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Remember cinnamon raisin toast? That warm, slightly sweet slice of bread, swirled with cinnamon and studded with raisins, slathered with butter, made the best breakfast. We didn’t have it often when I was growing up, but it was a treat when it was around. I didn’t realize just how special it was until I went gluten and dairy-free, and could no longer enjoy it.

Then it became another one of those fond food memories, forever tucked away in my brain, pulled out only every once in a while for reminiscing.

Then one day, I decided that I needed to bring back a version of that breakfast treat. I don’t often make or eat breads anymore, but an exception needed to be made for this. But I wanted to make it both full of nutrition and full of that cinnamon-y goodness. I also wanted to make it grain-free, since I feel best when I’m not consuming too much in the way of grains (and subsequently, that also makes it paleo-friendly and lower-carb).

I wasn’t sure the best way to go about making a grain-free bread, but then I remembered the bread I’d made based on AndreAnna’s recipe a while back when I adopted her for Adopt a Gluten-Free Blogger. That recipe used almond butter. The wheels started turning. Could I do the same with this loaf? I started to play around with the batter.

After 3 tries, I got it down. It’s a lovely, hearty little loaf that rose well, had a subtle sweetness packed with cinnamon, and in every bite, a raisin or a walnut. I love that baking with almond butter brings a gorgeous brown shine to the top of the loaf. The slices held together beautifully as well, and were moist – quite a feat for gluten-free baking. I decided to spread a little coconut spread on a slice, heat it up a skillet, and toasted it on both sides. Heaven.

Cinnamon Raisin Walnut Bread (Grain-Free, Dairy-Free, Paleo)

½ c almond butter

1 T coconut oil

2 medium eggs at room temperature

1 t lemon juice

2 ½ T arrowroot powder

½ t salt

¼ t vanilla extract

¼ t baking soda

1 T plus 1 t cinnamon

¼ c Medjool dates, chopped

¼ c raisins

½ c walnuts, toasted and chopped

Preheat oven to 350 degrees. Grease a small/mini loaf pan with coconut oil and set aside. In the bowl of a mixer, blend the almond butter, coconut oil, eggs, and lemon juice until well-blended. Add arrowroot powder, salt, vanilla extract, baking soda, cinnamon and date. Blend again until well-blended. Add the raisins and walnuts and stir in.

Scrape batter into prepared loaf pan. Smooth out on top with spatula.

Bake for 30 minutes or until toothpick inserted in the center comes out clean. Cool completely before slicing.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

posted on Monday, May 14th, 2012 by altawrites Posted in Baked goods,breakfast,Dairy-Free,Desserts,Gluten-Free,Vegetarian 7 Comments

Sometimes, dinner (or breakfast, or lunch) just has to be fast. Easy. A no-brainer. And sometimes, you just didn’t adequately plan ahead of time so that you could make this happen. Then what do you do?

This was my story, the evening after I ran Warrior Dash. I came home and scarfed a bit of leftover salad from the fridge, showered to get rid of the 1,000 pounds of mud from my body, and made myself presentable enough to take the kids out for a promised pizza dinner. (Yes, sometimes the kids get junk food.) By the time we got back home, I was suddenly famished (obviously, my salad “snack” wasn’t enough) and craving pizza. I hadn’t made plans for a meal beforehand, since we were taking the kids out. I figured I would rummage something up for myself. Only for some reason, I’d underestimated a) how hungry and b) how tired I would be.

So my “rummaging” turned up some portobello mushrooms that needed to be used up, some eggs, and a few pantry ingredients – tomato paste, olives, and a bit of Daiya cheese I’d stashed in the freezer. I was going to make some sort of pizza, I’d decided. It might not be traditional, but it would be nutritious, easy, and hopefully tasty.

Indeed it was. I had the “pizzas” ready to go into the oven in about 5 minutes (although it took longer than that to allow the oven to heat up) and could relax for a few minutes while they baked in the oven. In less than 30 minutes, and with the few dishes I used already washed (a bonus!), I had dinner – two gigantic portobello pizzas, enough to serve 2 people (with a side salad, perhaps). I paused just long enough to get this somewhat decent photo taken for you before both were gone. And I’m not apologizing for that.

