Category Archives: Breakfast

Polenta Waffle

I love coming up with a savory twist on a classic. I must have 50 waffle recipes but this one quickly became a fav. Plus now I can have a heathy waffle for dinner.

Ingredient:
1/4 cup instant polenta
1 egg
1 tsp baking powder
Pinch salt
Pinch fresh cracked pepper
1/3 cup almond milk

Mix all dry ingredients in a bowl. Add on egg and mix well. Now add half the milk, combine and let stand for a few minutes. Then add remaining milk and again let stand. Mix well and pour into hot waffle iron for 4 minutes. Enjoy with any toppings. Try something savory like avocado and salsa.

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French Toast Casserole

French toast casserole makes an easy brunch item to feed a crowd. Plus gluten free bread seems to work better then others. Feel free to customize it, add some fruit, chocolate chips or what ever you would like.

Ingredients-

1  Large Loaf 40 oz Gluten Free Bread (Cut in-to cubes)

8 Eggs

3 Cups Whole Milk

2 tsp Cinnamon

1/2 Cup White Sugar

2 tsp Vanilla

2 Tbs Maple Syrup

1 tsp Salt

Topping –

1/3 Cup Butter

1/4 Brown Sugar

2 tsp Cinnamon

In a large bowl start by whisking milk, egg, vanilla, maple syrup, white sugar and salt together. Add the bread cubes and mix together well but gently with out breaking the bread. Allow mixture to rest for an hour. Pour into large, well sprayed casserole dish. You can either cook right away or wrap it up and place in fridge. When ready to bake mix softened butter, sugar and cinnamon together by hand and place dollops of the butter mixture on top. Bake at 350 degrees for 20-30 minutes. Until top is golden brown and no liquid remains. Serve hot with a side of syrup.

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Seitenbacher Product Review

I am always looking for new products to try and write about. Protein bars are top on that list. Always hard to find ones that are good and gluten free with out all the sugar and junk.

I was recently sent a wonderful box full of Seitenbacher foods. The are  a company based out of Germany producing a large line of various items from gravy mixes, cereal, pasta to items like protein bars and cookies. Many of their item’s are gluten free. The box I samples included cereal, protein bar, noodles and 2 gravy mixes.

The best part was the pasta and gravy mixes. I took some cut up chicken breast and browned with a munch of fresh mushrooms. Then I used with gravy mix and cooked as instructed in a pot. Add the gravy to the chicken and mushrooms, cooked it down with a little bit of white wine and fresh parsley. Served the whole thing on  top of the noodles and is really was amazing. Growing up in a german family made me love noodles like this and this was the first time I had any  German style gluten free noodle and it was really good. This gravy mix would be great for green been casserole also.

Everything else was great tpp!!! Find gluten free cereal that is enjoyable is often a challenge but this was a great choice. Goes great with milk or yogurt and packed with protein keeping me going all day.

The protein bar really was a meal replacement. Coming in at a little less then 300 calories and packed with protein made it a great choice when on the run. Slightly sweet but tasted nothing like the protein bags I am use too. Not chalky or dry really enjoyable. Plus anything with chocolate is 😉

You can find Seitenbacher as some natural food stores or shop online at http://www.seitenbacher.com/

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Pumpkin Pie Frapachinoo

It is officially Pumpkin season and my favorite time of year. I always joke that I could make anything with pumpkin. This recipe ironically is has no actual pumpkin but the spices along makes you think of any classic fall beverage. Plus this recipe has no added sugar!

Ingredient:

1 Frozen Banana

1 Cup Almond Milk

1 Oz Espresso

1/2 Tbs Pumpkin Spice Mix

Add espresso and  milk to a blender and whip up. Then add frozen banana and spice. Blend  well and serve cold.

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Paleo Hash

Looking for breakfast sides can be a challenge if you are avoiding bread and potatoes. I always keep cabbage on hand for a simple substitute. Hash is always a classic side so my version is a great replacement.

Ingredients:

2 Cups Shredded Cabbage
1/2 Small Onion
1 Tbs butter or oil
Salt and Pepper to Taste
1 tsp Paprika
1/4 Cup Water

Start by cooking the cabbage down in a pan with water. I just put the lid on cook on a low to medium flame and stir every few minutes. Once it’s soft and more translucent drain from water and set aside. While cabbage is cooking you can slice the onion thin and add to a hot pan that was pre heated with oil or butter. Cook onion until it starts to brown. Now add the cabbage, paprika, salt and pepper. Continue to cook until it is all lightly browned. Serve with eggs for an easy breakfast.

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Rum Bread

I actually created this recipe out of a fan request. Its an updated version to my walnut bread with a twist. Check out the video section and watch me make this one.

Ingredients:

2 Cups Pecan Meal

1/2 Cup Almond Flour

1 Cup Sugar

1 oz Rum

2 tsp Baking Powder

1/2 Tbs Cinnamon

1/2 tsp Salt

4 Eggs Separated

Start by mixing beating the egg whites into peaks. Place the whites aside and beat the yolks. To the yolks at the rum, continue to beat. Then add the sugar and baking powder and beat again. Incorporate the salt and cinnamon into the yolk mix. Now, add pecan meal and almond flour and mix well. Return to your egg whites and using a whisk beat one more time to insure they are full whipped. Slowly fold in the egg whites to your nut mixture until it is all well combined. Place in a greased loaf pan and bake at 350 degrees for about 30-40 minutes until golden brown.

