Archives for the ‘Breakfast’ Category

Dairy-Free Spinach & Mushroom Quiche

  Here’s a super easy recipe for a dairy-free quiche that is perfect for a holiday brunch. In fact, I was planning to take it to a pot-luck brunch this past Sunday but my teething 8-month-old kept me up all night and we didn’t make it to the brunch. The upside was that meant more […]

Gluten-Free Grains In The Rice Cooker

Until now I have been wary of using a rice cooker, because of the toxic chemicals in the non-stick coating. However, last week I bought a new rice cooker with a stainless steel bowl and it is changing my cooking world.  Not only does it cook perfect brown rice, but I’ve discovered it can cook all kinds […]

Teff Pancakes

  I am always trying to increase my protein intake, and that’s especially important for snacks and breakfast foods, which are not always high in protein. In the mornings I eat a lot of eggs, sometimes bacon and sausage too, but also I want to choose grains that are naturally high in protein. One of […]

Leftover Potato Pancakes

Here’s a quick idea for what to do with those leftover mashed or boiled potatoes.  They make great pancakes the next morning and are especially yummy if they have been seasoned with herbs like chives or rosemary or garlic.  I had about one medium Yukon gold potato leftover after making chicken in a pot a couple nights […]

“Buttermilk” Amaranth Pancakes

Though I haven’t written about it in awhile, I have been experimenting with recipes from the Sally Fallon cookbook Nourishing Traditions and at the same time tweaking some of my old recipes. Here’s an adaptation of my old brown rice flour & amaranth pancakes using the traditional method of soaking the flour overnight.  This accomplishes […]

I Eat My Eggs Sunny-Side Up

  With all the hype going on lately regarding the salmonella egg outbreak, people all over the country are scared to death of eggs, much less a little runny egg-yolk.  But not me.  I confidently eat my eggs as runny as can be.  Why, you ask?  Because I know exactly where my eggs came from […]

Sprouted Graw-nola

  This week I was planning to make a batch of my granola and at the last minute stopped by the gluten-free bakery only to find out they were OUT of gluten-free oats!  They are the only place near me that I know has them, so I was out of luck.  And out of ideas for breakfast […]

Salmon-Asparagus Frittata

  Before we say goodbye to asparagus season and while it is still abundant, I thought I would pass along a delicious and creative way to use more of it.  I had some leftover salmon and roasted asparagus the other night, so guess what went in my eggs in the morning?  It’s also a great way to […]

Traditional Homemade Granola, With Gluten-Free Oats

  Lately I’ve gone back to eating oats.  Gluten-free oats, that is.  I’ve written about oats before but it’s worth revisiting — oats themselves do not contain gluten, but they are often cross-contaminated with wheat.  So unless they are certified gluten-free there is a chance they may contain wheat, and therefore gluten.  There are a couple of […]

Apple-Buckwheat Pannekoeken (Dutch Crepes)

  Dutch Apple-Buckwheat Crepes   I decided to revive an old buckwheat crepe recipe which I make all the time, but my original post calls for fresh berries.  This is not really appropriate or desireable during the winter time because fresh berries are not in season.  In the fall, I like to top them with sliced […]