I’m really excited to announce my partnership with @grimmsfoods! Stay tuned for recipes using their amazing gluten free products! Here’s a taste of what’s to come! Swipe left for more photos!
Breakfast for Dinner
3 original Grimms smokies, cut into bite sized pieces.
6 cooked hash brown patties
6 eggs, poached soft
16 oz sliced mushrooms
3 large handfuls of baby spinach
20 grape tomatoes, sliced in quarters, lengthwise
3 tbsp butter
1 tsp garlic powder
2 tsp onion powder
Sea salt and pepper to taste
1 cup of shredded cheddar
1. Place hash brown patties on a parchment lined cookie sheet, and set aside.
2. Melt butter in a large frying pan on medium, and add mushrooms. Add spices, and stir. Cook until soft and moisture is being released.
3. Add smokies to pan, and fry until moisture is almost gone, and smokies are showing signs of releasing juice. Move contents of pan to a bowl. Set aside.
4. Put pan back on the stove, and add tomatoes. Cook tomatoes, stirring often, until they have broken down, and become a mash. Add mushroom mixture back to pan, and stir until well combined. Let cook for a few minutes, until you notice it looking slightly creamy.
5. Add spinach, and place lid on pan to allow spinach to wilt slightly. Check it after a couple minutes, and stir it into mushroom mixture. Continue stirring until all spinach is wilted. Remove pan from burner.
6. Pile mushroom mixture onto hash brown patties. Add as much or as little as you’d like. Any leftovers can be eaten on the side, or saved for breakfast.
7. Top each pile with a poached egg.
8. Sprinkle each egg with cheddar cheese.
9. Place under high broiler in oven to melt and slightly brown the cheese.
10. Serve with a side of mushroom mixture, or just as is.
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Do you ever build your meal around an ingredient staring at you from your counter or fridge?
I could no longer ignore the spaghetti squash and patty pan squash that were threatening to go south in our too-hot kitchen (did I mention our AC is broken??) ... so I threw them in a pan with some shrooms, zucchini, chickpeas, lemon and herbs. Happy to say it worked!
Loosely written recipe for whatever this is below:
1 spaghetti squash
2 patty pan squash
1 zucchini squash
2 cups baby bellas
15 ounce can chickpeas, rinsed & drained
Red pepper flakes (to taste)
S & P (to taste)
1 cup fresh parsley
1-2 Tbs avocado oil
Halve the spaghetti squash lengthwise; scoop out and discard seeds. Fill the squash halves with water, then quickly flip over onto foil-lined baking sheet. Bake in 400F oven for 25 minutes or until fork tender. Remove from oven and flip over to cool until able to handle. Grab a large bowl and comb cooked squash into a bowl.
Meanwhile heat a large skillet with 1-2 Tbs avocado or olive oil. Slice patty pan and zucchini and cook until lightly browning. Add sliced mushrooms. Add more oil if necessary to keep from sticking. Add chickpeas.
Zest lemon into pan and squeeze out lemon juice. Add red pepper flakes and salt & pepper, to taste.
Cut parsley over the pan and stir to combine all.
Serve over top combed spaghetti squash.
#shitmywifeeats at a restaurant: red curry veggie bowl with chicken (sub chopped kale for rice), sauce on the side (of course). I went out of my comfort zone and ordered the Korean bbq tacos, and I didn’t even let the kimchi scare me away. We both thoroughly enjoyed our meals and highly recommend this place if you’re ever in Columbus. We are here kid free for the night to see Chromeo (and we don’t even have to drive back to Pittsburgh tonight!!), so shit might get crazy. I’ll be sure to add pics of the wife bingeing on college pizza at 2 AM on my instastories 😉🤣 #foods4thought#healthyfood#healthyfoodie#feedfeed#feedfeedglutenfree#whatsfordinner#whatsonmyplate
Sometimes you need a little #glutenfree#comfortfood in your life. Took advantage of a freezer case full of discontinued $3 @udisglutenfree, @realgoodfoods, and @smartflourfoods GF #pizza at Baker’s on Saddle Creek. Looking forward to trying new pies and discovering new favorites!
My fiancé really found his true PASSION and he BASILcally is a professional gardener now! 😍👨🏼🌾 I mean... check out them skills 👏🏼👏🏼
We started with a lemon tree and our most recent purchase is a passion fruit plant & also some fresh basil! SO excited to watch it all grow 🙌🏼🍃
Also, HAPPY FIRST DAY OF SUMMER 🎉☀️ I’d love to know what your growing in your own garden! 💕🤸🏻♀️
So...as much as this stings to announce, my mother's favorite food feed is NOT this one. Not even close🤦🏻♀️.⠀
When she scrolls, she always double taps the glorious eats from healthy recipe developer Samah of @dadaeats . But, it's not all bad news for me. She is a mom after all, and tends to bring little care packages like these yummy blueberry scones when she stops by. You can find the recipe on Samah's site👉🏼 dadaeats.com (search "scones").⠀
For those GF and DF folks, got you covered. Mama swapped out the pastry flour & greek yogurt for @cup4cup Gluten Free Wholesome Flour, and @kitehillfoods vanilla almond yogurt. Slightly different texture, but still tasty as ever😋.⠀
Here's the REAL question tho: is my mom bribing me, so she can continue to cheat on me? KIDDING. Kidding. 💁🏻♀️Sort of.⠀
Starting summer off with a bigggg juicy salad😁
I’ve been trying to tune into what my body needs when it comes to cooked vs. raw veggies(dipping my toe into Ayurveda... anyone else??). Here in the West, raw salads are often considered the pinnacle of healthy food, but truth be told, a lot of times they leave me feeling bloated or unsatisfied. For a while I was like WHAT, WHYYYY??? But now I’ve come to realize that there are definitely times when my body can handle raw veggies better than others!
