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Bacon, Egg, and Avocado Breakfast Wraps

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A 15 minute, warm breakfast. Well rounded, tasty, and fast enough for a weekday morning.
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If you’re already tired of Pumpkin Spice everything recipes then you are in the right spot today! Here’s a totally non-seasonal, no pumpkin in sight recipe. Not to say I don’t love pumpkin, because I do! I’m just saving my pumpkin recipes for next month ;)

I’ve been going on and on about these wraps on so many of my Gluten Free Weekly Meals posts. I figured it was about time to bring you the recipe.

Really, this is hardly a recipe at all. There are so few ingredients and the prep is so minimal. I guess that makes it the perfect recipe for anyone who isn’t looking to spend hours in the kitchen! Yeah, this isn’t as quick as grabbing a bowl of cereal in the morning, but about 15 minutes to a warm, whole foods breakfast is a good deal.

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Now, confession time: I actually never eat this with bacon. I just find bacon, well . . . disgusting. I’ll eat turkey bacon every once in a while, as part of a recipe, but not on it’s own. Greasy foods are not my thing. For me, this breakfast becomes a tortilla spread with mashed avocado (seasoned with lime, of course), topped with an over-medium cooked egg. I’m telling you, that right there is a really satisfying, well rounded breakfast. I actually served it this way for a while, and one day it dawned on my that Steve may enjoy some bacon with his breakfast. Against my better judgement I got some of that *real* bacon at the grocery store. I cooked up a few slices the next morning to go with this breakfast and it was a big hit. Apparently, like out of this world good. Like, telling his best friend about it over video games that evening good.

Eh, I still prefer my breakfast wraps without bacon.

Of course, you can, and should, make yours however you’d like!

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Bacon, Egg, and Avocado Breakfast Wraps

Ingredients
  • 8 slices of bacon (turkey bacon, regular bacon, any type of bacon you like)
  • 4 eggs
  • 1 – 2 T water
  • 4 corn tortillas
  • 1 avocado
  • 1 T lime juice (or more, to taste – sometimes I vary the amount depending on the size of the avocado)
  • salt, optional
Directions
  1. In a large skillet, preferably one that has a lid, cook the bacon over medium heat. (I don’t have the best bacon cooking technique BUT here’s how I do it: Turn my heat to medium and put the bacon in the skillet. Once the bacon starts sizzling I flip it every minute or so. Once the bacon starts “foaming” on both sides I transfer it to a plate lined with paper towels). Once the bacon has finished cooking drain out any excess fat from the pan.
  2. While the bacon is cooking mash the avocado in a small bowl. Stir in the lime juice. Sprinkle with salt, if desired.
  3. In the same skillet, still over medium heat, crack each of the eggs into the pan. Do your best to keep them separate, but if the eggs run into each other a bit it is okay. You can cook them in batches if all 4 eggs don’t fit into your skillet. Once you’ve cracker all the eggs into the pan add 1 T of water and cover. Cook for 3 – 4 minutes for over-medium eggs, or until you see the thin white layer from over top of the yolk. Watch the pan as you cook (I like to use a glass lid), and add the second tablespoon of water if the first cooks off. If you like your yolks cooked through, just add a couple minutes to the cooking time.
  4. Using a tortilla warmer, or just stacked on a plate, microwave the corn tortillas for 30 seconds.
  5. To serve, spread the mashed avocado on each tortilla. Add two slices of bacon and an egg to each tortilla. Fold or wrap up to eat. Or you can use a folk, I suppose.

 

 

Gluten Free Weekly Meals (What I Ate Last Week) #20

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Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of my favorite gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

Hey Everyone! It’s been a while since I did one of these posts. I have some new, cool gluten free dinner links to share with you, but my breakfasts are just going to be links today. See, now that it is fall and the days are getting shorter I am eating breakfast when it is dark. My pitch black breakfast photos just haven’t been blog worthy, or even Instagram worthy. Just click the links for pictures of each of the breakfasts!

Honestly, breakfasts have been pretty boring lately. I make baked oatmeal the night before (either this recipe or this one), add the oats in the morning and then bake it. Sometimes we have bacon and eggs. When I’m really tired and haven’t planned breakfast has been cereal or gluten free granola. Weekend breakfasts have been more exciting things like Banana Pancakes.

