I know my recipes have been few and far between this winter, I’ve been busy cheffing in the back-country out of internet land for hungry skiers. But here is a great Sunday morning breaky when you have a little more time and want to treat your loved one or house-mates to a scrumptously healthy breakfast full of protein, vitamins and flavour!
Baked Kale & Egg Breakfast Skillet: *Serves 2
- 4 cups organic kale, chopped
- 4 whole eggs
- ½ cup plain almond milk (or milk of choice)
- ¼ cup nutritional yeast
- 2 garlic cloves, minced
- 1 tablespoon dijon mustard
- dash of cayenne
- 1 white onion, sliced
- 1 tablespoon of coconut oil
- ground black pepper to taste
- sea salt to taste
*Preheat the oven to 350 degrees F.
- Make the “Cheese” sauce by combining the milk, nutritional yeast, mustard, pepper, sea salt, and 1 clove of garlic in a small pot, bring to a simmer then turn off the heat and set aside.
- Caramalize the onion by cooking in a cast iron pan with the coconut oil over medium/low heat until the onion turns golden brown, be patient this takes a little bit! Season with sea salt and pepper.
- Once the onion is caramalized add the remaining clove of garlic and the kale to the pan, cook until the kale has softened and turned bright green, you can even let it fry a bit and crisp up, add a little more coconut oil if needed.
- Pour the “Cheese” sauce over the veggies then crack each egg over the mixture and pop into the oven to bake.
- Bake for 15-20 minutes or until the mixture is bubbly on the top *note: the less time baked, the more “runny” the yolk will be
I happen to believe that you can’t buy a good pre-made veggie burger so I’m always looking for new and different recipes. This one is great! It contains one of my favorite ingredients: Smoked Paprika. If you don’t have any (which most people don’t) you can still make the burgers but next time your in a store with a good spice selection it is worth picking up. You can add it to almost any soup or sauce or throw a pinch in scrambeled eggs it adds an awesome smokey flavour and just a pinch will do. It’s the perfect sectret ingredient!
*Makes 8 Burgers
- 1 yellow onion, diced
- 4 tablespoons grapeseed oil
- 1 cup peeled and grated beets
- 2 cloves garlic, minced
- 1 cup walnuts, chopped
- 1/2 cup golden raisins
- 1 teaspoons sweet smoked paprika
- 1/2 cup cooked green lentils, rinsed and drained (canned is fine)
- 1 tsp each sea salt and black pepper
- 2 cups cooked short-grain brown rice
- 1 egg
- In a medium pan, sauté the onion in half the oil, over medium-low heat for 10 to 15 minutes. You want it to turn golden and caramelize, give it time to do this!
- Once it is nice and golden brown add the beets, garlic, walnuts, raisins, and paprika, and cook for 10 minutes, stirring often.
- Transfer the mixture to a food processor and pulse several times until chunky. In a large bowl, combine the beet/onion mixture with the lentils, salt and pepper.
- Add the rice and egg to the food processsor and pulse to form a coarse puree, add this to the onion-lentil mixture and mix well with your hands.
- Lightly oil your hands and divide the dough into 8 portions. Shape each portion into a patty about 1 inch thick.
- Heat a heavy-bottomed pan over medium heat and add the remaining oil. Cook the burgers for about 5 minutes on one side then carefully flip them, turn the heat down to low, and cook another 10 minutes. Serve with your favorite condiments.
This is an amazing gluten free bread because it doesn’t use ANY gluten free flours! Pretty much just ground flax and eggs, making it high in fiber, omega 3 fatty acids and protein! You can whip this up and throw it in the oven in 5 minutes and within an hour have freshly baked gluten free bread!
Flax Bread *Makes 1 standard size loaf
- 2 cups Flax Meal
- 1/2 cup Psyllium
- 2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 6 Eggs
- 1 cup Water
- 2 tbsp Apple Cider Vinegar
*Pre-heat oven to 350° and line a bread pan with parchment paper, lightly brush the paper with oil.
- In a large bowl combing the dry ingredients.
