Teff Chili

I made a batch of Teff recently and used it in several recipes. Making the batch ahead of time is a time saver when it comes to preparing the meals.

You can use canned beans or dry beans that you have already hydrated. If you use canned beans, drain and rinse them before adding to the pot. 

Ingredients

• Olive oil ... just enough so items do not stick to the pot  
• 1/2 cup diced onion
• 6 cloves of garlic diced
• 4 cups of beans (use a combination of black, pinto, and kidney)
• 2 cups corn (I used frozen) If you use canned, drain the can before adding the corn to the pot.
• 1 can tomatoes (I used fire roasted)
• 2 carrots diced
• 1 TBSP cayenne
• 1 TBSP cumin
• 1 TBSP paprika
• 2 cups cooked teff

Instructions:

• Satue onion, garlic, and carrot in olive oil for a few minutes
• Add spices and tomatoes and stir to combine.
• Add bean, corn, and teff and stir to combine. 
• Bring to a boil. 
• Reduce to simmer, cover, and cook for about 20 minutes. 

Serving options:

• Add salt and pepper to taste 
• Gluten free bread
• Top with avocado
• Top with raw red onion
• Top with gluten free tortilla chips

Pancakes Savory Style

Savory Style Pancakes are a great dinner option. They are my favorite type of meal; a blank canvas that can be customized to fit the taste you are craving and the supplies you have on hand!

The base for the savory pancake is simple to make. The only make ahead ingredient you need is some cooked quinoa.

Ingredients:

1 cup garbanzo bean flour (I used Bob's Red Mill)
1 TBSP nutritional yeast
1 tsp paprika
2 cloves of garlic (minced)
1 TBSP olive oil
1/3 cup cooked quinoa
1 to 1 1/2 cups water (depending on the thickness you wish the pancake to have)
salt and pepper to taste

OPTIONS: add in crushed red pepper, basil, rosemary, or herbs/spices you choose

Instructions:

Combine all of the ingredients and let rest for 15-30 minutes
Heat a pan with some olive oil and make pancakes the size you desire

 

 

Serving Suggestions:

Roasted vegetables
Hummus
Refried beans
Beans/lentils
Pesto 

Italian Variation

• Substitute Italian Seasoning for Paprika
• 2 TBSP nutritional Yeast rather than 1TBSP
• Top with pesto ... OR ALSO add 2 TBSP pesto to the batter 

French Onion Soup ... Reimagined Gluten Free and Vegan

I enjoy making soups. I find there to be something satisfying and comforting about enjoying a bowl or cup of warm soup.

French Onion Soup Memories

French Onion Soup is something that I enjoy ordering in restaurants, but have shied away from ordering since I had to start following a gluten free diet. I loved the warm soup, the melting cheesy and crunchy topping, and the crunchy cheese that oozed down the side of the bowl. Just thinking about a bowl of French Onion soup makes me smile!

A while ago I found a recipe that I liked and have been able to make french onion soup at home ... deconstructed with gluten free bread and melted cheese on the side! I can, once again, enjoy one of my comfort foods.

French Onion Soup ... Re-imagined

This recipe takes the soup to a new level ... adding Beyond Meat Crumbles makes the soup more of a meal. I enjoy the soup with toasted gluten free bread or add some melted cheese.

The soup is GLUTEN FREE and VEGAN. If you use dairy free cheese and a gluten free vegan bread then the entire meal remains gluten free and vegan. Three brands of bread that are gluten free and vegan include: Food for Life, bFree, and Little Northern Bakehouse.

