Rosemary and Thyme Breakfast Potatoes with Smoked Sausage (Gluten Free and Dairy Free)

I have been trying my hand at container gardening lately.  I will say that my herbs are growing like crazy, everything else…not so much.  With that being said, I have been trying to use as much of my fresh herbs in as many recipes as possible to make sure the herbs continue to flourish.  You can use dried herbs too if you do not have fresh herbs readily available.   Just do not use as much in dried herbs as fresh as they have a more concentrated flavor.

This is a great “comfort food” breakfast.  Let me know what you think!

RECIPE:

6 medium Gold Potatoes, diced

2 medium Onion, diced

1 medium green pepper, diced

1/4 cup fresh thyme

1/3 cup fresh rosemary

1 tbsp garlic powder

1 tbsp kosher salt

2 tbsp olive oil (possibly 1 to 2 tbsp more if potatoes dry out)

***Optional- add gluten free smoke sausage or breakfast meat of choice

Put the olive oil in a skillet, dice potatoes and cook over medium heat for about five minutes.

Add the diced onion, diced pepper, and salt.  Cook for about 10 minutes and add the thyme, rosemary, and garlic powder.

Cook until veggies are soft and potatoes are done and browned.  I used a smoked sausage that I found in the market down here in Florida.

If you cannot find this exact sausage, try any gluten free substitute you wish and add it halfway through the cooking process and let the flavor and fat seep into the potatoes.

 Please note that I needed more olive oil periodically throughout the cooking process to keep the potatoes from drying out and sticking to the bottom of the pan.  However, if you are using this smoked sausage or a meat with fat that will release as it cooks,  you will not need to add any more.  The fat will coat the potatoes.  Just watch your urge to add more oil before you add the meat because you can end up with a very greasy dish.

When I served this I placed two fried eggs on top and it is so delicious as the yolks break and run over the potatoes.  This was a big hit.  I hope you will consider this as a breakfast option the next time you do not know what to make. this would be awesome with sausage, ham, even bacon.  I would pre-cook the bacon by itself and add it at the end though.

This is truly a dish you can become passionate about! 😉

This is a fork full of deliciousness!!!

Here is to a passionate palate breakfast!

~Kimberly

Cinnamon Applesauce Quick Bread (Gluten Free and Dairy Free)

I have said it before and I will say it again.  Sometimes mishaps bring about the best results.  Here is the honest truth.  This was supposed to be banana bread.  However, banana bread is difficult to make when you have a bunch of ingredients in a bowl already only to discover that you only have two of the six bananas you need in the freezer!  So I had to figure out what I was going to add and applesauce became the solution.  This turned into something that I will make often.  The crumb is soft and delicate and this is just super satisfying in the morning with a cup of coffee!  Well, really at any point of the day with any beverage!  I hope you enjoy my little blunder as much as I do!  Now go bake yourselves a couple of loaves of this amazingness!

Recipe:

2 cups millet flour

3/4 cup sorghum flour

3/4 cup potato starch

1 cup raw cane sugar

4 tsp baking powder

2 tsp baking soda

1 tsp kosher salt

2 tsp cinnamon

2 medium very ripe bananas

1 1/3 cups applesauce

1/3 cup coconut oil

4 tbsp cashew milk (or non-dairy milk of choice)

4 eggs

In a large bowl combine the flours, starch, baking powder, baking soda, salt, and cinnamon.  In the bowl of an electric mixer combine the bananas, applesauce, coconut oil, milk, eggs and sugar.  Beat the wet ingredients until well combined.  Gradually mix in the flour mixture, periodically scraping down the sides of the bowl.

Grease two loaf pans with coconut oil and pour half of the batter in one pan and the rest in the other.  Bake at 350 degrees until browned and a toothpick comes out clean.  Approximately 55 minutes.  When the bread no longer has a wetness to the top and it is starting to brown, place a sheet of foil over the top of both pans in the oven and leave it until the loaves are fully baked.  This will prevent the tops from becoming over-baked.

