Tuesday, December 24, 2013

Gluten Free Sugar Cookies

Coming on the heels of the Gluten Free Snickerdoodles recipe, you've probably figured out that I'm spending my afternoon baking. As I mentioned before, I normally don't do a lot of cookie-ing, mostly because I don't have the willpower to not eat all four dozen at once, but during the holidays, I can bake whatever I like and pass it off to other people for eating.

I haven't had a sugar cookie in years - mostly because even before I had to go gluten free, I was just too darn lazy to go to the trouble of rolling out the dough, cutting it out with those cute little cookie cutters, and so forth.

I like the idea of a sugar cookie that I can mush up in my hands and stick on the baking sheet. This is that kind of sugar cookie. And it's crisp on the outside, and soft and cakey on the inside -- because it's made with CAKE.

Gluten Free Sugar Cookies

1 Box Gluten Free Yellow Cake Mix (I like Betty Crocker)
2 eggs
1/4 C butter, melted
1 tsp vanilla
Decorative sugars

Preheat your oven to 375. Combine the cake mix, the eggs, the butter and the vanilla together, blending well until you've got dough - and yes, it will look a little crumbly, but that's ok.

Roll the dough into balls, about 1" across (that gives you two dozen cookies), and place on a baking sheet. I like to line mine with parchment paper, because I'm a fan of working smarter and not harder, and it makes it way easier to clean up. Use the bottom of a glass to press down the dough balls, and then sprinkle with the decorative sugars. Bake for about 12 minutes, or until the edges begin to turn golden.

Seriously, you guys, these are fabulous!

Gluten Free Snickerdoodle Cookies

So I haven't blogged much lately - not because I haven't been cooking, I have, but because I've been swamped with all the things that happen when real life gets in the way. It's been a rough 2013, and I'm ready for it to be over, and it looks like 2014 is going to be a whole lot better.

And everything is better with cookies!

We traditionally spend Christmas with my husband's family - this year will be a weird one, because we lost his mom this past spring. Thanksgiving was strange, not having her at the head of the table, and I'm sure Christmas will feel like there's an empty spot, a mother-in-law shaped gap at the end of the table.

One thing that doesn't seem to change at Christmas dinner, though, is the abundance of food. There's really more than any large army can eat, plenty of it goes home as leftovers, and honestly, by the time the ham comes out of the oven, we're all so full from grazing that it almost seems like a wasted effort to sit down and eat a meal. This year, instead of loading up on pies and fudge, I decided to change it up a notch and do cookies.

Normally I don't cookie, because I have a tendency to eat the whole batch in one sitting, but at the holidays, I know I can foist my cookies off on other family members. I like Snickerdoodles, even though they're not really Christmasy at all, but they sure are tasty. This recipe uses a baking mix - you can either use one you blend yourself, or do like I did, and use the packaged kind. What can I say, it's the holidays, and I'm cutting corners a little bit!

Gluten Free Snickerdoodle Cookies

2 eggs
1 C brown sugar
1/4 C melted butter
1/4 C coconut oil
1/4 tsp vanilla
2 C gluten free baking mix

Preheat your oven to 375. Combine everything together in a bowl until it forms a nice squishy dough. Roll the dough out into balls (if you make them about an inch in diameter, you'll get 30 cookies out of this recipe). In a small bowl, combine:

1/4 granulated sugar
2 tsp cinammon

Roll the dough balls in the cinnamon sugar mix, and place on an ungreased baking sheet (or if you like, use parchment paper for easier cleanup). Bake about 12 minutes, remove from pan to cool on a baking rack. Delicious!

Thursday, October 3, 2013

Gluten Free Pumpkin Spice Cheesecake

It's fall, and that means that Pumpkin Flavored Everything is here. Your Instragram feed is going to be chock full of white girls in yoga pants and Ugg boots with their Pumpkin Spice Mega Latte Frapps from Starbucks, and every bakery you ever visit for the next nine weeks will be all OMG PUMPKIN STUFFS YAY.

