Breakfast Casserole - Gluten and Dairy Free

On holidays, I love two things.  

Well, I love LOTS of things about holidays, ha! But I love these two things about food. 

1) I love to have a healthy, protein rich breakfast since most holidays are full of sugary treats. 

2) I love to NOT be in the kitchen slaving away first thing in the morning. 

So, I mix this up the night before and pop it in the oven that morning and both my goals are met! It makes for a great Christmas, Thanksgiving, and Easter breakfast! 

Breakfast Casserole - Gluten and Dairy Free

12 eggs

1/2 c. of DF milk (we use rice milk)

3/4 c. salsa 

ham, chopped up (as much as you want)  

2 cooked potatoes, chopped (I leave skins on)

1 c. spinach, chopped 

salt, to taste 

pepper, to taste 

Preheat oven to 350*.  Cook potatoes in microwave, if needed, for 10 - 15 minutes, until soft.  Whisk the eggs, then add the rest of the ingredients.  Mix till combined.  Pour into greased 9 x 13 pan and cook for 30 mins.  

This can be mixed the night before and cooked in the morning to save time! 

Enjoy! 

Instant Pot Rice Pudding

 I do realize that I have a million recipes for rice cereal, pudding, and porridge here.  But.  This one is different.  Because sometimes you just want to use white rice, in the instant pot.  You want to dump it in and go do something else.  And then you want to eat creamy rice pudding for breakfast.  So . . . this is the one you need.  

Never enough rice options for a warm breakfast for us people that can't have oats! 

Instant Pot Rice Pudding 

4 c. rice milk (or milk of choice) 

2 1/2 c. water

2 c. white rice 

1/2 c. maple syrup

1/4 tsp. salt 

2 tsp. cinnamon 

2 tsp. vanilla 

raisins 

Add all ingredients to instant pot.  Stir.  Seal lid and close valve. Select "porridge" and set to 20 mins.  Allow to release pressure naturally for 10 minutes, then quick release remaining pressure.  Stir again. 

Serve with milk of choice and brown sugar, if desired. 

Yum! 

Instant Pot Apple Raisin Cinnamon Rice Porridge - Gluten, Dairy, and Oat Free

 Another attempt in my endless quest to serve a nice warm, nourishing, oat-free breakfast!  

This one is apple raisin cinnamon and it was a big hit.  Easy to make, yummy to eat.  Just what we are looking for! 

Instant Pot Apple Raisin Cinnamon Rice Porridge - Gluten, Dairy, and Oat Free

2 c. of brown rice 

1/4 tsp. salt 

4 c. water 

2 c. rice milk (coconut would work) 

2 heaping tsp. cinnamon 

2 tsp. vanilla 

1 apple, chopped

1/4 c. raisins 

Combine all ingredients in the Instant Pot.  Close lid and seal.  Cook on High Pressure ("manual") for 30 mins.  Let the pressure release naturally for 10 minutes, then Quick Release the rest of the pressure.  

Top with more milk, if needed and maple syrup or brown sugar.  

Enjoy!  

SCD Instant Pot Coconut Milk Yogurt - Dairy and Sugar Free

 Eating yogurt everyday is a part of my diet and essential for my health.  I can skip a day or two now and then, but generally speaking I need to eat it every single day.  Have you ever bought store bought dairy free yogurt? It is crazy expensive.  And of the 8 people in this house, 6 of us can not have dairy.  

So making my own yogurt definitely became a priority!  It can be very intimidating, but it is much easier than you think! 

And look at the beautiful and delicious yogurt you can have for a fraction of the price! 

SCD Instant Pot Coconut Milk Yogurt - Dairy and Sugar Free

INGREDIENTS: 

3 cartons of Aroy-D Coconut Cream* (see picture below) 

1 1/2 Tbsp. Raw Honey 

3/16 tsp. of GI Pro Health Yogurt Starter* (see picture below)  

DIRECTIONS: 

- Empty the 3 cartons of coconut cream into the instant pot.  Turn on the "sauté" function and boil until the cream reaches 180* F. (You can also use the yogurt function for this step, but I have difficulty reaching 180* with it. The "sauté" function always works.) 

- Once you reach 180* F remove the inner pot and set aside, in order to cool the cream down to 100-115* F.   I usually place it in the fridge, and keep a close eye on the temperature.  

- Once you reach 100-115* place the pot back into the Instant Pot.  Stir in the honey.  

- Remove 1/4 c or so and carefully whisk the starter into it, slowly, to avoid clumps.  Once smooth, gently whisk the removed 1/4 c. into the rest of the coconut cream.  

