Say hello to...broccoli cheese quiche.

I'm in the process of recovering from mono. At my worst, I was mostly eating yogurt and scrambled eggs, but as my tonsils have improved I've tried to include other food groups. So I decided to make quiche, since I could add to it whatever I wanted. My recipe is crustless, but you can always add an easy gf pre-mix package, a homemade crust, or crumbled potatoes on the bottom layer. Feel free to adapt veggies of your choice, like adding spinach. Also, I like to use tomato sauce in place of milk to give it a more tomato-ey taste. I've enjoyed this recipe so much that I've made it 3 times this week :P

Ingredients

3 whole eggs

3 egg whites

1 1/2 cup shredded cheese (I use cheddar & mozarella)

1 cup of tomato sauce or 1 cup of milk/soy milk

About 2 broccoli heads, cut to small pieces

4-5 slices of gf ham or turkey sandwich meat, cut into bite-size pieces

1 tsp sea salt

1/4 tsp black pepper

1/4 tsp nutmeg

Sprinkled fresh herbs (thyme, basil, marjoram)

1. Pre-heat oven to 350.

2. Spray pan or casserole dish with cooking oil. If using a crust or potatoes, cover the bottom layer with it.

3. In a medium bowl mix broccolli, ham, and cheeses. Spread over the bottom of the pan.

4. In a small bowl whisk whole eggs, egg whites, milk or sauce, and spices until well combined. Gently pour mixture over the vegetables and cheeses. Sprinkle the with more nutmeg.

5. Bake 40-50min or until a toothpick comes out clean. Let sit at least 10-15 min so it can set.

Say hello to...chicken satay noodle salad.

My friend introduced this unique pasta dish to me when I was visiting her in California a few years back. I sort of forgot about it until my sister-in-law was visiting and is allergic to tomatoes, thus no tomato sauce for her. This recipe was adapted from Everyday with Rachel Ray.

Ingredients:

1 lb whole grain gluten-free spaghetti

1/3 cup smooth peanut butter

2 tbsp honey

1/4 cup warm water

1/4 cup gluten-free soy sauce

juice of 2 limes

1 tsp hot pepper sauce

1 clove of garlic, grated

3 tbsp of olive oil/vegetable oil

2 cup of chicken, diced

1 cup of spinach (optional)

1/3 cup carrots, shredded

4 green onions or broccoli, chopped

1/4 cup peanuts, chopped

2 tbsp cilantro, chopped

1. Cut chicken breasts into bite-size pieces and bake or fry.

2. Bring large pot to a boil, salt it, and add pasta. Once fully cooked, drain, rinse, and set aside.

3. In a large bowl, whisk peanut butter, honey, and 1/4 cup warm water. Whisk in hot sauce, lime juice, soy sauce, and garlic. Pour in oil in a steady stream, whisking to combine.

4. Add reserved noodles to sauce, and toss to coat.

5. Place noodles in 4 shallow bowls. Top with chicken, grated carrots, green vegetables, peanuts, and cilantro.

Say hello to...easy chickpea salad.

I often soak and boil my own chickpea's on a Sunday so that I can toss some onto one of my packed lunch salads. It adds a nice variety and taste to an often plain salad. I had some in my fridge that I wanted to use up and decided to make a salad. I added some sliced leeks, sliced tomatoes, sliced celery, a few nuts, and drizzled it with my favorite balsamic mustard vinaigrette. It was a quick, easy, and tasteful salad to snack on or combine with a meal. It's a good way to get rid of vegetables in your fridge too ;)