Tag: breakfast

Gluten Free Spinach Quiche

Gluten Free Spinach Quiche

August is around the corner! I cannot believe how quickly time has been going.
In Montreal, I spent most of my summers at our local community pool named ValleyCrest. Most people either owned a pool or were members or their community pool, as everyone would take the opportunity to spend time outside when it was warm. Having winter or cold weather 8 months of the year is not something that Virginians have to deal with, so swimming pools are more of an oddity here.

One thing that Richmonders take quite seriously over the summer (and really, all year round) is brunch. Richmond has a plethora of restaurants that serve up a delicious brunch, but most of the time they are reserved to Sundays. We have therefore been looking at brunch options that we can make ourselves on Saturdays, where we sit indoors and escape the humidity.

Every time we visit Josh’s parents, his mother, who is an excellent cook, usually has a quiche waiting to go for us. It is an easy option that can be made vegetarian and or gluten free. This is an adapted version of her quiche.

 


Gluten Free Spinach Quiche

July 31, 2017
: 55 min

By:

Ingredients
  • 4 eggs, slightly beaten
  • 1 and 1/2 cups 1% milk
  • 1 pkg. vegetable mix soup (or chicken mix if that is more your taste)
  • 1 cup shredded Swiss cheese – another great cheese for quiche is gruyere.
  • As much spinach as your heart desires.
Directions
  • Step 1 Preheat oven to 375F.
  • Step 2 Mix everything together and pour it into your quiche dish.
  • Step 3 I place my quiche dish on a cookie sheet in case anything spills over.
  • Step 4 Bake for 45 minutes or until golden on top and you can insert a knife and it comes out clean.
  • Step 5 Enjoy!

 

If you would like to use a crust, see this recipe.

Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

Since making the lemon curd, I have been thinking of all things that go well with it. I came up with mini pavlovas (which will be a separate post), as well as these blueberry scones.

Blueberry and lemon are a really stellar combination. A lot of blueberry muffins will have lemon zest in them. They are both refreshing and the perfect treat for summer. If you want to be decadent you can have this for breakfast, it would also work perfectly as a dessert, or as a side with tea. It is a multi-facet food! If you do not feel like making the lemon curd to go with these, then butter or a jam of some kind would work just fine.

Gluten Free Blueberry Scones

July 12, 2017
: Makes 12 scones

By:

Ingredients
  • 5 tbsp cold unsalted butter
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup white rice flour
  • 1/4 cup tapioca starch
  • Zest of 1 lemon, finely grated
  • 3 tbsp light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup blueberries- I used frozen but you can use fresh.
  • 2/3 cup (150 ml) milk- I used 1% but it is up to you.
  • 1 large egg, beaten
  • raw cane sugar or white sugar
Directions
  • Step 1 Preheat oven to 400F
  • Step 2 Mix your flours, baking powder, brown sugar, salt, lemon zest together in a bowl.
  • Step 3 Cut up your butter and mix it in by hand. Mix until the butter pieces are about the size of a pea.
  • Step 4 Add your blueberries and mix.
  • Step 5 Add your milk. You will need to use your hands again and form the mix into one large mixture.
  • Step 6 Flour a surface- I used cup4cup all purpose but it is up to you.
  • Step 7 Move your mixture to the counter and pat it out until it is about an inch high.
  • Step 8 Use your biscuit cutter or cut however you would like them.
  • Step 9 Transfer to parchment paper on a baking sheet.
  • Step 10 Beat your egg and egg wash all of the scones.
  • Step 11 Sprinkle with sugar and put in the oven.
  • Step 12 Bake for 15-17 minutes (or until golden).
  • Step 13 Serve immediately!
Chocolate Blueberry Shake

Chocolate Blueberry Shake

I hope you guys all had a great weekend! We were lucky that our friend committed to a 6-hour drive through Washington DC traffic to come see us for a couple of days. This meant that we got to go out for delicious food and play board games. Josh and I basically decided last night that we need a week of cleaner eating after all the rich meals we had this weekend. This is one that Josh regularly makes, and it is great. It is very few ingredients, healthful, and will boost your energy. It is a solid choice for a Monday breakfast, or really for any time of the day.