Problem is, most of this stuff is not gluten free. Okay, the muffins, yeah, that's obvious. But a lot of other things, like some of the flavorings that pretend to be pumpkin, are not made of straight up pumpkin, but have gluten in them. So you gotta watch out for stealthy gluten sneaking into your Pumpkin Whatevers.

But no worries, because I'm about to hook you up with the best ever pumpkin spice cheesecake, and it's totally GF.


Here's what you'll need:

For the crust:

1 box Kinnikinnick S'morables GF graham crackers
1/2 stick butter
1/2 C sugar

Melt the butter in your microwave, and run the graham crackers through your food processor until they're finely ground. Mix them together in a bowl, and add the sugar. Press this delicious mixture into the bottom and sides of a lightly greased pie plate.

For the filling:

1 1/2 packages cream cheese, softened
1/2 C Ricotta cheese
1/2 can pumpkin
1 C sugar
1 egg
1 tsp vanilla
1 1/2 tsp pie spice blend (equal parts nutmeg, cloves, allspice, and cinnamon)

Mix everything together, holding about 1/2 tsp of the pie spice blend back. Once you have it all mixed up into gooey pumpkiny goodness, fold it into your prepared crust. Use that remaining 1/2 tsp of pie spice blend to sprinkle over the top. Bake your cheesecake at 375 for about 45 minutes. I found that if I cover the top with a tent of aluminum foil, it bakes well but doesn't end up too dark. After removing from the oven, let your cheesecake cool - in fact, I'd recommend refrigerating it for about six hours so it will firm up nicely.

This is pretty rich, too, so even though you COULD slice it into eight pieces, I'd suggest going with twelve.

And then dig in, and have a moment of cheesy pumpkiny spicy bliss!

Like cheesecake but prefer peanut butter and chocolate to pumpkin? Check out the Buckeye Cheesecake instead!

Sunday, September 8, 2013

Buffalo Ranch Chicken

I live in central Ohio, which means that for ten weeks every Saturday, our afternoons (and occasionally evenings) are consumed by college football. The college football ritual involves lots of beer for those who drink it (I don't) and lots of food for those who like to eat (which I obviously do). The food part of it is complex - you need to have access to lots of food that you can eat ALL DAY LONG, grazing happily off things that you can just kind of pile on your plate while you park on the couch, cheering every time Braxton Miller gets his hands on a ball.

In other words, it's party food. Since the cool weather is starting to move in but hasn't quite committed yet, Ohio football party food is often stuff that you can start off warm, but still tastes really good cool, after it's been sitting on the coffee table for an hour because your husband decided to go to the auto parts store during halftime and you haven't seen him since.

This is a recipe I originally spotted on Pinterest, and I changed a couple of the measurements to make it less gloppy and more spready, but I can't really take credit for it. I can, however, tell you it's amazing, and if you have any left, it's really good for breakfast the next day.


2 lbs chicken breasts, cooked and diced into chunks
1 small onion, diced
3/4 C buffalo wing sauce (I like this one from Texas Pete)
1/2 C ranch salad dressing
Salt and pepper
1 C shredded cheese (I used mozzarella, which was what was in the fridge)
1 8-oz block of cream cheese

Preheat your oven to around 375. Take your cooked chicken breasts, put them in a bowl with the onion, the buffalo sauce, and ranch dressing, and mix it all together. Add salt and pepper to taste. Mix in about 2/3 of the shredded cheese.

Soften the cream cheese in the microwave, and spread it around on the bottom of a 9x11 casserole dish. Really, just put the cream cheese IN the dish, warm it up for about 40 seconds, and smear it around. You don't have to grease the bottom of the dish. Just smear your cheese around.

