Tofu Scramble {breakfast, vegan, gluten-free}

This is for those looking for something new to fix for breakfast. Truthfully, I don't eat tofu or soy very often but I do love it for an occasional swap out. I think it's delish in spicy Pad Thai or here as a substitute for eggs. Click here for the recipe. Enjoy! ...click here for the recipe!

Overnight Vanilla Chia Pudding {easy, gluten-free, breakfast, snack}

I was SO skeptical that I would even like this. I was pleasantly surprised and I really love it! It's really tasty! It took me a fair amount of trial and error to find the right ratio for the perfect creamy pudding texture. Also, be sure to wait the 5 minutes and give it a good shake to help distribute the chia seeds evenly, it makes all the difference! We drink Organic unsweetened almond milk so that's what I used, but cow's milk or any other non-dairy milk substitutes, such as oat milk, rice milk or soy milk, would work also. Click over to see my recipe. Enjoy! ...click here for the recipe!

Cinnamon Walnut Steel Cut Oats

Delicious, nutty, and full of nutrition, steel cut oats are a great option for breakfast! These are oats that have not been rolled into flakes so they do take a bit longer to cook but it's worth it. They are perfect for a slow weekend morning breakfast when you have more time or take advantage of the weekend and make a big batch to enjoy throughout the week to turn a frazzled Monday morning right around! Click over to www.type2diabetes.com to find my recipe. Enjoy! ...click here for the recipe!

Amazingly Delicious Pancakes {allergy-friendly, gluten-free, dairy-free, egg-free, breakfast}

They're here! Finally, I'm publishing my hubby's amazing pancake recipe. These are a family favorite on the weekends around our house. He even included the specific ingredient brands we use and love for those who are interested. We served these for breakfast recently when we had overnight guests and everyone was surprised to learn they were allergy-friendly!! We top them with real maple syrup, fresh fruit, powdered sugar or jam, you name it, it's delish. Make a double batch and keep them in the fridge (or freezer) to enjoy throughout the week! Enjoy!


...click here for the recipe!

Chicken Sausage Breakfast Patties {gluten-free, breakfast}

I struggle with breakfast most days. My hubby typically makes breakfast for the kids or helps them make their own before he leaves for work. Awesome, I know! I'm usually just grabbing whatever is leftover, some cereal or a Greek yogurt. These sausage patties are an easy go-to and they are high in protein and big on flavor. Because you make them yourself and can control what's in them, they are a healthier alternative to store-bought patties. Make a big batch and freeze them. Click here for my recipe. Enjoy! ...click here for the recipe!

Perfect Hard Boiled Eggs {How-to}

My kids love hard boiled eggs and they are perfect for school lunch or snack! They help fill my boys up, which is sometimes hard to do. I make at least 6 at a time and store them in the fridge to grab when needed. Click over to read my article The Truth About Eggs and see my recipe for the perfect hard boiled egg. Spoiler alert: the recipe is super easy and foolproof! It's a winner for me. Enjoy! ...click here for the recipe!

Strawberry Almond Butter Toast {Easy Peasy}

This is hardly a recipe but more of an inspiration. As I try to cut back on my sugar intake I've been experimenting with adding fresh fruit to my toast instead of sugary jam or jelly. This is seriously so yummy and sweet. Delicious with more vitamins, antioxidants, fiber, and way less sugar. Give it a try. Also super tasty with raspberries and blackberries! Click here to see the details. Enjoy! ...click here for the recipe!

Easy Microwave Omlet {Gluten-free, Easy, Breakfast}

I have had some requests for EASY recipes, like microwave easy. This is a fun and quick way to whip up a hot and healthy breakfast if you're running short on time. You can use this same method for our Breakfast Egg Sandwich. I love to mix this up with all different mix-ins! Try sliced mushrooms with goat cheese or bell peppers and spinach, whatever you have on hand. Click here for my recipe. Enjoy! ...click here for the recipe!

Potato Broccoli Hash {Gluten-free, grain-free, breakfast}

Happy Friday! We're looking forward to a fun weekend starting tonight with a big movie night at our church! Excited to see the movie Inside Out by Pixar. Have you seen it? I've heard good things!

Meanwhile....This recipe...Love Love Love this delicious breakfast hash!! It is so tasty with the addition of wholesome vegetables and just a sprinkle of rich, creamy goat cheese. This makes an awesome weekend breakfast! I love to add some extra hot sauce on top. You can even add a scrambled egg or some scrambled egg whites to bump up the protein. Click over to www.type2diabetes.com to see my full recipe. Enjoy! ...click here for the recipe!

