Recipe for Egg Muffins

A great recipe for breakfast or an afternoon snack. Make ahead and store in individual bags in the freezer. Warm in the microwave when you are ready to eat! Take Care and Be Healthy,

Egg Muffins

  • Servings: “one
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

  • 12 large eggs
  • 1/2 teaspoon baking powder
  • 1 teaspoon garlic powder
  • salt and pepper to taste (at least 1/2 teaspoon of each)

    • Optional extra ingredients:

  • Cheddar cheese
  • sweet bell peppers, chopped
  • onion, chopped
  • cooked GF sausage
  • olives
  • spinach, chopped
  • mushrooms, chopped
  • salsa

Directions

  1. Preheat oven to 375 degrees F.
  2. Liberally grease a 12-cup standard-size muffin tin. The muffins will stick if you do not grease it well, so take care with this step.
  3. Whisk the eggs, baking powder, garlic powder, salt, and pepper until well blended.
  4. Fill the bottom of the muffin tins until they are about 1/3 full with the optional extra ingredients. Try a tiny bit of cheese with the bell peppers, olives, onions, and mushrooms in hers. Or a combination of onions and sausage, without any cheese, for a dairy-free option, or you can substitute vegan cheese.
  5. Stir the egg mixture and add to the muffin tin until each tin is 3/4ths full. The egg muffins will rise slightly while baking.
  6. Bake for 15 – 20 minutes, until they start to brown.

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Green Goodness Avocado Sauce

This natural, gluten-free sauce is so delicious. We like it on GF tacos but also so good as a dipping sauce with some chips and salsa. Enjoy. Be safe. We are getting through this.

Green Goodness Avocado Sauce

  • Servings: “4
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

  • 1 ripe avocado
  • 1/2 cup fresh chopped cilantro
  • 1 minced garlic clove
  • 1 T lime juice or juice of one lime
  • 1 T honey
  • 1 T olive oil
    • salt to taste

Directions


Add all of the ingredients to a food processor and blend until desired consistency. Add salt as needed.

To pulse the sauce, we used our Breville BFP800XL Sous Chef Food Processor mixer. Buying this was a splurge but I love it. Click the link above to find it on Amazon.com.

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Recipe for Gluten Free Baked Ziti

Another favorite meal – it’s kind of like a lasagna in the deep dish. But easier to make. I hope you enjoy it.

Gluten Free Baked Ziti

  • Servings: “4
  • Difficulty: medium
  • Rating: ★★★★★
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Ingredients

  • 2 Tablespoons olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 pounds gluten-free Italian Sausage
  • 1 28-ounce can of whole tomatoes, with the juice
  • 2 14.5-ounce cans tomato sauce
  • 2 teaspoons oregano
  • 2 teaspoons dried parsley
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 2 12-ounce packages of gluten-free penne noodles, cooked until not quite Al Dente (I use bionaturae Organic Penne Rigate.)
  • 15 ounces of whole milk ricotta cheese
  • 1 1/2 pounds mozzarella cheese, grated
  • 1/2 cup Parmesan Cheese, grated
  • 1 Egg

Directions

  1. Heat olive oil in a skillet over medium-low heat. Add the onion and cook for 5 minutes over medium-low heat. Add the garlic and cook for two more minutes.
  2. Add the Italian Sausage, increase the heat to medium and cook until it is no longer pink (8 to 10 minutes). Drain off any excess fat. Add tomatoes, tomato sauce, oregano, parsley, red pepper flakes, salt and pepper to taste. Simmer uncovered over medium-low heat for 20 to 25 minutes.
  3. Cook the gluten-free pasta until almost Al Dente.
  4. Drain the pasta and rinse under cold water to stop the cooking
  5. Preheat the oven to 375 degrees F.
  6. In a medium bowl, combine the ricotta cheese, 2 cups of the grated Mozzarella cheese, ½ cup grated Parmesan cheese, and egg. Stir until just mixed.
  7. Ladle 1/3 of the tomato sauce into a 9 x 9-inch baking dish, spreading the sauce over the bottom of the dish. (I like to use the 9 x 9-inch baking dish to get a deeper casserole. It is okay to use a 9 x 12-inch dish, but your casserole will not stand up as tall).
  8. Next, add the layers as follows:
    9. Half the pasta (if it is sticking add some olive oil to loosen), Half the cheese mixture, One third the sauce, Rest of the pasta, Rest of the cheese mixture Rest of the sauce. Sprinkle with Mozzarella cheese.
  9. Bake for 20 minutes, or until bubbling and the cheese is a golden brown.
  10. Remove from the oven and let stand 5 minutes to cool before serving.

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Recipe for Gluten Free Thick Crust Family-Sized Pizza

This recipe is another of our family’s favorite meals. In all honesty, I make it about twice a month. Everyone loves pizza! 