Dump the chicken mixture on top of your cream cheese, and spread it around so the cream cheese is covered. Sprinkle the remaining third of your shredded cheese on top. Bake for about 25 minutes or until it's a nice golden brown. Let cool for about 5 - 10 minutes (because hot cream cheese is like eating a mouthful of molten lava and IT BURNS, MY PRECIOUS), and dig in. We like to eat this with tortilla chips, but you can also dip veggies in it, spread it on a wrap, or just eat it with a fork, which is what my thirteen year old son does.

Dig in, and if it ain't quite hot enough for you, add more buffalo sauce during half time!

Sunday, September 1, 2013

Bacon Wrapped Dates

This is one of my favorite things to make ever. Dates are delicious and sweet, and bacon... well, y'all know how I feel about bacon. It should be its own damn food group.


You'll need:

1 package of bacon
A big bag of whole pitted dates

Preheat the oven to 350, and line a baking sheet with parchment paper - make sure it's a baking sheet that has raised edges, and not a flat one like your pizza pans, because the bacon grease is going to run off when it bakes, and you don't want that all over your oven, catching on fire and stuff.

Slice the bacon strips in half longways (it helps to use a pizza cutter), so you have a long skinny piece of bacon. Wrap each bacon strip around a date, and place it on the baking sheet. Bake for about 30 - 40 minutes, or until the bacon is nice and crisp. Cool for a few minutes before nomming on these, because biting into a searing hot date can ruin your whole day. Once they've cooled off, dig in! This makes a great side dish, or just a snack for the middle of the night when you need a bacon fix.

Amazing Easy Basil Pesto

I can't help it, I feel a need to grow basil in my garden every year. I do this every year with the intention of "Oh, yes, I shall use it in my cooking," and of course I *do* use it in my cooking, but then I also end up with WAAAAAYYYYY too much basil, because you can only feed your family so much of it before they're all "Um, maybe some other flavor would be nice?"

The whole problem would be resolved if I just put in one basil plant, but I can't do that, because one basil plant would be lonely. So I always put them in either pairs, so they have a friend, or threes, because I like things in threes. Thus, WAY TOO MUCH BASIL.

So, what do you do when you have WTMB syndrome in the garden? You make pesto. You make a lot of it. And because pesto is amazing, you can totally freeze it and use it later, so even when your family is going, "Sadface, no more pesto because it's February!" you can pull a glob of it out of the freezer and be a total pesto hero.


10 - 12 cups fresh basil leaves, washed and dried
1 C grated Parmesan cheese
1 C olive oil
4 - 6 cloves garlic, peeled and minced
1 Tbs. lemon juice
A pinch of salt
Pine nuts (optional)

Short version: throw everything in your food processor and chop it until it's done.

Long version: It's hard to stuff twelve cups of basil into your food processor - believe me, I've tried, and even my trusty Ninja Chopper starts to get a little bitchy when I try to do it all at once. So the trick, at least for me, is to put about HALF the basil into the food processor, along with about half the olive oil and Parmesan, and all of the garlic and lemon juice and salt. Mix that part of it up until it's good and choppy looking, and then add the rest of the basil, Parm, and oil. Chop it until the basil is really well chunked up, and the whole thing looks grainy but even.

Pesto is kind of amazing, because you can put it on ANYTHING. Use it as a veggie dip or pasta topping, smear it on crackers, or just eat it with a spoon. My favorite thing to do with it, though, is to mix a tablespoon of pesto with a tablespoon of homemade mayo, and glop it onto a burger or a piece of fish.

As far as storage, a batch of pesto - and the above recipe will give you about a cup and a half to two cups of pesto - will last a couple of weeks in the fridge. It will darken as it's exposed to oxygen, but a quick stir will revive the bright green color. To freeze it, spoon a bit into the compartments of an ice cube tray, stick it in the freezer, and once they're good and solid, store them in a freezer-safe bag or container.

Dig in, make a batch, and never again listen to your family complain about how much basil you're feeding them!

Friday, July 26, 2013

Gluten Free Donuts

This post originally appeared at Outside the Lines on June 10, 2011. But I'm having a hankering for donuts, which means you get to share some cakey donuty goodness with me all over again!

