The Chessman Omelette

This first time my husband ever made me breakfast he asked if I wanted eggs and oatmeal.  I was thinking I would be getting scrambled eggs with a side of oatmeal however after about 10 minutes in the kitchen he came back with something that looked like an omelette! I was a little reluctant to try it but after my first bite, I was sold! This has been my breakfast almost daily ever since.  

Ingredients:

1 whole egg

2 egg whites

2/3 cup gluten free oatmeal

First combine all ingredients in a bowl and mix well. 

Next heat a frying pan to medium high heat and spray it with nonstick cooking spray. Pour the mixture into the frying pan and spread it out.

Once the edges start to look cooked, check the bottom, you're looking for a lightly browned look.  (This takes about 5 minutes) flip the omelette to cook on the other side. 

Cook for an additional 2 to 3 minutes and serve!

You can eat this how it is or pick a topping.  Here are a few of our favorites:

Honey and salt

Peach preserves

Sliced bananas

Cinnamon and honey

Salsa

Cholula sauce

Peanut butter

The Fridge Dish

The Fridge Dish

Every once in awhile, usually towards the end of the week, I make a fridge dish, which is basically anything I can find in the fridge that will go together. 

Today I had leftover cooked brown rice from yesterday's vegetarian "meatballs", some veggies, eggs (we always have tons of eggs!) and luckily my husband bought a poblano pepper this week so that added some extra flavor! I found a can of black beans in the pantry which will make a complete protein along with the rice so I was set!

This dish turned out very tasty, only took about 20 minutes to make and is super filling. 

The Fridge Dish

2 servings

Ingredients:

1 cup cooked brown rice

1 cup black beans 

1/2 small red onion chopped

1/2 red bell pepper chopped

1/2 cup mushrooms chopped

1/2 poblano pepper, seeded and chopped

2 eggs

1 teaspoon oil (I used grapeseed)

Cumin

Chili powder

Garlic powder

Salt

Directions:

Sauté all veggies in frying pan on medium heat for five minutes. Add salt and garlic powder to taste. 

Push veggies to the sides of the pan. 

Turn heat up to medium high 

Pour oil into the middle of the pan. 

Add eggs into the oil and start to scramble. As the egg starts to cook, incorporate the veggies into the middle. 

Once your egg is cooked, add rice to the pan. 

Cook for about two minutes

Add black beans to the pan and then turn off the heat. 

Mix everything together and add chili powder and cumin to taste. 

Enjoy!

Vegetarian, Gluten Free "Meatballs"

Vegetarian and Gluten Free "Meatballs"

These turned out amazing! They are not as firm as a regular meatball but they still hold their shape well and taste amazing!

I used the recipe found at this link http://ifood.tv/meatball/1002261-lentil-and-mushroom-meatballs-with-arugula-lemon-sauce

However I didn't have red pepper flakes so I left those out and added some smoked paprika because I love the flavor. I also put the walnuts and the oats into the food processor along with the lentils so it made a paste. Then I added that to the rest of the ingredients. 

Rather than frying the meatballs, I baked them.  

I've pasted the recipe below with the way I made them. 

Ingredients

Cooked lentils 1 1⁄2 Cup (24 tbs) (cooked in broth) Cooked brown rice 1 Cup (16 tbs) Crumbled walnuts 1 Cup (16 tbs) Olive oil 1 Tablespoon (plus extra for frying) Small onion 1 , chopped Garlic 2 Clove (10 gm), chopped White mushroom 6 Large, roughly chopped Liquid amino/Tamari sauce 1 Tablespoon Oregano 2 Teaspoon Smoked paprika 1 Teaspoon Rolled oat 1⁄2 Cup (8 tbs)

Directions

1. In a saucepan, sauté small onions and garlic in olive oil for 5 minutes.
2. Add chopped mushrooms, liquid amino, oregano, and continue sautéing.
3. Add smoked paprika, salt and pepper to taste to the mixture.
4. Once done, transfer the sautéed mixture to a large bowl and mix cooked brown rice into it.
5. Transfer cooked lentils, walnuts and uncooked oats to a blender and blend the contents. Add the lentil mixture to the rice mixture and mix well.
6. Form balls and place on a cookie sheet.
7. Bake at 400 degrees for 10 minutes.
8. Serve with your favorite marinara sauce!

