​This gluten free breakfast frittata is made with spinach, mushrooms and onions!  You can customize the ingredients to whatever you have on hand.

I am doing a 21-day sugar detox “cleanse” before the holiday season is here and now that the summer pool parties are winding down, it’s a perfect time.  Sugar is a powerful drug and man oh man my body wants carby snacks and wine right now, well not right now because it’s not even 8 a.m. but you get what I am saying.  

I am looking forward to next week when I am past the cravings and in the routine of detox.  We don’t eat a ton of carby snacks and junk food, but I do enjoy wine more than I probably should and occasionally popcorn.  I can turn down chips, chocolate, and other snacks but popcorn gets me every time!  haha!

I think it is good to reset your body and eat a certain way for a time.   We usually eat paleo/keto most of the time.  Recently, I have been having an issue with dairy and so have cut it out of my diet, unless I am somewhere where gluten free and dairy free are not available.  I am always gluten-free.   If you can eat dairy I recommend adding feta cheese to this breakfast frittata and it would be ah-mazing!  Feta has that delicious salty taste that would make this frittata pop!

Are you a breakfast person?

 Breakfast is probably my favorite meal of the day.   I have tried fasting but my body really enjoys breakfast and the energy I get from eating it. We are usually mostly protein and some fruit or veggies in the morning people.  We don’t usually eat a pastry or other sugary breakfast items unless it’s Christmas morning.  Gluten Free donuts are a thing on Christmas morning.  It’s a tradition.

Here are some other ingredient ideas for a breakfast Frittata!
Denver- green pepper, ham, onion
Sausage and Cheese
Bacon, Spinach and tomato
Caprese

Use your imagination!  That’s the best part about having a frittata for breakfast! 

Mushroom Spinach Onion Fritatta
Easy and delicious breakfast frittata that’s ready in just a few minutes.

INGREDIENTS  

• 6 Organic Eggs cracked and beaten with a little water
• 1 PKG Crimini mushrooms washed, and sliced
• 2 handfulls Organic Spinach chopped
• 1/2 Organic yellow onion chopped
• 1 clove Organic Garlic minced
• 1 pinch S & P

INSTRUCTIONS 

• Sautee mushrooms, onion and garlic in your frittata pan until veggies are soft but not soggy.
• Crack eggs into your bowl. Whisk with a few tsp of water.
• Add Spinach to pan and sautee for a few minutes.
• Pour eggs into pan. Use a spatula to move the eggs around while they cook so they don’t burn.
• If you are adding cheese add it now 
• Once eggs are starting to become firm, make a smooth layer and prepare to flip.
• Put top cover on the frittata pan. Flip carefully. Use your spatula to push is back in the middle of the pan after the flip.
• Cook on other side with top on until the eggs are cooked.
• Slice and enjoy!

If you like this recipe you might also like:

Gluten Free Blueberry Cheesecake Stuffed French Toast

Gluten Free Deviled Eggs and Bacon


As Aways,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle



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Pumpkin collagen Pie is a great way to get the fall flavors and collagen into one dish! 

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Pumpkin season has arrived!
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 It’s official.. Starbucks has released the Pumpkin Spice Latte!  There are pumpkins in all of the stores and fall decor is up!   I haven’t had a PSL in a few years, mostly because I don’t like drinking that much sugar in one cup and I am always nervous about their additives to the syrup.  Is it really gluten-free?  I know it’s GMO and has lots of ingredients I can’t pronounce so I am just like NAH!  You can make my Pumpkin Spice Coffee Creamer and have something much more healthy and delicious though!  It even has pumpkin in it!

I have been playing with recipes using collagen lately.  I know it is gut healing so I am trying to incorporate it into my diet more.  Usually, I throw a scoop into my smoothie, but my daughter gave me an idea the other day when she made her smoothie with collagen in it and left it in the fridge.   It turned into pudding.  She said it was delicious so I thought….. hmmmmmmmm.

