Crustless Zucchini Mushroom Feta Quiche

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Jorge Cruise’s The 100 plan is a delicious and easy program for those of us who prefer a low-carb lifestyle. Most mornings, I eat scrambled eggs, with the occasional almond pancakes or muffins, depending on how much time I can spare before Andrew and I run out of the door to school and work. But on the weekend, I try to make something special, and this morning I decided upon a quiche.

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I’m a member of an organic co-op, and this week I ordered zucchini, mushrooms, cherry tomatoes, and eggplant. All gorgeous and so delicious! When I decided to make a quiche, I immediately thought about the zucchini and mushrooms. Full-flavored from caramelized mushrooms, tangy feta and Kalamata olives, along with the lovely fluffiness from the whipping cream – my quiche was a perfect, 0 sugar calorie breakfast.

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Crustless Zucchini Mushroom Feta Quiche
2 zucchini, thinly sliced
1 cup sliced mushrooms
1 medium onion, diced
3 garlic cloves, minced
4 oz feta cheese, crumbled
8 Kalamata olives, halved
4 large eggs
1 cup whipping cream
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 cup grated colby-jack cheese (optional)
Pinch, or more, cayenne pepper (optional)
4 tablespoons unsalted butter

Preheat oven to 375 degrees
Spray a pie dish or 8×8 casserole with non-stick spray; set aside
Melt butter in skillet over medium-high heat
Add mushrooms, diced onion, and garlic
While mushrooms, onion and garlic cook, beat together eggs, whipping cream, Parmesan cheese, dried Italian seasoning, and cayenne, if using; set mixture aside
Once mushroom mixture begins to caramelize, remove from heat and spoon into greased dish
Distribute feta cheese and sliced Kalamata olives over mixture
Pour egg mixture over mushroom mixture and sprinkle on grated colby-jack cheese, if using
Bake at 375 degrees for 35-45 minutes, covering with foil if cheese starts to over-brown
Allow quiche to rest for 10 minutes before serving

Serves 8

Quick & Easy Sandwich Buns (LC & GF)

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Wow! Long-time no post, so Merry Christmas, Happy New Year, and hello! Ok, these rolls are nothing short of miraculous, as the base is mozzarella cheese. Yep, cheese. Who knew? Anyway, I can’t take credit for the creation, as I found the recipe on Splendid Low-carbing. I went in a slightly different direction, subbing gluten-free flour for the coconut flour and adding baking powder to get more lift for the buns.

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Now, my version is higher in carbs, because no matter how hard I try, I just can’t get past the smell and taste of coconut flour; however, if coconut flour is not an issue for you, and you want a lower carb count, then I encourage you to follow Jennifer’s recipe as written. The great thing about this dough is its versatility. I’ve made pizza, breadsticks, hot-pockets, and pain au chocolate using Lily’s chocolate.

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So, what’s the texture, you ask? Very breadlike, moreso than any other recipe I’ve tried. Taste? Mild – no egginess, no weird smell, just very plain and simple. I do want to add a bit of proofed yeast, just to see the outcome, but I’ve not tried it, yet. If you do, let me know! Here’s the recipe:

Quick & Easy Sandwich Buns
2 cups shredded mozzarella cheese (I shredded my own)
2 tablespoons unsalted butter, melted
3/4 cup, plus 1 tablespoon, almond flour (Wellbees, my new favorite brand)
3 tablespoons Cup4Cup gluten-free flour (Or your favorite gf blend)
1 1/2 teaspoons baking powder
1 large egg, beaten

Combine the almond flour, gluten-free flour, and baking powder; set aside
Melt butter and set aside.
Place mozzarella cheese into a microwave-safe bowl, and melt in microwave (this took 2 minutes in my 1200 watt microwave).
Remove melted cheese from microwave and immediately pour in melted butter.
Add flour mixture, then pour in beaten egg.
Mix together quickly; I find a fork is best.
Remove dough from bowl, place onto parchment paper, and knead until smooth, maybe 15-30 seconds.
Divide into four pieces and shape into buns.
Bake at 400 degrees for 5 minutes, lower temp to 375 degrees and bake for additional 15 minutes, loosely covering with a piece of foil to prevent over-browning.

Entire recipe: 35.5 carbs
~9 per roll, based on 4 rolls
~3 per roll, based on 12 rolls

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Roasted Brussels Sprouts

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We never ate brussels sprouts growing up, which I find odd, given the fact that we ate tons of cabbage, broccoli, and cauliflower, so it wasn’t as though we had a cruciferous vegetable prejudice.  The first time I remember eating them was over 20 years ago at a crawfish boil that I attended while in graduate school at LSU.  Yes, the brussels sprouts were boiled along with the crawfish, potatoes, and corn.  They were awesome!  Wonderfully spicy and salty and just perfect!  I thought “where have you been all of my life?”  For years, I boiled brussels sprout in water seasoned with seafood boil.

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It wasn’t until about 10 years ago that I discovered roasted brussels sprouts. I was at a dinner party, and the hostess served them alongside something; I honestly don’t remember, but, ah, the wonder that is a roasted vegetable!  Now, while I thought they were delicious, me being me, I knew they’d be even better if they had a bit more caramelization.  Never one to shy away from intense flavors, I begin testing higher temps and longer roasting times, until I arrived at these lovely little brown gems.  Deeply brown and caramelized, sweet, with slightly crunchy outer leaves, and a meltingly soft interior, it puts those boiled sprouts to shame.  Not that I don’t still add them to any seafood that I boil, because I do.  Of course, if you’re not a fan of deep caramelization, you can certainly remove your pan of sprouts from the oven before they become too brown, but I urge to live dangerously, and taste the wonder that is a dark-roasted sprout!

Roasted Brussels Sprouts
1 lb fresh brussels sprouts
2 tablespoons extra virgin olive oil
Kosher salt

Preheat oven to 450 degrees.
Line a baking sheet with parchment paper.
Trim and rinse brussels sprouts
Toss with olive oil and pour out onto prepared baking pan.
Roast at 450 degrees for 25-30 minutes, or until desired color is reached and sprout is tender.
Sprinkle on kosher salt and serve.

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