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! 

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! 

 

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! 

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. 

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! 

Green Pancakes- Gluten Free Dairy Free

One of my main goals in life is to give my children veggies for breakfast. 

Lucky kids, right?!

I don't try to hide the veggies or trick them into eating them.  We unabashedly proclaim our love for veggies and have discussions regularly about how veggies make you strong, healthy and smart and sugar makes you sick, weak, and wimpy. 

They LOVE these green pancakes!  

This day I made a simply plum syrup by cooking up whole plums (skin on) and mixing it with a teeny bit of syrup. Yum! 

Green Pancakes

1 1/2 c. of quinoa flakes or buckwheat cereal or groats (use oats if you can tolerate them. We can not.)

9 eggs 

3 heaping cups of spinach leaves

3 ripe bananas 

3 tbsp. water

4-5 tbsp. chia seeds

1 tsp. cinnamon 

1 tsp. vanilla 

Combine all ingredients in blender and blend until smooth. Cook on greased griddle until browned and cooked through.  

*Like many flourless pancakes these do better if you keep the size of them smaller. 

Some times we want Monster Pancakes! 

Add blueberry's for an extra kick of nutrition and to make cool looking Monster Pancakes (purple and green):