Tagged organic

Organic Zucchini, Leek and Goat Cheese Quiche, Lactose Free

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I absolutely love quiche, but being lactose intolerant makes it near impossible to eat it! (As in, more than 1 piece!)  Plus, who needs all of that dairy?  I put together this recipe with the ingredients I had on hand and my family loved it.  My husband described it as “light” and my toddler wanted more.  If you can’t find mini leeks (my local organic farm market sells them on occasion), you can use 1 large.

Organic Zucchini, Leek and Goat Cheese Quiche, Lactose Free
  • 2 tbsp organic coconut oil for sauteeing
  • 3 organic mini leeks, sliced
  • ½ large organic zucchini, thinly sliced
  • ½ cup organic coconut milk
  • 6 organic eggs
  • 2oz organic goat cheese
  • 1 organic pie crust (I used Wholly Wholesome Organic Spelt Crust)
  1. Preheat the oven to 400F. Slice the mini leeks and put them in a small bowl of cold water to clean them. Swish them around and remove after letting them sit for about a minute, making sure not to drain the water from the bowl (as any dirt will fall to the bottom), but by scooping them off the top.
  2. Thinly slice the zucchini. I used a massive organic zucchini so I used half, but you can definitely use 2 small or 1 medium zucchini.
  3. Add the coconut oil to a frying pan and sauté the leeks and zucchini until soft. Remove from the heat and let slightly cool.
  4. In a bowl, beat 6 eggs with ½ cup coconut milk (or milk of choice) until combined. Add the cooled off leeks and zucchini. You can add some salt and pepper at this point if you prefer.
  5. Pour the mixture into your pie crust, and use a small spoon to dollop small balls of goat cheese throughout.
  6. Bake on 400 until a toothpick comes out clean. Mine took about 35 minutes to cook.



Extremely Easy 3 Ingredient Tomato Sauce

This is definitely one of the easiest tomato sauce recipes you will ever come across, and has become my go to tomato sauce recipe!  I love that it takes about  2 minutes to prep the ingredients and a short time to cook!  The recipe is adapter from here.

1 container of Pomi strained tomatoes (they’re GMO free)
1 organic onion cut in half
5 tbsp organic butter
(pinch of salt if needed)

Combine all ingredients in a pot, I used a dutch oven, and simmer for 45 minutes. Add a pinch of salt if needed and serve!  It’s that easy!



The end result is an amazing sauce with sweet and melty onions.  The original recipe says to take out the onions after cooking, however I love to eat them either with my pasta or a piece of bread.  Enjoy!


Baked Organic Pineapple Meatballs

One of my husbands favorite foods is pineapple.  I’ve had pineapple with chicken and burgers before, but never with meatballs.  I came across this recipe and I figured I’d give it a try.  It was a huge hit with the hubby!  I will definitely be making it again!  I served it over some organic Basmati rice.  The rice was so delicious after soaking up the juices! I actually cut the recipe below in half since it was just the two of us eating this. Baked Organic Pineapple Meatballs Baked Organic Pineapple Meatballs

Baked Organic Pineapple Meatballs
  • 2 lbs organic ground beef
  • 2 large organic eggs
  • ½ cup organic breadcrumbs
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1½ teaspoons organic Worcestershire sauce
  • ¼ teaspoon garlic powder
  • Sauce
  • 1 cup packed organic brown sugar
  • 3 tablespoons organic cornstarch
  • 1¾ cups reserved organic pineapple juice, plus water if necessary to measure (it will be)
  • ¼ cup organic white vinegar
  • 1½ tablespoons organic soy sauce
  • 1½ teaspoons organic Worcestershire sauce
  • 1 (14 ounce) can organic pineapple tidbits (I used slices), juice drained and reserved (see above)
  1. Preheat oven to 350F degrees.
  2. To make the meatballs combine the ground beef, eggs, breadcrumbs, salt, pepper, Worcestershire sauce and garlic powder in a bowl and mix well. Shape into 1-inch balls. Bake in the oven until slightly browned, but do not worry about cooking them all the way through as they will go back in the oven.
  3. To make sauce, combine the brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth. Add vinegar, soy sauce and worcestershire sauce; stir.
  4. Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
  5. Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
  6. Bake in the oven for about 30 minutes, until the sauce slightly thickens and the meatballs are thoroughly cooked.



Amazing Chocolate Peanut Butter Mug Cake

The below pictures are probably some of the worst looking in my blog, but damn is this mug cake AMAZING!!! Because I’ve made mug cakes before with different recipes, and they’ve all turn out “just ok,” you could see my enthusiasm with taking theses pictures…not.  I was pregnant and craving cake, and my husband figured he’d take advantage of the situation, so we made two mug cakes.  The cake is incredibly moist, with just the right amount of peanut butter.  Just writing about it makes me want some NOW!  I found the recipe through Pinterest, and you can access it by clicking here.  It so sooo worth trying!


Amazing Chocolate Peanut Butter Mug Cake

Amazing Chocolate Peanut Butter Mug Cake

Amazing Chocolate Peanut Butter Mug Cake

Amazing Chocolate Peanut Butter Mug Cake
Prep time: 
Cook time: 
Total time: 
  • 3 tablespoons gmo free flour
  • 2 tablespoons organic sugar (I use a tad bit less)
  • 1½ tablespoons cocoa powder
  • ¼ teaspoon baking powder
  • pinch of salt
  • 3 tablespoons organic milk
  • 1½ tablespoons vegetable oil (I use organic coconut oil or avocado oil)
  • 1 tablespoon organic peanut butter (If I am using a shelf stable peanut butter with a lot of oil, I will use a little bit less vegetable oil)
  1. In a large mug, whisk (with a fork) together the dry ingredients (flour, sugar, cocoa powder, baking powder and salt). Add the milk, vegetable oil and peanut butter and mix until smooth.
  2. Cook in the microwave on high for 1 minute and 10 seconds. The cake will rise and then deflate. Let cool for a minute and feel free to add toppings. I usually like to add some TruWhip! Enjoy!