Tag: Breakfast

Breakfast, Snacks, Sweets & Treats

Gluten-Free Marbled Zucchini Bread

Featuredby Christina DorizasLeave a Comment on Gluten-Free Marbled Zucchini Bread

I hate wasting food so when I found a few zucchinis in the veggie drawer that were looking a bit soft I figured I would throw together some zucchini bread as a treat to have around for the week. I was feeling really indecisive and couldn’t choose between standard zucchini bread and a chocolatey version so I decided on a marbled loaf so I could have the best of both worlds!

This recipe has a mix of Bob’s Red Mill Cup 4 Cup flour, oat flour (made by blending gluten free oats in a food processor until they are very fine) and coconut flour. This blend creates a consistency that is somewhere between a standard banana or zucchini bread and a fudgey brownie. This makes it really versatile as it can be great as a breakfast treat topped with some peanut butter and jam or a delicious dessert served warm with a scoop of vanilla ice cream.

If you love chocolate, you could easily double the amount of cocoa powder and chocolate chips in the recipe and make a full chocolate loaf and if you would rather have a more traditional zucchini bread you can omit the cocoa and chocolate all together. This would also be wonderful with a cup of chopped walnuts added in. However you choose to eat or make this bread I would highly recommend enjoying it with a glass of milk or a cup of coffee!

Ingredients: (Prep Time: 20 min. Bake time: 50 – 60 min. Makes 2 loaves):

  • 1 1/2 cups Bob’s Red Mill Cup 4 Cup flour
  • 1 1/4 cups oat flour (made by blending oats in food processor until mostly fine)
  • 1/4 cup coconut flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 3 eggs
  • 1/2 cup butter, melted
  • 1/2 cup greek yogurt (preferably full fat)
  • 1 1/2 cup unsweetened almond milk
  • 1 cup white sugar
  • 1 cup loosely packed brown sugar
  • 2 tsp vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1/4 cup cocoa powder (optional)
  • 1/2 cup chocolate chips (optional)

Instructions:

  1. Preheat oven to 325 and grease two 9×5 baking tins.
  2. In a large bowl, mix together cup for cup flour, oat flour, coconut flour, salt, baking soda, baking powder and cinnamon
  3. In a smaller bowl mix together eggs, yogurt, almond milk, sugar and vanilla. Slowly add in melted butter mixing the entire time so as to not cook the eggs
  4. Combine flour and egg mixture and mix until smooth (about 2 minutes)
  5. Mix in zucchini until well incorporated
  6. Divide the batter evenly into two bowls and in one bowl mix in cocoa powder and chocolate chips
  7. Alternate 1/2 cup spoonfuls of chocolate and plain batter into greased baking tins until you run out of batter
  8. Bake for 50 – 60 minutes until a toothpick inserted into the center of the bread comes out clean
  9. Allow bread 30 minutes to cool before removing from pan and slicing. Enjoy!
Breakfast, Entrées, Light Meals, Recipes

Sweet Potato Crust Veggie Quiche 

Featuredby Christina DorizasLeave a Comment on Sweet Potato Crust Veggie Quiche 
Sweet Potato Crust Veggie Quiche 
There is nothing quite like a piece of buttery, delicious quiche. However, it’s generally a more heavy dish and I’ve found making a gluten-free pie crust to be fairly difficult. I fixed that by making a naturally gluten-free crust made of sweet potatoes.
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It turned out wonderfully and the sweet potatoes were a great substitute for a regular pie-crust. I am sure that you could experiment with this and try using potatoes as a crust instead of sweet potatoes. You can also be flexible as far as what you want to add to the egg mixture. Just try to keep the veggie ratios somewhat similar. I hope you like this recipe as much as I did!

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Ingredients: (Prep Time: 30 min. Total time: 90 Min. Serves: 8):

  • 1.5 medium sweet potatoes
  • 1 tbsp. olive oi
  • 1/3 cup chopped onion
  • 2 cloves diced garlic
  • ½ cup chopped red pepper
  • 1/3 cup chopped zucchini
  • ½ cup sliced mushrooms
  • 2 cups chopped kale (remove stems)
  • 4 whole eggs
  • 4 egg whites
  • ¼ cup shredded parmesan cheese
  • ½ cup shredded cheddar (I used reduced fat)
  • 3 tbsp skim milk
  • ¼ tsp. dried oregano
  • 1/8 tsp. dried thyme
  • 1/8 tsp. crushed red pepper flakes
  • Salt & pepper to taste

Instructions:

1. Preheat the oven to 400 degrees and grease a pie dish with ½ tbsp olive oil.

2. Wash and peel the sweet potatoes. Then cut them into very thin slices, around 1/8 in. thick and layer them in the pie dish so that the bottom and the sides are covered. Place in the oven for 15 min until the sweet potatoes have softened slightly.

3. While the sweet potatoes are in the oven, in a large skillet over medium heat, heat the olive oil and sauté the onion, garlic and red pepper until slightly softened (about 3 minutes).

4. Then add the kale, mushrooms and zucchini to the pan. Sauté them very briefly (about 1 min), remove the pan from the heat and allow the vegetables to cool to about room temperature.

5. Whisk together eggs, milk, cheese, oregano, red pepper flakes, salt and pepper.

6. Add cooled vegetables to the egg mixture and stir until combined. Pour the mixture into the pie dish with sweet potatoes.

7. Reduce oven heat to 350 degrees and bake the quiche for 45 minutes or until the middle of the quiche does not jiggle.

8. Remove from oven, allow it to cool slightly before serving (about 15 min). Enjoy!

Beverages, Breakfast, Recipes

Turmeric Mango Smoothie

by Christina DorizasLeave a Comment on Turmeric Mango Smoothie

Last night, I found a perfectly ripe mango that I completely forgot about in the fruit bowl on my fridge. I threw two bananas in the freezer and went to bed excited try out a new smoothie recipe for breakfast. Yes, I lead a very exciting life, I know. Anyways, the smoothie turned out to be delicious. The mango was so sweet and frozen bananas made it perfectly creamy.

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What really made it unique and flavorful was turmeric. Turmeric is aromatic and smells a bit like spicy orange. It has a pungent, earthy taste, is sweet and bitter at the same time, and pairs really well with ginger. It’s also known for it’s anti-inflammatory properties as well as a slew of other health benefits, so I try to throw it into recipes as much as possible. I also try to take a turmeric supplement whenever I remember, but I’ll save that for another post.

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This smoothie makes for a filling, treat-like breakfast. It is naturally very sweet, I threw a date in mine but you can absolutely leave it out and it will still be delicious. I also love to throw flax seeds in everything because they are essentially flavorless but are full of heart-healthy fats and fiber. If you don’t have any on hand you can omit them as well. The recipe below makes 2 large smoothies.

I hope you enjoy this as much as I did!

Turmeric Mango Smoothie (Total time: 7 Min. Serves: 2)

Ingredients:

  • 1 Large Mango, peeled and cut in chunks
  • 2 bananas, cut up and frozen
  • 1 cup dairy-free milk (I used cashew)
  • 1 date (omit if you want it less sweet)
  • 1 Tbsp. ground flax
  • 1/2 tsp ground turmeric
  • Pinch of ground ginger
  • 5 or 6 ice cubes

*Optional toppings: hemp seed, coconut flakes, granola, and natural peanut butter all go great with this!

Instructions

  1. Toss all ingredients into a blender and blend on high speed until well incorporated.
  2. Enjoy!