Read more at http://ifood.tv/meatball/1002261-lentil-and-mushroom-meatballs-with-arugula-lemon-sauce#g5ocSp7VyGzcoGVf.99

Zucchini Noodles with a Dairy Free Cream Sauce

Zucchini Noodles with Cream Sauce

I've heard about zucchini noodles before but always thought you needed a special tool to make them until my sister told me about a simple and quick way.  You simply take a vegetable peeler and peel the zucchini down until you get to the seeds. Do this all around the zucchini until only the seeds are left. 

Then take your noodles and sauté them in a frying pan for 2 to 3 minutes on medium high heat with a little bit of cooking oil (I like grapeseed).  To finish cooking the noodles, add hot water to the pan and boil them for about 7 minutes. Drain and add salt and onion powder.  

These noodles taste amazing just like that or you can add your favorite sauce. 

Tip: I use one entire zucchini per person. 

The sauce I used (pictures above) is one I found online at www.ohsheglows.com

It says this is a dairy free Alfredo sauce, however it doesn't really taste like Alfredo to me.  It does however tastes like a yummy creamy sauce and goes perfect with these noodles!

Ingredients:

• 4 heaping cups cauliflower florets (1 small/medium cauliflower)
• 1/2 tablespoon extra virgin olive oil
• 1 tablespoon minced garlic (from 2 med/lg cloves)
• 1/2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice) I used a little more for a creamier sauce
• 1/4 cup nutritional yeast
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon onion powder
• 1/4-1/2 teaspoon garlic powder
• 3/4 teaspoon fine grain sea salt, or to taste
• 1/4-1/2 teaspoon pepper, to taste
• 
  

Directions:

1. Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.
2. Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
3. In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. If using a Vitamix use the tamper stick as needed. The key here is to get a really smooth sauce so don't be afraid to let it run for a minute or so. Set aside.
4. Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
5. Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavour).
6. Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sauteed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn't overly crazy about them in this dish.

Notes: 1) To make this pasta sauce extra decadent-tasting, add a tablespoon or two of vegan butter into the sauce. 2) To make this dish gluten-free, use gluten-free pasta. 3) To make this nut-free, use a nut-free non-dairy milk such as soy milk instead of almond milk. Be sure to use unsweetened and unflavoured milk.

Read more: http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/#ixzz3EApFll00

Gluten-Free/Dairy Free Chocolate Rum Cupcakes

(Pictured above with a vanilla frosting.)

Ingredients:

1 cup sweet sorghum flour
1 cup potato starch (be sure it's starch, not flour)
1/2 cup almond flour
1 teaspoon xanthan gum     (flour mix from glutenfreegoddess)
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1/2 cup gluten free cocoa powder

1/2 cup butter (or 1/2 cup vegetable oil for dairy-free)
1 3/4 cup sugar
1 teaspoon GF vanilla

4 eggs
2/3 cup vanilla yogurt (use plain coconut milk yogurt  for dairy-free)

1 cup milk (or vanilla coconut milk for dairy-free)

Rum (optional)

Directions:

Preheat oven to 350 degrees. Line 2 cupcake pans, this makes 1 - 2 dozen cupcakes depending on how full you make them.

Sift together

1 cup sorghum flour
1 cup potato starch (be sure it's starch, not flour)
1/2 cup almond flour
1 teaspoon xanthan gum     (flour mix fromglutenfreegoddess)
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1/2 cup cocoa powder

In separate bowl cream together
1/2 cup butter (or veg. oil)
1 3/4 cup sugar
1 teaspoon vanilla

Add 4 eggs
Add 2/3 cup yogurt
Mix in dry ingredients

Add about 3/4 cup - 1 cup of milk (to cupcake batter consistency)

Fill cupcake liners in pan about 1/2 to 3/4 full (these cupcakes puff up big)

Bake at 350 for about 25 to 30 minutes. Let cool. 

