Crockpot Cashew Chicken

Serves 2  

Ingredients:

2 chicken breasts, cut into smaller pieces 1-2 cups frozen or fresh broccoli, cut into bite-size pieces 1 cup carrots, sliced 1/2 cup unsalted cashews 1 tablespoon olive oil 1/2 cup soy sauce or liquid aminos 4 tablespoons rice wine vinegar 3 tablespoons tomato paste 1 tablespoon brown sugar 1 garlic clove, minced 1 tablespoon ginger paste 1/4 teaspoon red pepper flakes salt and pepper to taste 1/2 cup water or chicken broth

-L ayer chicken, cashews and vegetables in the crockpot - Combine remaining ingredients except water and pour over chicken in crockpot -Add water or broth if necessary so mixture is almost completely covered -Cook for 2-4 hours on high or 4-8 hours on low

Ham and Broccoli Egg Bake

Ingredients:

Extra virgin, cold-pressed coconut oil or olive oil

5 eggs

A pinch of salt

1/2 cup almond meal

1/4 cup coconut flour

7 tbsp coconut milk

7 tbsp almond milk

A handful of finely chopped fresh herbs such as parsley, savory, thyme, oregano

1 medium red onion, finely minced

1/2 lb  bone-in ham, diced

1 head of broccoli, steamed and chopped

- Preheat oven to 350 F (180 C) and brush with olive oil or coconut oil a 7 x 4 pan or individual ramekins.

- In a large bowl, whisk the eggs with the sea salt until pale yellow and frothy.

- Sift and fold in the almond meal and coconut flour, and give it a few stirs

- Stir in the coconut milk and almond milk

- Add your chopped herbs and mix until combined. Set aside the mixture

- Meanwhile, in a small pan over medium heat, add some olive oil or coconut oil. Sweat the red onions until soft, about 1 to 2 minutes. Add to the egg mixture

- Pour the batter in the pan or ramekins

- Scatter the chopped broccoli and ham throughout the egg mixture evenly

- Bake 35 to 45 minutes, or until golden and set

- Serve warm or at room temperature

Picnic Perfect Quiche

Ingredients:

1 Gluten-free frozen pie crust (I love the Whole Foods brand, rice flour one, so good!)

8 beaten eggs

1/4 cup almond milk

1/2 tsp olive oil

1 small sweet onion, chopped

1 head of broccoli florets, cut into bite size pieces (you can use frozen)

1 red bell pepper, chopped

1 tsp garlic powder

Salt and Pepper to taste

- Heat oven to 375 degrees

- Remove frozen pie crust from freezer and let begin to thaw

- Heat pan on stove to medium heat, add olive oil

- Add onion and sauté for 2 minutes

- Add broccoli and red pepper, cook until all vegetable are soft

- Add garlic powder and salt and pepper

- Combine beaten eggs, almond milk and salt and pepper

- Pour mix of veggies into pie crust and pour egg mixture on top

-Place in preheated oven for 40 minutes or until cooked through

Super easy and super yummy! If you prefer a crispier crust, you can pre bake the crust for 15 minutes empty before adding the filling.