Bacon & Heirloom Tomato Frittata
This recipe is- anti-candida, breakfast, dairy free, dinner, gluten free, grain free, ketogenic, low glycemic, lunch, nut free, oil free, one pan, paleo,pork, soy free, sugar free
Ingredients: 4 servings, 30 minutes & 6 ingredients
Leftovers-Refrigerate in an airtight container for up to two days.
More Flavor-Add minced garlic and/or chili flakes.
No Pork-Use turkey bacon instead.
Taco Breakfast Skillet
This recipe is- anti-candida, beef, breakfast, dairy free, gluten free, grain free, ketogenic. low glycemic
lunch, nut free, one pan, paleo, soy free, sugar free
Ingredients: 4 servings, 30 minutes & 14 ingredients
Leftovers-Refrigerate in an airtight container for up to five days. Eggs are best enjoyed the same day.
Serving Size- One serving is approximately one egg with one cup of beef and veggie mixture.
More Flavor- Add some grated cheese on top.
Make it Vegetarian-Use black beans and/or quinoa instead of ground beef.
This is a family favorite-- it's savory and approved by a 9 year old whom loves to help make them...
Also the filling can be varied with other meats and vegetables etc... be willing to explore and try something new... Enjoy!
(modified from unofficial harry potter cookbook)
Meat and Potato filling:
2 tbsp Vegetable Oil
6 ounces Chuck Steak (diced into ¼ inch pieces)
2 tbsp Gluten Free Flour
1 ½ cups Chicken Broth
1 Russet Potato (cut into ¼ inch pieces
Gluten Free Pie Crust:
3 cups Gluten Free Flour (I use King Arthur measure for measure flour)
½ tsp Salt
18 tbsp Butter
1/2 cup + 1-3 tbsp Water
To prepare meat and potato filling heat oil in pan then brown the meat then add chicken broth, potatoes, and flour cook until gravy thickens (potatoes will be underdone it's okay they will finish cooking in the oven).
To prepare pie crust first add the flour then salt, butter in chunks, egg, water mix well. Roll between two pieces of floured parchment paper to approximately 1/8th inch thick, using a wide coffee mug approximately 4in round cut 6 rounds and place them into a greased muffin pan then put meat and potato mixture into each cup then using a smaller cup cut 6 more rounds to use as the top pinching the lightly dampened sides.
Preheat oven at 350 degrees F.
For 30 - 35 minutes allow to cool for 15 minute before serving (it will be very hot)
This is a great share from my clinical instructor- nut butters are a great way to balance the carbs and sweets..
Example- banana and a nut butter... Yummy and our bodies benefit from it greatly from energy etc..
There are just some things that are meant to go together....
Plus homemade equals less preservatives and additives because you know what's in it...
Hope you enjoy... Website Link Here
Actual written directions and Video are also below...
How to Make Nut Butter written directions below
PREP TIME- 15 minutes
COOK TIME- 10 minutes
TOTAL TIME- 25 minutes
Servings (1-Tbsp servings)
Cuisine- Gluten-Free, Vegan
Freezer Friendly- No
Does it keep? 3 Weeks
How to Make Nut Butter video ...
½ + ⅓ cup Milk (dairy, soy, almond etc.)
⅔ cup Coconut Oil
2 Eggs (or egg substitute equivalent)
2 tsp Vanila Extract
3 Bananas (mashed)
1 tsp Salt
1 ⅓ cup Sweetener (splenda, sugar, stevia equivalent)
2 ⅔ cup Gluten Free Flour (I use king arthurs measure for measure flour)
1 ¼ tsp Xanthan Gum (if using MFM flour already has it)
1 tsp Baking Powder
1 ½ tsp Baking Soda
Preheat oven to 350 degrees F. Add ingredients in order. Pour into greased (or use muffin cups) muffin pan. Bake for 20 - 30 minutes or until cake tester comes out clean. Makes 12 muffins
(***hubby again couldn't wait until after the picture for a muffin.. lol)
Linnette Johnson, MS, MA, CNS, RALC, LDN
Board- Certified Nutrition Specialist
Certified Health & Wellness Coach
Registered Ayurveda Lifestyle Coach
Location: 226 N Potomac St. Hagerstown MD 21740
Main Number: (240) 341- 8014
Text Messages: (240) 406- 4857
Fax Number: (240) 202-2476
Any questions? Send me a message!
Doctoral Student In Training In Clinical Nutrition & Integrative Health
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