Friday, October 28, 2011

Healthy Gluten Free Recipes

Here are two recipes from Mindy Yachter in Florida. Used by permission.  She said no credit was necessary, but I thought she still deserves to be mentioned by name.  I will be including more of her wonderful recipes in Heart to Heart later.  Thanks also to Debbie Klinect in FLorida for referring Mindy's wealth of healthy recipes to me!
Mindy: For those of you who like eggs, this is a simple protein-packed breakfast.  You can change the veggies to anything you wish.  I used what I happened to have in my fridge.  Because of the high protein and veggie content, this meal doesn’t have to be limited to breakfast.  My husband had a couple for lunch with a side of steamed broccoli.  Others might prefer fruit.  Anytime of day you decide to eat these mini delights, they are great for you. 
 Ingredients: (this recipe made 5 mini frittatas)
  • 4 eggs
  • 1/4 cup milk or veggie broth (I didn’t have any unsweetened almond milk on hand, so I used broth)
  • 1 handful fresh spinach, chopped
  • 1/4 medium onion, chopped
  • 1/4 red bell pepper, chopped
  • 1/4 tsp sea salt
  • *optional* raw cheese, shredded
  1. Set the oven to 375* & generously grease a muffin pan (I used coconut oil & only greased 5 muffin cups)
  2. Saute the veggies (except spinach)  in oil or butter on low heat until tender.
  3. In a small bowl, whisk together eggs, milk/broth, & cheese if using.
  4. Add all veggies and salt to egg mixture and stir together.
  5. Pour mixture into muffin cup until 3/4 full.
  6. Bake for 15-20 minutes.
Mindy says: Pancakes are one of my favorite comfort breakfast foods and what two flavors represent the holiday season better than maple and cinnamon (and pumpkin, of course)?  This recipe is high in protein and kept me full for hours.  When you have a little extra time one morning (ha ha), treat yourself and your family to this healthful version of a classic breakfast.  Next time I make them, I might add a bit of pumpkin and see what happens.  I’m sure that they would be delish!  If you have a pumpkin pancake recipe, please share it with me.  I would love to try it out. 
 Ingredients: (makes 6-8 pancakes)
  • 1/2 cup almond flour
  • 1/2 cup gluten-free all purpose flour (or brown rice flour)
  • 1 cup unsweetened vanilla almond milk (or coconut milk)
  • 3/4 TBS cinnamon
  • 1 egg white
  • 2 TBS pure maple syrup (or maple flavored agave nectar)
  • 1 tsp aluminum free baking soda
  • 1 tsp vanilla extract
  • dash sea salt
  1. Mix together all dry ingredients in small bowl.
  2. Mix together all wet ingredients in separate bowl.
  3. Whisk wet into dry ingredients until well combined.
  4. Heat coconut oil (or raw butter) on skillet over medium-high heat. 
  5. Pour batter into desired pancake sizes and cook for approximately 3 minutes or until it bubbles.
  6. Flip and cook for 2-3 more minutes.