These indeed hit the spot. They were delicious. The portobello provided a lovely, meaty base for the “pizza”, and the olives and seasoned tomato paste gave it the “pizza” flavor I was after. The egg just gave it a delicious, rich sauce, as I only baked it long enough to set the whites, leaving the yolk all warm and runny. So. So. Good.

All of a sudden as I’m writing this, I’m hungry for another one of these. I might have to accidentally-on-purpose make some more this weekend.

Portobello Mushroom Egg Pizza

2 large portobello mushroom caps, stems hollowed out

Olive oil or baking spray

salt and pepper

1/3 c tomato paste

1 t Italian seasoning or pizza seasoning

1/2 t garlic powder

1/2 t onion powder

8-10 black olives, sliced (I used Kalamata)

1/4 c dairy-free cheese (such as Daiya)

2 large eggs

Preheat the oven to 375 degrees. Lightly spray or brush mushrooms with oil and season the insides with salt and pepper and place on a parchment-lined baking sheet. In a small bowl, stir together the tomato paste, Italian seasoning, garlic and onion powder. Spread the sauce over the inside of the mushrooms. Sprinkle olives and dairy-free cheese over. Carefully crack one egg on top of each.

Place baking sheet in the oven and bake for 20 minutes or until eggs are set to your liking. Remove and serve.

Serves 2, or one very hungry person.

Note: You can use any toppings you like on these pizzas. Roasted red peppers, pepperoni, cooked crumbled Italian sausage, ham, jalapenos, artichokes – anything goes!

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

posted on Saturday, April 28th, 2012 by altawrites Posted in Appetizers,breakfast,Budget-Friendly,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Main Dishes,Quick and Easy,Vegetarian 9 Comments

This past weekend, I spent a few hours in the kitchen, focusing on ways that I can bring you slightly healthier snacks and treats. Why? Because, dear readers, I care about you. You’ve been good, but sometimes, you need a little “something.” Something to munch on at 3 o’clock in the afternoon that isn’t just overloaded with sugar. All week, you’ve been good, and you’ve satisfied those afternoon “munchies” with green smoothies, crunchy raw veggies, and an occasional piece of fruit. But you want something a little more, without going overboard.

Well, friend, here it is.

Welcome Peanut Butter and “Jelly” Munch.

Sure, it looks unassuming in that photo. It’s not dressed up in fancy colors. There’s no drippy, caramel-y topping, and there’s not loads of chocolate. But don’t let that detract from the satisfaction this little snack can bring. Peanut Butter and “Jelly” Munch is a bit sweet, a bit salty, and has that peanut butter-y goodness that just hits the spot. Of course, there’s an additional treat – dried bing cherries, which serve as the “jelly” to the peanut butter. Best of all, it’s light and crisp. The perfect nosh.

Next time you’re looking for a bit of a treat – whether it’s to cure that afternoon slump, to delight the kids after school, as a substitute for granola for breakfast, or as an accompaniment to your stay-at-home movie night – try out some peanut butter and “jelly” munch. It might just become your new favorite.

Peanut Butter and “Jelly” Munch (gluten-free, dairy-free, vegan, refined sugar-free)

1/4 c peanut butter (I used Justin’s. Can substitute Sunbutter for peanut-free)

1/4 c brown rice syrup

1 t vanilla extract

1/4 t kosher salt

3 plain brown rice cakes (1 1/2 cups), crumbled (I used Lundberg brown rice cakes, make sure yours are gluten-free)

3/4 c dried bing cherries, unsweetened, lightly chopped

1/4 c Medjool dates, chopped

Preheat oven to 300 degrees. In a microwave-safe bowl, add the peanut butter and brown rice syrup. Heat for 30 seconds to 1 minute, or until warm enough to stir easily. Stir in vanilla extract and salt.

In a medium bowl, combine crumbled rice cakes, dried cherries, and dates, and stir in peanut butter mixture. Toss to coat evenly.

Spread out on a parchment-lined baking sheet. Bake for 15-18 minutes, stirring 2-3 times throughout process, until mixture is crisp. Allow to cool. Store in an airtight container.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

posted on Tuesday, March 27th, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Desserts,Gluten-Free,Kid-Friendly,Quick and Easy,Vegetarian 9 Comments

Remember donuts? Those sweet, light, fluffy fun circles that went so well with a cup of coffee? For many of us on a gluten-free diet, donuts are just no longer part of our routine. They’re just not an option.

