Gluten Free Eggs Benedict
Ingredients:
4 brown rice cakes (2 for each person)
4 slices of Pedersons or Applegate farms Turkey or Beef bacon
cut in half
8 blanched and roasted asparagus spears cut in half
1 Tbsp apple cider vinegar for poaching liquid
2 cups of water for poaching liquid
1 Tbsp olive oil for poaching liquid
4 eggs
2 egg yolks
1/2 lemon juiced
1 tsp butter
Cook bacon to desired doneness and place 2 slices on each rice
cake
Add asparagus on top of the bacon
Poach eggs in poaching liquid until cooked to desired
temperature then place one egg on each rice cake
For the hollandaise: In a small double boiler heat egg yolks, butter and lemon juice until thickened. Season with a pinch of sea salt and pepper. Spoon over eggs and Enjoy!!
4 brown rice cakes (2 for each person)
4 slices of Pedersons or Applegate farms Turkey or Beef bacon
cut in half
8 blanched and roasted asparagus spears cut in half
1 Tbsp apple cider vinegar for poaching liquid
2 cups of water for poaching liquid
1 Tbsp olive oil for poaching liquid
4 eggs
2 egg yolks
1/2 lemon juiced
1 tsp butter
Cook bacon to desired doneness and place 2 slices on each rice
cake
Add asparagus on top of the bacon
Poach eggs in poaching liquid until cooked to desired
temperature then place one egg on each rice cake
For the hollandaise: In a small double boiler heat egg yolks, butter and lemon juice until thickened. Season with a pinch of sea salt and pepper. Spoon over eggs and Enjoy!!
Egg white frittata with grilled vegetables
What you will need:
8 inch oven safe pan
4 egg whites whipped together
1/4 grilled zucchini sliced in half moons
1 handful fresh spinach
4 grilled asparagus spears chopped
1/4 inch grilled onion ring chopped
sea salt and garlic to taste
1/2 tsp of coconut oil or grassfed butter for pan
Preheat oven to 350 degrees
Lightly sautee the vegetables in the pan, season with sea salt and granulated garlic to taste. Add egg whites and cook on stovetop for a few minutes until eggs begin to cook on the bottom. Transfer pan to the oven and finish cooking for approximately 15 minutes. Lift the edges from the pan with a soft spatula and remove. Plate and serve! If you want a little added touch, toss some fresh arugula with ollive oil, lemon and freshly grated parmesan and place on top! Enjoy!!!
8 inch oven safe pan
4 egg whites whipped together
1/4 grilled zucchini sliced in half moons
1 handful fresh spinach
4 grilled asparagus spears chopped
1/4 inch grilled onion ring chopped
sea salt and garlic to taste
1/2 tsp of coconut oil or grassfed butter for pan
Preheat oven to 350 degrees
Lightly sautee the vegetables in the pan, season with sea salt and granulated garlic to taste. Add egg whites and cook on stovetop for a few minutes until eggs begin to cook on the bottom. Transfer pan to the oven and finish cooking for approximately 15 minutes. Lift the edges from the pan with a soft spatula and remove. Plate and serve! If you want a little added touch, toss some fresh arugula with ollive oil, lemon and freshly grated parmesan and place on top! Enjoy!!!
Breakfast Scramble
what you will need:
2 full eggs and 2 egg whites per person
1/2 diced sweet onion
1 handful spinach per person
1/4 small grapefruit slice per person
1-2 slices of toasted rye manna bread per person
coconut oil for pan
sea salt, granulated garlic and pepper to taste
1. Add onions to lightly oiled pan cook on medium heat until softened, add spinach.
2. Mix together eggs and add to the pan. Gently fold with a spatula until fully cooked. Season and serve.
2 full eggs and 2 egg whites per person
1/2 diced sweet onion
1 handful spinach per person
1/4 small grapefruit slice per person
1-2 slices of toasted rye manna bread per person
coconut oil for pan
sea salt, granulated garlic and pepper to taste
1. Add onions to lightly oiled pan cook on medium heat until softened, add spinach.
2. Mix together eggs and add to the pan. Gently fold with a spatula until fully cooked. Season and serve.
Oatmeal Chia Pancakes (serves 2-4 adults)
What you will need:
1 cup of cooked gluten free oats
1 tsp cinnamon
1/2 tsp vanilla
1 tsp sea salt
1 Tbsp coconut oil for pan
1/2 tsp cream of tartar
6 egg whites
3 egg yolks
2 Tbsp of chia seeds
4 Tbsp of Coconut milk (cream on top of can)
1/2 cup frozen organic berries
1/2 granny smith apple diced
1. Separate 6 egg whites and mix in a food processor with vanilla, cinnamon and cream of tartar. Once fluffy with medium soft peaks fold in egg yolks with a spatula.
2. Cook chia seeds and oats in 1 cup of water. Add to egg mixture and fold in ingredients.
3. Lightly oil and warm a nonstick pan on medium heat. Pour 1/2 cup of batter into pan and cook until bubbles stop forming on top side of pancake and flip over. Cook until lightly browned.
4. In a small sauce pan. Warm the berries and apples with 1/4 cup water until slightly thickened.
5. Plate 2 -3 pancakes on plate. Add 1 Tbsp of coconut milk and berries on top!
*organic maple syrup and peanut butter make a great topping too!
1 cup of cooked gluten free oats
1 tsp cinnamon
1/2 tsp vanilla
1 tsp sea salt
1 Tbsp coconut oil for pan
1/2 tsp cream of tartar
6 egg whites
3 egg yolks
2 Tbsp of chia seeds
4 Tbsp of Coconut milk (cream on top of can)
1/2 cup frozen organic berries
1/2 granny smith apple diced
1. Separate 6 egg whites and mix in a food processor with vanilla, cinnamon and cream of tartar. Once fluffy with medium soft peaks fold in egg yolks with a spatula.
2. Cook chia seeds and oats in 1 cup of water. Add to egg mixture and fold in ingredients.
3. Lightly oil and warm a nonstick pan on medium heat. Pour 1/2 cup of batter into pan and cook until bubbles stop forming on top side of pancake and flip over. Cook until lightly browned.
4. In a small sauce pan. Warm the berries and apples with 1/4 cup water until slightly thickened.
5. Plate 2 -3 pancakes on plate. Add 1 Tbsp of coconut milk and berries on top!
*organic maple syrup and peanut butter make a great topping too!
Acorn squash mini quiches (perfect for competition diets!)
What you will need:
16 oz of baked acorn squash mashed
12 egg whites(fresh or organic carton), 4 whole eggs
3 cups of chopped fresh spinach
2 cups of shredded zucchini/ patted dry
1/2 onion diced
12 muffin liners
1/2 tsp sea salt
1/2 tsp granulated garlic
Preheat oven to 375 degrees. Line the muffin pan with liners. In a large mixing bowl beat the eggs and egg whites add sea salt and garlic. In each muffin cup add zucchini, onion and spinach mixture about 3/4 full. Add 1 oz of acorn squash on the top of each muffin. Fill the muffins each with egg mixture about a quarter inch from the top. Bake for approximately 45 minutes. Let rest and Enjoy! serving size 2 - 3 muffins.
16 oz of baked acorn squash mashed
12 egg whites(fresh or organic carton), 4 whole eggs
3 cups of chopped fresh spinach
2 cups of shredded zucchini/ patted dry
1/2 onion diced
12 muffin liners
1/2 tsp sea salt
1/2 tsp granulated garlic
Preheat oven to 375 degrees. Line the muffin pan with liners. In a large mixing bowl beat the eggs and egg whites add sea salt and garlic. In each muffin cup add zucchini, onion and spinach mixture about 3/4 full. Add 1 oz of acorn squash on the top of each muffin. Fill the muffins each with egg mixture about a quarter inch from the top. Bake for approximately 45 minutes. Let rest and Enjoy! serving size 2 - 3 muffins.