After tasting his first bite of “brinner” tonight my four year old said, “Mom, this is the best dinner ever! You should post this on your blog.” I didn’t know that he knew I wrote a blog and I am not even sure he knows what a blog is. Regardless, any meal my boys regard as blog worthy is truly blog worthy.
I have found a fun new blog that has great clean gluten-free/grain-free recipes, http://www.eatthecookie.wordpress.com. I slightly adapted her recipe for Sweet Potato Waffles and made what the boys and I would agree are the best gluten-free waffles we have had to date.
I served it with some breakfast sausage (Applegate makes a great gluten-free chicken breakfast sausage that tastes like regular sausage) and a green smoothie, which I have been making quite often for my own breakfasts. Recipe for that to come soon, too.
We served the waffles topped with organic cream cheese and a small drizzle of pure maple syrup. Yum!!! Delicious!!
1 c. pumpkin puree (I used organic pumpkin from Trader Joe’s)
1/4 c. unsweetened almond milk (or more if batter is too thick)
2 Tbsp. coconut oil, melted
2 tsp. vanilla
6 Tbsp. coconut flour
1/2 c. tapioca flour
1/4 c. flax meal
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. each cloves, ginger, and nutmeg
In a medium bowl, combine pumpkin, eggs, coconut oil, and vanilla. Mix well. In a seperate bowl, combine dry ingredients. Mix two bowls together and add almond milk.
Allow to sit for 5 minutes. If batter is too thick, add more almond milk, a Tbsp. at a time until desired consistency. The thicker the batter, the more dense your waffles will be. I kept my batter pretty thick and had nice, dense waffles.
Heat waffle iron to a medium heat. Pour batter in and cook until done. This batch made two whole waffles for me.
Top with organic cream cheese and a dash of syrup for an amazing taste! Enjoy!
Husband Rating: Didn’t get one because my husband wasn’t home for this dinner but I think the fact that my 4 year old loved it so much speaks for itself… he rarely loves anything these days! Ahhh, the joys of parenting! 🙂
I’ve been a bit “blah” with breakfast lately. My problem is that while I rarely repeat the same thing for dinner, for breakfast I tend to stick with the same thing over and over again until I get sick of it and then search out the next thing to have over and over again until I get sick of it and so on…
For the last MANY months, I have been having my No “Grain”ola with homemade yogurt (easiest thing to make – I will post how I Do it sometime) and some berries or cut up green apples on top. It keeps me full and is tasty but when you eat it every day for months, it gets old. I also like to make almond flour waffles with the boys but that too can get old day in and day out. So, I polled some Facebook friends for some ideas. Many suggested making a large crustless quiche type dish and eating leftovers throughout the week. I have one such dish on the blog already but thought I would add this one to the mix.
This recipe is a common one. I originally got it from my mother-in-law who calls it her BSF egg dish because she often would make it for her Bible Study Fellowship gatherings. I just call it my favorite simple egg dish. It’s super easy to toss together, bakes up beautifully every time and can be versatile. You can add meat, other veggies like peppers or grated carrots to it, and it still tastes delicious. I have just the very base recipe below. We had it for ‘brinner’ last night and now I have leftovers for the next few days.
This recipe is also easy double or triple and then to freeze. Bake it up and then cut into single serving squares. Freeze the squares in individual bags to take out and microwave or heat in the oven for breakfast another day.
The recipe calls for 1/4 c. flour. I used an all purpose gluten-free mix but I think that you could easily make it grain free by using 1 -2 Tbsp. coconut flour in it’s place. It is a pretty flexible dish and not much can mess it up, in my opinion.
P.S. I don’t have a good picture of this one but will work on it! Trust me though, it is pretty and delicious. 🙂
Spinach and Egg Bake
6 eggs (preferably organic, free range)
1 yellow onion, finely chopped
1/4 c. all-purpose gluten free flour (or 1-2 Tbsp. coconut flour)
1/2 c. butter, melted
16 oz. cottage cheese
16 oz. cheddar cheese, shredded
10 oz. frozen spinach, thawed and squeezed of liquid
1 tsp. fresh minced garlic (about 2 cloves)
salt/pepper to taste
Prepare a 9×13 baking dish by greasing with butter. Heat oven to 350 degrees.
In a medium bowl, beat eggs. Add flour and onion and mix until flour is no longer lumpy. Add remaining ingredients and stir until evenly combined.