But what if I told you they could be part of your life again? While I was not a big donut person before I went gluten-free, I tried something new – I opted to bring donuts back as part of our gluten-free lifestyle as a lovely weekend breakfast treat. But I wanted them to be so good, you’d never guess they were gluten-free. After all, my kids and husband don’t eat gluten-free, so I have to convince them that my baked goods are just as tasty as what they can get down at the corner bakery. It’s a challenge for me, and one I faced gladly.

These blueberry buckwheat donuts are a healthier (because they’re baked) breakfast treat that’s gluten-free, dairy-free, and full of sunny flavor. They’re also made with whole grain flours (buckwheat and brown rice), so there’s a bit more nutrition on these treats than a typical donut. What I loved most, however, was that they were light – something hard to come by in gluten-free baked goods!

If you don’t have a donut pan, don’t fret – these can be made in a muffin tin as well. You may wish to increase your baking time slightly to compensate.

Blueberry Lemon Buckwheat Donuts

½ c non-dairy milk (I used homemade cashew milk)

2 T chia seed meal

2 eggs

1 T olive oil

1/3 c sugar

1 t vanilla extract

1 t lemon zest

½ c freshly ground buckwheat flour

¼ c brown rice flour

¼ c arrowroot flour

1 t baking powder

¼ t baking soda

1/8 t kosher salt

½ c blueberries

2/3 c powdered sugar

Juice of 2 lemons

Preheat oven to 325 degrees. Grease a nonstick donut pan.

In a large bowl, whisk together non-dairy milk and chia seed meal until there are no lumps. Add eggs, olive oil, sugar, vanilla and lemon zest and whisk until well combined.

In a separate bowl, whisk together flours, baking powder, baking soda, and salt. Whisk dry mixture into wet until combined. Gently stir in blueberries.

Spoon batter evenly into donut pan and spread out. Bake for 12-14 minutes or until a toothpick inserted into the donut comes out clean. Allow to cool for a few minutes in the pan. Remove and allow to cool for 10-15 minutes more on a wire rack.

Meanwhile, in a small saucepan, whisk together the powdered sugar and lemon juice until there are no lumps. Allow to come to a simmer on low heat, whisking occasionally. Remove from heat.

Dip each donut into glaze on both sides and return to wire rack to allow excess to drip off.

Makes 6 donuts.

Do you have a recipe that’s so good, no one would guess it’s gluten-free? Submit it to the Udi’s Look Again It’s Gluten Free Recipe Contest on Facebook! You could win a 3 day/2 night trip for two people to California, a gluten-free cooking class at Le Cordon Bleu, or Udi’s shopping bags with Udi’s coupons!

Also, check out Udi’s Gluten-Free Living Community for a wealth of gluten-free living tips, tricks, recipes, and more!

I loved combining new flavors and gluten free ingredients to create this delicious recipe. Now I’m curious to know, what do you enjoy most about trying something new?

For your chance to win a $350 William Sonoma gift card to purchase a Kitchen Aid Mixer or other gluten free cooking tool of your choice, complete these two steps:

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine. Official BlogFrog Sweepstakes Rules.

posted on Monday, March 12th, 2012 by altawrites Posted in Baked goods,breakfast,Dairy-Free,Gluten-Free,Kid-Friendly,Vegetarian 13 Comments

A Gluten-Free Holiday is being hosted this week over at Diet, Dessert, and Dogs by Ricki Heller, and the theme is Holiday Breakfast and Brunch. Ricki is giving away a copy of her book, Sweet Freedom, and a copy of Gluten-Free and Vegan Holidays by Jennifer Katzinger, so be sure and head over there to check out the party!

Christmas is a time filled with lots of indulgences. Lots of cookies, tons of candy, and ever-so-special baked treats that make the season bright. Breakfasts are no exception, and I would be lying if I said I wasn’t fond of a Christmas stollen, donuts, or a coffee cake. But overindulgence in these treats, I’ve learned, comes at a price – my still-sensitive system still can’t handle a ton of sweets and grains, even gluten-free ones. So I pick and choose when and what I’m going to enjoy, even on the holidays. But that doesn’t mean that there isn’t room for “special” meals – far from it! Special, in my mind, means something that’s a departure from the everyday (in a good way), and that doesn’t always have to equate to extra sugar. In fact, for breakfast, I know I prefer a protein-and-veggie-filled meal to a carb-heavy one.

