Egg and veggie quiche cups to GO!

 These. Are. Supremely. SIMPLE.
Preheat oven to 375 degrees

My ingredients: (You can vary as I will with different veggie combos)

12 fresh farm eggs

1 c chopped organic green pepper

1 whole red onion- chopped finely

1/2 c chopped sun dried tomatoes

1-2 tbsp (I prefer 2) coconut oil (this MAKES them- coconut oil TRANSFORMS eggs and mostly everything, and is a great fat to enhance the protein)

Optional: Add 3-5 drops of hot sauce into ingredients before baking.

Salt and pepper (I like garlic salt best)

Line muffin tins with parchment paper, Or simply use a nonstick spray or muffin liner. Fill each cup 3/4 full. This should make a full 12 quiches exactly. Bake for 10-20 minutes until toothpick comes out clean.

Store in a mason jar! 😉 You can also freeze these and reheat in a toaster oven. (We don’t talk about microwaves here. Radiating your food is NOT healthy. Buy a toaster oven)

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Clean chicken zoodle soup: Gluten free

 Wow. We had this for dinner tonight and it was SCRUMPTIOUS! All veggies are chopped using a chop wizard, and the zucchini is spiralized.

Ingredients : 8-10 c chicken broth.  2 c carrots, 1 1/2 c onion. 2 c celery. 3 garlic cloves. 2 zucchini (spiralized). 3 c chopped chicken breast or thigh. 4 Roma tomatoes, chopped.  Fresh parsley. Salt. Garlic salt. Pepper.

I added to my Vitamix:

2 c chicken broth

2 carrots

2 celery sticks

1/2 c onion

1 tomato

3 garlic cloves

Purée together on high until warm. (Makes an “orange” broth. It will be frothy. It’s okay- it will disappear.

Combine puréed mixture into a soup pot and add 8 cups of chicken broth, 1 1/2 c carrots, 1 1/2 c celery, and 1 c chopped onion, remaining tomatoes with 3 cups chopped or shredded chicken (Use baked or grilled breast, thighs, whatever your preference is. For this I used a chicken I had baked, then boiled the rest for soup base.) Bring to boil and simmer on low until veggies are soft.

 I like my soups chunky and my veggies not overcooked!

Add a tsp of Himalayan sea salt, several grinds of a garlic salt mill and pepper to taste. I like to add some fresh parsley and the spiralized zucchini last so that it cooks only to just soft. And serve. Leftovers: store in a mason jar for freshness throughout the week.