Sunshine Broccoli Salad with Orange Vinaigrette

I think everyone has some version of this salad, but most are laden with mayo (which are mostly made with unhealthy oils--aside from a few brands like Vegenaise and Spectrum).  Here is my Sunshine version.  What gives it this lofty name?  Why because it's a breakfast food at our house, of course!  (How many moms can claim that their children eat broccoli for breakfast and like it?  {grin}  Hey, it has bacon and OJ, so why not???
The vinaigrette is great with any salad as well.   This could easily be made vegan by omitting the turkey bacon and substituting maple syrup or agave nactar for the honey.   I know the photo is not that great--I was in a great hurry to feed ravenous children...

So here's the character list:

For the vinaigrette:

1/4 c. honey
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. sea salt
3/4 c. grapeseed or olive oil (I use grapeseed for breakfast)
1/2 of a large orange or 1/4 c. freshly squeezed OJ
3 tbsp. apple cider vinegar
1 tbsp. onion (minced if you are not using a high-powered blender)
1 tsp. grated orange zest

For the salad:
big bunch of resh broccoli, cut up in small pieces
1/2 lb. turkey bacon, cokked, cooled and crumbled (I prefer Oscar Meyer--it crisps well)
1/2 c. sunflower seeds
1/2 c. sliced almonds
1/2 c. sliced green onions
1/2 c. dried honey sweetened cranberries
1 c. sliced orange

Blend all vinaigrette ingredients except oil on high.  Turning blender to lowest setting (especially if using olive oil, you don't want to bruise it and it'll taste bitter!) and drizzle in oil. 
Mix salad ingredients in a large bowl.  Add dressing and toss well.  Let chill for several hours.  (I make this the night before when I serve it for breakfast.)

Our Best Bites' Sausage and Egg Overnight Casserole--gf,cf

I really love breakfast.  Anyone else with me on that?  There's just something about coming out of an overnight fast that makes me hungry...
My favorite breakfasts are savory dishes because they don't cause my blood sugar to spike like other yummy things can.  My daughter has now added eggs in once a week (YAY!), so we get to have baked dishes like this more often. 
This is another of those recipes that my family loves for special ocassions like birthdays and Christmas morning.  Mama loves them because the work is done the night before and not with a hungry toddler attached to my hip, hehe.

So here it is.  My version of Our Best Bites Sausage and Egg Overnight Casserole--gf,cf

Here's what you need:

one loaf gluten free bread (home made or store)
1 lb. gf turkey sausage, browned
1/4-1/2 c. green chiles (your preference)
1 dozen eggs
1 can coconut milk (I prefer thai kitchen whole fat)
1 tsp sea salt
1/2 tsp paprika
1/2 tsp black pepper
2 tbsp hot sauce
1 c daiya cheese, optional

Grease a 9x13" baking dish.  Cut the bread into 1" cubes.  If you are using any type of cheese, sprinkle it over the bread.  Add sausage on top, then the green chiles.
In a bowl, whisk eggs, seasonings, milk, and hot sauce together.  Pour over the bread/sausage mixture. 
Cover and refrigerate overnight. 
when ready to bake, preheat oven to 350 degrees.  Bake uncovered for 50-60 minutes or until egg is set and is golden brown. 
Let cool for 10 minutes before serving.

Overnight Blueberry French Toast

This is one of our family's favorites for Special Breakfasts like birthdays or Christmas morning. 

before baking

before eating...note the gorgeous dinnerware

What you'll need:

One loaf GF bread (homemade or not, it all works)

1 dozen eggs

1 can whole fat coconut milk (I like Thai Kitchen)

1/3 c. maple syrup

1 c. blueberries

Sauce:

1/4 c. maple syrup

1/4 c. agave nectar

2 tbsp. tapioca starch

1 c. water

1 tsbp. coconut oil or butter

1 c. blueberries

The night before, cut bread into 1" cubes; place into a greased 9x13" dish.  Top with blueberries.  In a large bowl, beat eggs. add milk and syrup and mix well.  Pour over bread and cover.  Chill over night.  Remove from fridge 30 minutes before baking.  Cover and bake at 350 degrees for 30 minutes.  Uncover and bake another 25-30 minutes or until golden brown and eggs are set. 

