Tag Archives: eggs

Purple Cauliflower & Mushroom Paleo Quiche

Brighten up your Easter brunch table with this purple cauliflower and mushroom paleo quiche!

Purple Cauliflower Mushroom Paleo Quiche

If you are here thinking this is blueberry pie, sorry. This is actually a delicious and savory paleo quiche made with purple cauliflower to give it a deep purple hue. I know it might look a bit crazy, but trust me: it’s SO good!

It always amazes how colorful real food can be. I’m always fascinated by tumeric and beets and how they can just change the colors of anything they touch. And did you know these deep pigments of our food actually tell us something their nutrient profile? Each color signifies different micronutrient levels that are so beneficial to include in our diets. That’s why I always try to put a variety of colors on my plate!

Purple Cauliflower Mushroom Paleo Quiche

 

By the way, Easter is just around the corner and we don’t particularly celebrate it in our house since we aren’t religious, but I do enjoy the idea of this holiday. I honestly love any celebration that brings our loved ones together, and involves activities and games that everyone can join in on.

And what better way to celebrate than with healthy and delicious dishes that everyone can enjoy? I think this cauliflower and mushroom paleo quiche will be a perfect addition for this weekend’s brunch table. And if you don’t like the look of a purple quiche, you can just use regular ol’ white cauliflower instead and the flavor will be the same.

But Easter is all about beautiful colors, so why not have fun with it? I think kids will especially love it.

Hope you make this delicious paleo quiche, and have a happy and blessed Easter weekend!

Purple Cauliflower Mushroom Paleo QuichePurple Cauliflower Mushroom Paleo Quiche

Purple Cauliflower & Mushroom Paleo Quiche
 
Prep time
Cook time
Total time
 
Ingredients
For the crust
  • ½ cup almond flour
  • ¾ cup coconut flour
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • 1 large egg
  • 6 tbsp avocado oil
  • 4 tbsp water
For the filling
  • 1 tbsp avocado oil
  • 1 small onion, diced
  • 8 oz mushrooms, sliced
  • 2 garlic cloves, minced
  • ½ tsp fresh thyme
  • 1 medium purple cauliflower, cut into florets
  • ½ cup full fat coconut milk
  • ¼ cup nutritional yeast
  • 1½ tsp sea salt, plus more to taste
  • 1 tsp freshly ground black pepper
  • 4 large eggs
Instructions
For the crust
  1. Heat oven to 400 degrees F.
  2. Grease a 10 inch quiche pan with cooking oil.
  3. In a large bowl, mix together almond flour, coconut flour, sea salt, and garlic powder.
  4. Add an egg, avocado oil, and water, and mix together until a dough forms.
  5. Press the dough into the pan until evenly flattened out on all sides.
  6. Bake for 10 minutes until golden.
For the filling
  1. Heat avocado oil in a skillet over medium high heat.
  2. Add onion, and cook stirring until softened, about 5 minutes.
  3. Add mushrooms and garlic, and sauté for 7-8 minutes until the mushrooms have sweat out and softened.
  4. Take off heat and stir in thyme.
  5. Fill a saucepan with 2 inches of water and bring to boil over medium high heat.
  6. Add cauliflower, close the lid and let steam for 7 minutes.
  7. Drain the cauliflower and let cool for 5 minutes.
  8. Place the cauliflower florets in a blender with coconut milk, nutritional yeast, sea salt, and pepper. Blend until smooth and creamy.
  9. Add eggs and pulse a few times until they are well mixed in.
For the quiche
  1. Add the cooked mushroom mixture to the baked quiche crust and spread it out evenly.
  2. Pour the blended cauliflower over the mushrooms.
  3. Bake for 30-35 minutes, until the center of the quiche is set.

Whole30 Gluten Free Purple Cauliflower and Mushroom Paleo Quiche

Instant Pot Eggs in Marinara Sauce

Paleo Instant Pot Eggs in Marinara Sauce-6

Happy Monday! It’s been a glorious weekend in NorCal that was warm and sunny. After a week of rain and flood, I’m so happy that it has finally cleared up and that I can go on long walks with my dogs in a t-shirt and yoga pants (basically my uniform). Anywho… let’s talk about these Instant Pot eggs in marinara sauce.

One of the biggest requests I receive from my readers is that they want to see more Instant Pot recipes. Well, ask and you shall receive. This week, I’m posting not 1, but 2 Instant Pot recipes, and these yummy  eggs cooked in marinara sauce are the first on the lineup!

Tomorrow is Valentine’s Day and all, and I think celebration should start as soon as you wake up. And what better way to celebrate love than with a healthy warm breakfast that gives you all the happy feels?

Paleo Instant Pot Eggs in Marinara Sauce

Paleo Instant Pot Eggs in Marinara Sauce

Paleo Instant Pot Eggs in Marinara Sauceds

This recipe won’t yield a runny yolk, but it’ll be soft and still delicious. They were cooked just past the runny stage, so they tasted creamy and so so decadent. I especially loved it over some Canyon Bakehouse Gluten Free toast. If you are avoiding yeast for one reason or another, try making my Paleo Yeast Free Bread. The crispiness of the toast complements with the soft yummy eggs perfectly!

