Adapted from Good Housekeeping Magazine
Doris Kinney Well Seasoned
- 1 cup brown rice flour
- 2 Tablespoon Arrowroot
- 1/4 cup potato starch
- 1/4 cup tapioca flour
- 1/4 cup millet flour
- 1/2 cup chia seed flour, or almond flour
- 1 3/4 teaspoon guar gum or Chia seed gel—(9 parts water to 1 part seeds set for 15 minutes)
- 1/2 teaspoon salt
- 2 1/4 teaspoon yeast
- 2 Tablespoon honey
- 1 cup water, warm or as needed
- 3 large eggs
- 3 Tablespoon olive oil
- 1 teaspoon apple cider vinegar
Proof yeast using 1/2 c warm water plus 1 T honey. Set aside. Grease an 8×4 loaf pan. Combine flours, arrowroot, potato starch, xantham and salt. Set aside. In a small bowl mix eggs, oil vinegar and remaining agave. Add remaining water to dry ingredients. Add wet ingredients and yeast mixture to dry ingredients.
Use either stand mixer or hand mixer on low to combine then raise to medium for 4 minutes. Turn dough into prepared pan. Cover with plastic wrap. Let rise till either doubled in bulk or within 1/4 inch from top of pan. Should be between 15-30 minutes.
Preheat oven to 375 when bread has risen to 3/4 inch from top of pan. Bake 50-60 minutes covering with foil after 20 minutes. I get best results at 60 minutes
with my oven. Remove from oven and allow to cool 20 minutes before cutting.
- 1 cup buckwheat flour
- 1/2 cup Brown Rice Flour
- 1/2 cup Almond meal
- 2 teaspoons double acting baking powder
- 1 teaspoon baking soda
- 1 packet of Stevia
- 1 teaspoon salt
Mix dry ingredients in a large bowl.
Add to the mixture from a separate bowl:
2 beaten eggs
1/4 cup melted butter
2 cups buttermilk, or whole milk with a teaspoon of vinegar
1 teaspoon vanilla extract
Cook on a greased hot griddle until bubbly. Flip pancakes once and heat until lightly browned on the bottom. Serve with whipped cream or plain yogurt and fresh or frozen fruit.
- 2 1/4 cup flour
- 1/2 cup flax meal
- 3/4 cup turbinado sugar
- 1 tablespoon aluminum free baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1 cup pureed pumpkin
- 3/4 cup sour cream
- 1/3 cup milk
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 2 large eggs beaten
Preheat oven to 375 degrees.
Spoon flour in measuring cup, level with a knife. Combine flour and next 8 ingredients in a medium bowl. Make a well in the center of mixture.
Combine pumpkin and next 5 ingredients, add to the flour mixture, stirring just until moist. Spoon batter into 18 muffin cups, sprayed lightly with cooking spray.
Bake at 375 degrees for 20-25 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pans and cool on a wire rack.
- 4 free range chicken eggs
- 1 teaspoon light vinegar (rice, apple cider, or white wine)
- About 4 cups water
- 1 cup thinly sliced leeks, white part only
- 6 medium cloves garlic, sliced
- 4 cups chopped kale
- 3 +1 tablespoons chicken broth
- 2 tablespoons fresh lemon juice
- salt and black pepper to taste
Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs. While water is coming to a simmer, heat 1 tablespoon broth in a separate stainless steel 10-12 inch skillet. Saute sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to saute stirring constantly for another minute.
Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally. When done season with salt and pepper.
Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Do not add any salt to the poaching water for the eggs. Salt has a tendency to dissolve the egg whites. Remove from vinegar water with slotted spoon and place on top of a towel first before placing on the greens.
- 1 egg
- 1 slice sprouted grain bread, or gluten-free bread
- Fresh herbs-dill, thyme, basil
Boil an inch or more of water in a small frying pan. Crack an egg into the boiling water, cover, and turn to simmer for a minute or longer depending on how you like your egg. Spoon out egg onto toasted, buttered, whole grain bread or gluten-free bread. Garnish with herbs. Add greens such as spinach with the meal.
From Cory Smith
- 1 1/2 cup flour
- 1 cup oat bran
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon or more honey or pure maple syrup, or both
- 3 mashed bananas
- 3/4 cup applesauce
Mix all ingredients together well. Spoon into oiled mini muffin tins. Bake for 10 minutes at 400 degrees. Remove from oven, cool slightly, then remove from pan to rack to cool. Enjoy with a pat of butter!
