Tag Archives: gluten free

Yogurt Broccoli Omelet

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Omelet

 

 

 

 

 

 

 

 

 

 

Today I was out of milk, so I thought why not try something new? So I got out the tub of plain Greek yogurt and added a couple of tablespoons. The results were DELICIOUS!

I used 1 whole egg, 1 egg white, 3 tablespoons plain nonfat Greek yogurt, 2 tablespoons turkey sausage crumbles, and about 1/3 cup broccoli (cut into small pieces).

The first step I took was steaming the broccoli. While the broccoli was steaming, I mixed the eggs, yogurt and sausage together. Then I poured the mixture onto a greased, preheated pan (medium-medium high), and when I was read to flip there omelet over, I added the broccoli.

I definitely want to make a yogurt omelet again, and next time I’d like to try using different veggies and maybe add some Parmesan.

 

 

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Delicious, Nutritious Breakfast

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Breakfast is great, and a great time to try delicious recipes, but sometimes I like to keep it simple and yummy while not having to cook too much. I have recently enjoyed throwing a bunch of little things together for an awesome and healthy breakfast. In simplest terms: toast, eggs, fruit.

Before I get into specifics, I also need to share my latest discovery…and obsession. Almond Butter. Where do I begin? I love almond butter so much more than peanut butter. It is healthier and much more delicious, in my opinion. It is just as creamy, with only a slightly different texture that I enjoy better. It stores well and lasts long…all the same perks as peanut butter, but tastier. I now prefer an almond butter sandwich for lunch, as opposed to peanut butter. I have also recently loved making some almond butter toast – a piece of gluten free bread slathered with almond butter and lightly toasted. So. Amazing. It is creamy and melty and heaven in my mouth! Note the tiny bubbles–those are from being toasted. This has also really made me want to try making homemade almond butter (I always have almonds on hand, because I love those, too!)…something to think about.

Next, I make an egg. I either scramble it or make a quick egg, ready in the microwave in just about a minute. You can add extras, but like I said, I’m keeping things simple.

Lastly I pull out the berry containers. In my fridge, there is always some sort of combination of blackberries (my faves), rasberries, and blueberries. Along with my toast and egg, I will pour 1-2 handfuls of berries onto my plate. These are usually mostly blackberries, with a few of the others as well.

  • Almond butter toast
  • 1 quick or scrambled egg
  • A couple handfuls of berries (I love blueberries and blackberries)

I literally had this for breakfast three days in a row (before I made french toast and a fourth time today) – all of the food is incredible and makes a wonderfully delicious combination! This meal is high in protein and blah blah blah…I couldn’t tell you the specific nutritional information. But this is a great balanced and healthy breakfast to start your day off with!

A Dinner Modification: Last night I wasn’t very hungry or in the mood for anything heavy. I was looking for a light meal. Then I thought: my newest breakfast treats. I made the almond butter toast, an egg, and swapped the berries with some dinner greens and cottage cheese. Mm-mm-mm!

Coming Soon…

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Ah! I’m so sorry it has been so long since my last post. The past few days have been crazy busy for me, and I just haven’t had time to cook much. Anyway, while I don’t have a complete recipe to share in this post, I do plan on cooking a bunch this weekend and hopefully during this week.

So here is what to expect in the coming days…

  • Homemade Pasta
  • My own, original pizza recipe
  • Spinach, Mushroom, Chicken Stir Fry
  • Homemade bread (hopefully)

I hope to get to all these recipes and hopefully MORE, but I am going to be pretty busy again this weekend, so these might me the only ones I manage. The first recipe will either be the pasta or the stir fry. I can’t wait to get cooking!

Again, sorry for the recipe lapse. I hope to make it up with these (hopefully) delicious recipes which are, by the way, all ORIGINAL recipes. I am so excited to try them out! Thanks for your patience.

Breakfast and Flowers on Mother’s Day

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Happy Mother’s Day! For mother’s day, I usually pick some flowers for my mom and make her breakfast. And a card! I like to write my mom a poem each Mother’s Day. I love picking fresh flowers from our backyard because it is so much more meaningful.

But what do I make my mom for breakfast when…

I am out of her cereal…and oatmeal, and grits, and bread, and sausage, and any sort of her favorite, normal breakfast foods? I make pancakes! Today I made some of My Favorite Pancakes, so we could all have them, and I made sure to get some pictures this time as well! I also added some delectable blackberries on the side, which were so yummy and fresh! I love pancakes because they are delicious and easy, but also because you can make cool and fun shapes with them, as you can see below. I made a heart-shaped pancake for my mom. And if you can’t tell, that was supposed to be ‘gf’ as in gluten free. I also made shapes including my own initials and “abstract blobs,” which is the best I can do to describe some of my more interesting shapes, a.k.a. the shapes that just didn’t turn out like they were supposed to. But no matter how they look, these pancakes always taste amazing in the end!

 

I must add, you do not have to use Arrowhead Mills pancake mix for this. The recipe is general and any pancake mix will work. Also, if you only want to make a couple of gluten free pancakes, you can just cover your bowl of batter and stick it in the fridge for the next day! Or make some leftovers while everything is still out.

Dairy Free Options

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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!

Welcome!

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Hello world, universe, and all who view this! I have been wanting to create this blog for a long time, and am so happy I finally have. I have recently fallen in love with baking….specifically gluten free baking, because I found out I have celiacs disease three years ago. I wanted this blog to share my discoveries–recipes, ideas, photos, and whatever else I may want to share. Being gluten free is not as big a pain to me as with some people, mostly because I don’t like sweets (believe it or not). But also because I had already been eating a lot of gluten free foods anyway. My mission now is finding the best replacements for the few foods I do miss. My first two recipes were biscuits and goldfish…and my entire family (not gluten free) LOVED them! Now I hope I can share my recipes with others. Because the life of a celiac can be delicious.