Pepper Quiche Cups

Ingredients:

• 2 organic peppers
• 3 eggs [organic, pasture-raised]                                        
• 1/4 cup of organic tomatoes
• 1/4 cup of onion
• 1/4 cup of broccoli
• 1/4 of your choice of raw shredded cheese (optional)
• 1 tbsp of ghee
• 1/8 cup of organic milk (or nut milk)
• 1/8 tsp of cayenne pepper (optional for heat)
• pinch of black pepper
• pinch of sea salt

Directions:                                                                                                                                                                 

1.  Cut and core the peppers to prepare them for the filling. Preheat the over to 375degrees.
2.  In a medium mixing bowl, mix together the egg, milk and cheese.
3.  Over medium-low heat ghee butter in a large saucepan. Add vegetables. Cook slowly, stirring occasionally until the vegetables are soft. If you are using meat, ensure that you cook it first.
4.  Mix vegetables into the egg mixture and add a pinch of pepper and sea salt.
5.  Place on a baking sheet and bake for 35 minutes or until the filling is cooked (you should be able to cleanly pull out a tooth pick from the middle of a pepper cup).

Helpful Hint: Do your best to use peppers that are as symmetrical as possible so when cut in half they can sit fairly flat on a baking dish.

Lemon Rosemary Hummus

Ingredients:

•  Option 1: 2 c of dried garbanzo beans- (soaked, cooked, and drained) 
• Option 2: 1 large can of garbanzo beans (drained)
• 2 cloves of garlic
• 2 T olive oil
• 1/4 c of tahini
• 1/4 c of water
• 1 drop of lemon EO or Juice from 1/2 a lemon         
• 1 drop of Rosemary EO (optional)
• 1/4 t of Celtic or Himalayan sea salt
• Can also add herbs or spices (or Braggs Spice mix)

Directions:

• Combine all ingredients in a food processor.
• Blend till smooth. Add a little water if it seems too thick.
• Seasoning on top. Serve with carrots, celery, traditional sourdough or rye bread pieces.              

Pumpkin Muffins

Ingredients

• 2 cups Blanched Almond Flour
• 3 tablespoons Coconut Flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cardamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon sea salt
• 3/4 cup pumpkin puree (fresh or BPA-free canned)
• 1/3 cup organic unsweetened applesauce
• 2 large eggs at room temperature
• 2 tablespoons coconut oil, melted
• 1 teaspoon pure vanilla extract
• Optional add-ins: 1/4 chopped nuts, chocolate chips, dried fruit or pumpkin seeds

** Alternative:  I add 1 drop each of Cinnamon, Nutmeg, Ginger, and Clove Essential Oils (Young Living only)  and omit the1/4 teaspoon of Nutmeg, Ginger and Cloves)**

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Instructions

1. Preheat oven to 350 degrees.
2. Line muffin tin with baking cups.
3. Place the almond flour, coconut flour, baking soda, spices and salt in a small bowl and mix to combine.
4. Place the wet ingredients in a bowl and mix on high (standing mixer or hand held).
5. Slowly incorporate the dry ingredients into the wet, mixing until smooth.
6. Gently fold in the optional add-ins.
7. Spoon or scoop the batter into prepared muffin tins filling each cup 2/3 full
8. Bake for 25 minutes