Praline French Toast Casserole

This breakfast casserole is yummy but rich!  If you're a sweet-breakfast fan, the is for you!  Its from Paula Deen's book Paula Deen & Friends.   Enjoy!


Ingredients:
8 eggs
1.5 c half & half
1/3 c maple syrup
1/3 packed light brown sugar
10-12 slices of soft bread about 1 in thick.

Topping:
1 stick butter (1/2 c)
1/2 c packed light brown sugar
2/3 c maple syrup
2 c chopped pecans

Butter a 9x13 dish.
Mix eggs, half & half, syrup, and sugar in a large bowl (yes, this is terrible for you).
Place bread in the casserole dish and cover with the egg mixture.  Cover with plastic wrap and refrigerate overnight.

Pre-heat the oven to 350.  Melt the butter in a saucepan.  Add sugar and syrup and cook for just a minute or two.  Stir in the pecans.

Pour this mixture over the bread and bake for 45-55 minutes.  Let sit for 10 minutes before serving.

Optional:  I like to throw fresh blueberries on top of the bread before adding the topping.   Also you should be able to make this gluten free if you choose, it will probably just take more bread since GF loaves tend to be so small.

Breakfast Sausage Casserole

I LOVE this breakfast casserole... it has been the traditional breakfast for Christmas in our house.  Yum.   I also love that its assembled the night before and I just pop it in the oven in the morning.

Ingredients:
2 pounds of breakfast sausage (I like to use 1# of regular, and one hot for a little kick)
1 package of herb seasoned croutons
2 c shredded sharp cheddar
2 c shredded pepper jack (which I can't always find shredded so I pick what appeals to me!)
1/4 minced onion
8 eggs, beaten
2 c half & half
1.5 c milk (I use almond and its fine)
Salt & pepper to taste
Green & red pepper to garnish if you like (grab a bag of frozen to make it easy)

Cook, crumble and drain sausage.
While you're waiting, spray a 9x13 pan and spread the croutons.
Spread cheeses over croutons.  Sprinkle sausage and onion over cheese.

In a large bowl beat eggs, milk, half & half, and salt & pepper.  Pour evenly over the sausage.
Sprinkle with peppers if you like them!  Refrigerate for at least 8 hours.

In the morning, pre-heat oven to 350.   Bake for 46-60 minutes and let stand for 20 minutes after baking.  I have found this needs closer to 60 minutes to be cooked in the center but it depends on the oven.

P.S. You can find gluten free croutons and sausage!

Enjoy!

Baked Oatmeal Muffins - Perfect Breakfast

I love breakfast on the go.  I'm not a morning person, so if I don't have breakfast on the go, I wouldn't eat.   This recipe was passed on to me from a work friend.   It was intended to be made in a 9x13 pan.  When I did that, I cut squares, and individually wrapped and froze them.   It can be eaten cold but I prefer about 15-20 seconds in the microwave.

I decided using muffin pans was easier, it gave me pre-made portions.   Doing this, you'll have plenty of oatmeal 'muffins' to freeze.   They can stay in the fridge up to a week, in my opinion, again just pop them in the microwave!  I have a healthier version of this somewhere - I'll find it and post when I do!

You'll need: 
1 c. oil
1 c. sugar
1/2 c. brown Sugar
4 eggs, beaten
6 c. oatmeal ( I use gluten free rolled oats)
3/4 c. gluten free flour
2 tsp. baking powder (make sure to use gluten free if that's your fancy)
1 tsp. salt
2 c. milk  (I use almond milk)
2 tsp. vanilla
3/4 c. raisins
Cinnamon - to taste
*optional - walnuts
*optional - fresh fruit like apple slices

Heat your oven to 350.   Grease your muffin tins or use paper liners.  
Combine oil, sugars and eggs.
Add oatmeal, flour, baking powder, salt, milk and vanilla
Fold in raisins, and or fruit if you'd like.

Fill muffin cups.  Sprinkle with walnuts if you choose.  Sprinkle with a dash of cinnamon.  At this point, I felt some of them looked a little dry.   I put a dash of milk on top, until I was satisfied.  Bake approximately 25-30 minutes - keep an eye on them.    As long as they are firm in the center, they should be ready!    

The original recipe called for serving them with brown sugar and cinnamon.   That's SO sweet, but try it if you'd like.   Maple syrup might be nice too, but I like them as they are.   15-20 seconds in the microwave, and I'm out the door.    They hold form enough to eat them in the car without a big mess.

