Super Easy Gluten-Free High Protein Crepe

Hi there!

I feel like I haven't posted anything in ages! I've been super busy over the holidays. I have a new recipe for you that was surprisingly good so I had to share it with everyone!!!

This one is for all of you crepe lovers out there! I came up with this recipe because I was getting sick of the same old omelette and I was craving something sweet but guilt-free (not to mention gluten free :)). So here is my recipe for the high protein, low calorie, wheat and gluten-free sweet omelette or egg crepe!

Supe Easy Sweet Omelette or Gluten-free Crepe:

2 eggs beaten well with a few splashes of milk of your choice (I used skim)
1/2 cup of blueberries (fresh or frozen- be sure to thaw first if frozen)
1/2 banana
1-2 Tbsp of natural peanut butter
Cinnamon (a few dashes)

Heat up a non-stick frying pan on medium heat (use olive oil or other if you do not have a non-stick pan). Beat the eggs along with the milk until well blended. Pour eggs to cover bottom of pan-you will need to pick the pan up and make sure the egg is spread all over the bottom of the pan. Sprinkle eggs with desired amount of cinnamon. Defrost blueberries if needed in microwave. Slice banana and mix with blueberries. Sprinkle lightly with cinnamon. microwave for 20-30s. Once egg is no longer runny on top and it is set, flip it over in one smooth motion. Add peanut butter to one side of the omelette. Add the banana and blueberry mixture on top of peanut butter. Fold the other half of omelette onto the filling. Turn stove down to low for 1-2 mins. Remove from pan and enjoy. Optional to sprinkle with brown sugar if you want to sweeten it up a bit! Hope you like it :)

Fall Sweet Potato Fried Eggs

So I actually made this recipe a while ago and it was absolutely delicious! And sooo easy!! I thought it would make a great fall dish if you are home alone for dinner or it can be great for the whole family if you are looking for something quick and vegetarian :)

Fall Sweet Potato Fried Eggs:

Makes 1 serving 

1/2 sweet potato cubed (I used a baked one from the night before but popping it in the microwave for a few minutes will precook it enough so its not crunchy when all the other veggies are overcooked).

1 clove fresh garlic, finely chopped

1/4 cup of chopped onion

1/4 cup of fresh, sliced mushrooms

1 handful of fresh baby spinach

2 eggs

1 tsp basil

1/4 tsp pepper

1/4 tsp garlic salt

1 tbsp olive oil

Begin by heating the olive oil in a pan and then adding the sweet potatoes, garlic, onions and mushrooms. Heat on med-low until veggies begin to soften and onions begin to caramelize. Add the spinach and stir. Now add the basil, garlic salt and pepper (and any other herbs or spices you love). Once the spinach is cooked, push everything around the sides of the pan and turn down the heat to low. You may need to add extra olive oil if you do not have a "no-stick" pan. Crack 2 eggs in the hole you created in the pan and add a dash of salt and pepper to the eggs if desired. I left these eggs sunny-side up, so I placed a large lid on top to cook the eggs from the top down as well. Once the eggs are cooked to your liking (usually around 5 minutes), remove everything from the pan onto a plate. I did this by sliding everything at once right off the pan onto my plate and voila! You are ready to eat. Happy fall eating :D

Beringer Cab Sauvignon Review

Berninger Cabernet California Collection Sauvignon

Price: $9.95

Made in: California, USA

Medium-Bodied & Fruity, 13.5% alcohol

Sugar content: 9 g/L

Sweetness Descriptor: D-Dry

Tried it tonight with the pizza and for under $10, it's actually quite delicious. I would absolutely recommend this red for easy casual drinking or with dinner! It's nice and light, but still quite flavourful. 

Verdict: Buy!

Gluten-Free Vegetarian Cheddar Pizza

So today I decided to try out a gluten free pizza crust flour mix from Bulk Barn. It was pretty good, but I recommend spreading the dough out fairly thin, as it did get quite thick once baked. I included the ingredients used in the bulk barn flour mix, but the proportions weren't listed :(  I just used the only ingredients I had in the house and it actually turned out to be pretty tasty.. Let me know what you think-it's super easy!!!

Gluten-Free Vegetarian Cheddar Pizza:

Crust:
Flour blend: Rice flour, whole grain rice flour, corn flour, tapioca starch, cornstarch, methylcellulose, guar gum, xantham gum.

1 1/4 cups gluten-free pizza crust blend
1 tsp salt
1/4 tsp pepper
2 tbsp ground flax seed
2 large eggs, lightly beaten
2/3 cup milk

Preheat oven to 400 degrees F. Lightly grease a pizza tray or tray of your choice with 1 tbsp of olive oil. Mix all dry ingredients until well blended. Add eggs and milk and mix until it forms a smooth batter. Spread batter evenly on tray (about 12" in diameter). Bake for 15 minutes. Remove from oven and poke with fork a few time as the crust will puff up in some spots.

Toppings:
2-3 tbsp of cheese and spinach pasta sauce (use more or less based on preference-or pizza sauce)
1/3 cup sliced onions
1/2 cup of sliced white mushrooms
1/2 cup red pepper
1/3 cup fresh, chopped spinach
1 tbsp fresh, finely chopped garlic
1 cup shredded cheddar cheese

Spread the sauce evenly over the baked pizza crust and then add toppings in the order you desire. Pop it back into the oven for about 15-20 minutes depending on how thick or thin your crust is (thicker crust took about 20 minutes).

Once removed from the oven, let it cool for about 5-10 minutes before cutting and the enjoy! Can't wait for leftovers tomorrow :D

Peanut Butter Oatmeal Blueberry Muffins

Peanut Butter Oatmeal Blueberry Muffins

1.5 cups large flake oats

¼ cup brown sugar

1/3 cup natural peanut butter

½ tsp. baking powder

1 tsp. vanilla extract

1 egg

½ frozen banana (can also be non-frozen)

¼ cup fresh or frozen blueberries (more if desired)

Makes approx. 12 muffins.

Preheat oven to 350 degrees. Mix all ingredients except blueberries in a medium bowl until well mixed. Fold in blueberries. Line muffin tray and fill approximately halfway with batter. Bake for 15 minutes or until the top begin to turn a very light brown. Allow muffins to cool in muffin tray for 5 minutes and then remove them and allow them to cool them completely. These store very well in the fridge. I used fresh blueberries and doubled this recipe! They were amazing. If you want to use less sugar, than you can add more banana or more peanut butter. Yum :)

Oatmeal chocolate-chip peanut butter banana cookies

Oatmeal chocolate-chip peanut butter banana cookies

Makes 8 large cookies or 12 small cookies

1.5 cups large flake oats

¼ cup granulated sugar

1/3 cup natural peanut butter

½ tsp. baking powder

1 tsp. vanilla extract

1 egg

½ frozen banana (can also be non-frozen)

¼ cup chocolate chips

Preheat oven to 350 degrees. Mix all ingredients except chocolate chips in a medium bowl until well mixed. Fold in chocolate chips. Scoop 1 tbsp. of batter and place onto greased cookie sheet, approximately 1-2” apart. Shape into balls if desired. Bake for 12-15 minutes. Allow cookies to cool on baking sheet for 5 minutes and then remove them and cool them completely wire racks. EAT THEM UP!