One interesting breakfast we had this week was this Sweet Potato Hash with Avocado Sauce from Cookin Canuk. My sister in law sent me the recipe a couple weeks ago, and I happened to have a half of a ziploc bag of black beans sitting in the refrigerator needing to be used. This seemed like a great use! I made a half recipe of the hash. It was filling. On it’s own it had a mild flavor, so the avocado sauce was a welcome addition. I think I added more than the 1 T suggested per serving. Oh well! The breakfast was good, but more work than I usually put into even weekend breakfast so I won’t be making it on a regular basis, but will definitely keep the recipe tucked away for the future!

Onto the dinners (which inevitably become lunches, too).
 

When fall hit and winter squash prices came down about 20 cents a pound one of the first things I made was this Butternut Squash Chipotle Chili from Cookie + Kate. It was the first recipe ever I’d made from her blog, and I was so pleased. Flavorful, filling, not overly spicy, this was a great chili recipe. What I especially loved about this was that it was so weeknight friendly. A bit of prep work was involved but then there was an inactive hour while the chili cooked. This will definitely be made again soon!

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Another fall-ish meal was this Thai Sweet Potato & Carrot Soup from the Wanderlust Kitchen. Now, get this: Steve hates creamy soups. When I spooned out his totally smooth soup into his bowl he was asking me if I had happened to save any before I pureed it with my immersion blender. Well, he tried it, and loved it. He ate three bowls! We went shopping at Target and Kohls, and he had more for snack when we got home. Yay for a winning creamy soup! If you’re wondering, like I was, this doesn’t taste like carrots. It’s sweet, with a bit of spicy fromt he red curry paste. We added lime juice to our bowls and didn’t notice a difference in flavor, but enjoyed both peanuts and cilantro for garnish.

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Then there was the carrot noodles and meatballs that I loved (technically called Carrot Ginger Meatballs), from Plaid and Paleo. I actually saw this recipe via The Paleo Partridge on Instagram and it looked so good. I made the meatballs and carrot noodle exactly as written in the recipe, but added a szechuan sauce. I just felt like meatballs needed a sauce! Well yum. These were really good with the sauce but had tons of flavor ever without the sauce!! I’m not usually a big fan of carrots, but these meatballs and noodles were so good I was chowing down!

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The other week, when it was still in the 80s (as opposed the the 70s we are having this week) I was grilling and made Basil Lime Chicken. I cannot tell you how long I had this recipe pinned before making it! Probably at least two years. Well, I have tons of basil in the garden and need to use some up, and figured it was finally time to try this. The only change I made to the recipe was adding less oil to the marinade (which I do with almost all marinades) and grilling the chicken as kebabs. It was so so. I mean, good food, but not out of this world good. I guess some recipes just have to be that way (or the great ones wouldn’t seem so great). I made roasted broccoli and grilled zucchini to go with the kebabs.

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Finally, to end on a silly note, here is a picture I took from dinner a few nights ago. The quiche I made ended up soggy, but I won the game of Agricola!

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Grain Free Chicken Parmesan with Garlic Zucchini Noodles

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A 30 minute, easy, healthy spin on chicken parmesan.

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A few months ago I posted this Grain Free Crispy Chicken. Many of the recipes I post are planned and thought out before I even test them, but this one was created somewhat accidentally! I was so thrilled with the moist, juicy chicken, crispy coating, and super easy preparation that I was brimming with all sorts of recipes ideas using the delicious chicken. Chicken Parmesan was one of those ideas!

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It took a few months, but I finally tried out this Chicken Parmesan and couldn’t have been happier with the results. It was so easy! I baked the chicken, then topped it with sauce and cheese and cooked it for just a few minutes more until the cheese was melted. The outside stayed crispy, which I was so happy about. Crispy chicken + smooth sauce and melty cheese is a perfect texture combination.

The real star of this meal, though, is the zucchini noodles. Garlic zucchini noodles. It is really amazing how a few cloves of garlic totally changes the the taste of zucchini noodles. I added a bit of crushed red pepper flakes, too, for a kick. Yum, yum, yum! I’m telling you, even without any chicken parmesan these noodles are amazing. Easily one of my favorite ways to eat zucchini, if not vegetables all together.

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And, although the garlic zucchini noodles are so good on their own, when you have some with a bite of crispy, cheesy, saucy chicken parmesan it is out of this world!

My directions for zucchini noodles are a bit more involved then other spiralized vegetable recipes. I have a whole post about zucchini noodles you can read here, but let me give you the cliff notes version: Spiralize the zucchini, let the noddles sit for 20 – 30 minutes, then drain them. It’s not a lot more hands on time and the difference in consistency and quality is gigantic. If you’ve made zucchini noodles before and found a bunch of water left on your plate, or had soggy noodles, these steps will take care of that.