This is truly a great mistake.  I am so glad I messed this one up! 🙂

Eat Passionately,

~Kimberly

Biscuit “Buns” (Gluten Free and Dairy Free)

I have been trying to make the perfect gluten free biscuit.  This is not an easy task unless you use all of these strange EXPENSIVE ingredients and even then it is not guaranteed to turn out any better than a hockey puck.  So after many attempts at this task and either failing or not getting exactly what I wanted, I decided, what does one more try matter? 🙂

I believe I am the closest I can be.  These did not rise up to Pillsbury Grands status but they have a fabulous texture that is EXACTLY the same as a regular biscuit.  I could not believe it.  I used no weird tapioca starches, no gums, and no sugar!  These are truly awesome.  They are the perfect size for biscuits and gravy, Benedicts, or even just by themselves with jam or honey.

I adapted this recipe from the one found in a very old Better Homes and Gardens recipe book that I have had for years.  They are quick to bring together and simply delicious!  Let me know what you think!

Recipe:

1 cup millet flour

1/2 cup oat flour

1/2 cup potato starch (not potato flour)

1  tbsp baking powder

1/2 tsp cream of tartar

1/4 tsp salt

1/2 cup coconut oil (In solid form, not liquefied)

2/3 cup cashew milk (or any non-dairy milk of choice)

Stir all of the dry ingredients together.  Cut in the coconut oil with a fork until it is all crumbly and mixed well.  Stir in the milk until well combined.  Divide dough into six balls and shape into biscuits.  Place on an ungreased baking sheet and bake approximately 10 to 12 minutes, or until golden brown, in a preheated 400 degree oven.

This is what you will get:

NOTE:  If you want to add a little sweetness to this biscuit and turn them into a “Honey Biscuit”  add a couple of tablespoons of honey to the above recipe before baking.  Then drizzle with honey when they are warm out of the oven.

Savor every passionate bite of this one!

~Kimberly

Rosemary, Sausage, Egg, and Cheese Quesadillas (Gluten Free and Dairy Free)

This could not be an easier breakfast idea.  Kids will love this one too!

Recipe:

8-10 Gluten Free Tortillas (Large) (I used Wrap Itz brand)

12 eggs

1 lb Jimmy Dean Original bulk sausage (gluten free)

2 stems fresh rosemary

Go Veggie mozzarella shreds (dairy free shredded cheese)

Salt

Pepper

Sour Cream/Salsa for dipping

Simply brown the sausage, breaking it up into small pieces.  Crack the 12 eggs into a large bowl and whisk well.  Remove the rosemary from the stems and chop finely.  Add salt and pepper to taste and the rosemary to the eggs and pour over the sausage mixture.  Cook until eggs are set.

Preheat a quesadilla maker or grill pan.  This is the quesadilla maker I have:

However, you do not need one of these to make these.  Place one tortilla on the grill, put about a cup of the egg/sausage mixture on the tortilla and sprinkle with about a 1/4 cup of the shredded cheese.

 Place another tortilla on top and either close the lid on the tortilla maker and bake until your machine tells you it is done OR place something heavy on top of the quesadilla as it cooks in a pan and cook until crispy and golden brown, flip and repeat on the other side.

Cut into wedges and serve with sour cream and/or salsa…or simply eat them plain…up to you!

Eat Passionately,

~Kimberly

 

Pepper Jack Sausage Savory Corn Cakes and Eggs (Gluten Free and Dairy Free)

One of the treats we used to enjoy as kids was “breakfast for dinner day”!!! We would usually have scrambled eggs with diced ham or my dad was known to make fried mush (cornmeal cakes) with syrup and bacon! It seemed like we were doing something so CRAZY by eating breakfast at the wrong time that was the most fun for a kid! I know…we needed to get out more! 🙂 Anyway, even to this day I like to have breakfast for dinner. It is just comforting and brings back some good memories.

That being said, this past week was a particularly hectic one.  Starting a new business will do that to you!  So when I decided to make this recipe it was because I was desiring something really comforting.  This hit the spot.  It is not your traditional pancake and eggs kind of thing.  It is definitely a savory dish.  However, after I made this I have thought about several other variations so stay tuned for that!  All I know is that it was hubby approved…and believe me…he tells me what he thinks!  I hope you give this a try!

RECIPE:

1/2 cup sorghum flour

1/3 cup finely ground cornmeal

1/2 teaspoon baking soda

1/4 teaspoon black pepper

1 cup frozen peas

1/2 yellow bell pepper, finely diced

1/2 small onion, finely diced

2 large garlic cloves, finely minced

1 large egg

1/2 cup soy milk (or non-dairy milk of choice)

1 tablespoon olive oil

8 gluten free chicken sausage links (used Al Fresco brand)

8 eggs, fried

Go Veggie, non-dairy pepper jack cheese slices

Red pepper flakes for garnish

Place the flour, cornmeal, baking soda, salt, pepper, peas, yellow bell pepper, onion, and garlic in a large bowl and mix thoroughly.  Add the eggs, milk and oil and mix until combined and in “pancake batter” consistency.

