{Hello Little Egg}

Since the Fall of 2008, I haven't eaten an Egg or Egg White a la carte.  As my gut has been slowly healing, I've considered reintroducing Eggs slowly back into my diet.  I'll eat them on occasion when they're mixed into breads, but never all by themselves.  Well, this morning I decided to finally do it!  I started with one Egg White, hoping to not overwhelm my system.  I figured if an unfavorable reaction occurred at least it'd be smaller than a two Egg reaction!

Cracking open the Egg almost felt wrong.  I kept cleaning all the utensils after they touched the Egg, laughing at myself as I would suddenly remember the Egg was going in me anyways! I'm so use to making Eggs for my husband and cleaning everything after so I can safely use it.  As I cooked the Egg I kept staring at it, watching it slowly form, absorbing the fact that this little guy was going in me.  Still felt odd, but I was curious.

I toasted some of my favorite gluten-free Garlic Bread from Johanna's Bakery, warmed up some organic Black Beans and sliced some Avocado to pair with the little Egg White. I hoped it wouldn't be too bad.

I took my first bite.  Chewing slowly, I finally swallowed and waited.  A bit of itchiness started, but it stayed slight. My throat tightened, but again it was slight.  Hmmmm okay, second bite, nothing worse happened.  Alright! A few minutes later I was staring at my empty bowl with a satisfied grin.  Woot! I did it! It's now been an hour and I'm still breathing and living just fine.

Conclusion: I like Eggs.  I want to eat more of them.  I don't think I could eat one everyday, but perhaps once or twice a week will be okay for my body.  Hurray! Thanks for sharing my little Egg victory with me!

{Hearty GF Breakfast}

There are days when I am so bored with my breakfast.  Believe me, there are many options for delicious GF and Vegan breakfasts. Yet, somehow I can still get in a rut.  Are you with me or am I the only one running out of ideas at the break of dawn? Probably not, so today I am going to share some of my little breakfast ideas with you.  As I push myself to think outside the box and get creative in the days to come perhaps we can avoid that rut all together!

I have always preferred to start my day with a hearty meal, so cereal just doesn't cut it.  A simple, quick, nutritious and filling breakfast can provide the foundation for a marvelous day, full of energy and mental sharpness.  Consequently, it's worth it to dive in and get creative with your first meal of the day.   If you're new to GF or just wondering what all these options are let me share a few ideas with you:

1. GF Oatmeal - top with nuts, dried fruit or fresh fruit; sweeten with vanilla or regular stevia, agave, honey or pure maple syrup. Mix and match!

2. Coconut Yogurt or Kefir with GF Granola - I prefer plain with stevia and cinnamon granola. Add your favorite granola and/or toppings (see oatmeal).

3. GF Crepe with Vegan Daiya Cheddar Cheese and Caramelized Onion Filling - Yes, it's AMAZING. See BabyCakes new cookbook.

4. GF English Muffin topped with Vegan Daiya Cheese, Tomato and Avocado Slices.

5. GF Bread toasted and spread with Raw Almond Butter.  Topped with a dust of Cinnamon or Sea Salt and a drizzle of Honey.

6. Smoothies!

7. GF Muffins paired with a spoonful of Raw Almond Butter!

 *If these aren't enough check out my recipes under "breakfast".

Finally a very savory and protein filled breakfast -

{Fresh Beans with Wild Smoked Alaskan Salmon, slices of Ripe Avocado and Himalayan Sea Salt}

1 Cup Fresh Cooked Beans (warm or cool)
2-6 oz of Wild Smoked Alaskan Salmon
Fresh Lemon Slice
1/4 Organic Hass Avocado
Dash of Pink Himalayan Sea Salt
Any other Spices you might enjoy!

*For variety, reduce Beans to 1/2 Cup and use a slice of toasted GF and Vegan Bread for your base!