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As for the chicken parmesan part of the dish, it couldn’t be simpler! Just two ingredients in the crispy coating and some bake time in the oven. This is definitely going to be a recipe I make over and over! We both enjoyed it so much, it made great leftovers, and it is filling and nutritious! I hope this is enjoyed in your family as much as it is in mine!

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Grain Free Chicken Parmesan with Garlic Zucchini Noodles

For a whole post on making perfect, un-soggy, zucchini noodles click here.

Ingredients (makes 4 servings)
  • 4 boneless, skinless chicken breasts, trimmed
  • 1/2 c almond meal
  • 1/2 cup grated parmesan cheese
  • 4 zucchinis
  • 5 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes (optional)
  • 2 tsp olive oil
  • cooking spray
  • 1/2 c tomato sauce, plus extra for serving (I used plain, canned tomato sauce, but you could use any tomato/pasta sauce you enjoy)
  • 1/4 c mozzarella cheese, shredded
Directions
  1. Preheat the oven to 375° F.
  2. Cut off (and discard) both ends of the zucchini, then make your zucchini noodles using either a spiralizer, julienne peeler, or other vegetable noodle maker.
  3. Put all the noodles into a strainer, sprinkle with salt, and let sit in the sink for about 30 minutes.
  4. While the zucchini noodles are sitting, combine the almond meal and parmesan cheese in a shallow bowl.
  5. Spray each piece of chicken with cooking spray, then lay it in the bowl with the almond meal and parmesan mixture. Press each side of the chicken down, to get the coating to stick. Place the coated chicken on a baking sheet lined with aluminum foil. Repeat with the remaining pieces of chicken.
  6. Press any extra parmesan coating that is in the bowl onto the tops of the chicken pieces.
  7. Bake for 20 – 30 minutes. Thinner pieces of chicken may need less time to cook through than a thick chicken breast. When the chicken is done the outside will be golden and crispy, and the internal temperature should reach 165° F.
  8. When the chicken has about 5 minutes or so left of cooking, drain your zucchini noodles. Wrap a handful of noodles in either a paper towel, cheese cloth, or thin towel. Squeeze the noodles through the towel to get out any extra liquid (there will be lots). Repeat with all of the noodles
  9. Back to the chicken: Remove the chicken from the oven. Top each piece of chicken with 2 Tbs of tomato sauce and 1 Tbs of cheese. Place back in the oven for 5 minutes, approximately, or until the cheese is melted.
  10. Back to the noodles: heat the olive oil in a large nonstick skillet over medium heat. When the oil is warm add the garlic. Stir frequently for 1 – 2 minutes, and then add the zucchini noodles and the crushed red pepper flakes (if adding). Stir for another minute or two, until all zucchini noodles are coated with oil and heated to desired temperature.
  11. To serve, place a serving of zucchini noodles on each plate, and top with 1 piece of the chicken parmesan. Top with extra tomato sauce, if desired.

This post is linked to the Gluten Free Wednesdays Carnival! Check it out at Gluten Free Homemaker, Gluten Free Easily, and Lynn’s Kitchen Adventures!

Chocolate Dipped Orange Meringues

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Light and airy citrus cookie with a hint of chocolate. These festive Hallowen cookies are naturally gluten free!

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It seems like people either love or hate meringues. If you’ve been one of my loyal blog followers then you may remember a post nearly a year ago about Mint Chocolate Chip Meringues. I shared a recipe I loved as a child and chronicled my attempts at recreating the recipe in a much higher humidity climate. Making meringues still feels a little bit daunting to me, but not enough to totally give up on them. I am one of those people that just loves meringue cookies!

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I had the idea for these chocolate orange Halloween meringues months and months ago. I finally gave in to making them in September. Steve convinced me into making a double batch, saying the cookies would be a “good snack”. I argued that they were full of sugar and a far cry from my usual healthy recipes. He said the cookies were mostly air, which is truthful, I suppose.

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We whipped up the double batch on a Saturday morning and let them sit in the oven all day (FYI I usually leave mergingues in the oven overnight, which is plenty of time for them to set. If you bake them during the day you need to leave them in the oven for 6 – 8 hours. They look done around the 4 hour mark, but the insides will still be gooey). The cookies were ready for a party in the evening. I had been a bit nervous that orange flavor and meringue might not be a good combination, but it met my expectations! Light and airy citrus flavored cookie with a hint of dark chocolate. When I put it that way, it sounds perfect and I wonder why I doubted the flavor in the first place!

