Baked Omelette

I was a little surprised at how well this omelette turn out- I guess I had set my expectations pretty low.  It was fluffy, not mushy, and flavorful.  The nutmeg was a nice touch- it added a hint of a “roasted” flavor.  Even better, it would take about 5 minutes to prepare.  Mine took longer, because I bough a ham steak, diced, and cooked it, rather than buying pre-diced ham (mostly because of the price difference).

Baked Omelette

Adapted from Against All Grain

baked omelette

Ingredients:

  • 10 eggs
  • 1 c shredded Italian blend cheese
  • 3/4 c almond milk (or cow’s milk if you’d like)
  • 1 c diced ham
  • 1/4 tsp salt
  • 1/4 tsp grated nutmeg

Directions:

  • Grease a baking dish (I used a 7 x 11 pan)
  • Whisk eggs with milk, then add cheese, ham, salt & nutmeg. Stir well
  • Pour into prepared baking dish & bake for 35 minutes at 350.  The omelette should be puffed up & set in the center.
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Quinoa Strawberry Rhubarb Bake

Since I’m attempting to reduce my dairy and gluten intake, I modified my strawberry rhubarb crisp recipe to meet those requirements.  When I told Cody I was using quinoa instead of oatmeal, he wisely left the kitchen, rather than show his skepticism 😉

Once he actually tasted my creation, he admitted it was pretty good.  The quinoa doesn’t crisp like oatmeal does, but it does taste pretty good. It turned out more like a pudding or custard (I’ve never actually had custard, so take that opinion with a grain of salt)… it was really supposed to be a crisp instead.  If you’re ok with dairy, replace the coconut oil below with the same amount of melted butter.

Quinoa Strawberry Rhubarb Bake

Heavily adapted from Whole Living, via Cooking Sugar

Ingredients:

  • 8 oz (1 cup) strawberries, hulled & quartered
  • 8 oz (1 cup) rhubarb, cut into 1/2 inch pieces
  • 1/2 c + 1/4 c sugar
  • 1 tb cornstarch
  • 1/4 tsp salt
  • 3/4 c quinoa
  • 1 1/2 c water
  • 1/2 tsp cinnamon
  • 1/4 c flour (use Better Batter to make it gluten free)
  • 1/4 c coconut oil, melted

Directions:

  • Heat water to boiling in medium saucepan
  • Rinse quinoa in a fine sieve (rinse it really well- the hulls are bitter).  Add quinoa and cinnamon to boiling water.  Reduce heat & simmer for 20 minutes, or until all the water has been absorbed
  • In a medium bowl, combine strawberries, rhubarb, 1/2 c sugar, cornstarch & salt. Pour into an 8 inch baking dish
  • In a large bowl, combine cooked quinoa, flour, coconut oil, and 1/4 c sugar.  Stir until combined- it’ll make a thick paste.  Spread over fruit
  • Bake at 375 for 45 minutes, or until juices are bubbling & topping is golden brown

Grain Free Tortillas

I’m reducing my consumption of grains, dairy, and added sugars, for health reasons. It’s only been about a week, but it’s been a challenge.  It’s forced me to get a little more creative, as you’ll soon see.

I had all the ingredients for chicken enchiladas… but tortillas have corn, which is off my list unless it’s fresh.  So I had to come up with a grain free alternative, which I did.  Cody was actually jealous of my tortillas, because they turned out bigger than the corn tortillas we used for his enchiladas.  I couldn’t really taste the difference, but these might not work great for tacos, unless you bulked them up some.

Grain Free Tortillas

Source unknown (I can’t find the website with the recipe, so please help me out!)

(the bottom 3 tortillas are grain free; the rest are corn tortillas)

Ingredients:

  • 3 large eggs
  • 2 tb water
  • 1 tsp cumin (optional)

Directions:

  • Whisk together all ingredients, until the froth subsides
  • Heat a small, greased skillet until water sizzles on it
  • Pour 2-3 tb of the egg mixture into the pan & move the pan around to coat the whole bottom with egg
  • Cook each side for approx 1 minute, or until done

Banana Bread (gluten free adaptation)

Cody really, really wanted me to make banana bread with the bananas that were slowly going bad on our counter.  Since I’m such a nice wife, I forfeited TWO breakfast smoothies to make his bread.  The things I do for him…

This bread is probably one of the healthier recipes- no butter or oil, very little sugar. And it’s THE tastiest one I’ve tried.  The loaf didn’t even last 24 hours… so good!

