Gluten Free Almond-Greek Yogurt Bread

I find lots of interesting recipes, using ingredients similar to these, so often now on YouTube, where the videos are just a wealth of information.

A simple version of this caught my eye, but of course I had to make additions. Ground flax was not in the original and I used the Everything Bagel seasoning in place of the salt called for. I love this salt based seasoning and it seemed the perfect addition for a little more color, nutrition and texture. Let all your ingredients come to room temperature before combining. Preheat your oven to 350°

In a medium glass bowl, whisk together:
2c (200g) almond flour
2t (10g) baking powder
3T ground flax seed
1T Everything Bagel Seasoning

In a large glass bowl, whisk together:
14oz - 400g plain, whole milk, Greek yogurt
2 large pasture raised eggs

When combined, add the dry ingredients a little at a time until everything is well mixed. Pour into a buttered loaf pan and bake about 45 minutes or until a toothpick inserted in the center comes out clean and the whole loaf is nicely browned.

Cool completely before slicing. This turned out really well and I'll definitely make it again. . .Lin

Cottage Cheese Bread + Rolls

It almost never happens that I post an untried recipe — especially one that I didn't create. I don't have time to bake this one right now but I've been wanting to try a couple similar ones. Ones where plain Greek yogurt is the main ingredient -or- cottage cheese like this one. Watch for that in the next few days.

The audio in this is also worth paying attention to in regard to the comments on gluten as well as the lycopene in tomatoes and how it's enhanced by cooking. This person knows their stuff!..

The cottage cheese used in this video appears to be the European type. MUCH drier than what we buy here in the U.S. I'll put mine in a strainer just before mixing with the eggs. I'm also wondering if Ricotta might be a good option. . .

When I have questions, I ask Google. This information seems accurate. I'll put my cottage cheese in a cloth lined strainer then add a couple spoonfuls of plain Greek yogurt for the tang mentioned:

To make American cottage cheese resemble European-style (often drier, denser, or more tangy like Tvorog or Schmierkase), drain the excess liquid (whey) and add cultured dairy for flavor. For better results, make it at home by cooking whole milk with vinegar, or mixing dry curd cottage cheese with cultured cream or yogurt.

click for↓recipe↓and video

Cottage Cheese Bread

here's one for rolls
Spinach + Leek Cottage Cheese Protein Rolls

Crunchy Egg and Tuna Salad

I love always having some version of this ready to eat in my 'fridge. Sometimes it's just tuna, but when I have a lot of eggs, I'll often add those as well.

My body seems to respond well to a blast of tuna protein. When I was working at our local Police Department, I'd often not eat until noon or thereabouts. Sometimes I'd intentionally not bring lunch and instead walk to the Subway a couple blocks away. On the days when I'd get a tuna sub I'd always feel so good for hours afterward. I love those (rare) strong signals our body gives when we find something that works well.

I used all these ingredients shown for this salad except for the cheese and tomato. It didn't really need the extra calories in the cheese, nor the water in the tomato. That was better on the side.

2 cans EVOO packed tuna - don't drain
1/2 lg. yellow onion
2 ribs of celery

2 hard boiled eggs
2 mini peppers

2 dill pickles
a little sweet pickle relish
2T brown grainy mustard
black + cayenne pepper
Lowry's Garlic Salt
1/2c± mayonnaise

Mix everything in a big glass bowl.

I had this with the gluten-free corn muffins I posted recently. I also served it over tossed salad. It would also be good in a tortilla wrap. . .Lin

An Expanded Garlic-Cheese Biscuit—Muffin Recipe

😃 — WOW — 😃

I just realized. . .This is recipe #2,000!!!

I think some variety of this will be my go-to 'bread' recipe. In fact, next time I make this, I might try baking it in a loaf pan. There are other variations I'd also like to experiment with. Different spices, seasoning and other flours. I thought I only had 1/2c corn flour, but I was wrong, I found another package, or I would have made up the difference with buckwheat flour. In spite of the name, buckwheat flour is actually also gluten-free. I also bought coconut flour the other day when I shopped. Ohhh, so many fun possibilities! Here's today's recipe though, which is just a bit of an expansion on the original one I posted last week.

