Believe it or not…
… This remarkably filling breakfast quiche is actually Gluten-Free!>
The recipe makes a generous pan full of broccoli, peppers and cheese that the whole family – and guests – will come back for more of, and won’t even notice it’s gluten-free.
I make this a crustless quiche because that way it’s easily gluten-free and low carb. If you don’t mind the carbs, you could use a crust, like one of those linked below, but no one seems to miss the crust. They also don’t seem to mind the generous serving of veggies they’re getting along with the spicy, cheesy baked eggs.
This whole foods, vegetarian quiche recipe makes a deliciously satisfying breakfast, lunch or main dish for dinner. It’s easy to bake and take, too, so I take it to pot-lucks and carry-in dinners…or to a neighbor who may need an easy meal to heat up.
I am always looking for an easy new gluten-free salad recipe. This asparagus salad appeals to me since it is easy and full of flavor, plus it is nutritious and filling!
Fresh ingredients are ideal to use when they’re available, like during the spring when asparagus is inexpensive and easy to find in produce markets. Fresh beans are good, too, when available.
At other times, a salad like this can be made with frozen asparagus and some canned or cooked dried beans, and it will still be healthy and delicious. I just made one that way yesterday, and my husband loved it!
This tomato and feta salad is a very easy to make and totally inexpensive, healthy gluten-free salad recipe.
I positively love the explosion of flavor and delicious wetness that courses through my mouth as I bite into each of the succulent grape tomatoes in this recipe…
If possible use only naturally ripened tomatoes when you put your salad together. Not only will it be healthier… It will taste so delicious!
Feta cheese is always popular at my house and it is even more so when it’s in this strikingly colorful blend of flavors with ripe and sweet grape tomatoes, crumbled feta cheese and olive oil with ripe olive accents like in this salad.
I think that it’s one of the most beautiful, delicious gluten-free salad recipes that I make. It is worthy of guests, and is surprisingly inexpensive to make… especially after your spring garden begins to produce.
Gluten-free crepes are a favorite here in my house, but I feel the “carb rush” after eating grains, so almond flour has become one of my favorite ingredients for making them.
My husband does not care for the flavor of rice flour in baked goods, so in the past I have often cooked 2 batches of crepes – gluten-y and gluten-free – which is more complicated, of course. I was happy to find that the flavor of almond flour satisfies is good for both of us.
The liquid in this recipe can be varied to suit not just gluten-free eating but also dairy-free or paleo diets.
As you can see from the pictures, for our brunch today we topped our crepes with butter, fruit and/or syrup. I used butter and strawberry fruit topping. Al enjoyed seedless raspberry topping with butter and syrup.
A great thing about making crepes is how they can be a “pantry recipe” – when it’s past time to go shopping but we’re hungry, I can still often make a quick meal of crepes that we will enjoy. If we’d had fresh fruit today, I would have used some – strawberries or blueberries would have been a nice touch. However, the bottled versions of fruit toppings and spreads work well for crepes, and they keep in the pantry indefinitely. I choose the ones that are fruit juice-sweetened only, and Al usually wants a more traditional (over-sweetened) type. I tease him about his sweet tooth, but he does eat less sugar than he used to.