Category Archives: Breakfast

Mango Coconut Chia Seed Pudding

Paleo * Gluten free * Vegetarian * Vegan * Parve

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I went to lunch with my friend Paula one day and we ate at Pan Quotidien, one of my least favorite restaurants, because it was conveniently located and had many gluten-free items on the menu.  I don’t remember what either Paula or I had, but I do distinctly remember the dessert because it was both gluten-free for Paula and dairy-free for me (that was before I gave up wheat).  We shared a Chia Seed Pudding with Passion Fruit Puree on top.  It was sort of a crunchy tapioca pudding and we were both surprised at how good it was.

Although chia seed is the darling of all health advocates, I still can’t help but think of it as hair to grow on silly clay pots.  So I was thrilled to find that it makes an easy, no-cook dessert that is good for you.  I have recently been eating this for breakfast with fruit topping for a tasty way to start the day.  There are tons of ways to vary this recipe.  Start with toppings – any fruit combo is good, or you can make a puree or if you want something thicker, just add cornstarch to fruit juice or puree and bring to a boil, then cool.  You can also vary the liquids in the pudding:  use nut milk instead of coconut, use any fruit juice or nectar or no juice and make it completely coconut.  Use any sweetener you like – or none at all. Play around with the recipe, you are sure to like the results.
Continue reading Mango Coconut Chia Seed Pudding

Fantastic Gluten-free Dairy-free Cornbread (not Paleo)

Wheat free * Dairy free * Gluten free * Vegetarian * Parve

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Sometimes I just really want bread.  I know there are several very good gluten-free breads, but for me they all have a strange starchy mouth-feel and a slight off taste.   This cornbread suffers none of those problems.  It is light and moist and has just the right amount of sweetness (unless you like cornbread this is not sweet)…and did I mention it’s really easy to make?  I would imagine you can use this recipe for corn muffins, but I haven’t tried them yet.  I was so excited with the yummy result of this recipe I wanted to post it “hot out of the oven” – almost literally.

Now that I have this fabulous cornbread recipe, you can count on seeing a more savory variation soon or maybe even a bread stuffing.  In the meantime I am going to bed with a big smile on my face knowing that I’m going to have delicious cornbread for breakfast.  Hope you try this one.

Thanksgiving 2014 Update:  I loved this bread so I made it for Thanksgiving, but I was concerned that it was a little too crumbly.  So I added one extra egg and it turned out great – it held together beautifully when sliced – so if you like your cornbread a little drier and crumbly, use 2 eggs.  If you want it to be a little springier and easier to plate, use 3 eggs.  Also: I baked it in a 9 x 9-inch pan so I cut it into about 24 pieces and got more servings but they were a little thinner than the photo above (see photo below) AND I used cashew milk and it was great.

Fantastic Cornbread

Continue reading Fantastic Gluten-free Dairy-free Cornbread (not Paleo)

Gluten-free Dairy-free Vegan Empanadas (not Paleo)

Wheat free * Dairy free * Gluten free * Vegetarian * Vegan * Parve

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The beauty of empanadas, as with all turnovers, is that they are great on-the-go meals.  You can easily reheat them in a microwave and they are not sloppy to eat.  No only are they good for lunch, but they are actually nice change of pace breakfast foods.  If you like sweet empanadas, you can use fruit pie filling instead of the fillings here – and if you want them more dessert-y, you can brush the dough with egg (but of course then they would not be vegan) and sprinkle sugar on top before baking.

Monday’s empanadas were a little “doughy” for me.  So I made these empanadas bigger, thereby allowing for a greater filling to dough ratio.  I would probably make the chicken ones this size too.  But for appetizers, the smaller ones would work better. Continue reading Gluten-free Dairy-free Vegan Empanadas (not Paleo)

Gluten-free Dairy-free Empanadas (not Paleo)

Wheat free * Dairy free * Gluten free

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I know I’m a day early, but today is Cinco de Mayo and I was going to post Empanadas this week anyway so I just moved up the post to today.  Don’t worry, you’re going to see empanadas again on Friday.

I wish I had a wonderful story to accompany this recipe, but truely I can’t even remember if I’ve actually ever eaten one before these…I mean, I MUST have at some point, but I don’t remember it.  That doesn’t mean they are not memorable – just that I have a lousy memory.

Let me take a break from these ramblings and tell you how hard writing these posts has become since the-little-one-who-shall- remain-unnamed has come to live with us.  He thinks that running over the keyboard while I sit here is just the greatest game ever invented.  What this means to me is that I am discovering functions that this computer can perform that I never even knew existed, and in some cases find incredibly difficult to undo – not to mention all the copy that just disappears in the blink of an eye (or touch of a paw).

