Here is what I eat almost daily. Before I found out I shouldn’t be eating eggs, I was eating this with eggs scrambled on the side. I love sweet potatoes for breakfast.
Sausage & Sweet Potato Breakfast
1 tbsp coconut oil (or butter)
4 oz turkey or chicken breakfast sausage (I like the gold-n-plump apple chicken sausage)
1/2-1 cup roasted sweet potato*
1/2 cup shredded zucchini (optional)
1 cup spinach
Saute sausage, sweet potato, and zucchini in coconut oil for about 5 minutes.Add spinach and sea salt (to taste) and continue cooking until spinach cooks down (wilts)
*to roast sweet potato: Preheat oven to 350. Put 1-2 tbsp coconut oil on baking sheet (with sides) and place in the oven while preheating. Peel and cube sweet potato in 1″ pieces. Add cubed sweet potato to pan and roast for 20-25 minutes. Cool and store in refrigerator for up to a week or in the freezer.
I normally roast about 2#s of sweet potato on Sunday afternoons for the week. and shred my zucchini then too.
So I move on with my food intolerances – I’ve now cut out soy. seriously. not easy. But I am feeling better!
Here is a new family favorite that we can ALL enjoy. The meatloaf recipe was derived from The Healthy Gluten-Free Life – Basically a gluten free cookbook that would be vegan if it wasn’t for the meat! 🙂 (no eggs, no dairy)
The potatoes and cauliflower is just something I came up with based on recipes I’ve read. My kids and husband had no idea I snuck in an extra vegetable and I didn’t feel guilty serving this with “just” corn. Win-Win! Everyone clears their plate when this is served.
For the loaves:
½ yellow onion, diced
2 cloves garlic, minced
2 lbs ground beef
1 ½ tsp sea salt
½ tsp ground pepper
1 tbsp gluten free Worcestershire Sauce
1 cup tomato sauce (you will use 15 oz total)
1 tsp onion powder
1 tsp marjoram
1 tsp dried basil
¾ cup almond meal (Trader Joe’s is the cheapest BY FAR!)
1 tbsp dried parsley
2 tbsp flax meal mixed with 1/3 cup hot water
For the Sauce:
3 tbsp tomato paste
remaining tomato sauce from 15 oz can
3 tbsp honey
1 tbsp apple cider vinegar
1 tsp onion powder
½ tsp garlic powder
1 tsp sea salt
pepper to taste
- In a medium skillet over medium-high heat, sauté onions and garlic until soft. About 5 minutes.
- Meanwhile, in a large bowl, add beef, and remaining meat ingredients. Add cooked onions/garlic. Carefully (onions will be hot) stir and combine meat mixture until all ingredients are incorporated.
- Spray muffin pans with nonstick spray. Fill muffin pans, just to the tops, with the meat mixture. Press down slightly to level tops.
- In a small bowl, combine sauce ingredients.
- Place a small spoonful of sauce on top of each mini meatloaf. With the back of the spoon, spread the sauce evenly over each loaf.
- Fill any empty muffin cups halfway with water so meat bakes evenly. Bake in 375 degree oven for about 30 minutes, rotating trays halfway through. Meat should be cooked through and top edges just turning brown.
4-5 Russet Potatoes
1 bag frozen cauliflower
Butter and/or Heavy Cream (or whatever you like to mash in your potatoes*)
- Peel and cut potatoes into 1″ pieces.
- Add potatoes to pot. Cover with chicken broth.
- Bring to a boil and simmer for 10 minutes.
- Add cauliflower and simmer for another 10-12 minutes.
- Drain off excess liquid.
- Mash potatoes and cauliflower.
- Mix in butter/heavy cream
- Add sea salt and garlic powder to taste.
*I have added heavy cream and butter back into my diet. My nutritionist pointed out that my intolerance is to dairy protein and both cream and butter are just fat. 🙂 But she did recommend using only organic and grass-fed.
I am not always a lover of quinoa, but in an effort to up my protein in the morning I decided to try cooking it for breakfast. As part of my efforts to add healthy fats to my diet overall, I decided to cook it in coconut milk. And then because I don’t want to get up early to cook breakfast, I decided to cook it in my slow cooker. And what I got was delicious! Especially when I added fresh blueberries! I made this on Monday night, and reheated it the rest of the week. It was so good, even reheated.
Slow Cooker Breakfast Quinoa
1 cup quinoa (rinsed, if it is not pre-rinsed)
1 can coconut milk (I used full-fat – found in the Asian food section)
2 tbsp raw sugar (or brown sugar)
2 tbsp maple syrup
1 tsp cinnamon
3/4 tsp vanilla
1/4 tsp salt
butter or coconut oil
Lightly grease crockpot with butter or coconut oil. Add all remaining ingredients, except blueberries. Stir. Cook overnight on low for 7-9 hours. Serve with blueberries.
I cooked this in a small 2 quart crockpot. If you do not have one that small, I would recommend using a bowl inside of the crockpot with water to create a water bath (read how this is done at Mommy’s Kitchen)
I came across this recipe on Pinterest yesterday. It fit my new criteria of being gluten-free. I was able to adapt it to also be dairy-free as well, plus a few other tweaks based on what I had on hand, with great results. It was so yummy! I made it last night and then re-heated for breakfast. It was hard not to just eat it last night, because it smelled fantastic when I took it out of the oven last night. And this morning, it tasted fantastic too! YUM!! And I’m looking forward to eating it again tomorrow!
2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup pecan pieces
1 cup blueberries
2 cups rice milk
1 large egg
4 1/2 tablespoons ground flaxseed
1 1/2 tablespoons coconut oil
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices
Preheat oven to 375°F and generously spray the inside of a 9 by 9 inch baking dish with cooking spray and place on a baking sheet.
In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the pecans, half the berries, and flaxseed. (Save the other half of berries and pecans for the top of the oatmeal).
In another large bowl, whisk together the milk, egg, coconut oil and vanilla extract.
Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.