Salmon Quiche with Sweet Potato Crust; Gluten, Dairy, and Nightshadefree

by Jenny Irvine // May 29, 2014 // No Comments

This recipe excites me every time I make it-why, you ask? Well, there are actually several reasons. It is super simple to make and even freezes great for make ahead meal planning (so make two and freeze one) Secondly, it is a recipe my entire family can eat since it is gluten, dairy, and nightshade free . Third, it can be eaten for breakfast, lunch, or dinner, and-lastly, it tastes great hot or cold.

Salmon Quiche with Sweet Potato Crust

Yields: 1 – 8×8 or pie dish quiche

Crust Ingredients –

1 Sweet Potato, sliced into thin rounds (enough to cover the bottom of a 8 x 8 baking dish twice)

2 Eggs

¼ C Almond or Coconut Milk

1 T Fresh Rosemary (minced)

Pinch of Salt and Pepper

Crust Instructions –

1. Preheat oven to 350 degrees

2. Layer the bottom of (lightly sprayed) 8×8 baking or pie dish with 2 layers of sweet potato slices.

3. Sprinkle with Rosemary

4. Mix eggs and seasoning and pour over potatoes.

5. Bake for 15 minutes – remove from oven and continue with filling below…

Quiche Ingredients –

6 Eggs

1 ½ C Almond or Coconut Milk

1 tsp. Salt

1 tsp. Dijon Mustard

1 tsp. Dried Dill

½ tsp. Black Pepper

1 T Bacon Bits

1 T Minced Garlic

½ C Green Onions (thinly s

4 oz. Smoked Salmon (flaked into small pieces)

Filling Instructions –

1. In a large bowl, whisk eggs, milk, mustard, bacon bits, garlic, onions and seasonings until frothy.

2. Sprinkle the salmon over the baked sweet potato crust.

3. Pour egg mixture over salmon.

4. Bake in 350 degree oven for 40 – 45 minutes or until center is set and toothpick test is clean.

5. Cool on wire rack 20 – 30 minutes before cutting.

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Grain Free Cauliflower Patties

by Jenny Irvine // May 28, 2014 // No Comments

If you are tired of eating the same old side dishes for dinner or looking to curb that carbohydrate craving these are amazingly simple and super versatile. They taste great dipped in most anything from pizza sauce to ketchup like a tater-tot. Since we are pretty much all gluten free here all the time and my little guy has a nightshade intolerance and can’t have potato cauliflower has become my new kitchen best friend.

Grain Free Cauliflower Patties

Yields: 12-15 small/medium

Ingredients –

1 Head of Cauliflower

2 Eggs

½ C. Almond Meal

¼ C. Raw Cheddar or Parmesan Cheese (for dairy free recipe –this maybe omitted)

Salt, Pepper and Garlic Powder to Taste

Instructions –

1. Cut cauliflower into florets and cook in boiling water until tender (about 10 minutes)

2. Drain and mash cauliflower.

3. Stir in eggs, cheese, almond meal and seasonings.

4. Lightly coat bottom of griddle or skillet with grape seed or coconut oil.

5. Form the cauliflower mixture into patties about 3” in diameter.

6. Pan fry over low / medium heat until golden brown and set (about 3 minutes per side).

*I sometimes add shredded carrot to my patties too for added color and extra vitamins

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Gluten-Free; Fruit, Nut, Berry, Chocolate Chip Muffins

by Jenny Irvine // May 15, 2014 // No Comments

I literally call these my clean out the pantry muffins-they are so simple to make and pretty much impossible to mess up. A basic muffin recipe with a cup of your favorite “add-ins” you really can’t go wrong. These little muffins are great for a quick breakfast on the go or as a side to a fruit/veggie platter at lunch. Make. Freeze. Eat.

Gluten Free, Dairy Free, Allergies, Food, Recipe

Gluten Free Fruit, Nut, Berry, Chip Muffins

Yields: 12 muffins

Ingredients –

1 1/2 C Gluten Free All Purpose Flour Blend * (recipe below)
1/8 tsp. Xanthum Gum
½ tsp. Salt
2 tsp. Baking Powder
½ tsp. Cinnamon
1/8 tsp. Ground Nutmeg
2 Eggs
3 T Honey
1 tsp. Pure Vanilla Extract
¼ C oil (I use coconut or grape-seed oil)
¾ C Juice (I have used everything from coconut water to lemon juice-be creative)
Approximately 1 C total filling/add-ins (berries, fruits, nuts, chocolate chips, etc…)**
Muffin / Cupcake Liners

Instructions –

1. Preheat oven to 375 degrees F.

2. In a large bowl with a fork or whisk, mix together the GF Flour Blend, Xanthum Gum, Salt, Baking Powder, Cinnamon and Nutmeg until well incorporated.

3. Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and juice. Mix the dry ingredients and wet ingredients together –mix just until blended. Add filling ingredients/add-ins

4. Line a muffin pan with liners (I spray my muffin liners to prevent sticking) ¾ of the way full with batter.

5. Slide tray of muffins into preheated oven and bake 12-15 minutes or until a toothpick comes out clean. Serve warm or at room temperature- (I usually freeze mine for later use).

*Gluten Free All Purpose Flour Blend – Equal parts brown rice flour, sorghum flour and tapioca starch mixed until well blended. I mix a batch of this GF All Purpose flour and keep it stored in a sealed plastic container in my freezer.

** Some “fillings/add-ins” to consider (use 1 cup of any combination of the following) – Blueberries; mashed bananas & chopped walnuts; diced strawberries; peeled & diced pears; raisins & chopped pecans; grated carrots, zucchini & raisins; pecans & peanut butter chip; Craisins & chocolate chips or blueberry & white chocolate chips.

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