A very different breakfast than you are accustomed to I am sure, but wait till you try it! I use my fresh seasoned homemade Beans as the base.  I tear small pieces of the tasty Salmon and place them on top of the Beans.  A squeeze of fresh Lemon Juice over the Salmon is always a nice addition.   I am obsessed with Avocado, so I can be a bit picky about quality and texture.  Make sure you get a ripe organic Avocado for best flavor. Slice it and fan across the Salmon. Finally sprinkle with Sea Salt and other Spices.  Enjoy!

{Sharing}

Pennywise Platter Thursday

{2Good2B Bakery & Cafe}

Delicious food for all? For those of us in the gluten-free community options are growing, but for those with more than just gluten-free needs it's difficult to find food that is (what I like to call) everything-free.  How often have you wished for a bakery, deli or even coffee shop where you could completely relax, perhaps even eat and drink everything on the menu? Not possible, right?  Well, I am excited to announce that such a place has emerged.

2Good2B is the name and everything-free food is the game. Located in the heart of San Diego's own seaside town of Encinitas, 2Good2B is an appropriate name for the quality and variety provided by this lovely cafe and bakery.  All items listed on their menu are gluten-free, soy-free, corn-free, peanut-free and occasionally dairy-free and egg-free.  Started by self proclaimed foodies Mike Barbanti and Diana Mourato Benedek, this place brings deliciousness to another level.  Their standard is not limited to the gluten-free or allergy-friendly crowd, but to all.  Their breads and desserts rival and I would say even trump those filled with gluten, soy, corn and many other typical ingredients.  See their website for more about their personal health journeys and the creation of 2Good2B.

Options are wide and favorites have already been established.  With freshly baked choices like chocolate pecan cranberry oatmeal cookies and vanilla bean passion fruit muffins, how could anyone resist? Everything goes quickly, so early orders and pick-ups are recommended.  

I heard about 2Good2B last week and headed straight over! As my husband and I drove up I immediately noticed the beautiful "gluten-free" writing in the window and practically bounded out of the car with excitement.  Entering the cafe we were immediately engulfed by the mouth-watering aroma of freshly baked bread.  In cases near the door, rows and rows of beautiful cupcakes and brownies quickly drew my eye.  I glanced at the menu and my excitement heightened.  Quiches, pizzas, sandwiches, paninis, and salads?  All GF? Really? Then I saw it, the origin of the lovely smell: a case full of fresh breads and gorgeous baguettes.  As I stood staring at the case, a kind voice greeted me and asked if I needed anything.  I introduced myself and met the assistant manager, Jack, who turned out to be one of the most gracious individuals I have ever met.  He sent us home with many tasty treats to photograph and try.  His passion for helping others find safe food is obvious.  The atmosphere he provided clearly stemmed from the heart of 2Good2B's creators, Mike and Diana.

2Good2B focuses on high quality foods, drinks and desserts, using many local and organic ingredients.  You can enjoy a tasty, moist muffin with a steaming loose leaf tea with the knowledge that you're eating well while sustaining your local community! When picking their vendor for coffee and tea 2Good2B chose Virtuoso: a local, certified organic company that carries products known for being easier on the stomach.  Once again, a clear sign that Mike and Diana have thought carefully about every detail, creating the perfect environment for people with sensitive stomachs!

Our lunch that afternoon consisted of many personal recommendations from Jack.  We decided on a delicious panini with the artisan rosemary bread made fresh that morning (which he paired perfectly with vegetable chips) and two refreshing and invigorating drinks, the Moroccan Mint tea with honey over ice and the spicy Virtuoso Chai tea.  We followed the panini with Mike's famous baguette and lemon cupcake.  My favorites were the baguette and rosemary bread.  I felt transported to Paris with each moist and buttery slice.  Heaven on earth.  Needless to say, we savored each bite and devoured every last morsel!