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I’m not super into themed food, but yes, these are a nice gluten free Halloween dessert. It’s not the kind of gluten free cookie that has an unusual texture, unwelcome aftertaste, and you wouldn’t really want to serve to other people. These are real, edible, naturally gluten free, “normal person” cookies! You can easily switch these up from classy gluten free Halloween cookie to just regular classy cookie by skipping the food coloring, too. Pure white meringues with chocolate tips make a nice looking cookie tray any time of the year!

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Chocolate Dipped Orange Meringues

Beat the egg whites by hand using a beater or in a stand mixer using the whisk attachment. I have successfully used both methods.
 
I piped my cookies onto the baking sheet using a pastry tool (that I got at target for $9 in an after Christmas sale last year), but you can also spoon them onto the baking sheet for free form cookies, if you don’t have a tool to pipe the meringue.
 
Ingredients
  • 1/4 tsp cream of tartar
  • 3 egg whites (separated from eggs or from the carton)
  • 1 c granulated sugar
  • 1/2 tsp orange extract
  • 4 drops red food coloring
  • 4 drops yellow food coloring
  • 1 cup dark chocolate chips (semi sweet or milk chocolate would also work)
Directions
  1. Preheat the oven to 350° F.
  2. In a large bowl, beat the eggs and cream of tartar at a medium low speed until stiff peaks form (warning: this takes a few minutes).
  3. Still beating at the same speed, add the sugar slowly mixing in just 1 tablespoon at a time (another warning: this takes a long while to do slowly. Don’t rush it or you may ruin the meringue).
  4. When all the sugar has been added, beat in the orange extract and food coloring.
  5. Line two baking sheets with wax paper. Using a pastry bag/tube, pipe the meringue onto the baking sheet, leaving an inch between each cookie.
  6. Turn the oven off, and place the cookie sheets in the oven. Leave the cookies in the oven overnight, or for 8 hours.
  7. When the cookies are cooked and cooled, melt the chocolate. I use chocolate chips for this, and follow the melting directions on the bag. If your package doesn’t have directions try microwaving for 1 minute, stirring, and then doing additional time as needed in 15 second increments.
  8. Drip bottoms, tops, or both ends of each cookie into the melted chocolate. Place back on the baking sheet (still with wax paper on it). Put the cookie sheets in the freezer to let the chocolate harden.
  9. To keep chocolate firm store these cookies in an airtight container in the refrigerator.

This post is linked to Gluten Free Wednesdays. Check it out at Gluten Free Homemaker, Gluten Free Easily, and Lynn’s Kitchen Adventures!

Gluten Free Weekly Meals (What I Ate Last Week) #19

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Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of my favorite gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

Breakfasts

I don’t really like carrots (weird, because I have a few carrot-heavy recipes on the blog here and here) but I’ve always enjoyed carrot cake. At least, I did the last time I had it, which was in my pre-gluten free days. I pinned this Carrot Cake Overnight Oatmeal recipe months ago and finally decided to try it. I’ve made a few things from the Nutritionist in the Kitch blog which have been good, and this recipe did not let me down, either! It was easy to throw together the night before. All I did in the morning was microwave it for about a minute. 1 Minute to a hot breakfast?! Yay! That’s almost better than my usual Cookie Baked Oatmeal!

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Another great breakfast I had this week was Italian Baked Eggs. I originally had no plans to make these eggs. I’ve actually had very little success with baking eggs and planned to just avoid it. But, it was Saturday morning, I was feeling lazy, and looking for ways to use up the random items in the refrigerator. So, I went on pinterest. Sure enough these baked eggs would use up the tiny bit of tomato sauce I had and some basil that was cut a few days earlier and about to go bad. I even had a half used block of gruyere cheese. Anyway, the baked eggs were delicious! Steve, who looked at them like it was some alien concoction, liked it, too! (Oh, and I added spinach to the recipe!)

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Lunch

I don’t usually post my lunch pics because it is leftovers almost always. Leftover rarely look pretty and would be a repeat of what I already wrote about. Not interesting. For whatever reason, I decided to make boxed mac and cheese for lunch on Sunday. It was the Annie’s brand. I have a pile of these hidden in my pantry for when I just need mac and cheese, I guess. I saw them on clearance at the grocery store, and it seemed silly to not get the cheap GF food. I ate a bit, maybe 1/3 c, and felt sick. I wasn’t gluten-ed people, so don’t even start thinking this is a terrible grocery mix up. Nope. I just felt sick because it’s been so long since I’ve eaten something so processed. It happens to me, and probably almost everybody who tends to eat “real” food for all of their meals. Although I felt sick I felt encouraged, because I knew I would not feel sick if my body was used to processed food. It was a good, but strange symbol that I am on the right track with putting good things into my body!

