Egg Burrito

I’m not a big morning person. I’ll usually set my alarm a good two hours before I have to leave the house for work, because that’s literally how long it takes for me to stop wrestling with my sheets and get myself ready. And when I am up, I’m frantically trying to make up for the time I spent under the covers. One thing I make sure I never do is skip breakfast. I need my eggs, potatoes, oatmeal, fruits, and nuts ALWAYS. Eggs are sometimes hard to take on the go, but not unless it’s a burrito.

The best way I’ve found to make a egg burrito is to cook the omelet, which will become the ‘tortilla’ on medium-low heat and about half way through cover the pan with a lid so the steam cooks the top of the omelet. When the top isn’t as runny anymore just flip to cook both sides evenly. Wrap in parchment paper or aluminum foil and you’re good to go.

Egg burrito, spinach, onions, tomatoes, red bell peppers, crushed red peppers, homemade hashed potatoes, natural cheese

Egg burrito, spinach, onions, tomatoes, red bell peppers, crushed red peppers, homemade hashed potatoes, natural cheese

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Turkey Muffin Recipe

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These little muffins are perfect for when you’re on the go, breakfast, or for a pre-workout snack. They’re packed with protein, gluten-free oats, and healthy vegetables. When I’m in a rush and have very little time to eat something, I’ll usually have a batch of these made and stored away for the week in my fridge. This recipe yields about 16 muffins.

Servings: 16 muffins

Per muffin:

86.5 calories

3 g fat

5 g carbs

9 g protein

Pre-heat oven to 425 degrees Fahrenheit (218 Celsius)

Bake for ~ 40 minutes

Ingredients

2 lbs. Lean ground turkey

1 cup Ground Gluten-Free Oats

4 eggs

1 cup Bell peppers

1/2 cup white onion

2 celery stalks

2 scallions

1 teaspoon salt

2 Tablespoons Garlic powder

1/2 teaspoon cumin

1 teaspoon Red crushed peppers

1 teaspoon black pepper

2 Tablespoons Weber’s All-Natural Gluten Free BBQ Sauce (optional)

Chop all your vegetables. I like to use a vegetable press. It cuts my chopping time by more than half the time, and not to mention saves me the hassle of dealing with those pesky onions. No tears for this girl.

IMG_0049 Measure out your spicesIMG_0095 IMG_0104 I like adding Bob Red Mill’s Gluten Free Oats for more body to the muffins. It’s also a great filler to help you feel full.

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Throw the oats into a small blender so it becomes Oat Flour

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Combine all your ingredients

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Optional: I like to add Weber’s All-Natural Gluten Free BBQ Sauce for a slight mesquite flavor

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Bake at 425 degrees Fahrenheit for about 40 minutesIMG_0158

Enjoy by itself or in a meal. I like pairing them with sweet potato fries and steamed broccoli!IMG_0258

Cheesy Squash Casserole

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Now if you’re not a big fan of squash, this dish might not sound appetizing at first, but stay with me! I brought this dish into a work potluck last week and the casserole was gone within 15 minutes. Think of a baked mac and cheese, replaced with squash in a crunchy buttery goodness. Hungry yet? It’s really easy to make and perfect to have as a side dish or as your main meal, especially for the upcoming holidays.

Total time: 45 mins

Ingredients:

4 – Yellow Squash, sliced and boiled

1 – Yellow Onion, diced

30-35 – Original Low Sodium Ritz or Town House Crackers. 

2 – Eggs, beaten

1/2 – Cup milk

2 – Cups Shredded Mild Cheddar Cheese

3 – Tablespoons of melted butter

1 – Teaspoon Salt

1 – Teaspoon Black Pepper

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Dice your onions. Wash and thinly slice your squash into circles. I like to make them as thin as possible by using a Mandolin Slicer.

3. Place the squash and onion into a pot of water with a dash of salt and bring to a boil for 10 minutes.

4. While those cook it’s time to start having some fun with the crackers. Place your crackers in a tightly sealed ziplock bag.

Get out your meat tenderizer or rolling pin and start beating!

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5. Mix the cheese with the cracker crumbs in the same bag and set aside.

6. In a mixing bowl add:

  • 2 beaten eggs
  • 1/2 cup milk
  • 3 Tablespoons melted butter
  • Two-thirds of the cheese and cracker mixture
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper
  • The drained squash & onions

7. Once this is mixed well, transfer contents to a casserole baking dish, add the remaining cheese & cracker mixture to the top of the casserole to form the crust.

img_30878. Place in the oven to bake for about 30-35 minutes or until top looks golden brown . Let cool for a few minutes and serve :)

* To make this Gluten-Free use GF Crackers of your choice just make sure they’re slightly buttery. Glutino is not recommended the dish turns out too dry and falls apart.

kebabs, clean eating, gluten free, paleo

Kebabs deconstructed

kebabs, clean eating, gluten free, paleo

I’m a pinch of this, pinch of that kind of girl. I had some chicken in the fridge that was about to go bad so I decided to throw something really quick together.

