Space on the page, that is. The very blank, very white, very obviously empty page. The page represents the ever-final and ever-new place that is a challenge to get to and then a challenge to populate once you do finally arrive...like the frontier was. And like each of our personal frontiers are for each of us. You have to beware of obstacles (mental and physical!), predators (mental and physical!), and big ol' ruts in the road. You have to be prepared for whatever the day brings. Sometimes the day brings inspiration to go sit in a cafe and write rather than riding the bike even though it's beautiful outside. When inspiration has been sparse, you sure as shmell go write even if you're having a fat day and that workout might have helped distract from the "fat day"...for a minute, anyway.
This is all hypothetical, of course. I never lack for inspiration; I embrace the uncertainties of the frontier no matter how crazy they make me; and I never have fat days. Or crazy lady days.
Yes sirree. And the sky is green.
Breakfast is another frontier altogether when it comes to gluten-free eating. Many of us are accustomed to grabbing a bagel, buttering some toast, or buying a muffin or scone at the coffee shop. Even before this gluten-free journey of mine started, I had realized that those items just don't cut it as a real meal. They can satisfy your mouth if they are tasty and chewy and slathered in butter or icing, but it's likely that your tummy will be screaming for more before too long. This is especially true if you start your day with a ride or run or other physical activity - you need longer lasting fuel to make it to lunch and to recover from your workout. And to avoid the Cranky Hunger Monster. Protein and fat are essential for keeping you full longer and for preventing those lows (read: scowly face moods) associated with the sudden and quick hunger that rears its head after eating a starchy, sugary breakfast.
Today's post will hopefully give you two recipe ideas that you can build on and personalize to your tastes and cravings and calorie needs.
No time? No problem. Both of the items on today's post take 5 - 10 minutes to mix together, then another 20 - 40 in the oven.
First, we have Almond Flour Drop Biscuits. I adapted this recipe from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam. It is an easy, forgiving recipe that you will like. Promise.
Ingredients
2 1/2 cups almond flour (I prefer Trader Joe's for flavor AND price)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup olive oil (you could use melted butter or another type of oil here)
1 1/2 Tablespoon sugar (use a little more if you want a sweeter biscuit - as is they are very mildly sweet. Or use honey or agave syrup.)
2 large eggs
1 teaspoon lemon juice
Instructions
Preheat the oven to 350.
Line a large baking sheet with parchment paper.
Combine all dry ingredients in one bowl. Be sure to break up any clumps. If you store your almond flour in the freezer, there will be clumps. Combine the wet ingredients in another bowl.
Mix the dry and wet ingredients together with a whisk or wooden spoon until thoroughly combined. Use a 1/4 cup or 1/3 cup measuring cup to drop dollops of batter onto your prepared pan. You'll get 7 or 8 biscuits, depending on how big your dollops are. Smooth the tops if you wish, or leave them rustic looking. Pop them into the oven and bake for 15 - 20 minutes, or until lightly golden brown and springy - when you press them lightly, they should spring back. Or, you can use the toothpick test - if the toothpick comes out clean, they're done. Rotate the pan halfway through baking.
These are delicious right out of the oven slathered with butter.
They are also delicious the next day slathered with almond butter.
I have not tried it, but I bet they would ALSO be delicious with some bacon on top!
Store in an airtight container at room temperature...if you have any left!!
Second, we have Egg Muffins. This is barely even a recipe, just more of a template for you to build on. My creation was inspired by a recipe I saw in Everyday Paleo, by Sarah Fragoso (might have her first name wrong, but I'll correct later if so.). I can't say I really followed the recipe at all, nor can I say I've never thought of doing this, but the structure of her recipe was what spurred me to actually make a muffin made out of eggs, so I figure give credit where credit is due!!
Here are the basic instructions:
These are muffins made of eggs and whatever you want to mix with them.
Preheat your oven to 350. Position a rack in the center of the oven.
First step is to figure out how many muffins you want and what size. Grease your muffin pan VERY generously!! Or use muffin papers. These babies stick like nobody's business. I used 8 large eggs and 1/2 cup of cream and ended up with 6 extra large muffins - meaning, I used the Huge Muffin tin. If you have regular sized muffin tins only, you will have smaller muffins, but more of them. 8 eggs would probably get you 8-12 regular sized muffins, assuming you fill the cups 2/3 to 3/4 full, and depending how much filling you add. Try with 4 eggs and 1/4 cup cream and however much filling you want if you're not sure how to calculate how much you need or want to make. Mix the eggs and liquid together in a big bowl.
Second step is to add some fillings. You can fry up some bacon, then add some chopped green pepper and onion to the bacon and bacon grease and cook until tender. Or, just add raw veggies, keeping in mind that firmer veggies will stay firmer and softer veggies will stay...softer. You can cut up some cheese and mix that in with your eggs and liquid. If you have leftover crumbled sausage, chicken, hamburgers, meatloaf, grilled veggies, steamed broccoli - chop it up and add it to the mix! Nutmeg is a nice classical quiche-like touch, so add some if you like. Salt and pepper are always options. Paprika is another tasty savory flavor that pairs well with just about anything.
Mix everything together and use a small measuring cup to pour your mixture into the muffin cups. Pouring directly from the bowl does NOT work. I tried and made a mess. Fill the cups about 2/3 to 3/4 full. Bake until the centers are firm, no jiggling. This will be anywhere from 15 - 30 minutes, depending on the size of your muffins. Rotate the pans halfway through baking.
This might sound complicated because the description is long, but it's super easy, I promise. If you'd like a strict recipe to work from, let me know and I will send you one but I bet once you have it you'll barely look at it. You pretty much just crack some eggs, add cream, add random fridge contents, mix together, pour into muffin cups, enjoy. Repeat.
Keep these in the fridge in an airtight container. Be sure to allow them to cool completely before you seal them up, otherwise water will condense inside the container as they cool and contract. That is not a problem, really, but I think slimy eggs are gross, so I try to avoid feeding them to people I love.
Here's to eating a tasty, filling, and easy breakfast at home or on the go!
~S
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