Gluten-free quiche | Thermomix 

We are currently staying with my parents while we renovate – some amazing parts, some difficult. Free use of a Thermomix & never ending supply of fresh rosemary  definitely land in the “pros” column!

1 cup buckwheat groats

1/2 cup sunflower seeds

1/2 cup cashews

1/3 cup (or a touch under) coconut flour

7 eggs (1 for crust / 6 for filling)

1/4 of a sweet potato

2 handfuls baby spinach

1 handful parsley

8 mushrooms

10 olives 

100g organic butter

3 sprigs Rosemary (or thyme)

METHOD

  1. Slice mushrooms & sweet potato  thinly
  2. Throw buckwheat groats, cashews & sunflower seeds in Thermomix. Whizz on about speed 8 for 15 seconds. Check the consistency & if similar to a flour, tip into a mixing bowl
  3. Throw Rosemary into the Thermomix & whizz on speed 10 for 15 seconds. Put in 100g organic butter. Set to 100 degrees for 1 minute on about speed 3. Check it’s melted, otherwise just do another 30 seconds 
  4. Tip nut/seed flours back into the Thermomix, mix well & throw in one organic egg.
  5. Press down into a tin – I used a cake tin as I didn’t have a pie/quiche tin. Cook for 10 mins at 180 degrees.
  6. While the crust is cooking, blend 6 organic eggs with the baby spinach & parsley
  7. Slowly pour the egg/spinach/parsley mix into the crust, add the mushroom slices, sweet potato & olives
  8. Cook for 25 minutes at 180 degrees. Serve immediately, with a fresh green salad (simple dressing of olive oil & lemon compliments this dish well

Cheezy omelette 

This is a fabulous balance of protein, healthy fats & carbs. This simple gluten-free, dairy-free vegetarian dish, that should start your day on a good note.

I wasn’t a big egg eater until I saw a Naturopath in July 2015 who suggested I add more to my diet, due to being a lazy pescetarian (I love seafood, but don’t often bother to make it), now I aim for 2 organic eggs every second day.

I would love to hear how you enjoy eggs; or what your favourite breakfast is.

INGREDIENTS

2 x organic eggs (I used Southern Highlands brand – from Wholefoods House in Woollahra)
1 cup kale
2 tablespoons parsley
1 teaspoon olive oil
1 avocado, sliced (If avocadoes are in short supply in your area, or out of season, replace with ricotta or feta)
2 slices preferred bread (I use Naturis organic buckwheat bread)
2 wedges lemon
Chilli flakes (optional)

METHOD

1. Heat the stove to a high heat. Tip in olive oil then kale & parsley.
2.  Stir constantly for 1 minute then crack in 2 eggs & put in 1 teaspoon nutritional yeast. Flip over after 1 minute, take out once cooked.
3. Serve with toast, sliced avocado & lemon wedges. Chilli optional

Omit the buckwheat paleo friends

2 months gluten-free & dairy-free

Well a full 2 months has passed since I ditched gluten & dairy from my diet in the hopes of clearing up my skin.

  • My skin is not better but I feel that it has been a really great learning curve in many ways.
  • I have expanded my repertoire in the kitchen & have dined out in cafes/restaurants less than ever.
  • I buy limited products at the supermarket, a fair bit at health food shops & the balance at my local Farmer’s Market.
  • by crowding out gluten & dairy, I’ve been enjoying even more delicious meals – I’ve added in more raw greens (raw broccolini cut in salads is delicious), baby Tuscan kale is delicious, I’ve nearly perfected a gluten-free quiche crust. I’m nearly able to boil the perfect egg. I’ve eaten more avocadoes in the last 2 months than in my whole life combined.
  • I have realised how little alcohol I drink these days – just 4 times in the last 2 months & all on social occasions.

