Thanks to Whole Foods Gluten-free Bakehouse, I made my family quiche last night, and it was a huge hit. My husband said it was the best he’s EVER HAD! If you live near a Whole Foods, now’s the time to snag some pie crusts from their frozen gluten-free section. You could also be adventurous and make your own pie crust using ideas here from the glutenfreegirl.
If you start with a pre-made crust, you can whip up a quiche in no time. I served mine with fresh orange slices, and chopped the broccoli so fine my kids couldn’t pick it out, resulting in a very rounded healthful meal.
Here’s the recipe from allrecipes.com:
note: I used Cheddar Cheese instead, and I added a cup of diced ham. I could not fit all the filling into 1 pie crust, so I sprayed some muffin tins with Pam and put the extra filling in 6 of the tins. I ate those for breakfast for 2 days straight. 🙂
Amount Per Serving
- Total Fat: 24.9g
- Cholesterol: 179mg
- Sodium: 885mg
- Total Carbs: 21.5g
- Dietary Fiber: 2.2g
- Protein: 16.1g
We’ll be making these lovely Cinnamon Rolls today, created by the Gluten Free Girl, to have Christmas morning. It’s a family tradition from the boys’ Great-Grandmother Neenie that we’ll enjoy for the first time this year since going gluten-free. Thanks, Shauna! You’ve given us a heartwarming treat to enjoy tomorrow, and you’re baking passion would make Neenie proud!
You can find Shauna’s recipe here.
There’s just something cozy about pancakes for breakfast. I love mixing, flipping, and stacking them on my kids’ plates. It makes me feel very domestic, and it gives me points for “Mother of the Year”. (I need all the points I can muster in the domestic part of the competition.)
My favorite gluten-free pancakes are from a mix by Pamela’s, appropriately called “Baking and Pancake Mix”. They’re nice and fluffy and have great taste and texture.
If I’m going to go to the trouble of mixing, flipping, and stacking in the wee hours of the morning, I don’t just make enough for one meal either. I make the whole darn thing. You can put them in the freezer, pull them out one by one, and get that pancake feeling anytime you want. And, that gives you point in the “wonderfully smart and ‘with it’ department.” 🙂
(As a side note, if you happen to need a good dairy-free pancake mix, I’ve also enjoyed Kinnikinnick’s brand.)
Ahhh, comfort food! Oatmeal just warms the tummy, doesn’t it?
It’s also full of good nutrition and fiber, and it is very easy to add nutrition boosters to it such as ground flax seeds and ground walnuts.
Because it’s processed on equipment with wheat, oats are not considered gluten-free. When you see oats listed in ingredients, stay away. And, if something is labeled as “wheat free”, it probably is NOT gluten-free, usually because it contains oats.
However, there are some companies that grow, harvest, and process oats in a gluten-free way, allowing us to eat them. My favorite is Bob’s Red Mill gluten-free oats, which you can buy from Amazon. They also carry them at my local Sprouts, and the whole store heard an audible cheer when I found them that glorious day a few months ago.
The great news is that now with gluten-free oats, you can have oatmeal, homemade granola, fruit crisps, and oatmeal cookies. Yippee! Thank you Mr. Bob and your lovely Red Mill for bringing oats back into my life.
Smoothies are perfect for breakfast or a snack, and they’re a great way to boost nutrition. I add fresh or frozen fruit, milk or almond milk, some vanilla protein powder, a few drops of Stevia for sweetness, and …..shhhh….don’t tell my kids this part. I also add a couple of tablespoons of ground flax meal for extra healthy goodness.
For dessert, I make a chocolate, strawberry smoothie using unsweetened chocolate almond milk by Almond Breeze, frozen strawberries, Stevia, and …(flax!). It’s very low on calories and very high in nutrition. And, it comforts my sweet tooth.
It’s also really fun to serve a smoothie in a wine glass. It tastes even better with a little class added to it.