Tag Archives: breakfast

Menu Plan Monday, November 7!

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So–after being busy busy busy last week I didn’t cook much. We only got take-out once though, so I was happy about that. I kind of just cooked a few things and we made meals with those things. For instance, I made 4 cups of rice thinking beans and rice, but we ended up doing fried rice and I used the rest to make Dijon broccoli and rice one day and rice with mushrooms and any other veggies I could find another day. I’m ready for some healthy comfort foods this week! How about you?

Happy Fall!

Happy Fall!

Breakfasts:
pumpkin pie–just the recipe on the back of a can with coconut sugar and 1/2 cup of sugar instead of 3/4 cup. (I always use coconut milk instead of the evaporated milk to make it dairy free.) I also used some leftover snickerdoodle cookies for the crust (usually I just make the pie without the crust!)
Toast–almond butter and jelly toast can take you a long way in the morning!
Eggs

Lunches:
Leftover soup and salad
hot dogs, green beans, and chips for the princess
I’m honestly not sure what my husband is eating!

Dinners: (I am using dairy substitutes for all these soups–my favorite cheeze is the daiya brand)
Potato Soup with biscuits
Breakfast for dinner: probably these pancakes with apple butter
cheddar chowder with muffins
Roasted salmon, potatoes, asparagus
If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or for specific gluten-free ideas check out Celiac Family!

Menu Plan Monday, October 24!

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We have a crazy week with fall festivals and field trips and other random stuff happening, so the menu plan–it is super simple. The goal here is to keep us on track budget wise while using stuff on sale and keeping from picking up take-out! I think this plan will do it!

Last week's breakfast/dinner!

Last week’s breakfast/dinner!

Breakfasts:
pumpkin coffee cake (I actually ended up liking this cold? Maybe because its still warm in Florida or it could just be because I’m weird!)
apple cider donuts
Triple Berry Green Smoothie

Lunches:
Ham roll-ups with green beans and crackers for the princess
Sausages with sauerkraut and apples/Italian Sausage Potato Spinach Soup for me

Dinners:
Italian Sausage Potato Spinach Soup
Sandwiches –I’m thinking something like ham and guacamole for me
sausages/hot dogs with sauerkraut and apples, french fries
Out to lunch 😀
Chili and cornbread
If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or for specific gluten-free ideas check out Celiac Family!

Menu Plan Monday, October 17!

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So, I completely planned to write out my menu plan…but I accidentally bought a bag of CHIPS (just potato chips, y’all!) that had gluten in them and the Princess ate them all week for school. Between dealing with the attitude and trying to figure out why in the world my daughter was only eating chips and applesauce…yeah that was about all I could handle really. So, I know that she is still sensitive to gluten (in case anyone was wondering)!

Yesterday's Chicken Ala King

Yesterday’s Chicken Ala King

So, let’s talk about food, shall we? Now that we’re eating more than just chips and applesauce this should be more interesting for you to read. I’ve gone back to doing weekly menu plans again–at least for a while anyway.

Breakfasts:
pumpkin bread
apple cider donuts
mango banana smoothie

Lunches:
Homemade gluten-free vegan mac & cheese (yes, the Princess requested this and yes she is spoiled–but also she will be helping to make it!) Recipe coming soon!
Bacon/blue cheese/balsamic reduction sauce wedge salad for the hubby
Soup–I’m torn between cheddar chowder (this link is to a similar recipe–the original was from one of my mom’s cookbooks and you could use ham or bacon and pretty much any potato you wanted) or apple carrot ginger soup. We’ll see!

Dinners:
grilled BBQ chicken, potato salad, veggie
Egg salad on English muffins, side salad
One Pot Taco Spaghetti
Baked potatoes with frozen veggies
Pizza
Fish, roasted acorn squash
Hamburgers
I’m still undecided on how I want to roast the acorn squash. I’ve gotten requests for lots of butter and brown sugar. Each half might end up being cooked differently! And I’m still undecided on the sides for the hamburgers–I’m open for suggestions!
If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or specific gluten-free ideas check out Celiac Family!

Blackberry Coffee Cake

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Couldn't wait for a slice!

Couldn’t wait for a slice!

Coffee cake is in a category all by itself. It’s amazing when you can eat cake for breakfast! It’s delightful for coffee, but you don’t even have to have coffee to enjoy it. This is one of the first things I made for my mom after she found out she couldn’t eat gluten. The first result was a little grainy from all the rice flour, but this time with a little tweaking the result was a light and yummy breakfast cake that was hard to eat just one slice of. This is also a great recipe in my book because you can do all the prep the night before, clean up, and then have a yummy breakfast in the time it takes to get a shower. Enjoy!