- Close the lid of the instant pot and close the vent.  Select "Yogt" and allow it to "cook" for 12 hours.  

- Remove from pot and gently stir to combine.  (It will have separated.) Pour into containers and chill.  Serve with honey, fruit, whatever you desire.  

YUM!!

**Notes: 

- You can use any coconut cream you choose, but this is the best, cleanest (no added gums or anything) brand I have found

- There is a TON of variation in all coconut products, and coconut cream/milk is no exception.  Sometimes your yogurt will be incredibly creamy, other times it will be more separated and oily. 

- Boiling to 180* is done to kill any germs or bacteria that may be in the cream.  

- Cooling the cream back down to 100 - 115* is so that the high heat doesn't kill the starter.  

- I fill out a 1/4 tsp. of starter and then carefully divide into 4 -1/16 section with a knife. Carefully scoop out 1/16  of it (back into jar) and use the remaining.

- I divide this into 20 containers (see below) which comes out around $0.70 per yogurt.  An INCREDIBLE steal compared to store prices for dairy free yogurt!! 

I mix my yogurt with bananas and frozen mixed berries (frozen is cheaper than fresh, but fresh is fantastic too!).  I top with honey and it is heaven! 

Instant Pot Peach Rice Porridge - Gluten, Dairy, and Oat Free

 I am constantly trying to come up with new ways to cook rice for my oat-allergic boy to have for breakfast.  I mean, one can only eat eggs or Chex so many times before going crazy! I basically try to mimic all the ways we cook oats . . .just using rice! 

It is always successful.  In fact, my other kids always want to have what he's having.  That's a good sign!   

 Instant Pot Peach Rice Porridge - Gluten, Dairy, and Oat Free

2 c. of brown rice 

1/4 tsp. salt 

4 c. water 

2 c. rice milk (coconut would work) 

2 heaping tsp. cinnamon 

2 tsp. vanilla 

2 cans of peaches, drained (or fresh peaches, peeled and chopped) 

Combine all ingredients in the Instant Pot.  Close lid and seal.  Cook on High Pressure ("manual") for 30 mins.  Let the pressure release naturally for 10 minutes, then Quick Release the rest of the pressure.  

Top with more milk, if needed and maple syrup or brown sugar.  

Enjoy!  

Monster Muffins - Gluten and Dairy Free

 I was cracking up as I was trying to take pictures of these muffins.  I am NOT a food photographer and don't have any plans to become one.  And I for one feel like muffins, oddly enough, are really hard to photograph.  It is just me? And then . . . these muffins are GREEN!  HA! 

You'll just have to take my word for it that these are SUPER delicious, despite the pictures.  

The Hubby could not stop raving over them and then he snuck into the kitchen to eat more and more throughout the day, each time raving about them.  He even proclaimed them "The most delicious muffins you've ever made!" Or maybe it was "My favorite muffins of all you've made!" I can't quite remember.  Let's just say lots of accolades came my direction.  

 Trust the accolades, not the pictures.  

These are fantastic. And healthy.  And my kids think the green is cool.  

Monster Muffins for the win! 

 Monster Muffins - Gluten and Dairy Free 

2 egg 

4 ripe bananas 

1 1/2 c. rice milk 

1/2 c. olive oil 

1 1/2 c. honey 

4 tsp vanilla 

5 plus c. spinach 

*

4 c. GF flour 

4 tsp. baking powder 

1 tsp. baking soda 

1 tsp. salt 

2 heaping tsp. cinnamon 

2 c. blueberries 

Add egg, bananas, milk, oil, honey, and vanilla to blender.  Fill the rest of the blender with spinach to the top.  Blend until well combined. 

Mix dry ingredients in a bowl.  Add ingredient from the blender and mix until well combined.  Pour into lined muffin pan. 

Cook at 375* for 20-25 mins.  

YUM! 

 

Homemade Sausage - Gluten, Dairy, and Yeast Free

You may have noticed some recipes appearing on this blog labeled SCD/AIP.  Those, dear reader, are for me.  Before now all the recipes on this blog have been for the rest of my family.  Because of my issues, I haven't been able to eat any of them.

Every night, I cook dinner for my family and then cook a separate meal for myself.  Alas, I have decided to start including some of my recipes on this blog.

I have Lymphocytic Microscopic Colitis.  Essentially, food hates me, ha.  After being insanely sick for almost two years, despite taking almost every food group out, I finally decided to start the SCD diet.  This diet literally saved my life.  After tweaking it to my needs  - basically eating a combination of SCD and AIP - I have found what works best for me.  I eat a nut free version of SCD, and AIP with eggs successfully reintroduced.  There are plenty of things in both diets that I absolutely can not tolerate (like cruciferous vegetables) but . . .they have given me such an amazing framework for better health.

