recipe: quinoa and egg breakfast bake

I can pretty much guarentee you that you’ll see the basis of this recipe coming back again on the blog in a few different twists and varieties.  Because it’s that good.  Quinoa puts a spin on a traditional quiche and gives it not only a health boost, but a bit of flavor variety as well. 

Quinoa isn’t a word you hear tossed around in many homes, but it’s becoming more popular — and rightly so!  It looks like a small grain, but actually — it’s not!  It’s actually a seed and a relative of leafy green veggies like spinach. (!!!!)  What’s wonderful about quinoa is that it is a complete protein.  That means it has all of the essential amino acids.  (This is especially good news for people looking to get their protein intake from non-animal sources.)  One cup of quinoa contains 9 grams of protein which is more than an egg! 

This little health beauty is a complex carb with a low glycemic index which is great for people watching their blood sugar.  It has a decent amount of folic acid/folate and it’s very high in magnesium, calcium, iron, and various B vitamins.  Fluffy in texture and slightly nutty in flavor, quinoa is a non-grain that is gluten free and an easy replacement for rice, wheat, corn, and other grains.

Quinoa and Egg Breakfast Bake


10 strips of bacon, cooked and torn to small pieces
8 eggs
5 tbs butter
1/2 cup stock (vegetable or bone)
1 onion, finely chopped and diced
1 pepper, chopped and diced (I used an orange one)
1/2 cup uncooked quinoa, rinsed
3/4 cup goat cheese crumbles
1 tsp sage
2 tbs thyme
2 cloves of garlic, finely chopped


Preheat oven to 350 degrees and grease a baking dish with butter or coconut oil.  In a bowl, melt about 5 tbs of butter and add in your eggs and stock.  Whip till blended.  Add in all the aditional ingredients except for the goat cheese and whip till blended again.  Gently stir in the goat cheese.  Pour into your greased baking dish and cover with foil. Gently jiggle the pan to help the quinoa seeds sink to the bottom.  The quinoa should mostly settle to the bottom making a “crust” and will cook while in the oven.  Place in the oven and bake for about 45 minutes.  Remove from oven and allow to cool a bit before cutting and serving.

This recipe is gluten free, grain free, soy free, and could easily be made vegetarian by omitting the bacon.


recipe: grain free butternut squash and goat cheese pizza

Oh yeah.

This is where it’s at.  I love pizza and it’s something that I’ve missed about being gluten free.  My wonderful friend, Sarah, who has her family on the GAPS diet introduced me to the idea of a grain free pizza crust.  Other gluten free pizza I’ve had seem too spongey and chewy.  But after seeing her recipe and researching a few others, I was able to come up with one of my own for a grain free pizza crust that I’m in love with.  It’s pretty versatile — put on whatever toppings suit you.  Last night, I tried an entirely new pizza — butternut squah and goat cheese pizza.  Mmmm….

Grain Free Pizza Crust


3 eggs
1 1/2 cup full fat plain yogurt
1/3 cup olive oil (I used my herb infused olive oil again for extra flavor)
1/2 cup plus 3 tbs coconut flour
3 cloves of garlic, chopped
1 1/2 tbs oregano
1 tbs basil
butter for greasing a pizza pan.


Preheat oven to 375.  Whip eggs till beaten and bubbly in a bowl with a hand mixer.  Add in garlic and yogurt and blend some more.  Pour in olive oil and spices and beat again till well blended.  Pour in coconut flour to the liquids and beat till well mixed.  You want your batter to be around the consistency of chocolate chip cookie dough — it won’t be thick enough to roll or form like traditional pizza dough and it shouldn’t be soupy like pancake batter.  Right in the middle is perfect.  Grease your pizza pan (I like stones the best) VERY liberally with butter.  Spare no butter on the stone!  Spoon crust batter onto the pan and with a spoon or spatula spread it out onto the pan.  It will be more of a thin crust pizza, but not TOO thin!  Bake in the oven for about 15-20 minutes till the edges brown and the dough is cooked through.  Take the crust out, place your desired toppings on it, and bake the pizza again till done.

Butternut Squash Goat Cheese Pizza


1 prepared pizza crust
1/2 medium to large butternut squash
1/4 cup butter
olive oil for sauteeing
1 small to med size onion, chopped and diced
1/4 cup parmesean cheese
1 to 1 1/2 cup crumbled goat cheese


Bake your butternut squash. (I do this by slicing the squash lengthwise in half, placing it meat side down in a baking dish with 1-2 inches of water in it and baking it in the oven for about 1 hour on 350.)  Once squash is baked, scoop out the meat into a mixing bowl and add in your butter.  With a hand mixer, beat until mashed.  (I cooked the whole squash and just kept the remainder of what I didn’t use as leftovers. If you want to just cook what you need, I used about half a squash on one pizza.) While squash is baking, chop up your onion.  Pour olive oil into a pan and allow to heat.  Saute onion in the olive oil till just caramelized.  Spread mashed squash onto the pizza.  I like mine pretty thick since it’s the main ingredient, but don’t overload it either!  Sprinkle sauteed onion over the pizza.  Pour crumbled goat cheese over everything and dash it all with sage and salt of your desired amounts.  Bake in the oven at 350 for about 15 to 20 minutes, till ingredients are heated and goat cheese is mostly melted.

This recipe is vegetarian, gluten free, grain free, and soy free.

Recipe: roasted butternut squash with walnuts and goat cheese

I love fall and winter squash.  There’s something about the texture of roasted squash on a cold day — it’s so filling and seasonally delicious.  It’s also nutrient dense!

Winter quash if FULL of carotenes — and the more vibrant the color, the more the carotene.  Carotenes have been known to help fight against certain cancers, heart disease, and diabetes.  They’re also full of vitamins such as folic acid, vitamins B, C, niacin, and potassium.  So…. what’s not to love?!

Also, I’m a big fan of goat cheese.  You’ll probably see a lot of that around here.  I use it ever time I can find an excuse!  The creamy, rich texture of the goat cheese pairs perfectly with the warm, soft textures of squash and the flavors pair smashingly!  It’s delicious.  Trust me.

Roasted Butternut Squash with Walnuts and Goat Cheese:


One peeled and cubed butternut squash
1/2 cup pure olive oil
1/4. cup pure maple syrup
1 cup chopped walnuts
Spices (to taste — I’m terrible at quantifying spices!)
— Cinnamon
Crumbled goat cheese for topping


Preheat oven to about 375 degrees.  Place cubed squash in a baking dish and drizzle with olive oil, maple syrup, and spices.  Toss to ensure they’re well coated.  Stick in the oven until squash is tender — approx. 45-55 minutes.  Meanwhile, in a pan on the stovetop, toast the chopped walnuts.  Careful not to let them burn!  Set aside.  Stir and turn squash several times through the baking process.  Once baked, top with toasted walnuts and crumbled goat cheese.  Serve immediately.

This recipe is gluten free, egg free, soy free, wheat free, vegetarian, and can be made vegan by leaving out the goat cheese.