Fod the sauce:  In a saucepan, combine all ingredients except blueberries and whisk well.  Bring to a boil on medium heat.  Stirring constantly, allow sauce to boil for about 3 minutes.  Add blueberries and reduce heat to low.  Simmer for another 7-10 minutes or until berries have burst.  Serve over French toast.

Classic Gluten Free Banana Bread (or Muffins)

Pre-Gluten Free Era in our home, I had a banana bread recipe that was just right; good with nuts or without, made with whole wheat and honey.  I've been working on a replacement for some time and I think this is it!  We've made these three times this week and with various flour mixtures and they are very forgiving. 
The first attempt had tapioca starch and lots of sorghum.  The next attempt had no starches added at all as I had run out, and the last attempt had very little sorghum.  It even doubles beautifully, yay!

Classic Banana Bread and Muffins--Gluten, Dairy, and Egg Free

PREHEAT OVEN TO 350 DEGREES

CREAM:

4 bananas
1 c. honey
1/2 c. coconut oil
1 tbsp. apple cider vinegar
1/2 c. water

IN A LARGE BOWL, MIX:

2 1/2 c. gluten free flour (I used millet and brown rice)
1/2 c. sorghum
1 tbsp. Ener-G egg replacer
1 tsbp. cinnamon
1 tsp. unrefined sea salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. xanthan gum
1 c. pecans, optional

ADD WET INGREDIENTS TO DRY AND MIX WELL

FOR MUFFINS:

Pour into muffin cups and bake for 25-30 minutes.  Tops should crackle a bit.  Makes 2 dozen.

FOR BREAD:

Pour into  2 greased bread pans and bake for 45-55 minutes, or until toothpick comes clean and top is crackled.  Let cool in pan 5 minutes; remove and allow to cool fully.

Triple Berry Cobbler

We had this for breakfast this morning.  Every now and then you just gotta have a special breakfast; today was one of those mornings.  The rest of the day was crazy-chaotic, so it was nice to begin it in such a laid-back way.    I have pics of this (we took when we were finished), but my camera is awaiting a newer, longer lasting rechargeable battery, so it'll have to wait.

So, it's been months since my blog has had any pizazz at all.  Thanks to my wonderful husband, this blog actually looks, well, more like a blog!  He is my Tech Support, as well as The Keeper of the Photos.  I am so glad I have him to help me! 

[triple berry cobbler]

preheat oven to 400 degrees

in a 9x13" baking dish, mix:

1- bag of mixed berries (blueberries, raspberries, and blackberries)
2 tsp arrowroot powder
1/3 c. agave nectar

in a small bowl, make up a batch of these biscuits, adding another tbsp or two of agave if you like.

drop twelve small biscuits on top of berry mix in your dish.

bake for 25-30 minutes, or until biscuits are cooked through. 

[serves 6]

Gluten Free, Dairy Free, and Egg Free Drop Biscuits

I have been working on biscuits for a long time.  Just when I seemed to get a recipe down, it wouldn't turn out the next time I made them.  My husband took these on too, and we got to a point where they were, well, just okay.  I've been experimenting a bit with almond flour, thanks to Elana's Pantry (link on my sidebar).  I think I finally figured out a recipe that works for us.  And the cinnamon raisin variation is a favorite with my kids.

DROP BISCUITS

1 1/2 c. almond flour
1 c. sorghum or rice flour
4 tsp. baking powder
1 tsp. xanthan gum
1 tbsp. ener-g egg replacer
2 tsp. agave nectar
4 tbsp. coconut or grapeseed oil
1/2-3/4 c. water or safe milk

directions

in a large bowl, mix dry ingredients, including egg replacer.  with  a fork, cut in agave and oil.  Add water and mix completely.  Drop biscuits onto a baking sheet with a large spoon or ice cream scoop.  Bake at 375 degrees for 10-13 minutes or til lightly browned on top.

cinnamon raisin version: 

-add 1 tsp. cinnamon to the dry ingredients
-up agave to 4 tsp.
-after mixing biscuits, gently incorporate 1/3 c. raisins into the batter. 
-bake as usual

makes 12 biscuits

Golden Skillet Cornbread

With autumn coming on (finally!) I am turning to old cold weather favorites. One of these is my cast iron skillet cornbread. This is our go-to cornbread recipe. Gluten, dairy, and egg free and easy-peasy. We like it with chili beans.

