Spicy Baked Eggs

On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to either put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you will have you enjoying your evenings without spending too much time cooking or cleaning!

This one isn’t fancy but it is healthy, tasty and very easy, I am a big fan of breakfast food for dinner or any time of the day for that matter! I also love Jalapeno’s with my eggs, something that Chris finds quite funny but the two go so well together plus I can justify the spice by making these for dinner, although I will still eat them at 8am as well!

These are delicious when you dip in a big slice of crusty gluten-free bread, the subtle heat and tomato is gorgeous with the creamy egg! lovely for a light summer super. You could also add in some cooked drained spinach if you liked or top with some daiya and if you don’t fancy the spice herbs work well also. I had these 2 nights in a row I loved them that much.

Ingredients:

  • 400 mls of chopped tomatoes
  • 4 eggs
  • 10 pickled jalapeno slices, chopped
  • 1 teaspoon of Cajun spice (or cayenne pepper)
  • 1/2 teaspoon of basil
  • salt and pepper to taste

Directions

Pre heat your oven to 400°, mix together the chopped tomatoes, jalapeno, spices, herbs, salt and pepper then put into a large oven proof dish or split between 2 or 4 smaller ones. Carefully crack the eggs into your sauce being careful not to break the yolks. Place in the oven for 15 minutes, give it a few extra if you like your yolk solid, serve and enjoy!

Gluten Free and Dairy Free Banana Bread

I didn’t have banana bread until I moved to Canada, it’s really popular here! But I love it and I no longer throw away browning or bruised bananas because that is when they are perfect for baking with!

If you don’t feel like cooking then chop your bananas into chunks, put in a zip lock and pop in the freezer! Then when you are craving a bit of ice cream simply blend the Frozen banana with what ever you flavor you like, caramel sauce, chocolate chips, frozen mango or just the banana! and that’s it, you will have really creamy soft serve ice cream that is healthy!

This banana bread was amazing! lovely and moist, the cinnamon and walnuts give it a nice warm spice! You can have it as a snack or for breakfast. we went on a kayak trip and a slice of this really kept me going.

Bananas are great for lowering blood pressure, reducing depression and cancer prevention. They are also high in potassium, B6, Fiber and vitamin C. Walnuts contain the most vitamins, antioxidants and minerals of all nuts and can help reduce your chances of stroke, heart disease and cancer.  Cinnamon is a little power house which reduces pain, inflammation and has been linked to helping lots of conditions and Hemp protein contains all of the amino acids our body’s can’t produce. So now you can enjoy this very tasty treat knowing that it also has lots of benefits!

Ingredients:

  • 1/4 cup of white rice flour
  • 1 1/3 cups of potato starch
  • 1 tablespoon + 1 teaspoon of Xanthium gum
  • 3 1/2 table spoons of Hemp protein (good for endo)
  • 1/2 teaspoon of cinnamon
  • 3/4 cups of dairy free butter
  • 1 cup of sugar
  • 1 egg
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 cup of mashed bananas
  • 2 tablespoons of plain coconut yogurt
  • 3/4 cup of chopped walnuts

Chocolate topping:

  • 1/4 cup of coconut oil melted
  • 1/2 plus 1 tablespoon of cocoa powder
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of coconut milk powder

Directions:

Preheat your oven to 350° and grease a loaf tin approx 8″x 4″x 3″ (but what ever size you have will work just fill it 3/4 of the way). Cream together the sugar and butter until fluffy, then add your egg and continue to whisk. In a seperate bowl add all of the dry ingredients together then slowly add into your wet ingredients and stir until just combined. Add in the mashed banana and yogurt, then fold in the chopped walnuts.

Pour the batter into your loaf tin and bake for 55 mins or until a skewer comes out clean then place on a cooling rack. Put your coconut oil in a bowl and microwave this will take around 1 min but cook until it is liquid, stir in 1/4 cup of agave syrup, the coconut milk powder vanilla extract and the cocoa powder. Stir for a few mins until it is nice and thick and free of lumps, place in the fridge for 5 mins to firm it up slightly. When the banana bread is completely cooled spread chocolate topping onto it and serve. Keep wrapped in cling film and it will last for around 3 days.

Cheese & Jalapeño Corn Muffins

I love pickled Jalapenos! I have them in breakfast burritos, nachos, grilled cheese sandwiches but my absolute favorite is in these corn muffins. They are really light, slightly sweet with a kick of heat and are lovely served warm with a little bit of DF butter spread on them. So if like me you’re a Jalapeño fan you have to give these a go.

You can double or triple the amounts of white rice flour, tapioca starch and chickpea flour to make a good all-purpose muffin flour, store it in an air tight container in the freezer.