Ingredients:

• 3 large onions (size of a man's fist) ... use a variety or all sweet onions
• 6 cups of low sodium vegetable broth
• 1/4 cup balsamic vinegar
• 1 TBSP thyme
• 2 -4 tbsp olive oil
• salt and pepper to taste 
• OPTION: 1 Package Beyond Meat Crumbles

Instructions:

• Dice the onions into small pieces of relatively uniform size
• Add the onions, thyme, and olive oil to a soup pan on medium
• As the onion begins to caramelize, add the balsamic and continue to cook down the onions ... turn the burner down to medium low and stir from time to time ... after about an hour the liquid should have evaporated and the onions soft and caramel in color
• Add the vegetable broth and bring to a boil
• Reduce the heat and simmer for about 15 minutes
• OPTION: Add the Beyond Meat Crumbles and stir into the soup. Cook an additional 15 minutes for flavors to marry

Serve 

Enjoy a bowl or cup of soup on its own or with toasted gluten free, vegan bread with melted cheese

Gluten Free Hope & Sesame Qiche

I did an experiment with my tried-and-true Gluten Free Quiche recipe. I substituted SESAME MILK for almond milk in my recipe and LOVED IT!

Sesame Milk vs Almond Milk Experiment

I used unflavored original Hope & Sesame Milk in the recipe and the swap was not detectable in the texture. I DID NOTICE a slight change in the flavor. Original almond milk (any brand) contains quite a bit of sugar. The use of unflavored sesame milk removed the slightly sweet taste from the quiche that the almond milk provided. I made a second quiche and used original Hope & Sesame and the flavor difference was mitigated. Original Hope & Sesame Milk was a 1-1 match for almond milk in my quiche recipe.

Bottom Line

Quiche is a dish that can take on the flavors of the vegetables that are used in it. The next time I make the quiche I will use unflavored Hope & Sesame if I am trying to lean my dish in a savory direction and the original if I am looking for a sweeter hint in the dish. Hope & Sesame Milk is made from organic sesame seeds. Sesame milk is nutritious, tastes great, and is a better option for the environment as it is made from a drought tolerant crop that revitalizes the soil.

A Simple Salad with CRUNCH

During the HEAT of the summer many people enjoy eating COOL foods. A salad can become a meal with the addition of flavors, textures, and nutrients. Your salad can be made to fit your dietary needs.

A GLUTEN FREE addition to a salad can be Immuno-Viva Core. A teaspoon added to the salad (as part of oil and vinegar dressing) can help support the heart, skin, and immune system.

A GLUTEN FREE addition to a salad can be HandfullsSnacks Crunch Bites or Fusions. The picture below includes Crunch Bites Sea Salt added to a salad along with raisins and red pepper. My salad was made from zucchini spirals and red cabbage (diced/shredded).

Recipe for one salad:

• 1 cup shredded zucchini (or yellow crook neck squash)
• 1 cup diced/shredded cabbage
• 1/2 cup diced bell pepper
• 1/2 cup dried fruits
• HANDFULL of Crunch Bites (about 1/2 cup) 
• Oil and vinegar dressing ... with a pinch of crushed red pepper flakes to taste

Pasta Variations featuring Explore Cuisine

I love using Edamame Pasta from Explore Cuisine as it is naturally high in protein and fiber, two things I seek out in my meals. Due to the protein in the pasta, it can be prepared for a gluten free, vegan, or vegetarian meal; you decide each time you use it!

I believe life is a blank canvas; a masterpiece waiting to be created through food, fitness, family, and friends. My blank canvas for this meal was Explore Cuisine Gluten Free Edamame and Mung Bean Fettuccine. I coupled the pasta with some great produce from the farmer's market and created a meal.

One thing I go for when using a variety of vegetables in a dish is COLOR. I like to include as many colors in the rainbow in my meal to ensure I am getting a variety of nutrients.


Ingredients: (Serves Two)
1.5 cups Explore Cuisine Gluten Free Edamame and Mung Bean Fettuccine
HINT: I purchase my Explore Cuisine products from the Gluten-Free Mall for Gluten-Free Foods
2 cups of diced fresh vegetables (diced into uniform sizes if possible for even cooking purposes)
1 TBSP butter (no salt)
6 cloves of garlic
Oilve oil to sautee vegetables
4 TBSP squeezed lemon (careful not to add seeds) or lemon juice
1 cup of diced cooked shrimp, chicken, garbanzo beans, or tofu (if desired)
1-2 tsp crushed red pepper if you wish extra spice

Instructions:

