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Living In God's Exquisite, Miraculous SufficiencyBacon, Endive, Gruyere Quiche

This recipe comes from the “All Day I Dream About Food” blog. I made this today finally with a little modification, and you can check out my blog for more details & pictures, but I’ll cut an paste the recipe here with 1 picture.

To Doris’ Blog for Recipe

Serves 6.

  • 8 slices thick-cut bacon, chopped
  • 4 heads California endive
  • 4 oz Gruyere cheese, grated (about 1 cup)
  • 5 large eggs
  • 1 cup heavy cream
  • 1 clove garlic, pressed
  • 1/2 tsp salt
  • 1/4 tsp pepper

Preheat oven to 350° F and grease a glass or ceramic pie plate well.

In a large skillet over medium-high heat, cook bacon until crisp. Remove with a slotted spoon and let drain on a paper-towel lined plate. Drain all but 1 tbsp of bacon fat from skillet.

Cut off root end of endive and slice into 1/2 inch slices. Add endive to skillet over medium-high heat and cook until wilted and soft, about 6 to 7 minutes.

Layer endive, bacon and shredded Gruyere in pie plate. In a large bowl, whisk together eggs, cream, garlic, salt and pepper until well-combined. Pour filling over endive, bacon and cheese in pie plate. Bake 30 minutes, or until top is puffy and golden brown and quiche is set and no longer jiggles when shaken. 2 years ago

Living In God's Exquisite, Miraculous SufficiencyGrain Free Pizza (No Starch, No Sugar - Low Carb)

I found this recipe from a food blogger and it’s for a low carb Pizza crust. It’s soooo easy. I modified for the pizza stone size I had, which is probably about 12” in diameter.

  • 1.5 cups ground flaxseed
  • 1 cup finely grated parmesan
  • 3 eggs

Preheat oven to 350° F.

Mix dry ingredients. Whisk eggs in a small bowl. Gently pour 3/4ths of the egg into the dry mixture. Using a fork, mix until all the dry ingredients are wet. If it still seems like it needs more moisture, all the rest of the egg.

Let mixture stand for 5 min.

Roll mixture onto the pizza stone (or baking sheet lined with parchment paper to about the thickness of a thin pizza crust. If doing this by hand, either have watery wet hands or put some olive oil on your hands so it doesn’t stick to mixture. If using a rolling pin, water or oil rolling pin before rolling.

Bake for 8 min.

Take out of oven and put toppings on. Bake for another 15 min.

You can use anything almost for toppings. I only had enough walnut pesto sauce for half the pizza. The other half I used a marinara sauce. I topped with shredded rotisserie chicken, fresh basil, prosciutto, and shredded cheddar cheese. It was soooo yummy.

Oh, and for the crust, I also used some dried herbs like basil, oregano, thyme to give it more flavor.

The crust can also be made into a cracker, as this is one of the things I’ve missed since going no grain, no starch – my crackers.

If you’d like more details of this recipe, please visit my blog at:
Grain Free Pizza Recipe2 years ago

Living In God's Exquisite, Miraculous SufficiencyItalian Meatballs Using Almond Meal & Parmesan

This is taken from a free eBook from Mark Sisson’s “Mark’s Daily Apple” blog.

Makes 20 large or 30 medium meatballs.

  • 1 lb ground beef (or bison)
  • 1 lb sweet Italian sausage
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary, minced
  • 3 springs fresh thyme, minced
  • 1 long sprig fresh oregano, minced
  • 1/2 cup roughly chopped flat leaf parsley
  • 1/2 small yellow onion, roughly chopped
  • 1/2 cup almond meal
  • 2 eggs, whisked
  • 1 tspn red pepper flakes
  • a few grinds black pepper
  • 1/4 cup cream (optional)
  • 1/2 cup finely shredded parmesan (optional)
  • 1/4 cup bacon fat

Remove the Italina sausage from its casing. Mix all the ingredients, except bacon fat, together until well combined. With lightly oiled hands, roll the meatballs into the desired size.

To cook, heat bacon fat in a saute pan over medium to medium-high heat. Ocne hot, add the meatballs. Fry 5-7 minutes, until bottom is browned.

Turn meatballs to opposite side and fry until the side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.