The list of foods I CAN eat is much shorter than the list of foods I CAN'T eat, but I am eternally grateful for these diets for giving me back life and health.

With that . . . I give you another SCD/AIP recipe! I ate these sausages (with a sliced avocado) for breakfast every single day for literally 1 year straight.  I never got tired of them.  After a year I was able to add eggs successfully back into my diet . . . but I still eat these sausages frequently!  They are SO good! I make a whopping huge amount then I freeze them and reheat as needed.  They work super well this way. 

Homemade Sausage - Gluten, Dairy, and Yeast Free 

9 lbs. ground turkey (ground pork works great as well)
2-3 cups chopped spinach 

3/4 c raw honey

4 Tbsp salt

1 Tbsp pepper

2 Tbsp sage

4 1/2 tsp marjoram

Mix everything well (I use my hands). Chill for a few hours or overnight to let flavors meld. Form into patties, place on parchment paper on a baking sheet. Bake at 400* for 20 minutes, flip, then bake for 20 more minutes. 

Yum yum! 

Breakfast Cookies - Gluten and Dairy Free

Really the only kind of cold cereal we buy regularly is plain Cheerios and Corn or Rice Chex.  We get the sugary kinds of those for special occasions. 

So basically . . . making breakfast every day is essentially a full time job.  I'm constantly looking for variations, something to make it interesting or different.  

These breakfast cookies make almost everyone happy . . . everyone except my poor boy that's allergic to oats and peanuts.  On these days I have to make two breakfasts, so that he can have something else to eat.  But sometimes I have to hit the majority of people and do my best. 

So  . . . if you can have oats and some kind of nut butter . . . quick, whip these up! Give yourself a break from your normal cereal!   

 Breakfast Cookies - Gluten and Dairy Free 

2 cups of GF oats 

1/2 tsp. salt 

1 heaping tsp. cinnamon 

1 cup of peanut butter (or any nut or seed butter) 

1/4 c. honey 

1/3 c. unsweetened applesauce 

1 ripe banana, mashed 

1/2 c. raisins 

Add all ingredients to a bowl and mix with mixer.  Spoon out large balls on cookie sheet and flatten slightly. Bake at 325* for 16-18 mins.  

YUM!  

Berry Baked Rice - Gluten, Dairy, and Oat Free

One of my son's became highly allergic to oats and we eat a LOT of oats in this family.  I wanted to make him something similar to a baked oatmeal, but that wouldn't send him to the hospital, obviously! 

Behold . . . this breakfast Berry Baked Rice.  It turned out better than I could've imagined!  

All my kids love it.  It's easy to throw together.  You could assemble it the night before then just bake in the morning.  It basically is everything I want in a baked oatmeal . . . except the oatmeal! Awesome! 

Berry Baked Rice - Gluten, Dairy and Oat Free 

6 cups of cooked rice 

1/4 c. honey (or maple syrup) 

4 eggs, beaten  

4 c. milk 

2 Tbsp. vanilla

2 heaping tsp. cinnamon

1/2 tsp. salt 

~ 1 c. frozen mixed berries 

Mix all ingredients in a 9 x 13 dish until well combined.  Bake at 375* for 45 mins.  Let sit for about 10 mins to firm up. 

Yum yum! 

Power Balls - Gluten, Dairy, Oat, and Nut Free

No time? Hungry for a simple, delicious snack? Yes, I've been there, done that. Alas, here you go. The delicious, no-hustle, scrumptious snack/dessert we've all been waiting for.   -AA

Power Balls - Gluten, Dairy, Oat, and Nut Free

1 cup buckwheat groats

1/2 cup SunButter (any nut butter will be good, if you tolerate it) 

1/3 cup honey

1/4 cup shredded unsweetened coconut

1/4 cup DF mini chocolate chips or raisins 

1 Tbsp chia seeds

1 tsp vanilla 

dash of salt

Mix all ingredients until well combined. Form into balls. Chill for 30 minutes. Enjoy!

Recipe from:  Allergy Awesomeness.  She is great! Check out her really helpful recipes! 

Egg Taco Burritos - Gluten and Dairy Free

This recipe came about one night as I was moaning over dinner having to be made again.  I mean . . . WHY do we have to keep eating all the time?!

I'm kidding.  Food is great.  Meals are great.  

But don't we all just want to take a break from cooking now and then!?! I do. 

But when your family is allergic to everything you just have to keep. cooking. every. day. 