• Dice and sautee vegetables in olive oil and garlic
• OPTIONAL: add reduced sodium vegetable broth for added flavor (1/4 cup)
• When the vegetables are almost done, prepare the water to cook the pasta
• Cook the pasta to el dente, just short of package instructions
• Drain 90% of the water
• Add the pasta and remaining water to the vegetables  
• When the water is almost absorbed, add the butter and lemon
• Add the additional protein if desired

Serve in a bowl and garnish with fresh basil, rosemary, or shredded Parmesan cheese if you desire

Spring Risotto

I made a full chicken over the weekend so I had leftovers to make in to other meals. The Spring Risotto I made features colorful green leeks, red bell pepper, and orange bell pepper.

Ingredients:
1.5 cups Arborio rice
3 cups low sodium chicken broth
3 cloves diced garlic
1/2 cup diced sweet onion
olive oil to saute' aromatics
2 cups diced vegetables
1 cup diced chicken
3/4 cups Italian cheese blend

Instructions
Satue' the onion and garlic in a pot with a few TBSP olive oil on medium heat
Add rice and coat with the oil and aromatics mixture
Add broth and turn heat to low
1/2 way through cooking, add the chicken and vegetables
(Monitor liquid absorption - you may need to add more to soften rice)
Just before the liquid is absorbed, add the cheese and mix
Add basil leaf on top when you serve

Read more from DeliciousLiving about Spring Vegetables in Stores Now!

Edamame and Mung Bean Pasta with Chicken, Peppers, and Onions

I roasted a chicken this weekend so that I could use it in a variety of ways during the week: sandwiches, pasta, and pizza are just some of the many uses I have in mind.

Today I made Edamame and Mung Bean Pasta with Chicken, Peppers, and Onions for my lunch. We eat with our eyes first so I tried to make a colorful dish green noodles and orange bell peppers.

Ingredients:
1 cup (dry) Explore Cuisine Organic Edamame & Mung Bean Fettuccine
1 cup diced cooked chicken
1 cup diced onion and bell pepper

Customize the flavor profile:
2 TBSP fresh diced basil or McCormick Sweet Onion and Herb, or rosemary

Pesto Pizza...Holiday Style

During the holidays I look to add traditional flavors and colors to a meal to add a festive flair to the day!

Making a pizza from a frozen crust is a time saving meal as it takes little time to prepare and can be customized to fit the flavor profile you are interested in at the moment.

I like to use Udi's Gluten Free Pizza Crust or Smartflour Gluten Free Pizza Crusts when I make a pizza from scratch.

While you preheat the oven you can prep the pizza toppings. The meal can be on the table in 30 minutes or less. You can add a cup/bowl of soup or a salad to accompany your pizza if you wish.

Pizza Pictured Here:

• Homemade pesto sauce (enough to coat crust)
• 2 minced cloves of garlic
• 1/2 cup diced Vidalia onions
• 1/2 large red bell pepper (or 1 small/medium size) - roasted and sliced lengthwise
• 12 thin asparagus spears (or 6 thick spears) - roasted and diced
• 1/2 to 3/4 cup of graded Parmesan Cheese (enough to cover toppings) 

Instructions:

• Spread pesto on crust
• Layer toppings in a creative and eye pleasing pattern
• Cover with cheese
• Cook according to crust instructions

NOTE: I used roasted vegetables that had been prepared earlier as I like the nutty flavor that comes from the roasting. You can use raw vegetables if you wish.

Gluten Free Sandwich Series #1: Chicken Breast with Olive Tapenade

As a schoolteacher I view late August and early September as BACK TO SCHOOL SEASON. For me it means getting back into routine and spending MORE time working and less time in the kitchen/at the dinner table.

This fall I am doing a SANDWICH SERIES on the blog. I am highlighting quick and easy GROWN UP SANDWICHES that can be made for that busy weekend when you have to take children to games and practices, that work night where you need to be your son or daughter's #1 fan and have little time to cook, or that day when you need to use leftovers so they do not spoil. We all strive for a meal where we can take some time to decompress after a busy day but do not always have that luxury. A sandwich can be made in relatively no time and can be accompanied by a salad, cooked vegetables, vegetables or gluten free chips and hummus, or some fruit. A sandwich can be taken on the go to be consumed at a game or other event. Take the time to plan your meal so that you do not have to go through a drive through line and order into a "box".