After cooled, use a medicine dropper to squeeze rum into the middle of each cupcake. I insert the medicine dropper into the top of the cupcake.  I usually do about a half teaspoon of rum for each one and then squirt just a little more over the top before frosting.

Why I Love Bread

How silly does that sound, "I love Bread!"? Some may think it's odd to have such a strong emotion about food, while others can completely relate! Let's be honest, if you're taking the time to read a blog called "Bread is My Sun" then you can relate. I have a theory on why I have such an emotional response to food.

I recently gave birth to my third daughter, she is now two months old. The other day my mom was visiting and about 30 minutes after my daughter finished eating she got very fussy. My moms first response was "Well she must be hungry, try feeding her." I explained to my mom that she just ate a good amount and its doubtful she's already hungry again. My mom said to try feeding her anyway, "It will make her happy." That's when it struck me!

My mom hated when my sister and I cried as babies, it made her so sad, and while we were nursing, we wouldn't cry.  So my moms answer was to feed us anytime we cried.  It started as an infant, if I'm upset the answer is to eat!  My mom did not mean to start this type of thinking, however I feel like this was my first experiences with food that created a lifelong habit.  My mom is not the only one who did it, I've seen many people give their child a popsicle when they fall and bump their knee to "make it feel better" or offer ice cream to a person after a bad break up, or bring chocolates to someone in the hospital after a procedure. Food is not only the answer when something bad happens, but it's also the way people celebrate something good. You just got a promotion at your job, go celebrate with a special dinner out, your child got all A's on their report card? Take them for frozen yogurt! When food is used to calm a fussy baby, heal a child's booboo, mend a broken heart, and celebrate your accomplishments, it's no wonder that many people today have such an emotional relationship with food.

Since I realized this, I am making an effort to find alternative solutions to problems and different ways to celebrate. Next time one of my children falls and bumps her knee, I will offer her a hug and help her clean the scrape and when she comes home with all A's on her report card I can give her a quarter for each A she receives (however if she chooses to buy ice cream with that money, I won't say no).

I'm making a commitment to myself to try and stop using food as a solution. This does not mean I will stop enjoying it though! Here is another gluten free/dairy free recipe that I absolutely love!

"Pasta" Carbonara

Ingredients:

1 spaghetti squash, cooked and peeled, seeds removed 

2 zucchinis chopped 

1/2 yellow onion chopped 

4 eggs 

1 cup shredded cheese (I used vegan pepper jack cheese) 

1 cup marinara sauce 

Salt and pepper 

Directions: 

Preheat oven to 350 

Sauté zucchini and onion in pan and season with salt and pepper - set aside 

Mix eggs, cheese and marinara sauce in bowl 

Add zucchini and onion and mix 

Add spaghetti squash and mix 

Spray a 9 x 11 pan with cooking spray 

Pour mixture into pan and put in the oven at 350 for 45 minutes.

I added a fried egg on top of mine (pictured above). 

Bread Is My Sun

I couldn't think of a better title for a Gluten-Free recipe blog. Seriously, I tried, I considered "Gluten-Free Is The Way To Be", "No Bread For Health" and even "Pasta Is Your Body's Sludge", but the truth of the matter is I love bread. Since I have become Gluten Free, I've realized how much I love it and how many of my thoughts throughout the day revolve around it. Sometimes it seems like bread is my sun, so I felt that title was fitting.

I have memories of eating bread as a child. (Yes, memories of bread). My mom would only buy us whole wheat, which was disgusting to me then and I CRAVED white bread. I had it a few times at restaurants or friends houses and it was all I ever wanted with every meal. One of my memories of bread is from when I was 13. I had an old TWA airline bag, it was red and ragged. I used to bring it everywhere with me instead of a backpack or purse.  My friends and I spent many weekends hanging out at the Galleria and I would always stuff a loaf of bread and a few cans of Josta soda in my TWA bag to bring with me.  (They have stopped making Josta since then) I don't remember if I ate much of anything else when I was out except bread and Josta.  Needless to say my moms efforts of trying to teach me to eat healthy did not take affect for many years later.