Chocolate Blueberry Shake

June 26, 2017
: 4
: 2 min
: 3 min
: 5 min

By:

Ingredients
  • 2 cups chocolate soy milk - we used Silk
  • 1.5 cups blueberries (frozen are fine)
  • 1/2 tsp flaxseeds
  • 2 tbsp organic or natural peanut butter
Directions
  • Step 1 Put all the ingredients in your blender and mix it up!
  • Step 2 Feel free to top it with more blueberries.
  • Step 3 You can keep some in the fridge over night, if you see some of the oil beginning to separate, it is just the peanut butter!
Breakfast Cakes

Breakfast Cakes

This is a quick and simple recipe! They are extremely fluffy and delicious. It is great right out of the oven with a cup of coffee, or an awesome dish to bring to a brunch or party. They will keep for up to a week in the fridge, but be sure to place them in an airtight container.

Breakfast Cakes

June 19, 2017
: 18 Cakes
: 10 min
: 18 min
: 30 min

By:

Ingredients
  • 1/2 cup brown rice flour
  • 1/2 cup white rice flour
  • 4 tbsp butter (softened)
  • 1/2 cup parmesan cheese
  • 1 cup greek yogurt - plain or vanilla
  • 1 tsp baking soda
  • 3 eggs
  • 1/2 cup raw cane sugar
  • sesame seeds to top
Directions
  • Step 1 Preheat oven to 350F.
  • Step 2 Cream your butter and sugar in a standing mixer.
  • Step 3 Add eggs one at a time until each is fully incorporated and mixture is smooth.
  • Step 4 Add your flour, cheese, yogurt, and baking soda. Mix until smooth.
  • Step 5 Take muffin tins and spray with pam (or use butter your choice) and fill them 2/3 of the way up.
  • Step 6 Put in the oven and bake for 15-18 minutes. Until they look a nice light gold color on the top.
  • Step 7 Remove from oven and place muffin tins on wire racks, allow to cool a bit before removing.
  • Step 8 Serve and enjoy.

 

Shakshuka

Shakshuka

In 2010, I had the opportunity with my college to take an ancient history tour to Tunisia and Sicily. We would begin our trip in Tunis, make our way around the country looking at Roman ruins, and then take a 12 hour ferry ride from the capital to Palermo, Sicily. Prior to this trip, I had never really encountered Tunisian food. I was pleasantly surprised when we arrived that I loved most of the food. Olive oil has ancient roots in Tunisia, as the Romans brought olive trees from Greece and planted them around the country. The country also has developed a delicious tradition of food ranging from dishes of chicken and chickpeas, to shakshuka.

In the cookbook, Jerusalem, Yotam Ottolenghi, states that this breakfast dish has become incredibly popular in Jerusalem in the spring and summer months. Seeing as we are in the beginning of the summer heat and humidity here in Richmond, I figured I would give his recipe a try. It got the husband seal of approval as he went back for more.

 

Shakshuka

June 18, 2017
: 2-4
: 5 min
: 15 min
: 20 min

By:

Ingredients
  • 2 red peppers
  • 2 tsp tomato paste
  • 2 tbsp harissa (in Richmond VA I purchased this at whole foods)
  • 4 cloves of garlic
  • 1 tsp cumin
  • 5 large very ripe tomatoes - canned are also fine.
  • 4 eggs (including the yokes)
  • 1/2 cup labneh (I got this at whole foods) or a very thick yogurt
  • salt
Directions
  • Step 1 Heat olive oil in a pan over medium heat and add the harissa, tomato paste, peppers, garlic, cumin, and 3/4 tsp salt. Stir over medium heat until the peppers soften (around 8 minutes).
  • Step 2 Add the tomatoes and bring to a gentle simmer. Cook for around 10 minutes or until you have a thick sauce- taste for seasoning.
  • Step 3 Make dips in the sauce and gently break the eggs. Poor the eggs into their own little dip. Simmer for 8-10 minutes or until the whites are set but the yokes are still runny.
  • Step 4 Remove from the heat and allow to sit for a couple of minutes before serving.
  • Step 5 Add labneh or yogurt and serve.
Blueberry Pancakes (and blueberry compote)

Blueberry Pancakes (and blueberry compote)

Weekend mornings call for something special and I always think pancakes are special. It is a great way to have carb and fruit all in one delicious package.

