat again and again.  So this meal was delicious, GF and Paleo friendly! 

Working up my nerve to make a Paleo dessert with dried fruit, coconut and whatnot.  Still debating on what that would be like.  Thinking I need chocolate so maybe a brownie of some sort?  Will keep you posted!