Quiche Muffins

Quiche Muffins

I developed this recipe to fill my need for a quick bite that would be easy to transport and enjoy while on the go. I usually freeze half the batch and keep the rest for the work week. They make a great meal or snack. Use organic ingredients whenever possible.


Muffin/crust portion:
I use my cassava bread recipe. You will have enough to make 1 – 2 mini loafs after making 12 muffins. I have also used a Simple Mills bread mix for the crust portion.


  • 5 pastured eggs
  • 1/4 tsp salt
  • 1/2 cup canned coconut milk
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 handful of spinach – chopped
  • ​1/4 cup diced bell peppers
  • ​1/4 cup diced red onion
  • 3 TBL Collagen Peptides


  • Preheat oven to 350 F
  • Grease muffin pan.
  • Spoon 1 heaping TBL (which ends up being approx 2 TBL) of batter into each muffin compartment.
  • Prep filling mixture.
  • Spoon egg mixture into each compartment – 1/4 of the way below the top
  • bake for about 30 mins or until egg is fully cooked. 
  • Allow the muffins to fully cool before removing them from the pan
Almond Flour Crackers

Almond Flour Crackers

These crackers pair perfectly with my sweet potato dip and they are super easy to make!

If you are in need of a cracker alternative these are a great option. Most package crackers from the grocery store utilize sources of refined carbs, like white flour or other grain based flours. I like these because they are made with almond flour. They should be eaten in moderation though, nuts can be inflammatory when consumed in excess!


  • 2 cups blanched almond flour
  • 2 tbsp sesame seeds
  • 1/2 tsp garlic
  • 1/8 tsp cayenne
  • 1/4 tsp sea salt + more to taste
  • 6 tbsp water
  • 2 tbsp coconut oil


  1. Preheat the oven to 375. Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the dry ingredients: flours, sesame seeds, garlic pepper, cayenne and sea salt.
  3. Add the wet ingredients: water and oil and mix with a fork. You want a pliable cracker dough. If the dough is too wet and sticking to your hands, add a bit more flour. And if the dough is too dry and not holding together, add a bit more water until it comes together. Form the dough into a ball.
  4. Line a work surface with parchment paper. Place half of the dough ball onto the paper and cover with another sheet of parchment paper. Use a rolling pin to roll out the dough ball until very thin, 1/8″ or so. The thinner the cracker the crispier it will get. Put the entire sheet of parchment with he rolled out dough  onto a baking sheet.
  5. Sprinkle course ground sea salt on the rolled out dough.
  6. Score the dough with a knife prior to baking – this will allow you to achieve square crackers.
  7. Bake for 10-12 minutes, until edges are browning. Remove and let cool 5 minutes before breaking into pieces, then set back in the oven for 2-5 mins or until totally, dry, crisp and golden.

​If the crackers feel flexible and moist at all after 12 mins, that’s how you know you need to let them bake a few more minutes. Let cool before handling. Enjoy!

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