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Dinners

First up is my worst picture of the week, Rosemary Ranch Kebabs. Although the picture is not so great, the kebabs are that great. I know because I’ve actually had this recipe for a few years. Its so good. I marinate my chicken overnight for maximum flavor. To be honest, I’ve totally forgotten what I served this with!

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Next in the line of “bad pictures, good food” is this taco spaghetti squash. This was another creation out of what I had bits and pieces of leftover in the refrigerator. Beans, a green pepper, the only meat in the freezer was ground turkey, I like spaghetti squash . . . you see how this came together. I thought that maybe the sweetness of the spaghetti squash wouldn’t go well with the taco flavorings, but it all was perfect in the end!

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I also have to include this second picture of the taco spaghetti squash. The first was my plate and this is Steve’s plate. Take a moment to notice that he made a volcano. The cheese is the lava, and it somehow erupted avocado.

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I don’t do a lot of repeats, so you know when I repeat something must be really, really good. That is the case with this Honey Glazed Salmon with Brown Butter Lime Sauce. It’s very good. Fight over the leftovers kind of good. If you read about this in my post two weeks ago, and haven’t tried it yet, you really need to!

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Another crazy creation I made this week was Baked Ziti, except with zucchini noodles instead of pasta. I had qualms about making this. Would zucchini noodles hold up to baking? Would it be a pile of mush, not a casserole? Well, I followed my own directions for making perfect zucchini noodles and the worst did not happen. The casserole was good and tasty. It was not a pile of mush. There was some liquid left in the bottom of the casserole dish. So, not perfect perfect, but still a success!

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The last dinner on this list is Lemon Chicken and Rice. I stumbled upon this crockpot recipe recently, after things “I really need to utilize my slow cooker more”. So, I made a half batch because I have a small crockpot (3qt, I think) and after everything was in the pot it was too full to stir! Yikes! So, the consistency ended up being a little weird because things cooked unevenly. I’ll probably try this again sometime and make a quarter batch. The flavor was good, and the fresh parsley made the meal!

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Spiralized Hash Brown, Egg, and Bacon Bake

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Crispy potatoes and bacon topped with baked eggs and a sprinkle of mozzarella cheese. A hearty breakfast, brunch, or breakfast for dinner casserole!

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I really wanted to get this post up a week ago, but time was just not working in my favor. Seeing 600+ children a week with coughs and runny noses had me fighting off a cold. I had activities scheduled for every evening, and even had work events on the weekend. I tried to sit down and blog on Wednesday evening and nearly fell asleep at the computer! I really don’t want to give up writing this blog, so I’m going to try to stick with a short and sweet post this week. I’m sorry I missed out on getting this up last week!

Strangely enough, the last recipe I posted was also for a breakfast. You’d think that with getting up at 6am most days, then being at work by 7am, I would not be making many complex breakfasts. Somehow, that seems to be where most of my food creativity has been lately! Once it’s the weekend I just want a breakfast that isn’t as boring as the same old weekday stuff.

This “hash brown”, egg, and bacon skillet is definitely more of a weekend breakfast/brunch item. Maybe even breakfast for dinner type of food. It’s hearty and filling!

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This recipe started with me really enjoying using my spiralizer. I use it all the time for dinners, but less often for other meals. Sure, I could just use (and have used) a grater to make hash browns, but spiralized potatoes seem more exciting! I like this breakfast with a combination of white and sweet potatoes to keep the flavor interesting and include more nutrients than usual white potato hash browns.

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Add some diced bacon, eggs, and a handful of cheese to the cooked potatoes and you have an all-in-one meal. Just pop in the oven on broil for a few minutes to cook the eggs! Believe it or not this breakfast/brunch doesn’t take forever to make. It’s not quite quick enough for a rushed morning, but can easily be cooked from start to finish in under 30 minutes! Totally worth it for special weekend morning!

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Spiralized Hash Brown, Egg, and Bacon Bake

This serves 2 – 4, but is easily variable. Choose larger potatoes or crack a few extra eggs on top to increase the number of servings.
 
