I do like quiche. I won’t hide that fact from you but I do prefer quiche that doesn’t have a bazillion eggs in it. To top all of that off, I haven’t made quiche since going gluten free. It’s not so easy finding gluten free pie crusts. This friendly, and riotous woman at The GF Authority suggested I use this recipe as an alternative. It worked surprisingly well. Crispy, cheesy, perfectly gluten free. I used the whole recipe and it was good but I prefer my original version of Broccoli Quiche. Of course, you can use whatever ingredients and spices you want. Mike’s suggestion for next time was Ham and Caramelized Leeks (yum!) but then he suggested yams and that weirded me out. I do have to draw the line somewhere. I’d like to try a Mexican Quiche – black beans, corn, cayenne powder, chili powder and salsa on top – we’ve even got the rice! Give it a whirl, let me know what you think. Continue reading
I’ve missed burgers. I haven’t attempted gluten free meat burgers yet but I do have gf cornbread crumbs on the sidelines waiting patiently for the day. In the meantime, I found this recipe on Pinterest and promptly ran to the kitchen after repinning. I had ’em cooked up and ready to eat in less than half an hour which is perfect. Just perfect! They quickly became Mike’s favourite meal and because of this recipe, it is mandatory that I keep a good stock of quinoa in my house at all times. Heaven forbid I have no quinoa when Mike gets a hankering. That’d probably be akin to denying me coffee. I paired them with some veggies and some sauteed beef strips and shrimp, but they’re also a perfect with yam fries!
That’s right. I said it. Pizza. MMMMmmmm Pizza. The best part about these is there is no crust. You just mix it up and throw it in a muffin tin to bake. I recently read that cravings can be conquered by looking at an image of what you’re craving and eating a salad. While that sounds a bit extreme, let’s not get crazy. If you’re craving pizza, try these. They smell like pizza and taste like pizza but have the texture of a little muffin. I slightly overcooked them the first time I made them and they had a bit of a singed flavor. Still good, but keep an eye on them. Pizza for the win!
Need a quick, simple, light but filling meal? This should cover it. From start to finish this meal took less than 15 minutes. And even less than that to eat! I marinated my beef overnight but you can just pour it on and cook it or marinate it while you’re chopping up your veggies if you don’t have time. The beef came out so tender, juicy and packed with flavor that I couldn’t resist going back for more and Mike scraped the pan for leftover smear. I haven’t found a gluten free Oyster Sauce yet, so unfortunately these don’t fit that bill. If anyone knows of a GF version or a great alternative, let me know. This beef is great on its own, in a bed of sauteed Gai Lan (chinese broccoli) or in a bowl of quinoa.
Ahhh Hummus. The fall back guy. The result of a last minute invite. The dip to make carrots slightly more exciting. The one we’re all conscious of hours after eating solely because of the garlic content. But let’s be honest here, Hummus is awesome! I snuck a special ingredient into this one that gives it an extra kick.
These are an amazing side dish. Really flavorful and sweet. Excellent with steak or a yummy roasted chicken breast. Easy to make and sure to wow even those tomato haters out there! I have one here, I promise he loved them.
2 cups Cherry Tomatoes – Washed and halved
4 cloves Garlic – Minced
Pinch Oregano – Dried
2 tbsp Olive Oil
Sea Salt and freshly Cracked Black Pepper
Pinch of Brown Sugar
4 tbsp Balsamic Vinegar
4 tbsp Pure Maple Syrup (the fake stuff just won’t do!!)
– Preheat oven to 375°F.
– Place halved cherry tomatoes and minced garlic in shallow baking dish in a single layer. Sprinkle with oregano, olive oil, sea salt, black pepper and brown sugar.
– Mix well and bake for 30 minutes.
– While tomatoes are roasting, put balsamic vinegar and maple syrup in small frying pan over medium heat. Bring to a simmer then stir slowly but constantly until thickened. About 10 minutes. Remove from heat, serve tomatoes and drizzle reduction over top.
Weight Watchers points per serving – 3
Calories – 150
Fat – 6.9g
Sodium – 45.8mg
Carbohydrates – 22.7g