Preheat your oven to 375° In a big glass bowl, whisk together:

1c almond flour

1c corn flour

1T baking powder

2T ground flax seed

Put these ingredients in your blender and pulse until they're mixed, then blend a minute or so:

14-16oz. cottage cheese
6 cloves of garlic
3 jumbo eggs

1T± dry oregano

1/2T dry dill

1/2T garlic salt

Pour the blender contents into the flour bowl and stir until well mixed. Then add whatever cheese you like in whatever amount you want. Today I used about 2 cups of Taco Blend cheese.

Spoon the batter into paper lined muffin tins or directly into silicone muffin pans. Add more shredded cheese to the top of each, or sprinkle them with Everything Bagel Seasoning.

Bake 25-30 minutes or until the tops are lightly browned. Cool, then serve with. . .Well. . .Just about anything! . . .Lin

Cranberry-Orange Healthy Nut Muffins

If you don't like overly sweet muffins, this recipe might be what you're looking for.

1c organic rye flour

2c unbleached all-purpose flour

1T pumpkin pie spice

2T each: ground flax, chi seeds

1/2c each chopped: pecans, walnuts

1t each: salt, baking soda, baking powder

1T pure vanilla

1c coconut sugar

3 pasture raised eggs

3/4c each: single source EVOO

3/4c plain whole milk Greek Yogurt

2 whole Cutie mandarins - chopped

2c chopped fresh or frozen cranberries

Preheat your oven to 350°

Whisk the first group of dry ingredients together in the big glass bowl, then do the same with the next group in the other bowl. Pour the wet ingredients into the dry bowl. Mix well but quickly, only until all the flour is incorporated. Spoon into muffin cups and/or greased loaf pans. Bake the muffins about 20 minutes. The loaf pan will take an additional 5-10 minutes.

This made 24 muffins and a muffin loaf. Good for breakfast or a healthy snack. . .Lin 

Cranberry-Rhubarb-Walnut Muffins

Preheat your oven to 350°. In a big mixing bowl, stir the following together until well combined:

2c chopped fresh or frozen rhubarb

1c chopped fresh or frozen cranberries

1c chopped walnuts

3/4c whole milk, plain Greek yogurt

1-1/2c brown sugar

1-2T white Balsamic vinegar

1c extra virgin olive oil

1-2T Mexican vanilla

3 eggs

When these are well combined, add the dry ingredients:

2c unbleached all purpose flour

1/2c whole wheat flour

1-2T pumpkin pie spice

1t each: salt, baking soda, baking powder

Mix well with a big wooden spoon or silicone spatula, then spoon into paper lined muffin tins. Bake about 20 minutes until they spring back when touched in the center, or pass the 'toothpick test.' Makes 24 muffins. These are great for breakfast or an anytime-snack. . .Lin

Meatloaf-Meatball Stroganoff

Meatballs

In a big bowl mix:

1# ground elk

1# ground bison

1# turkey sausage

8oz. crushed crisps

2 lg. pasture raised eggs

1c - 1-1/2c beef broth

Chop the following and add to the bowl:

2 stalks celery

1 med. purple onion

2/3c green part of aSt leek

1 med. carrot - grated

Mix well with a heavy wooden spoon or clean hands. Form into meatballs, place on a parchment covered baking sheet and bake until nicely browned, 30-40 minutes. I made these ahead and froze in a gallon zip-type bag.

Stroganoff

Bring 2-3 quarts of water to a boil then add 1# thin spaghetti. Once the pasta boils a few minutes, add 1-2oz. finely chopped curly kale. When the pasta is al denté, drain then put it back into the pot. Add 1 can Cream of Mushroom soup, stirring gently to coat the pasta. Add 2# of frozen meatballs, also stirring them in.

Chop the vegetables:

1/2 lg. purple onion

1/3 green bell pepper

1/3 orange bell pepper

8-10oz. small mushrooms

1oz. EVOO roasted garlic

Sauté these until crisp tender, in 4T of butter, adding the chopped garlic at the very end, then stir them into the pot of pasta and meatballs.

Stir 2c beef broth into 12oz. sour cream and pour over all these ingredients, then toss to mix and coat everything.

