Avocado Toast (gf)

Avocado Toast (gf)

Avocado Toast (gf)
This is my take on my favorite meal that I order from Kaleidoscope at the Madison Improvement Club. I could literally eat this everyday and not get tired of it! ­čÖé

the ingredients:
4 large eggs
4┬áslices gluten-free bread (I used Udi’s)
1 ounce micro greens
Juice of 1 lemon
extra-virgin olive oil
pinch of paprika
pink himlayan salt salt
freshly ground black pepper

the method:

  1. Fill a medium saucepan about two-thirds with water and bring it to a boil. Lower the temperature so that the water is at a rapid simmer then carefully lower the eggs into the water. Cook the eggs for 7 minutes.
  2. Meanwhile, coat each slice of bread with some oil then place on a grill pan over medium heat until toasted to your liking.
  3. While the bread is cooking, prep the avocados. Cut, pit, and peel the avocados then place in a bowl with lemon juice, salt and pepper. Use a fork to mash the ingredients together.
  4. When the eggs are ready, drain them, and place them in a bowl of ice water. Carefully crack and peel the egg (slip a teaspoon under the egg shell to help you to carefully remove the shell) then halve. Top the toast with the mashed avocados, the halved eggs, some micro greens. Finish with a pinch of paprika, salt and pepper and serve immediately.
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Garden Vegetable Frittata (GF)

phonto12Garden Vegetable Frittata (GF)

the ingredients:

  • 4-6 tablespoons of coconut oil
  • 1-2 cups of vegetables (I used a combo of zucchini, asparagus and tomatoes)
  • 1/2 onion diced
  • 1-2 garlic cloves minced
  • fresh herbs and spices of your choice (I just used dried thyme and turmeric)
  • 6 eggs
  • Salt and pepper to taste

the method:

  1. Preheat oven to 400 degrees. Meanwhile in a cast-iron skillet, saute the onion and garlic in a tablespoon of coconut oil over medium heat. After about 3 minutes add the remaining oil and your choice of vegetables. Start with the denser vegetables like then add in the other veggies, except the tomatoes. Saute the vegetables over medium heat for about 5 minutes (I like mine still crisp). Season the vegetables with salt and herbs.
  2. Whisk the eggs together then pour the eggs over the vegetables, making sure they spread evenly over the veggies.
  3. Scatter tomatoes over the top of the egg and veggie mixture.
  4. Now place the saute pan in the oven and bake for 8-10 minutes or you can continue to cook over the stove on medium low for 15-20 minutes.
  5. Top the frittata with anything you want! I like using hot sauce. ­čśë

Banana Nectarine Bread (GF)

nectarine banana bread First off, I want to apologize for such a poor quality photo – office lighting doesn’t make anything look particularly great. This yummy recipe suitable for breakfast or as a dessert was pulled from Vegetarian Times Magazine. I was super happy to stumble upon this recipe since Sprouts had a sale on nectarines for $.48/lb – I couldn’t pass up that deal. Plus, it’s summer! Nectarines are delicious by themselves or in an icy pitcher of Sangria. Okay, I need to remember it’s only Wednesday – not even close to it being appropriate to jump into weekend mode.

To be quite honest, my baking skills are sub-par and I did not expect this to come out as well as it did. The whole loaf was gone within 2 days. I also feel the need to point out that I was not the only person who inhaled this within that time – I had a little help. ­čÖé

Banana Nectarine Bread (GF)
Recipe makes 1 loaf or 8 slices

the ingredients:

  • 1 cup gluten-free all-purpose flour
  • ┬Ż┬ácup sugar
  • ┬Ż┬átsp. baking powder
  • ┬╝┬átsp. baking soda
  • ┬╝┬átsp. salt
  • 1 large egg
  • ┬╝┬ácup milk
  • 1 large banana, mashed
  • ┬╝ cup melted butter
  • 3 large nectarines, peeled and pitted, 2 cut into ┬Ż-inch dice, 1 cut into 8 wedges each

the method:

1. Preheat oven to 350┬░F. Coat a 1-qt. loaf pan with cooking spray.

2. Whisk together flour, sugar, baking powder, baking soda, and salt in large bowl. Beat egg in separate bowl, then whisk in milk, followed by bananas and melted butter. Stir banana mixture into flour mixture until just combined. Fold in diced nectarines.

3. Pour batter into the loaf pan. Arrange nectarine wedges in row, smooth side up, down center of each loaf. Bake 30 to 40 minutes, or until toothpick inserted in center comes out clean.

Breakfast Potato Hash with Poached Eggs (GF)

Yummy yummy! It’s time for brunch! ­čÖé I always like to serve breakfast on sizzling platters to keep them piping hot from start to finish. The ones I use, I found at an estate sale for a screaming deal. Let’s just say I make fajitas more often now…

hash 1Breakfast Potato Hash

Ingredients:

12 russet potatoes
Canola oil, for frying
Butter, for frying
1 large onion, cut into fine dice
1 green pepper, cut into fine dice
1 red pepper, cut into fine dice
1 yellow pepper, cut into fine dice
Salt and ground black pepperMethod:

  1. Preheat the oven to 375 degrees F.
  2. Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.
  3. Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
  4. Heat a cast-iron skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.
  5. hash2After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.

Poached Eggs:

Ingredients:

Eggs

Method:

Always use fresh eggs. If you can’t see the difference between the “thick” white and the “thin” white, the yolks will probably break in the pan. Always deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan. When using a non-stick skillet cook in no more than an inch of water. If you don’t have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. Always acidulate the poaching liquid with either vinegar or lemon juice (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover. How long you ask? It depends on how many eggs. I like my yolks barely runny so I’ll cook 4 eggs for 7 to 8 minutes depending on their size. Since more eggs will absorb more heat from the water, they will take longer to cook, so for large batches always include an extra “test” egg. Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil.
hash3

My Favorite Weekday Breakfast (GF)

morning glory muffin

Morning Glory Muffins (GF)

The ingredients

  • 2/3 cup canola oil
  • 1/2 cup evaporated cane sugar
  • 1/4 cup natural brown sugar
  • 1 teaspoon gluten-free vanilla extract
  • 3 eggs
  • 1 cup quinoa flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 1 cup grated carrots
  • 1 cup grated zucchini
  • 1/2 cup chopped toasted walnuts
  • 1/2 cup seedless raisins
  • 1/4 cup toasted coconut flakes
  • 1 teaspoon grated orange zest
  • 1 tart red apple, unpeeled, cored, and finely chopped

The method

  1. Preheat oven to 350┬░F.
  2. Put oil, cane sugar, brown sugar, vanilla and eggs into a large bowl and whisk by hand for about 1 minute to incorporate air into the mixture. Set aside.
  3. Put flour, potato starch, tapioca starch, baking soda, cinnamon, xanthan gum, and salt into a second large bowl and stir well. Add flour mixture, carrots, zucchini, walnuts, raisins, coconut, orange zest, and apples to the reserved sugar mixture and stir well to form a batter. Scoop batter into 12 paper-lined muffin tins and bake until cooked through, about 25 minutes.

green smoothie

Green Goddess Smoothie

The ingredients

  • 1 1/2 cup organic apple juice
  • 2 cups spinach
  • 1 cup kale leaves
  • 1/4 cup chopped strawberries
  • 1/4 cup frozen mango
  • 1/4 cup frozen pineapple

The method:

  1. Combine ingredients in a blender until smooth. Pop in a straw and enjoy!