Root Veggie Frittata

I'm definitely on a frittata kick. I've been making one every Sunday and then reheating it for breakfast each morning before work. Protein, veggies, deliciousness...not a bad combo. This week I branched out a bit and tried making it with some root veggies.

It started with some beautiful carrots from Earth Fare that ranged from light yellow to bright pink. Then add some chopped sweet and regular potatoes, and golden and regular beets. Also threw in the standard butter, garlic paste, and onion base and went to town. Mix in six eggs with heavy cream, Gruyere cheese, parsley, and sea salt and you've got one tasty breakfast!

Happy Thanksgiving Ya'll

I hosted Thanksgiving this year and it was all gluten free. My favorite dish was (surprisingly) the stuffing, which I had never made from scratch before and kind of improvised on. Took some time but totally tasty!

Gluten Free Stuffing
8 cups of chopped GF bread (I used Udi's)
2 cups of vegetable broth (I'd probably add a little more next time)
2 eggs (I'd add one more next time)
Cubed butternut squash
1/2 of a small onion (diced)
Several heads of garlic (diced)
Butter
Sea salt and pepper
Rosemary (or other herbs)

1. Chop bread into small chunks and spread out on a large cookie sheet. Toast for about 12 minutes or until toasted. I did two trays that were fairly full (bonus--you'll have leftovers to make GF breadcrumbs with in the food processor--score!).
2. Meanwhile, saute the squash, kale, onion, and garlic in a few tablespoons of butter and season with your herbs and salt and pepper. I think you could substitute any other fall veggies and it would be just as good.
3. Whisk the eggs and stir in the broth. Toss the mixture in the liquid until evenly covered, then transfer to a casserole dish and cook (uncovered) for about 30 minutes at 350.

Greek Crustless Quiche

This is based off of my favorite quiche from Whole Foods. After making several with gluten free crust I realized I didn't actually miss the crust that much. So I've started making them in a casserole dish instead. It makes great little bites to heat up and eat on the way to work in the mornings.

This version has 8 or so eggs mixed with heavy cream, feta, roasted red peppers, collards and spinach, and roasted garlic. Mix it up really well in a bowl, pour it in, and cook it until everything is set and lightly brown on top, about 45 minutes.

Sweet Potato Scramble

Needed a veggie fix, so I cooked up this tasty dish. It's cubed sweet potatoes sauteed with kale, black beans, chili powder, sea salt, Siracha, and chopped garlic. Once everything was cooked I added in some cojito cheese and topped it with sour cream mixed with ancho chili sauce. Nom nom nom.

Gluten Free Chocolate Chip Cookies

Since going wheat free I've really missed baking. A lot. And I had kind of given up on finding a good gluten free chocolate chip cookie until I had the ones at Sweet Radish, which were A-MAZ-ING. This gave me hope. I made another attempt, and finally (finally!) they turned out well! Really well! Texture, taste, everything is spot on. The trick is chilling the dough before you put it on the cookie sheet for baking.

Ingredients:
1/2 cup coconut flour
1/2 cup almond flour
1/4 cup gluten free all-purpose flour
1/2 teaspoon baking soda
1 stick butter (softened)
1 cup sugar (I used about 3/4 cup sugar and 1/4 cup Stevia)
1 egg
1 1/2 teaspoons vanilla extract
1 (generous) cup dark chocolate chips
Sea Salt

1. Preheat oven to 375. Mix butter and sugar until well mixed (I used a Kitchen Aid but you could use a hand mixer). Beat in egg and Vanilla.
2. Add in the flours and baking soda. Add a nice sprinkle (not quite a 1/4 tsp) of sea salt. Stir in the chocolate chips (I eyeball it).
3. Line a cookie sheet with parchment paper and scoop out 12 cookies. Bake for 8 minutes or until slightly browned. Enjoy!

Black Eyed Peas

Clean out the fridge night (again)! Started with black and pink eyed peas and kale from the CSA, then added in a finely chopped leftover portabella mushroom and half a container of white steamed takeout rice, all cooked in garlic butter from Whole Foods. Topped with shredded cheddar, and YUM!

Fast forward to the following week--more black eyed peas! So I took it a step further. Made a basic cream sauce (heavy cream + shredded parmesan + garlic + sea salt), and added it to some sauteed brussel sprouts, broccoli, and onions over brown rice. Holy deliciousness!

Italian Veggie Bake

This is a Wheat Belly recipe, and while it's delicious, there's quite a bit of prep involved. It reheats well though and makes a ton. You could also use jarred sauce and shave some time off.

Diced tomatoes, torn fresh basil, salt, dried parsley, dried oregano, and garlic simmered until it got nice and soupy.

Mine got a little too soupy, so I stirred in a few tablespoons of tomato paste to thicken it up. Then I hit it with the immersion blender until it was smooth. While the sauce was going, I layered some big slabs of tomato in a dish topped with sauteed veggies (fresh spinach, half an onion, 1/2 cup of chopped sundried tomatoes, more garlic).

Next came the sauce, some pre-baked eggplant and zucchini slices, another layer of sauce, and cheese. Basically a big old lasagna with no noodles. Not a bad substitute, honestly!