Tag Archives: dairy free

Spinach and Mushroom Omelette


I love eggs and omelets. They are healthy and you can cook so much with them. Here is just another omelette recipe I whipped up the other morning. Feel free to experiment yourself. Use completely different ingredients. Add to these. Just make what you think would be delicious.


  • Cooked spinach
  • Cooked mushrooms, chopped/sliced
  • 1 egg
  • Splash of milk (optional, or use dairy free)


  • Grease small-medium pan and set heat to medium-low
  • Crack and whisk egg (with milk) until evenly mixed
  • Turn heat up to medium, medium-high
  • Once the bottom is beginning to solidify, evenly add spinach and mushrooms all around
  • Finish cooking omelette, then carefully fold one side over before carefully transferring it to a plate.


Sometimes all you need is some popcorn


I love, love, LOVE popcorn! And sometimes I forget just how satisfying it is. And I don’t just mean throwing a bag in the microwave…those kinds are good, but my favorite kind is plain kernels popped on top of the stove. I also love Jiffy Pop, which is probably my second favorite kind or just about tied with first. Anyway, I love the taste so much better and it’s healthier. It’s also easy, quick, and enjoyable. The popping is amplified and I love listening for that first mini explosion!

All you need are some kernels, olive oil, and salt if desired (I might put a little salt, but nothing else). This is such a great, delicious, low-calorie snack. I even make some popcorn and have a salad or some fruit on the side for lunch sometimes. Popcorn is actually a healthy food too much on if you lay off any excessive toppings life butter or cheese or caramel (I have known people who do this. Those can make great snacks too, they are just not as healthy or simple. For me, the olive oil replaces the butter with a much cleaner, lighter taste, and the salt adds the perfect amount of flavor. I barely use any salt at all, to be honest.

Not only is this popcorn better than bagged, microwavable popcorn, it is also so much cheaper because you get a ton more out of a container of kernels than a few bags. So next time you are craving popcorn, try the stove top way!

No Bake Energy Bites


Recently, I have discovered a love of oatmeal. I use Bob’s Red Mill rolled oats (gluten free, of course). This is now my breakfast most mornings, having replaced my normal Rice Chex cereal. Oatmeal and fruit. I am obsessed. Oats are also so yummy plain, by themselves, as well as toasted (as I discovered in making this recipe). With my new love of oats came a desire to find one or two new recipes using them. One thing that kept popping up with every search was granola bars and foods related. One that caught my eye was no bakes. All of those search items inspired me to make these simple snacks. Easy, quick, tasty. These are my no bake energy bites, no bakes for short.

Also, in the picture above, you will notice a lot of excess at the bottom of the bowl…this was due to the fact that I accidentally added an extra 1/4 cup of oats. But they still turned out great!

No Bakes

Makes about 10-14 balls.


  • 1/2 cup dry oats (make sure they are gluten free)
  • 1/3 cup toasted coconut flakes*
  • 1/4 cup, 1 tbsp almond butter (can use peanut butter as well)
  • 1/4 cup ground flaxseed (if unavailable, you can toast and grind additional oats)
  • 2 1/2 tbsp honey

Optional ingredients:

  • chocolate chips
  • dried fruit/berries
  • chopped nuts/seeds (almonds, pecans, walnuts, or sunflower seeds)
  • a little vanilla


  • Thoroughly mix all ingredients together in a medium bowl. If the mix is too dry, add more peanut butter or honey.
  • Place in the refrigerator for about 20-25 minutes.
  • Once chilled, roll into balls about 1 inch in diameter.
  • After you have rolled them into balls, put them back in the fridge for 10-20 more minutes for maximum deliciousness.
  • Keep refrigerated for up to 1 week (in an airtight container-I put them in a ziplock).

*Watch the coconut flakes as they toast because they can burn easily.

French Toast, sweet or savory


I don’t like sweets. So how can I enjoy french toast? Don’t make it sweet! When I was younger, my family made french toast ALL the time. For me and my younger brother, who don’t like sweets, however, we just had our french toast savory, with no sweetness added. It was just…eggy bread, I guess. But it is delicious nonetheless. The two huge breakfast treats in my household were pancakes and french toast. It has been quite some time since the last time I had this wonderful breakfast food, so I decided to make some this morning. French toast is great with fruit and is an awesome meal to keep you going through the day.