For me, I do well with the crunchy stuff toward the end of my period and through my follicular phase, so that’s when I load up on ALLLL of the raw veg. This bowl is a perfect example! It has raw greens, radishes, tomatoes, and onions and it left me feeling 💯💯💯💯 I also added some taco meat, guac, corn, and cashew sour cream and called it a PERFECT SUMMER DAY💃🏻
NEW! Rhubarb Curd, make exclusively with honey as its sweetener, meaning it’s #scddiet friendly and really quite tasty spooned, dolloped and associated with many a fresh berry, shortcake, pavlova or drizzle of cream, heavy whipping, coconut or cashew... pick your vessel and rhubarb curd obliges, ya know?
Recipe is easily found via my link in profile, Honey is always from @amesfarm !
[Rhubarb Curd: http://www.essentialomnivore.com/rhubarb-curd/]
Thanks @dailyharvest! Perfect mail day for the first day of summer! 🌞⛱💃
If you're not familiar with @dailyharvest, they offer frozen cups of smoothies, sundaes, soups, harvest bowls, chia puddings, lattes, and more full of real foods. They show up to your door frozen and make a tasty meal/ snack in a couple minutes or less! I'm obsessedddd! 😍
Want to try @dailyharvest for yourself? Visit daily-harvest.com (link in @nutritiontofit bio) and use affiliate code NUTRITIONTOFIT for 3 free with your first order!
One of my favorites ❤️ there’s two times when I crave sugar and can’t stop eating. ☝🏻 is when I don’t have a proper, protein packed breakfast. Having high carb meal or snack in the morning makes me hungry all day and usually for even more carbs. ✌🏻 is when I don’t eat enough food. As much as it used to happen ALL THE TIME, and I couldn’t get enough of anything, now I can distinguish between being hungry or cravings or simply allowing myself to have some 🍦
SWF: non-naked cinnis, swipe for closeup!! 😍 so so so delightfully toasted and crisp on the edges, these summer cinnamon rolls have soft and gooey ripples of organic maple sugar, peach butter made from @georgiaproudprovisions peaches (and pearson pecans, too) and chewy chunks of crystallized ginger tucked inside their lil dough folds, and are topped with an orange-hyssop glaze and edible flowers from @growwhereyouare farm! 😘 a decadent way to start your weekend! ☀️
This Blackened salmon salad with avocado and a papaya salsa in Laguna Beach yesterday hit the spot! 👌
Also this California weather has been amazing this week! Sweaters in the mornings & evenings, warm sunny afternoons on the beach with a breeze... Arizona I am not ready to return to your heat! ☀️
Celebrating the first day of summer with the peachiest of paleo peach crumb muffins! 🍑
These Paleo peach muffins have double the peaches for tons of sweet summer flavor! Easy peach preserves and chopped fresh peaches are mixed into a grain and dairy free muffin batter and topped with the perfect crumble.
Kid approved and great for summer snacking. Click the link in my profile to get to the recipe or find the swipe up link in my stories 😎👍
Part 2 of “I tried to make an omelette & it turned into a scramble” but it tasted good so who really cares?😅
2 hrs of ACT prep done- breakfast break- 2 hrs more to go! I thought I’d be done with standardized testing after my last one but... surprise!!! I’m not- so I’m GRINDING until July 14th. Once again if you guys have any tips for studying/taking the ACT plz let me know! I really want this to be my last test📝
2 eggs(scrambled/omelette if you’re talented at flipping eggs), sautéed spinach, mushroom and onion + + 1tbs almond butter & banana and tea with almond milk
alright my ATL honeys! it’s thursday.. we’re over the hump && deliciously close to the weekend.. you can almost taste it. 🤤 time to get those weekend orders IN! no procrastination bbs; early birds get the worm! TWO SLOTS LEFT this weekend for morning buns or donuts! we got peach-pecan-ginger or guava cream cheese cinnamon buns, and donut 🔮 MYSTERY BOXES ✨ as per usual (all $30 a box). slide into those DMs to order! don’t wait! 🏃🏾♀️🏃🏾♀️ #foodporn#foodphotography#cinnamonrolls#nomnomnom#eeeeats
Office lunches were a one point a challenge for me. I work in a office with people who love to go out to lunch, I was finding myself going out and spending money when I had a lunch right in the fridge. So I make them satisfying & filled with variety. This is a little peak of a typical office lunch. •• baby kale🌱 •• half an avocado 🥑 •• roasted red pepper hummus 🌶•• cucumber slices 🥒 •• roasted turmeric potatoes 🥔 •• deli turkey slices •• kombucha ••
Thank you you for the great idea💡 @thrivemkt ・・・
What’s totally weird but totally works? Whipping *chickpea liquid* into soft peaks, just like you would cream! Called aquafaba (Latin for “bean liquid”), this ingredient can be used for everything from meringues to mayonnaise to even this dairy-free, 5-ingredient Chocolate Mousse. Yep, it’s the secret star that keeps every bite luscious and light.
Mexican street corn meets potato salad in this fresh twist of a classic recipe. It’s summer BBQ season and I’m so over traditional potato salad, who’s with me?? 🙋🏼♀️⠀
I started to make it dairy free and leave the cream sauce off, but decided I couldn’t resist the extra flavors. But, if you’re needing a #dairyfree option you can absolutely leave the cream sauce out of the recipe when you make it. This southwest potato salad recipe is the perfect side dish for your summer BBQ! ⠀
Recipe link in my profile above 👆🏻👆🏻⠀
Here is another meditterian main course risotto. Risotto is said to originated in Milano, Italy. I made asparagus risotto with homemade vegetable stock and topped with grilled haloumi. Eggless, meatless but full of cheese 🍃