This recipe is here to save the day!  It's quick, easy, healthy, and delicious! 

Egg Taco Burritos - Gluten and Dairy Free

8 eggs 

1/4 c. rice milk (coconut works too) 

~1 lb. cooked ground beef 

garlic (to taste) 

salt (to taste)

pepper (to taste)

cumin (to taste)

onion (to taste)

pinto beans, drained and rinsed 

1 c. salsa 

3 c. chopped spinach 

15 or so cooked GF corn tortillas

Whisk the eggs and milk together and scramble.  Remove from pan and add the ground beef.  Brown if needed (I always have cooked ground beef on hand) and add the seasonings, beans and salsa.  Add the scrambled eggs back in and the spinach.  Serve over warmed GF corn tortillas.  

Yum! 

Purple Steel Cut Oats - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

I never knew how difficult it is to make purple food look good in a picture!  

So, take my word for it, this is super yummy and better than it looks!  What kid is not excited to eat purple oatmeal? 

Purple Steel Cut Oats - Gluten and Dairy Free

1 1/2 c. steel cut oats 

6 c. water or milk of choice (canned coconut milk makes it nice and creamy)

1 1/2 tsp. cinnamon 

2 c. blueberries (frozen or fresh are fine) 

1/2 tsp. of salt 

Add all ingredients to crockpot and stir.  Cook on low for 5 hours then keep warm till morning. (Or cook for 7-8 on low, it will just be a little less chewy, but still good.) 

Serve with milk of choice and a scoop of brown sugar, if desired.  Yum! 

Carrot Cake Baked Oatmeal - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

This recipe will always remind me of my dear 8 year old son.  Last summer when it was his turn to help make breakfast, he wanted to make this.  We made it and immediately fell in love.  

Unlike my other baked oatmeals, this recipe is more custard like.  This is why I love it.  It is so delicious.  Give it a try.  You wont regret it. 

Plus - it fulfills one of my main goals in life:  Feed my children veggies for breakfast!  

Bwahahahaha! 

Carrot Cake Baked Oatmeal - Gluten and Dairy Free

3 1/2 cups old fashioned oats 

2 1/4 tsp. cinnamon

2 1/4 tsp. baking powder 

1/4 heaping tsp. salt 

1/2 tsp. ginger 

3 c. packed shredded carrots 

4 c. milk of choice ( I use one can of full fat coconut milk and the rest rice or coconut from a carton.) 

1/2 c. maple syrup 

3 tsp. vanilla 

1/4 c. raisins 

Combine all ingredients and mix well.  Pour into a 9 X 13 pan.  Cook at 375* for 40 mins.  

Serve with milk or if you're feeling especially decadent - some coconut cream! 

Yum yum. 

PS: For extra ease in the morning you can mix this up the night before and just let it cook while everyone is getting ready in the morning.  I love easy mornings.  Easy mornings and veggies for breakfast . . . my life goals. Ha. 

Basic Oatmeal - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

Is it just me, or is it supremely hard to do anything other than the kids during summer time?  Six kids, home all day, just me and the kids means I have little time for anything else.  

Alas, here is a simple, basic recipe that you probably already know how to make! 

Basic Oatmeal - Gluten and Dairy Free

Use 1/2 c. of oats (gluten free if needed) and 1 c. of water per person 

Dash of salt (don't forget!)

Bring water and salt to a boil.  Add oats and turn heat down to low, simmering until oats are done and water is gone. 

Serve with your choice of dairy free milk, fruit, and brown sugar. 

Delicious! 

Coconut Caramel Syrup - Dairy Free "Buttermilk" Syrup

My husband prefers to call this "Man Syrup" - because he is a man and he LOVES it. It was basically a dairy free miracle when we perfected this one.  

It is so darn delicious. 

Coconut Caramel Syrup - Dairy Free "Buttermilk" Syrup 

2 c. sugar

1 c. coconut oil

1 c. of milk of choice (I use rice or coconut milk)

2 Tbsp. karo syrup

2 tsp. vanilla 

2 tsp. baking soda 

Bring everything but baking soda to a boil.  Add the baking soda and stir well.  Be prepared for a volcano effect when you add the baking soda - use a deep pot! 

Yum yum!  

Gingerbread Baked Oatmeal - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

 A quick and easy, grab and go breakfast for busy mornings! 