Chill several hours, then warm it up again. This changes the pasta making it a resistant starch. This will improve the flavors and also reduces the glycogen level of the pasta making it much healthier than eating it right after the initial cooking. . .Lin

Mediterranean Olive Oil Cake

This is a classic all over Italy and neighboring countries. A not-too-sweet cake perfect for morning coffee or tea. I've wanted to make this for ages, so today I searched for recipes to give me ideas. Each one is vastly different from the next! So, needless to say, I took several liberties of my own including substituting corn and hazelnut flour for 1/3 of the total flour, for a little less gluten.

Preheat your oven to 350° In a small-medium glass bowl, whisk together:

1c unbleached all purpose flour

1/4c hazelnut flour

1/4c corn flour

1+1/2t baking powder

1/2t Himalayan pink salt

In a larger bowl, beat together with a mixer:

3 lg. pasture raised eggs

3/4c unbleached cane sugar

1/2c single source EVOO

1/2c oat milk

1/4t almond extract

3/4t pure vanilla

When the oven is preheated, beat the eggs and sugar until fluffy. Drizzle in the EVOO, beat again. Then add the milk and flavorings. When that's well beaten, add the flour mixture about 1/3 at a time beating on low after each addition until everything's well combined.

Pour the batter into an 8" round or square pan that's been oiled and sugared for a nice crunch on the crust! Bake at 350° for 35-40 minutes. Cool before slicing and serving. 8 servings - 256 calories each. This reminds me a lot of pound cake.

Mmmmm! 😃
I'll for sure make this again, for company. . .Lin

EDIT. . .After I took the first photo I thought...Fruit! Maybe it needs some fruit!?!

I'm sure it'll be great plain too, but I had 8 big fresh strawberries. I cut those into a pan then added some frozen blueberries and cherries. Used my chopper to break them up, sprinkled on some cinnamon sugar, 1T fresh lemon juice and simmered for a few minutes. TaaaDaaa!

Shrimp and Sautéed Vegetables

3 baby red potatoes

2T EVOO

a good sprinkle of my rosemary seasoning.

Sauté until the potatoes starting turning translucent.
Add the peas and whole or halved shrimps.

1c frozen peas

1/2 lg. purple shallot

7 big Argentinian red shrimp

Stir and continue to cook; covered,
just a few minutes, over low heat; until the shrimp is done.

I had my family over for lunch after church and thought that might be it for me regarding food for the day. Later I got hungry again and this came together fast.

I had leftover vegetables so this morning that + an egg became a really great breakfast. . .Lin

Spiced Craisin Pear Cake

Preheat your oven to 350°

Butter a bundt cake pan, then sprinkle the entire buttered surface with cinnamon sugar. This gives the entire outside of the cake a great, sweet crunch that caramelizes while baking.

In a large bowl whisk together the dry ingredients:

3-1/2c all purpose flour

1-1/2t baking powder

1-1/2t baking soda

a shake of salt

1t-1T pumpkin pie spice

In another large bowl, using a mixer, beat together:

3/4c soft butter

1-1/3c sugar

When eggs and butter are fluffy, beat in the following: 

4 lg. eggs

2t Mexican vanilla

1-1/4c sour cream

Gently fold in:

4 ripe Bartlett pears, cored and chopped

1c craisins

In a small bowl, combine this, for a pecan crumble topping:

1/2c brown sugar

1t-1T pumpkin pie spice

1c chopped pecans

Once the oven is ready, add the dry ingredients to the butter, egg and fruit bowl, working quickly, blend with a big, heavy wooden spoon or a silicone spatula. Pour 1/3 of the batter into the pan, top with 1/3 of the crumble topping. Repeat ending with a crumble layer.

Bake for 50-60 minutes. Cool, run a knife around the edge of the pan and flip onto a serving plate. This makes a festive breakfast, snack or dessert cake. . .Lin

A Big Breakfast - Quick

several spears of asparagus

4 big mushrooms

half an onion, sliced

some sliced grape tomatoes

2 extra large eggs

Sauté the vegetables in 1-2 tablespoons of EVOO.