Hence the reason for this frittata. It comes together relatively quickly. Of course, the most important part? It’s tasty, in a light and fresh sort of way. Yes, there is some bacon involved (which also ups the “special” factor a bit), but it’s definitely nowhere near as heavy as most baked egg dishes, which are full of cream and cheese. The bacon and sun-dried tomatoes are pleasant components here, providing some depth of flavor without being overwhelming. This frittata is a delicious way to start a special day, and is light enough to leave room for a bit of other Christmas breakfast goodies, such as those being shared over at Diet, Dessert and Dogs this week!

Zucchini and Sun-dried Tomato Frittata

2 slices bacon, cut in half to fit skillet

1/4 c thinly sliced onion

1 large zucchini, thinly sliced (I used a mandoline)

3 T sun-dried tomatoes (I used my dehydrated “tomato candy“)

1/4 c roughly chopped flat-leaf parsley

3 eggs, whisked

Salt and pepper to taste

Preheat the oven to 400 degrees. Heat a small 8-inch oven-proof skillet over medium heat and fry bacon until crisp, about 5-8 minutes. Remove bacon, leaving the grease in the pan. Once bacon is cool enough to touch, crumble. Add the onion to the pan and saute for 2 minutes, then add the zucchini. Saute until just tender and brown in a few spots, then add the sun-dried tomatoes, parsley, and crumbled bacon. Toss together a bit, and remove from heat. Add the whisked eggs and season with salt and pepper. Stir the vegetables and bacon together with the eggs a bit to incorporate everything evenly. Place the skillet in the oven and bake for 10 minutes or until eggs are set in the center. Remove from oven, and place a plate upside-down over the skillet. Holding the bottom of the plate with one hand, and the handle of the skillet with the other, flip the pan and plate together so that the plate is now at the bottom and the skillet upside-down on top. The frittata should come free from the skillet and lay on the plate. Cut into wedges and serve.

Makes enough for 2 as part of a breakfast or brunch. Can be doubled – just bake in a larger skillet, perhaps for a few extra minutes.

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.

posted on Thursday, December 8th, 2011 by altawrites Posted in breakfast,Budget-Friendly,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Pork,Quick and Easy 11 Comments

 Before August brought the seemingly endless heat, I planted some butternut squash. It started out so well – it grew  by leaps and bounds every day, started blossoming, and gave promise of much delicious winter squash. Then the heat got the best of it. In spite of my watering, my butternut was just no match for 105-110 degree days. (I guess squash isn’t a desert plant!) I had three small butternut squashes from one plant before they all shriveled up, like just about everything else in the garden.

All but one, that is. A few weeks ago, seemingly from nowhere, I had one last plant that got a second wind and started to grow again. I was unsure whether it would be strong enough to set any fruit, but yesterday, when I went out to water, I noticed two blossoms on it. So I’m hopeful that we’ll get a few more butternut squash from my garden before the season is over.

These three small squash were used in this hash for breakfast yesterday morning. Along with some zucchini, a bit of onion, and some spices, this was a hearty, wake-up-your-tastebuds change from the usual morning fare. I topped mine with some perfectly fried eggs.

This week is back-to-reality time for us, as we go back to work after taking a week off and traveling. I started to get prepared by boiling some eggs for our lunches, and hoped to make some more granola bars (recipe will be in my book!) for my husband. However, my usual marathon Sunday cooking was short-circuited by some air conditioning issues we started having. The oven was turned off (along with just about every light in the house) when the house started heating up. We had it working for a while, but I already deviated from the meal plan, swapping meatloaf (Sunday’s planned meal) for a cooler, simpler option planned for Monday night – grilled chicken with salad. Here’s to hoping the A/C is in full working order later this week so I can still use the oven. Meatloaf will have to wait until this next weekend – good thing I have room in the freezer for the meat!

Monday:

Breakfast: hard-boiled eggs, leftover asparagus, carrots, and spaghetti squash

Morning snack: pear

Lunch: garden salad topped with grilled chicken breast with a homemade honey mustard dressing

Dinner: leftover curried chicken wings, mashed potatoes, green beans (A/C guy is coming this afternoon, so this may be very up in the air!)

