breakfast

orange studded breakfast fruit

I love the look of orange sec­tions sliced into a fruit salad — all suc­cu­lent orange and none of the pith. It’s eas­ier than it looks so long as you have a really sharp, fairly large knife. Make sure you … more




gluten-free pumpkin ginger scones

I know…more pump­kin. But I’ve devo­tee, so I eat a lot of it in the fall. Here’s my offer­ing for a deli­cious pump­kin scone with tons of gin­ger. If you like less gin­ger, sim­ply cut back. The fla­vor here is … more




gluten-free blueberry lemon scones II

I’ve been exper­i­ment­ing with scones and muffins now that the kids are back in school. The ease of pulling these from the freezer the night before for a quick break­fast is a huge help in the morn­ing. These are made … more




blueberry lemon scones

Adapted from Elana’s Pantry orig­i­nal recipe of Gluten Free Cran­berry Orange Scones, I’ve com­bined two of my favorite fla­vors, with almond flour as the base. Due to my night­shade allergy, and because potato starch is such an inte­gral ingre­di­ent for … more




mango strawberry sunrise

I use my lit­tle magic bul­let for this, which gives me a per­fect sin­gle serv­ing. This dou­bles eas­ily to pro­vide four lit­tle serv­ings for break­fast or an after­noon snack. Hav­ing frozen fruit in the freezer makes this a snap! On … more




all fruit breakfast smoothie

Con­tain­ing all acid and sub-acid fruits, this smoothie is a great way to cleanse your body first thing in the morn­ing.  A com­plete food with a per­fect bal­ance of pro­tein and starches which are already bro­ken down into amino acids … more




goldmine

One of many won­der­ful things my hus­band brought to our mar­riage was this recipe. Some­times called a “Toad in the Hole” here in the states (much to the cha­grin of the Brits who assign this name to an entirely dif­fer­ent … more




breakfast scramble

I love scram­bles — they are cousin to the omelet, but here, with­out the cheese. For a lean pro­tein, I love to add smoked turkey and sauteed onions and scal­lions. Add a smoothie or fresh fruit and you’ve got a … more




poached eggs

Often times, it’s dif­fi­cult to fig­ure out the cook­ing of eggs when one is dairy-free. Grape­seed oil and Earth Bal­ance spreads are help­ful for scram­bling or fry­ing, but if you want to truly go au nat­u­rale, poach­ing is the way … more




oven roasted bacon

This is my favorite way to make bacon on the week­ends, when it’s more than just a slice or two. This is so deli­cious that my kids have even turned down bacon when they dis­cov­ered it wasn’t “oven bacon.” I … more




banana pumpkin muffins

The sweet­ness and depth of these muffins actu­ally comes from the addi­tion of a ripe banana. In fact, pump­kin and banana are an amaz­ing com­bi­na­tion that you’ll see time and again. With the cin­na­mon, these muffins have the scent of … more




hot quinoa cereal

A nice alter­na­tive to oat­meal with lots of fiber and more pro­tein that you’ll find in any other grain. Active time: 3 min­utes Yield: 1 serv­ing 1 c. water 1/3 c. quinoa flakes pinch of salt hand­ful of blue­ber­ries driz­zle of … more




breakfast quesadilla

Cheese makes this nice and gooey, but feel free to omit it. This is great on the week­ends, with a side of Sweet Potato Hash. Prep time: 10 min­utes Total time: 15 min­utes Yield: Serves 2 2 eggs, whisked until … more




sweet potato hash

Prep Time: 5 min­utes Total Time: 20 min­utes Yield: Serves 4–6 as a side Sweet pota­toes are one my favorite veg­eta­bles and often over­looked in favor of white pota­toes. This is great as a break­fast side or with din­ner. Remem­ber, sweet … more




organic quick oatmeal

Some of us can eat oat­meal and some can’t. If it’s organic, I’ve found I can tol­er­ate it really well. This is the world’s quick­est hot break­fast! Total time: 3 min­utes (seri­ously) Yield: 1 serv­ing 1/2 c. organic quick oat­meal … more




blueberry coffee cake muffins

My hus­band grabs one of these from the freezer and by the time he gets to work, it’s ready to eat. Using Pamela’s mix makes these muffins a snap to throw together. Remem­ber, there’s a tiny bit of milk in here. … more




french toast

There’s noth­ing like a batch of but­tery french toast drowned in maple syrup with the hint of cin­na­mon — a great week­end break­fast or brunch. Serve with Fresh Fruit and enjoy. Prep time: 10 min­utes Total time: 20 min­utes Yield: 4 … more




chocolate chip pancakes

These are our Sat­ur­day morn­ing rit­ual. Remem­ber, there’s a small amount of milk in the mix. Prep time: 5 min­utes Total time: 15 min­utes Yield: Serves 2–4 1 c. Pamela’s Bak­ing & Pan­cake Mix 1 large egg 3/4 c water (but … more




pancakes

I am a big fan of short-cuts and here’s one of my biggest. For those of you who can stand a small amount of milk, I’ve yet to find a mix as good as Pamela’s. My fam­ily loves her gluten-free … more




machaca

Liv­ing in South­ern Cal­i­for­nia, I have had a geo­graph­i­cal addic­tion to Mex­i­can food, which is a cui­sine friendly to those with gluten-intolerance. This is great for a hearty week­end break­fast. Left­over Pot Roast is per­fect for this recipe. Prep time: … more




pasta egg scramble

Sim­ply the best use for left­over pasta. Prep time: 10 min­utes Total time: 20 min­utes Yield: Serves 4 1–2 T olive oil about 2 cups left­over rice pasta — Fusilli (Tin­kyada brand works great) 1/8 c. water 6–8 eggs, whisked until … more




huevos rancheros

This is my family’s favorite break­fast. It really need no accom­pa­ni­ment except a good cup of cof­fee. Prep time: 10 min­utes Total time: 20 min­utes Yield: Serves 2 1 15 oz. can organic black beans, rinsed until water run clear … more




frittata

This is a sta­ple for brunches at our house. I think it’s the quick­est way to serve a bunch of peo­ple warm food at the same time. And it’s great left­over, reheated the next day. This is for peo­ple who can … more




scrambled eggs and bacon

Break­fast can be a real dif­fi­culty for gluten-intolerant peo­ple. This is one of my main­stay break­fasts and clas­sics should never be over­looked. And there’s a great trick for cook­ing eggs with­out but­ter. I use grape­seed because of it’s but­tery fla­vor. … more