Preheat a griddle to about 350 degrees.  Cut each chicken sausage link in half and place a little olive oil in on the griddle to evenly coat.  Place the sausages on one side of the griddle and brown on each side.  At the same time place a ladle full of the corncake batter on the skillet.  I was able to do two at a time along with the sausages. When the corncake begins to bubble, just like a pancake, flip to the other side.  They should be nicely browned on both sides. You will have four corncakes (okay you may end up with one more…snack on it later!)

Place a corncake on each plate and place four sausage halves on top.  Fry the eggs over easy and place on top of the sausage.  Place a slice of the Go Veggie Pepper Jack cheese slice on top…Place back on the griddle just until the cheese melts.  Serve with a sprinkle of red pepper flake over the top for a little heat.

Enjoy and, as always, Eat Passionately (and Comfortably 🙂 )

~Kimberly

Oatmeal Carrot and Raisin Muffins (Gluten Free and Dairy Free)

Rise and shine!!!!!!   I am a freaky morning person.  My husband and daughter are absolutely NOT morning people so my bird chirpy, hopscotch, Disney character personality did not always mesh well with their grumpmeister attitudes in the morning.  However, the roles reverse when the sun sets! Thank goodness for little morsels like these that can sometimes change a grumpy attitude just a bit.

I have always loved a good muffin.  There is something decadent about eating something that so closely resembles cake for breakfast.  Really….if it would not adversely affect my waistline, I would eat some form of cake for all three meals of the day and throw in frosted sugar cookies as an in-between snack!!  Yes, I have a sweet tooth!!!  However, as I have gotten older I also have a fondness for treating my body better so I like to find things that are sweet but have nutritious ingredients whenever I can.   This met that criteria.

It is funny how your tastes change as you get older.  When I was younger and I heard of a recipe with nuts or fruit in it, I wanted nothing to do with it.  Especially carrot cake!!!  For some reason that sounded awful to me.  As I have gotten older and have tasted many new things in trying to heal myself, I am much more open to try things that may not have appealed to me before.  Surprisingly many things that I had told myself sounded bad were actually quite good.  I would never have thought to make a muffin with carrots in it years ago.  I am not sure why because if you think about it, carrots are a sweet vegetable and lend a great texture and taste to baked goods.  So if you are like I used to be and you think this may not be something you would like….give it a try….almost bet you will!!!  Go on…try it…I dare you!!! 🙂

Recipe:

1 cup millet flour

1/2 cup sorghum flour

1/2 cup arrowroot

1 cup gluten free oats

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 cup demerara sugar

2 eggs

1/4 cup canola oil

1/4 cup soy milk

12 oz. strawberry almond milk greek yogurt

1 tsp vanilla

3 large carrots, shredded

1 cup raisins

Coconut oil for greasing pan

Preheat oven to 350 degrees.  Combine the flours, arrowroot, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.  Set aside.

In a separate bowl combine the eggs, oil, yogurt, soy milk, and vanilla and mix well.

Add the wet ingredients to the dry ingredients and stir until just combined.  Stir in the shredded carrots and raisins until evenly combined.

Scoop the batter into a greased muffin pan filling to the top.  Bake for approximately 25 minutes.

Hope this brightens your day and brings a little balance to your breakfast!! xo

Eat Passionately,

~Kimberly

Poached Eggs and Spinach Millet (Gluten Free, Dairy Free and Candida Approved)

There are times in life where it seems like we all reach a breakfast rut.  I mean…am I right???  No matter how good pancakes, waffles, French toast, and omelets are we at some point always  look for something a little different to change it up.  I tend to reach this stage in the early stages of a new year because I usually begin eating super clean again and the aforementioned items tend to be a bit heavy.

In the beginning stages of my gluten free journey, I discovered millet.  If you have never heard of millet or you have never tried it, you are missing out.  This really is a delicious grain.  It comes from mostly Asia and Africa and is a cereal crop and is cooked similar to the way you would cook rice.  It is rich in fiber, iron, B vitamins, manganese, phosphorous, and magnesium.  It is also an alkaline food so it is easy to digest and if you are suffering from candida albicans this is an acceptable grain to eat.

