Give quiche a chance: Black olive, sun dried tomato, spinach, zucchini, leek, mint quiche in a sweet potato crust

There is only one thing that I know when it comes to food – eat fresh, whole real food. But even with whole, fresh, real food, there can be problems. I learned about the FODMAP over the last few weeks through a friend. Some people can’t eat real whole foods that have short chain carbohydrates without seriously upsetting their digestive system. That includes foods like garlic, onions, avocado, cauliflower, nuts, seeds and so much my recipes and diet are dependent on. With a FODMAP, meat is not a problem –  but meat is a food that my own digestive system does not process and that I choose not to eat. Does that mean that someone with a diet on a FODMAP and a vegetarian can’t share a flavorful beautiful meal? Of course not – especially when that sparks creativity in me using the ingredients we share in common. I came up with a black olive, sun dried tomato, spinach, zucchini, leek, mint quiche in a sweet potato crust. Topped with either feta or an almond based “parmesan.” No processed foods, no short chain carbohydrates, no cream or lactose or flour.

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I pita the fool who doesn’t like hummus: Legume-free zucchini almond hummus

This is my last post of the year. I started this blog in January along with a Whole 30 like challenge to help me change up and shake up my life. And it has been a successful journey – I quit my old job, was offered a new job that is better for me in every way at this stage in my career, have upped my game in the kitchen and discovered my creative juices in vegetarian recipe creation. While I don’t eat in a Whole 30-like fashion year round, it forced me to experiment on myself with elimination diets, do a bit of research and listen to others in terms of their dietary needs. I don’t have a problem with legumes, but people I know do. If they can’t eat chickpeas, they don’t often get to enjoy hummus which is unfortunate because I find it to be the best dipping sauce, best condiment, and best veg protein substitute. So to give my legume-free friends an experience with hummus, I created a chickpea-free hummus with zucchini, almonds, cashews and tahini.

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Let’s taco bout avo-tacos: fried avocado lettuce wrap taco with cabbage and zucchini slaw, sriracha “aioli” and pico de gallo

Living in southern California, all anyone ever wants to eat is a fish taco…and when it is beer battered and fried, there is no doubt that it is the item to order. I recently had a great fried avocado taco in East Nashville (I did not expect to find excellent tex-mex in Nashville) at The Local Taco and decided I had to recreate it at home and to take it to the next level with a beer batter. But of course, I have to do it my way – vegan, gluten-free, dairy free with no refined sugars, adding in as much protein as possible and filling it with whole food goodness.

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