Poison ivy is not an experience I’d recommend. I was moving some of my raspberry plants last weekend out of an area that I knew had poison ivy into a better spot without poison ivy in it. Well, I forgot to wash my gloves and […]
The sun is shining, it’s FRIDAY, it’s inevitably, a great day! These sausage goat cheese mini quiche are great too! Awhile back, I posted a veggie packed savory breakfast mini quiche and it’s such a simple nutritious way to start the day that I decided I needed another great go-to egg dish for my morning. Pair it with a smoothie like a peaches and greens, or a berries and cream smoothie and you’ve got nutrient packed perfection that will carry you through til lunchtime.
This little sausage goat cheese quiche is also made in a muffin pan in layers. Don’t worry about what you layer when, just get all the deliciousness in it and top it with the egg mixture. I chose a goat cheese that was rolled in lightly spiced cranberries and man, oh man, was it GOOD! I think a honey goat cheese would also be a wonderful combination. Some goat cheeses are a little overpowering so a little goes a long way at adding awesome flavor. I love that when these sausage goat cheese quiche are cut open you can see a bit of the red from the cranberry giving it some fun color with the spinach bits. Yummy!
If you’re wondering what else to use the leftover bits of goat cheese for, check out these pear and prosciutto bites!
- ½ -1 pound ground breakfast sausage
- 9 eggs
- 1 clove garlic, minced
- ⅓ cup coconut milk (or milk, or cream)
- ¼ tsp salt (omit If your sausage is really salty)
- ⅛ tsp pepper
- ½ cup spinach, chopped
- 2 tablespoons goat cheese, in small bits
- olive oil for greasing muffin pan
- Preheat oven to 350 degrees.
- Brown sausage in a frying pan until no longer pink. Drain excess fat and set aside.
- Whisk together eggs, coconut milk, garlic, salt and pepper in a bowl and set aside.
- Divide crumbled sausage evenly in lightly greased muffin pan.
- Layer spinach and goat cheese on top of sausage.
- Pour a roughly equal amount of egg mixture into each muffin well.
- Bake for 15-18 minutes until eggs have set. Serve warm.
Lasagna Senza Formaggia… now doesn’t that just sound fancy! This is no ordinary lasagna and it certainly isn’t your grandma’s lasagna. Lasagna, for me, is one of the most perfect winter comfort foods, a true labor of love. I’ve created this lasagna with many veggies […]
I get excited for soup weather. Just the thought of snuggling up in cozy sweaters and having a nice big bowl of hearty delicious soup just warms the soul. I mean, I get downright giddy. Bonus points if the soup is healthy and homemade like this Tuscan kale and potato soup. I know you’ll love it so I’m taking a break from my massive fall cleaning and de-cluttering efforts (not fun) to bring you this super tasty Tuscan kale and potato soup (way more fun!). So let’s get started with some browned Italian sausage, and add to it lots of tasty veg like kale, garlic, onions and some sliced potatoes and make up some magic in a bowl.
You’ll notice the recipe calls for something called coconut milk kefir. This is a super healthy probiotic beverage that’s a little like yogurt. I use it in place of heavy creams and sour cream quite often so I can avoid dairy. You can find the recipe here and it’s way easy. No worries, you can totally use straight up coconut milk or regular dairy cream. Now, I know you’ll all notice I mentioned avoiding dairy but you’ll see the photo below has grated cheese. It’s a bit of finely shredded manchego cheese, which, while it is still dairy, it’s made from sheep’s milk so those of you with any dairy sensitivities will most likely be able to handle manchego. Since it’s an aged cheese, it has nearly no lactose in it and because it’s from sheep’s milk, it has only the A2 casein protein. In my experience, those sensitive to casein, are usually sensitive to the A1 type which is what you usually find in dairy cows here in the U.S. (and causes many issues for many people) unless you source directly from a farmer. I also like to add a little bit of gelatin for some added thickness as well as great health benefits. Gelatin is a superfood for your joints, skin and is a great source of dietary collagen. Now how ’bout some soup!
- 1 pound Italian sausage
- 1 medium onion, diced
- 4 garlic cloves, minced
- 8 cups low sodium vegetable or chicken stock
- 4 cups sliced potatoes (I used fingerlings for cute little circles)
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- 3 cups kale, chopped
- ½ cup coconut milk kefir (or coconut milk, or dairy cream)
- 1 tablespoon gelatin (optional)
- salt to taste
- manchego (or parmesan) cheese, grated for topping (optional)
- In a frying pan, brown the sausage with the onion and garlic.
- While sausage is browning, place broth, potatoes, oregano and pepper flakes in saucepan and heat to boiling.
- Once sausage is browned, add it to the saucepan and boil until potatoes are tender.
- Add kale, coconut kefir (or cream) and gelatin (if using).
- Spoon into bowls and top with cheese if desired.