Enjoy!

Chocolate Chip Banana Pancakes and Cinnamon Goo?

If the terms 'cinnamon goo' are being used in a recipe, I am pretty sure you can't go wrong.  

This has become a new favorite for the "Flapjack Sunday" routine I talked about in my previous post.   

I LOVE these pancakes.. and the cinnamon goo is delicious, but we don't use that every time.

Gluten Free Dairy Free Chocolate Chip Banana Pancakes:

2 cups pancake mix

1 banana, smashed

2 tsp pure vanilla extract

1 large egg, room temp, lightly beaten

1.5 cups non-dairy milk (we use almond milk)

1 tbsp vegetable oil

1/2 tsp ground cinnamon

1 generous handful of dairy-free mini chocolate chips

Stir together all above ingredients, less the chips... I use a hand mixer to get the batter nice and smooth. Then stir in your chocolate chips.    Heat your skillet to medium, and grease your pan with either a little vegetable oil or I use a butter-like non-dairy spread.    Pour batter, there are no rules here on size, just make sure you can flip them :).   Cook until golden brown on each side.   Usually when I see bubbles form I know its time to flip.     Serve with real maple syrup or the warm cinnamon goo that I am posting below!

Cinnamon Goo:

1 cup packed light brown sugar

1/2 tsp ground cinnamon

1 cup of water

You'll need to make the goo while cooking the pancakes.  In a medium saucepan, combine all ingredients and bring to a boil over high heat.   Reduce until thickened and keep warm.  It is very gooey!  Not at all good for you, but delicious.  

Chicken Tortilla Soup~

I'm just now realizing how easy soup can be, especially when made using a slow cooker.  I love chicken tortilla soup and this is a healthy version I found when searching online.  It calls for tortilla strips you can buy but I just used crushed tortilla chips since I had them on hand.    Next time I make this I will take a better photo!

You can add a lot more cheese- a layer across the top, I was just being healthy

You'll need:
1lb chicken breast

14oz can sweet whole corn kernels, drained
14oz can diced tomatoes, drained
5c chicken stock (I use gluten free)
3/4c onion, chopped
3/4c green pepper, chopped
1 Serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Shredded cheese (try Monterrey Jack or Cheddar)
Tortilla strips for garnish

I love slow cooking when it involves just tossing a bunch of stuff in a pot without a lot of effort, that's my kind of cooking!  Do all your veggie chopping up front so its finished. Then put the first 9 ingredients into the the slow cooker  (everything through the chili powder!)

Cook on high for 4 hours, low for 8.  Take chicken breasts out and shred them.   This is very easy using 2 forks, it just falls apart.   I just recently learned that I could use a stand mixer with paddle attachment and it shreds it very nicely..  but I don't want the extra dishes.   Season your chicken with salt & pepper and put it back into the slow cooker, then mix everything. I turned off the slow cooker and let it sit another half hour to let the chicken really soak up the flavors of the soup.      

When ready to serve- cover with a nice bunch of cheese and tortilla strips/chips, and let it melt. 

I was able to reheat this over a period of several days... I packaged it into portions that I was able to take to work for lunch!  Healthy, gluten free, economical, easy.    

I adjusted the recipe I found on this site just slightly.

~Sausage Stuffing~

Thanksgiving is only a few days away so I want to share my favorite stuffing recipe....

Sausage Stuffing

You'll need:

• 1 1/2 cups of diced onion
• 1 1/2 cups of diced celery
• 3 cloves of minced garlic
• bag of fresh spinach
• 2 tsp  rosemary
• 2 tsp poultry season
• 1 tsp black pepper
• 15 oz of bread cubes   (I use gluten free from Sweet Ali's)
• 2-3 cups chicken broth (depends on the level of moisture you prefer)
• 1 egg, lightly beaten
• 8 oz fresh mushrooms
• 32 oz of Jimmy Dean pork sausage  (I've read that its GF but do your own research!)

Directions:

Preheat oven to 325.  In a large pan or stockpot, cook sausage until no longer pink.    Add mushrooms, onion, celery and garlic and cook 10-12 minutes, stirring frequently.    Transfer the sausage mixture to a large bowl, and add remaining ingredients.     Mix well and pour into a greased 4 quart casserole.    Bake covered for 60 minutes.     (I usually watch and add extra broth as needed while baking...)

Enjoy!

