I lined a springform pan with a crust I made. In a separate bowl, I combined lots of fresh eggs from around the corner with a little rice milk. I finely chopped all the vegetables in the refrigerator that no one was interested in. I added some carrots and finely chopped broccoli. I mixed the eggs with the veggies and poured into the crust. After baking at 350 until the quiche was firm, it was pulled out and rested until dinner.
Mashed cauliflower with a mushroom topping (mushrooms sauteed in butter and Braggs's liquid amino's), roasted yellow squash and fresh green peas.
Ingredients:
Chocolate Almond Butter Cups
• 1/2 cup butter
• 3/4 cup crunchy almond butter (preferably unsweetened and unsalted)
• 3/4 cup Barbara's wheat-free oatmeal snackimals crumbs
• 1/4 cup maple sugar or other granulated sweetener
• 1 cup semi-sweet chocolate chips
• 1/4 cup almond milk
• 1/4 cup chopped walnuts or almonds
Directions:
Line several mini-muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.
Melt the butter in a small saucepan over medium heat. Stir in the almond butter, cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tsp. per cup, among the muffin cups.
Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.
Modified from The Kind Diet by Alicia Silverstone. Published by Rodale Books. © 2009
