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Category Archives: Breakfast or Brunch

Baked Oatmeal


Mix in a large bowl:

3 cup oats

1 cup brown sugar

2 teaspoon cinnamon

2 teaspoon baking powder

1 teaspoon salt


1 cup almond milk

1/2 cup melted butter (1 stick)

2 teaspoon vanilla

You could add 3/4 C. applesauce or Pumpkin if you want

Optional 3/4 cup, dried apples, strawberries, blueberries, etc.

Spread in a 9×13, bake 350 for 40 minutes


Blueberry Raspberry Corn Muffins

Blueberry Raspberry Corn Muffins

recipe credit: gluten free zen

Preheat oven to 350 degrees/ Makes 15 Muffins

1 Package Bob’s Red Mill Gluten Free Cornbread Mix

2 Eggs

1 3/4 Cups Almond Milk

1 Cup Frozen Blueberries

3/4 Cup Frozen Raspberries

Raw Sugar

Combine cornbread mix, eggs, and almond milk in a large bowl and whisk until thoroughly combined. Fold in blueberries and raspberries. Line muffin tin with papers and fill to top. Sprinkle with raw sugar.

Bake for 25 minutes.

Bird’s Nest Breakfast Cups

Bird’s Nest Breakfast Cups

recipe credit

1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Extra shredded cheddar
Muffin tin

  1. Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
  2. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
  3. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
  4. Once they’re finished, take them out and lower the temp of the oven to 350 degrees.
  5. Crack an egg into each of the cups
  6. Top with bacon and a sprinkle of extra cheese
  7. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
  8. Slide a knife along the edges to remove from pan when cooled.
  • I like to break the yolks in my eggs a bit once I put them into the hash brown cups
  • When I cheat on these, I use the Oscar Meyer Bacon pieces found in the “salad dressing” section of the grocery store. They’re the closest thing to fresh bacon I can find, and all-natural. 🙂
  • You can also experiment with ham, sausage, and veggies to make them your own!

GF Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

1 3/4 cups rice flour (Or Pamela’s Baking Mix)
1 tsp. baking soda ( only add 3/4 tsp if using Pamela’s)
1/2 tsp. salt
1/4 tsp. baking powder (don’t add any if using Pamela’s)
5 TBSP butter (softened)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
2 egg whites
1 1/2 cups mashed ripe bananas (about 3 medium) **I did 3/4 cup bananas, 3/4 cup canned pumpkin
1 tsp. vanilla extract
1/2 cup heavy cream **I used whole milk b/c like a dumb a$$ I bought buttermilk, not heavy cream
1 cup semi-sweet chocolate chips, divided **I used about 2/3 cup and did the Baker’s Semi-Sweet Chocolate bar shaved on top
1/2 tsp. xantham gum (omit if using Pamela’s)

1. Preheat oven to 350 F. Coat 9×5 inch loaf pan with crisco, set aside

2. Combine flour, baking soda, salt, and baking powder in medium bowl; stir to mix well.

3. Place butter in large bowl; beat at medium speed until fluffy. Gradually beat in sugars; beat in egg
and egg whites. Reduce speed to low; beat in bananas. Beat in vanilla. Beat in flour mixture in 2
additions alternately with heavy cream. Stir in 3/4 cup of the chocolate chips.

4. Spoon batter into prepared pan; sprinkle with remaining 1/4 chocolate chips (**or chocolate shavings). Bake 55 to 60 minutes
or until wooden toothpick inserted in center comes out clean. Cool 10 minutes on wire rack; remove
from pan and cool completely on wire rack.

Nutella Hot Chocolate

Nutella Hot Chocolate

Recipe credit

1 cup of milk (any kind of milk will work)
2 spoonfuls of Nutella (this is my preference, but feel free to add as much or as little as you like)
whipped cream
mini marshmallows


Pour about 1/4 of the milk into a saucepan on medium-low heat. Add the Nutella and whisk until blended. Slowly stir in the remaining milk. Add a pinch of cinnamon and whisk until hot and frothy. Carefully pour the mixture into a mug, add whipped cream, and mini marshmallows and ENJOY!!!!!!!