Donuts are awesome - they're a perfect snack when you need a quick sugar high, they make a great breakfast grab-n-go, and every once in a while, when you've been living on salads and fruit, a donut is the perfect decadent indulgence.

Unfortunately, they're also on the No List for those of us who have a gluten sensitivity. There are a couple of commercial GF donuts available -- Kinnikinnick's vanilla glazed ones are delicious, but they're a bit pricy. At $6 for a box of half a dozen, I'm paying a buck a donut. So I decided to see if I could come up with my own variation on the standard donut recipe, using stuff I already had in my pantry.

And I did.

And lo, it was tasty.

Gluten Free Donuts:

1 box Betty Crocker Gluten Free Yellow Cake Mix
3/4 C granulated sugar
1 tsp baking powder
1/2 tsp cinnamon
1 tsp salt
1 tsp vanilla extract
1/2 C sour cream
3 eggs, lightly beaten
2 Tbs melted butter

Preheat the oven to 425.

Dump all the dry ingredients in a bowl, and mix them up until they're loosely blended.

Add the sour cream, vanilla, eggs, and melted butter.

Beat until combined.
Spray a donut pan (or two) with cooking spray, and fill each donut cup about halfway with batter.

Note: If you fill it too high, the donut will end up baking over the hole, and you'll have weird little cupcakes instead of donuts. Trust me on this.

Bake at 425 for about ten minutes. Pull donuts from the oven when they're a nice light golden color. Don't overbake, or they'll get chewy.

Let them cool about five minutes in the pan.

Flip donuts out onto a cooling rack, and let them sit another five minutes. See how pretty they are?

While your donuts are still warm, melt some butter, and blend together 1/2 Cup sugar, and1/4 C cinnamon.

Dip the top of the donuts in the melted butter, then roll them in the cinnamon sugar.

What do you get? An amazing and totally delicious cinnamon sugar donut. Eat it with a glass of milk, because it's even more fantastic.

Store them in an airtight container, or freeze 'em. I actually think they tasted better and softer the second day, but nothing beats a warm donut fresh from the oven.

This recipe makes about two dozen donuts, for the cost of a box of cake mix and some other stuff.

And your non GF-eating family members will enjoy them too, because they're cakey and awesome!

Parmesan & Pretzel Crusted Zucchini

OMG you guys. I found the best veggie lunch snack ever. A co-worker always brings in tons of zucchini every summer because he and his wife can't eat it all, so I brought one home the other day (try walking out of a busy retail establishment with a big zucchini sticking out of the top of your purse some time, really, just try it). I had seen a recipe for zucchini chips and figured I'd make some, but the problem was that it called for bread crumbs.

Now, yeah, I could totally have used gluten free bread, run it through my handy dandy Ninja chopper, and had insta-crumbs.... but I don't usually keep any GF bread on hand. I just don't really like bread that much because it just makes me feel FULL, and I couldn't justify going to the store to buy a loaf that would end up just sitting in my freezer for weeks before I ate the rest of it.

Enter stage left: Glutino brand GF pretzels.

I totally dig these things. They're tasty, and because they're made with rice flour they're nice and light. Toss a bunch in the chopper, and BOOM, pretzel crumbs. I also like a little more seasoning and flavor than what's in the original recipe, so I decided to jazz things up a bit. Okay, so on to the recipe...


2 lbs zucchini, sliced into 1/4" rounds
1/4 C olive oil
1/4 C Parmesan cheese, shredded
1/4 C pretzel crumbs
1/2 tsp. kosher salt
1 tsp. garlic powder
1 tsp. curry powder

Preheat the oven to 425. Throw your zucchini slices in a big bowl, and add the olive oil. Toss the zucchini so each piece is well coated.

In another bowl, mix all the dry ingredients together. Dip the zucchini slices in the pretzel mix, making sure both sides are well coated. Use your fingers to mush the dry mix onto the zucchini if you need to. Lay the pretzel-coated zucchini slices in a single layer on a baking sheet (I like stoneware myself, because it tends to bake more evenly, but use what you have).