Breakfast Egg Sandwich

Make your own fast food right at home! This is a lighter, healthier version of fast food and really delicious! It's super easy to make at home and even easier to eat on the go. Click over to www.type2diabetes.com to see my recipe. Enjoy!

...click here for the recipe!

Berry Walnut Parfait {Gluten-Free}

Looking for a new protein-packed breakfast idea? Fresh berries and high-protein Greek yogurt are a perfect combo and made even better when topped with roasted nuts. I love the simplicity of serving this in a mason jar for a brunch buffet or for a quick breakfast on the go. You can make these ahead just leave off the walnuts until ready to serve so they keep their crunch. Click over to type2diabetes.com for my recipe.

...click here for the recipe!

Coconut Vanilla Latte {Low-Carb}

Love Lattes but don't want all the extra carbs and calories? Try my Coconut Vanilla Latte. Just 38 calories per serving and 2 grams of carb. It's easy to make at home! Make up a batch and store in mason jars for an easy iced latte to-go. Click over to type2diabetes.com to see my recipe and tips for buying coconut milk. ...click here for the recipe!

Rustic Breakfast Hash with Bison {Gluten-Free}

This breakfast hash is super tasty and filling, perfect for a weekend brunch. Bison is rich in iron, more so than other meats, lower in calories comparatively and is a great source of essential fatty acids. It also tastes great! You can view my recipe at type2diabetes.com. What are your favorite things to fix for breakfast? Do you make special meals on the weekends or on your day off? We'd love to hear from you. Come FOLLOW us on our Twitter page and join the conversation. ...click here for the recipe!

Spinach and Mushroom Frittata {Gluten-Free}

This Frittata is similar to our Potato-Crusted Spinach Quiche recipe but without the crust, hence I'm calling it Frittata. It is so easy to make and delicious. Think outside the breakfast box and consider serving this for brunch or dinner as well. Click over to www.type2diabetes.com for my recipe. Enjoy! ...click here for the recipe!

Millet Buckwheat Pancakes {Gluten Free, Dairy Free}

We have always enjoyed homemade pancakes around here thanks to my hubby's love of baking and enjoying hot breakfasts.  Homemade, as in not from a store-bought mix, taste great.  In the last few years he's been perfecting his recipe for a gluten free version, remember his delicious Pumpkin Buckwheat Pancake recipe?  The combination of ingredients in these are always changing (I think that's half the fun of it for him) and this will likely not be his last version but it's certainly worth sharing with you.  They have such a wonderful light and fluffy texture you may not even guess they're gluten free and dairy free.  He mixes up the dry ingredients in a large batch ahead of time, which we store it in large mason jars in the pantry, to speed things up in the morning.  This recipe is written so that you can make a double batch of the dry ingredients at a time.  Top with your favorite fresh fruit or berry puree (recipe coming soon).  Enjoy!

Recipe: (makes about 40 3-4" pancakes)
Ingredients:

coconut oil or butter for your pan

Dry Ingredients:
2 cups white rice flour
3/4 cup tapioca starch
1 cup buckwheat flour
2-1/2 cup millet flour
1-3/4 teaspoon sea salt
6 teaspoons aluminum free, GMO-free, baking powder

Wet Ingredients: 
2 Tablespoons light olive oil
1 egg (or egg substitute)
1 1/2 Tablespoons evaporated cane sugar
1/4 cup organic apple sauce
2 1/4 cup water

Directions:
1. Mix wet ingredients together in a large mixing bowl.
2. In a separate bowl, whisk together all the dry ingredients until well combined.  Divide dry mixture in half and save HALF of the dry mix for another day.
3. Add HALF of the dry ingredient mixture to the wet ingredient mixture, stir to combine.
4. Preheat a flat griddle over medium heat. Use a very light coating of coconut oil/butter on your griddle for every other batch of pancakes.

{Coconut oil doesn't add any flavor and it has a higher smoke point

 than other oils so it stays around instead of smoking/burning off}

5. Test to see if your pan is ready by flicking it lightly with water, if the water drips dance then your pan is hot and ready to use.  Pour with a 1/4 cup measuring cup into 3-4" pancakes onto the griddle.

6.  Cook for about 1 minute on each side or until just golden brown and flip-able.

7. Stack the pancakes in a pile so they can soften from the steam.  This makes them moist and just chewy enough to not know they are gluten free.

...click here for the recipe!

Raspberry Sconies {Gluten Free}

Happy New Year! For a special Christmas morning breakfast my hubby made these delicious scones. We affectionately call them "sconies" in our house since they are alittle smaller than the average scone. The addition of tangy raspberries was fantastic!  These have another great surprise ingredient...pureed white beans. Dried white beans cooked in the slow cooker then pureed are a wonderful addition to just about any baked good, adding fiber, antioxidants, lowering the fat and adding great texture to gluten free recipes. You can use the bean puree 1:1 to replace half the fat in most recipes. Give it a try! Enjoy!

