Acupuncture and cornbread "quiche"

 I went to the acupuncturist yesterday.  I've been fighting this stupid Graves stuff for so long, and still go into remission, and come back out.  She said there's a procedure in Chinese medicine for treating it, so I thought I'd give it a try.  Here's hoping.  Although she did an acupuncture treatment on me yesterday (-like a free sample!), she's going to be doing moxibustion treatments on me instead.  The needles?  Didn't hurt.  I always thought people had to be lying about that, but I'm serious.  They were in my ears, feet, hands, neck, I don't know what all actually because I kind of got really relaxed and stopped paying attention.  Weirdest thing--I was talking to her about my symptoms and history and stuff as she started, and then I stopped being able to think about it --it was like I was going to sleep. I just lost focus and let go.  Huh.  Go figure.  Here's the link to the clinic I went to. I'm hoping to get some cool pictures of the moxibustion treatments because I think that will look cool.  Then I'll explain what the heck it is.

I came home and made this cornbread quiche for dinner.  I got the idea of of Healthy Tipping Point, but then went my own way.  I crumbled up leftover vegan "meatloaf" (from Oh She Glows), wilted down some spinach and chopped it up and squeezed it dry, added a tablespoon or so of Italian seasoning, and mixed two free range eggs (from our neighbors!) and three egg whites together.  That was the top (except for some sprinkled cheese for the kid's half --they'll eat anything with a little cheese).  For the bottom I used my standard cornbread recipe:
1 1/2 cups cornmeal
1/2 cup whole wheat flour
2 T. sugar or honey (our new honey still needs to be opened and brought upstairs so I cheated)
1 T. baking powder
1/2 t. salt
3 egg whites
1 cup almond milk
2 T. oil

 Mix together your dry ingredients, add your wet, put it in a greased pan and bake for 20 minutes at 400, then pour the egg/spinach mixture over the top, and bake some more --try 15 minutes.  I can't remember to be honest, just checked until a toothpick came out clean.

 With a dense main dish like this, I usually do a salad, and then top it with the main dish.  That's what I did last night, and used home-bottled marinara for my "dressing". 

Jeff and I also recently splurged on this vegan parmesan--here's the link.  It's a little pricey, but way yummy topping the whole thing!

Tweet