Going back to the “wanting something different for breakfast” topic, I got up this morning wanting to do something with millet.  It was inspired by a neighbor that is having her own journey to health and well-being and is going to have to undertake the candida diet to do so.  I wanted to make something that she could eat and show her how delicious the food you ARE allowed to eat can be.  As we all know, at least the ones with food allergies or candida, when we first start it seems like there is more you can’t have rather than what you can have.  However, that really isn’t true with some creativity and an ability to think outside the box.  This may not be a traditional breakfast but it sure is good!!  This even got the husband’s seal of approval!  Enjoy and be well!!

2 cups chicken broth (plus up to two additional cups if needed), gluten free

1 cup millet

1 medium onion, diced

3 big handfuls of fresh spinach leaves

2 tsp Herbamare or Celtic sea salt (divided)

1 tsp onion powder

1 tsp garlic powder

1 tsp coriander

1 tsp pepper (divided)

2 tsp thyme

8 poached eggs

Olive oil

In a sauce pan bring the two cups of broth to a boil and add the millet, 1 tsp Herbamare, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp coriander, and 1/2 tsp pepper.  Lower the heat to medium, stir well and continue to stir throughout cooking process.  As the millet absorbs the water, test for doneness.  Add water in 1/2 cup increments until softened.

While the millet is cooking, heat olive oil in a skillet over medium heat and add the onion.  Cook for about 5 minutes and then add the spinach, 1 tsp Herbamare, 1 tsp thyme, and 1/2 tsp pepper.   Cook until the onions are translucent and spinach is cooked down.  Keep on low until millet is cooked.

Once the millet is cooked, add the millet to the skillet with the onions and spinach along with the remaining tsp of thyme. Mix well.

Bring a pot of water to a boil.  With a spoon stir the water so that it is swirling and gently drop an egg into the water as it is rotating.  Poach two eggs at a time.  The rotating water will cause the egg to wrap around itself creating the perfect egg. Do not be concerned if little bits of egg white are floating.  Use a slotted spoon to remove the eggs.

This recipe serves four.  So take 1/4 of the millet mixture and place it on a place and top with two poached eggs.  Season with salt and pepper if desired.

There you have it!  Perfectly poached eggs and a fabulously delicious and nutritious bed of millet and spinach!  Now that is a change of breakfast pace!!

As Always, Eat Passionately!!

~Kimberly

Sausage and Zucchini Quiche (Gluten Free and Dairy Free)

I never really understood why quiche was given such a bad reputation over the years.  I mean…why would men have such a problem eating it??? I think there are generations of men that missed out on this fabulous little egg pie!!!  Breaks my heart really…poor guys had no idea what they were missing!!   The good news is that future generations can enjoy this dish without shame.  Let’s hold our heads high and eat egg pie!!!! 🙂 🙂 🙂

This recipe is really simple but delicious.  I use my unsweetened pie crust for the crust and the filling could not be more simple.  This is a fabulous recipe for when company comes to visit, for Sunday brunch, or even those days when breakfast for dinner sounds good!!!  This reheats well and is great paired with fresh fruit, yogurt, or …really…my husband likes toast with it.  I know, I know, carbohydrate overload but it is all about what YOU like.  There are no rules here!!   Enjoy!!

Crust:

1/2 cup Earth Balance (non-dairy butter)

1 1/4 cup gluten free all purpose flour

1 egg yolk

Pinch of salt

2 to 4 tbsp ice water

Filling:

6 eggs

1 cup soy milk

6 cooked sausage links, diced (you could substitute cooked bulk sausage, bacon, or ham)

1 small zucchini, diced

1 tbsp onion powder

1/2 tbsp garlic powder

1 tsp salt

1 tsp tarragon

1/2 tsp pepper

2 cups Go Veggie Non-Dairy Mozzarella shreds, divided

Preheat oven to 375 degrees.  In the bowl of a stand mixer combine the pie crust ingredients until the dough comes together.  Press immediately into a deep dish pie pan.

In a separate bowl whisk the eggs and the milk together.  Add the diced sausage, diced zucchini, onion powder, garlic powder, salt, tarragon, pepper, and 1 cup of the shredded cheese.  Mix well and pour into the pie crust.  Sprinkle the remaining cheese on top.

