Gluten free recipes for the whole family
Need a way to get some veggies into your breakfast? This Roasted Tomato, Kale, & Goat Cheese Breakfast Frittata is a great way to do just that. Everything gets combined into a cast iron skillet then cooks up to meld the flavors together. It’s both pretty and pretty easy.
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Trying to get more vitamins into you (and your kid’s) diet? This Kid Friendly Blueberry Kale Smoothie is the ticket. With both kale and chia seeds, plus blueberry, banana, and dates for sweetness, it’s packed with vitamins and minerals. Great for a hot summer day or breakfast on the go.
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I love breakfast, but I’m not a big fan of breakfast burritos. I don’t know why, as I like all the components, but something about them wrapped up together I just can’t get behind. When I was debating about what type of breakfast recipe to make, I was trying to think of a way I would like a breakfast burrito. And then I thought, what if instead of wrapping everything together, it was laid out? And my version of the breakfast quesadilla was born.
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Breakfast is the best. Pancakes for breakfast are even better. Better than best, is that even possible? I think these Gluten Free Gingery Lemon Blueberry Pancakes make it possible.
I don’t eat pancakes very often, but when I do I like to have really good pancakes. Not just plain pancakes, but pancakes packed with flavor. I usually make blueberry pancakes as I love how warm the berries get, but recently I decided they could be taken up a notch.
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About halfway through the cold, wet, and rainy winter, I realize I’ve had enough and start longing for spring. It still brings rain, but at least it starts to get warmer out and I start to feel like hosting fun brunches for my friends and family. That’s where this Sparkling Citrus Mocktail comes in. With lemon, lime, and grapefruit, it can serve as a mocktail or a cocktail for those that want a little extra in their drink.
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With Thanksgiving coming up, I was on the lookout for a hearty breakfast that would keep me full throughout the day so my dinner prep could occur unfettered. A potato breakfast hash with sausage, mushrooms, and red pepper is just the ticket, and putting eggs with it gives it a punch of protein. Plus there’s something about a soft yolk with the hash that creates an extra flavor boost.
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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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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 gluten free maple pecan banana bread.
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