Gingerbread Baked Oatmeal - Gluten and Dairy Free

6 cups of old fashioned oats

1/2 c. molasses 

1/3 c. packed brown sugar

1 tsp. ginger

2 heaping tsp. cinnamon 

1/2 tsp. cloves 

1/4 tsp. nutmeg

4 tsp. baking powder 

2 tsp. salt

2 c. water 

2 eggs 

1 c. applesauce 

1 tsp. vanilla 

Add all ingredients to a 9 x 13 dish and stir till well combined.  Cook at 350* for 35 - 40 mins, until set.  

*You can mix this all up the night before then just pop in oven in the morning. So easy and convienient. 

Serve "cakey" like above, or "milky" like below.  Or be like my piggy hungry kids and have one of each!  

 Enjoy! 

Peaches and Cream Rice Porridge - Gluten and Dairy Free

 I am sure I have bored you all with my raving on about having a warm breakfast ready first thing in the morning.  Alas  . . . I adore it so much, I can't help myself. 

Another recipe that takes 3 minutes to throw together before bed so you can wake up happy in the morning!

Peaches and Cream Rice Porridge - Gluten and Dairy Free

1 1/2 c. brown rice 

8 cups of water 

1 can (15 oz) peaches, drained and chopped up - or two fresh peaches, chopped

1 heaping tsp. of ground cinnamon

1/2 tsp. salt   

Add all ingredients to your crock pot.  Stir and cover.  Cook on low for 8 hours. 

Serve with milk of choice and a scoop of brown sugar, if desired. Thank your sleepy head that you have a warm, healthy, nourishing breakfast ready for you first thing in the morning. 

Yum! 

Simple Rice Cereal - Gluten, Dairy, and Oat Free

Eating warm, comforting rice cereal for breakfast was a staple as a child.  It's similar to rice pudding, though perhaps a bit more simple.  

It's delicious for breakfast and it always gets rave reviews from my kids. 

Simple Rice Cereal - Gluten, Dairy, and Oat Free 

4 1/2 c. milk of choice (I use rice and/or coconut) 

1 c. water  

dash of salt 

2 1/2 cups of rice
1 tsp. cinnamon

1/2 c. raisins 

1 c. additional milk (I use rice) 

Bring 4 1/2 c. of milk, water, and salt to a boil. Add rice and cover.  Turn heat to low and cook until rice is done, about 15-20 mins.  Add cinnamon, raisins and extra 1 c. of milk and cook for 3-5 mins more over low heat. 

Serve warm, with more milk added and a spoonful of brown sugar, if desired.  Top with strawberries or other fruit, as desired. 

YUM! 

Morning Glory Muffins - Gluten, Dairy, Oats, and Nut Free

I have a love-hate relationship with muffins.  

Love, love to eat them. 

HATE to clean up the mess my kids make every time they eat them. Why do kids make such a mess with just a muffin? I will never know. 

Alas, I make them often. Love wins every time. 

These are worth it.  They are really, really, yummy.  Like, really.   

Morning Glory Muffins - Gluten, Dairy, Oats, and Nut Free 

1/2 c. brown sugar

1 c. light (in taste) olive oil 

2 eggs 

1 1/2 c. milk of choice (I use rice milk) 

3 tsp. vanilla
5 Tbsp. ground flax 

2 1/2 c. gluten free flour 

4 tsp. baking powder 

2 tsp. pumpkin pie spice

1 tsp. cinnamon 

1 tsp. salt

3 large carrots, grated 

1 large apple, grated  

1 c. raisins 

Mix the brown sugar and olive oil in large bowl.  Add the egg, milk, vanilla and flax and mix well. Let rest while grating carrots and apples. Stir in the rest of ingredients, except carrots, apple, and raisins.  Fold in carrots, apples and raisins. Let batter stand for 5 mins more, to thicken, before cooking.  (If you can't manage this, skip it and it will still work.) 

Cook at 350* for 30 mins, until golden brown.  Cool thoroughly before eating, or they will fall apart a little.

Enjoy! 

Spiced Apple Rice Porridge - Gluten and Dairy Free

 Making breakfast before bed and then having something warm and ready in the morning pretty much guarantees a perfect day from then on out. 

Doncha agree? 

Try this recipe and see if you don't agree.  'Cause I'm sure you will. 

Spiced Apple Rice Porridge - Gluten and Dairy Free 

1 1/2 c. brown rice 

8 c. water

2 apples, cored and cubed

1/2 c. raisins

1/2 tsp. cinnamon

1 tsp. pumpkin pie spice 

1/2 tsp. salt 

Combine all ingredients in crockpot and stir.  Set to low and cook for 8 hours. 

Serve with milk of choice and a scoop of brown sugar, if desired. 

Yum! 

Adapted from http://www.glutenfreeschool.com/recipe/easy-apple-porridge/