Toward the end, add a little water if needed and add the tomatoes and asparagus tops. Plate the vegetables and cover to keep warm.

Beat the eggs, add salt and pepper and some cream. Pour the egg mixture into the hot pan to cover the bottom. Cook until the top is set. Flip for just a minute then serve with the vegetables.  

A Good and Quick Breakfast

I've been trying to do intermittent fasting on a regular basis, succeeding about half the time.  My late evening appetite has been ferocious lately, which can really mess things up.  Thankfully, in the morning, I don't get hungry most days until after noon.  Today I was ravenous around 11am.  This went together so fast and from idea to plate was only about 10, maybe 15 minutes.

• 4oz. fresh mushrooms
• 1/3c chopped purple onion
• 1T good quality EVOO
• a handful of fresh spinach
• salt and pepper

• 2 lg. fresh eggs
• a sprinkle of pepper jack cheese

Chop or slice the mushrooms and onion into a big pan with the hot olive oil.  Sauté a few minutes until the mushrooms are almost cooked.  Gather and slice the spinach and stir that in.  Cover and cook, over medium, heat a few minutes.  Once the spinach has wilted, move all the vegetables to the edge of the pan and crack the eggs into the center.  Cook as you like them, scramble, sunny side, or flip whole for over-easy/over-medium. Sprinkle cheese over the vegetables and voila! Breakfast is ready! . . . Lin

Quick-Fresh Protein Bowl

I usually eat my first meal later in the day. Noon, even at times, not until early-mid-afternoon. Not today! I was SO hungry! Fortunately, I shopped yesterday, so I had some great options. This went together fast and was just the perfect bowl! I used previously steamed (hard boiled) eggs I made a couple days ago, but this would also work with a couple quick fried or scrambled eggs.  

• 2 12-15 minute steamed (hard boiled) eggs
• 1 big green onion - sliced thin
• 1 slice of American cheese

Slice, chop the eggs into a bowl, sprinkle with the onion and top with cheese and a little salt and pepper. Microwave for 30 seconds. Add the following, chopped-sliced, and. . .gobble it up!!

• 
  1/2 firm-ripe avocado
• 1 sm. peeled tomato
• another sprinkle of salt and pepper

This turned out so well, it's something I'll be eating often.

This totals about 400 calories, it's fresh and packed with protein. . .Lin

Salad For Breakfast

I've been reading and watching lots of YouTube videos during  our COVID quarantine time. In particular, those on the Mediterranean Diet and life in The Blue Zones. If you're not familiar with these and are interested in eating in a healthier way that promotes longevity, please check them out.

Yes, this really was breakfast today here at Mi Casa. If, like me, you practically gain weight just looking at waffles, pancakes and packaged cereal, you're probably familiar with soup, leftover meatloaf and vegetables, chicken chili, etc. as natural choices for breakfast. This went together quickly. I drizzled it with my Lemon-Olive Oil Dressing * 

• 
  1 quick-blanched peeled tomato
• 1 handful baby kale or arugula
• 3/4c garbanzo beans
• 3 big mushrooms
• 1/2 avocado
• 1 12 minute egg

Tear, slice, chop then arrange or toss together in a bowl, dress, add a little more fresh cracked black pepper and some coarse Celtic sea salt. I skipped coffee this morning and had this with lemon water, but a big steamy mug of tea is sounding really good right now! Be creative. . .have fun with your cooking! . . . Lin

Pepperjack Chakes

What are Chakes you ask?

They're a simple pancake made with 1 egg and ½c shredded mozzarella cheese! Really! That's it!  Chaffles, cheese waffles, are the new big thing right now, but since I no longer have a waffle iron, for me, they quickly evolved into cheese panakes! For one person, you can beat an egg, add the cheese, pour it into a hot non-stick pan and voila. . .a simple, quick, high protein, gluten-free, low-carb breakfast. I always need to add my own touches, so here's one idea. . .

• 2 beaten eggs
• 1c shredded pepperjack cheese
• 2t coconut flour
• 2T half and half
• a sprinkle of black pepper

Combine in a small-medium bowl, pour onto a preheated non-stick pan and give it a couple minutes. When the edges dry a little and bubbles start to form check to see if they're browned nicely. Flip them and cook the other side.  These turned out so well. After I plated them I remembered I had a little bowl of homemade applesauce.  I spread them with that, then spooned on the fruit. Frozen dark cherries and blueberries, cut up and warmed. This was really good!

