Mixed Fruit Chia Pudding (Read: delicious protein and fiber)

“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

Servings: 4

Ingredients:

• 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

Optional Ingredients:

• 1.5 teaspoons shredded coconut, optional
• 1 teaspoon cocoa powder, optional
• 2 tablespoons nuts (almonds, walnuts, etc), optional
• 1 tsp cinnamon and vanilla, optional

Directions:

1. Add ingredients together in a small bowl.
2. Mix well.
3. 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.

Potato Latkes

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

1. Peel and quarter the potatoes and place in a bowl of water until ready to process.
2. In the blender or food processor, pulse the onion until finely chopped.
3. Remove onions and place in a mixing bowl.
4. Pulse the potatoes in several batches (I just did one batch, as the food processor was large enough) until finely chopped.
5. Beat the eggs and add them with the flour and seasonings to the potatoes and onions.
6. Mix all ingredients well.
7. Fry the pancakes in a lightly greased nonstick pan until golden, about 3-4 minutes per side.
8. Serve hot.

Originally adapted from Adapted from Bette Hagman’s The Gluten-Free Gourmet, found on Lisa Bee: Knottie Recipes

Ham and Vegetables Egg Bake

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.

4-6 servings

Ingredients:

• 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

Instructions:

1. Pre-heat oven to 375 degrees F. 
2. Grease 13×9 casserole dish with oil.
3. 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.
4. 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.