Today's sandwich is CHICKEN BREAST WITH OLIVE TAPENADE

Base Ingredients:
Gluten Free Bread of choice (in this photo I used Udi's Millet Chia)
Chicken breast (cooked)
Olive tapenade (you can make your own or buy the spread - when I make my own I OMIT the anchovies)
OPTION: Swap out the sauce...use PESTO or BBQ sauce instead of the olive tapenade
Lettuce (other green of your choice) or sprouts to add to the sandwich for texture

Instructions:

1. I bake an organic chicken breast  in non-stick aluminum foil in the oven to be used for a sandwich later in the week (planning ahead saves time when you know in advance you will be facing a time crunch)
2. When you are ready to make your sandwich, toast the bread you wish to use and get out all the ingredients
3. OPTIONAL: You can warm your chicken while the bread is toasting if you like
4. When the bread is done, spread the tapenade on each slice and add the chicken and/or greens/sprouts.
5. Serve or put in a container to take with you and enjoy later

Pancake a la Amsterdam

A MEMORABLE meal in Amsterdam was a gluten free pancake...yes a SAVORY PANCAKE. My husband and I were told to have pancakes by our friends when we told them we were traveling to Amsterdam. Once we got there we researched gluten free pancake options and saw that the options were greater than we anticipated. Not only were there a few places from which to choose, but there were options for breakfast and lunch pancakes. Most restaurants serving pancakes were open until mid to late afternoon. We decided to go for a savory lunch pancake as that was something new for us!

Once we got to the restaurant we were amazed! The place was packed with people and the wait was 30-45 minutes. It was worth the wait!

The pancake texture was between an American version of a crepe and a pancake. I ordered a pancake with vegetables and pesto sauce and decided I needed to find a way to recreate at home so we could enjoy savory "Amsterdam Style" Pancakes.

I took a crepe recipe from Pamela's Products (Baking and Pancake Mix) and modified it until I achieved the desired texture.

Base Recipe I Devised:
1 1/3 cup Pamela's Baking and Pancake Mix
1 egg at room temperature (I use free range eggs when possible)
1 cup Almond Milk

Additional Ingredients:
Oil (I used walnut oil)
Pesto Sauce
Basil
Shrimp
Vegetables - onion and zucchini (colored bell peppers work well also)

Preparation and Cooking Instructions:

• I used a mandolin to cut thin slices of onion and zucchini (fresh from the garden)
• I mixed the pancake, heated and oiled the pan, then added the pancake. Similar to cooking a crepe, I added the mix to the center of the pan and rotated the pan until and batter went almost to the edges. THEN I added the thin sliced vegetables to the pancake in a decorative pattern.
• I flipped the pancake when bubbled formed in the middle...about 3-5 minutes into the cooking process
• In a separate pan I sauteed shrimp and served the shrimp as a garnish (as a vegetarian was eating the meal with us). The shrimp could be precooked, diced, and added to the pancake if you wish. 
• Serve warm...the pesto sauce can be drizzled on the pancake or in a ramekin and used as a dipping sauce
• I garnished with fresh basil BUT it could be diced and also added to the pancake while cooking to layer the flavor.

There are numerous possibilities for the Pancake a la Amsterdam...as I experiment I will share them with you!

Gluten Free Barbecue Chicken Pizza

I decided to make a pizza with barbecue sauce rather than a traditional tomato based sauce. I layered the barbecue flavor by baking a chicken breast in the oven in barbecue sauce then cutting it and adding it to the pizza.

Understanding that food is first eaten with the eyes rather than the taste buds, I prepared a multi-colored presentation to make the food more enticing. I added gluten free barbecue sauce to the crust then added diced garlic and Maui onions and yellow bell pepper slices made on the mandolin.

I used Udi’s Gluten Free Pizza Crust for this recipe. The crust is thin and remains crispy from outer crust to center.