Fast forward 17 years and here I am, married and a mother of three, trying to force my children to only eat whole wheat. I have eaten pretty healthy since I had kids, that is really when it became important to me. Most recently though I've been paying extra attention to the foods I eat and how they affect my body. I have always had digestive issues. I will spare you any details, but it is important for people to be aware of the foods going into their body and what is coming out. Here is a link to an article I read that started me in the direction of a gluten-free lifestyle. I will let it explain all the details that I don't want to get into. ;) Click here for the link.

Once I realized there was a problem, I tried adding other foods to my diet to helps such as yogurt for probiotics or dried fruits and extra whole grains for regularity. I normally eat those foods but I tried increasing them, only to discover that I didn't see much of change. Then I thought, maybe it's not about adding more foods to my diet, but rather there is something I am already eating that is causing the issues.  After researching online, I discovered that a gluten sensitivity (different than an allergy I have learned) can cause digestive issues. As my own experiment, I cut out all gluten to see if I noticed a change and after 3 weeks of it I finally saw the Holy Grail! (refer to the link above)

Now I will admit, that I am currently breastfeeding and discovered in this time that my daughter is sensitive to cows milk and corn, so I have cut those out of my diet. I am trying a month of vegetarian (I will blog about that later) as well. So there are many factors at play, and I will have to slowly add back in foods to see what really is helping me but for now the point is, I feel good! I have also come up with many recipes to satisfy my bread, pasta and cupcake cravings! This blog will mostly be gluten-free, dairy-free recipes and some vegetarian and vegan. They're recipes I have found and copied, or changed up to make my own, but all tried and true and tested on people who truly love bread!

Here is my first recipe.

Gluten-Free Hummingbird Cupcake

Ingredients:

1 cup sweet sorghum flour
1 cup potato starch (be sure it's starch, not flour)
1/2 cup almond flour
1 teaspoon xanthan gum     (flour mix from glutenfreegoddess)
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1/2 teaspoon cinnamon

1/2 cup butter (or 1/2 cup vegetable oil for dairy-free)
1 1/2 cup sugar
2 bananas
1 teaspoon GF vanilla

4 eggs
2/3 cup vanilla yogurt (use plain coconut milk yogurt  for dairy-free)
1/4 cup crushed pineapple

1/2 cup chopped pecans

1 cup milk (or vanilla coconut milk for dairy-free)

For frosting

2 pounds powdered sugar
16 oz. cream cheese
1 cup butter
2 teaspoons vanilla
2 - 3 tablespoons milk

For Dairy-Free Frosting

2 pounds powdered sugar

2 cups vegetable shortening

2 teaspoons vanilla

2 - 3 tablespoons dairy free milk (I used vanilla coconut milk) 

Directions:

Preheat oven to 350 degrees. Line 2 cupcake pans, this makes 1 - 2 dozen cupcakes depending on how full you make them.

Sift together

1 cup sorghum flour
1 cup potato starch (be sure it's starch, not flour)
1/2 cup almond flour
1 teaspoon xanthan gum     (flour mix from glutenfreegoddess)
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1/2 teaspoon cinnamon

In separate bowl cream together
1/2 cup butter (or veg. oil)
1 1/2 cup sugar
2 bananas
1 teaspoon vanilla

Add 4 eggs
Add 2/3 cup yogurt
Add 1/4 cup crushed pineapple
Mix in dry ingredients

Add about 3/4 cup - 1 cup of milk (to cupcake batter consistency)
Fold in 1/2 cup chopped pecans.

Fill cupcake liners in pan about 1/2 to 3/4 full (these cupcakes puff up big)

Bake at 350 for about 25 to 30 minutes. Let cool.

Frosting

Cream together all ingredients in mixer, slowly add milk until desired consistency.