Now that people are avoiding red meat and other animal products many are low in precious B vitamins which play important roles in energy production and food metabolism. Vitamin B12 is only present in animal products so if you do avoid red meat you can still obtain through poultry, eggs and dairy.
The body doesn’t store B vitamins well and the need increases with stress, as well as if you smoke, use alcohol or drugs, or make poor lifestyle choices (aka stress), etc.
This recipe is so quick and easy there is no excuse not to make it! The chickpea pasta is higher in protein, iron, and fiber than regular pasta and the nutritional yeast contains a hefty dose of B vitamins. Pair this with a good quality tomato sauce and throw in a little garlic for an anti-inflammatory boost to create a delicious and nutritious meal.
1 sheet thawed puff pastry (use while the pastry is still cold)
1/2 cup milk
4 large eggs
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup diced, cooked ham
3/4 cup Gruyere cheese, shredded
3 tablespoons Parmesan cheese, finely grated
2 scallions, sliced
1 bunch of asparagus, trimmed
Directions
Preheat oven to 400°F and lightly grease an 8-9″ pie plate.
Roll the puff pastry out to larger than the size of your pie plate. Press pastry into the pie plate. Trim edges and set trimmings aside in the refrigerator to use later for the top of the quiche.
In a medium bowl, whisk together milk, eggs, salt, and pepper. Sprinkle ham, ½ cup Gruyere cheese and scallions on top of the pastry. Pour egg mixture over top and sprinkle with remaining ¼ cup Gruyere cheese and the grated Parmesan cheese.
Arrange the spears of asparagus on top of the egg and cheese mixture.
Combine reserved trimmings and roll out. Using a pizza wheel or a sharp knife, cut the pastry into uneven strips. Arrange strips over the asparagus.
Bake for 25-35 minutes until pastry is golden brown and eggs are completely set. Let the quiche rest for 10 minutes before slicing.
Rinse fish, pat dry, and season with salt and pepper.
In a medium-size bowl, combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually add beer, incorporating well, until a thin batter is formed.
Dip cod fillets into the batter, then carefully drop one at a time into hot oil. Fry fish, turning until sides are evenly golden brown. Drain on paper towels, and serve warm.
Serve with coleslaw, malt vinegar, lemon, or tartar sauce.
Veggie egg ‘nests’ are an easy breakfast or brunch treat and can be made with a variety of vegetables like potatoes, zucchini, sweet potatoes or a mixture of two or more!
Prep Time: 15 mins • Cook Time: 35 mins • Total Time: 50 mins
Makes 6 Servings
Ingredients
Save time with already prepared spiralized vegetables. They’re gluten-free and come without sauce or seasoning, so you can use them just the way you like!
4 cups shredded potato
1 teaspoon salt
1/2 teaspoon pepper
1 egg, beaten
1 ounce aged white cheddar cheese, grated
boiled eggs
Directions
Preheat oven to 400°F.
Grease a 12-hole muffin pan.
In a bowl place shredded potatoes, salt, pepper, 1 beaten egg, and cheddar.
Press shredded potato into the bottom and sides of each muffin cup.
Impress your guests with this elegant pork tenderloin recipe. It’s delicious and also easy to make using prepared puff pastry sheets.
Ingredients
1 1/4 pound boneless pork tenderloin 1/8 teaspoon ground black pepper 1 tablespoon vegetable oil 1 egg 1 tablespoon water 1 package (10 ounces) frozen broccoli florets, thawed and well drained 1/2 cup grated provolone cheese 2 tablespoons all-purpose flour 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed 2 tablespoons Dijon mustard
Directions
Heat oven to 400°F.
Season the pork tenderloin with black pepper. Heat vegetable oil in a large skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on all sides.
Beat together egg and water in a small bowl with a fork. Add broccoli and cheese to a medium-size bowl; stir to combine.
Sprinkle the flour on a clean work surface and unfold the pastry sheet on the floured surface. Roll the pastry sheet into a 10-inch square.
Brush the rolled pastry with the Dijon mustard. Spread the broccoli mixture on the pastry to within 1 inch of the edge. Place the pork on the bottom third of the pastry. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.