Doing this elimination diet concurrently with studying through IIN has been beneficial in so many ways – it has made me empathise more with what other people go through when dieting/eliminating/avoiding foods. I had never done a diet in my life before this (apart from one time as a teenager when me & my friend Katie decided to do a diet & lasted oh, about 40 minutes, before we decided burritos were a brilliant idea)
I can eat eggs most of the time without gagging (but often still struggle to eat them).
I am still not amazing at eating sustainable seafood every second day. If I had a personal chef & was served a piece of salmon, sardine fillets, oysters, squid, barramundi or prawns, I would be thrilled but it all seems like an effort at the end of a long day at work with tired children in tow. I don’t make it to the seafood shop even though it is only 100 metres from my home.

I’ve been taking zinc & Vitamin D supplements for one month.
I have been getting a little more sunlight on my forearms where possible – get in me Vitamin D!

There have been 3 mornings I have woken up with distinctly better skin:

  1. I was doing a live-in nanny job for a family whose kids I have looked after for 10 years. It was a peaceful night, I didn’t sleep long enough (about 6 hours)
  2. After a night out to dinner with friends. I had spices but no gluten or dairy. I had way too many drinks – which for me means about 3 glasses of wine & 2-3 vodka sodas with fresh lime. I slept at home this night, but it was a child-free night. I woke up feeling HORRENDOUS but with fabulous skin.
  3. a night out for a girl friend’s housewarming last week. I got home at 1am, much later than my normal bedtime, & slept about 7-8 hours. I drank vodka soda with fresh lime. I slept at my parents house.

So in conclusion, I had slept in three different houses, but the common theme was having a RELAXING night out. My conclusion, as an unqualified nobody, is that the ‘rash’ is caused by stress.

So the next issue / question is how to resolve this. I don’t think of myself as a ‘stressed’ person & I am always conscious that there are people out there much worse off than me. I have family. I have 2 beautiful sons who drive me mad daily. I have a (recently repaired) roof over my head. I have a job. I have lovely friends, many of whom I have known for close to 30 years. I am loving my study. I enjoy my morning run/walk to work (most days), despite always being in a rush. I love cooking meals every day. I love playing hockey for my club. So what is making me stressed?

Now can somebody pass me a piece of bread & wheel of cheese?


  
  
  
  

Quiche with GF crust

Let me preface this post by saying Georgeats aka Georgia McDermott aka that chick who makes abso-f*cking-lutely everything she photographs & creates look amazing was my inspiration for this dish. I was up for a challenge & thought I could make her Rainbow Pie with buttery hazelnut crust.

A few minor obstacles in the first thirty seconds: no hazelnuts or hazelnut meal. Next was no pumpkin. Third is I am on a specialised food plan currently which means no dairy. No feta for me. Next is no chilli. I am also intolerant to onions. Sh*t, is anything going to be the same? Not really….unless you count that mine has eggs & a crust. Georgia your dish is the inspiration for mine, but mine looks pathetic in comparison to the vibrant colours of your rainbow chard (mine looked like a rainbow before I put them in the oven, then melted down to a murky pinky/brown by the time I excitedly pulled them out of the oven)

INGREDIENTS // CRUST
1 1/4 cup almond meal
3/4 cup buckwheat flour (I just whizz up buckwheat groats in a spice blender)
1/3 cup coconut flour
1 organic egg. Read the label peeps, free-range means nothing.
100g organic salted butter, melted
1 tbspn fresh rosemary

INGREDIENTS // FILLING
6 organic eggs
2 tbspns broccoli
1/4 cup rainbow chard, sliced
Handful spinach leaves
1/2 cup sweet potato, roasted in Rosemary

METHOD
1. Pre-heat oven to 200 degrees Celsius. Slice sweet potato, throw in the oven with a glug of olive oil, set the timer for 20 minutes.
2. While the sweet potato is in the oven, mix together the crust ingredients, then press into the tin/s. Of course I actually don’t have a pie tin either so I used two oversized ramekins, lined with baking paper.
3. Pull the sweet potato out of the oven, drop the temperature to 180 degrees celsius & throw in the pie crust. Set the timer for 10 minutes.
4. While the crust is in the oven, whisk up the eggs. Chop the chard & parsley. Try not to eat all the roast sweet potato.
5. Take out the crust, leave the oven on, throw in the egg filling with parsley & sweet potato, chard on top. Unlike me, put on a timer for 25 mins. Check it is cooked in the middle.