Ingredients
  • 1 small white potato
  • 1 small sweet potato
  • 4 slices of bacon (regular or turkey bacon both work)
  • 4 eggs
  • 1/4 c mozzarella cheese
  • cooking spray
Directions
  1. Spiralize both potatoes using the medium sized blade. Alternatively, you can use a julienne peeler or mandoline to cut the potatoes into thin strips.
  2. Generously spray an oven-safe skillet with cooking spray. Add the spiralized potatoes to the skillet, mix a bit to even out the two varieties if need, and then turn the burner on to medium heat. Let the potatoes cook for about 10 minutes on the first side. Use a spatula to peek at the bottom of the potatoes every once and a while to see if they are browned.
  3. While the potatoes are cooking, dice the bacon and sprinkle it over the cooking potatoes.
  4. After about 10 minutes, or once the bottom of the potatoes are browned flip them. The potatoes will have cooked together pretty well, but may still separate. Just do your best, and flip in a few smaller sections in you need to.
  5. Let the potatoes cook on the second side for another 10 minutes or so, until the bottom is just starting to brown. When you notice the bottom is getting crisp and light brown crack the eggs on top. Sprinkle the mozzarella cheese on top of the eggs.
  6. Put the whole skillet in the oven, on broil, for about 5 minutes, for soft yolks, or a few minutes longer if you want fully cooked yolks. I test egg-doneness by shaking the skillet a bit. You’ll be able to see how firm the eggs are by how much they move.
  7. Remove from the oven and cut into wedges to serve.

 

Gluten Free Weekly Meals (What I Ate Last Week) #18

Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of my favorite gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!
 
Breakfasts

I had something I haven’t had in a a while for breakfast this week – 2 Ingredients Pancakes! Simple and healthy, these are definitely a winner. One batch is about 250 calories, which isn’t quite enough to fuel me through the morning, so I add some natural peanut butter to my pancakes. It adds another yummy flavor + some protein and needed calories!

2-Ingredients-Pancakes-WIALW18I’ve been working on a recipe for Pumpkin Pancakes the past few weeks. I’ve got a great recipe, but my pictures were less than awesome. I’ll have to take them again on a better lit morning, when I’m also not in a rush! I’ll have the recipe and photos out on the blog sometime in October/November!

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And, finally, I photographer these Egg and Avocado breakfast wraps I’ve been talking so much about lately. They’ll be up in a few weeks, too!

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Dinners

One of our first dinners of the week were Steve’s Beef & Bean tacos. We realized after taking a few bites the meat wasn’t quite seasoned enough, so I added some taco sauce to mine after the picture was taken. The beef was a great taco filling for a busy night! After cutting it into thin strips it only takes a few minutes to cook!

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I made a few creative spiralized recipes this week. I always save my broccoli stems (and do various things with them). I had three or four in the refrigerator when I saw this recipe! I made a few changes based on what I had in the kitchen already. I was surprised at how long it took me to cook. I was expecting the meal to have faster prep, but looking back the time makes sense. Spiralizing broccoli stems is much more time consuming than something softer like zucchini! In the end, the meal was delicious. Steve commented that he thought he liked it more than he expected. I even ate the leftovers cold!

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My other creative spiralized recipe of the week was this grain-free chicken parmesan with garlic zucchini noodles. I just ate these leftovers for my lunch today, and was remembering how good the dinner was! I’ll talk about it more when I do a whole post for the recipe – there are so many good things to say! It’s one of those “who knew healthy food could be so delicious?!” meals!

Grain-Free-Chicken-Parmesan-with-Garlic-Zucchini-Noodes

Gluten Free Meals (What I Ate Last Week) #17

Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of my favorite gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!
 
Breakfasts

I’m not too much of an early morning person, but knowing I have a good breakfast coming to me sometimes helps me get out of bed. These egg and avocado breakfast tacos have really quickly become a favorite for us. I love just the egg and mashed avocado wrapped in a tortilla, but my husband loves his with bacon added in his breakfast taco. Cooking up bacon and eggs in the morning actually doesn’t take very long at all, which is a big plus!

Egg-Avocado-Breakfast-Taco-WIALW17

Another great breakfast this week has been granola. Usually I’m not too keen on the gluten free granolas, but I have a few varieties stashed in the cupboard. I’ve been mixing a chocolate version with an unsweetened version in a 1 to 3 ratio with some milk. It’s a great solution for a rushed morning!

Gluten-Free-Granolas-WIALW17

Dinners

First up for the dinners this week was Steve’s stir fry invention of the week. This stir fry was beef and carrots with a crazy sauce. I think Italian dressing was the base, but there was a decent amount of sriracha in there for some heat, among other things. The inventive sauce was good, but I don’t really enjoy the flavor of carrots so it wasn’t my favorite meal ever.

