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Fresh Life Fam: Week of November 9th

November 17th 2020

1 1/2tsp. extra virgin olive oil
8oz. sliced cremini mushrooms diced if you want smaller mushroom pieces
1 1/2cups whole wheat flour (use wheat/gluten-free if needed)
1/2cup butter melted
3/4tsp. kosher salt, sea salt, or other coarse salt
1 1/2cups milk use any kind you have
1cup broccoli florets
4 eggs beaten
1/2cup shredded Cheddar cheese
1/4tsp. black pepper

Preheat the oven to 375 degrees.
In a medium skillet, heat the oil over a medium high heat. When the oil is hot, add the mushrooms and sauté, stirring occasionally, until all the moisture has been released and the mushrooms have turned dark brown, about 10 – 15 minutes.
Meanwhile, in a 9-inch pie pan, combine the flour, melted butter, ½ tsp. salt, and 2 Tbsp. milk and mix well with a fork. Then, using your hands, finish mixing, if necessary, and then press the dough into pan to form a crust.
In a small bowl, steam the broccoli in the microwave for 3 – 4 minutes, or until soft. Then put the broccoli on the counter and chop it finely.
In a large bowl, combine the mushrooms, 1 ¼ cups milk, broccoli, eggs, cheese, ¼ tsp. salt, and black pepper and stir well.
Pour the egg mixture into the pie pan and bake for 30 – 40 minutes, until the filling is set in the middle (and prepare the salad, if you are serving it). Serve immediately, refrigerate for up to 3 days, or freeze for up to 3 months.


1/3 cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 pound), halved lengthwise
1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.
Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini.
Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.


For the crump topping:
1/2  cup  all-purpose flour
1/2  cup  old-fashioned rolled oats
1/2  cup  light brown sugar
1/2  teaspoon  ground cinnamon
dash of salt
6 Tbsp unsalted butter, cut into small pieces
For the Apple filling:
4 small Granny Smith apples, chopped into 1 inch chunks
2 Tablespoons  butter, melted
1  Tablespoon  lemon juice
1/2  teaspoon  vanilla extract
1/4  cup  light brown sugar
1/2  teaspoon ground cinnamon
dash of salt
1 cup water

In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs.
Refrigerate while you prepare the apple filling.
Spray Instant pot with non-stick cooking spray.
Add melted butter, lemon juice, vanilla, brown sugar, cinnamon and salt and stir to combine. Add apples and toss to coat. Pour in water.
Sprinkle crumb topping evenly over the apples.
Cook on high pressure (manual for 1 minute).
When timer beeps, turn the valve to quick release the pressure/steam. Start slowly to be sure only steam comes out, and then fully release it.
Optional: Spoon servings into oven-proof dish and broil for 1-2 minutes, to crisp the topping, if desired

Garlic contains antioxidants that protect against cell damage and aging. It may reduce the risk of Alzheimer’s disease and dementia.

The fiber, potassium, and carotenoids in zucchini may lower blood pressure, cholesterol, and other risk factors for heart disease.
Categories: #Healthy Lifestyle

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