I know, I know, this isn’t a very exciting recipe. I figured I’d still put it up to illustrate a gluten free breakfast. I used Udi bread and toasted both sides. Instead of using butter or jam, I used delicious avocado. I also had a banana and gluten free vanilla chai tea. It was quick and easy and good for any person who’s too busy in the morning to do some serious cooking.
Here goes day 2 of 14 on my gluten free diet!
Garlic Whipped Potatoes
I really, really, really love mashed potatoes. If I had a bowl of mashed potatoes in front of me, I would die happy (after I consumed them, of course). Super easy and they have great flavor!
- bag of potatoes (I used Russett)
- garlic, to taste (either powdered or fresh garlic in a garlic press)
- green onions, diced
- sour cream
- salt and pepper (I did not add pepper in this batch since my boyfriend is not a fan of pepper)
- In a large pot, begin to boil water. While the water starts to boil, peel the potatoes.
- My “rule of thumb” for making potatoes is peel two potatoes per guest. If there are 4 people, I will peel 8 potatoes. I do this mainly so that we’re not short any potatoes and there is almost always left overs. YUM.
- After peeling each potato, cut them in fourths and add them into the pot of water.
- Boil the potatoes until a fork can poke the potato and won’t pull the potato with it or might slightly break apart the potato. Essentially, until the potato feels soft.
- When you feel they are the right consistency, drain the potatoes and put them in a mixing bowl.
- Add about half a stick of butter (or to taste) and the sour cream. I used about 3/4 of a 16oz container of sour cream. Again, these are all measurements to taste. Add your pressed or powdered garlic to the mixture. Blend until well combined.
- Dice up green on and mix into the potatoes and add some to the top for garnish. Enjoy!
I had my mom and my boyfriend’s mom over for dinner one night and I wanted an easy appetizer that wasn’t just sliced cheese and crackers. I also wanted to do something that looked “fancy” since we were cooking up crab legs. Here it is, super easy, crescent wrapped brie wheel. Brie is probably one of my favorite cheeses to melt. It has amazing flavor and pairs well with all sorts of breads and crackers.
- jam, any flavor (I used a three fruit blend jam with apricot, peach, and passion fruit)
- pita bread, cut in triangles
- triscuit crackers (original)
- baguette bread, sliced
- 1 package of crescent rolls, rolled out
- 1 wheel of brie
- Preheat the oven according to the directions on the crescent roll package.
- Roll out your crescent doll and wrap around your wheel of cheese. You can choose to leave the out casing of the brie on or cut it off. I cut the sides off, but left the top on. Don’t worry, it doesn’t matter how it looks. just wrap the crescent dough over the brie and make sure all edges are covered.
- Bake according to package instructions, or until the crust is nice and golden.
- Add to a serving platter.
- sour cream (about 3/4 of a 16oz container)
- 16 oz cream cheese (room temp)
- taco seasoning (I used about 1/2 a package of original taco seasoning)
- jar of salsa (I used a whole jar)
- shredded lettuce
- taco cheese blend
- In a medium bowl, mix together cream cheese and sour cream until fluffy. Key to this part is the cream cheese has to be room temp! Then add the taco seasoning, to taste, until well incorporated.
- In a 9 x 13 pan, layer the mixture on the bottom. This will be your first layer.
- The key to this dish is creating layers. Add your salsa in one layer, then lettuce, then the cheese. You can obviously add any other ingredients as well. The more layers the better.
This is a pic of the boyfriend and I on our way to the lake for the day, so I wanted to make something quick that didn’t need an oven. This was perfect for that and was completely devoured!!
The boyfriend and I had tacos last night and had some leftovers. Of course, taco meat and taco ingredients can’t go to waste and I didn’t really want tacos agaiinnnn, so I stuffed the ingredients in peppers and baked them. SO GOOD. Who would have thought!?
- peppers (I used red and green)
- taco meat (I used ground turkey (recipe here) for me and ground beef for the boyfriend)
- taco seasoning (for the ground beef or in the turkey)
- chopped onion
- chopped green onion
- taco cheese blend
- taco sauce
- shredded lettuce
- hot sauce (franks)
- sour cream
- Preheat oven to 350 degrees.
- Cut of the tops (stem side) of however many peppers (I used 2) and hollow them out.
- Add all of the ingredients to the peppers. I layered the cheese to ensure extra cheesiness!
- Bake the peppers for approximately 35-45 minutes.
- I filled all of the ingredients to a little above the top and it actually baked down about 1/2-1 inch. I used that space to add all of the goodies, like lettuce and sour cream!
I’ve made this a few times now and it’s been a hit every time. I’m addicted as well. The key to this recipe is all FRESH ingredients. This is where a basil plant comes in handy.
- Tomato on the vine (6 tomatoes)
- Loaf of baguette bread
- Minced garlic-3 or 4 cloves (I like lots of garlic flavor)
- Fresh basil leaves (about 2 tbsp)
- Salt and pepper (to taste)
- Freshly shredded parmesan cheese
- Extra virgin olive oil (approximately 2 tbsp.)
- Balsamic Vinegar (to taste)
- Preheat oven to 350 degrees and slice the baguette bread. Line a cookie sheet with the sliced baguette and lightly coat with EVOO. Bake about 10-15 minutes or until your desired crispness.
- Hallow out and then dice all of the tomatoes into small pieces.
- Add the rest of the ingredients and mix together until well combined.
- For the best flavor, let the ingredients sit together in the fridge for a few hours so the flavors can come together.
- This recipe can be served hot or cold. If you want to have hot bruschetta, add the bruschetta mixture onto the bread and top with parmesan cheese. Bake until the cheese is melted.
Ok, broccoli patties sounds like a really weird concept, but they’re quite good. I love broccoli regardless of its size, shape, or what it’s mixed with. However, this recipe is supposed to be kid or picky eater boyfriend friendly 😉 I’ll have to test out the latter.
- 16 oz frozen chopped broccoli (cooked according to directions)
- 1 1/2 cup grated cheddar cheese
- 1 cup italian breadcrumbs
- 3 eggs
- salt and pepper
- Preheat oven to 375 degrees.
- Add the eggs, cheese, breadcrumbs, broccoli, and salt and pepper to a medium bowl.
- Place parchment paper on a baking sheet and spray with cooking spray. Don’t forget this step or they will stick. Yes, I made that mistake!!!!
- Form the broccoli mixture into patties and place on baking sheet.
- Bake for 15 minutes, flip, then bake for another 10 minutes. I added cheddar cheese on top when I flipped the patties.
Suggestion: MORE CHEESE PLEASE. Self explanatory. Maybe add 2 cups of cheddar cheese (another 1/2 cup).
Recipe found on Stacey Snacks
Ok ok, I know this is a little late and out of season. I’m actually back into the swing of things and blogging so I figured, better late than never!
- Red, green, yellow, orange peppers (whatever colors you want honestly)
- And an olive for the little eyes!
- Slice peppers length wise. This will be your feathers for your turkey.
- Add the carrots as an outside layer for the “feathers”.
- Slice cucumbers, this will be the body.
- Take the end of one of the peppers and create a face.
- Essentially, be creative!