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Shakes

As many readers know, I am a big fan of Herballife Shakes. When I am on the road I am normally around a great deal of high calorie and not gluten free food. In order to be able to eat something that is healthy and safe when I am to busy to cook I normally turn to a good Herballife Shake. Herballife its self is a protein powder that is packed with healthy nutrition and tastes great. They also have a gluten free line that I love. I recommend giving it a try if your looking for something to help keep you fuller longer maybe trying to lose weight or get in shape. You can give Herballife a try at home and learn more by clicking HERE. If you live locally and want to give it a try let me know.

Below are some of my recipes:

Elvis –

1 Tbs PB2 Powder

8oz Milk

1 Banana

2 Scoops HLV Mix (Herbal Life Formula One Vanilla Mix Gluten Free)

Blend it all together and Enjoy

Green Monster-

1 Banana or Apple

8oz Milk

1 Cup Baby Spinach

2 Scoops HLV

Blend it all together and Enjoy

Peanut Butter Cups On The Run – Great to bring on a long day

Jar:

8oz Milk

Bag:

2 Scoops HLV

2 Tbs PB2 Powder

1 Tbs Coco Powder

1 Tbs Splenda

When your ready to eat, mix together in jar and enjoy!

Strawberry Shortcake

8oz Milk

1 Cup Frozen Strawberry

2 Scoops HLV

1 Tbs Honey

1/2 tsp Vanilla Optional*

Blend it all together and Enjoy
Pumpkin Pie Shake

2 Scoops HLV

1 Cup Milk

1 Cup Canned or Frozen Mashed Pumpkin (More uses for my pumpkin breakdown 🙂 )

1/2 Tps Pumpkin Spice

Splash Vanilla

1/2 Tbs Honey or Agava

Blend it all together and Enjoy
Chocolate Covered Banana

2 Scoops HLV

1 Cup Milk

1 Bananna

1 Tbs Coco Powder

Blend it all together and Enjoy
Many More to come!!!

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Cold Brew Coffee

Living in Philly I have become a bit of a coffee fanatic. I know what I like and I need a good cup at least once a day. With summer in full swing its hard to go food a hot cup of anything in the morning. I like iced coffee but can’t get it how I like it at home and hate how diluted it becomes. I have heard of cold brew before but since its always super expensive I never got into it. I did some research and learned home to make it at home. Cold brew coffee is much more potent then regular coffee but since it is never heated the quality is very smooth and not bitter.

Ingredients:

4 1/2 Cup Water
1 Cup Coffee
Coffee Filter
1 Large Container – I prefer an old milk jug to avoid staining anything I use for anything else.
1 Funnel
1 Glass Jar or storage container
Milk, Sugar or any other coffee add in’s

Start by mixing water and coffee together in container. Leave in fridge or on counter for 24 hours. After the first twelve give a quick stir or shake. Once time is up place filter in funnel. Put the funnel above storage container. Slowly pour coffee threw filter. Store in fridge for a few days. Serve on ice with milk and it sugar. Keep in mind coffee is very potent, you should dilute it by half when serving with ice, water or milk. Feel free to adjust recipe as you see fit , this is the way I like it but use your imagination.

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Orange Shebert

With the weather getting warmer I am always looking for a cold treat that is easy and fun to whip up. This recipe is fat free and filled with the good stuff. Don’t need to feel guilty about this one.

Ingredents:

1 Cup Orange Juice

1/2 Cup Skim Milk

2 Tbs Sugar

1 tsp Vanilla Extract

1/4 Water

Place everything in a container and shake well. Next, pour the liquid into the ice cream maker for about 20 minutes. Serve cold with straw and spoon and enjoy.

* If you don’t have an ice cream maker then use ice instead if water and place it all in a blender.

 

 

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Gourmet Focaccia the Chebe Way

I really can not get enough of all the Chebe bread blends. No matter what I do it keeps getting better. This time I was testing it on my dad and he forgot it was Gluten Free. I love this stuff. Chebe makes a Focaccia Blend which is fun as a great brunch or dinner side. My recipe adds great twist to make your bread supper fancy.

Ingredients:

1 Box Focaccia Chebe Mix

2 Tbs Olive Oil

1 Cup Parm Cheese

Pinch Sugar

Pinch Salt

1/4 Tomato Sauce

2 Eggs

1 Tbs Milk

Topping

1/2 Tbs Salt

1 Tbs Truffle Oil

1/2 Basil

Mix all bread ingredients together very well by hand, kneading as you go. Press into a lightly sprayed square baking dish. Coat the top with truffle oil and make sure to brush it allover the top. Using your finger tips make a munch of shallow indents in the top of the dough. This will make a great texture and allow some of the oil to poll on top creating an interesting a great effect when it comes out of the oven. Sprinkle with salt and basil. Bake as directed on the box and then slice into sticks to serve. Great for dipping 🙂

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