“That’s different,” my grandma would most likely say if I told her I was eating chia seeds. “That’s different” to my grandma essentially means, “That is totally weird and I don’t get it” so I am always intrigued to hear what she is talking about when she says that. I have a feeling she would say that about chia seeds . . .
Well, I am eating chia seeds and I am totally a believer.
Mixed Fruit Chia Pudding
- 6-8 tablespoons chia seeds
- 1 1/3 cups unsweetened almond milk or coconut milk (I used almond)
- 1/2 cup boiling water
- 3 tablespoons berries, either fresh berries, frozen or dried (I used mixed berries)
- 1 mashed banana, for additional sweetness
- 1.5 teaspoons shredded coconut, optional
- 1 teaspoon cocoa powder, optional
- 2 tablespoons nuts (almonds, walnuts, etc), optional
- 1 tsp cinnamon and vanilla, optional
- Add ingredients together in a small bowl.
- Mix well.
- Let stand in the refrigerator for at least one (1) hour. (It will continue to firm the longer you let it stand)
This is a great mid-morning/mid-afternoon snack during your workday. It doesn’t seem like much, but it is actually very filling and will give you the energy to get to lunch. This would also be a great dessert option for us gluten-free/dairy-free people!
Feel free to add/delete ingredients, it is really forgiving and easy to make again!
**These are approximately 300 calories per serving. To reduce calories, reduce/remove the banana, and/or reduce almond/coconut milk while increasing the water.
Eating at a restaurant for breakfast and/or brunch is the hardest meal for those with dairy and gluten allergies/sensitivies. Think about it, other than fruit, and juice, what at a breakfast/brunch buffet may be safe? The eggs are made with dairy, there is usually an abundance of gluten (and dairy) products: pancakes, waffles, french toast, regular toast, donuts, bagels, cereals. . . . and suspect meats that may or may not contain gluten and/or dairy. If I am lucky, there are hard-boiled eggs. I hoard the eggs. . . don’t touch my eggs!
The thing of it is, I LOVE breakfast. Scrambled eggs, hash browns, omelets, and bacon! It is the best meal of the day, unless I am eating at a restaurant. . . . then I just salivate, eat a bunch of fruit and go into a sugar coma. So, needless to say, I cook breakfast at home a lot. I have been in a rut lately (is that even possible with breakfast?) so I thought I would try something new:
Servings: 8-12 palm sized latkes
Time: Approx 20 minutes
- 3 fist-sized potatoes
- 1 onion about 2.5″ round
- 2 eggs
- 2 T. rice flour
- 1/2 t. salt
- 1/4 t. pepper
- Peel and quarter the potatoes and place in a bowl of water until ready to process.
- In the blender or food processor, pulse the onion until finely chopped.
- Remove onions and place in a mixing bowl.
- Pulse the potatoes in several batches (I just did one batch, as the food processor was large enough) until finely chopped.
- Beat the eggs and add them with the flour and seasonings to the potatoes and onions.
- Mix all ingredients well.
- Fry the pancakes in a lightly greased nonstick pan until golden, about 3-4 minutes per side.
- Serve hot.
Originally adapted from Adapted from Bette Hagman’s The Gluten-Free Gourmet, found on Lisa Bee: Knottie Recipes
Such a simple breakfast recipe! All you need is a casserole dish and a mixing bowl. This would be perfect for weekend mornings and to refrigerate the leftovers to be reheated during the week.
Ham and Vegetables Egg Bake
- 12 Eggs
- cooked, diced ham (or cooked bacon, sausage, turkey, etc)
- 2 cups vegetables: onions, broccoli, tomatoes, peppers, etc
- 2 TBSP olive oil
- Salt and pepper, to taste
- Pre-heat oven to 375 degrees F.
- Grease 13×9 casserole dish with oil.
- Crack eggs into a mixing bowl. Add cooked ham (and/or any other cooked meat), a variety of vegetables and salt and pepper, to taste. Whisk until well blended.
- Bake in oven for 20-25 minutes, until cooked through. Cut and serve.
We made this dish at the end of a family weekend get together. We literally tried to use all of the unused vegetables to avoid waste. We used: green onions, red onions, jalapeno peppers, tomatoes, leftover pico de gallo, broccoli and mushrooms. It turned out very well and was a big hit!
It would be very easy to do a couple of these for a shower brunch or for a large family gathering.