Recipe: (makes 12 scones)
Ingredients:
2 tablespoons firm unsalted butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
2/3 cup pureed white beans (pureed in blender until smooth)
2 cups old fashion oatmeal
1 cup Pamala's Gluten Free all purpose flour
1/4 teaspoon salt
1/3-1/2 cup frozen organic raspberries

Directions:
1. Pre-heat oven to 350'F. Cream the butter and sugar together with an electric mixer on medium-high speed for ~1 minute. Add egg, vanilla, and bean puree and mix on med-low speed for 2 minutes.
2. In a separate bowl whisk together the dry ingredients: oats, salt, and Pamela's flour.
3. With mixer on low speed add the dry ingredients, slowly by the cup, into the wet. Once combined add the raspberries and mix only enough to combine.
4. Using an ice cream scoop, scoop onto a cookie sheet lined with parchment paper. Bake for 20 minutes at 350'F until slightly golden and set.

White Bean Puree Recipe: (yields about 5 cups)
Directions:
1. Bring a large pot of water to a boil. Add 2 1/2 cups of dried white beans and flash boil them for 2-3 minutes. Remove from the heat, drain and rinse well.
2. Place drained and rinsed beans in slow cooker and cover with 6 cups of water, cook on high setting for 4 hrs.
3. Allow cooked beans to cool slightly. Blend beans in a blender until smooth. Bean puree can be stored in fridge for up to 1 week or freeze them in ice cube trays (once frozen pop out cubes into a resealable plastic bag and they should keep for a few months)

Pureed beans after firming up in the fridge

...click here for the recipe!

Carrot Buckwheat Muffins {Gluten Free}

My hubby has been baking again! Our little 4 year old guy had to stay home sick from Preschool today, which was a real bummer because today was "bring your Daddy to preschool day". Boo. The dads were invited to go and have donuts with their preschooler. My hubby is so great, he hung out at home alittle later than normal since he had planned on going to the school and he and our big boy made these muffins together, just the two of them, melt my heart. It was sad to miss school but special Daddy time still happened.

Don't be deterred by their color, these muffins have buckwheat flour in them and that makes them turn out dark but still very tasty! They are hearty and still have the perfect balance of sweetness and moisture thanks to the raisins. I love the clever and delicious addition of applesauce, which is a great low-fat alternative. These are a fun, healthy and gluten free treat. Enjoy!

Recipe: (makes 30-34 mini muffins or 14-18 regular sized muffins*)
Ingredients:
1 1/2 cups organic buckwheat flour
1 cup sorghum flour
1/2 cup tapioca flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon all spice
1/2 teaspoon ground ginger
1 egg
2 cups apple sauce
1/4 cup canola oil
2 teaspoons vanilla extract
1/2 cup golden raisins, soaked in warm water for 5-10 minutes to plump
1 cup finely grated carrot (~2 medium carrots)

Directions:
1. Preheat oven to 375'F. In a large bowl combine all the dry ingredients buckwheat flour through ground ginger, whisk to combine.
2. In a separate bowl, mix together the egg, oil, vanilla, raisins and carrots. Pour the wet ingredients into the dry ingredients and stir until well combined. Scoop using a small ice cream scoop into a muffin tin coated with cooking spray.
3. Bake at 375'F for 12 minutes or until a toothpick inserted in center of muffin comes out clean.
*You will need to increase the baking time to 20-25 minutes if using a regular sized muffin tin or until a toothpick inserted in the center of the muffins comes out clean. ...click here for the recipe!

Pumpkin Buckwheat Pancakes {Gluten Free}

My hubby made some dee-licious pumpkin buckwheat pancakes!  They are such a fun fall variation on plain old pancakes.  The pumpkin puree made them so tasty, moist and fluffy and the mix of warm spices were perfect.  You can buy organic pumpkin puree or make your own.  Check out our pumpkin pie bread recipe to see how we made our own puree.  The buckwheat adds some great nutrition too, it's high in protein, iron and fiber.  Despite the name, buckwheat is not related to wheat and it IS gluten free.  Enjoy!