Banana Bread

From How to Cook for Crohn’s & Colitis, by Brenda Roscher, page 93

Ingredients:

  • 1/2 c applesauce
  • 2 large eggs
  • 3 very ripe bananas, mashed
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1/3 c brown sugar
  • 1 3/4 c all-purpose flour (I used Better Batter to make it GF & didn’t need to make any other substitutions)

Directions:

  • Combine applesauce, eggs, bananas, and vanilla in a large bowl; stir well.
  • Add baking powder, baking soda, salt, cinnamon, and nutmeg; stir well
  • Add brown sugar & stir well.
  • Stir in flour until combined- don’t over mix
  • Pour batter into greased loaf pan(s).  Makes 1 regular loaf or 4 mini loafs.
  • Bake at 350 for 45-55 minutes for regular loaves, or 25-30 for mini loaves.

Cinnamon Vanilla French Toast

I hardly ever buy gluten free bread for myself, so I was excited when my sister in law bought me a loaf for our last visit.  As soon as I got home, I made myself some french toast.  And it was wonderful!  This recipe has  just a bit of extra flavor to push it over the edge of deliciousness.

Cinnamon Vanilla French Toast

A Cooking Sugar original

Ingredients:

  • 3 pieces of bread, or 4-5 pieces of gluten free bread (since the pieces are smaller)
  • 1 egg
  • 1 tb milk
  • 1 tsp vanilla extract
  • cinnamon to taste

Directions:

  • Beat egg, milk, and vanilla in a shallow dish.
  • Coat each piece of bread with the egg mixture on both sides.
  • Place in a large skillet, with a bit of olive oil if needed to prevent sticking.
  • Sprinkle cinnamon to taste on top of each piece.
  • Brown each side of the bread, flipping once.

Note: you can easily increase this recipe.  Use 1 egg for 3 pieces of regular bread.

Breakfast Smoothies

I start work at 7 am.  That means I have to leave at 6:30.  And I need all the sleep I can get.  So… I came up with a brilliant plan that allows me to sleep in until 5:30!

Now, I make a smoothie for breakfast & drink it on my drive to work… no more time wasted cooking breakfast 🙂 I’ve also been reading Wheat Belly by William Davis- he claims that wheat actually stimulates your appetite & causes your blood sugar to rise quickly, then crash… that’s why you get hungry only a few hours after eating.  I don’t know if I believe everything in the book, but it does make sense.  And these smoothies keep me full until 10:30 or 11:00, instead of 9:00 or 9:30.  So I’m happy with my new breakfast routine.

For more great smoothie recipes, check out Incredible Smoothies.  Or, just follow my formula for deliciousness!

Breakfast Smoothies

The basics:

  • 2 cups of spinach leaves (I usually just grab 2 big handfuls, I buy a 5 pound bag at Costco)
  • 1/2 to 3/4 cup of liquid (I use water to avoid dairy, Cody uses milk or orange juice)

The fruit (choose 2):

  • 1 cup fresh or frozen blueberries (or other berries)
  • 1 banana
  • 1 apple
  • 1 orange
  • 5-6 strawberries

The optionals (I add both of these):

  • 1/8 cup ground flaxseed
  • 1/8 cup (or 1/2 scoop) protein powder

Put your ingredients in a blender & make a smoothie!  I put the spinach in first, then the fruit- it seems to blend better that way.  I put everything, except spinach & water, in a plastic shaker thing the night before.  In the morning, I just dump it in the blender, so it probably takes 3 minutes to make breakfast. I shake the water in the shaker first, to get the rest of the protein powder & flaxseed out, then dump it into the blender. I then put the smoothie into the same shaker & head out the door.

 

Paleo Oat-less Oatmeal

Paleo breakfasts… scare me.  Really, WTF am I supposed to eat that doesn’t have any kind of grain in it, is dairy free, and is lean but full of protein?  I was fine with a bowl of Chex, or a bowl of oatmeal (although oatmeal bothers my stomach now), or  bacon & eggs.  But… not allowed.

So I was SUPER excited to find this recipe.  I totally let my enthusiasm overwhelm my skepticism- oat-less oatmeal?  Really?  Yes, really- it tastes like oatmeal!  Just make sure you use a non-stick pan, or a ton of cooking spray, because it really coats the pan.

This makes 2 servings, and it’s actually pretty filling, especially if you use whole eggs.

Oat-less “Oatmeal”

From Carrots ‘n’ Cake & Paleo Plan

Ingredients:

  • 3/4 c liquid egg whites, or 3 egg whites, or 3 whole eggs
  • 1/4 c unsweetened almond milk
  • 1/4 c chopped walnuts
  • 1/4 c chopped pecans
  • 2 tb ground flaxseed
  • 1 banana, mashed
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla extract

Directions:

  • Whisk together egg whites & almond milk.
  • Stir in walnuts, pecans, ground flax, banana, vanilla extract, and cinnamon; blend well.
  • In a medium saucepan, warm the mixture on the stove, stirring frequently, until the “oatmeal” reaches the desired consistency (only a few minutes)
  • Top with berries, nut butter, seeds, or whatever you’d like
  • I only had whole walnuts, so I put them in a baggie & smashed them with a hammer to get them small enough.