Back to Empanadas…having made them, here are my impressions.  The filling is really delicious and so is the dough (amazingly for gluten-free).  I made little empanadas and found the dough to filling ratio is a little too much for my taste, you can remedy this by making fewer, but bigger empanadas – try making 8 and using 2 tablespoons of filling – but then they are not appetizers.   Baking time should be the same as the little ones. Continue reading Gluten-free Dairy-free Empanadas (not Paleo)

Olive Oil Mayonnaise, Dairy-free Hollandaise Sauce and Eggs Florentine

Eggs Florentine

Homemade Olive Oil Mayonnaise  

Paleo * Gluten free * Vegetarian *  Parve

Part of my anti-inflammation diet is that I can only use olive and coconut oils – so when I sighted a jar of Hellman’s Olive Oil Mayonnaise I was thrilled.  It was a short lived thrill; it perished when I saw that soybean oil was the first ingredient.  Not being one who is easily deterred from a mission, or deprived of something I love, here we are making Homemade Olive Oil Mayonnaise. And, while we are at it, Hollandaise Sauce, since mayonnaise is the main ingredient in dairy-free hollandaise. As a bonus I’m giving you Eggs Florentine, really I just needed something to photograph that is more visually exciting than a bowl of white or pale yellow sauce…and, this being a mid-week post, there may be a use for one of these ingredients on Friday. Continue reading Olive Oil Mayonnaise, Dairy-free Hollandaise Sauce and Eggs Florentine

Hash and Hash Patties

Paleo * Dairy-Free * Gluten-free *

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Hash     –     The evolution of a recipe

You might ask yourself:  “why hash?” and “what’s hash anyway?”

Starting with the second question…Hash, according to Wikipedia is “a coarse mixture of ingredients.”  Food wise hash mostly commonly includes diced or shredded potatoes, some kind of meat, and vegetables (even just an onion will suffice) that are sauteed until slightly browned or cooked until crispy or even fried, according to your preferences.  Any vegetables, spices, or meats are acceptable in hash.

Why hash?  I’ll try to make this a not too long story…I was in the market and saw a lovely bone-in half turkey breast.

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I’ve never cooked one, but hey…why not?  Shorten the story to:  it didn’t turn out too well and now I have lots of turkey meat.  Sandwiches are OUT as I have yet to find a wheat-free bread I like.  What to do with leftover turkey?  Hash.

Now, what to put in my hash with the turkey.  Definitely potatoes and onions, but what else.

Fast forward to walking my dog – we walk past my local corner fruit and vegetable stand.  Spinach and Mushrooms!

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Hmmm, needs a salty element.  I bought bacon to experiment with New England Clam Chowder.  Perfect!  and that’s how a recipe happens in my kitchen.

Hope you love it!
Continue reading Hash and Hash Patties

Nuts about Oats (gluten and dairy free – not paleo)

Homemade Oat Flour and Pancake/Waffle Mix (gluten and dairy free – not paleo)

Wheat free * Dairy free * Gluten free * Vegetarian * Vegan * Parve

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Welcome to mid-week posts.  These will be food facts, basic recipes, product evaluations, cookbook reviews, and anything else I think will be of interest to you.

Today’s post is about oats – oat flour to be exact.  As I experiment with wheat-free, gluten-free baking I’m finding oats to be my real go-to ingredient and since oats and oat flour will be making regular appearances here I thought this is a good time to share some info with you.

For gluten-free readers, let me start by saying that oats are gluten-free.  There is some debate or maybe much debate on the subject, but the fact remains that oats do not contain gluten.  Here are the two problems:

Some people are allergic or sensitive to oats  in addition to wheat.  This is something one tends to learn by trial and error.

Contamination.  Oat fields are usually planted near wheat fields and due to weather, harvesting, and production practices, it is not uncommon for some wheat to get mixed in with the oats – and that is why people who cannot tolerate wheat may have reactions to oats.   The good news is that some producers (most notable Bob’s Red Mill) do isolate oat crops from wheat and process them separately, making it possible to buy gluten-free oat products.

OAT FLOUR is just ground up oats.  If you have oatmeal, a blender or food processor, and a strainer in your  house, you have all you need to make oat flour.   I use oat flour for baking and cooking instead of “gluten-free all purpose flour” because I love the fact that it is just one ingredient, has no added starches or gums, and is made of something I heard of before I became wheat-free.

Now before I give you the recipe for oat flour I feel obliged to issue this Graphic WARNING: Continue reading Nuts about Oats (gluten and dairy free – not paleo)

Delicious Oat Pancakes (gluten and dairy free – not paleo)

Delicious Oat Pancakes (gluten and dairy free – not paleo)

Wheat free * Dairy free * Gluten free * Vegetarian * Parve

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Breakfast, what a great way to start a blog.

First let me welcome you and tell you how happy I am you are here checking out my blog.  About 2 years ago I went dairy-free and recently have become wheat free (and a lot of other stuff) as well.  I decided to treat this as an adventure – not a curse.  I have many (MANY) years as a food professional and hope to share my knowledge and experience with you.  I’m finding that the more creative I am with my meals, the less I care about what I am living without – and those things I am missing I hope to recreate – like these pancakes.  I like these because unlike many of the other gluten-free recipes I found, these do not have gum or starch in them.

Please join me on this adventure and feel free to ask questions and leave comments along the way.

Oat Pancakes

Long before I became wheat-free (or even dairy free for that matter) I tasted a bunch of gluten-free pancakes at a food show.  I was singularly impressed with how horrible they were (hopefully over the years the formulas have improved).  These are a whole lot better than those – but more like whole wheat pancakes than those made with white flour.  I’ve tested these pancakes on seven gluten-eating friends and all have loved them.  Enjoy…and let me know what you think.
Continue reading Delicious Oat Pancakes (gluten and dairy free – not paleo)