One thing that I have really enjoyed this past summer is making breakfast parfaits.
I do not know what it is, but they are just light on the system and they kinda trip the body into thinking that it’s getting a sugary treat so you don’t crave sugar all day (YAY!)
This parfait is sweet, HEALTHY, and satisfying!
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Tag Archives: Breakfast
Savory Gluten-Free Spinach Quiche is made with a delicious Savory Gluten-Free Shortcrust recipe, adapted from a recipe by Master Baker Avner Laskin. This is a terrific, and, believe it or not, easy gluten-free recipe for special occasion brunches.
Yes, I hit the trifecta on this recipe. I was able to successfully make a pancake without gluten, dairy (in essence, casein) and eggs! It is a vegan, gluten-free pancake.
I have been cooking gluten-free for 5 years. That I have figured out. I like to use my own blend (see the recipe for the link) in place of flour. I have found, through trial and error, that the pancake is better with some xanthan gum. It holds together better.
Substituting the milk is easy. There are many milk substitutes like soy, rice, coconut, hemp, and almond. If you use something sweetened, cut back on the sugar in the recipe. Instead of butter, you can use Read More »
For you java lovers – gluten-free cappuccino pancakes are almost caramel-like in flavor and color, a delicious alternative to plain Jane pancakes.
- 2 teaspoons instant espresso powder
- 1 tablespoon hot water
- 1 cup gluten-free all purpose flour
- 3 tablespoons cane sugar
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt Read More »
Nachos for breakfast. What more could you really ask for?
Your answer should be nothing. Absolutely nothing.
Turnips–definitely not a vegetable I grew up munching on. They are never featured on veggie platters, and definitely do not have shelf space at my local Trader Joe’s. I would be so curious to know if anybody ate turnips, on the regular!?
When Jacque brought me a bag full of fresh dill from her garden, she also threw in some turnips…. Read More »
All right, I have a pretty big confession to make.
I steal lavender.
By that I mean, when I head out on my daily walks, my hand might ever-so-slightly slip onto a neighbor’s lavender plant and give a little tug. If some buds end up in my hand then I just figure it was fate and move along to the next yard.
D doesn’t approve, but I have quite a few arguments that can justify the whole process. If you really want to hear them, I’d be glad to share, but right now they might just sound like excuses.
*Slightly random side note: I picked up a new book the other day called The Welcoming Kitchen. It’s full of allergen-friendly (i.e. gluten-, dairy-, egg-, soy-free, and vegan) recipes. It’s a really cute book (cute shape, classic fonts, and a great color scheme), although it’s greatly lacking in pictures (in other words, there arenone). The recipes look yummy, though, and if nothing else, they are inspiring to me when I’m in the kitchen. It’s also inspiring to know that allergen-free cookbooks are becoming more and more prevalent.
The following recipe is not at all like the book’s recipe for pancakes, but seeing the addition of cornmeal in The Welcoming Kitchen’s ingredients list made me add it to my own recipe, so I feel that I should give a shout-out to the cookbook authors.
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Perhaps the hardest thing to give up when attempting a vegan lifestyle are eggs.
Let’s face it.
Just type in google images right now “breakfast ideas” and watch what comes up.
In fact, I will do it for you now and tell you what I got:
- Pancakes (made with 1 egg).
- Breakfast Burritos (made with egg whites).
- Spinach and Mushroom Frittatas (made with 4 eggs).
- Over easy egg and avocado (made with eggs…I guess you knew that).
- Breakfast Biscuit Sandwich (made with meat and ….you have it…eggs).
Eggs are pretty impressive aren’t they? 100% the most popular breakfast selection – at least in America that is… (they love ’em in Europe too though, so I know that).
So that’s why the problem exists for people trying to go vegan. What are you to do about your morning breakfast when everything seems to center around eggs?
Well the answer is ~ Read More »
For me breakfast is the hardest meal of the day. For starters, I get up at 4:00 am and I just can’t eat that early, so I normally take something with me and eat it on my way to campus. My breakfasts usually consist of a Greek yogurt or a scone that I have baked. This is also the only meal that I get jealous of people without celiac disease, because they could eat just about anything they wanted for breakfast. We with celiac do not have the convenience of stopping at Starbucks (which we have two on campus) to grab something quick to eat.
Making eggs, or pancakes in the morning is just not an option. It would take too long, can’t really eat it on the go, and I would take the risk of making too Read More »
This recipe for gluten-free pumpkin pancakes 3 ways makes a light, spiced gluten-free pancake no matter how you make them- plain, with chopped apples or with chopped pecans. For a gluten and dairy free pancake, substitute coconut milk, or your favorite dairy free milk substitute for milk.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 1/2 cups canned light coconut milk OR milk
- 1 cup canned pumpkin puree (not pre-seasoned / sweetened pumpkin pie filling) Read More »