Gluten-Free Sausage Egg Souffle

My Gram and my Dad were only technically related by marriage, but they were the cutest. Each one always said to say hi to the other, there were cards exchanged and dates with food and drink, just to catch up. So, what I tell you next won’t surprise you.

You see, I grew up eating this delicious breakfast dish, my Dad’s spicy and my Mom’s or Gram’s with ham or bacon. It was a family favorite for everyone.

It was after my Gram passed that I made this dish for Nick and I, like I had so many IMG_20171110_161416times before. But I told my Dad we had made it and how I couldn’t wait to eat it, like always, the delicious, spicy version my Dad made growing up.

It was then he told me, in fact, that this was Gram’s recipe. I didn’t know and never put the two together until then. This story made me smile and so happy to love and cook something that is such a part of my whole family.

Of course, being me, I changed the recipe a little, swapping the bread for gluten-free bread and Almond milk instead of traditional milk. But the flavors and tastes are the same, and so good!

You can put this together and let it sit overnight, ready to put in the oven or throw it IMG_20171110_163217together in the morning as well. I’m partial to using spicy breakfast sausage but you can mix or match that, too, and even add veggies if you want!

Gluten-Free Sausage Egg Souffle

  • 1 pound hot breakfast sausage, cooked and crumbled
  • 6 pieces of Gluten-Free bread, cubed
  • 2 cups cheddar cheese, shredded
  • 8 eggs, whisked
  • 1/4 cup almond milkIMG_20171110_161432
  • 1 teaspoon yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • butter to grease the pan

In a medium-sized skillet pan over medium heat, crumble and cook the sausage. Separately, cube the bread into dice-sized pieces and shred the cheddar cheese. Whisk the eggs, milk, mustard, salt, and pepper together.

Heat the oven to 350 degrees. Grease a 9×9 pan with butter and put 1/3 of the sausage into the bottom of the pan. Continue layering with 1/3 of the bread and 1/3 cheese. Layer until finished and pour the egg mixture over the top. Cover with foil and put into the oven.

Cook for an hour. Take the foil off and finish cooking about 10 minutes, to crisp up the top and make it bubbly.IMG_20171111_092912

Dish up and add a pat of butter to the top with an extra sprinkle of pepper. Enjoy!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Almond Flour Almond Butter Pancakes and Blueberry Syrup/ “PB”&J Pancakes

I’ve wanted to find the perfect combination for gluten-free pancakes for years, and I finally did! These almond flour pancakes have almond butter in them, too, reminding your taste buds of the nostalgic peanut butter and jelly sandwich.

It’s hard to create similar consistency and familiarity when you aren’t using conventional ingredients but I nailed it. Try these soon and enjoy!

Almond Flour Almond Butter Pancakes and Blueberry Syrup

  • 1 medium banana, peeledIMG_20171005_182333
  • 1 cup almond flour
  • 3 whole eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tablespoons almond butter
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 2 tablespoons coconut oil

Add banana to a medium-sized bowl and smash it. Mix in the remaining ingredients excluding the coconut oil.

Into a skillet on medium heat add 1 tablespoon coconut oil. Pour small pancakes, about 4 per pan, and cook until the begin to bubble and flip, about 4 minutes per side. Use the second tablespoon of oil for the rest of the pancake batches.

Almond Butter and Blueberry Syrup Topping

  • 1 cup blueberries (berries of choice)
  • 1/2 lemon, juiced
  • 1 tablespoon coconut sugar
  • 2 tablespoons almond butter

Cook together the berries, lemon juice, and coconut sugar in a small sauce pan at medium heat for about 2o minutes.

Top each pancake with a spread of almond butter and a drizzle of blueberry syrup.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Almond Flour Almond Butter Pancakes and Blueberry Syrup/ “PB”& J Pancakes

I’ve wanted to find the perfect combination for gluten-free pancakes for years, and I finally did! These almond flour pancakes have almond butter in them, too, reminding your taste buds of the nostalgic peanut butter and jelly sandwich.

It’s hard to create similar consistency and familiarity when you aren’t using conventional ingredients but I nailed it. Try these soon and enjoy!

Almond Flour Almond Butter Pancakes and Blueberry Syrup

  • 1 medium banana, peeledIMG_20171005_182333
  • 1 cup almond flour
  • 3 whole eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tablespoons almond butter
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 2 tablespoons coconut oil

Add banana to a medium-sized bowl and smash it. Mix in the remaining ingredients excluding the coconut oil.

Into a skillet on medium heat add 1 tablespoon coconut oil. Pour small pancakes, about 4 per pan, and cook until the begin to bubble and flip, about 4 minutes per side. Use the second tablespoon of oil for the rest of the pancake batches.

Almond Butter and Blueberry Syrup Topping

  • 1 cup blueberries (berries of choice)
  • 1/2 lemon, juiced
  • 1 tablespoon coconut sugar
  • 2 tablespoons almond butter

Cook together the berries, lemon juice, and coconut sugar in a small sauce pan at medium heat for about 2o minutes.

