Gluten-Free Oatmeal, Yogurt, Flax, Egg Bread

This recipe is the result of my ideas, and many changes made to a couple recipes I found online. First, preheat your oven to 350° and butter a glass loaf pan. 

Whisk all this together in a large glass bowl:
145g - 1½c Oats*

*pulse in blender until consistency of flour

1/2T baking powder

1/3c ground flax seeds
1T Everything Bagel Seasoning

Whisk these together in a smaller glass bowl:
2 lg. pasture raised eggs

3+T - 45g EVOO

1T apple cider vinegar
1T raw, unfiltered honey
1c - 240g whole milk plain Greek yogurt

Combine and stir well, in the large bowl. Pour into the loaf pan. Sprinkle the top with some seeds or Everything Bagel Seasoning if you'd like and bake for about 35 minutes until nicely browned and a toothpick inserted comes out clean. Cool completely before slicing.

This bread is healthy, gluten free and full of fiber. . .Lin

Egg Bake with Chicken & Lots of Vegetables

This turned out SO well, in spite of forgetting to set my timer and going past my estimated baking time by about 20 minutes! 😯 No doubt about the vegetables being well cooked, that's for sure!

Preheat your oven to 350°

CHOP or SLICE:
1-2 lg. carrots
3-4 ribs of celery
a big handful of broccoli florets
6oz. roasted chicken
a generous amount of fresh greens
~ I used baby arugula and spinach
SHRED: 6-8oz. strong flavored cheese

Next, put the following in your blender jar:

8 lg. pasture raised eggs

1/3-1/2c liquid - I used coconut milk. Chicken broth would also be good.
3T Buckwheat flour - in spite of its name, this IS gluten-free!
1/2T baking powder
a big shake of smoked sea salt
- or- smokey paprika
1t± oregano leaf
1t black+cayenne pepper
1/2T good quality curry powder

Layer the vegetables in a buttered 9-13" pan. Add the chicken and greens. Pulse everything in the blender, just until smooth. Pour over the vegetables. Gently move everything around with a spatula to coat everything with the egg mixture without disturbing the layers. Sprinkle the shredded cheese over everything. Bake ? probably 35 minutes or until sides are browned and the center is firm.

I omitted onion from this recipe since I'll be sharing it with my Old-Man-Puppy Oliver 🐶 . . . Lin

Lotsa-Ingredient Egg Bake - Gluten Free

Well, this was fun!

Lots of slicing and chopping, so it took a bit longer than most egg bakes I've made, but I think really worth the extra. . .The texture and flavors are really good. I made it without onion or garlic, so this bake is good for humans and dogs.

First preheat your oven to 375° Scrub the vegetables, spray or oil a 9"x13" glass pan. Slice-chop all the vegetables into the pan, in layers or mix. They will be mixed after baking.

Take into consideration any differences in cooking times and cut them up so the entire mix will be done the way you like it - baked all together, rather than in stages. For instance, celery and carrot take longer so I cut them smaller than the rest.

3 carrots

4 ribs of celery

1 med. zucchini

3 colorful mini peppers

5 big meaty mushrooms
a good amount of broccoli

Drizzle several tablespoons of Moroccan EVOO over the top of the vegetables then bake for 20-30 minutes until they seem about half way done. The liquid pulled out of them should be bubbling a little. 

Just before the end of the vegetable baking time, mix the rest of the ingredients together in your blender jar and blend well for a minute or so to incorporate everything into the eggs.

7 extra large pasture raised eggs

4oz. good quality bone broth
2/3c full fat cottage cheese

2T buckwheat flour

1T baking powder

~ 1t - 1T each:
~ black+cayenne pepper, Italian Seasoning
~ Himalayan pink salt, dry dill

Pour this evenly to cover the vegetables. I also had 2oz. of bacon I previously cooked and crumbled over this followed by a couple handfuls of grated cheese. 

Return to the oven and bake another 30 minutes or so, until the top is lightly brown and the egg mixture is baked all the way through. Test with a toothpick. Cool a bit then cut into squares and serve. I'll make variations of this one again. It turned out well and will make a lot of meals for me and my dog, Oliver. . .Lin

Steamed (hard boiled) Eggs

First of all, be sure to start with the best eggs.
Fresh, PASTURE-RAISED eggs are the only ones we should ever buy! 

Have you tried this method?

The eggs cook more uniformly and peel easier when done this way. Since I like mine a little less dry than most people, I only expose mine to the heat for 10 minutes. If you like them a little more 'done,' I'd leave them over the steam for 12 minutes.

Get the water boiling, then place the basket with the eggs over the steam. Cover and set the timer for however long works best for you.

Remove from the heat, carefully drain the hot water, run cold tap water over the eggs in the pot for a couple minutes. Leave them in the cold water another 5 minutes or so to be sure the cooking process has been stopped.

Dry them, then store in the refrigerator, where they'll stay fresh for about a week.

This morning I had one for my favorite kind of breakfast. Fresh ingredients, good protein, vitamins, minerals and healthy fats - all for a total of about 250 calories. Later, I'll use some to make a big bowl of tuna-egg salad. . .Lin

Crunchy Tuna-Egg Salad ➕ Maple-Pepper Lemonade

This was the perfect breakfast!

I once saw a Chiropractor who often said a big steamy mug of lemon water with pepper was cleansing, anti-inflammatory and a wonderful way to start each day. I've added a bit of honey over the years, then I discovered Maple syrup dissolves so much better, even in cold water, so my take on this healthy, cleansing drink is at the bottom of this post.

This photo is pretty self-explanatory. Since I don't usually measure, I'm not giving exact amounts.

5-6 celery stalks

4-5 mini dill pickles

1 extra large green onion

Chop all these into a medium glass bowl then add a big dollop of mayonnaise, about 1/2T Dijon, a splash of good vinaigrette and a good shake of red and mixed seasonings.

Chop the eggs and tuna and gently mix with the rest of the ingredients in the bowl.

2 pasture raised eggs

1 can of tuna - drained

I had a big scoop of this on a piece of really good, toasted, sourdough bread. A chopped campari tomato and part of a skinny English cucumber. This mug of hot lemonade really brought it all together!

Into a big glass picture, pour about 3/4" of pure Maple syrup. Add twice that amount of pure lemon juice. I buy this amazing stuff in a 2-bottle pack at Costco and now, since discovering it, get nervous when I'm down to that last bottle! I love this!

Next, fill the pitcher half way with cold water, sprinkle in a pinch of black pepper, and about 4 pinches or shakes of cayenne pepper. Stir well, fill the pitcher, stir again. Pour some into a mug, heat and drink. . .every drop! Then refill and drink some more.

If you'd rather have this iced, just be sure to stir well before pouring over crushed or cubes. . .Lin