~Pumpkin Pie Crunch Bars~

Here I am, back with fall pumpkin cravings.   I want to try about 25 more fall recipes but I am running out of time :-).    I found this recipe on Pinterest (of course) and would only make a couple of small tweaks.   It is very easy, one of my current requirements for baking or cooking.   This is a great bar recipe to take to a party, so easy to transport... or just keep all to yourself and eat an excessive amount of them.

Pumpkin Pie Crunch Bars

You'll need:

• box of gluten free yellow cake mix
• 1- 15 oz can of pumpkin puree
• 1- 12 oz can of evaporated milk
• 3 large eggs
• 1 1/2 cups of stevia or if you're not picky, plain old sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1-2 cups of chopped pecans (they make for a nice crunchy top)
• 1 cup of butter, melted  (yikes!) Try coconut oil or ghee.

Preheat your oven to 350. 

Grease the bottom of a 9x13 pan.   

Mix your pumpkin, milk, eggs, sugar, cinnamon, and salt. 

Pour into your pan.

Sprinkle dry cake mix across the top of the pumpkin mixture. 

Spread your pecans over the top.  Pour that butta' all across the top. 

Bake.  

The original recipe said to bake for 50-55 minutes.   I'm not sure if its because I used a ceramic thicker 9x13 pan, but mine took significantly longer.    At 55 minutes, it was still like jello in the center.    

I would plan for 50-55 minutes but - you may run into the same problem.     Just bake until the center firms and doesn't wiggle.       

Let them cool for a bit, but then cut before storing.   The buttery pecan 'crunch' top makes them hard to cut once they're chilled... The force to cut through the top will squish  the bottom pie-like texture.  Store in the fridge, they are good chilled, like pumpkin pie.

In the end, I think I could have baked mine a little longer, but it still was pretty yummy.   The middle of mine had that slightly undercooked dough look, but I find undercooked cookies, cake and brownies quite delicious so it didn't bother me.  

Enjoy!

Oh yes, almost forgot to mention this recipe is a slightly altered version of the one found on this blog.  She has some pretty good looking food over there!

~Baked Oatmeal~

I've had this on my list to try for months.  A work friend gave it to me, and now that the weather is cold  it seems like the timing is right!  It's pretty filling... and although barely, it IS road-worthy.  I'm a fan of anything I can carry with me out the door because I have never, ever been a fan of mornings.

Since there are only two us, I froze a few pieces for later, and wrapped the others so they were ready to take on the road.   Pop them in the microwave for 30 seconds, wrap in foil and run!

You can easily customize the recipe below with different fruit, nuts, flax seed, maybe a little peanut butter....mmmmm... My gluten free friends can partake too.

You'll need:

1 cup canola oil

1 cup pure maple syrup (try splurging on one that isn't full of chemicals :)..)

