So, a recipe is a little overkill, but this idea is a great one, no?

Strawberry Pecan Parfait

This is an absolutely divine evening time snack – whole raw pecans, homemade plain yogurt, with sliced strawberries and a drizzle of natural honey. Yummmmm.

What to do with those 3 month old slices of frozen store-bought gluten free cardboard bread? French Toast, of course!

You’ll need:

• 4 eggs, beaten
• 1 tsp cinnamon
• 1 tsp sugar/ sweetener
• 1 tbsp vanilla
• 3 Tbsp milk
• GF bread slices, frozen or fresh

Whisk this together in a shallow casserole dish or pie plate.

Dip bread quickly in egg, and place on hot griddle.  Cook over medium heat until brown on both sides.  Serve with fresh blueberries, strawberry yogurt, and gluten free (butcher’s choice) maple flavored breakfast sausages.  Yummmmmy.

I called a nutritionist when on a diet one time, with this question:

- I’m drinking a perfectly balanced shake for breakfast, and I love how it makes me feel.  But I’m hungry again within a couple hours at best.  Why?

Her answer was enlightening and now I have a new recipe for my morning smoothie: She answered that, “The thing with smoothies and juices is that we are removing the fibre content that we would normally get from the whole fruit or vegetable.  So it is necessary to put it back in, in the form of wheat germ or bran, physillium husks, or flax.  And that will keep your digestive system working a little longer than plain juice will. Not verbatum, but something close.

So here’s my new fill-your-tummy smoothie:

-2 cups milk

- 3/4 c frozen blueberries

- 1 serving protein pwd

- 2 tablespoons ground flax seeds

Personally, I find there’s a big difference between frozen and fresh blueberries. I prefer frozen! 

I whipped these up for lunch today actually.  They were quick, included all the food groups, and didn’t have me spending much time around the hot oven: perfect!

• brown rice wraps
• mayonnaise
• 6 eggs
• 1/2 cup shredded cheddar cheese
• 3-4 slices cooked ham, chopped

1. Heat up frying pan and scramble eggs with salt & pepper.
2. When they are nearly done, add the chopped ham.
3. Heat through.  Remove from heat.
4. Sprinkle cheese on top.
5. While eggs are cooking, toss the wraps in the microwave with a damp towel and heat just a little.
6. Spread each wrap with mayo, and a scoop of eggs.
7. Wrap up & enjoy!

leftover rice for breakfast! Of course I serve it hot, with hot milk, raisins, cinnamon, and sugar, but eh! It’s a good use of leftovers. Toss in a little flax seed or brown rice and you have a great source of fiber too.

In an answer: NO.

Almost all cereal that you buy in the grocery aisle, especially those marked with “whole grain” are made in a factory where the machinery is cross-contaminated. It is up to you if you trust it. AND it is important to look for sources of malt. Malted flavoring is the ONLY added ingredient to baked rice puffs besides rice and salt, ie: Rice Krispies!

I have only found gluten-free cereal in specialty stores, marked “Gluten Free”. It is also important to read ingredient lists (as it always is) because I’ve noticed a trend to mark a package “Wheat Free” when it is NOT GLUTEN free. Just simply, as it states – WHEAT free. Always look for “malt” barley, rye, and its derivitives like spelt and kamut.

One exception is the “Crunchy Corn by PC Organics. It is gluten free. And SOMETIMES major grocery store lines carry Nature’s Path products. They are all organic and healthy but they are NOT all GLUTEN FREE – watch them carefully!!! Their rice puffs are contaminated, as are their corn puffs. But these Honey’d corn flakes are great – the kids LOVE them! And they have a honey-free version too.

I finally had success with cinnamon sticky buns! I’ve made some beewtiful attempts – but yuck! This rice bread recipe can get too heavy, and then dry when left out. And extra sugar and butter didn’t seem to do anything. Anywho…. here’s the successful version just in time for Mother’s Day Breakfast in bed – hint, hint!