Base Ingredients:

1 chicken breast – sliced (I baked in gluten free barbecue sauce)

1/2 Yellow bell pepper

6 cloves of garlic

1/4 Maui onion

1/4 -1/2 cup gluten free barbecue sauce

1/2 – 1 cup Grated Parmesan or Mozzarella Cheese

Variations:

Add or substitute red or orange bell peppers

Substitute shallots or leeks for the Maui onion

Instructions:

1.     Precook the chicken breast

2.     Preheat oven to 450

3.     Use a mandolin to slice the onion and yellow bell pepper

4.     Dice the garlic

5.     Layer the crust with sauce, garlic, onion and pepper, chicken, and cheese

6.     Bake until the cheese melts and the edge of the crust begins to turn golden brown (about 15 minutes)

7.     Let rest for 5 minutes

8.     Cut and enjoy!

Gluten Free Pasta Dinner With FRESH ZUCCHINI Noodles

I was given a great vegetable spiraling device by a co-worker. I love using it to make zucchini ribbons to add to a dish of pasta. The zucchini spirals can be the stand-alone noodles for this dish, or you can also add gluten free pasta along with the zucchini ribbons for a heartier meal.

This dish can be made with the ground meat of your choice, sausage of your choice, or a marinara sauce. Adding crushed red pepper would add some heat to the dish while adding some carrots to the sauce would add a sweeter flavor.

Sauce Base Ingredients:

1 LB ground meat

6 cloves of garlic depending on size

2 inches of a leek or 1/2 a medium onion or 2 shallots

2 to 3 cups of a homemade pasta sauce or jar or pasta sauce

Instructions:

Sautee the garlic, leek, and ground meat in a pan until the meat is nearly cooked through. Stirring as you do so that the meat does not form clumps.

Add sauce, stir, cover, and reduce heat to low.

Pasta:

1 zucchini (I used one about two inches in diameter and about 10 inches in length)

2 cups of gluten free pasta (I used elbows for this recipe)

Instructions:

Bring a quart of water to a boil and add gluten free noodles

Cook about 1/2 the recommended time then add the zucchini ribbons to the boiling water (about 2-3 minutes). 

Check the pasta 2-3 minutes shy of the suggested cooking time – check to see if they are “done” to your liking.

Remove, drain in a colander, and serve.

Serving Suggestion:

Top with roasted vegetable such as crookneck squash or bell pepper

Top with grated parmesan (imported from Italy if you can find it in your store)

Smart Flour Garden Margherita Pizza

I have decided to do a pizza series on my blog to look into the gluten free pizza crusts that are available on the market, the gluten free pizza crust mixes, and the frozen gluten free pizzas that are available. I am starting my journey with Smart Flour Pizza Crusts. The crust by itself has a bread-like texture that reminds me of traditional pizza crusts. The crust is thin but has a chewy texture that makes you think you are still eating the pizza crust you used to be able to eat. The Smart Flour crusts are found in the freezer section at the grocery store. They come 2 in a (re-sealable) pack.

I have enjoyed cooking with the crusts and making the pizza I desire, so I decided to try one the of Smart Flour creations. I purchased the Garden Margherita Pizza and cooked it according to the specifications on the package. I made a salad as a side and my husband and I enjoyed a gluten free and vegetarian dinner.

The pizza crust was chewy and made you forget you were eating a gluten free pizza. The sauce and cheese were proportioned well. The sauce had a slightly sweet rather than spicy taste.

My husband and I enjoyed half a pizza each with a salad to accompany it. This meal was satisfying after working out on a busy weekday. From this picture you can just make out the indentations for the 8 slices. You can cut along those lines or create slices the size you prefer.

I look forward to trying another one of Smart Flour’s creations!

Potato Leek Asparagus Pizza

 

I have decided to do a pizza series on my blog to look into the gluten free pizza crusts that are available on the market, the gluten free pizza crust mixes, and the frozen gluten free pizzas that are available. I am starting my journey with Smart Flour Pizza Crusts. The crust by itself has a bread-like texture that reminds me of traditional pizza crusts. The crust is thin but has a chewy texture that makes you think you are still eating the pizza crust you used to be able to eat. The Smart Flour crusts are found in the freezer section at the grocery store. They come 2 in a (re-sealable) pack.