Pour egg mixture into prepared baking dish. Bake for 45 minutes or until dish is firm and golden on top. Serve hot!
After the successful Spanish “Rice” recipe using cauliflower, I decided to tackle using cauliflower as rice again. This time I did a fried rice. I have made it a few times but tonight finally hit on the combination we really like!
I have to say, for the skeptics out there, I didn’t tell my husband that I was using cauliflower in lieu of rice. When he took his first bite, he said it was the best fried rice I have ever made. After I told him it wasn’t actually rice, he said that he didn’t see why we would ever do actual rice again. It was that good!
So, needless to say, don’t be afraid to try it like I was. You really should try making cauli-rice. (BTW, Terrible picture… I know… sorry! But, really, this is a delicious meal you need to try!!!)
Recipe adapted from http://www.lexiscleankitchen.com
2 chicken breasts, cut into cubes
1 zucchini, halved and sliced
1 c. spinach
5 carrots, sliced
1/2 c. peas
1 yellow onion, diced
4 cloves garlic, minced and divided
1 head cauliflower
4 Tbsp. soy sauce
salt/pepper to taste
1/4 c. chives
1/4 tsp. red pepper flakes
1 tsp. onion powder
1 tsp. garlic powder
2 Tbsp. grapeseed oil or coconut oil, divided
Place cauliflower in food processor and pulse until rice consistency.
In a large pan, heat 1 Tbsp. oil and 2 cloves garlic. Add cauliflower and cook for 6-8 minutes, stirring frequently.
Meanwhile in another pan, heat 1 Tbsp. oil and 2 cloves garlic. Add onion and carrots. Saute for 4-5 minutes. Add chicken. Cook for 5-7 minutes. Add spinach, peas and zucchini. Saute until chicken is cooked through.
In cauliflower pan, make a well. Crack eggs into middle and scramble. Once eggs are scrambled, add chicken and veggies and remaining ingredients. Stir and cook until heated through.
Husband Rating: 8 out of 10
Food for Thought: Any protein and really any combination of veggies could work in this recipe. This is the combination we liked best. But, you could use beef, pork, shrimp, or no meat at all. You could add broccoli, pea pods, etc. for veggies. The possibilities are endless.
I love spaghetti squash! I wanted to have it for dinner but didn’t just want it as a side or a base for a red sauce. I found a recipe on www.wholeliving.com that I liked the look of and then adapted it to make it gluten-free and with a few different veggies. It was unique and delicious! My husband couldn’t believe the meatballs were just beef… and not some type of sausage. He thought they were the best tasting meatballs I have made yet. We will definitely want to hang onto this recipe!
Spaghetti Squash with Meatballs
1 spaghetti squash
2 Tbsp. butter, melted and divided
1 onion, finely chopped
2 cloves garlic, minced
1 tsp. dried oregano
1/3 c. grated parmesan cheese
2 Tbsp. gluten-free breadcrumbs (see note)
1 lb. grass-free ground beef
2 Tbsp. grapeseed oil
1 c. beef broth
4-5 c. fresh spinach
1 pint cherry tomatoes
parmesan cheese for garnish/topping
*I had a loaf of gluten-free bread that bombed so I ground it up in the food processor and froze it to use a bread crumbs. If you don’t have bread crumbs, you can grind up gluten-free oatmeal, or use flaxseed meal or even ground up chia seeds.
Cut spaghetti squash in half and scoop out the seeds. Brush with 1 Tbsp. butter and sprinkle with salt/pepper. Bake in the oven on a baking sheet, face down, at 375 for about 45 minutes or until tender. Once cooked, scoop out of shell with a fork and set aside.
In a skillet, heat remaining Tbsp. butter. Add onion and garlic and sauté until tender. Remove from heat to a small bowl to cool. Once cooled, add oregano, parmesan cheese, bread crumbs, and ground beef. Combine with your hands and mold into meatballs. Mine were between 1-2 inches.
Heat oil in a skillet. Add meatballs and cook until browned on the outside. Remove from pan. Add additional oil if needed and cherry tomatoes. Be sure to scrape up any bits stuck to the bottom of the pan. Saute for 2-3 minutes. Add broth, spinach, and meatballs back into the pan. Cook until spinach is fully wilted and meatballs are cooked through.
Place a scoop of spaghetti squash onto each plate. Top with meatball/veggie combo and garnish with parmesan cheese. Enjoy!
Husband Rating: 7 out of 10