This recipe makes two pieces of french toast. In other words, one egg is equivalent to about two pieces of bread. I had 1 piece of french toast, and then was craving just a little more, so I made a half piece and scrambled the remaining egg. I had my french toast with some fresh blackberries. SO. Good. French toast is one of those breakfast foods that is so delicious but quick and easy as well. My entire breakfast took a total of about 10 minutes to make, if that, and that is including preparation and cooking time for both pieces of french toast. I am 100% satisfied.

When you grease your pan, you do NOT need a ton of butter. I probably only use about half a tablespoon, if that. Only use more if you love the flavor, but I honestly think french toast is already so delicious! Knowing when to flip the french toast is not tricky at all. Wait a couple minutes and then carefully lift up the edge to peek at the underside. It should be browning and make your mouth water. Check out the pictures below to see how mine turned it…it was PERFECT!


These beautiful pictures are due, in part, to Udis bread, I think. It soaked up the egg remarkably and cooks so well, browning perfectly. This, on top of its amazing taste, makes Udis a fabulous choice of bread. It is simply my favorite!

Please note, while I used milk in my egg mixture, I am sure that as long as you mix/whisk your egg(s) very well, this can be done without the milk or with water instead for some delicious dairy free french toast. Also, just use a dairy free substitute for the butter. Voila! Dairy free french toast.


  • 1 egg
  • A splash of milk (optional)
  • 1-2 pieces gluten free bread (I use Udis)
  • Powdered Sugar
  • Syrup


  • Whisk an egg with a tiny splash of milk (no more than 1 tbsp) in a bowl.
  • Put one piece of bread into the egg mixture, gently pressing on the sides/edges to completely cover and soak. Turn the piece of bread over and do the same thing on the other side.
  • Leave the bread in the egg mixture to soak while you melt a little butter on a frying pan over high heat. 
  • Carefully transfer the bread onto the greased and heated frying pan to cook.
  • After about 3 minutes, turn the bread over and cook the other side for an additional 1-2 minutes. (After your first piece of french toast, feel free to re-butter the pan and cook some more. With any additional french toast, it won’t take more than 1 minute on either side.) 
  • Remove from pan and serve immediately.
  • For sweet french toast, cover both sides with some powdered sugar, top with syrup, and dig in. Otherwise, enjoy your savory french toast!

Dairy Free Options


I am lucky to be only gluten free, but many of those who are also have to deal with being dairy and/or egg free as well. My brother was allergic to milk when he was little, and had to drink rice milk, and even now that he is past that allergy, he will only drink the rice milk. While I do not prefer the taste on its own, or in cereal, I would like to try it in some recipes that call for milk, so that I can make some more dairy free recipes. Also, most recipes can substitute regular milk out for dairy-free milk. I have actually used rice milk in my pancakes before, when I was out of my milk, and they tasted the exact same. I would never have known they were dairy free!

As for the egg-free part, I am sorry to say I do not have the answer. I know there are egg substitutes out there, but I could not say what the measurements are or anything.

Good luck!

Bamboo Tastes Like Corn…and Onions?


I have two friend who lives on a river. They have miles of fields and meadows, forests, and bamboo. The bamboo is one of my favorite parts. There is a winding path that cuts through the bamboo forests. Whenever I visit my friends, we always walk through the bamboo, making sure to knock down any baby bamboo sprouts, so the path does not become overgrown and disappear.

On top of the beautiful views and amazing aspects of her country-like residence, one of my friends owns chickens. About 20, in fact. And more recently, she has acquired a group of 6 or so chicks. On my last visit, we all made sure to pick up the baby bamboo to bring back to the chicks, because, as the chicks’ owner told me, the bamboo is a delicacy that they love to eat. I was a little surprised that the chicks actually eat bamboo, and my friend surprised me further by telling me that she, too, had eaten bamboo before. I don’t know why I was so shocked, but I had just never thought about people eating the tall, slender plant.

So I decided to try it. Not raw, of course, but cooked. I took about 5 baby stalks (1 inch wide at bottom, 6-7 inches tall). When bamboo is just sprouting, it is encased in an outer layer, similar to corn. And that’s how my friend (not the chick owner) and I undertook the challenge of cooking it: by comparing the bamboo to corn. The two really are similar, both in the process and taste.

Like corn, we shucked the bamboo until we reached the bottom layers (very light green, almost white or yellow). The very bottom of each stalk was a darker, lime green, because it was more developed. But it all tasted good. After shucking, we boiled a pot of water (medium pot, enough to accomodate our amount of bamboo plus plenty of extra space, like corn!). We adding salt and some of olive oil. Once boiled, we put the bamboo in and turned the heat down to low. Then we covered the pot (like corn!) and cooked it for 8-10 minutes. After it was done, we buttered the stalks (don’t be shy in this step if you want the bamboo to have great flavor), cut them into smaller pieces, let them cool slightly, and tried our first bamboo. It was DELICIOUS!