Place quiche on center rack of oven and bake for approximately 50 minutes or until center is completely set and toothpick comes out clean.  It will also be firm to the touch and beautifully golden brown.

This is just so good and something I thought I would never have again when gluten became the enemy! So happy this is a part of my life again!!  Try it for breakfast, you will be happy you did!

A little slice of Heaven!!!

Start your day with this piece of pie on your palate!!

As always,

Eat Passionately!

~Kimberly

Strawberry Banana Grits Pancakes (Gluten Free and Dairy Free)

I know, I know….this sounds like an odd combination doesn’t it????  Well, I agree…but it works.

I got up this morning and was in one of those breakfast ruts!!  NOTHING I had made before sounded like something I wanted now.  I also knew that I just did not want eggs so this is where the magic sometimes happens or the nightmare.  🙂  I just never know how one of my experiments will turn out.  Today, thankfully, it turned out to be delicious!

Unfortunately, because it was an experiment…and I got caught up in it….I forgot to take a picture until only one was left!! Oh well…you will get the gist!!  In the meantime, I did not want all of you to miss out on this VERY easy recipe that is sure to please your family.  These are a bit more hearty than a light and fluffy buttermilk pancake. They are filling and soak up the syrup.  So if you like a “stick to your ribs” kind of pancake, give this one a whirl!!!  They kind of remind me of pan fried mush that my dad you used to make when we were kids…just…minus the mushy middle part! Hope you enjoy these!!

Recipe:

1 cup Bisquick gluten free baking mix

1/2 cup old fashioned grits

3/4 cup Naked brand strawberry banana juice smoothie (you can find this at most stores in the orange juice section usually…I actually got this at Walgreens)

3/4 cup vanilla soy milk

Mix together the baking mix and the grits.  Add the smoothie and the soy milk and stir until combined well.  If it is really thick you can add a bit more smoothie but should be the consistency of cake batter.

This will make four 5″-6″ pancakes.  So you can increase the ingredients to accommodate the number of people you are serving.

I used a ladle to spoon the batter onto a hot griddle and smooth out the top with the back of the ladle.  Cook for about three minutes and then flip.  These will not bubble through like traditional pancakes so keep an eye on them.

Serve hot with maple syrup and bacon, sausage, ham or nothing else at all!!

Remember…never skip breakfast and EAT PASSIONATELY every day!!

~Kimberly

Gingerbread Waffles (Gluten Free and Dairy Free)

I don’t think I give as much attention to breakfast as I do during the holidays.  The minute that Thanksgiving is around the corner I begin to crave all things pumpkin.  The day after Thanksgiving I begin my cravings for all things eggnog and gingerbread!!  It is a never-ending quest to come up with a perfect, comforting casserole paired with a steaming cup of eggnog or gingerbread flavored coffee,  a delicious coffee cake or some holiday inspired goodness requiring syrup!!  Well, the syrup quest was on my mind this morning!!!  I wanted waffles!!!

This recipe was adapted from a traditional recipe on Pinterest at sincerelymindy.com and I have to say…this was PHENOMENAL!!!!!  Make this for your family and they will be bowing at your feet!!

 Recipe:

4 eggs

1 cup brown sugar, packed

1 cup soy milk with 2 tbsp vinegar mixed in

3 cups gluten free all-purpose flour

2 tsp ginger

1 1/4 tsp cinnamon

1 tsp cloves

3/4 tsp salt

2 tsp baking soda

2 tsp baking powder

1/2 cup melted Earth Balance (non-dairy butter)

Beat the eggs until light and fluffy.

Add the brown sugar and soy milk/vinegar mixture to the eggs and combine well.

In a separate bowl, combine the flour, ginger, cinnamon, cloves, salt, baking soda, and baking powder.

Add the dry ingredients to the wet ingredients and mix until smooth.

Stir in the melted butter and then drop 3/4 of a cup onto a preheated waffle iron and cook according to your machine’s specifications.  Note:  If your waffle iron is a round model or smaller than the one used below, use less batter.

Serve warm with your favorite accompaniment…bacon, sausage, ham or not another thing at all!!  These are so amazing all by themselves!

I hope you enjoy this recipe as much as my family did!

Eat Passionately,

~Kimberly