Happy New Year 2014!

Happy New Year 2014!

From all of us at Liskabora, have a happy and prosperous new year! May all your hopes and dreams come true in 2014!


“For last year’s words belong to last year’s language, and next year’s words await another voice.  To make an end is to make a beginning.”  –  T.S. Eliot

What is New in 2014?

Here at Liskabora, we are very excited about the upcoming year!  We have recently joined the Handcrafted Soapers Guild, and we have finally (yes, finally) made the decision to switch to using organic coconut and olive oils in our soaps.  We will also be adding an all natural fragrance line to our inventory in the coming months!  As always, we will remain steadfast in our dedication to using only gluten free ingredients.  Stay tuned for our upcoming product releases and for a huge sale and giveaways of our old inventory!

Gluten Free Breakfast Egg “Muffins”

Gluten Free Egg MuffinsIngredients:

1 Dozen Eggs (cage free preferred)
1 Package Mushrooms
1-2 Red Peppers Diced
1-2 Green Peppers Diced
1 Medium Onion Diced
1 bunch green onions
Salt and Pepper to taste

Wash all vegetables thoroughly, using organic ingredients whenever possible.  Place mushrooms into a food processor and chop to the consistency of a ground “meat” substitute.  Add eggs, salt and pepper to the processor and mix well.  Sauté the red peppers, green peppers and onions to remove some of their moisture if desired and combine with the egg/mushroom mixture.   Pour into muffin tins (silicone muffin tins work very well for this purpose) and use chopped green onions as a garnish.

Place into preheated oven at 375 until the eggs have fully cooked through.  These can be made in bulk and frozen for quicker morning meals.  😉

Mushroom Pizza Puffs

Mushroom Pizza PuffsIngredients:

*Baby Portobello Mushrooms
*Grated Parmesan Cheese (or Daiya)
*Grated Mozzarella (or Daiya)*Marinara Sauce
*Green Onions
(amounts to taste)

Preheat oven to 350. Clean the mushrooms and remove the stems.  Place caps upside down on a cookie sheet and add the stems to a blender with marinara sauce, green onions and parmesan cheese.  Blend and stuff mushroom caps with mixture.  Top stuffed mushrooms with grated mozzarella.

Place in oven until cheese is melted and golden.

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