Beef-Carrot-Rice-Stir-Fry-WIALW17

I made one of our most favorite dinners ever this week. We call it “Dolphin” (long story) but it is actually called Roz bi Farakh and the recipe is on MidEats. After lots of experimenting I’ve found that sauteed kale is the perfect accompaniment to this chicken, rice, and yogurt sauce. The flavors are all simple things you probably have in your pantry, but come together perfectly. My only modifications to this recipe are adding extra lemon juice to the chicken marinade, and making the sauce entirely with greek yogurt, rather than a yogurt/mayo combination. It’s always a hit!

Chicken-Rice-Yogurt-Sauce-Kale-WIALW17

We had another one of my most favorite meals ever this week, Thai Basil Chicken. We needed to do some some major trimming on one of our Thai Basil bushes, so this recipe was the perfect solution for what to do with all of that freshly cut Thai Basil. This recipe was the second post I ever made on this blog, so the photography over on that post is a bit embarrassing. I encourage you to try this anyway, though. It’s excellent! On this particular day I served Thai Basil Chicken with rice and roasted broccoli. I seasoned the broccoli with garlic and chili powder before roasting it in the oven. It was also quite good. Steve had to remind me to finish the chicken and rice on my plate and stop eating all of the broccoli out of the serving bowl!

Thai-Basil-Chicken-WIALW17

One thing I made this week, and didn’t get a photo of was the Bacon Beef Butternut Squash from Civilized Caveman Cooking. I had this pinned for a while and was waiting for butternut squash to go on sale to try it. The squash took way longer to cook than the recipe said (maybe difference in ovens?) and it wasn’t quite as flavorful as I hoped. I may try this again sometime when I have more time to cook the squash, and also use beef with a higher fat content for a bit more flavor. The balsamic carmelized onion topping was quite tasty – no changes needed there!!!

Last on this week’s list are Buffalo Turkey & Veggie Flatbreads. The recipe inspiration is from Little Leopard Book. I’ve made a number of changes, mainly based on ingredients that I keep on hand. I make a creamy base using greek yogurt and dry ranch seasoning, then double the veggies that go into the buffalo turkey mixture. I make mine with corn tortillas and Steve’s with flour tortillas. These are tasty and really filling! I made three for myself, and was full after one and a half! Luckily, my favorite leftovers are usually buffalo flavored foods!

Grilled-Buffalo-Turkey-Veggie-Flatbreads-Gluten-Free-WIALW17

Hope this post gives you a bit of inspiration for your gluten free meals this week! See you on Thursday for a new recipe!

Sweet Potato Pancakes (Gluten Free, Dairy Free, Paleo)

Grain free, dairy free, refined sugar free, and paleo sweet potato pancakes. Just in time for fall breakfasts and brunches!

Paleo-Sweet-Potato-Pancakes-Front

I’ve been on the hunt for a good sweet potato pancake recipe for a looonnnggg time. This is that recipe I’ve been looking for!

Sweet-Potato-Pancakes-Close

I found it over on Smile Sandwich (now, just saying, I seriously love that blog name. So cute!) after scrolling through at least one whole page of Pinterest in the “Food & Drink” catergory. Now, I’ve seen lots and lots of sweet potato pancakes on pinterest. Most sweet potato pancakes seem to fall into 2 categories. The first being “sweet potato” pancakes where there seems to be more flour or sugar in the recipe than sweet potato. This was not the type of recipe I was looking for.

Paleo-Sweet-Potato-Pancakes-Over

The second type of sweet potato pancakes are the paleo, organic, sugar free pancakes that are very … free form? … in shape. Do you know what I’m talking about? I really don’t have any problems with pancakes like this, really. You should see Grain Free Banana Pancakes when I make them NOT for a photograph. They are every shape but round. I’m a fan of perfection though, so I wanted at least the option of a perfect looking pancake.

Sweet-Potato-Pancakes-Tall

Well, right when I saw the perfect looking sweet potato pancake on Pinterest I knew I needed to try the recipe. I ended up making a few modifications and loved the results! Sweet Potato is the main ingredient! Rather than using sugar, I sweetened these a bit with pure maple syrup. Talk about a yummy fall breakfast: sweet potato + maple syrup!

Sweet-Potato-Pancakes-Light

Scan the ingredient list below and you’ll also notice this recipe is dairy free, grain free, and can easily be egg free with modifications. And I’m sure you didn’t miss the pictures – these super healthy sweet potato pancakes still look perfect (and I promise, I didn’t totally rig it, like with those banana pancakes).

Do yourself a favor and try these pancakes some morning soon!