Are you wondering about the pepper? Pepper goes well with many fruits. One of my favorite things is canned or fresh ripe Bartlett pear slices over cottage cheese that I mix with shredded cheddar and black pepper, with a little spicy cinnamon sugar sprinkled on top.

Experiment with different flour and cheese.  Next time I make applesauce, I'll make these again using corn flour and sharp cheddar. Oat flour, craisins and walnuts could be good.  You could also put some sautéed vegetables in the batter to make mini vegetable omelettes. Remember, to keep cooking a fun experience. . .Be Bold...Be Creative!  Happy Cooking Everyone! . .Lin

Florentine Mushroom Eggs

I was SO hungry this morning!  I usually try to wait until closer to noon, but this morning my growly stomach was having none of that!  I knew the only thing that would work was eggs and vegetables. This turned out big and beautiful!  Lots for just one person.  As always though just add more eggs and vegetables to make this for you and a friend, husband, wife or child.

• 4oz. mushrooms
• 3 green onions - white parts
• 1-2T dark EVOO
• Italian seasoning, salt and pepper

• a big handful of spinach 
• 1 mini red pepper
• some shredded pepper jack cheese
• green onion tops - green parts

Sauté what's in the frying pan, covered, long enough to notice the mushrooms shrink and begin to brown.  Add the sliced spinach, red pepper and green parts of the onion.  Cover and cook another few minutes.  Pour the beaten eggs over everything and let cook a couple minutes.  Flip to dry out the other side.  Top with cheese and serve with a couple sides that sound good to you. . .Lin

Vegetable, Ham and Cheese Egg Bake

• 8 jumbo eggs
• ⅔c sour cream
• ½c half & half
• 1t black pepper
• a sprinkle of salt
• 1c parmesan cheese
• Roasted Garlic and Herb Seasoning 

Whisk all this together in a medium glass bowl.

~.      ~.      ~.      ~.      ~. 

• 12oz. mushrooms
• 10-12 green onions
• 1-2 large colorful bell peppers
• 2T EVOO
• 5oz. spinach - remove stems then slice thin

~.      ~.      ~.      ~.      ~. 

• 8oz. precooked ham cut into rough chunks
• 6-8oz. American cheese slices

Chop the vegetables and sauté in the olive oil, adding the spinach at the very end, for a total of 10 minutes. Grease a 9"x12"x2" pan and put about a cup of the egg mixture in the bottom.  Add half the vegetables, half the ham and top with half the American cheese torn into strips. Repeat these layers, sprinkle on a little more parmesan. Bake in a preheated 350° oven for 45 minutes. Shut off the oven and leave it there another 10 minutes.  Cool before cutting into squares. . .Lin 

A Big -but quick- Breakfast

• 
  lots of frozen baby green beans
• 1 enormous clove of garlic
• a sprinkle of red bell pepper
• ½ sm. cipollini onion
• Italian seasoning, S&P
• good, dark EVOO
• 2 jumbo pasture-raised eggs from happy chickens .   .   .   .   . 🐣 .   .   .   .   .

Into an 8"-9" non-stick pan, break the beans into smaller pieces, add the sliced onion and garlic, drizzle with the olive oil and heat, covered, over medium-high heat. When it's sizzled a few minutes, move everything around and check the beans for doneness.

While this is happening. . .Crack the eggs into a medium size glass bowl and add a 'glob' of mayonnaise or sour cream. Whisk together well, then pour over the vegetables when they're almost cooked. As the eggs cook, over low-medium heat, lift the edges and tilt the pan so the top liquid runs underneath and in contact with the hot pan. When it's almost set, turn off the heat and cover for a minute or two. I just realized the EVOO, Italian Seasoning--(best yet), avocado, cheese, ranch dressing, mayonnaise, frozen baby green beans, and red pepper ALL came from Aldi's!  If there's one near you, please support it. The rest is from local Farmer's Markets. Aldi's a different shopping experience, so give it 2 or 3 tries.  All of a sudden, the beauty of their philosophy will hit you! They're committed to non-GMO's, lots of organics and have an amazing array of international and hard to find items. Plus, what you pay $60 for there, would cost you at least $100 anywhere else!