- In a blender combine the wet ingredients and blend for 20-30 seconds.
- Combine the wet and the dry ingredients in the bowl and stir well to combine, let the mixture sit for 5 minutes and stir again.
- Scrape into the bread pan and even out the top.
- Bake for 45-50 minutes or until a toothpick comes out clean and the top springs back when gently pressed.
- Let cool 15 minutes (or more) before cutting.
This recipe is in my cookbook and on this site already but I wanted to post it again as it is the perfect time of year to make this simple nourishing salad. Beets, fennel and arugula purify the blood, enlivening our energy levels which may be waning in the cold!
- 6 medium beets (red or golden)
- 1 large bulb Fennel
- 1/8 cup Balsamic Vinegar
- 1/4 cup Olive Oil
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 5 cups Arugula
- Boil the beets whole, skins on, until fork tender about 1 hour.
- Trim the top off the fennel, cut in half length-wise, cut the core out and slice into very thin slices.
- Whisk together the balsamic vinegar, olive oil, salt and pepper.
- Pour over the fennel in a medium bowl and let marinate for 30 minutes while the beets are cooking.
- Once the beets are cooked cool them under cold running water and slip the skins off with your hands. Slice into wedges.
- Chop the arugula into fine strips.
- Add the beets and arugula to the fennel and toss well.
This “cheesecake” is made with greek yogurt instead of cream cheese and a gluten free pecan crust! This is what I am making for Christmas dinner, yum!
- 1 1/2 cups Pecans
- 1/2 cup pitted dates
- pinch sea salt
- 3 cups pumpkin puree
- 1.5 cup Greek Yogurt
- 3 Eggs
- ½-2/3 cup Maple Syrup
- 2 Tbsp Molasses
- 1 Tbsp Vanilla Extract
- 2 tsp. Cinnamon
- ½ tsp. cloves
- ½ tsp. ginger
- ¼ tsp. sea salt
- Preheat oven to 350° and lightly brush the bottom of a 10 inch spring-form pan with oil.
- Soak the dates in very hot water for 5 minutes. Process the nuts and salt in a food processor, add the dates and process again until combined but still crumbly. Press into the bottom of the pan and bake for 10 minutes.
- Whisk together all filling ingredients in a large bowl and pour over crust.
- Bake for 50-55 minutes until no longer giggly. Let cool completely, then refrigerate before serving.
The holidays are coming quickly and that means gingerbread, rich buttery shortbread, truffles and pumpkin cheesecake! Mmmmm… Now I know you might be worrying about all the gluten and sugar rich treats you’ll have to avoid. Worry no more! Lucky for you now you can have all of these things (and 15 more recipes) that are all gluten, dairy and refined sugar-free! Announcing the release of my new Holiday Treats Mini Book! You can can get your copy (hard-copy or PDF download) by clicking on the Cookbooks header up top. But to start you off scroll down for my Gluten Free & Vegan Gingerbread Cookie recipe!
Gluten Free Vegan Gingerbread Cookies:
- 2+1/4 cups Gluten Free Flour (find my recipe in the recipe box up top)
- 1/2 tsp Psyllium, Ground Chia, or Ground Flaxseed
- 2 tsp Baking Soda
- 1+1/2 tsp Cinnamon
- 2 tsp Ginger
- 1/2 tsp Clove
- 1/4 tsp Salt
- 1/3 cup Coconut Oil, softened
- 1/4 cup Molasses (Molasses contains the vitamins devoid in white sugar and iron!)
- 1/2 cup Maple Syrup
- Mix dry ingredients in a large bowl.
- In a mixer whip the softened coconut oil and the molasses until smooth, add the maple syrup and whip again.
- Use a spatula to fold the wet ingredients into the dry ingredients, mix well, I like to knead the dough a little to be sure.
- Flour a clean counter and turn the dough out onto it, press the dough into a round flat disk and flour the top. Roll out to 1/2 cm thick and cut into shapes.
- Bake at 350° for 10-12 min until lightly browned.