My only hesitation with the breads lies in the teff and millet flours.  I have a sensitivity to these flours.  Even though I can't eat too much, the flavor of the breads is still amazing.  If I may, I would like to put in a request.  I would love to try artisan breads from Mike that incorporate other gluten-free flours. He may even be up for creating the treat I miss the most: the croissant!  He is quite an artist in the kitchen, so perhaps such options will come in the near future!

There are so many varieties and specialties available that I could expand on!  You will just have to discover them for yourself! The menu alone should get you out of your seat, but honestly the atmosphere was what made the entire experience golden.  I hope you all jaunt over to 2Good2B as soon as you can.  It's everything you dreamed it would be.
Enjoy!

{Heads Up}
The bakery and cafe will be undergoing a renovation from Jan 22nd to February 4th.  Menu options will be increasing to include such delights as pot pies, soups, mac and cheese dishes, meatball subs, calzones, cinnamon rolls and cinnamon breads.  Make sure to stop by before they close and then head over after Feb 4th for all the new treats! I'll be there! 

{All photos taken and provided by Sweet and Salty Life}

{Pumpkin Oat Breakfast Squares}

It's December! Can you believe how quickly it has come? I love this season.  It's full of everything cozy.  Recently I've had the urge to bake with pumpkin...courtesy of a wonderful Thanksgiving. The treat I'm sharing with you was a complete experiment and turned out quite tasty.  It just might satisfy your pumpkin lovin' too!

{Pumpkin Oat Breakfast Bars}

1 cup Pureed Pumpkin

2 Small Zucchinis (whirled in a food processor)

1/4 cup Agave + 1/4 cup Pure Maple Syrup

1/4 cup Unsweetened Applesauce

1 tsp. Vanilla Extract

1 tbsp Grapeseed Oil

1 cup GF Oats (Trader Joes)

1 cup Almond Meal/Flour (Trader Joes)

1 1/2 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Sea Salt

Process all the wet ingredients in a food processor or with a hand blender and place in large bowl.  In a separate bowl whisk the dry ingredients together.  Slowly add the dry to the wet until well blended.  Pour into a muffin tin or baking pan; it's a versatile batter.  Bake at 350 degrees for 35-40 minutes, depending on your oven and the baking pans you choose. Stay close and keep an eye on it.  Once it's a golden brown pull it out and let it cool.  Eat with a smear of butter or raw honey or even just as is! It reheats well, so feel free to store leftovers (if you have any...) in the refrigerator.  Tasty, tasty!

Enjoy!

{GF & Vegan Blueberry Oat Bread}

As an update, I am allowed to follow my regular diet now and how sweet it is to be eating more "normal" again.  I will do my best to never complain about my delicious diet ever again! Since then I have had such fun creating recipes, whenever wedding planning and work permit.  I created this moist loaf a bit ago and forgot to share it with you, so here it is! Try the rescipe or use it as a guide and  experiement.  Let me know how yours turns out! Any other baking risk takers out there? It's a favorite past time of mine to take a few recipes I find and combine their ideas or even to just gather some favorite ingredients from my pantry, pile them onto my little kitchen table and start playing.  I'm not a rule follower, nor an "in the lines" type of artist... 

Here's the steps for my yummy treat.  I loved using Almond and Coconut Flour in this; they are both full of protein and fiber and produce a yummy moistness to the treat.

P.S.  I always get my Almond Meal/Flour from Trader Joes.It's less than half the cost anywhere else!

 

 

