Breakfast Quiche

I love me some eggs! They're packed with protein to help you feel fuller longer, choline which contributes to fetal brain development and aids in brain function in adults. They also contain a small amount of  lutein and zeaxanthin that can help prevent macular degeneration, a leading cause of age-related blindness. More info on eggs here.

Serves: 12
Prep Time: 10 minutes
Cook Time: 20 minutes

INGREDIENTS

2 Tbsp Coconut Oil
1 small onion, diced
2 garlic cloves, minced
handful of button mushrooms, diced
1/4 cup bacon, cooked and diced
1 handful of spinach
9 eggs, scrambled


WHAT TO DO
1 Heat the oven to 350º F and prepare a muffin pan with a little dab of coconut oil. If you have a nonstick pan, you can skip this step. 

2 Heat the oil in a skillet over medium heat and saute the onions for about 2-3 minutes.

3 Add the garlic and and mushrooms and cook until the mushrooms reduce down a bit.

4 Add the bacon and spinach and cook for another minute.

5 Divide the mixture into the 12 cup muffin pan.

6 Divide the scramble eggs into the cups as well and bake until cooked through, about 15 minutes.

TIP
I cook this up at the beginning of the week and every morning get one out of the fridge! A quick breakfast out the door.

Gluten-Free Chocolate Chip Cookies

This is probably my favorite cookie recipe. It has caramel bits, shredded coconut, nuts, and of course dark chocolate chips! YUMMMMM I usually make this around the holidays, otherwise I would eat them all year round.

INGREDIENTS
1  cup  (1/2 lb.) butter, at room temperature
1 1/2  cups  firmly packed brown sugar
2  large eggs
1  teaspoon  GF vanilla
2 1/2  cups  GF Flour (Bob's Redmill brand)
1  teaspoon  baking soda
1/2  teaspoon  sea salt
1/2  cup  unsweetened shredded coconut 
1  cup  semisweet chocolate chips (12 oz.)
1  cup  chopped pecans
1/2 cup Hershy's Heath English Toffee Bits


WHAT TO DO
1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in coconut, chocolate, pecans, and toffee.

3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.


TIP
Gluten free baking products react a little different when cooking and cooked. They don't rise as much as traditional all purpose flour. These cookies are best the first couple of days, then they get dried out and break apart easily. So here's your excuse to chomp on them asap. Enjoy!

Thanksgiving turkey

 

Our Thanksgiving Turkey turned out awesome! I couldn't have done it without Alton Brown's ( my favorite Science Chef from TV Food Network) advise.....and our brand new Instant Read Thermometer. It's the kind you stick in and keep in the turkey the entire time you cook it. I'm definitely a happy cooker with that important tool!