Tuesday:

Breakfast: leftover chicken breast, spinach-blueberry-banana smoothie

Lunch: leftover curried chicken wings, carrots, spinach, pear

Dinner: chicken piccata, spaghetti squash, broccoli

Wednesday:

Breakfast: eggs, spinach-peach smoothie

Lunch: leftover chicken piccata, spaghetti squash, broccoli

Dinner: pumpkin shepherd’s pie (if this is successful, I’ll share the recipe!), braised cabbage

Thursday:

Breakfast: eggs, braised cabbage

Lunch: leftover pumpkin shepherd’s pie, tangelo

Dinner: roasted whole chicken, zucchini and sun-dried tomato casserole, mashed sweet potatoes

Friday:

Breakfast: leftover chicken and sweet potatoes

Lunch: leftover zucchini casserole, eggs

Dinner: out – it’s Brandan’s 15th birthday, so we’ll be celebrating!

…and now, for the curried squash hash.

Curried Squash Hash, inspired by Everyday Paleo

1 T coconut oil

1 1/2 c diced butternut squash

1/2 c diced zucchini

1/4 c diced red onion

2 t Madras curry powder

1/2 t cinnamon

A couple pinches of salt

Heat a large, heavy skillet to medium-high heat. Add coconut oil and allow to melt, swirling around the pan to coat. Toss butternut squash, zucchini, onion, curry powder, cinnamon, and salt together in a large bowl. Add to skillet and saute, allowing to cook undisturbed for a minute or two at a time before stirring, so that the pieces of squash get browned and crisp. When squash is tender, remove from heat and adjust seasoning as needed. This should take about 6-8 minutes.

Enjoy unadorned, or toss in crumbled, cooked bacon, and top with fried or poached eggs.

Hope you have a great week!

 This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free and was shared at Gluten-Free Detroit Metro for GF Menu Swap.

posted on Monday, September 19th, 2011 by altawrites Posted in breakfast,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Side Dishes,Vegetables,Vegetarian 12 Comments

During the week, breakfasts have to be quick. I eat breakfast at my desk at work, (I know, probably not ideal, but I HATE the idea of eating earlier, at home, only to be starving at 9am again. I leave the house around 6:30-45 in the morning, and that’s just too early to eat!) so whatever I bring must be portable, easily and quickly microwaveable, and low on the mess factor. Many times, this means I make something in advance, and reheat it as needed.

This week, I made egg muffins. No, not sweet, carb-heavy, make-you-sleepy-then-hungry-soon-after muffins. These are a savory, nutrient-packed breakfast. They’re muffins in name only – they were made in a muffin tin. Truth be told, they’re more like mini-frittatas. And contrary to what you might be thinking – they actually reheat in the microwave quite well. Just make sure not to overdo it: I warmed up three of these babies this morning for breakfast for just under a minute. A healthy, tasty, protein-packed breakfast in a minute. That’s my kind of meal.

Zucchini Red Pepper Egg Muffins

8 large eggs

Salt and pepper

1 t coconut oil, plus more for greasing pan

1 large zucchini, cut into ½ inch dice

2 oz roasted red pepper, diced (about ¼ cup)

1 green onion, minced

10 green olives, chopped

Heat oven to 350 degrees. Grease a muffin tin with oil and set aside. Scramble eggs in a medium bowl and season with salt and pepper. Set aside.

Heat a skillet to medium heat and add oil. Add zucchini and sauté for 3-4 minutes or until lightly browned and just starting to soften. Add red pepper, green onion, and olives and sauté for another minute. Season with salt and pepper. Remove from heat.

Divide vegetables evenly among the 12 muffin cups. Divide the scrambled eggs evenly among the muffin cups, pouring the eggs over the vegetables.

Bake for 15-20 minutes or until eggs are set in the center.

Serves 4.

These will be on the menu this week, along with a lot of other (hopefully) delicious new creations. Stay tuned, if they’re good, they may be coming to a future blog post (or the cookbook!)!

Monday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: leftover tilapia with tomatillo-avocado salsa (salsa was good. fish needs work.), green beans, leftover eggplant salad with dehydrated tomatoes, olives, and parsley (this is definitely a cookbook candidate!)

