My biggest challenge going gluten-free was coming up with breakfast ideas. I hope this breakfast (or “brekkie” as the English say) idea helps you.
I often eat boiled eggs and was looking for a way to gussy them up . I think this would also work for brunch guests.
Combine as pictured:
- 2 boiled eggs, sliced
- 1 slice smoked salmon, chopped into pieces
- Sprinkle of dill
A picture is worth a thousand words. Except when I’m trying to photograph soup-then not so much. I wish I could capture the rich orange color of this soup–you will just have to make it yourself and see! It is a very unusual combination of sweet and spicy. Not only it is delicious-it may even help you clear out ye olde sinuses.
- One cooked butternut squash
- One very large onion or two small onions
- 1 tablespoon coconut oil
- 2 tablespoons butter (to make it Paleo leave out butter and add more coconut oil)
- 2-3 cloves crushed garlic
- 1 green apple, peeled & chopped
- Large chunk ginger (@ 1-2 inches) peeled & grated
- 1/4 teaspoon red pepper (or paprika if red pepper is too spicy)
- 4 cups water
Cook onions in butter and coconut oil until soft over low heat, stirring frequently. Add garlic and cook another minute. Then add rest of ingredients. Bring to a boil and simmer @ 20 minutes. Puree with stick blender leaving some cubes of apple for texture.
If you are new to greens or are looking to try a new green…consider bok choy. It is extremely nutritious, has a wonderful texture and is not as bitter as some other greens. Bok Choy is also known as “Chinese cabbage” and is often used in Chinese cuisine.
Consider celebrating the upcoming Chinese New Year with bok choy. Gung Hay Fat Choy…here’s to the Year of the Dragon!
- 2 heads bok choy (discard stems, separate leaves and wash carefully)
- 2 cloves crushed garlic
- 2 tablespoons olive oil (more or less to taste)
- 1/4 cup water
- Lemon zest (from meyer lemon)
Put in the pan in the following order:
- Olive oil
- Bok Choy
Cook over medium low heat until all water is absorbed, stirring frequently. Top with lemon zest.
I was just reading about a book called “Potatoes not Prozac”. The theory is a diet with lots of protein and complex carbohydrates can help relieve sugar addiction. They do seem to have a calming effect. This is a very simple way to roast potatoes–we are spoiled to get them from Terra Firma Farm.
- Olive oil
- Butter (if desired)
- Any kind of spices. I love fresh rosemary.
Combine all ingredients and roast at 450 for @ 25 minutes flipping once. Great alone or with a salad (fresh greens and avocado pictured above).
- 3 leeks (just the white part) chopped
- 2 parsnips (peeled and cubed)
- 1 1/2 -2 pounds potatoes (peeled and cubed)
- 1-2 tablespoons butter
- Olive oil
- 4-5 cups water
- Lemon zest
Saute leeks in olive oil, butter and salt. When they start getting soft add parsnips and potatoes. Cook @ 5 minutes stirring frequently. Add water. Bring to a boil and then simmer until veggies are soft. Puree with stick blender.
Top with lemon zest.
This very easy recipe is packed with protein. The beef addition adds an iron boost that a lot of us with gluten sensitivities need.
- 1 cup dry cannellini (white kidney) beans
- 1/2 half pound ground beef
- Sprig rosemary
- 2 chopped onions
- 3 cloves crushed garlic
- 1/4 cup tomato paste
- 1/2 cup tomato sauce
- Shredded cheddar cheese
To prepare beans: Boil beans with a few cups of water and rosemary for two minutes. Cover and let sit for an hour. Drain and rinse. Remove rosemary.
- Saute onions until soft with a little salt
- Break up beef over onions
- Add rest of ingredients (except cheese)
- Cook on stovetop over low heat adding water as needed–about 1 1/2 hours.
- Top with grated cheese.
If not for our farm box I would never have struck up a relationship with an acorn squash.
- One acorn squash
- Olive oil
- Onion powder
Cut squash in half and remove seeds, then cut into wedges. Brush with olive oil and add spices. Roast at 350 @ 30 minutes flipping halfway through.
- 1/4 cup cooked sweet potato
- 1 very ripe banana
- 1 1/2 cups rice milk
- 1 tsp. cinnamon
- 1 tsp. fresh grated ginger
- 4-5 ice cubes
Blend until smooth. May need to add more rice milk or water depending on consistency.