  • I did not have most of the fresh herbs, so I just eyeballed and used a little less than what would be for fresh herbs (oregano, thyme, rosemary) using dry herbs.
  • Next time I might bake this on Broil in the oven, to help save some fat.
  • I could not find where I had the sweet Italian sausage, so I used a different Chicken Parmesan Sausage. It tasted great. Maybe using pork would give it a fattier taste? When chicken sausages were on sale not too long ago, I bought 3 links of 4-5 different kinds. I think 3 links is a little more than a pound.
  • I thought I was doing this recipe, but I made a few changes. Used 3 eggs instead of 2, added a little more red pepper flakes, which made it spicier. Used a little more ground sirloin. I mainly eyeballed things and mine made 60 medium sized meatballs. It took awhile to pan fry these, but probably putting it on 2-3 large cookie sheets would’ve made it a lot quicker and spray with olive oil.
  • It’s best if you have tongs to turn the meatballs and do not put the meatballs too close together, as it makes turning them harder.
    You do not need a sauce for these, but if you do, probably a tomatoey sauce would be better than a cream sauce, IMHO. 2 years ago

Living In God's Exquisite, Miraculous SufficiencyNew England Clam Chowder With Cauliflower Instead of Potatoes

Makes 4 Generous Servings

  • 3 slices thick-cut bacon, chopped
  • 1 medium onion, finely chopped
  • 2 celery ribs, finely chopped
  • 2 cloves garlic, minced
  • 3 cups chicken stock
  • 2 cups diced celery root
  • 1/2 tspn sea salt
  • 3 cups half-and-half
  • 4 (6.5 oz) cans chopped clams, with their juices
  • 2 Tbspn. fresh parsley, finely chopped
  • 3 Tbspn butter
  • Sea salt & pepper, to taste

Cook bacon in a large pot over medium heat until browned, but not crispy. Remove bacon with a slotted spoon and set aside. Add onion, celery ribs, and garlic; saute until vegetables are soft. Stir in stock, celery root, and salt. Cover and cook chowder until celery root is cooked but still firm.

Add half-and-half, reserved bacon, clams (including juices), parsley, and butter; simmer for 3 more minutes.

Season to taste with salt & pepper. Serve hot.

  • I didn’t have half & half, rather I had heavy cream. Only had about 1.75 cups of this and made up for the difference by using extra low-sodium natural chicken stock.
  • I didn’t have celery root (this was too expensive and didn’t look good in the store), so I used cauliflower instead. I cut the flowers, then I sliced them thinly. Saute them separately from the onions & celery.
  • Next time if I use heavy cream, I don’t really think you need to add the butter. It just makes it way too fattening. It tastes pretty rich already.
  • If you want it creamier, you could take some of the cauliflower & maybe some chicken stock and puree this and pour this into the soup. I did not do this as my kids and I prefer a brothier soup, rather than creamy.
  • I used 3 cans of whole clams. Like this much better than minced clams. Got my cans of clams at Trader Joe’s, but I bet it would taste really good with fresh clams.
  • My kids and I did NOT miss the potatoes. The cauliflower is still white and it still had a firm, slightly soft texture, which is somewhat similar to the potato without ANY starch, while lots of fiber. Good deal!
  • No salt was needed for this soup, as all the ingredients had plenty of flavor.
  • This is a very kid-friendly dish and makes WAY more than 4 servings. For my kids and I, this makes about 9 servings. 2 years ago

Living In God's Exquisite, Miraculous SufficiencyIndian Spiced Sauteed Mahi Mahi

This recipe was taken from Jorge Cruise’s Belly Fat Cure Fast Track book. It’s in Section 5 – The Ultimate Carb Swap Recipes.

Makes 4 Servings

  • 1/4 cup olive oil
  • 2 Tbspn lemon juice
  • 4 cloves garlic, minced
  • 1 Tbspn fresh ginger, minced
  • 1 tspn. ground turmeric
  • 1 tspn ground cumin
  • 1 tspn dried thyme
  • 1/4 tspn cayenne pepper
  • Pinch ground cloves
  • Pinch ground cinnamon
  • 1/2 tspn black pepper
  • 1/2 tspn sea salt
  • 1/4 cup plain Greek yogurt
  • 2 Tbspn cilantro, chopped (for garnish)
Ingredients for Zucchini Ribbons
  • 2 medium zucchini
  • 2 Tbspn butter

Place tilapia fillets in a large zip-top bag. Stir together remaining ingredients, except cilantro & zucchini, in a medium bowl and pour into bag with the fish. Gently massage bag to coat fish with marinade, then seal bag. Marinate in refrigerator for 30 min. or up to 4 hours.