Recipe: (makes 18-24 pancakes)
Ingredients:
1/2 cup buckwheat flour
1/4 cup brown rice flour
1/4 cup sorghum flour
1/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground ginger
2 tablespoons sugar
1 cup rice milk (or you can use skim milk instead)
1/3 cup plus 2 tablespoons organic pumpkin puree (~7 oz)
1 egg
1 tablespoon canola oil

Directions:
1. Combine all the dry ingredients in a large mixing bowl, whisk together.  Next, in a separate smaller bowl, combine the wet ingredients (rice milk, pumpkin puree, egg, oil) and stir until well mixed.
2. Make a well in the center of the dry ingredients and slowly pour a small amount of the wet ingredients into the well, stir gently.  Continue to add the wets to the dry, mixing slowly so the batter stays aerated and fluffy.
3. Once fully combined let sit for a couple minutes while you heat up your griddle over medium-high heat.  Pour batter by the 1/2 cup onto the grill pan and cook as you would any other pancakes.  We generally flip when tiny bubbles appear around the edge of each pancake then cook an additional 1-2 minutes on the second side until done.  Serve hot with syrup, powdered sugar and fresh fruit. ...click here for the recipe!

Cinnamon Swirl Coffee Cake {Gluten Free}

My hubby was busy baking today! I love it when he bakes, not only because he makes delicious creations but because I really don't care for baking, much too specific for me. I like to play around with recipes, adding things and leaving things out and that just doesn't work with baking. Today's creation was this delicious cinnamon swirl coffee cake and it was fantastic!! Seriously people, this is on par with my favorite sour cream coffee cake I grew up eating and still love to make every Christmas Eve. You would never guess that it's gluten free and that it has been lightened up; another trait I love in a good baked item. If you aren't interested in gluten free, still try this one, I've listed the alternate ingredients to substitute. Enjoy, and let us know what you think!

Recipe: (serves 8-9)
Ingredients:
1 cup walnuts, chopped finely
1/4 cup sugar
1/3 cup brown sugar
1 Tablespoon cinnamon

The cake:
2 cups Gluten Free Baking and Pancake Mix such as Pamela's (or 2 cups all purpose flour)
1/2 teaspoon of baking powder (or 3 teaspoons baking powder if using all purpose flour)
1 cup sugar
1/3 cup butter
2 large eggs
1 teaspoon vanilla
1 cup nonfat plain yogurt

Directions:
1. Preheat oven to 350'F. For the cake: mix four, baking powder, and sugar together; cut in the butter. In a separate bowl beat eggs then mix in vanilla and yogurt. Stir dry ingredients into wet slowly and stir to combine.
2. For the filling: Mix chopped walnuts with sugars and cinnamon. Spray an 8"x8" glass dish with cooking spray and place half the cake batter in the dish and smooth to make an even layer.
3. Next, sprinkle 2/3rds of the filling mixture on top of the first layer of batter.  Pour remaining cake batter in next and smooth carefully with a spatula. Finally, sprinkle the rest of the filling evenly on top.
4. Bake in a 350'F oven for 40-50 minutes. Cool for 5-10 minutes, serve warm. ...click here for the recipe!

J's Country Sweet Potato Breakfast Hash

I woke up this morning to my hubby making some tasty breakfast, a breakfast potato hash he came up with on his own.  It was colorful and delicious and the kids loved it too!  Here's his recipe and what he had to say about it...
"Your house will smell like a gourmet breakfast diner. Sweet potato is something I haven't had in a country potato hash but it sounded like a good way to sweeten things up to have a potato dish taste a little more breakfasty and a little less dinnery."

Recipe: (serves 4-6)
Ingredients:
6-8 small potatoes (such as gold, red & purple), about 1 lb, diced into 1/4" pieces
2 large sweet potatoes (diced into 1/4" pieces)
1 small zucchini (diced into 1/4" pieces)
3 strips of bacon (nitrate free), diced {*omit and add a tbsp of olive oil for vegetarian}
1 shallot, finely chopped
1 sprig of rosemary finely chopped (leaves only)
2 dashes of paprika
2 dashes of chili powder
3 dashes of garlic powder
2 tbsp extra virgin olive oil
2 pinches of sea salt
1 pinch of pepper (fine ground)

Directions:
1. Heat a nonstick pan over medium-high heat and add 1 tbsp of oil and the bacon and shallots saute about 2-3 minutes.
2. Add the rosemary leaves and zucchini and cook until al dente (~5 minutes)
3. Remove the bacon zucchini mixture to a plate, reserve any oil and grease in your pan and add the potatoes and sweet potatoes as well as the rest of the spices, salt and pepper, reduce heat to medium-low and cook for about 10 minutes stirring occationally
4. If the potatoes are sticking and appear dry add a couple of tbsp of water as needed.  Cook potatoes until they are just about done, then add the bacon and zucchini back in and stir to combine.  Serve hot. ...click here for the recipe!