This recipe is great because it makes enough for the entire family (and usually a friend or two), and it is easy to customize for individual taste by using different toppings.

It is a thicker crust pizza (depending on how long you let it rise). I bake it on my big 12 x 17-inch baking sheet and then slice it into squares. 

Gluten Free Thick Crust Family-Sized Pizza

  • Difficulty: medium
  • Rating: ★★★★★
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Ingredients

  • 2 1/4 cups warm water (110 degrees F)
  • 1 teaspoon sugar
  • 1 pack (2 ½ teaspoons) GF yeast
  • 2 ¼ cup brown rice flour
  • 3/4 cup millet flour
  • 1 ½ cup cornstarch (plus additional corn starch to prepare the baking dish)
  • 1 cup tapioca starch
  • 3/4 cup dry milk powder
  • 3 teaspoons xanthan gum
  • 3 Tablespoons GF flaxseed meal
  • 2 1/2 teaspoons salt (plus additional sea salt for sprinkling on top)
  • 4 Tablespoons olive oil (plus extra olive oil for sprinkling on top)

    • Pizza Toppings: Including olive oil, marinara sauce, mozzarella, and Parmesan cheese, sliced tomatoes, pepperoni, or whatever else you like.

Directions

    Proof the Yeast:
  1. Fill a two-cup glass measuring cup with ¼ cup water and warm to 110 degrees F. Add 1 teaspoon sugar, sprinkle the yeast on top, and give it a quick stir. Let it sit for 5 to 10 minutes. If it is working correctly, you will get tannish foam on top of the liquid.
  2. In the bowl of your mixer, whisk together the brown rice flour, millet flour, cornstarch, tapioca starch, dry milk powder, xanthan gum, GF flaxseed meal and salt until they become one consistent flour-like texture.
  3. Add the remaining 2 cups warm water, olive oil, and yeast mixture and mix on low until combined.
  4. Press the dough into a 12 x 17-inch square rimmed baking sheet that has been lightly oiled and dusted with cornstarch (don’t skip this step or the pizza will stick to the pan). I have found it easiest to do this if you spray a spatula with some oil and then press the dough out with the spatula.
  5. Cover lightly with saran wrap that has been sprayed with oil and let rise in a warm place for 30 minutes. Preheat the oven to 400 degrees F. Bake for 10 minutes.
  6. Remove from oven and add desired toppings. We start with olive oil and sprinkle with salt.
    7. Then add a thin layer of marinara or pizza sauce. Spread with mozzarella and Parmesan cheese and top with sliced tomatoes. Sprinkle with basil. For the meat lovers, I add sliced pepperoni to half of the pizza.
  7. Bake for 20 – 25 minutes at 400 degrees F.
  8. Slice and enjoy.

Click this link for my  12 x 17-inch baking sheet on Amazon.com.

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Recipe for Gluten Free Almond Cake

This is a favorite cake; one you can stand in the kitchen and eat half of it right out of the pan and then need to debate whether you should go ahead and finish it.

It is so good that at one point, my Gluten-Free College student requested that I make two of them and frost them together with cream cheese frosting for her birthday cake.

Gluten Free Almond Cake

  • Servings: “
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

  • 1 1/2 cups plus 1/3 cup blanched sliced almonds, toasted
  • 4 ½ ounces (1/2 cup plus 1/3 cup) King Arthur Flour Multipurpose Flour, Gluten-Free
  • ¾ teaspoon salt
  • ¼ teaspoon baking powder
  • 1/8 teaspoon baking soda
  • Four large eggs
  • 7 ounces (1 cup) plus 2 Tablespoons sugar
  • 1 Tablespoon plus ½ teaspoon grated lemon zest (2 lemons)
  • One teaspoon almond extract
  • 4 Tablespoons unsalted butter, melted (use Earth Balance for dairy-free)
  • 4 Tablespoons vegetable oil

Directions

  1. Adjust oven rack to middle position and heat oven to 300 degrees. Grease and flour 9-inch round cake pan and line bottom with parchment paper. Pulse 1 ½ cups almonds, GF flour blend, salt, baking powder, and baking soda in the food processor until almonds are finely ground, 10 to 15 pulses: transfer to a bowl.
  2. Place eggs, 1 cup sugar, 1 Tablespoon zest, and almond extract in the now-empty food processor and process for 2 minutes. With processor running, add melted butter, followed by oil, in a steady stream, until incorporated. Add almond-flour mixture and pulse until thoroughly combined, 4 to 5 pulses.
  3. Scrape batter into prepared pan, smooth top, and sprinkle with remaining 1/3 cup almonds. Using fingers, combine remaining 2 Tablespoons sugar and remaining ½ teaspoon lemon zest into a bowl until fragrant, then sprinkle over the top.
  4. Bake until the center of cake is set, and a toothpick inserted into the center comes out clean, 55 to 65 minutes, rotating the pan after 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of cake to loosen. Remove cake from pan, discard parchment, and let cool completely on a rack, about 1½ hours. Serve.

