Lobster, Arugula and Mushroom Quiche with Gluten Free Almond Crust

I am catering a “Bunco” brunch in October and was looking for quiche alternatives for those with gluten allergies.  I found this recipe from @Cookie+kate for an almond meal gluten free crust and created the lobster quiche.  Almond Meal and Almond flour are both finely ground almonds and basically the same.  Almond meal can be blanched (skins removed) or unbalanced, while most products labeled almond flour are blanched.  I used Bob’s Red Mill Super-Fine Almond Flour and use it for me cookies and lots of other baking.  The crust has garlic and thyme in it, making it very savory and light.


Gluten Free Almond crust

  • 2 cups almond meal or almond flour
  • 3 cloves garlic, pressed and minced
  • 1 Tbsp. minced fresh thyme
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/3 cup evoo (extra virgin olive oil)
  • 1 tbsp. + 1 tsp. water

20180918_154016.jpg20180918_155328.jpgPress down crust into prepared pan.

Lobster (or crab), arugula, bella mushroom filling

  • 1 Lobster tail, shelled and cut into 1 inch pieces
  • 1/4 cup chopped green onions
  • 1 1/2 cups whole bella mushrooms, cleaned and sliced
  • 2 cups arugula
  • 1/4 cup pecorino cheese, grated
  • 1/4 cup lactose free sour creme
  • 6 eggs
  • 1/3 cup whole milk
  • dash of red pepper flakes (optional)



  1.  Preheat oven to 400.  Grease a 10 inch glass pan Pyrex Glass Bakeware Pie Plate 9″ x 1.2″ Pack of 2 with olive oil. Combine crust ingredients in a bowl, mixing the dry ingredients first then add the olive oil and water and mix well.
  2. Press the dough into the prepared pie pan, making sure to move up 1/4 inch on the sides and disbursing evenly. Bake 15-50 minutes or until the crust is golden but not too brown.
  3. In a frying pan add olive oil, mushrooms and a little salt, stirring until tender.  Toss in the lobster meat and cook for another minute or two until pink.  Turn off heat and add arugula, tossing gently until wilted.  Take off heat.
  4. In a separate mixing bowl whisk together eggs, milk, salt and pepper and sour creme. Fold in pecorino cheese and then the mushroom mixture.
  5. Pour into finished crust, spreading evenly and bake in oven for 35 minutes or until the center is firm to the touch and knife pulls out clean.

20180918_155518.jpgFold in the arugula, mushroom lobster mix to the eggs.

20180918_155532.jpg20180918_155545.jpgThe crust is light and flaky with the savory thyme, garlic and salt, yum!

    • Love and Light,
    • Jeanine on the Scene


I am always looking for somewhat healthy snacks for when you crave that salt or sweet something but don’t necessarily want to dive into the bag of chips. I found these on Amazon and they are yummy! They are organic chickpea puffs with 4 grams of protein per serving. USDA Organic, non GMO, no MSG, Certified Gluten Free, corn free and GOOD! They have many different flavors but I like the bohemian barbecue. Check out the link and try them out and let me know what you think. Oh and for every bag they sell they donate to Farm Africa. Always loving giving back in some way.
HIPPEAS Organic Chickpea Puffs + Variety Pack | 4 ounce, 6 count | Vegan, Gluten-Free, Crunchy, Protein Snacks
Love and light,

Jeanine on the Scene


HIPPEAS Organic Chickpea Puffs + Variety Pack | 4 ounce, 6 count | Vegan, Gluten-Free, Crunchy, Protein Snacks

Grilled Artichokes with Anchovy Mayo

Day 2 of ” Giadas Italy” cookbook.  Let me tell you these are DELICIOUS!! and so easy to make.  Trim up the artichokes, cutting off the sharp edges and slicing in half.  Scoop out the furry choke center.DSC_0686

Cook in white wine, rosemary, salt, water and fresh lemon juice until tender; around 10-15 minutes.  Drain on a rack.

