Hot Pan Kitchen | Gluten Free, Paleo & Whole30 Recipes

Gluten Free Recipes with Real Food (Paleo + Whole30 too!)

Archives for October 2017

Simple Egg Bake with Mushrooms, Leeks, and Sausage

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This Simple Egg Bake casserole recipe with sausage, leeks, and mushrooms is an easy breakfast option. It’s gluten free, paleo, and Whole30 compliant, and great for a hungry family on the weekend. Or meal prep it on Sunday and take it for weekday morning breakfasts! 

mushroom-leek-sausage-egg-bake

I am a big fan of meal planning, particularly for breakfast. In the mornings all I want to do is heat something up and go. This is why I like a simple egg bake (or breakfast casserole, whatever you want to call it) so much. It’s easy to make and even easier to reheat.

I like mine with both veggies and protein, which is where the mushrooms, leeks, and sausage come in. Typically I buy my mushrooms already pre-sliced, which saves me the washing and slicing. Anything that saves me time is a plus. Crimini mushrooms are recommended for this dish as I think they are more flavorful than button, and I can find them pre-sliced at my local grocery store. Plus they’re cheaper than other, more exotic mushrooms like oyster or trumpet. Bur really any type of mushroom will work in this dish.

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Maple Pecan Gluten Free Banana Bread

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This Maple Pecan Gluten Free Banana Bread recipe has no sugar, getting it’s sweetness from bananas and maple syrup. It’s super moist and a healthy alternative to regular banana bread. Enjoy with a cup of tea or coffee on a cool day!

Gluten Free Maple Pecan Banana Bread - no processed sugar!

Banana bread is great – for breakfast, as a dessert, or just to tide you over until your next meal. I really wanted a banana bread that wasn’t chock full of sugar, but had more of a subtle sweetness. With fall in full swing, I decided to incorporate some fall flavors. And out of that grew this maple pecan gluten free banana bread.

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Oven Roasted Kabocha Squash Soup (Whole30)

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This Oven Roasted Kabocha Squash Soup recipe is perfect for cold fall and winter days. Made creamy with coconut milk, it’s gluten free, paleo and Whole30 compliant. Enjoy a cup for dinner or breakfast! 

Oven Roasted Kabocha Squash Soup with Coconut Milk

Have you heard of kabocha squash? I hadn’t until last year, when I tried it in this chicken curry and was sold. It’s mild and slightly sweet, similar to butternut squash. I’ve been wanting to create a fall soup recipe using squash and knew this would be a good bet.

I decided to roast the squash first, so it could caramelize since then it tastes that much better.

Just look at the caramelized kabocha goodness.

Oven Roasted Kabocha Squash

The addition of sautéed leeks and shallots in this recipe bring a mild and slightly sweet onion flavor. Combine that with the creaminess of the coconut milk and you’ve got freaking heaven in a spoon.

See the creaminess happening right here?

Oven Roasted Kabocha Squash Soup

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Baked Apples with Ginger, Dates, and Pecans

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A healthier alternative, these Baked Apples with Ginger, Dates, & Pecans have no refined sugar. They’re grain free, making them both gluten free and paleo. Great to enjoy as a dinner side dish or for a dessert!

a baked apple with ginger, dates, and pecans in the filling on a piece of parchment paper. three pecans are in the background to the left and two other apples to the right.

It’s officially fall!  My favorite season.  I love summer’s great weather, but I love the crispness of fall even more. Scarves and leggings and warm bowls of food from the oven (or a crockpot). And this recipe fits in perfectly with fall – baked apples with ginger, dates, and pecans in a crunchy filling that will warm you right up. The filling really is to die for. I could honestly probably just eat that stuff right out of the bowl (if it weren’t for the raw egg).

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