Butternut Squash Pancakes

Butternut Squash PancakesIngredients:
1 lb butternut squash
3/4 cup gluten free flour
4 eggs
3 tbsp vanilla
1 tbsp honey
1 tbsp cinnamon
1 tbsp baking soda
1 tbsp baking powder
1/2 tsp salt
coconut oil for cooking
Optional: 2 tbsp amaranth

Puree the squash (pre-cooked) with all of the wet ingredients. Add the dry ingredients and mix well. Cook as you would for regular pancakes and enjoy!

Blueberry Smoothies

Blueberry smoothie recipe2 cups blueberries
2 cups coconut milk
1/4 cup lemon juice
1 orange
4 packets stevia


Wash 2 cups of blueberries and place them in the blender along with 2 cups of coconut milk, 1/4 cup of lemon juice, the juice from 1 orange and 4 packets of stevia. Blend until smooth. Fill the blender to the top with ice and blend until the ice has been fully incorporated. Enjoy!

Vegan, Gluten Free Friendly

Portobello Mushroom Omelet

Portobello Mushroom Omelet Recipe5 eggs, beaten
12 large portobello mushroom slices
1 package mixed mushrooms
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1 tablespoon hot sauce (to taste)
Salt and pepper to taste
Organic pico de gallo salsa – optional
Olive oil for cooking

Rinse the peppers and mushrooms thoroughly. Coat a hot cast iron skillet with olive oil. First layer the Portobello mushrooms along the pan in even rows. Layer the other mushrooms around them evenly. Cook in place until the mushrooms become tender. Add diced peppers, hot sauce, salsa, salt and pepper. Cook for a few minutes until the peppers begin to soften. Add the eggs evenly over the mushrooms and peppers, season, and cover until the eggs have cooked. Cut into sections and serve upside down with the portobellos on top. Serves 4.

Mushroom Omelet Cupcakes

Mushroom Omelet CupcakesIngredients:

5 eggs (cage free preferred)
1 package mixed mushrooms
Green Onions – chopped
Salt to taste
Pepper to taste

Preheat oven to 350 and wash the mushrooms and onions. Place the mushrooms into the food processor with the 5 eggs, add salt and pepper to your taste. Blend until smooth and pour into cupcake molds (silicone works great for this purpose). Top with chopped green onions. Bake in oven until eggs are fully cooked.

These can be made in bulk and frozen for busy mornings or a quick lunch. If you want a bit of “cheese” flavor to spice these up, try sprinkling nutritional yeast over the tops. Valentina hot sauce would be a great addition as well if you like a bit of heat.

Red Pepper Omelet With Mushrooms

Red Pepper Omelets1 large red pepper
1 package mushrooms
4 large eggs (cage free preferred)
1 pinch salt
1 pinch black pepper
1 pinch garlic powder
olive oil (to coat pan)


Wash the red pepper and slice sideways into flower shaped pieces. Beat the eggs and season with salt, black pepper and garlic. Coat the frying pan with olive oil and fry the mushrooms first.  Once the mushrooms have been cooked to your liking (I like mine to still have a bit of crunch to them), remove them to a separate container and recoat the pan.

Wait for the olive oil to sizzle, and add the red pepper pieces to the bottom of the pan.  Carefully spoon in just enough egg to seal the bottom of each flower.  Once the peppers have a “bottom”, you can fill them with egg to the top and place a lid over the pan until cooked through.

Red Pepper and Mushroom OmeletsOnce all of your red peppers have been filled, you can return some of the mushrooms to the pan to create a mushroom omelet with the left over egg, or you can refrigerate it for later.

Gluten Free, Dairy Free, Vegetarian
A perfect way to start the day!

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.  😉

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