Snack: homemade beef jerky, orange

Dinner: Shrimp Lettuce Wraps with Cabbage-Carrot-Jicama Slaw, Sweet Potato Fries

Tuesday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: leftover shrimp lettuce wraps, or if no leftovers, tuna salad with leftover tomatillo-avocado salsa and spinach

Snack: pear, beef jerky

Dinner: Pork Tenderloin with Peach Glaze, roasted red potatoes, sauteed okra

Wednesday

Breakfast: green smoothie with spinach, pear, cucumber, hard-boiled eggs

Lunch: leftover pork tenderloin and okra

Snack: handful of hazelnuts

Dinner: large salad with romaine lettuce, spinach, radishes, carrots, bell peppers, tomatoes, cucumbers, and grilled chicken

Thursday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: salad with grilled chicken

Snack: beef jerky, orange

Dinner: Thai Green Chicken Curry, braised eggplant

Friday

Breakfast: Zucchini Red Pepper Egg Muffins

Lunch: leftover chicken curry and eggplant

Snack: homemade beef jerky, pear

Dinner: paleo lasagna (a version based on Sarah’s over at Everyday Paleo - only I am thinking of adding some cashew-based “ricotta” cheese)

Do you eat breakfast on the go? What healthy, easy-to-grab foods do you often eat?

This post is linked to March Muffin Madness at Gluten-Free Easily.

posted on Monday, August 22nd, 2011 by altawrites Posted in Budget-Friendly,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Kid-Friendly,Meal Plans,Quick and Easy 9 Comments

A few weeks ago, my husband surprised me. Little did I know he’d been tucking away money, but he sat me down, whipped out some cash, and told me that it was for a new VitaMix. I nearly cried, I was so excited. I ordered it right away, and it arrived at my doorstep a few days later.

Of course, the first things I made with it were my morning smoothies. No real recipe there – often I toss a fruit or two, some spinach, some protein powder, and give it a whirl. But now, the smoothies are creamy. No more chewing bits of spinach! This Blueberry Spinach Mint Smoothie is even more of a delight in my new blender. Lately, I’ve been throwing fresh, ripe peaches in the blender and making creamy peachy concoctions. Delish.

But the VitaMix can do so much more than just make smoothies. You can actually “cook” soup in the blender – just blend on high speed for a few minutes, and I promise you, your soup will come out creamy, smooth, and HOT! It’s amazing. But it can also blend batters for baked goods. My first attempt? A chocolate zucchini muffin – without the addition of oils.

I wanted a little treat for breakfasts that wouldn’t be too rich, too sweet, or too indulgent. This muffin definitely delivers. You’d never know there was zucchini in the batter, as the VitaMix takes care of all of those little pieces. The muffin is denser than some, but I found it really enjoyable. Just the right amount of texture for a good, hearty muffin.

Gluten-Free, Dairy-Free Chocolate Zucchini Muffins

1/4 c brown rice flour (30 grams)

1/4 c potato starch (35 grams)

1/2 c sorghum flour (60 grams)

1 t baking soda

1/2 t baking powder

2 T cocoa powder (12 grams)

1/4 t guar gum

1/4 t salt

1/2 t ground cinnamon

1/2 t allspice

1/4 c egg whites

1 t vanilla extract

2/3 c coconut palm sugar (100 grams)

2 c coarsely chopped zucchini (255 grams)

1/2 c chopped pecans

1/2 c raisins

Preheat oven to 350 degrees. Line muffin tin with papers.

Combine brown rice flour, potato starch, sorghum flour, baking soda, baking powder, cocoa powder, guar gum, salt, cinnamon, and allspice in a large bowl. Whisk until completely blended.

Place egg whites, vanilla, coconut palm sugar, and zucchini into blender and secure lid. Select Variable 1, then turn machine on and quickly increase speed. Blend for 15 seconds or until everything looks uniform. Stop blender and add dry ingredients. Secure lid and continue to blend for 20 seconds or until everything is uniform. If necessary, use tamper to press any ingredients into the blades.

Stop machine and pour mixture into large bowl. Mix in nuts and raisins by hand. Spoon into muffin papers 2/3 of the way full. Bake 16-20 minutes or until toothpick inserted in the center comes out clean.

