Earthy Crust-Free Quiche

Earthy Crust-Free Quiche

Ingredients:
1 pound spinach, coarsely chopped, stems removed
2 cups chopped mixed mushrooms
2 tablespoons extra virgin olive oil
1 clove garlic, minced
3 large, cage free, organic eggs
1 cup silken tofu
1/4 cup toasted pine nuts
Freshly ground black pepper, to taste

Directions:
Preheat oven to 375 degrees. Lightly oil a 9-inch pie plate and set aside.
In a large sauté pan, heat the oil and add the garlic, then the mushrooms. Cook
until golden brown and soft. Add the spinach and stir until wilted.
In a large bowl, beat the eggs until frothy. Whisk in the tofu. Season with
freshly ground black pepper to taste.
Spoon spinach mixture into the pie plate. Pour the egg mixture over top and
sprinkle with the pine nuts.
Bake for 35-40 minutes, until the top is puffy and brown. Once cooled slightly,
cut into 8 wedges. Serve warm or at room temperature.
Banana-Berry Pancakes
Serves 2
These pancakes get their natural sweetness from berries and bananas. The recipe
calls for raspberries, but you can substitute any type of berry. Berries are a great
choice for the Paleo diet. They’re high in antioxidants and add intense flavor and
sweetness to any dish.