Blackberry Coffee Cake

1 egg
1/2 cup of sugar (I have made this recipe with blueberries before and didn’t need quite as much sugar–blackberries are tart!)
1 1/2 cups of gluten-free cake flour (I used 172 grams Better Batter Flour plus 38 grams of cornstarch)
2 teaspoons baking powder
3/4 teaspoons of salt
1/3 cup almond milk
3 Tablespoons of coconut oil
1 1/2 cups blackberries
2 Tablespoons of sugar
1 Tablespoon of lemon zest, divided

Beat the egg and sugar in a bowl. Combine the dry ingredients in a separate bowl. Add the flour and milk alternately to the egg mixture. Stir in coconut oil and half the lemon zest. Fold in blackberries. Pour into greased 8 inch square pan. Sprinkle with the 2 Tablespoons of sugar and the remaining lemon zest.

Before baking!

Before baking!

Cover and refrigerate overnight. Next morning remove from the refrigerator and place on counter uncovered for about 15 minutes while you preheat the oven to 350 degrees F. Bake for 30-35 minutes until a toothpick comes out clean and the top is lightly browned.

Note: The batter will be rather rubbery and hard to spread. Do not fear this is normal. It doesn’t look like it will turn out to be much when you put it in the fridge overnight, but all that changes after being cooked.

Adopted from food.com

Healthy Breakfast Apple Casserole

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Back in the day (before Gluten-Free, Dairy-Free!) I used to love to make breakfast casseroles. There is something very appealing about making breakfast on Saturday night and having it ready to go on Sunday morning without having an extra thing to fuss about (or dishes to do!). Then there’s the leftovers that are super welcome for quick breakfasts for several days in the coming week. Once I stopped eating gluten, dairy, and meat–well it seemed very difficult to figure out how to make a casserole that I could eat! I finally came up with this adaption that turned out delightful. It’s not the most frugal of options, but as a special and occasional dish it works well.

Healthy Breakfast Apple Casserole

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Adapted from The Kichen

1 loaf of gluten free bread (can be either store bought or homemade–if homemade be sure and slice very thin or cut the crusts off the bread)
8 eggs
2 cups unsweetened almond milk
1/4 cup coconut sugar
3 teaspoonds vanilla extract
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg or more to taste
About 3 apples, peeled, cored, and thinly sliced (My favorite type is macintosh, but a mixture of a sweet apple like yellow delicous and a sour like granny smith work well.)

For the Glaze:
1/2 tub dairy free cream cheese (about 4 ounces)
2 Tablespoons maple syrup
1 teaspoon vanilla extract
Some more freshly grated nutmeg (optional)

Grease a 9×13 pan. Layer as many bread slices as will fit on a single layer on the bottom of the casserole. Layer the thinly sliced apples on top, and then put the remaining slices of bread on top of that. It should look like an apple sandwich that would be hard to pick up and eat!

In a medium bowl lightly beat the eggs. Add the milk, sugar, vanilla extract, cinnamon, and nutmeg and beat until combined. Pour the mixture over the bread in the casserole dish. Cover the dish and refridgerate overnight.

In the morning remove the casserole dish and cover with foil if that’s not what you used last night. Turn the oven onto 350 degrees F and place the casserole on the middle shelf. Cook for 45 minutes covered. When the time is up remove the cover and cook for another 15 minutes. Now is the time to make the glaze. Combine all the ingredients in a saucepan and stir over a medium low heat until melted and combied. You can use a microwave if desired, but be sure and only do it in 30 second increments. When the time is up on the cassrole check for doneness: a knife inserted in the center should come out clean. Once done remove from oven and spread the glaze over the top. Let it sit for about 10 minutes to cool before serving. It will be hot!

This casserole isn’t overly sweet like most breakfast casseroles. If you have a real sweet tooth you might want to make some extra glaze for on the side or serve maple syrup on the side.

A GF, DF, Meat Free, & Oat Free Breakfast Round Up

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I have the hardest time coming up with breakfast options. Gluten free isn’t that hard, but when you take away dairy and meat and oats that makes it insane to find options for that most important meal of the day. Lunch and dinner weren’t as big a problem for me because I found some vegan recipes that were easily adapted. Breakfast for a vegan involves a LOT of oats and as much as I like to substitute quinoa flakes for oatmeal my budget doesn’t allow for it everyday.