Remove fish from refrigerator about 30 min. before cooking. Remove fillets from marinade and shake off any excess. Discard marinade.

While fillets come to room temperature, cut off ends of zucchini. Use a vegetable peeler down the length of each zucchini to make “ribbons.”

Preheat grill for direct cooking over medium heat. (Be sure to brush and oil the grate well before cooking.)

Cook fish for 5 min. per side or until it is cooked through and flakes easily with a fork. Transfer to serving platter and cover loosely with foil.

Melt butter in a medium skillet. Saute zucchini ribbons for 2-3 min.

Serve grilled tiapia and zucchini immediately. Garnish with cilantro.

  • You can use another fish that is hearty and does not crumble (not a delicate fish). I used mahi mahi pieces instead of fillets and it worked just fine. In fact, you can probably use this marinade on other things like chicken, beef, lamb, bison, turkey, etc.
  • I did not read ahead regarding marinating it and didn’t want to wait. Instead of using a bag, I mixed all the stuff together well, then pour it over the mahi mahi pieces that was in a separate bowl and used my hands to mix everything well.
  • You don’t have to use a grill. I sauteed everything in a large pan and poured all the marinade in with the fish that was left over. I cooked on medium heat while the pan was covered for about 5 min. Then, I flipped the fish pieces over and covered to cook again for another 5 min.
  • Though I had zucchinis, that wasn’t what I wanted to eat. I just made a bed of fresh baby spinach and poured the fish over the uncooked spinach. I garnished with red pepper slices, as I didn’t feel like chopping cilantro.
  • This is a spicy dish. Also, I did not use as much oil as it said to use, rather maybe 1/8th cup instead. I used a fat freek Greek yogurt. Very delicious!!! 2 years ago

Living In God's Exquisite, Miraculous SufficiencyRoasted Garlic Caulifllower w/Garlic Rice & Sausage

This recipe is adapted from Average Betty’s “Garlic Roasted Cauliflower”.

Ingredients for Garlic Roasted Cauliflower
  • 1 medium head cauliflower broken into florets
  • olive oil
  • juice of 1 lemon
  • 1/4 c finely minced garlic
  • sea salt & fresh ground pepper
  • Parmesan cheese, finely grated

Preheat oven to Broil (450° F). Place florets in a big bowl and coat with olive oil, lemon juice, minced garlic, salt & pepper. Toss florets to coat. Spread florets on a baking sheet. Cook on Broil for 15 min. Sprinkle florets with Parmesan cheese. Return to oven on broil for another 10-12 min.

Other Ingredients
  • 1 lb kielbasa sausage, sliced
  • 2-3 cups cooked brown rice, cold
  • 2 zucchini sliced into thin sticks
  • 1/2 large head of garlic, minced
  • grapeseed oil

Saute sausage until lightly browned. Set aside. Stir fry brown rice in grapeseed oil until lightly browned. Add garlic and cook for another 1-2 min. Add zucchini and cook for another 2-3 min.

Stir together rice mixture with sausage & cauliflower.

This dish is very garlicky and has a slight tang from the lemon juice. My kids totally LOVED this dish, and it’s high in fiber. Instead of the sausage, you could add any meat or no meat at all.

Sorry, no picture, though. 3 years ago

Living In God's Exquisite, Miraculous SufficiencySouthwestern Chicken Wrap

I’m hoping this recipe turns out good. If it doesn’t, I’ll pull it from here, but for now, this recipe is adapted from “Lunch Boxes & Snacks” by Annabel Karmel.