Top each pancake with a spread of almond butter and a drizzle of blueberry syrup.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Almond Butter Ants on a Log

I know just the title brings you back. If you didn’t like this snack when you were little, you know someone who did!

While I detest raw celery, and would only scoop the nut butter and raisins off, this was, and is, still a favorite of my hubby’s.

He prefers almond butter, so that’s what he gets! Choose a nut butter, plain raisins or a mixture, and build your treat.

Almond Butter Ants on a LogIMG_20170723_180958 (1)

  • 2 celery stalks, washed and the ends chopped off
  • 2 tablespoons almond butter
  • 15-20 raisins

Spread the almond butter onto your celery, place the raisins on top of the almond butter, and dig in.

These are great as a snack or with a meal, Nick sometimes even eats them as breakfast. Do you love them with other toppings? What other snacks do you have that include both fruits, and vegetables?

Did you like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Sweet Potato and Sausage Hash

It’s late on a Saturday and I haven’t even thought of dinner yet. Yup, it’s one of those days. I knew I wanted something with lots of vegetables and I knew I wanted something easy but delicious.

Sweet Potato Hash was it. My hubby chopped everything, I cooked it all off, and dinner was done. Yum.

The best thing about this dish? You can eat it for any meal. Enjoy!

Sweet Potato and Sausage Hash

  • 3 tablespoons coconut oil
  • 3 sweet potatoes, washed and cubed
  • 2 turkey sausages, sliced
  • 1 onion, chopped
  • 1 bell pepper (anything but green), chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder

In a skillet pan on medium heat, add 2 tablespoons coconut oil and the sweet potatoes. Cook for 10 minutes, stirring occasionally.

Add the additional tablespoon coconut oil, the onion, bell pepper, and garlic. Stir and cover. Continue cooking for 10 minutes. Add the seasonings and sausages and cook one minute.

If you like this recipe, check out my books!


Want a paperback copy? Leave a comment and I’ll get it in the mail for you!

Cinnamon Applesauce

Growing up, we had an apple tree and a pear tree. We also had a vegetable garden that I could only ever dream of (so far:) My mom made almost everything from scratch and her pear sauce is the best. Sweet and lightly spiced, it’s always one of my favorites.

I love a homemade applesauce too and this recipe couldn’t be more delicious or easy. Just chop the apples, add the ingredients, and it practically makes itself! Warm or cold, try this applesauce for a delicious treat.

Cinnamon ApplesauceIMG_20170406_150128 (1)

  • 6 organic red delicious apples, cored and chopped
  • 3 tablespoons honey (or vegan preference)
  • 1 lemon, juiced
  • 1/4 cup water
  • 1 teaspoon cinnamon
  • 1/8 teaspoon allspice

Add the ingredients to a medium sized sauce pan on medium heat. Cook for about 30 minutes, stirring occasionally. For a smoother texture, blend the mixture. Serve warm or cold and enjoy!

Tip: I blend 1/2 the mixture and add it to the rest for a chunkier applesauce=)

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Sweet Potato Coconut Pancakes with Roasted Walnut Maple Syrup

Let’s have sweet potato casserole for breakfast, but healthy and more tasty! Not only are these pancakes gluten free and paleo, they are warm, sweet and delicious too. For breakfast or brunch, they will fill you up for a taste of  Thanksgiving goodness without the “too full” feel.

Sweet Potato Coconut Pancakes

  • 2 large sweet potatoes, roasted
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon cinnamon
  • 1/2 cup shaved coconut
  • a pinch of allspice
  • 1 tablespoon coconut oil for each pan on pancakes

Roast the sweet potatoes in a 425 degree oven for 45 minutes and let cool at room temperature for 30 minutes or more. (Make sure to poke the potatoes with a fork before roasting to prevent steam burn!)

Peel potatoes and place them in a bowl. Mash the potatoes and add the remaining ingredients, stir until incorporated.

In a skillet pan, add the coconut oil and heat on low medium. Spoon mixture into the pan in pancake form and cook on each side about 5 minutes or until easily flipped.

Roasted Walnut Maple Syrup

  • 1/4 cup chopped walnuts
  • 1 tablespoon coconut oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • pinch of salt

In a small skillet pan, add crushed walnuts to a heated pan on high heat. Roast the nuts for about 3 minutes, shaking constantly. Turn the pan down to low and add the additional ingredients. Stir and cook one minute.

Drizzle this syrup and coconut flakes over the sweet potato pancakes and enjoy.

 

 

 

 

Cheesy Eggs

Start your day with eggs! Eggs are full of protein and mine have a little extra “kick” that is sure to give your morning an added boost. 20160528_111030 (1)

 

7 eggs, scrambled

1 cup sharp cheddar cheese, shredded

¼ teaspoon cayenne pepper

1 tablespoon butter

 

Scramble your eggs in a bowl and add the cheese and cayenne. Mix well.

Add butter to a frying pan on low to medium heat, pour in egg mixture and cook slowly to texture of preference.