From Living Fuel
Prepare 1 serving (1/2 cup) of oats with water as directed. Let sit about 2 minutes for the oatmeal to absorb water. Add 1 scoop of LivingFuel SuperBerry Ultimate, or other protein shake, and stir. Stir in 1/2 cup coconut milk, or almond milk or hemp milk.
Add any of the following: banana, blueberries, cranberries, strawberries, raspberries, almond butter, cinnamon, dark chocolate chips, raw honey, flaxseed meal, sea salt, Stevia.
- 1 bunch fresh organic spinach, chopped
- 3 cups mushrooms, chopped
- 4 oz. raw cheese, grated
- 10-12 organic eggs
- 1/2 cup organic cream
- salt and pepper
- 1 heaping teaspoon prepared mustard
- 1/2 stick butter (2 oz.) melted
Preheat oven to 350 degrees
Place spinach evenly in greased, 9×13 glass baking dish. Spread mushrooms evenly over spinach.
In a medium sized bowl, break the eggs. Add melted butter, cream and mustard. Add black pepper and salt. Whiz using blender or hand whisk.
Pour egg mixture evenly over spinach and mushrooms. Sprinkle grated cheese evenly over top. Cover the dish with foil. Bake for 35-40 minutes. Serve with salad.
From Pam Johnson
- 1/2 pound turkey sausage
- 1 teaspoon vegetable oil
- 3 medium gold or red potatoes, peeled, quartered and thinly sliced
- 5 large eggs
- 7 large egg whites
- 1 pint cottage cheese
- 4 ounces (1 1/4 cups) sharp Cheddar cheese, grated
- 2 ounces (1 cup) Parmesan cheese, grated
- 2 4-ounce cans green chilies, drained and chopped
- 1/3 cup Gluten free baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Place oven rack in top third of oven and preheat to 350 degreees. Lightly oil a 9×13 inch baking dish. In a large skillet over medium heat, cook sausage until no longer pink, breaking it up with a wooden spoon. Transfer to a paper towel to drain, blotting the top with a second paper towel.
Wipe the skillet clean and add oil, heat over medium-high heat. Add the potatoes and saute until tender and browned, 10-12 minutes. Reduce heat if potatoes are becoming too dark. Let cool slightly.
In a large bowl, whisk together eggs and whites. Add cottage, Cheddar and Parmesan cheeses, chilies, flour, baking powder, salt and pepper and whisk to mix thoroughly. Add the cooked sausage, crumbling up any large pieces, and the potatoes; mix well. Pour into the prepared dish. Bake for 30 to 35 minutes, or until golden on top and set in the center.
- 1 banana, or tomato, sliced
- 1 cup cottage cheese
- 1/2 chopped almonds, or walnuts
- 1/4 cup sunflower seeds
- 1 tablespoon flaxseed meal
- Dash of paprika
Prepare banana or tomato. Place in a small bowl. Add the next five ingredients. Serve chilled.
- 8 oz. turkey sausage
- 8 oz portabella mushrooms sliced
- 4 slices whole wheat bread
- Seasoning salt, ground pepper
- 1 1/2 cups milk
- 8 oz Ricotta cheese
- 1/4 cup flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 12 large eggs, beaten
- 8 oz Monterey Jack and Cheddar cheese, shredded
- 1 cup raw broccoli florets
- 1 cup chopped scallions, green and white part
Brown sausage 5 minutes in a skillet over medium heat. Add mushrooms and saute about 4 minutes; season with black pepper. Remove from heat. Spray a 9×13 inch baking pan with nonstick cooking spray. Toast the bread; spread with butter and sprinkle with seasoning salt. Cut into strips and line bottom of pan. In a large mixing bowl, combine milk and Ricotta cheese. Whisk in flour, baking powder and salt. Add eggs one at a time and whisk until mixed well. Stir in sausage and mushrooms, cheeses, broccoli, and green onions. Pour into prepared pan, cover and refrigerate overnight. Preheat oven to 350. Bake uncovered for about 60 minutes until set and center only slightly jiggles. Cool 5-10 minutes before serving.
Makes 8, 10oz servings.
1/2 cup Pamela’s Gluten-free Baking Mix
1/2 cup Quinoa Flakes
2 tablespoons raw honey
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Himalayan Pink Salt
2 Ripe bananas
oil for coating
Preheat oven to 400 degrees. Mix flour and flakes with dry indredients. In a separate bowl, mix together bananas, eggs, and honey. For more moist muffins, add 1-2 teaspoons of coconut oil. Add to dry ingredients. Pour into greased muffin tins half full. Bake 20-25 minutes at 400 degrees. Cool slightly before removing muffins from tin.