2 small skinless, boneless chicken breast, flattened to 1/4” thick
3-4 tspns Fajita Seasoning (see recipe following)
2 tpsns olive oil
2 tspns lime juice

4 tbspns light sour cream
4 tbpsns mayonnaise
1 tspn lime juice
salt & freshly ground pepper

4 small rice tortillas (gluten free)
shredded romaine lettuce
halved heirloom tomatoes

Fajita Seasoning Ingredients:
2 tspns chili powder
1 tspn sea salt
1 tspn paprika
1 tspn organic raw sugar
1/2 tspn onion powder
1/4 tspn garlic powder
1/4 tspn cayenne pepper
1/4 tspn cumin

Mix the fajita seasoning, oil, and lime juice together. Cut the chicken into strips that resemble chicken tender strips. There is about 3-4 strips per chicken breast half.

Preheat the broiler to high and broil chicken 5” from the heat source for 5-6 min per side until cooked through. Allow to cool, then refrigerate until needed.

Slice cold chicken into thin, smaller strips.

Mix together sour cream, mayo, lime juice, salt & pepper. Spread on torillas, then scatter lettuce & tomato on top, layer with chicken strips down the center and roll up.

You can also add black beans & corn for larger tortillas.

Wrap in foil, plastic wrap or wax paper or whatever you want to wrap in. 3 years ago

Living In God's Exquisite, Miraculous SufficiencyChicken Chili

This is adapted from the book “The Cleaner Plate Club” by Beth Bader and Ali Benjamin. It’s a great book I borrowed from the library that is more than a cookbook. I’m going to eventually get it and add it to my collection of cookbooks I use.

I’m going to give what I actually made for the recipe today.

- Extra Virgin Olive Oil
- 3.3 lbs of organic natural thighs (boneless)
- 1 large onion, chopped
- 2-14oz cans of diced tomatoes w/chilis
- 2-14oz cans of low sodium organic chicken broth
- 1-20oz can red kidney beans (TJ’s)
- 1-14 oz can black beans (TJ’s)
- 2 bay leaves
- 1 tspn sea salt
- 1 tbspn unsweetened cocoa powder
- 1/2 tspn ground cinnamon
- 2 tspns ground cumin
- 2 tbspn dried oregano
- 1/4 cup chili powder
- shredded cheddar cheese

Heat oil on medium high. Brown chicken on both sides. Place chicken in crockpot. Saute onions until almost translucent. Place in crockpot.

Add spices & seasonings. Add tomatoes & chicken broth. Cook on LOW on crockpot setting for 6 hrs. Stir. Last 2 hrs, add a cup or so of uncooked brown rice. Cook on HIGH for final 2 hrs. Last 1/2 hr, add 1/2 bag of roasted corn (I use TJ’s brand).

Before serving, stir and break up chicken some. By this time, the chicken should be very tender and it should not take too much to shred it.

Top with shredded cheese, if desired.

Since I used brown rice, this has a longer cooking time. I put the rice in with the frozen roasted corn, which was a big mistake. This increased the cooking time by another hour. I’m guessing if I didn’t do this until the 15 min., it would’ve saved me almost an hour.

Anyway, my children totally LOVED this chicken chili and said it was the best they ever had. It helped to really brown the chicken before putting it in the crockpot. Sauting the onions allows the sugar in the onions to carmelize.

I have no clue what the unsweetened cocoa did, but this chicken chili had such wonderful flavor. The brown rice made it pretty hearty and though it’s pretty warm outside, this was still great to eat. However, this would probably be best on a cold day.

We have a lot leftover, as you can’t eat a lot. Very filling. 3 years ago

Living In God's Exquisite, Miraculous SufficiencyChicken Sausage in Pink Pasta Sauce

  • 1 bag TJ’s fusilli brown rice pasta
  • 1 red pepper, diced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 zucchini, in noodles (or spirals or diced)
  • 2 lb TJ’s chicken sausage, sliced
  • 1 large can TJ’s organic tomatoes, diced & no salt added
  • 2 block TJ’s cream cheese, cubed
  • TJ’s olive oil
  • salt & pepper, to taste

Prepare fusilli pasta according to package directions.

In a skillet, brown sausage. Remove and set aside.

In a large skillet, lightly cook red pepper, zucchini, and onions. Add garlic when vegetables are nearly cooked. Add cooked sausage. Add can of tomatoes & cream cheese. Simmer mixture until cheese is melted.

Pour mixture over pasta and toss to combine.


This makes a HUGE bowl, probably enough for more than 12 servings. 3 years ago

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