2 c brown rice flour
1 1/2 c. cornmeal
2 tbsp baking powder
2 tsp. xanthan gum
1 tsp sea salt
1 tbsp Ener G egg replacer (or 2 eggs)
1 1/3 c almond or other safe milk
1/2 c. honey (can take down to 1/3 c. but may need to add a bit more liquid)
8 tbsp coconut oil

Preheat oven to 425 degrees. Heat a 12" cast iron skillet on the stovetop. Add the 8 tbsp of coconut oil to skillet, turn off burner and set aside. Mix dry ingredients (including egg replacer). Add milk and honey and mix. Carefully rotate oil around to coat the sides of the cast iron. Pour melted coconut oil from the skillet into the bowl and stir well. Bake for 20 minutes. Serve in slices. This recipe can be halved and baked in a 6 or 8" cast iron as well.

I have also used millet flour in place of the cornmeal. This is a good alternative for those who are corn free.

Excuses, excuses (and some pumpkin muffins)

I've been meaning to add some recipes all July! Life has been crazy though and this just kept getting pushed back. I have been pretty introverted this pregnancy and slipping in the rain a few weeks back has slowed me down even more. I didn't fall, but I did pull a muscle that makes it extremely uncomfortable to do much of anything--I'm supposed to take it easy...midwife's orders. I'm due in just a couple of weeks, so I am really trying to so it'll heal before I go into labor.

I made a batch of these muffins to freeze for after baby's arrival. There's just something about the smell of pumpkin and spices in the air that I can't resist.

Pumpkin Millet Muffins

1 c. coconut oil
2 tbsp. Ener-G egg replacer + 1/2 c. of water
2 c. pumpkin puree
3/4 c. turbinado sugar
3/4 c. honey
2 heaping tsp. pumpkin pie spice
2 c. millet flour
2 c. brown rice flour
2 tsp. xantham gum
1 tsp. sea salt
2 tsp. aluminum free baking powder

Here's what I did:

Preheat oven to 350 degrees. In a blender, mix all wet ingredients, plus turbinado. In a large bowl, mix all dry ingredients. Add the wet to the dry and mix well. The consistency should be like a cake mix from the gluten days...if your pumpkin puree is thick, you may need to add a bit of safe milk a tbsp at a time til you get the desired consistency. Line muffin pan with muffin liners or grease muffin pan. Bake for 25-35 minutes (depending on how thick or thin your pumpkin puree is--mine was thin because it was homegrown; the canned stuff will be thicker.) Mine took the full 35 minutes this time. Let cool completely in the pans. Refrigerate or freeze leftovers. Makes two dozen.

Blueberry Millet Blender Pancakes

It's taken me awhile to figure out pancakes since going egg free. (Okay, one daughter is egg free so if I make anything for the family it is egg free and pancakes are no exception.) I was doing brown rice as the grain and any gluten free grain would probably work just fine, but I am enamored with millet at the moment...

Blueberry Millet Blender Pancakes

In a blender:

2 c. millet
water an inch above millet (how's that for exact?)
1 ripe banana
1 tbsp unrefined coconut oil
1 tbsp flax seed

I usually soak the grain overnight (this will help if your blender is not exactly a powerhouse)
Blend on high for 2 minutes.
ADD: 3 tsp rumford baking powder
ADD: one cup blueberries (frozen works too)
Heat skillet (I use my castiron) and then add some coconut oil. Cook on med-med high heat. Serve with raw honey or maple syrup. MMM.





This Bloggers DH found a new twist to these lovely cakes ...
Shown here are cinnamon raisin cakes with Maranatha chunky peanut butter, banana slices, raisins, drizzled raw honey and ground raw pumpkin seeds .... MMMMM!