Additionally to a pressure cooker this can serve as a slow cooker, you can also use it for canning (something else I have also not tried), and even browning/sautéing items.
••Locking Lid with Glidetrack Technology
••Automatic Steam Release Valve
••Manual Steam Release Button
••Stainless steel housing
••Textured & Non-stick Deep Inner Pot
Over the years I have used hand-me-down glass blenders, got the Ninja Master Prep Blender as a gift, played around with an immersion blender, and of course tried the classic Magic Bullet and a few knock off brands of that as well. I guess people know my for loving to make smoothies and soups. I never thought any of the above blenders mentioned were bad by any means and I think that had to do with the fact that I had never experienced a really freaking good blender.
After my best friend invested in a Vitamix, I was convinced it was my time to invest in a really nice blender myself. I had never heard of Blendtec before, but after walking into Bed Bath & Beyond and explaining what I was looking for, the employee convinced my to get this over the Vitamix, particularly because he called over several other employees who agreed, it was better. Who knows if that is really true or not, but I'm telling you - quickest, smoothest, easy-to-use blender I have ever experienced. I've gotten into some hot debates with my grandfather about how a two blade blender could not possibly beat the fancy quadruple stacked double blade of the Nina Master Prep Blender, he's gone as far as to tell me that I was completely ripped off. However, the proof is in the texture for me, and it just doesn't compare.
I use my Blendtec for baking, sauces, soups, smoothies, "ice cream", bulletproof coffee, and in many cases even as a food processor. I've had it for over two years and it has never steered me wrong.
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Gluten Free | Dairy Free | Grain Free | Soy Free
Paleo | Whole30 | Easily Veg or Vegan | Keto
I am beyond ecstatic to share this quiche recipe with y'all! As I have been venturing into eating a more ketogenic diet I am finding an area of challenging for me is to get the adequate (yet still low) amount of carbs I need on the daily. So, when Real Plans gave me a crustless keto quiche to try, I thought to myself - Why not try baking a paleo-esc crust? - and the following was unveiled.
To get the ball rolling, I Googled "paleo quiche crust" and this was the first recipe to pop up, so I decided to give it a whirl. The following recipe of mine is adapted from recipes originating from The Coconut Mama and Real Plans' Mushroom and Bacon Crustless Quiche.
Reminder: you can switch up the quiche fixins to be whatever you desire! Get create, turn it into something you love!
Makes 4 servings, 1 serving = 1/4 quiche
••½ cup Coconut Oil, melted
••1 tbsp teaspoons SunCoco Oil
Make the Crust First
1. Preheat oven to 400 degrees + lightly grease up a 9" pie pan, set aside.
2. In a medium bowl beat melted fat, eggs, honey and salt together with a whisk or fork.
3. Add flour a little at a time, stirring in between each.
4. Switch to stirring with spatula and continue until dough holds together.
5. Gather the dough into a ball and place into pie pan. Gently spread it out over the bottom and up the sids of the pie pan. It will appear thin and possibly patchy. Do your best to evenly spread it out.
6. Prick the dough with a fork.
7. Bake for 8-10 minutes or until lightly brown.
8. Cover with a towel, set aside, and let cool.
Then Get the Fixins Together
1. Turn oven down to 350F.
2. Heat a frying pan over medium, add the SunCoco oil and let warm
3. Dice onions and add to pan once warm. Stir occaisionally. Looking for a translucent/caramelized color on the onions.
4. Chop up the mushrooms (crimini and portobella) and add to pan, stirring occaisionally.
5. Dice up green bell pepper and add to pan, stirring occaisionally.
6. If the pan is feeling/looking a little dry, add about a fourth cup of water
7. Cut up the Italian sausage (preferably already cooked) and add to pan, stir for a minute or so and shut off heat.
8. Grab a medium sized bowl and strainer of choice. Place strainer inside bowl, add sausage and veggie mix to strainer, spread around to let any extra juices drain, and stick in freezer to cool quickly.
9. Crack eggs into a bowl and whisk until smooth yellow, no egg whites
10. Sprinkle in your seasonings and whisk again.
11. Pull sausage veggie mix out of freezer and dump on top of now cooled crust.
12. Pour whisked egg + seasoning mix over, make sure it is all covered
13. Bake for 35 - 55 minutes (start low and check every 5-10 minutes after first timer) You're looking to be able to insert a knife into the center of the quiche and have it come out clean, with everything set.
14. Serve immediately or warm later in the oven.
**bonus** Make this recipe ahead of time for quick grab-and-go breakfasts on busy mornings.
I use the tracking app Cronometer Gold, recommended via Dr. Mercola's book, Fat for Fuel. I added each of these recipes into the app to get a reading. The following is for ONE SERVING = 1/4 of the entire quiche.
Total Energy = 805.30 kcal
Total Protein = 25.1 g
Total Net Carbs = 16.3 g
Total Fat = 62.1 g
PIN IT & NEVER FORGET IT!