Tag: eggs

Gluten Free Making Wine Meats Recipes The Life I Live

Gluten-Free Ham, Egg, and Cheese Souffle

This recipe is a version of my Gluten-Free Sausage Egg Souffle but with ham and two different kinds of cheeses instead. I love how easy this dish is to put together and how homemade and wholesome it tastes.

And using cubed ham cuts your cook time down on this recipe, because it’s ready to add to the dish, you don’t have to cook it at all! So just combine everything, throw it in the oven, and in about an hour, you will have a delicious piece of breakfast to enjoy.

Gluten-Free Ham, Egg, and Cheese Souffle

  • 1 pound cubed ham IMG_20180729_120349.jpg
  • 6 pieces of Gluten-Free bread, cubed
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup medium cheddar cheese, shredded
  • 8 eggs, whisked
  • 1/4 cup almond milk
  • 1 teaspoon yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • butter to grease the pan

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 ham 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 evenly over the top. Cover with foil and put into the oven.

Which version do you like better? I really enjoyed this ham and two cheese souffle. Let me know what you think!

Like this recipe? Go HERE to check out my books!

Gluten Free Paleo Recipes The Life I Live

Eggs and Sweet Potato Hash

If you’ve been following me for a while, you know that I don’t love to eat breakfast. But you also know, that I am eating breakfast these days, for the health of it. And this, THIS, has become a weekly favorite.

Grated sweet potatoes, a couple of spices, and eggs is all you need for this super easy, delicious and healthy breakfast.  It’s so good!

Eggs and Sweet Potato Hash

  • 2 tablespoon avocado oilIMG_20180223_082207
  • 2 large or 3 small sweet potatoes, peeled and julienned/shredded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon chili powder
  • 3 or 4 eggs
  • green onions (optional)

In a cast iron (or not, I just love cast iron) skillet, heat on medium and add the avocado oil. In a food processor or with a cheese grater, turn the sweet potatoes into hash browns. Add the potatoes to the hot oil in one layer. Next, add the spices. Do NOT stir! Let heat about 5 minutes, without touching the potatoes (except to lift slightly with a spatula to test for doneness.)

Flip the potatoes and brown the other side, about 5 minutes. Then stir them and finally, create circular spaces for your eggs. Crack the eggs into the “holes” and let cook. I like runny eggs with this recipe, but you could do scrambled if you prefer. Cook until the eggs are done and serve.

This meal takes a little prep work but it is so delicious and it warms up well, too. Yum!

Like this recipe? Check out my other books=)

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

Gluten Free Paleo Recipes The Life I Live

How To: Perfect Hard-Boiled Eggs

Hard-boiled eggs can be hard to perfect, and I know, because it was hard for me to perfect them. It took many times, under and over-cooked eggs, but I finally got it.

And now you want to know, too? Of course you do! So, here it is:

Perfect Hard Boiled Eggspexels-photo-357626

  • 5 eggs
  • water

Use a medium-sized pan and add the eggs and water to fill the pan. Heat to boiling, cover, and remove from the heat. Let sit for 20 minutes.

When the 20 minutes is up, drain the hot water and add cold water and ice cubes to the pan. Let cool and they’re done! These eggs come out perfectly hard-boiled and are great for so many things.

I love adding hard-boiled eggs to salads, and they are great to eat if you’re in a hurry. You can use them for deviled eggs and egg salad, too, and recipes come out the best when you make the eggs this way.

Like this recipe? Check out my other books=)

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

Gluten Free Meats Recipes The Life I Live

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!

Gluten Free Recipes

Lemon Coconut Oatmeal Bars

As a current southern FL resident, I find myself wanting light tart desserts more and more. The summer heat calls for cool, crisp citrus flavors and this dessert is it!

Lemon is such a “bright” flavor to me! It’s unique taste awakens your senses and refreshes your whole mouth. The crust is mainly oatmeal and banana, making this treat fresh yet wholesome.

Lemon Coconut Oatmeal Bars

Crust

  • 2 bananas (ripe)
  • 1 1/2 cups old fashioned oats
  • 1 scoop vanilla plant-based protein powder
  • 1 cup coconut flakes
  • 1/2 cup honey (or Vegan preference)

Add the bananas to a medium sized mixing bowl and mash them. Stir in the oats, protein powder, coconut flakes, and honey and mix until incorporated.

Press the mixture evenly into a 9×9 (coconut oil) greased pan and bake at 350 degrees for 20 minutes. Remove from the oven and set to the side.

Filling

  • 6 eggs
  • 1 cup lemon juice
  • 1/2 cup honey (or Vegan preference)
  • 1/2 cup coconut oil
  • dash of salt

Whisk the eggs in a bowl. Add the whisked eggs, lemon juice and honey to a medium sized sauce pan on medium heat. Begin to pour in the coconut oil and whisk, CONTINUOUSLY, until the mixture begins to thicken. Watch this mixture, it thickens fast and you should take it off the stove about a minute after it begins to thicken.

Add the filling on top of the crust base and let cool for about an hour. Eat these bars warm or chilled overnight (after letting cool for the initial hour) and 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!

Recipes The Life I Live

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.

 

 

 

 

Recipes

Red, White And Blueberry Pancakes

The 4th of July is my end all be all most favorite holiday around! Watching fireworks makes me feel all the feels. I love the all day anticipation of the show and cannot wait to partake this evening!

Before the festivities, drinks and fireworks, these pancakes are a must! Filled with red strawberries, white vanilla yogurt chips and blueberries, your breakfast can be as patriotic as the rest of your day.

Red, White and Blueberry PancakesIMG_20160704_084301

  • 2 overripe bananas, mashed
  • 1 1/2 cups blueberries and diced strawberries
  • 2 eggs
  • 1 scoop protein powder
  • 2 tablespoons vanilla yogurt chips
  • 1/4 baking powder

Mix the mashed bananas and eggs together first, followed by the protein powder and baking powder and combine the rest of the ingredients.

2 tablespoons oil (I like coconut) for the pan

Topping:

  • 1/4 cup plain Greek yogurt
  • pinch of cinnamon
  • 1/4 teaspoon vanilla
  • 1 tablespoon honey
  • 2  tablespoon maple syrup

Combine in a separate bowl to spoon on top of the pancakes.

Heat two tablespoons oil to a pan to medium heat. Add pancake batter and cook for a couple minutes on each side. Top with syrup topping, slivered almonds and a few fresh blueberries to finish it off.

Enjoy and Happy 4th of July!

 

 

 

 

 

Recipes

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.