pumpkin pie breakfast oats
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If you love pumpkin and you love oatmeal (which I do) – this is the best breakfast ever.

Ingredients-

1/3 cup rolled oats (I use only oats gluten free oats)

1 cup soy milk (or water if you want to save some calories)

1/3 cup organic pumpkin puree (I used a natural pumpkin puree- if you want it more dessert like you can always use canned pumpkin pie puree)

1/2 tsp cinnamon (or more if you love it)

1 Tbsp maple syrup

salt- to taste

Walnuts (for topping)

 

Directions-

 

1. Combine oats, a bit of salt and soy milk in a medium pot and bring to a boil.

2. Turn down heat to medium/low and stir in your pumpkin puree. Heat and stir for another 6 minutes or so or until the oatmeal reaches your desired consistency.

3. When oatmeal is done, stir in maple syrup and cinnamon and remove from heat

4. Top with fresh raw walnuts, a bit more milk and another sprinkle of cinnamon.

 

I love this breakfast

 

 

 

 

 

 

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chicken curry waffles
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This was a good idea.  I’m obsessed.  The waffles are gluten free of course.  You can easily heat (crisp) them up the next day in a toaster too- so make extras!

recipes-

 

Chicken Curry-

Ingredients-

2 pounds boneless skinless chicken breast cut into 1 inch pieces

2 teaspoons salt

1/2 cup canola oil

1 1/2 cup chopped onion

2 Tbsp minced garlic

1 Tbsp minced ginger

1 Tbsp madras curry powder

1 tsp. ground cumin

1 tsp. ground turmeric

1 tsp. ground coriander

1 tsp. cayenne pepper

1 can crushed tomatoes (15 ounce) or 1 pound fresh tomatoes chopped

1 cup plain yogurt

2 Tbsp fresh cilantro chopped

1 tsp. salt

1/2 cup water plus 1 Tbsp water

1 tsp. garam masala

1 Tbsp fresh squeezed lemon juice

 

 

Directions:

 

1. Sprinkle chicken breasts with 2 tsp. salt.

2. Heat the oil in a large skillet over high heat and partially cook the chicken in the hot oil until fully browned. Transfer to a plate and set aside.

3. Reduce heat in skillet to medium/high. Add the chopped onion, garlic and ginger and cook until the onion turns translucent (about 8 minutes). Stir in the curry powder, cumin, turmeric, coriander, cayenne and 1 Tbsp water.  Mix the tomatoes. yogurt, 1 Tbsp chopped cilantro and 1 tsp. salt into the mixture.  Add your browned chicken back to the skillet.  Pour 1 cup of water into the skillet, bring to a boil, sprinkle with garam masala and 1 Tbsp chopped cilantro and reduce to medium. Cover skillet with a lid and simmer until the chicken breasts are fully cooked.  An instant read thermometer should read 165° F when inserted into the chicken.  sprinkle with lemon juice just before serving over waffles!

 

Best Gluten Free Waffles-

Ingredients-

2 cups Bob’s Red Mill all purpose flour (best if you add 18% cornstarch to the flour)

1 tsp. xantham gum

1/4 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 1/2 cups Kellogs Brown Rice Crispies

13 fl. oz milk

7 Tbsp canola oil

2 eggs separated

 

Directions:

 

1.  Preheat and oil your waffle iron.  I set my Cuisinart to #4 heat setting

2. In a large mixing bowl, place flour, xanthan gum, sugar, baking powder, baking soda and salt.  Whisk to combine.  Add the Brown Rice Crispies and combine.  In a separate bowl, place the milk, oil and egg yolks and whisk to combine.  Make a well in the center of your dry ingredients and pour the milk mixture into the well.  Mix to combine well.

3. Use a mixer to beat your egg whites into soft peaks.  Fold the egg whites into the entire mixture gently, until just incorporated (gentle white streaks in batter).

4. Ladle a cup or so of your batter into the preheated waffle iron and spread batter evenly over iron leaving a bit of room from the edges).  Close lid and cook for 4 minutes.  Consider your first waffle a test, mine took exactly 4 minutes to be perfectly cooked.  You want them well browned and crispy.  Serve immediately or keep warm in oven.  As I mentioned, they crisp up best the next day in the toaster on low.  Cool them completely before individually wrapping in foil for fridge storage.  You can freeze them too!

 

 

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gouda stuffed french toast with bananas foster and coconut ice cream
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Seriously.

 

I recommend you start making the bananas fosters first and then start cooking your french toast when you are halfway done the bananas fosters (before the flambé!).

Bananas Foster-
Ingredients-
4 tablespoons butter
1/2 cup packed dark brown sugar
1 cinnamon stick
1 strip lemon zest (1 to 2 inches long by about 1 1/2 inch wide)
2 large, firm, ripe bananas, peeled and halved lengthwise and then halved crosswise
1/4 cup dark rum
coconut milk ice cream
Directions-
1. Melt the butter in a 12-inch skillet over medium heat. Add the brown sugar, cinnamon stick, and lemon zest; stir to dissolve the sugar, about 1 minute. Don’t use high heat or you will separate your butter and sugar.
2. Add the bananas and spoon some sauce over each piece. Cook until the bananas are golden on the bottom, about 1 1/2 minutes. Turn the bananas and continue cooking until very soft but not falling apart, about 1 1/2 minutes.
3. Remove the skillet from the heat (turn off gas). Add the rum and wait until the rum has warmed slightly, about 5 seconds. Wave a lit match (a very long fireplace match!) over the pan until the rum ignites, shaking the pan to distribute the flame over the entire pan. When the flames subside (in about 1/2 minute),  discard the cinnamon stick and lemon zest, and serve over your french toast with coconut ice cream.

French Toast-

Ingredients:

Gluten free artisan loaf from Bigstar Bakehouse  or french bread for the rest of you

Gouda cheese, sliced very thin

almond milk (or regular milk if you prefer)

2-6 eggs

salt,

butter

 

Directions:

1. Slice your loaf in one thick slice and then cut through that in the middle without going all the way through to make a pocket.  It’s best if your loaf is a day old or so. Place thin slices of room temperature Gouda inside.

2. Beat together 2 eggs and about a 1/8 cup almond milk with a whisk. Add a pinch of salt and mix.  Transfer your egg mixture to a wide bowl so you can dip your french toast. Dip both sides.

3. Heat a non-stick pan over medium/low heat.  Add a table spoon of butter and once it stops bubbling place your dipped bread on the pan.  Cook each side until nicely browned.  You can add a lid if you keep the heat low and that will help the cheese melt fully.

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