Ingredients:

Chicken

Salt

Fennel seeds

Black cumin seeds

Garlic powder

Ground ginger (less than 1/2 tsp)

Crushed red peppers

1 tsp Flour ( I used tapioca flour, but any kind of flour to bind the ingredients together will work)

Onions

Bell peppers

Mushrooms

Optional sauce

Light yogurt with grated cucumber

I placed the chicken in a food processor to grind the meat, but you can just buy ground chicken yourself if you want to skip this extra step. I just had whole chicken. Throw in the salt, fennel seeds, cumin seeds, garlic powder, ground ginger, flour and crushed red peppers in the food processor and give a few good pulses to mix everything together. I eyeballed most of the measurements in this recipe, so use your best judgement to how you want your flavors to come out.

I molded the chicken into several small cylindrical strips and cooked them on a skillet on low-medium heat, and left them covered towards the end so the steam could cook them. Once they were cooked and I let them cool, I cut them in small bite sized pieces.

In another pan I sauteed the onions, bell peppers, and mushrooms in ghee and some salt. Last step is to add the chicken pieces and VOILA!

Optional Sauce

To counter some of the spice, I made a cool and refreshing sauce with all-natural plain yogurt, and grated cucumber.

Bun-less Mushroom Turkey Burger

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I’ve been craving burgers lately and to satisfy that craving I turned some rather large portobello mushroom caps into buns, making this a gluten-free and mostly paleo burger. I say mostly paleo because I added cheddar cheese. Normally during a detox or elimination diet, you’re told to stay away from dairy until you are aware of what your body can and can’t tolerate. I was just tested by my allergist and I came back negative to milk and cheddar cheese, meaning I’m in the clear to eat them:) Other molds of cheese that are more aged like blue cheese I tested positive for so I’ll have to stay away from those.

Mushrooms

I sauteed the mushroom caps on both sides on medium heat in ghee (clarified butter) to add a nice flavor. Seasoned with salt and pepper to taste.

Carmelized Onions

I sauteed sweet yellow onions for several minutes. If you let these onions sweat long enough, the sweetness will come out and you won’t need to add sugar.

Turkey Patties

I bought a pack of 4 patties pre-made to save on time. These burgers taste great AND are gluten-free with only natural seasonings, free of preservatives and antibiotics.

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Sauce

I used a little less than half a teaspoon of Webster’s All-Natural Gluten Free Barbecue Sauce (click for review).

I topped with some spinach, tomatoes, and avocados on the side and that was my lunch:)

Easy Homemade Chicken Broth Recipe

As promised in How NOT to Cook Chicken Broth, here is how TO cook chicken broth.

If you’ve ever cooked with chicken broth you know how versatile of an ingredient it is when added to homemade dishes. Store bought chicken broth is convenient but it’s also laden with preservatives, corn syrup, and other additives. No thank you. There’s also something unappetizing about having chicken juices come out of a box that’s been sitting on a store shelf for god knows how long. Homemade chicken broth is actually really easy to make and can add so much more flavor to your dishes than anything out of a box can.

Prep time: 10 mins                                         Bake time: 90 mins                                          Simmer time: 30 mins

You’ll need:

Along with salt, pepper, and water.

*Ghee is clarified butter that can be purchased at your health foods store, Indian grocery, or you can make it yourself

The great thing about making chicken broth is if you you’re a pinch of this, pinch of that sort of person like me, you can never go wrong with this recipe. You can add in as many vegetables as you like, it won’t make a difference.

For this recipe I used:

  • 2 golden potatoes
  • 1 yellow onion
  • 2 stalks of celery
  • Half a bag of carrots

Directions:

1) Preheat your oven to 350 degrees F or 180 degree C

2)  Place everything into a deep pan and liberally season your chicken as you normally would with salt and pepper.

3) Rub 4 tablespoons of ghee on the outside of your chicken and add a few sprigs of thyme. You can add in the vegetables and a tablespoon of ghee to the inside cavity of you chicken as well.

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4) Add a 1/2 cup of water to the bottom of the pan, cover with aluminum foil and bake for about 90 minutes.

5)  When done baking, carefully transfer the chicken and potatoes to a serving plate and keep covered with foil to let rest.

6) Take the remaining vegetables and chicken juices from the pan and transfer to a deep sauce pot.

7) Add 6 cups of water, 1 tablespoon of salt and bring to a rapid boil on your stovetop on high heat.

8) Once the broth has begun to boil, reduce your burner to medium-low heat, and simmer while covered for 30 minutes.

9) Once cooled, separate the vegetables from the broth and store in a glass container and place in the fridge or freezer for future use :)

Use it to add to soups and sauces, or spruce up your quinoa or dinner rice. Don’t forget to save the chicken bones from your meal and use it to make even more flavorful chicken stock.

Gluten Free Brownies Product Review

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Sometimes I don’t have the time to make everything from scratch and when I do, I reserve my kitchen experiments for the weekends,. So what’s a girl to do when she has little time on her hands and is craving some fudge-y brownies that don’t taste like cement? As some of you may know, gluten-free packaged products can sometimes be a hit or miss but luckily Hodgson’s Mill Brownie Mix which is made with Brown Rice Flour, Sorghum Flour, and Tapioca Starch is a hit. Although just to be on the safe side, I did add a little organic chocolate syrup to spruce it up ;) Continue reading