Quiche (Gluten Free)

Loads of quiches!!! I dont make mine with a crust – why do you need a crust aside from adding more unwanted, and unnecessary calories? Pastry?? No thanks!!! No- crust quiche is SO easy to make even I can do it easily and thats saying something!

So..mine are so easy even a 5 year old can make them. No excuses! One of the MANY great things I love about these quiches is they can be eaten for breakfast, lunch, dinner or snack – anytime, any place. High in protein and low in calories, carbs and fat. Easy to digest and DELISH hot or cold.

NEVER NEVER NEVER microwave your food to heat it up. What do you think you are doing to all the good nutrients in the beautiful food you have prepared aside from nuking them? Do yourself a favour a throw that disgusting piece of machinery out. End of rant.

I like things simple, fast, efficient and easy in the kitchen if you have not figured that out yet! Healthy can be fast!! Fast healthy food! I LOVE IT!!! I prefer to spend as little time in the kitchen as possible!! So here is how to make delicious quiche with 10 minutes of preparation time!! YAY!!!

Ingredients:

Can be anything really, but always use organic free range eggs. Why? Google what cage hens look like- make sure you hit the ‘image’ button. You will never eat cage eggs again. ‘Free range’ does not mean the hens are kept outside all the time. It means they get 15 minutes of free time in some kind of free space. It is all marketing and lies.

I will do a post on eggs and hens and who came first – the chicken or the egg – in a later post.  Mean time- pay a couple of dollars more for your eggs and eat for life. It REALLY won’t kill you.

• 6 eggs.
• Use whatever vegetables you have in the fridge – knock yourself out with food combos!
• Fresh herbs from your garden – I know you have one!
• Cheese if you really must.  I rarely add cheese – too rich for me, and wayyy to many calories.
• Paprika, salt and pepper.

This one has loads of spinach in it (my favourite), sundried tomatoes, fresh tomatoes, asparagus, onion, yellow capsicum and…there actually is a bit of feta in this one, salt, pepper and paprika.

This one has tomato, sping onion, onion, grated carrot, salt, pepper and paprika with fresh basil, served with salad:

Now we model pretty much everything I had in my vegetable drawer at the time plus salt, pepper and paprika. You cant really go wrong with veges. I just LOVE spinach in as many things as possible, this also has everything mentioned above aside from cheese, plus chopped zucchini and grated carrots. All you need to do is chop up everything you want to add, throw them in together with your 6 eggs, mix well and pour into your serving plate for the oven. Voila! No need to grease the bowl- it wont stick. I use pottery; dont use non stick pans they are not good for you especially when the non stick starts coming off as it always does. Cook for about 30 minutes at 180C. It will depend on your oven and the size of your quiche. Keep an eye on it – burnt quiche is bad quiche!

6 egg quiche will slice into 6 pieces. Therefore that is one egg per serve. Not much at all. Perrfect for people who like light taste food, and need it fast.

Enjoy!!

Vietnamese Wraps (Gluten Free)

A personal favourite of mine.

These are so easy to make. A little fiddly but soooo worth it.

You can buy the wraps from the supermarket in the Asian section. All you need is a bowl of hot water to drop them into. Once they are in the water they instantly soften and you can add all the goodies you like.

These have smoked salmon, avocado, fresh coriander and mint, baby spinach, and mango. Go nuts!! Add what you like!! Add some nuts!!! A great sauce to have with them is sweet chilli sauce, but I also like them clean – no sauce. Its up to you!!

Very light in calories, fun to make and incredibly tasty.

These are Gluten Free- the wrap is made from rice. Perrfect!!!!

Halloumi and Zucchini Gluten Free Fritters

Halloumi is a Middle Eastern cheese often used for grilling. Many people call it the ‘squeeky’ cheese. Halloumi is produced as a mixture of goat’s and sheep’s milk, and is similar to mozzarella cheese. This cheese can be fried or grilled due to its high melting point and  halloumi is often paired with salads and fruits, particularly watermelon.        I LOVE IT!!

Ingredients: 300g Zucchini; 4 spring onions thinly sliced; 200g halloumicoarsely grated; ¼ cup Gluten Free flour; 2 eggs; 1 tbsp chopped fresh dill to garnish; 1/3 Cup Greek Yoghurt

How to make them work:

Coarsely grate the zucchini and squeeze out as much liquid as possible in your hands or in a clean tea towel.  Combine the zucchini with the spring onion, halloumi, flour, eggs and dill.  Season well with salt and cracked pepper

Heat your oil- (use either rice bran oil or coconut oil) in a large heavy-based frying pan.  Form fritters (using heaped teaspoons of the mixture) and cook in batches for 2 minutes each side, or until golden and firm.  Drain on crumpled paper towels.  Top each fritter with ½ a teaspoon of yoghurt.

Makes 45 – so you can feed an army

Of course you can have these for lunch, for dinner, or as a snack. Hot or cold. You choose.