Bake for about 35 minutes, or until they're nice and firm. Give them an extra five to ten minutes if you need to, because no one likes mushy zucchini.

Honest, these are so good that even my kid whose sole vegetable is broccoli really liked them. Amazingly awesome snackage!

Saturday, July 13, 2013

Hell Yeah Hush Puppies

I spent ten years in the South, and my palate hasn't been the same since. I'll happily snarf down a plate of collards, a freshly steamed oyster, or a bowl of grits without batting an eye, despite the horror that such foods bring to my friends here in the Midwest. After all, many things that are popular food items in the South have a different impact in the rest of the country - I'm pretty sure none of my Ohio buddies can understand why at some point in human history someone cracked open an oyster and said, "Aw yeah, I can eat THAT."

One of the staples of Southern food, at least in the area in which I lived, was the hush puppy. Served up fried golden brown, little balls of cornmeal dough and onions are pretty much a standard on a table, especially if you're eating seafood. A plate of shrimp with a side of hush puppies is one of my favorites summertime meals ever.

Hushpuppies are made mostly with cornmeal - which has always been pretty cheap. A friend of mine who was a cook in a South Carolina restaurant told me that his great-something granddaddy ate hush puppies regularly during the Civil War. Because no matter how bad the Confederate army was starving, someone could usually find a bag of corn meal. Fry it up, and you've got sustenance. I've heard a story that the name "hush puppy" came from soldiers tossing their fried up cornbread balls to dogs to keep them quiet, but I'm skeptical about that tale - if you're cold, hungry, and not even wearing a decent pair of shoes, I doubt that you'd spare a chunk of warm cornmeal for the dogs.

At any rate, whatever their origin, hush puppies are super easy to make, and they are OMG DELICIOUS. You can bang out a batch in about twenty to thirty minutes, depending on how much you're making. Now, when I make hush puppies I tend to (a) keep it simple and (b) not really measure stuff. This is a very basic hush puppy recipe that's totally gluten free, and you can adapt it by adding other things into the mix, like chopped jalapenos or a bit of cheese. Go crazy with it.

Seriously, these are great. Even my kid who doesn't like onion loves these. Hence the name Hell Yeah Hush Puppies.


Before you get started, heat some cooking oil on the stovetop. A note about oil - the kind you use will impact the flavor of the hush puppies. For a sweeter hush puppy, I like to use a blend of vegetable oil with coconut oil. Anyway, you'll need:

2 eggs
1/2 C sugar
1 onion, finely chopped

Mix the eggs, sugar and onion together in a bowl until it's all smooth (or at least as smooth as you can get with onion chunkers in it). Then add:

1/2 C your favorite GF baking mix
1/2 C gluten-free cornmeal (I like Bob's Red Mill, but use what you got)
Salt and pepper to taste

Stir them up until it's a nice thick gloppy mix. Using a spoon or a dough scoop (spray it with cooking spray to keep the dough from sticking!), drop little balls of dough into your oil. Be sure to turn them so they evenly, and let them get to a nice golden brown. My spouse likes his hush puppies crunchy, but I like mine a little on the softer side. Play around and see which kind you like best.

Once your hush puppies are brown, remove from oil, let them dry on a paper towel, and dig in. Traditionally, hush puppies are eaten plain or dipped in melted butter, but I've found a nice blend of barbeque sauce mixed with sour cream is another great dip. This recipe should make you about 20 - 24 hush puppies, depending on the size of your dough balls. Experiment, play, and celebrate your puppies!

Wednesday, June 26, 2013

Garlic & Rosemary Shiitake Mushrooms

When I was a kid, I hated mushrooms. I mean, really hated them. As far as I was concerned, it was the equivalent of eating packing peanuts. Gross! No flavor! Icky!