Ingredients:

  • 3/4 cup of white rice flour
  • 3/4 cup plus 2 tablespoons of tapioca starch
  • 1 cup plus 2 tablespoons of chickpea flour
  • 2/3 cup of cornmeal
  • 3/4 cup of sugar
  • 2 1/2 teaspoons of salt
  • 1 tablespoon of baking powder
  • 3 tablespoons of chopped pickled jalapeno
  • 1/2 cup of cheddar daiya 
  • 4 eggs
  • 3/4 cups of canola oil
  • 1 1/2 cups of Dairy Free butter milk (pour 1 1/2 cups of coconut milk into a jug then take out 1 1/2 tablespoons and replace it with 1 1/2 tablespoons of apple cider vinegar)

Directions:

Add together your coconut milk and vinegar and let sit for 10 mins to make your dairy free butter milk. Preheat your oven to 375°F, in a bowl whisk together the eggs, buttermilk and oil. In another bowl combine the flours, potato starch, sugar, salt and baking powder. Add the dry ingredients to the wet ingredients and mix until smooth but be careful not to over mix. Fold in the jalapeno and Daiya then pour into muffin cases if you like top some with a little extra daiya and bake for 20 – 25 mins.

Real Canadian Pancakes and Maple Syrup

Hope everyone had a great Canada Day! What did you all get up to? We went to BC place to check out what was going on, we heard a lovely rendition of ‘Let it be’ by a choir. Then later we watched the fireworks away from the crowds at a great new restaurant in Lonsdale called pier 7. We had a perfect view on the patio and I was happy that it didn’t rain like it did most of the weekend!

In honour of Canada day I decided to test out 3 different gluten-free pancake mixes to try to find the one I liked the best. I made one regular pancake from each mix and I also made some more nutritionally rich options to try. Hope you like them!!

Kinnikinnick blueberry and flax pancakes

The first mix I tried was Kinnikinnick gluten-free pancake and waffle mix. I found this mix to be very similar to wheat pancakes but it was a little on the dry side, adding in the blueberries made them more moist. Blueberries are very rich in antioxidants and vitamins and also high in fiber so popping some into your pancake mix adds flavor and health benefits. I added flax seeds as well, they are also very high in dietary fiber, they lower cholesterol especially in women and are believed to have cancer fighting properties.

I gave this pancake mix 3rd place although it is very popular in the gluten-free community so that is just my preference.

Ingredients

  • 1 cup of pancake mix
  • 1 egg
  • 3/4 cup of dairy free milk (I used almond milk)
  • 1 tablespoon of oil
  • 1/4 cup of flax seeds
  • 1/2 cup of fresh or frozen blueberries
Place a non stick skillet over a medium heat. In a medium bowl mix together the egg, milk and oil then add the pancake mix and whisk until smooth. Stir in the flax and blueberries then pour 1/4 cupfuls of batter onto the skillet. Heat until bubbles appear in the mix and it is firm enough to flip. Turn over and cook until browned about a minute or two. Serve with a small nob of dairy free butter and a good amount of maple syrup

Cherrybrook Kitchen chocolate chip and chia pancakes

In 2nd place is Cherrybrook Kitchen gluten-free pancake and waffle mix. These were nice and fluffy, I thought they were a little on the sweet side for breakfast but kids will love them or anyone with a sweet tooth. This mix also doesn’t require any eggs to be added so it’s as quick and easy as you can get. I added some chia seeds which are a super food they are high in fiber, omega 3, antioxidants, calcium and protein. Because the seeds are very small and almost tasteless they would be good to sneak into pancakes for kids the nutritional benefits are amazing.

Ingredients

  • 1 cup of pancake mix
  • 3/4 cup of dairy free milk (I used almond milk)
  • 1 tablespoon of oil
  • 1/4 cup of Chia seeds
Place a non stick skillet over a medium heat. In a bowl mix together the milk and oil then add the pancake mix and chia, whisk until smooth. Pour 1/4 cupfuls of batter onto the skillet, heat until bubbles appear in the mix and it is firm enough to flip. Turn over and cook until browned. Serve with a small nob of dairy free butter and maple syrup
Bob’s Red Mill raspberry and hemp heart pancakes

1st place goes to Bob’s Red Mill gluten-free pancake mix, i found these to be soft and fluffy with almost a whole grain flavor so they weren’t overly sweet which i liked because then i can enjoy them with maple syrup for breakfast rather than just a dessert. I added raspberries which are a good source of fiber, magnesium, vitamin C and antioxidants they are also thought to prevent cervical cancer. Hemp hearts are full of protein, omega 3 and 6 and they are packed with vitamins the raspberry and hemp flavors work really well together this was our favorite combination.

Ingredients

  • 1 1/2 cups of pancake mix
  • 1 egg
  • 3/4 cup of dairy free milk (I used almond milk)
  • 1 tablespoon of oil
  • 1/4 cup of hemp hearts
  • 1/2 cup of fresh or frozen raspberries
Place a non stick skillet over a medium heat. In a medium bowl mix together the egg, milk and oil then the pancake mix and whisk until smooth. Stir in the hemp hearts and raspberries then pour 1/4 cupfuls of batter onto the skillet. Heat until bubbles appear in the mix and it is firm enough to flip. Turn over and cook until browned. Serve with a small nob of dairy free butter and a good amount of real Canadian maple syrup

If you love pancakes i would try out any of the above healthy add in’s to make them more nutritionally rich and flavourful. Let me know if you have any favorite gluten-free pancake mixes!