Make the white bread recipe on this site. Here it is for reference:

• 2 eggs, beaten
• 1/4 cup oil
• 1 1/2 cups warm milk

Mix above together and place in bread maker. Check the recipe here if you are looking for the oven method. Then add to pan:

• 1/4 cup sugar
• 2 cups rice flour
• 3/4 cup tapioca starch
• 1/4 cup ground flax seeds
• 1 Tbsp xantham gum
• 1 tsp salt
• 1 Tbsp yeast

Set on the gluten free cycle, 2 lb loaf, light crust. Then let it go until it is done mixing. Remove.

While bread is mixing, combine the following: (makes 24 rolls)

• 1/2 cup margarine, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 3 Tbsp corn syrup
• 1/4 cup walnuts

1. Place 1 Tbsp of mixture on the bottom of 24 muffin cups (I used 12 muffin cups & a 8″ round cake pan, placing spoonfuls over the bottom of it.
2. When the dough is done mixing, remove before it starts the rising cycle. Drop a heaping tablespoon into each muffin cup.
3. sprinkle with remaining sugar mixture.
4. Drop with 2nd heaping tablespoon.
5. Let rise for 60 minutes or until doubled in size.
6. Bake 350° for 30-35 minutes. Until springy when pressed in middle.
7. Drop upside down onto serving tray while still hot.
8. Serve!

For a complete mom’s day breakfast, add a smoothie, fresh fruit, easy quiche and flowers, of course!

Happy weekend, fellow foodies.

With fiber, protein, & extra calcium!

These are a great substitute when I run out of ideas, or groceries! The kids loooooooove them!

In a blender:

• 1/2 cup frozen strawberries
• 1 cup milk
• 1 Tbsp ground flax seed
• 1/3 cup powdered milk
• 1 scoop protein pwd (1/2 a serving)

We use Exact 100% Whey Protein Supplement powder, vanilla flavor. Which has a few calories in it, but has over 20 grams of protein! And is gluten free, of course!

The kids (& my – shhhhh) favorite!

• leftover french fries, cooked 2 cups, chopped
• leftover ground beef, or whatever meat is on hand, cooked
• 4-6 eggs
• bell peppers, broccoli, mushrooms, onions – approx. 2 cups, chopped
• salt & pepper to taste

1. In skillet, fry vegetables in a bit of margarine or olive oil or whatever you use, until light brown & soft.
2. Add French Fries. Heat through. Push everything to the side of the pan.
3. Crack eggs into pan, stir until scramble fried.
4. Mix it all up, and serve hot – with ketchup!

• 500 g dry cottage cheese
• 1 cup broccoli, chopped tiny
• 3/4 c cheddar cheese, grated
• 1/4 c red peppers, chopped
• 3 green onions, chopped
• 150 grams bacon or ham, cooked & crumbled
• 4 eggs, well beaten

1. mix all together!
2. pour into 9″ greased pie plate
3. bake 350 45 minutes or until center is set.
4. set for 10 minutes, slice & serve!

Edited Jan. 15, 2008

Mix wet ingredients in large bowl:

• 2 eggs
• 1 1/2 cups buttermilk (just add vinegar or lemon juice to the milk (1 tsp per cup)
• 2 Tbsp oil
• 1 Tbsp vanilla

Add in this order (simply because I don’t like dirtying 2 bowls):

• 1 3/4  cups flour blend
• .5 tsp guar gum
• 2 Tbsp sugar
• 3 tsp baking pwd
• 1 tsp baking soda
• 1 tsp salt

1. Then, stir until well blended.
2. Then cook at 300-350F on the griddle. (with this recipe, the batter consistency and the cooking times are the same as glutenized pancakes)
3. Then turn and cook until lightly browned.

BONUS: when you are done, they taste just like the real thing! I top with natural yogurt, and frozen or fresh berries, sometimes I can even sneak in some flax seeds.FAMILY FUN: Top the kids first pancake with a happy face, heart, or initials made out of chocolate chips.