And then I grew up, and so did my palate. Now I love the darn things, especially since I found out that there are more mushrooms in the world than just those plain old white ones that still DO taste a little like packing peanuts to me. There are Portobellos, and Morels, and Oyster mushrooms. There are Puffball mushrooms, which, if you live in the midwest, you can sometimes score just by going for a hike in the woods each fall.

One of my favorites is the Shiitake mushroom. Partly because my kids and I think it's hilarious to say "Oh, SHIITAKE!" but also because they're delicious. They've got a nice woodsy sort of flavor to them and you can do all kinds of neat stuff with them. Last weekend, I forced invited my family to join me for a day trip down to Jungle Jim's International Market, which is two hours away but totally worth the drive because it's like Disneyland for foodies. Lo and behold, I nabbed a bunch of nice fresh plump Shiitake shrooms, and decided to make them as a side dish for dinner that night. The results were outstanding.


2 Tbs butter
2 cloves garlic, minced
1/2 pound of Shiitake mushrooms, stems removed
A handful of fresh rosemary
Salt and pepper

Melt the butter in your saucepan, and then saute the garlic. Before it gets brown, throw in the mushrooms. Stir them around so they get coated in the melted butter, and let them simmer until they're softened but not mushy. Add rosemary, salt and pepper.

Seriously, that's it. That's the whole thing. AND THEY ARE AMAZING.

Friday, June 21, 2013

Tomatoes and Basil with Balsamic and Mozzarella

I love summertime because I can consume a decent amount of food just by walking into my own back yard. Especially tomatoes. I plant four to six plants every year (usually losing two when my derpy dogs lay on top of them or dig them up) and so it's nonstop TomatoPalooza out there. I also do basil, onions, and plenty of other stuff, so it's not hard for me to build an entire meal out of things I can go pick fifteen feet from my back door.


This is a super easy salad you can bang together in about five minutes, chill in the fridge while you relax, and whip out at dinner time to impress your friends. It's not only tasty, IT LOOKS PRETTY. You'll need:

5 - 6 Roma tomatoes, chopped into chunks
1/2 an onion, diced
5 - 6 leaves fresh basil, chopped
3 oz. Mozzarella cheese, chopped into little pieces
A pinch of salt
A pinch of black pepper

Mix all of these together in a bowl, and then drizzle with:

2 tsp. Balsamic vinegar**
2 tsp. olive oil

Blend it all together so everything is coated in the olive oil and Balsamic, and then chill for about half an hour.

The best part about this? It tastes EVEN BETTER the next day after the Balsamic has had time to soak into the Mozzarella cheese!

** Super important note here about the use of Balsamic vinegar: There's a lot of controversy over whether or not vinegar is safe for people on a gluten free diet. Jane Anderson, About.com's Guide to Celiac Disease and Gluten Sensitivity, says, "Balsamic vinegar starts out as grapes and is aged in casks made from wood. There's a very small possibility that the paste used to seal those casks (generally wheat or rye flour) could contaminate a batch of balsamic vinegar, but only those most sensitive to trace gluten would notice. Otherwise, balsamic vinegar should be safe on the gluten-free diet." The bottom line here is if you've used it and had a negative reaction, DON'T use it again.

Also: If you type the word "tomatoes" a bunch of times it just looks like you've spelled it wrong.

Thursday, June 13, 2013

Turkey and Avocado Scrambled Eggs

Yes, this is the second breakfast post in a row. DON'T JUDGE ME. I love eggs, and since I'm on a diet that's about 20% protein right now, I'm all about eggs. We usually get ours from a guy who has chickens, so they're even tastier than the ones you buy in the grocery store (and probably better for me, since they're free range).

I recently scored some really nice looking avocados on a trip to the grocery store, and while I'm happy to eat an avocado totally naked (the avocado, not me... well... never mind), I also like to mix them into stuff.

I had half an avocado left over from yesterday's lunch, so today's breakfast included some delicious green avocado-ey goodness.