After much seeking and searching I now have a decent list of breakfasts that I can eat and some of them I can even freeze and have ready at almost a moments notice.
My favorite breakfasts:

Shirred Eggs over roasted potatoes

Shirred Eggs over roasted potatoes

Eggs:
Shirred Eggs
These are a super easy option that can cook without supervision in the toaster oven while I am doing other things. My favorite way is to put some frozen French fries or roasted potatoes underneath them. Everything gets warm/cooked at the same time (17 minutes for two eggs at 375 to 400 degrees F) and its a hearty filling breakfast.
This is another easy egg dish that doesn’t require constant supervision; however, you do have to have some roasted peppers on hand!
Roasted Red Pepper & Kale Frittata

My new favorite waffles with strawberries and coconut whipped cream!

My new favorite waffles with strawberries and coconut whipped cream!

Waffles/Pancakes
My new favorite waffles
I can’t say enough good things about them. Again I substituted quinoa flakes for the oatmeal. They are even good reheated in the toaster which is a boon because I like to keep a stash of breakfasts in the freezer.
Banana “oat” Pancakes
I like these pancakes because they are filling and freeze well. They are also tasty even if no one else in the house will eat them!

Muffins
Banana Buckwheat Muffins
These muffins are so amazing that my husband who for six years has completely refused to eat muffins…eats these! They freeze well and are great if you want several with some fruit or as a side to something else.
Gluten & Sugar Free Blueberry Muffins
These amazing muffins are completely sugar-free! They have some pricy ingredients, but are also great out of the freezer.

Smoothies
What would breakfast be without a smoothie? Here are some of my favorites–be warned: some of them are seasonal, but why not have a pumpkin smoothie in April just because?
Paleo Strawberry Coconut Kale Smoothie
I usually leave out the protein power and get my protein somewhere else since I haven’t found a vegan protein powder that agrees with me yet.
Sweet & Sour Grapefruit Smoothie
Creamy Pumpkin Pie Smoothie
Amazing especially with Coconut Whipped Cream!
Chocolate Banana Strawberry
My own creation!

I also used to like breakfast casseroles; however, they are full of things that need to be substituted right now (meat, bread, cheese) so they are few and far between. I am going to post one soon that I’ve adapted with no complaints from the fussy people department!

What about you? What are your favorite breakfasts? Do you have a hard time choosing something to eat in the morning?

A Green Smoothie?!

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DSCN2843Once upon a time I was rather a peaked child. My mother decided that vitamins were the way to go to get me to be more healthy and besides taking a multi-vitamin she insisted that I start drinking wheat grass with my breakfast. (I wasn’t singled out though–I think the whole family came in for these healthy vitamins!) I was allowed to mix it in my orange juice, but no matter how it was presented it was still gross. I alternated between trying to drink it in one gulp (quite a feat as it was usually mixed in 4 ounces or more of liquid!) or sipping it slowly between bites of food. Green stuff that tasted funny for breakfast was just not my thing. I survived that phase and then recently I started seeing around the internet recipes for Green Smoothies!

I shuddered when I saw them because they reminded me of that nasty blue green algae cocktail that I had to drink every morning. I resolved to never put myself through that torture. Then my sister tried it and suggested putting blueberries in because it made the smoothie blue/purple instead of green. Even more important was the fact that you didn’t taste the green stuff in the smoothie. The idea of drinking some of my veggies before noon was somewhat attractive if I didn’t have to look at them or taste them so I reluctantly decided to give it a try.

And it was good! It was even good if you put a whole bunch of strawberries in it and turned it pink! I still shudder a little when I think of a green smoothie, and it isn’t so popular with me that I want to make it everyday. However, occasionally when I have some greens that are trying to go bad on me before I use them for their intended meal, then its nice to have that option. Here’s a rough idea of what I put in my green/pink/blue/purple smoothies:

1 cup liquid (coconut milk is tasty as is almond milk or even juice)
1 cup berries (strawberries or blueberries depending on your color preference)
2-4 cups greens (spinach, kale, and lettuce are all ones I have had success with)
protein powder if desired

Blend together in a blender until smooth. You may need to add more liquid or stop and stir to make sure all the chunks are blended. Drink–if it’s still to green put it in a red or pink glass so you don’t have to look at it!

Loosely adapted from Oh She Glows and Once a Month Mom