If you want to have a quick breakfast, then the best gluten free pancake mix I have found is Bob’s Red Mill. It is easily accessible in most grocery stores in Canada and in the USA. The back of the package gives the ingredients list and while they give a basic pancake recipe, they are missing two key ingredients.

 

Blueberry Pancakes (and blueberry compote)

June 14, 2017
: 4
: 5 min
: 15 min
: 20 min

By:

Ingredients
  • 1 1/2 cups of pancake mix
  • 1 cup milk (I use 1%)
  • 2 eggs
  • blueberries
  • 2 tbsp melted butter
  • sugar (if making compote)
  • maple syrup (if desired)
  • Now the additional ingredients:
  • 1 tbsp vanilla extract
  • cinnamon
Directions
  • Step 1 If you are going to make the compote, in a sauce pan, take 1 tbsp of sugar, put in enough water just to cover your berries and toss in your berries. I used about 3/4 of a cup of blueberries. Put on high heat and allow the compote to boil down until it creates a berry syrup and almost a jam like substance for the berries. Once it reaches this consistency, remove from heat until ready to use.
  • Step 2 ​Method for pancakes:
  • Step 3 ​Mix all of the wet ingredients in a bowl. Once mixed well, add the pancake mix.
  • Step 4 Mix together well until the batter is smooth. Once the batter is smooth, add the vanilla and cinnamon.
  • Step 5 In a pan, you can either heat up butter or use vegetable oil (I always prefer butter) and use a ladle or spoon to place the batter in the pan. Add the blueberries to the pancake and allow to cook all the way through. Once your pancakes are done, if you have made the compote, you can place it on top and serve. Remember, you can do this and use maple syrup- we did this and we loved it.
  • Step 6 Enjoy!
Healthy Breakfast Bowl

Healthy Breakfast Bowl

Life in Virginia the past two weeks has been full of rain. The skies have been gray and thunder has been lurking around.
As I am Canadian and married an American, we had to go through the process of immigration through a K1 visa. I have been waiting (some days patiently, but most impatiently) for my work permit and papers to arrive. This would allow me to work, and for us to go on our honeymoon!
Until then, I have been spending my time hanging out with our cats, neighbors, reading books by Neil Gaiman, and cooking some yummy things.
Spring and Summer in Montreal and Richmond VA are two different beasts. The one thing that they do have in common is all the wonderful fruit you get to devour for the next several months. I hold a special place in my heart for berries and try to incorporate them into as many dishes as possible. 

Healthy Breakfast Bowl

June 14, 2017
: 1
: 5 min
: 5 min

By:

Ingredients
  • Greek yoghurt- vanilla and fat free
  • blackberries
  • ancient grain granola (I used Purely Elizabeth- original- it is certified gf!)
  • mint
  • honey
Directions
  • Step 1 It is honestly the simplest thing to put together, and the combination of flavors are refreshing and give you a great boost in the morning.
Mini egg muffins

Mini egg muffins

Today’s meal can be made and cooked in under 30 minutes.
We are going away this weekend to Colonial Williamsburg and have been looking to use everything in our fridge rather than buying new groceries before we go.

One of the constants in our fridge is eggs. Looking around the fridge thinking, what can I put in eggs, I decide red pepper and that these eggs will be muffins and have a bit of a kick.

Mini egg muffins

June 14, 2017

By:

Ingredients
  • 4 medium eggs
  • red pepper (use your judgment for how much pepper you would like)
  • 2 tbsp milk (I used 1%)
  • salt and pepper to taste
  • pinch of smoked paprika
  • 1/4 tsp sriracha or your choice of hot sauce
  • cheese - again, use a cheese you like (I used pupusa cheese)
Directions
  • Step 1 Heat oven to 350F
  • Step 2 Take muffin tin and use a non-stick spray to coat it
  • Step 3 Mix eggs, milk, hot sauce, salt, pepper
  • Step 4 Add pepper
  • Step 5 Pour into muffin tin
  • Step 6 Dress each muffin with cheese and paprika
  • Step 7 Bake for 15 mins
  • Step 8 Serve and enjoy!