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Breakfast Quiche with Broccoli – Gluten Free

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.

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Gluten-Free Gravy with Mushrooms and Onions

There is no doubt that a favorite at my house is gluten-free gravy with mushrooms and onion. A steaming mushroom gravy to spread over dinner can definitely step up the flavor to another level.

Gluten-free or not, meat, chicken or vegetables often taste so much better with the complement of a simple gravy. This is not an unhealthy, fat-laden indulgence, either.

It can be made with a surprisingly small amount of fat, whether from drippings, oil or butter. In fact, it tastes better if there isn’t much grease in it.

The gravy I made for these pictures had plenty of onion and mushrooms in it, as you can see. The meat I served it with was boneless pork loin chops, which cook quickly and, while they’re so lean that they do require a little added oil for pan-grilling, that makes it easy to prepare a meat-flavored gravy in the same pan.

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Easy Gluten-Free Asparagus Salad with Beans

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!

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Tomato and Feta Salad – An Easy and Inexpensive Gluten-Free Salad Recipe

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.

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Gluten-Free Menu Plan for Easter Brunch and the Week of April 5, 2015

This week for the gluten-free menu plan I have an Easter brunch that will satisfy the whole family, complete with an omelet, crepes, quiche and muffins.

Later on there’ll be a pork roast dinner with rhubarb pie for dessert, and then 6 more days of gluten-free meals that everyone can enjoy, whether or not they eat gluten-free.

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The KING of Pork Loin Recipes with Italian Seasoning

A pork roast hot from the oven seems like a dinner for company, but if the roast is a boneless pork loin recipe with Italian seasoning, it’s easy enough to make any day of the week special.

By adding some vegetables to the roasting pan, almost the whole meal can be ready at once. And it’s such an easy gluten-free dinner!

This week I used a pork roast that had been tied by the butcher, as you see in the pictures. It is just two smaller pieces of boneless pork loin tied together to make one thicker roast.

After roasting the strings are easily cut so they can be removed before slicing. It doesn’t have to be a tied roast, though — often I use a single piece of pork loin for this recipe.

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