I hope you enjoy this recipe as much as we did!

Thank you to the Editors at America’s Test Kitchen for letting me share this delightful recipe for Gluten-Free Almond Cake from the The How Can It Be Gluten Free Cookbook Volume 2: New Whole-Grain Flour Blend, 75+ Dairy-Free Recipes 

Click this Amazon link to order King Arthur Flour, Measure for Measure Flour, Gluten Free).

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Mediterranean Tzatziki Sauce Recipe

I love a good sauce that you can put on almost anything and use over and over to make delicious meals, and this Greek Tzatziki sauce is just that! It is an excellent mixture of tangy and creamy and goes great on gyros, pasta, rice bowls, tortilla chips, fresh veggies, or even pizza. Enjoy!

Mediterranean Tzatziki Sauce Recipe

  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

  • 1.5 to 2 cups cucumber
  • 1.5 cups plain Greek or yogurt
  • 3 tbs fresh dill
  • 2 tbs olive oil
  • 1 tbs lemon juice
  • 1 clove garlic, minced
  • ½ tsp salt

    • Optional: 1 tbs honey, or swap plain Greek yogurt for Honey Greek yogurt

Directions

  1. Grate cucumber. You will notice that it gets very wet. To keep the sauce from being super runny, take handfuls of the grated cucumber, wrap it up in a paper towel, and squeeze over the sink to drain out the water. You don’t have to use a paper towel, but I like to. Add to a serving bowl.
  2. Chop your fresh dill nice and small in a food processor or using a knife.
  3. Add the yogurt, chopped dill, olive oil, lemon juice, minced garlic, and salt to the serving bowl and gently stir it all together with your cucumber.
  4. Do a taste test to see if you need to add any ingredients you already used. If anything is too strong such as the lemon or dill, add a scoop of yogurt. If you want it to be a bit sweeter, add honey or try using honey flavored Greek yogurt the next time you make it.
  5. Eat right away or store covered in the refrigerator for later.

I grew the fresh dill in my apartment in the very wet Pacific Northwest with the AeroGarden Indoor Hydroponic Herb Garden. AeroGardens are fantastic because you can grow anything you want, any time of year.

You can click on the Amazon Affiliate Link to find my AeroGarden.

The sauce mixed in with some rice, chickpeas and raisins.
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Gluten-Free Flourless Chocolate Cake

This recipe is my absolute favorite gluten and adaptable for a dairy-free treat. Enjoy!

Gluten-Free Flourless Chocolate Cake

  • Difficulty: moderate
  • Rating: ★★★★★
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Ingredients

  • 8 large eggs, cold
  • 1 pound bittersweet or semisweet chocolate, chopped coarsely
  • 16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces (use Earth Balance for dairy-free)
  • 1/4 cup strong coffee (optional)
  • Confectioners’ sugar for dusting the cake and strawberries for decoration

Directions


1. Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F. Line the bottom of a Non-Stick 8-Inch Springform Pan with parchment paper and grease the sides of the pan. Wrap the outside of the container with two sheets of heavy-duty foil. Bring a kettle of water to a boil.
2. Beat eggs in the bowl of a standing mixer at high speed for 5 minutes or until the volume doubles to approximately 1 quart.
3. Heat the chocolate in a microwave-safe bowl at 50 percent power for 2 minutes. Stir and add the butter and coffee. Heat at 50 percent power, stirring every minute, until the chocolate and butter are melted and are smooth.
4. Using a large rubber spatula, fold the egg foam into the chocolate mixture working in batches. Fold a third of the egg foam into the chocolate mixture until only a few streaks of egg are visible. Then fold in half of the remaining foam. Then fold in the last of the foam, until the mixture is homogenous.
5. Set the prepared springform pan inside the roasting pan. Add the batter to the springform pan and smooth the surface with a rubber spatula. Pour in enough boiling water to come about halfway up the sides of the springform pan. Set the roasting pan on the lower-middle position of the oven rack. Bake 22 to 25 minutes, until the cake has risen slightly, the edges are just beginning to set, and a thin glazed crust (like a brownie) has formed on the surface. When finished, an instant-read thermometer inserted halfway into the center will read 140 degrees.
6. Remove the cake pan from the water bath and cool to room temperature on a wire rack. Cover and refrigerate overnight.
7. 30 minutes before serving, remove the sides of the pan, invert the cake onto a sheet of waxed paper and peel off the parchment paper.
Sprinkle with confectioners’ sugar and decorate with strawberries cut in quarters and lined around the outside of the cake.
Use a thin-bladed knife to cut, dipping the knife into a pitcher of hot water and wiping the blade before each cut.