1 onion, chopped and diced
Salt and pepper
1 C deli turkey, chopped
3 eggs

1/2 C Monterrey Jack cheese
1/2 an avocado, chunked up into pieces

Melt a tablespoon or so of butter in your skillet and sautee the onions. I like to get mine nice and soft, just to where they start to turn brown. Season with salt and pepper. Add the turkey, and let it get to where it's nice and warm, but not really browned up.

In a bowl, beat the eggs until they're all mixed together. Pour into the pan on top of the onions and turkey, and mix together. Make sure you move your eggs around constantly so they don't stick.

Once your eggs are nice and fluffy, add the cheese and blend it in. Add the avocado last - it's really better if it's not too warm. Serve it up with a little dollop of sour cream if you like, or just dig in and enjoy as is.

Wednesday, June 12, 2013

Totally The Best GF Wraps Ever

I work full time, so I generally end up packing a lunch or dinner for myself five days a week. That's not a problem, because I've always got leftovers, but sometimes I'm just in the mood for something that's grab-n-go. For normal people who don't have to eat gluten free, that's often a wrap. They're quick, you can make 'em pretty healthy, and you can snarfle them down while you're driving through rush hour traffic.

But honestly, most of the GF wraps out there suck. They're either short on flavor, like the ones made from ivory teff flour, or they're tasty but way too chewy to be enjoyable (brown rice tortilla wraps, I'm lookin' at you). I've finally stumbled upon something that's not only delicious, but it's soft and OMG IT FOLDS LIKE A REGULAR TORTILLA.

These guys, right here, from Toufayan. I found them in the bakery aisle at Meijer, my local grocery store, and they were $4.99 for a six-count bag, which isn't bad at all. The company's website says they freeze well, but I've just been keeping them in my fridge's deli drawer.

So far I've stuffed them with all kinds of veggies, spinach and alfalfa sprouts, chicken salad, a turkey 'n avocado blend, even a Reuben wrap with corned beef, Swiss cheese and sauerkraut. I'm thinking they'd be great for burrito night, too.

Seriously, I can't recommend these enough. Definitely the best GF wraps I've ever tried.

Gluten Free Breakfast Crepes

I'm a big fan of the hearty breakfast. Sometimes, it's my biggest meal of the day, so I feel like it should be a celebration. Lots of proteins, fruits, and whatnots... really, as much stuff as I feel like I need to get me going for the morning.

I've been doing Weight Watchers for the past few months (down 23 lbs in twelve weeks, thanks very much), which is great if you're someone like me who enjoys from-scratch cooking using locally grown and farmed ingredients. I don't usually use their recipes - simply because my idea of cooking is Throw It In a Pot Til It's Done - but I did find one for breakfast crepes that looked intriguing. I substituted a gluten free baking mix for the flour, and reduced the number of servings because the original recipe served eight, and there's no way in halo that I'm feeding eight people breakfast. The results were pretty impressive. If you do WW, this is worth 6 PointsPlus per serving.


3 egg whites
A pinch of salt
1/2 tsp Vanilla extract
1/2 Tbs melted butter
1/3 C milk (I used 1%, but you could go Skim if you like it)
1/3 C gluten free baking mix
1 C fresh strawberries or bananas, chopped
Powdered sugar

Whisk everything except the fruit and the powdered sugar together in a bowl. It should be a fairly thin mix, way more runny than pancake batter. Spray a bit of non-stick cooking spray in your pan, and then pour half the batter in so the bottom of your skillet is covered. Let it cook for about two minutes, and then flip - the crepe should be a bit rubbery in texture.

Place half your fruit on top of the crepe (on one side, like an omelet) and then let it cook another two minutes. Fold the crepe in half so it looks like a taco. Sprinkle with just a bit of powdered sugar, and then repeat the whole process with the rest of the batter.

These are amazing, and perfect if you're just doing breakfast for two. If you don't have any fresh fruit on hand, you can use preserves or jam. And yes, I totally ate mine with a side of bacon!