It is sort of hard to describe…it actually did, believe it or not, have a corn-like taste. I also decided that there was a slight onion flavor. These are just part-observations, and even if you don’t like corn or onions, TRY THIS FOOD. It is really yummy. The texture is my favorite part, I think. It has layers (hey-like an onion!) that you can peel and eat if you desire, but I just bit into mine. It wasn’t chewy or hard. It was soft, but not too squishy. It did have a nice crunch. Ok, to sum that up: soft with a crunch.

I almost forgot to get a picture, and this is what was left when I finally did remember. Luckily my friend had a camera close at hand. I wish it was better, but it’s better than nothing!

Veggie Dinner for Two


A couple months ago I discovered a strong love of mushrooms. I mean I am just about obsessed with portabellas now. My mom and I are the two people in our house who will actually eat good food (a.k.a. we’re not too picky) and we love our dinners for two. Sometimes we go to a restaurant that only we enjoy, but sometimes we whip up something at home that only we like and appreciate. My favorite of these is our veggie meal.

This can easily be made totally vegetarian, but we like to cook our vegetables in bacon grease. Yum! We cook squash (2), zucchini (1), and portabella mushrooms all together in a large frying pan (along with the bacon, which we usually only use for flavor, although sometimes we’ll crumble and sprinkle it on top of the veggies. My brother will usually gobble the meat up once we’ve finished with it, though). Then we cover it and let it simmer until everything’s cooked and juicy. Once it’s all done, we spoon a bunch onto a plate and stuff ourselves! It is actually one of my very favorite meals.

So, Ingredients:

  • 1-2 squash, sliced
  • 1-2 zucchini, sliced
  • 1 pack of portabella mushrooms (sliced, non-sliced, button, large, it doesn’t matter as long as they’re sliced when you put them into the pan)
  • 4-5 bacon strips


  • Cook bacon in a large frying pan so that it is just shy of being done
  • Add sliced veggies and mushrooms
  • Stir/mix together
  • Cover, reduce heat, and let simmer until everything is cooked through
  • Serve immediately

Almost Chex Mix


Chex mix has never been “my thing.” My family just never bought it and it wasn’t a snack a ever craved. However, upon turning GF, I thought it might make a fun, easy snack idea. Before I go any further, I feel obligated to say that this isn not a fancy, complicated recipe. It does not include seasonings or even baking. It is simply an ametuer mix of food and salt. Nevertheless, I think it is nice to have a readily available snack mix, no matter how simple (I don’t think this is really a bad thing…). Just knowing that you can make something quick and easy like this is reassuring, I think!

The only thing that I do not have a substitute ingredient for is the bagel chip. I hope to look into that more, as it makes a nice crunchy treat on its own. You could probably just find a favorite dough (any sort of bread-type recipe), cut it very thin, and bake it so that it becomes a chip. This is merely an idea…if anyone tries it, I’d love to hear about it!


  • 2 cup rice chex cereal
  • 2 cup corn chex cereal
  • 1 cup pretzels (I use glutino)
  • 1/2 cup mixed nuts
  • 3/4 tsp salt (optional; I won’t add it)

Instructions are to mix all the foods together and sprinkle in salt, mixing until evenly distributed.

Now enjoy the simple deliciousness of almost chex mix!

Rice Chex Bread Crumbs?


I have recently been looking into good gluten free bread crumbs. My first option was glutino, only because that was the only kind I knew of. My second idea was to crumble a piece of my GF bread loaf, which did not exactly appeal to me either. I searched the web hoping for a simple solution. And boy did I luck out.

About half of what I read had the same suggestion: Rice Chex cereal. And guess what? That just so happens to be the cereal I use anyway. It is quite simple…put Rice Chex in a zipblock bag and cruch with a rolling pin (or really any solid, smooth, round surface, like a cup).

So, if you need a breading substitution, I recomend this. It is easy and cheaper than buying actual GF bread crumbs. I have yet to try this, but I am almost 100% certain it will be satisfactory, since the cereal is great and it can be crushed incredibly fine. One recipe I’ve really been wanting to try id GF mozzarella sticks, so I will try the Rice Chex crumbs with that and see how it goes! I can’t wait to update!