Back to School Edition: Quick & Easy Egg Muffins

Tick ..tock Tick ...tock 
Back to school in t-minus two weeks
For those of you that are teachers or need quick-on-the go breakfasts, you've come to the right place. 
Sidenote: If you haven't seen my magical overnight oats, definitely check those out.

Today I'm going to focus on the 'use what you have' egg muffins I have been whipping up for years. 

Ingredients:

1/2 container or 8 oz 100% Liquid Egg Whites (I buy the Costco Brand, Kirkland)
1/2 cup cherry tomatoes, sliced
1 cup spinach
Handful of Parmesan Cheese
S&P to taste 





Directions: 
Mix all ingredients together and pour an even amount into a greased, non-stick muffin tin 
Cook for 20-25 minutes at 350 degrees or until fully cooked

Nutrition Facts Per Serving

Serves: 8-12

Serving size: 2 muffins

Calories: 74

Fat: 2.7 grams

Carbs: 5.3 grams

Dietary fiber: 1.7 grams

Protein: 8.3 grams

I like to call these 'Use What you Have muffins' because you seriously can use whatever veggies you have in the fridge. Especially if something is going bad, and you need to use it like, ASAP, you can whip these up.

Variation Examples:
String beans, onion, asparagus, broccoli, zucchini, arugula, peppers, I even just made a batch last week with some lentils I had lying around!

They stay for over a week in the fridge!

I heat them up for 30 seconds in the micro for my commute or when I get to work!

Bon Appetito, a great & healthy way to start your day

Peachy-Corn Summer Salad

If you are tired of eating corn on the cob & want a new way to eat this summer veggie before it goes out of season, you will love my recipe for Peachy-Corn Summer Salad below!

Tip: Always have a bowl handy when you do prep work to throw all of the pits and peels inside.
Makes clean-up easy-peasy !

Ingredients:
1 large cucumber
1 small red onion
2 small peaches
1-2 small beets
2 ears of corn
1/2 large tomato 
Fresh basil
S&P to taste
2 tbsp. Olive Oil
2 tbsp. Lemon Juice

Directions:
Preheat Oven to 350 degrees
Place ears of corn with the STALK ON right on the rack or on a baking sheet
Cook corn for 20-25 minutes 

*While corn is cooking do your prep work

Chop onion, tomato, cucumber, peaches, beets & basil
Remove corn from the oven & peel, the stalk will peel VERY easily! 
Shave kernels off the cob & add to salad
Toss in bowl with S&P, Olive Oil, Lemon Juice

                              The stalk slips off like a little black dress after a long night out! 


Variations for serving:
1. Add arugula & goat or feta cheese & serve as a salad
2. serve with tortilla chips & eat as a salsa
3. serve over chicken or fish 
4. serve as a salsa with your fresh made tacos OLE! 

Simply delicious. Enjoy! 

Eggplant Rotoli

     What's for dinner tonight?  How about these easy eggplant roll-ups ?! Without the breading & frying, makes dinner a chinch! Vegetarian too! 

Who needs a mandolin? Hand sliced this sucker !

Ingredients:

1 medium purple eggplant

1/2 white onion, cubed

1 medium green zucchini, cubed

6 cherry tomatoes, cut into fourths

1/2 cup part-skim Ricotta cheese (or Fat Free)

3/4 cup shredded mozzarella or italian blend

2 Medium eggs

Salt

Pepper 

2 Shakes Oregano

Handful of Fresh Basil chopped  (I used purple & green leaf varieties)

1 Can/Jar Tomato Sauce (I use Tuttorosso brand)

Directions:

1. Hold the eggplant upright on a cutting board & slice the eggplant lengthwise, making the slices as thin as you can. If you have a mandolin, you can use that

2. Place the eggplant slices on a baking sheet. Sprinkle them with salt & pepper

3. Bake the eggplant for 10-12 minutes at 350 degrees. 

When removed, eggplant will be soft but still able to roll.

 *While the eggplant is baking prep your filling*

4. Cube the zucchini, tomatoes and onion, eggs, add ricotta & mozzarella, salt, pepper, oregano, and basil.

5. Mix all ingredients together

6. Spoon mix onto the center of the eggplant

7. Roll eggplant up and place in Pyrex pan 

8. If necessary, place a toothpick through eggplant to keep together

9. Top with more fresh basil

10. Spoon approx. 2 tablespoons of sauce onto each Rotolo 

11. Bake covered at 350 for 1 hour

12. Top with more shredded mozzarella and bake for another 15 minutes 

*Note, if you do not have zucchini in the house, you can substitute broccoli, spinach, mushrooms etc! 

Enjoy! 

*Will post finished product-Stay tuned :)

First Recipe! Overnight Oats

Vanilla Peach Overnight Oats 

I have been making Overnight Oats for about 6 months now. My boyfriend calls them #MagicOats because he doesn't know how I can make 'oatmeal' without any cooking involved. If you haven't heard of overnight oats, stop what you are doing and make them right now! 

This time around, I decided to keep it simple & seasonal, using peaches from the local farmer's market. Feel free to use any and all variations of fruit/nuts/and spices! Feel free to share you variations below!

Note: These oats are great for on-the-go-breakfasts. They are healthy, filling, satisfying and downright delicious!

Ingredients:

1 cup rolled oats (I get mine at Trader Joe's)

1 cup unsweetened almond milk

1 peach, cut up into small pieces

1 container of Vanilla Greek yogurt 

Instructions

1.  In a large bowl or container, combine all ingredients, oats, milk, and fruit.  Place in a mason jar or any sealed container.

2.  The following morning, or at least two hours later, scoop out soaked oats into desired portions. I usually just eat it right out of the jar! 

3. If you'd like, add sweetener according to taste such as agave syrup, honey, maple syrup, or sugar/brown sugar. 

4. Garnish with desired toppings and serve. (garnish ideas: additional fruit, almonds, coconut, granola)

The final result-a delicious & easy breakfast topped with cinnamon, drizzed honey & some dried orange cherries from Trader Joe's

Welcome, First Post-OMG

I have been thinking about creating a gluten free blog for a while-I am excited I have finally decided to do it. I have been Gluten Free for about a year now. 

After suffering from stomach issues for including bloating & acid reflux, I put myself on a trial Gluten Free diet. The results were life changing and I haven't looked back. 

Before I start posting my recipes & favorite products, I would like to begin by posting some of my favorite Gluten Free Items & websites!

Websites
-A Long Island Mom's website with Amazing recipes-- Often Gluten Free or with a GF option! Skinny Taste
-A totally Gluten Free website with yummy recipes: A Girl Defloured (I just love the name)

Products
- Bob's Red Mill Flours -Cooks & tastes just like regular flour! I like the Oatmeal flour for baking & the Brown Rice flour for cooking!
-Udis Gluten Free-I love the Millet-Chia bread best. 
Jovial Pastas-Ever since I went Gluten Free- I miss having different kinds of pasta options. This Jovial Pasta is great-The Tagliatelle is my favorite! 
Wow Cookies! -Finding a GF cookie that isn't hard like cardboard is hard to come by-these Wow cookies are buttery & soft. I love the Snickerdoodle Flavor.