Preheat bbq on medium to high heat.  Salt and olive oil the artichokes


Grill for 4 minutes on each side to sear.DSC_0691

Serve with anchovy mayonnaise. DSC_0695

I had already prepared WHOLE30 mayo and added anchovy paste, dijon mustard, olive oil, minced garlic and fresh mint. ENJOY 😉

Love and Light,

Jeanine On The Scene

Day 1- Potato Crisps

First recipe in Giadas Italy cookbook is Potato crisps with Goat Cheese and Olives.
I used white sweet potatoes instead of russet potatoes and gorgonzola cheese instead of the goat cheese.  I also substituted lactose free sour creme for the mascarpone cheese. The fresh taste from the orange zest adds dimensional to this simple appetizer.  I baked the potato chips instead of frying for a healthy version of this appetizer.  So simple, yet so elegant and delicious.  The crisp chips and cream from the cheese spread with the orange zest, adding the salt of the capers and olives; make this an easy go to appetizer.  Delicious!!  (all recipes are available in Giada’s Italy cookbook) Please email me for my variations.  Thank you!!!

Kalamata Olives, Castelvetrano Olives, Capers, Rosemary
Mix olives, capers and Oil
zest of 1/2 orange
mandoline for even slices
The finished product! Dollop of cream mixture, scoop of olive mixture and rosemary sprig

Meal Plans for 1-Chicken Week


Eating healthy for one is not a challenge if you plan your meals. Please send me some feedback on this post if you have time. Hope this lightens and brightens your week

Love and light, jeanineonthescene

Sunday prep for the week –

BBQ 3 chicken breasts (12 oz) on medium heat, seasoned with garlic powder, onion powder, sea salt and pepper drizzled with light olive oil. Cool and shred. This is the staple for the week.

Prepare pesto. I adapted from @paleorunningmommas recipe by adding more spinach than basil and it is delicious and so easy to make! Look for the recipe : www.paleorunningmomma.com

Monday – Chicken Pesto Taco.

Mix 2 oz shredded chicken with a heaping scoop of pesto and mix together. Put in one Siete tortilla of choice, warm in pan with a little ghee. You can also use a little nutritional yeast on the outside of the tortilla for an extra crunch. Add minced red onion, cilantro and arugula for an extra peppery taste. Add lactose free sour cream and Tapitio if you like and grilled asparagus and roasted carrots to complete the meal.



Tuesday – Chicken Pesto Stuffed Potato.

I adapted from @Paleorunningmomma and used a yam but you can do a sweet potato or regular potato. Cooked potato in microwave for 5 or 6 minutes until tender. Cool a minute and slice down the middle. Add 2 Tbsp. ghee, salt and pepper to the potato. Add 2 oz chicken and pesto and mix together. Cook in the oven to heat chicken through and enjoy.


Wednesday – Chicken Salad.

2 oz chicken, 2 cups bibb lettuce; 2 sliced mushrooms, 2 Tbsp.diced red onion, 4 sliced cherry tomatoes, 1/4 cup sliced red bell pepper. Arrange with chicken in the middle with 1 tbsp. pesto and drizzle with Balsamic vinegar glaze.


Thursday – Chicken pesto pasta .

2 oz shredded chicken. Boil 3 oz. Banza Brand chickpea penne pasta for 9-11 minutes until al dente. Drain pasta reserving 1/4 cup. Return pasta to pan, add chicken, pesto and water and heat through. Serve with grilled brussel sprouts.

Friday – Chicken Stir Fry with Broccoli rice.

2 oz chicken, 3 cups broccoli rice (Trader Joes) 1 tbsp sesame oil, 1/4 cup chopped yellow onion, 1 Tbsp minced garlic, 1/2 cup chopped carrots,1 tbsp soy sauce,1/2 tsp garlic powder,1 tsp sesame seed,1 egg, 2 tbsp. amino acid (in place of soy sauce), 1/4 cup sliced green onion. Add sesame oil to heated pan and cook onion, carrots and broccoli rice. Mix in chicken and egg to pan stirring through until cooked. Sprinkle with sesame seed, green onion and amino acid. This is one of my favorites! Taste like fried rice without the calories.



Saturday – Cauliflower Pizza Crust – Pesto Chicken Pizza

1 Cauliflower pizza crust, 2 oz chicken, 2 tbsp. pesto, 2 Tbsp. diced red onion, sliced yellow cherry tomatoes, nutritional yeast. Spread pesto sauce on pizza crust, add onion and chicken and sprinkle with nutritional yeast. Cook in 350 degree oven til heated through. Note – you can purchase already made crust or make your own. Send me a message and I will send recipe.