I’m a huge fan of grilled onions! They make me cry like crazy when they’re raw, but cooked they’re sweet and delicious. Funny story actually, I never used to cry when I cut onions but since I had eye surgery it’s been unavoidable every time! Anyone else? This morning for breakfast I got hit with [continue reading]
Have you ever tried to make poached eggs? And if you have, have they come out a gooey, vinegar tasting mess? That’s the problem I’ve always had – just couldn’t seem to get that perfectly held-together shape and texture. Until I was browsing through The 4-Hour Chef and came across these wonderful tips to perfectly [continue reading]
I love Sunday brunch – I always like to make myself pancakes or French Toast or crepes. Here’s a new spice combination I tried this weekend that was SO delicious, I had to share. I use a rice-pecan gluten-free bread (made by Food for Life). Batter: 1 egg 3 T almond milk (coconut milk, hemp [continue reading]
You read that right. Bacon – dipped in my new gluten-free, dairy-free Maple Protein Pancakes. You guys know breakfast is my favorite thing to eat (I often make second breakfast haha) and the only thing better than pancakes for breakfast is protein pancakes. I’ve been trying not to eat too much sugar lately so I’ve [continue reading]
Breakfast Salad: It doesn’t have to take long to put together, and should contain protein, lots of greens and some healthy fat. Depending on your current fitness goals, training schedule, hunger at the moment and when you’re eating next, you could include quinoa or sweet potatoes in this salad, or a side of gluten free toast. [continue reading]
Blueberries are in season! Did you know that blueberries are a fruit that’s actually native to North America? They’re very low sugar, high in antioxidants, and have the ability to improve your memory. I’ve been eating them a lot this summer – putting them in green smoothies and on my breakfast salads. I had an [continue reading]
These are delicious, simple and fun to make with kids (or for the big kid inside). *wheat free, dairy free Yield: 4-6 crepes (depending on your pan size) You will need: mixing bowl, whisk (or fork), measuring cup, skillet, cooking oil spray, spatula Ingredients: 1 egg 1 cup almond milk 1 cup spelt flour Filling: [continue reading]
If you’re on the Paleo diet and missing pancakes, this recipe is for you! Just like mixing up my exercise program, I like to cycle through different types of eating to keep my body fed with a variety of foods. I have a lot of friends on the Paleo Diet right now, so in honor [continue reading]
2 slices of gluten-free bread, toasted (I used Rice Pecan Bread by Food for Life ) 2 T Betty Rocker’s Dairy Free Basil Pesto 1 cup spinach, sauteed with a little olive oil (I use an olive oil cooking spray) 2 organic free-range brown eggs 2 slices turkey bacon I love turkey bacon. It’s higher [continue reading]
I have been making these Dutch crepes for years, and though I originally learned to make them with milk and whole wheat flour, they are light and delicious (and taste even better) with almond milk and spelt flour. The filling is a simple melange of apple, fresh ginger and almonds that you can make in [continue reading]