{GF & Vegan Blueberry Oat Bread}

1/2 C Almond Meal/Flour

1/2 C Brown Rice Flour

1/4 C Coconut Flour

1 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Sea Salt

1/4 C Grapeseed Oil

1/3 C Agave Syrup

1/3 C Unsweetend Vanilla Almond Milk

1/2 C Water or Almond Milk

1 tsp Vanilla

1/4 tsp Xanthum Gum

1 C GF Oats

1 tbsp Chia Seeds

Fresh or Frozen Organic Blueberries

Mix your dry and wet separately, then slowly pour the wet into the dry until well blended.  After this, gently mix in the Xanthum Gum.  Be careful not to overmix.  Xanthum Gum helps the batter rise, waht gluten usually does in baked goods.  The only downfall is that it can make your batter gummy, so avoid over stirring it.  Next fold in the Oats and Chia, then pour prepared batter into a greased loaf pan.  If you are using fresh blueberries you can fold them in with the Oats and Chia.  If you are using frozen berries, wait and carefully place them (with the help of a spoon) into the prepared batter in the loaf pan.  Otherwise the frozen berries will dye the loaf blue!  Bake at 350 degrees for 40-45 minutes or until a butter knife comes out clean from the center.  This tends to vary from oven to oven, I have found.   Let it cool and then slice and serve with a delicious buttery spread.
 Enjoy!

{For Other Yummy Treats}

Gluten Free Wednesdays

Slightly Indulgent Tuesdays

Banana Chocolate Chip Bread

It's been a while since my last note to you all and for that I must apologize.  Life has taken me on a journey this year and these last few weeks have been no exception.  I wish I had a career in the culinary arts, but for now that dream is at bay.  Instead, I have two normal jobs which have lovely and difficult parts to them.  Hopefully after this week life will slow down a bit and I will be able to spend more time in my little neglected kitchen. 

Ironically, it's been raining cook/nutritional books of late and I am just antsy to break into them and put their recipes/nutritional theories to the test.  As you may have gathered from reading my notes, I am slightly obsessed with books, especially any that share nutritional/food information.  I love to learn new or even old ideas, just the thought of it gets me excited!  Today I am sharing with you the result of a delicious bread.  The recipe comes from one of my old favorites, NYC Babycakes, and surprisingly I actually followed it almost to a tee! I exchanged the rice milk with almond, but that's it.  It really was quite out of the ordinary for me!  

{Banana Chocolate Chip Bread}

Since I did create the bread straight from Erin's cookbook and I believe in supporting chefs that create the seemingly "impossible" recipes {in other words the delicious treats that are free of dairy, gluten, soy, eggs, etc.} I will not be posting the recipe for you here.  I want you to find her cookbook and find it yourself.  It's designed beautifully and the bakery is promoted by many of its celebrity fans.  Believe me the book is so worth the expense and there are many more wonderfully yummy recipes for you to try too. Erin, you make a perfectly fluffy, sweet and satisfying Banana Chocolate Chip Bread.  Thank you for your many labored hours in that little New York kitchen of yours! 

Linked to Slightly Indulgent Tuesday

Artisan Bread

I've wanted to bake my own loaf of bread for ages and my new sweet friend Brittany at RealSustenance has recently tried to create a few loaves egg-free herself.  Her attempts inspired me to finally give it a try!

On one of my fun bookstore dates with myself I found an intriguing cookbook written by the chef behind Seattle's Flying Apron Bakery.  Their house bread recipe looked fantastic and it wasn't long before I began plotting when I could bake my first loaf.  This morning turned out to be the only time I could, so I got up nice and early to throw on my apron, warm up the oven and pull out my flours!

It baked for close to two hours and the kitchen smelled heavenly the entire time.  I think it really settled the somewhat dreamy idea I had of waking early to bake, allowing my husband to wake to the delicious and comforting smell of sweet bread.  The husband is not yet here, but my family gets to experience the mouthwatering aroma and they don't seem to mind being the recipients of my early, morning baking results!

When I pulled it out I immediately fell in love.  A beautiful loaf, it matched its delicious aroma well.  I couldn't help but long for France.  I have never been, but the idea of freshly, baked artisan loafs and baguettes seems to be a common occurrence there.  If I can't travel at least I can create the same experience in my own little San Diego kitchen!

I hope you can enjoy the beauty of this delicious artisan loaf and maybe even give it a try yourself.  Here is the recipe from the cookbook, with my own personal alterations.

Bon Appetite!