Fold, top with cheese. I picked American cheese, a little ranch dressing and a side of tomato and avocado - half each. If you'd like to cut these calories, sprinkle the eggs with a bit of fresh grated parmesan and serve with a salsa combined with half a mashed avocado. This, as shown, is about 600 calories, but I ended up grazing on it for about 5 hours! Now it's a tiny bowl of that beefy chili and a thick slice of my most recent ciabatta for dinner.

Fall Is Here! 🍂🍁🍂 Happy Tuesday! . .Lin

A Really Good Egg Thing. . .

This was breakfast for just me today, but go ahead, extrapolate everything and make it for you and a friend, or your whole family. You see the ingredients, so I won't reiterate those. Let's talk technique...

Slice or chop the vegetables however you'd like.  Drizzle with a healthy oil and sprinkle lightly with some good seasonings.  Turn the heat to high, cover and wait until you hear the sizzle.  Turn the heat off for 15 minutes to give them a mini-marinate.  Get the eggs ready.  Whip them up with a big dab of sour cream, mayonnaise or a few tablespoons of heavy cream.

When your timer 'dings' uncover, turn the heat back on.  When it sizzles again, give it a minute or two, then pour the egg mixture over the vegetables. If you're adept with a flipper, turn the whole thing over when the top is barely set, in one piece.  If not - just wing it — spit our a nasty word or two - and flip it piece by piece like I do more often than not... 

Tear a piece of American cheese over the top and cover again off the heat, until the cheese melts.  (I know, I know...but it's a staple in my dairy drawer since there are certain things you just have to use it for, like a perfect grilled cheese sandwich with onion and tomato, and really yummy 'egg things.') Serve with sliced cucumber, tomato or avocado, because a really good vegetable 'egg thing' can always use more vegetables!!

Be Creative—Happy Cooking!! ... 😊 ... Lin

Red and Green Egg Bake

• 12 lg. fresh eggs
  
• 2 lg. cloves of garlic - grated
• 1½t garlic-red bell pepper seasoning
• 1½t chili-lime seasoning
• ⅔c half and half, plant milk, etc.

~    ~

• ½c corn flour (not corn meal)
• 1t baking powder
• ½t baking soda

~     ~

• 6oz. chopped fresh kale - cooked
• 1 4oz. purple shallot - chopped
• 2 med.-lg. tomatoes - peel* and chop
• 6-8oz. grated cheese - divided in half

*To peel the tomatoes perfectly. . .

Fill a 2 quart pot almost to the top and heat the water to a rolling boil.  Gently put each tomato, one at a time, into the boiling water and keep it moving with a slotted spoon, for 13 seconds.  Immediately remove it and put it in a container filled with iced water.  Move it around gently to be sure the surface is well cooled.  Leave it there for 5 minutes.  Take it out, peel and chop.

Preheat your oven to 350°.  Using a whisk or hand egg beater, combine the first 5 ingredients in a medium bowl.  Simmer-steam the kale about 10 minutes prior to layering in your buttered baking pan.

I use an 8x11x2" pan which actually holds about 25% more than the shallower 9x13x1" glass pans.

<—Layer as shown here: Kale, tomatoes, shallot, and half of the cheese, spread over the entire top.  Beat up the egg mixture once again to keep it mixed and fluffy.  Using a clean, dry whisk, mix the dry ingredients in a small bowl.  Once the pan has the vegetables and cheese layered, add the dry mix to the egg-milk mixture and beat again until combined.

Pour this over everything in the pan, making sure to distribute the grated garlic which will sink to the bottom of the bowl and could end up on top of one small area.  Spread that evenly over the top with a fork. Sprinkle on the remaining cheese and bake for 40 minutes or until everything is solid and baked through.  It will take less time in a 

9x13x1" pan, so check it after 25 minutes.

I used to call this a Breakfast Bake, but it's so good any time of the day or night, I don't want to limit anyone's thinking. . .Lin