Sweet-Potato-Pancakes-Slice

Sweet Potato Pancakes

This recipe calls for mashed sweet potato. To quickly make mashed sweet potato: Peel the sweet potato and cut it into 1-2″ cubes. Add to a saucepan of water and bring to a boil. Reduce to a simmer. Pierce potato pieces every few minutes with a fork. Once softened (around 10/15 minutes), drain the water and mash the sweet potato cubes in a bowl.
 
Ingredients (serves 2)
  • 1 c mashed sweet potato
  • 2 T coconut flour
  • 4 eggs (replace with 2 flax eggs for egg free version)
  • 1/2 t baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 c pure maple syrup (more for topping, if desired)
Directions
  1. Add the eggs to a mixing bowl and beat with a fork.
  2. Add the remaining ingredients and thoroughly mix until a batter forms.
  3. Heat a nonstick skillet or griddle over medium heat.
  4. Add batter, about 2 T at a time (If you batter is thick, spread it out with a spoon. It will spread into a circle easily). Cook until the bottom of the pancake is set and the top is more opaque looking, not shiny. Flip, and cook another minute or two on the second side.
  5. Eat as is, or with additional maple syrup.

This recipe post is linked to the Gluten Free Wednesdays Carnival! Check it out at Gluten Free Homemaker, Easily Gluten Free, or Lynn’s Kitchen Adventures.

What I Ate Last Week #16

Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of my favorite gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

Breakfasts:

I’ve been counting on Baked Cookie Oatmeal and Toasted Coconut Baked Oatmeal the past few weeks. I wake up about an hour before I have to be at work, so every minute counts! I mix the wet ingredients in Pyrex bowls the night before, then add the dry ingredients in the morning and get dressed while the oatmeal bakes. I forsee a few new flavors of baked oatmeal in the near future, so that I have more flavor variety in my mornings. The picture below is the coconut version!

Toasted-Coconut-Baked-Oatmeal-WIALW16

Dinners:

As I scrolled through my food photos from this week I realized we had a lot of great food!

One of my favorite things right now are these Everything Bagel Quinoa Patties. We eat them with a whipped cheese spread that Steve makes, sort of based off this recipe. We ate the quinoa patties with zucchini noodles, spinach, and chicken. Yes, I did base the meal around the quinoa patties, not the meat/veggies! This particular zucchini noodle recipe is a concatenation of a few favorite recipes so I don’t have any easy link for it, but you can at least see how I make and cook zucchini noodles here.

Zucchini-Noodles-and-Chicken-With-Quinoa-Patties-WIALW16

Another delicious dinner was this Spicy Lime Tilapia. I pinned this a long time ago, and make it whenever I want a super simple dinner. This is uber healthy, and cooks in foil packets. All you’ll have to wash are your plates and silverware, and if you eat out of the foil packets that leaves you with even less dishes! To up the calorie count a bit (I know, it sounds weird, but no carbs leaves us hungry later) I made a bit of spicy brown rice. It was a strange combination of spices (creole seasoning +  Penzey’s chili con carne seasoning) but I enjoyed it! (Sorry about the terrible picture – I took this after eating most of my meal!)

Spicy-Lime-Tilapia-WIALW16

Another great meal is this Buffalo Chicken Quinoa Casserole. Or some title like that. The recipe is here at Half Baked Harvest (I made one of her recipes last week, too, oddly enough)! This is yummy. Just sub the 1 tablespoon of flour for a GF all purpose flour. Oh, and when I made the sauce I left out the 1/4 c butter. Still delicious.

Buffalo-Chicken-Quinoa-Casserole

On Saturday I made one of my seriously favorite foods ever: Spanikopita! Okay, so it was not the real, authentic Greek version with layers of buttery filo dough, but it was full of spinach, dill and feta cheese. I just used a “secret ingredient” in place of the filo dough. Many of you can probably guess by looking at the picture! The swap isn’t perfect, but it is so much better than never eating spanikopita at all! The recipe will be up in a couple of weeks!’

Gluten-Free-Spanikopita-Casserole-WIALW16

Last but not least is Honey Glazed Salmon with Brown Butter Lime Sauce from Cooking Classy. I’d had this pinned for a few months but hadn’t tried it yet. I’m so glad I did. Let’s just say that Steve was talking with his coworkers about how to get cheaper salmon so we could eat this more often. Served with steamed broccoli, rice, and corn on the cob it was still a simple meal with plenty of flavor.

Honey-Glazed-Salmon-with-Brown-Butter-Lime-Sauce-WIALW16

Have a wonderful week filled with lots of tasty gluten free food!

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