Berry Bars

Berry Bars


1 cup Jules Gluten Free All Purpose Flour

1 cup certified gluten-free rolled oats or crushed gluten-free Chex cereal*

1/2 cup light brown sugar or coconut palm sugar

1-2 tsp. cinnamon

1/2 teaspoon salt

1/2 cup butter or dairy-free alternative (e.g. Earth Balance Buttery Sticks)

3 cups fresh or frozen blueberries

1/8 cup granulated cane sugar or coconut palm sugar

dairy or non-dairy yogurt (So Delicious) or ice cream for topping (optional)

*Note: if using Cinnamon Chex or Chocolate Chex, reduce sugar & eliminate cinnamon added in recipe

Blueberry bars topped with So Delicious Vanilla Coconut Yogurt

In a large bowl, combine the flour, oats or cereal, brown sugar, cinnamon and salt. Cut in butter until crumbly.

Gently press half of the mixture into a greased 8 or 9-inch square baking dish. Bake at 350 degrees F for 5 minutes to set.

Combine the blueberries and sugar; sprinkle over crust. Top with remaining flour mixture. Bake 35-40 minutes longer, or until golden brown.

Serve for dessert or for breakfast!

Pick-Me-Up Smoothie Recipe

Pick-Me-Up Smoothie Recipe

1 1/2 to 2 frozen bananas (I like to freeze mine chopped, though you can freeze them whole.)
1 cup frozen red grapes
1/2 cup milk
1/2 cup yogurt (We’ve been using plain yogurt, though vanilla or another flavor should work, as well.)
1 Tablespoon honey

Blend together in a blender on high until thoroughly blended and smooth. We use the Vita-Mix. I’m not sure how the grapes would blend in a regular blender. If you try it, let us know!

Makes approximately two to three servings.

Easy Potato and Bacon Breakfast Casserole

Easy Potato and Bacon Breakfast Casserole
Recipe by Our Best Bites

4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
3 eggs
1 c. milk*
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper

*For high altitudes, reduce milk to 2/3 cup and sauté the potatoes in rendered bacon grease until partially cooked before baking.

Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon. Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.

Joy’s ‘You’ll Never Know Their Gluten Free’ Crepes & Chocolate Sauce

Posted on

Joy’s ‘You’ll Never Know Their Gluten Free’ Crepes & Chocolate Sauce

recipe credit: Joy Eschliman


1 cup milk ( I used whole)
3 eggs
3/4 cup rice flour
Place in blender and blend until smooth. Leave at room temperature for 1 hour (at least)

Brush butter in pan (temp around med-lo to med)

pour about 2-3 Tablespoons batter in hot pan, and quickly tilt to spread
cook for about 1 minute-flip

Also a good filling for these if you want to use them for Breakfast is:
Blend 1 cup cottage cheese, 1 cup sour cream and 1/2 cup powdered sugar. (alternatively you can use 1 cup vanilla yogurt in place of either sour cream or cottage cheese)

Chocolate Sauce

4 Tablespoons Cocoa Powder
4 Tablespoons sugar
4 Tablespoons water

1/4 cup butter
dash vanilla extract (make sure you’re alcohol isn’t wheat based)

Cook cocoa, with water and sugar stirring constantly.
Remove from heat and add butter stirring until dissolved. Add vanilla.
I just put mine in a jar- store it in the fridge or leave it room temp for pouring.

(Blue)Berry Muffins

(Blue)Berry Muffins

A.K.A ‘The best darn Gluten Free Blueberry Muffins I’ve ever had!’ Seriously, you won’t know they are Gluten Free!!

recipe credit

1 1/2 cups Bob’s Red Mill GF All Purpose Flour
1 1/4 teaspoons xanthan gum
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/3 cup granulated sugar
1 cup sour cream
1 large egg, beaten
1 teaspoon vanilla extract
1 cup blueberries (or whatever you like)

1. Preheat oven to 375 degrees.

2. In a medium-sized bowl, combine the first 5 (dry) ingredients and set aside.

3. In a large bowl, blend the butter and sugar until light and fluffy. Add the egg and vanilla. Blend.

4. Reserving a few tablespoons of the dry ingredients, add the dry ingredient mixture & the sour cream to the wet ingredients, alternating between the two, beginning and ending with the dry ingredients. Mix until just combined.

5. Add the mix-in of your choice the reserved dry ingredients and toss to coat. Fold into the batter until evenly distributed.

6. Grease 12 standard sized muffin cups. Distribute the batter evenly among them. Bake at 375 degrees for about 20 minutes, until a toothpick inserted into the center of the middle muffin comes out with nothing but a few moist crumbs attached.