Makes 1 dozen.

This post is linked to Eggs, Cream and Honey and Gluten-Free Easily’s March Muffin Madness.

posted on Thursday, July 21st, 2011 by altawrites Posted in breakfast,Dairy-Free,Desserts,Gluten-Free,Healthy Meals,Kid-Friendly,Quick and Easy,Vegetables,Vegetarian 19 Comments

Where have the menu plans gone? You might be asking. They haven’t been posted on my blog for a few weeks now. Well, long story short, I was on vacation for 2 weeks. While I had vague ideas of what I planned on cooking, I was in the midst of testing so many recipes for my upcoming book, and our schedule was so lax, that I didn’t have an actual “plan.” (In fact, there were evenings where, after hours of cooking and testing recipes, my husband asked what was for dinner, and my only plan was something like “There are brownies, a cake, crackers, bread, some tomato jam, and I’m working on a meatloaf. Would you like any of that?”  I had tons of food around, but often, there wasn’t a cohesive meal in sight.) Last week, I was still in post-vacation recovery mode, and a lot of the meals were last-minute compilations of what we needed to use up. Finally, this week, we’re back into the swing of things.

One of the recipes I was testing during my time off was a recipe I debuted last year, albeit in a slightly different form, as an appetizer for a crowd of guests (gluten and dairy eaters) that were visiting. Originally it was called an “appetizer square”, and was made with zucchini and crumbled pork sausage, rather than summer squash and chicken. It obviously went over well, as the pieces were gobbled down fairly quickly. When I came across it again, I remembered the abundance of squash in the refrigerator, and decided to make a different version. It turned out to be even better than the first, in my opinion.

What’s lovely about a recipe like this is that it’s versatile. Zucchini or summer squash can be used – and this time of year, most of us have more of both of these veggies than we’d like, so it’s a great way to use it up! Any leftover cooked meat can be used – or even beana (I could imagine black beans tasting scrumptious here!). Spice it how you’d like. Serve it for breakfast, lunch, dinner, or as an appetizer. The sky is the limit here.

Summer Squash Chicken Frittata (Gluten-Free, Dairy-Free)

½ c olive oil, divided

½ c diced onion

2 cloves garlic, minced

1 t minced fresh sage

½ lb diced cooked chicken

½ t ground cumin

1 t herbs de Provence

1 t chile powder

4 whole eggs

½ c almond flour

¼ c coconut flour

1 T baking powder

3 c grated summer squash or zucchini

½ c Daiya cheese (or other non-dairy cheese)

1 T nutritional yeast flakes

½ t salt

¼ t ground black pepper

Heat a skillet to medium heat and add 1 tablespoon of olive oil. Add onions to skillet and sauté for 3-4 minutes. Add garlic, sage, and chicken and sauté for another minute. Remove and allow to cool while you prepare the rest of the dish.

Grease a 13X9 baking dish and set aside. In a large bowl, whisk eggs until blended, and add the rest of the oil and whisk. Add in the flours, baking powder, onion-garlic-chicken mix, grated squash and remaining ingredients. Spread into prepared baking dish and bake for 20-25 minutes, or until browned on top and a toothpick inserted in the center comes out clean.

Cool for 5 minutes and cut into squares. Makes 16 appetizer servings.

And now, for the menu for this week!

Monday

Breakfast: Healthy chocolate zucchini muffin, scrambled egg whites with spinach and tomato

Lunch: Roasted turkey breast, leftover veggies from Sunday dinner (grilled asparagus, green beans)

Dinner: Chicken with mole sauce, steamed brown rice, steamed broccoli

Tuesday

Breakfast: Smoothie with strawberries, spinach, protein powder, almond milk and chia seeds, scrambled egg whites with Daiya cheese

Lunch: Roasted turkey breast with baby carrots and steamed spinach, unless there are leftovers from dinner

Dinner: Garden salad, Meatballs

Wednesday

Breakfast: Healthy chocolate zucchini muffin, scrambled egg whites with spinach and tomatoes

Lunch: Garden salad with roasted turkey breast or tuna

Dinner: Brined pork chops, roasted sweet potatoes, steamed cauliflower and spinach

