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30 Minute Meals – Quick and Easy

Power Greens Omelet for an Easy Healthy Breakfast

Breakfast is an important meal for me, but I don’t like to spend much time preparing it. That’s why when I find an easy healthy breakfast, I really like it.

This gluten-free recipe is one of the recent healthy breakfast ideas I have found that is also dairy-free, nut-free and paleo.

”Power greens” might be what you’d call a combination of several of those leafy antioxidant-, fiber- and vitamin-rich “powerhouse veggies” like kale, spinach, chard, beet greens and the like.

A combination of them makes a wonderful salad, and they add a variety of textures and flavor to a stir-fry. They also “wilt” deliciously to be folded into an omelet…so in this recipe they become part of a “power greens omelet.”

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Gluten-Free Pumpkin Muffins Made with Oatmeal – Delicious!

Gluten-free pumpkin muffins are a good way to start off the day. Pumpkin muffins are a type of gluten-free bread and go great with many, many foods… especially breakfast “fixin’s.”

And, even better, this recipe is easy to make. They can be ready in about 30 minutes and will reward you and your family with their delicate aroma and delicious pumpkin-y flavor.

Unfortunately, they won’t last very long. So, be sure to make plenty… I turned my husband loose on the muffins you see in the picture above and they all vanished in about 15 minutes… And, he’s not a magician!

He says that they are fabulous with a pat of rich, creamery butter melted into each bite.

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Gluten-Free Rocky Road Candy

Rocky Road Candy is one of my favorite sweets. Since it uses only a few ingredients and doesn’t take a lot of kitchen equipment, it’s also easy to make gluten-free rocky road candy without a lot of extra trouble.

Different kinds of chocolate may be used, like chocolate chips – semisweet or milk chocolate flavor — or Hershey’s milk chocolate bars or even a lower-sugar cacao bar, if you like. Just be sure that the chocolate is gluten-free. (You can check my pantry list for some gluten-free brands.) For this easy gluten-free recipe post I used Hershey’s milk chocolate chips.

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Voilà, Hybrid Frittata on Steroids!

This recipe came about one evening as I was looking for something I could do with eggs and the growing seasonal abundance of vegetables in my refrigerator. I put them all together and, voilà, hybrid frittata on steroids!

At first I was considering a neat, organized frittata, which is a seasoned mixture of beaten eggs with sautéed vegetables added, cooked slowly in a skillet without stirring and then turned as a whole at the end… similar to what you might do with an omelet.

But, what I had in mind was much more than that. I wanted a skillet heaped with scrambled eggs, which are cooked differently than frittatas. I wanted it vibrantly alive because of the scrumptious, savory sautéed veggies in it. And, I had absolutely the right idea… it was delicious!

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