Paleo Instant Pot Eggs in Marinara Sauce

Paleo Instant Pot Eggs in Marinara Sauce

Paleo Instant Pot Eggs in Marinara Sauce

Don’t you think your honey will love starting the day with a delicious breakfast like this? Just don’t tell him or her that it took less than 20 minutes. If you have a busy morning and want to take even less time, you can even prep and make the marinara sauce base the night before and just cook the eggs in the morning, which is literally 1 minute cooking time in the Instant Pot. There’s nothing to not love about that!

Hope you have a great Valentine’s Day, and make sure to treat yourself and your loved ones with delicious food, sweets, and kind loving words!

Paleo Instant Pot Eggs in Marinara Sauce

Instant Pot Eggs in Marinara Sauce
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 tbsp coconut oil
  • 2 garlic cloves, minced
  • ½ onion, diced
  • 1 red bell pepper, diced
  • 1 tsp chili powder
  • ½ tsp paprika
  • ½ tsp ground cumin
  • Salt and pepper, to taste
  • 1½ cup sugar-free marinara sauce
  • 4-6 eggs
  • Chopped fresh parsley leaves, for garnish
Instructions
  1. Put coconut oil in the Instant Pot and turn it on to "Sauté" setting. Wait a few minutes for it to get hot.
  2. Add garlic, onion, red bell pepper, chili powder, paprika cumin to the Instant Pot. Season generously with salt and pepper, and cook while stirring for about 5 minutes, or until the onion is translucent and the peppers are soft.
  3. Add marinara sauce and stir everything together. Turn off heat and let cool for 5 minutes.
  4. Carefully crack the eggs into the sauce, making sure you don't crack the yolks. Try to make them spaced out evenly.
  5. Close the lid, make sure the pressure valve is closed, and set the Instant Pot to Manual on low pressure for 1 minute.
  6. Once it beeps to finish, quickly release the pressure valve and open the lid.
  7. Sprinkle with parsley leaves, and serve on its own or on your favorite gluten free toast! I like Canyon Bakehouse Gluten Free Bread or my Paleo Yeast Free Bread.

Paleo Gluten Free Whole30 Instant Pot Eggs in Marinara Sauce

Jack O’Lantern Halloween Deviled Eggs

Jack O'Lantern Halloween Deviled Eggs

I can’t believe it’s almost Halloween already! Are you all ready with your costumes and treats? I’m definitely not. I used to get excited about Halloween when I lived in New York City because it was such a huge deal there and I would always be invited to parties with my friends. Now that I’m living in suburbia, it’s much more toned down and most of the events are catered for little ones. I doubt I’ll dress up at all this year. Gosh, I’m so lame and boring.

However, I did make these cute (and maybe a little creepy?) Halloween deviled eggs that both kids AND adults will love. You know you’ll get plenty of sweet, processed treats everywhere you go, so why not sneak in this fun little snack at your party that’s full of healthy, delicious fats? 

Jack O'Lantern Halloween Deviled Eggs

Jack O'Lantern Halloween Deviled Eggs

Jack O'Lantern Halloween Deviled Eggs

These Jack O’Lantern Halloween deviled eggs are great if you are doing a RESTART sugar detox program, Whole30, or if you are just looking for a healthier, sugar-free option. What I love most about deviled eggs is that not only are they tasty, they are filling and makes for a perfect snack. Instead of reaching for the processed candy, the healthy fat these Halloween deviled eggs contains can really help kill your sweets cravings.

And even if you aren’t a fan of deviled eggs, these are just so fun to make even with your kids, and people will love them at parties. You can be as creative as you want with the faces, and they don’t have to be perfect! I included some not-so-perfect ones in these photos to show that as long as they look like faces, it really doesn’t matter.

Hope you have a safe and happy Halloween!

Jack O'Lantern Halloween Deviled Eggs

Jack O'Lantern Halloween Deviled Eggs

Jack O'Lantern Halloween Deviled EggsJack O'Lantern Halloween Deviled Eggs

Jack O'Lantern Halloween Deviled Eggs
 
Prep time
Cook time
Total time
 
Ingredients
  • 6 eggs
  • 3 tbsp paleo mayonnaise
  • 1 tbsp tomato paste
  • 1 tbsp marinara sauce
  • 1 tsp dijon mustard
  • Salt and pepper, to taste
  • Pitted black olives, for decoration
Instructions
  1. Bring water to a boil in a saucepan.
  2. Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.
  3. Prepare a large bowl with an ice bath.
  4. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
  5. Peel the eggs under cold running water.
  6. Cut the eggs in half lengthwise.
  7. Take out the yolks and place in a bowl.
  8. Add mayo, tomato paste, marinara sauce, dijon mustard, salt and pepper, and mash with a fork until fully combined and creamy.
  9. Fill the egg whites with the mixture evenly.
  10. Cut pitted olives into small triangles for the eyes, and wider triangles for the mouth, making teeth marks if you want more details. Use kitchen shears for better precision. Be creative, and it doesn't have to be perfect! Place on top of the filling to make faces.
  11. Refrigerate for up to 4 days.
Notes
There are many ways to cook hard-boiled eggs, but I found that this method makes the best, easy-to-peel eggs. You can boil it any way you like that works best for you!

Jack O'Lantern Halloween Deviled Eggs