I’m back in the kitchen this week and feeling like me again! Here’s three recipes I tried this week:
Broccoli and Cheese Crustless Quiche
Recipe by: Homemade interest
We’re still trying to get our morning routine down, and for that breakfast always feels like a rush. This week I decided to whip up this keto recipe, which is low carb and high fat, with only five ingredients. I made a vegetarian version (no ham) and topped it with fresh dill….and it was delicious! The quiche is very filling and satisfying, and easy for us to grab and go throughout the week.
Low-Carb Zucchini Lasagna Skillet
Recipe by: Primavera Kitchen
This week I was excited to play with some new wedding gifts, including the KitchenAid Vegetable Sheet Cutter (thanks, Linda)! I’ve made variations of zucchini lasagna before, as boats, zoodles, you name it. My biggest problem with zucchini remains to be the moisture content. I followed this recipe (rinse, pat dry, salt on paper towels), but the zoodles still came out a bit soggy. Buuuuuuuuut it still tasted amazing, so that says something. This recipe was the closest thing I’ve made to the real thing!
Garlic Parmesan Roasted Cauliflower
Recipe by: Primavera Kitchen
So once upon a time I jumped on the cauliflower train, HARD. And sadly, I over-did it. BY A LOT. I made cauliflower pizza, cauliflower wings, cauliflower tots, cauliflower breadsticks, cauliflower soup, you get it. Poor James. It got so bad that even the smell of cooked cauliflower made us sick. So, it’s been awhile and I wanted to try something simple. This recipe is really for a side dish, but I made it as a salad and topped it over a bed of spinach. It was incredibly simple, but didn’t really do it for me on its own. If I make this again I think I’ll roast other vegetables along with it, to balance the cauliflower. Ahhhh, cauli. I want to love you, I really do.