½ cup brown sugar

4 eggs, beaten

6 cups gluten free rolled oats

1 cup of gluten free, all purpose flour mix

1 tsp gluten free baking powder

1 tsp salt

2 cups almond milk

2 tsp vanilla

1-2 cups Cranberries, blueberries, or raisins

1-2 cups of pecan pieces (walnuts or almond pieces)

~~~~~~~~~~~~~~~~~~~~~~~

Heat Oven 350

Grease a 9x13 pan

Mix together oil, sugars and eggs.

Add oats, flour, baking powder, salt, milk, vanilla.

Fold in fruit/nuts.

Bake 30-35 minutes.

P.S.  Of course you can use regular rolled oats, flour and milk if you'd prefer.  I haven't used cow's milk in a year and a half!

P.P.S  Does anyone think I actually ate that small of a piece?

~Gluten Free Corn Bread~

Don't let the words "Gluten Free" scare you away from this cornbread.  I have to say, its the tastiest GF bread I have over the last year.. and in the cornbread category, it ranks up there with any of its gluten filled counterparts.  Use it for a sandwich, why not?  

I found this recipe (and adjusted it slightly) in a cookbook I've come to really like, Cooking for Isaiah.   Its filled with what I term 'normal' foods that are also not too difficult.. not to mention beautiful photos that make me hungry and inspire me to eat good food.

Ingredients:

1 cup almond milk (or rice)

1 tablespoon apple cider vinegar

1 cup cornmeal, preferably medium grind

1 cup gluten free all purpose flour blend

1/4 sugar (I use Truvia)

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs, room temp, lightly beaten

1/4 cup vegetable oil

Preheat oven to 350º

Grease a loaf pan.. 

In a small bowl, stir together the milk and vinegar.

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the milk mixture, eggs and oil until just blended.   Pour the batter in to your loaf pan. 

Bake until golden, and a toothpick comes out clean, which will be about 45 minutes.  Let cool completely in the pan on a wire rack.   

For more allergy friendly recipes, check out Silvana Nardone's blog. 

Simple Fresh Salsa ~

I invested in a Blendtec a few months ago....by invested I mean, damn that is expensive!  It truly is an investment, but what a great machine.   This puppy makes everything, and so far, one of my regular favorites is this salsa.

There's nothing like fresh salsa... and its pretty easy to find a good gluten free corn chip so this is a snack I love.    Most ingredients I have on hand regularly.    The recipe makes a decent amount of salsa and I have used the leftovers to scramble into eggs or top chicken for dinner. 

Ingredients:

4 oz can green chiles, not drained

1 tbsp fresh lime juice

2 cloves garlic, minced

1/2 tsp kosher salt

1/4 tsp cumin

14.5 can diced tomatoes, not drained

1/4 of a medium onion

1/2 cup fresh cilantro

Add the green chiles, lime juice, garlic, salt and cumin to the Blentec, secure the lid and pulse about 3 times.  Add tomatoes, onion, and cilantro.. secure the lid and pulse about 3 more times. 

Simple easy salsa that's ready in minutes!  Love my Blendtec!

(Amended from the Fresh Blends book of Blendtec Recipes)

Balls ~O~ Energy!

I'm excited to start sharing healthy recipes I've tried.   You would consider me a bit of a lazy cook/baker.  I have big aspirations and I love to read cookbooks but don't USE them enough!

I like to call these "balls" and I've had some fun conversations discussing my balls with my husband.   No bake is great for hot summer days when you don't want to be using the oven.   They are full of healthy ingredients as well and can be gluten and dairy free depending on your ingredients.    These make a satisfying breakfast on the go too!

Ingredients:

2 cups of oatmeal (I used Trader Joe's Gluten Free Rolled Oats)

1 cup of peanut butter 

2/3 cup of honey

2 cups coconut flakes

1 cup of ground flaxseed

1 cup of chocolate chips (I use GF/DF chips)

2 tsp of vanilla

Mix all dry ingredients well.   Then add wet and mix & mix.   This part is easy yet boring.   Chill in the fridge for a half hour, roll into balls and chill again for a good hour or so (I do this overnight).   I roll into about an inch to an inch and a half, and this should make about 36 balls.   You will be able to take 2-3 bites with this size, they're pretty rich.  

P.S. The substitutions are endless... but I try to keep things on the healthy side.    Try raisins for a little variety.... and wrap them in foil to make them look like giant 'kisses'!  Fun on the go. 

(recipe adapted from smashedpeasandcarrots.blogspot.com)

The Beginning.

Where to start... I live in Chicago with my husband and our fur children…errr.. dogs.  Yes, I am one of ‘those people’ who refer to my dogs as children.    I started this blog as a note to self… a place I can put my thoughts to blog-paper, so maybe I’ll have less swimming in the old noggin.   I enjoy reading a handful of blogs and they have become quiet a resource of information on various topics.   

Topics I’m in to:

Dogs:

My first bulldog is Lilli, who is now nine years old and a cranky senior.   We have our challenges with Lilli.  My husband and I decided to add another bully to our family in Spring of 2008. We met and fell in love with Alice, who was rescued from a puppymill.   Don’t get me started on that.    She was only with us two short months and the loss of Alice propelled us heart first into volunteering.  We thought it was the only way to heal the rip in our hearts.    Fast forward to Bruiser, our third foster.    Bruiser is what we call a “foster failure”.   I couldn’t let go.   It happens.    In the meantime, we have become all sorts of passionate on the topic of animal welfare and bulldogs in particular.   

Art:

I am an artist and finally found my path back to this happiness.    Watercolor is probably the most popular medium I currently work in but also really love ‘paper painting’ using an acrylic base painting and building on that with collage.    Starting out with just pencil, it was serendipitous to fall in love with color.   I am not into art-speak, and was always bored by the gallery discussions such as how a branch and an egg have deep meaning…  I just don’t do it so don’t expect deep enriching thoughts on the topic.   

Food:

I love food.   I went from being one of the pickiest eaters in the universe, to someone who will try just about anything.    I used to be known for saying “Ew, I don’t like that” when I have never tried the food in question.   With a love of food came extra pounds.    I could blame it on a desk job, age, marriage, pizza, a serious addiction to sweets.  At the end of the day, I strongly believe food was taking me down.  I am being slightly dramatic when I say this, but, food was poisoning me!     You’ll read below and understand why I have become somewhat passionate about this topic. 

Health:

Completely related to the food topic.  I had a litany of problems, most of it that little stuff that I was so used to feeling, it just became my version of normal.     Everything came to a head in the Spring of 2011.   I suffered from the same winter colds, no biggie.   When I ended up with a sinus infection I took the normal antibiotics and was cured… except that chronic dizziness and a mental fogginess.    After weeks of dizziness (boy is THAT annoying) I went to an ENT, thinking maybe I had some fluid in the ear. I was also experiencing a mental fog, and at the time didn’t know ‘mental fog’ was something people suffered from.  Frankly I was just terrified because I felt like I was forgetful and plain old out of it all the time.  How could I be losing my mind, I am only in my 30’s?!   

I didn’t understand what was happening to me.   Back to the ENT, I passed every test with flying colors and he could find nothing wrong, but he wanted me to see a neurologist to rule out MS.  MS?! I was terrified and upset.     

The reality was, I was physically a mess.   For years I suffered from chronic fatigue.  I annoyed my husband with the phrase “I’m tired”, but it was the truth, I was exhausted every day of my life.  When I got home from work all I wanted to do was sit on the couch. I suffered from back problems throughout 2011, to the point I saw a physical therapist, the pain in my middle back felt like it was choking the air out of me.  Nothing helped.    I was never athletic, I always felt deterred by the wheezing that would start shortly after starting to exercise.   I had stomach problems ..oh were those fun.    I would eat something small and could bloat to the point I looked 4 months pregnant (and no, that is not comfortable).   I won’t gross you out with all the other details.    I almost forgot – the headaches.  My husband repeatedly asked me to get a CAT scan because he feared the worst….since yes I had headaches almost every day of my life.    For years I dealt with mood swings and the “d” word was discussed with my doctor (depression).   You know, the sadness and funk you can’t escape from, but don’t want to admit to or talk about?      Really, when I think about all the things going on, YIKES!    I gave up on traditional medicine.  Timing was everything and a sign pointed me in another direction.   A facebook post from a friend talking about food allergies got me reading…and researching… and a recommendation from another friend had me make an appointment with a chiropractor who specializes in gut issues.    I have never been a fan of chiropractic aka the unknown but it was time to open my mind.    I saw the doctor and started a 30 day detox, or what turned into a 60 day detox using supplements and still eating real food – not one of those wackadoo detox plans.     I did a blood panel for food allergies/sensitivities.    I came away with a list of foods including gluten and casein (in most dairy products).   I was devastated by the gluten, as I am a lover of all things pasta/pizza/bread/baked goods. 

I stuck to the detox though, and quickly started feeling better.  I started dropping weight.   Three pounds, seven, ten, and ended up losing over 20 pounds without even trying.   More importantly, I felt like I hadn’t felt in years.. I can’t express it appropriately in words, but I forgot what it was like to feel normal.. not have pain, fatigue, stomach issues, etc.    One of the most monumental changes I experience was the calmness and peace I felt, my mood swings were gone.  My life changed.  The more research I did on gluten and dairy – the more I understood why I should avoid it – and so should you!   The number of ailments connected to both gluten and dairy is staggering! I am honestly convinced anyone’s life could be changed for the better with the elimination or drastic reduction in products that contain wheat.    There are a ton of alternatives now, and as people become educated, more options become available for GF and DF substitutions.    I can now feel my body telling me “your full”.       

Ailments related to gluten & dairy, cured with elimination:

*Headaches = cured!

*Mental fog = cured!

*Dizziness  = cured!

*Improved skin

*Less joint pain

*No more bloating!!

*IBS = CURED! No drugs needed

*Weight loss (20+ pounds and counting)

*Fatigue eliminated

*Mood swings – cured!

*Back pain – CURED – no drugs needed!

*Food cravings – eliminated

So check in now and then – hell – you might find a valuable nugget of information. 

The path for me began with tidbits of knowledge I strung together.   I am still in the beginning of my journey for health, good eats, and overall happiness.. so I will share triumphs and struggles along the way.