Blanched Asparagus with Deviled-egg dressing

The asparagus was so good, I only got a picture of the leftovers! (sorry about that)

Ingredients:

1 1/2 lbs asparagus

Sauce:
3 hard boiled eggs - yolk separated
3 tbsp olive oil
2 tbsp honey dijon mustard
1 tbsp white wine vinegar
1 1/2 tbsp sherry cooking wine
1/2 clove garlic - finely minced
1/2 tsp onion - finely minced
1/4 tsp salt
1/4 tsp pepper


In a small bowl, combine all sauce ingredients BUT the cooked egg whites.  Mix until thoroughly combined.

Dice the hard boiled egg whites and add them after the sauce has been mixed.


To blanch the asparagus:

My asparagus were thick (in season!) so I boiled about an inch and a half of water, added the asparagus for 1 minute, then immediately transferred them (with slotted spoon) to a bath of ice water to cool. After about 1 minute in the ice water, remove and dry off using a paper towel.  Plate, drizzle over sauce, then chill until time to serve.

Simple Vegetable Quiche w/ sweet potato squash crust

Ingredients: 

Crust
1 1/2 cups baked spaghetti squash, cooled
1 medium sweet potato, raw, shredded (grated on the large side of the cheese grater)
Salt/pepper if you want!

Combine the squash and potato, then spread throughout a pie dish or round baking tin. Pinch up the crust so you have almost an inch worth of crust up the side (if using a baking tin).

Bake at 400 for 15 minutes, or until the crust begins to turn golden brown.

Vegetables:
4-6 blanched asparagus stalks, cut into 1/4 in pieces
1 small zucchini, sliced thin
2 roma tomatoes, sliced thin
2 large baby bella mushrooms, sliced thin
1/4 onion, finely diced
2-3 garlic cloves, finely diced

Liquid: 
1/2 can lite coconut milk
5 eggs
salt & pepper

Mix together liquid ingredients, plus the onion & garlic in a separate bowl.  Lay vegetables one layer at a time, and pour a little egg mixture between each layer.

Place quiche in the oven at 400 degrees for 40-45 minutes.  The quiche will puff up as it bakes, but will deflate once you take it out of the heat and let it cool.

I didn't have any problem with my crust sticking to the baking tin I used - miraculously enough!? I guess the squash & potato are moist enough they didn't burn to the sides.

Let the quiche cool for 20-30 minutes, and slice & serve.

Makes 8 servings.

Vegan Paleo Banana Muffins

Makes 3 incredibly delicious, moist & sweet muffins! :D  Plus 4 grams of fiber!

1/2 large banana (75g) - mashed
1/2 small zucchini (30g) - shredded finely
3 Tbsp unsweetened applesauce (60g)
1 tbsp melted coconut oil (I may even try just 1/2 tbsp next time - very moist!)
1 tsp vanilla

~Mix~

Add:
3 Tbsp coconut flour
1/4 tsp baking soda
1/8 tsp salt

~Mix~

Add:
2 Tbsp water (an extra 1/2 tbsp if you only use 1/2 the oil)

~Mix~

Add
1 1/2 Tbsp unsweetened carob chips OR cacao nibs OR dark chocolate chips

Preheat the oven to 375 and bake for 35 - 40 minutes.  Let cool, and enjoy!

Per Serving:

126 Calories

15 Carbs

7 fats

2 proteins

4 fibers

8 sugars

Calorie Count: ^ totaled with unsweetened carob chips  (calories may differ for other chocolate substitutes)

w/o the chocolate :( calorie count is 100 calories per muffin!