I decided to make a pizza that did NOT utilize a red sauce as red sauce predominates the premade pizzas on the market. The beans I used were rehydrated, but canned beans can be used just as easily. If using canned beans, make sure to drain and rinse prior to use. Reserve 2-4 TBSP of liquid in case you need to add liquid to the beans as you put them into the food processor and grind into a paste (a white sauce).

My inspiration for this pizza came from one of my favorite soups, Potato Leek Soup.

Sauce Ingredients:

2 cups of white beans

4 cloves of garlic

4 TBSP crushed red pepper

Directions:

Pulse the beans and garlic into a paste of desired texture. Add liquid if necessary.

Place the white sauce on the pizza crust to your desired thickness. (Store any extra to use as a dip with crackers). Sprinkle crushed red pepper on top of the bean sauce.

Topping Ingredients:

Baked potato

Leek

Asparagus

Mozzarella or Parmesan cheese (on non-dairy)

Directions:

·      Bake the potato ahead of time and let it cool so that it cuts much easier. Cut the potato into even sized slivers. Layer on top of the sauce.

·      Preheat oven to 400

·      Cut 2 inches of the leek using a mandolin then rinse.

·      Prepare 20 asparagus spears by “snapping” off woody bottom edge. Cut stems in half and rinse.

·      Add asparagus and leek to a pan with ¼ cup of water or low salt vegetable broth and 1 tbsp butter. Cook until asparagus is el dente.

·      Add leeks to the pizza on top of the potatoes.

·      Add asparagus spears to the pizza (I staggered for a pretty look – remember we eat with our eyes so the better the food looks…the better we THINK it will taste).

·      Add 1-1.5 cups of cheese (depending on your preference)

·      Bake 15-25 minutes depending on the heat of your oven.

·      Let cool for about 5 minutes then cut

Sunshine Vegetarian Pizza

 

I have decided to do a pizza series on my blog to look into the gluten free pizza crusts that are available on the market, the gluten free pizza crust mixes, and the frozen gluten free pizzas that are available. I am starting my journey with Smart Flour Pizza Crusts. The crust by itself has a bread-like texture that reminds me of traditional pizza crusts. The crust is thin but has a chewy texture that makes you think you are still eating the pizza crust you used to be able to eat. The Smart Flour crusts are found in the freezer section at the grocery store. They come 2 in a (re-sealable) pack.

I decided to make a pizza that did NOT utilize a red sauce as red sauce predominates the pre-made pizzas on the market. The beans I used were re-hydrated, but canned beans can be used just as easily. If using canned beans, make sure to drain and rinse prior to use. Reserve 2-4 TBSP of liquid in case you need to add liquid to the beans as you put them into the food processor and grind into a paste (a white sauce).

The inspiration for this pizza came from the sunny day at the local farmer’s market. I picked up the first batch of squash for the season as well as some peppers that were on sale. The sunshine and the seasonal ingredients drew me to make a pizza that reflects the colors of the sun.

Sauce Ingredients:

2 cups of white beans

4 cloves of garlic

4 TBSP crushed red pepper

Directions:

Pulse the beans and garlic into a paste of desired texture. Add liquid if necessary.

Place the white sauce on the pizza crust to your desired thickness. (Store any extra to use as a dip with crackers). Sprinkle crushed red pepper on top of the bean sauce.

Topping Ingredients:

Onion

Red bell pepper – orange can be used as well

Yellow crookneck squash (green zucchini can be substituted)

Mozzarella or Parmesan cheese (on non-dairy)

Directions:

·      Preheat oven to 400

·      Cut 1/4 an yellow onion (or sweet Vidalia) with a mandolin to ensure even slices and transfer to a pan with 1 tbsp butter, 1 tbsp brown sugar, 1 tbsp balsamic vinegar, and 1/4 cup water (or low sodium vegetable broth). Sautee until caramelized.