Here you have my concoction of pumpkin pie deliciousness.  It took me about 10 minutes to make the pie then refrigerate for an hour or so it can solidify.  I topped it with whipped coconut cream (put a can of coconut milk in the fridge for about an hour.  The cream will solidify.  Separate the cream from the liquid and Voila you can whip it with a little sweetener if you like and you have coconut whip!)  So many delicious combinations going on.


Hope you enjoy this pumpkin pie as much as we did.  I loved making it in my blender and the crust in my food processor so the dishes went right into the dishwasher!  Quick to make and clean up!

 Here’s the recipe for Pumpkin Collagen Pie
Pumpkin Collagen Pie
This delicious pumpkin dessert has collagen which is beneficial for gut health, skin, nails and hair health. Just in time for Fall!

INGREDIENTS  

• 1 can Organic pumpkin puree
• 1 Tsp Pumpkin Pie Spice
• 3 scoops Vital Protein Collagen
• 12 pitted dates soaked in hot water to soften
• 11/2 Cups Cashews I used raw
• 1 Cup Almonds I used raw
• 1 Pinch Salt

INSTRUCTIONS 

• Soak the dates in hot water to soften. Make sure there are no pits.
• Put a can of Full fat coconut milk in the fridge. Save for later.
• Filling: Put the pumpkin, collagen and pumpkin spice in the blender and combine. Scrape down the edges and blend again.
• Crust: Put cashews, almonds, and salt in food processor. Drain water from dates. Add dates to the processor. Blend until fine meal forms.
• Spray a springform pan and line bottom with parchment paper.
• Press crust into pan. I used a piece of parchment paper so it wasn’ t so sticky on my hands.
• Pour filling into pan and smooth out. Put in the fridge at least an hour to firm.
• After about an hour, open can of coconut milk and seperate the coconut cream from the liquid. Whip the cream with some sweetner to desired sweetness.
• Top the pie with the coconut whipped cream and serve.
• Enjoy!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

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​Lamb chops are so flavorful and delicious!  They smell amazing while they are cooking.  Lamb has an almost sweet smell to it and is so juicy and tender.

My family loves lamb, except my Dad, he is not a fan.  My Uncle’s family used to raise lambs and we would get to see them as babies before they were shaved for wool or made into dinner.  Sorry- but that is where lamb chops come from.   One time we had a lamb roast at their house and its name was written on the package.  We were eating dinner and my Aunt said, Molly wasn’t a very good lamb and is not a very good roast either!  We all started laughing.  I imagine that is what farm life is like sometimes.

Most of my Aunts and Uncles are farmers or live in a rural area of Saskatchewan.  I grew up in town so only got to visit and experience farm life vicariously through weekend visits.  My kids, now almost both adults, still remember fond visits to their farm family’s homes.

These seared lamb chops are a fast meal for dinner or an appetizer.  They cook really quickly and are so yummy.  I pair them with my Mascarpone Honey sauce and it marries with the lamb flavor so well.

I cooked these on our BBQ but you could also use a grill pan inside your house and sear each side, then finish in the oven on a baking sheet until your desired doneness.  Medium rare is delicious!

We like to pair our lamb with a nice Zinfandel or Cabernet.  They can handle the big bold flavors.




Seared Lamb Chops
Seared lamb chops are flavorful and delicious. They are a great appetizer or meal. Pair them with my Marscapone honey sauce FTW!
 

SERVINGS 6
INGREDIENTS  

• 18 lamb chops Ours were about an inch thick
• 1 TBSP Herbs de Province
• 1 TBSP S & P
• 1 TBSP Olive oil to brush the grill 

INSTRUCTIONS 

• Lay lamb chops on a baking sheet in a single layer.
• Sprinkle with S & P and Herbs de Province.
• Flip over and repeat.
• Heat Grill to medium heat or around 375 – 400 degrees. Clean and brush with olive oil.
• Sear lamb chops on each side for about 2 minutes. The fat is flamable so be careful not to burn. Flip and sear the other side.
• Test to see if they are medium rare. If they are remove from heat and serve immediately. If not flip again at a diagonal so you get nice grill marks and cook for a bit longer until desired doneness.
• Enjoy with your favorite side or a glass of wine!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

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