{Artisan Bread}

2 3/4 Cup Brown Rice Flour
1 Cup Garbanzo bean Flour/Chickapea Flour
1/4 Cup Chia Seeds ground in the blender
11/2 tsp Sea Salt
3/4 tsp Xanthan Gum

1/4 Cup Extra-Virgin Olive Oil
1/4 Cup Pure Maple Syrup
1 Cup lukewarm water
1 packet of Active Dry Yeast
1/3 Cup pureed Pumpkin


Warm the oven to 300 degrees and grease your baking pan. Mix the top five ingredients in a medium bowl and mix the Olive Oil, Maple Syrup, water and Yeast in another bowl.  The yeast will become activated after 3-5 minutes of stirring and it will begin to bubble and appear cloudy.  Once it is activated, begin to slowly add the first bowl and Pumpkin Puree to the yeast mixture.  Do your best to not over-mix the ingredients.  Plop the dough on a floured surface (floured with Brown Rice Flour) and knead gently a few times. Create a 12inch loaf and place on greased baking pan.  Lastly, slice the loaf gently on the side to keep it from cracking too much.

Bake for one and a half to two hours in the oven.  When you slide a knife into the bread and it comes out clean, pull your beautiful loaf out and let it cool.  I suggest wrapping it in a cotton cloth or clean towel to keep it warm, moist and fresh longer.... it also makes it appear and feel more European!

{Other Lovely Links}
Gluten Free Wednesday

Slightly Indulgent Tuesday
Tuesday Night Supper Club
Tasty Tuesday

Apple Muffins

October is a birthday month! Both of the men in my life celebrate their special days in the first week of this wonderful month. Don't worry, one of them is my Dad.  Haha and he is the one that inspired this recipe!  A lover of the apple and all things that incorporate this tasty fruit, I wanted to find a recipe that used it in a simply delicious way.  My family was having a birthday breakfast for him, so I thought muffins might be a light but filling treat.  Since it's the closest thing to a cupcake, it fit the birthday atmosphere quite well.

The muffins turned out fantastic! I am not just saying that...they really did! Even as I am writing this my Dad is asking me when I am going to make more.

Again, my little backyard apple tree is producing up a storm, so the Michel family has more apples than they know what to do with! Solution?  My Dad says... more apple muffins!

The original recipe is from a wonderful blog called MAID in Alaska. As is typical, I changed a few things here and there, but check out her original recipe here to create your own version.

{Apple Muffins}

6 TBSP boiling Water
2 TBSP Chia Seeds
3 Cups Gluten-free Oats
1 1/2 tsp Baking Soda
1 tsp Xanthan Gum
1/2 tsp Sea Salt
1 1/2 Cinnamon
2 TBSP Grapeseed Oil
2 tsp Vanilla
1/4 Cup Agave
1/4 Cup unsweetened Applesauce
1 Apple shredded/grated
1 Apple chopped with skin on

To begin heat oven to 350 degrees and heat the water.  Grind the Chia seeds in your blender until they become more like meal.  Once your water is boiling, pour it in with the Chai seeds and set aside. Use the blender again to grind the Oats.  Neither the Oats nor the Chai has to be completely ground, just enough to keep texture while still creating some finer meal/flour.  Combine the Oat flour with the rest of the dry ingredients.

Next shred your first Apple with a cheese grater.  Place the shredded Apple in a large bowl with all the wet ingredients. Gradually add your dry mixture to this wet mixture.  Finally chop your second Apple, leaving the skin on, and fold into your batter.  Pour into greased muffin tins and bake for 20-30 minutes, depending on your oven!

Once they are golden brown, pull them out, let them cool and enjoy! They are delicious right out of the oven. They don't even need butter or honey, although these are always delightful compliments.

Enjoy!

{Other Wonderful Recipe Collections}

Slightly Indulgent Tuesday

MMMondays

Just Another Meatless Monday

My Meatless Mondays

Mouthwatering Mondays

Tuesday Night Supper Club

Tasty Tuesdays