Thursday

Breakfast: Smoothie with acai berry, protein powder, banana, spinach, and chia seeds, scrambled egg whites

Lunch: Tuna, shredded carrots, and spinach in a brown rice tortilla wrap

Dinner: Grilled salmon, okra and tomatoes, grilled potatoes

Friday

Breakfast: Healthy chocolate zucchini muffin, scrambled egg whites with spinach and tomatoes

Lunch: Creamy tomato tofu soup, gluten-free crackers

Dinner: Fried brown rice with shrimp, green beans

Snacks this week will include fresh peaches, black bean dip on brown rice cakes, and apples with peanut or almond butter. I also have Tanka bars on hand if I need a bit of protein.

Want more great menu ideas? Check out Celiacs In The House and the Gluten-Free Menu Swap!

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

posted on Monday, June 27th, 2011 by altawrites Posted in Appetizers,breakfast,Budget-Friendly,Chicken, Turkey, and other Poultry,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Main Dishes,Meal Plans,Quick and Easy,Vegetables 6 Comments

I love eggs. They’re not only healthy, a great source of inexpensive protein (even happy, free-range eggs don’t cost much), and one of the speediest things to cook, they also are SO tasty. One of my favorite ways to enjoy an egg is simply cooked sunny-side up, followed closely by poached. But sometimes, I want something with a little more flair, and more ability to incorporate the plethora of veggies in my kitchen. This is when an omelet is just the thing.

Omelets don’t need to be complicated. Of course, mine aren’t as delicately fancy and thin as some, but for my everyday breakfast, that’s fine by me. Just a single fold – enough to allow the filling inside to get all warm, melty, and mingled with the egg – works for my quick and healthy breakfast. I’ll save the fancier stuff for fancier occasions.

Another bonus about omelets – each one is customizable. That way, if you’re making omelets for other family members, everyone can pick out their favorite fillings. Today, I opted for a Southwestern style – a sauteed mix of shallots, diced tomato, serrano pepper, and spinach, topped with just a tiny bit of Daiya cheese. It was spicy, fresh, and packed with powerful flavors, but light enough so that I had energy to get on with my day. My kind of breakfast.

Southwestern Omelet (makes 1 omelet)

1 T olive oil

2 T sliced shallots

4-5 slices fresh serrano pepper (or more if you’re daring – my chile was HOT!)

1/4 c diced tomato

1 large handful of baby spinach

2 eggs, scrambled

2 T Daiya (or other non-dairy) cheese, or omit

1 T fresh chopped cilantro

Heat a small skillet (mine was about 8 inches) to medium heat and add half of the oil. Saute the shallots and serrano chile for 2-3 minutes or until softened. Add tomato and spinach and continue to saute until spinach is wilted. Remove and set aside in a small bowl. Wipe out the skillet and add the rest of the oil. Swirl to coat well. Lower the heat to medium-low and add the eggs. Allow eggs to sit without stirring for a minute. Once eggs start to cook on the bottom, take a flexible spatula and carefully pull the edges of the eggs away from the skillet and allow the runny part to fill the space underneath. Do this all the way around the omelet. Repeat this once or twice more, or until the egg is starting to set up more. Once nearly set, add your veggie mixture on one side of the omelet and top with Daiya cheese. Top with a bit of cilantro. Then carefully flip the empty side of the omelet over onto the filling, holding the top in place for a moment or two, if necessary, until the egg stays folded. Allow to cook for another 30 seconds or so, and carefully remove from pan and put onto plate.

Enjoy.

Okay, by announcing it here, this makes it official, right? Are you ready? (Am I ready? Eeek!)

I am working on my first e-book! This book will be filled with gluten and dairy-free recipes that are tasty and healthy for the whole family, made from whole foods and real ingredients. But I need your help to make this happen. I will be furiously working on recipes here at home, but I need testers! If you’re interested in testing out recipes, please send me an email at alta2924 (at) hotmail (dot) com. I hope to be able to have recipe testing start in the next month or so. Thank you in advance for all of your help! This is a huge step for me, and I have so many dreams for this book – I certainly hope it’s as exciting for you as it will be for me!

posted on Friday, June 10th, 2011 by altawrites Posted in breakfast,Budget-Friendly,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Main Dishes,Quick and Easy,Vegetables,Vegetarian 8 Comments