·      Cut 6 small sweet red bell peppers or one large using a mandolin to ensure even size slices.

·      Cut 4 small yellow crookneck squashes (2 inch size squashes) with a mandolin to ensure even slices.

·      Arrange vegetables on the pizza to create a pleasing sight…remember we eat with our eyes so the better the food looks…the better we THINK it will taste.

·      Add 1-1.5 cups of cheese (depending on your preference)

·      Bake 15-25 minutes depending on the heat of your oven.

·      Let cool for about 5 minutes then cut

Fried Quiona

Inspired by fried rice, this QUINOA recipe adds protein and fiber to your meal. Rice is a common starch for those on a Gluten Free diet, but one has to be careful not to eat too much of one item in order to fuel their body with a variety of nutrients. This recipe is a “quick fix” if the quinoa is made ahead of time. If not, add about 20 minutes for the quinoa cooking process.

Enjoy this Gluten Free meal as a savory breakfast. If you wish to serve this for lunch or dinner, include a Gluten Free roll or crackers and a cup of mint or ginger tea. Enjoy this meal as part of your  YogaLean lifestyle.

Ingredients:

1 Cup of cooked quinoa per person being served (follow package directions for cooking quinoa)

1 Cup of diced vegetables per person being served

1 TBSP Unsalted butter

1 Cup Low Salt Vegetable Broth

2 Eggs per person being served

Instructions:

·      Rinse and dice the vegetables you wish to use. I used yellow pepper and beet green leaves in this recipe.

·      Add the vegetables to a pan with the butter and vegetable broth.

·      While the vegetables are cooking, scramble the eggs in another pan.  If necessary, add butter to the pan so the eggs do not stick (you know your cooking equipment).

·      When the liquid is almost absorbed in the vegetable pan, add 1 cup of cooked quinoa per person. Stir until liquid is absorbed.

·      Add the eggs and stir to combine.

Serving Options:

Serve in a bowl as is or sprinkle with sesame seeds for additional texture.

Add crushed red pepper if you wish some heat.

Savory Main Dish Gluten Free Crepes

Gluten Free Crepes CAN BE for...Lunch...Snack…or Dinner

Once I find something I like, I have a tendency to eat the same thing day after day. Therefore, I make a concerted effort to discover new recipes and modify them to diversify my meals! My Gluten Free Breakfast Crepe recipe can be used to make savory crepes for lunch, snack, or dinner! The beauty of the crepe is that you can fill it with a variety of ingredients. Each crepe you make for yourself can be different and each crepe made for a family can be filled with ingredients that fit personal tastes.

Ingredients:
1 Cup Pamela’s Baking & Pancake mix
3/4 Cup Milk of your choice (I used Almond Milk)
1/4 Cup Water
1 Large Egg
1 TBSP Oil (I used coconut oil)
1 TBSP Vanilla Flavoring (I used vanilla flavored gluten free protein powder but you can use vanilla extract or substitute almond extract)
1/2 Cup Ground Flaxseed Meal (I use Bob’s Red Mill)
Additional oil for the pan (I used Walnut)
Filling and garnish of your choice

Instructions: (Makes 4-6 crepes)
Combine ingredients and remove as many “lumps” as possible
Heat the pan with a small amount of oil
Scoop 1/4 Cup of the batter and add to the hot pan. Turn the pan in a circle trying to get batter to form a thin layer on the bottom of the pan.
Use a spatula to start to lift the edges and make your way, carefully to the center. (Add additional oil of batter sticks…start conservative…add more as needed)
Carefully flip crepe. Cook 1-2 minutes on the second side.
Serve or cover with a cloth or parchment and make additional crepes.

Fillings:
Ham and cheese
Meat and cheese
Tuna and cheese
Cheese of your choice (grilled cheese/cheese quesadilla inspired)
Cheese and roasted vegetable of your choice…add pesto or salsa
BLT
Vegetarian…Thinly sliced, roasted peppers, potato or sweet potato, squash, zucchini, or eggplant…with pesto sauce
Mozzarella, tomato, and basil

PICTURED: Ham and Brie with Spinach Garnish