Original Source of this Recipe is Baking Illustrated.

Follow this link for 8 Inch Non-stick Springform Pan with Removable Bottom to use for this recipe on Amazon.com.

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Cobb Salad with Honey Mustard Dressing

This recipe was adapted from the Cobb Salad at Red Robin. We have always liked the Honey Mustard Dressing. Enjoy!

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Cobb Salad with Honey Mustard Dressing

  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

    Cobb Salad:
  • 1 – 2 heads of romaine lettuce, washed and chopped
  • 2 small tomatoes, chopped
  • 1 avocado, chopped
  • 3 strips of bacon, cooked and broken into pieces
  • 2 – 3 hard-boiled eggs, chopped
  • 2 chicken breasts, cooked and diced
  • 2 ounces of your favorite shredded cheese (leave off for dairy-free)
  • 2 tablespoons of chopped olives

    • Honey Mustard Dressing:

  • 1 cup mayonnaise
  • 3 Tablespoons sugar
  • 3 Tablespoons honey
  • 1 ½ Tablespoon regular mustard
  • ½ Tablespoon Grey Poupon Dijon Mustard
  • 1 ½ Tablespoons white vinegar
  • 1 ½ Tablespoon olive oil

Directions


Cobb Salad:
1. Add all ingredients in a large bowl and toss with the following dressing before serving.
Honey Mustard Dressing:
2. Mix with a wire whip or fork. Store in the refrigerator

Blueberry Bread

I love this recipe. So yummy. Not dry like a lot of gluten-free recipes. And it will stay pretty fresh for a couple of days if you wrap it in saran wrap.

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Blueberry Bread

  • Servings: “one
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

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Ingredients

  • 1 ¼ cups Gluten-Free flour
  • ½ cup GF almond flour
  • 1 teaspoon GF baking powder
  • ½ teaspoon xanthan gum (if not included in GF Flour Mix)
  • 1/8 teaspoon salt
  • ¾ stick unsalted butter softened (use Earth Balance for dairy-free)
  • 1 cup of sugar
  • 2 eggs, at room temperature
  • 1 Tablespoon grated lemon zest
  • ½ cup warm milk (use Almond, Coconut or Soy Milk for dairy-free)
  • 1 ½ cup fresh blueberries
  • Lemon sauce (recipe below)

Directions

  1. Lightly butter a bread loaf pan and line the bottom with parchment paper.
  2. Whisk together the gluten-free flour, almond flour, baking powder, xanthan gum, and salt.
  3. Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes. Add the eggs one at a time and mix well. Add the lemon zest.
  4. Add the dry ingredients to this mixture in 2 parts, alternating with the milk. Do not over mix.
  5. Fold in the blueberries.
  6. Let the mix rest on the counter for 30 minutes. Preheat the oven to 325 degrees F.
  7. Bake for one hour at 325 degrees F.
  8. Remove from the bread pan and pour the lemon sauce over it.

    9. Lemon Sauce:

    * 1/3 cup sugar * 3 Tablespoons lemon juice

    Bring to a boil in a nonaluminum pot and pour over the cooked bread.

Zucchini Linguine

Chef John Howie from Seastar Restaurant and Raw Bar in Bellevue and Seattle is sharing his naturally gluten free recipe for Zucchini Linguine with us.

Zucchini Linguine

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

gluten free, dairy free

Ingredients

  • 2 Tablespoons Olive Oil, Extra Virgin
  • 3 Tablespoons shallots – fresh, minced very fine
  • 2 Tablespoons Garlic – shaved slices
  • 1/2 teaspoon Crushed Red Chili Flakes
  • 2 cups Roma Tomato – diced to ½ inches
  • 1/2 Tablespoon Pink Sea Salt
  • 1 Tablespoon + 3 Tablespoons GF Vegetable Stock
  • 1 cup Artichoke Hearts – sliced into ¼” wedges
  • 1/2 cup Calamata Olives – pitted, quartered
  • 2 lbs (4 cups) Zucchini – sliced ¼” x ¼” x 5 – 6″ long
  • 6 Tablespoons Basil – fresh, julienne to 1/16″
  • 4 Tablespoons roasted Pine nuts

Directions


1. Heat the olive oil over medium heat; add the shallots, shaved garlic, and crushed red chili flakes.
2. Sauté for 2-3 minutes with light browning.
3. Add Roma tomatoes, salt, and vegetable stock, cook, until tomatoes are tender and the sauce thickens a bit.
4. Add artichokes and olives and warm through.
5. Add Zucchini and cook until warmed through but do not overcook.
6. Remove from heat and toss in basil.
7. Mound high evenly in pasta bowls and sprinkle with pine nuts.

Stay safe and healthy friends.

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