French Toast Souffle

If you haven't noticed, I don't really ever make the same thing twice, except maybe a few absolute favorites.  So I'm always dreaming up something new, or at least trying too.  I guess that's what makes cooking fun to me.  Experimentation and creative expression.

Today's brunch was inspired by cravings for french toast, and modified by a need for nutrients and a stick-it-in-the-oven-and-forget-about-it prep. 

So here it is...

French Toast Souffle

Serves 4 to 6 guests

two loaves crusty bread cubed (I made one GF and one regular cinnamon raisin bread for Aaron)

coconut oil

1/2 C blueberries

brown sugar and golden raisins for sprinkling!

(Really you can use anything you like or have on hand to make this dish delicious. Nuts, berries, dried fruit, spices, pumpkin puree, and of course CHOCOLATE is always an option. Experimenting is half the fun!)

For the Batter:

6 eggs

1-2 C milk (eyeballed it)

1/4 C greek yogurt (love Greek Goddess brand)

3 T agave nectar

2 T chia seeds

2 T flax meal

1/4 t nutmeg

Oven: three hundred seventy-five degrees

Whisk batter ingredients well and place in fridge.

Coat two loaf pans with coconut oil.

Place bread cubes and blueberries in respective pans. 

Pour half of the batter evenly over each loaf.

Sprinkle sugar and raisins.

Cover with foil and bake for fifty minutes on bottom rack.

Best served with a touch of butter and blackberry jam.  

Bon Appetit!

Tastiest Gluten Free Pancakes To Date

Imagine...coconut infused, oat, flax, yogurt, chocolate goodness...in a pancake!

It gets better...I consider this GF Bisquick-based recipe my crowning achievement because not only is it quick and easy, it's healthy, AND my husband absolutely loves them.

So here it is...

1 C GF Bisquick Mix
1 C milk (dairy or almond)
1 egg
1/4 C Greek yogurt (I used Honey flavoured "Greek Goddess")
2 T coconut oil (in liquid form please)
2 T flax meal
1/4-1/2 C whole oats (you be the judge)
semi-sweet chocolate chips (as many or as few as you like)

Whisk everything except the chips together in a batter bowl.  Of course you CAN mix the chips in.  I just don't because my Dad always sprinkled them while the cakes were on the griddle.

I like to coat the griddle with coconut oil, and I like my pancakes small enough for easy spatula-flipping. Again, Dad-Dad-Daddio's the one to blame for this one. ;)

I think pancakes are pretty self explanatory from here.

Unlike some, these pancakes are actually awesome reheated too. They don't even need butter and syrup because they're so moist!

~Bon Appetit Friends~

Rebekah’s Tomato Basil Bisque

 2 medium carrots – peeled and chopped

1 medium onion – chopped

2 cans (28 oz.) whole peeled plum tomatoes – drained

2 cups chicken stock

2 teaspoons sugar

1 tablespoon dried basil

1 ½ cups heavy cream

olive oil/butter

salt and pepper

1) Coat stock pot with olive oil or butter and saute carrot and onion at medium-high heat until very tender and caramelized. Salt lightly.

2) Add tomatoes, chicken stock, sugar, and basil. 

3) Bring to a boil.

4) Turn down and let simmer.  The longer the better, but I usually leave it for at least 30 minutes.  As the water evaporates, the flavor increases.

5) Use emulsifier or food processor to blend the soup.

6) Mix in cream last.

7) At this point I taste the soup and decide how much salt and pepper it needs. 

Variations: pinch red chili flakes for spice, chopped red bell pepper, crumbled blue cheese melted in at the end, reduce or omit heavy cream for a lighter soup, or toast some bread in olive oil and top with crunchy homemade croutons.

Bon Appetit! 

Abiding in Him

I have been so refreshed by the Lord's presence the past couple of days.  I've been asking Him for a couple of weeks for this refreshment but little did I realize that I was not spending time in His presence.

Sure I would open my Bible at least once a day.  Sure I was muttering little prayers throughout the day. But "abiding" is an entirely different thing, and I have been totally missing the mark in that department.

"As the branch cannot bear fruit of itself, unless it abides in the vine, neither can you, unless you abide in Me... If you abide in Me, and My words abide in you, you will ask what you desire, and it shall be done for you.  By this My Father is glorified, that you bear much fruit; so you will be My disciples."  John 15:4,7-8

If you followed the logic in those verses it's saying that when we abide in Him and in His Word, we are His disciples, but if we are not abiding, we cannot be His disciples.  It's impossible.  I've tried.  It's not pretty trying to be a disciple when you exclude Jesus from the equation.  He's kind of a key element.

Pray friends.  Spend time abiding at the foot of His throne.  He delights in it.  And by this the Father is glorified.  Cast your cares upon Him, because He cares for you.  Pray.

Feeble Flesh...Mighty God

This is the lesson I'm walking through with my Adonai currently.  My grandmother, Annabelle unexpectedly passed away last Thursday night.  She was obviously advanced in age and it clearly was the Lord's timing for her departure.  But to our knowledge, she had not given her life to Him.  We do not yet know if her soul was rescued from the pit.  Someday we will. 

On Friday I stayed at home to grieve the loss of my Grandma.  I also started to get sick.  Just a common head cold at first, but here I am a week later and still not functioning at 100%.  I do not know what to attribute all of my symptoms to.  But be assured that I've endured much more than a runny nose and headache.  After a four-day-weekend I returned to full days of rehearsals but my body has struggled to get through each day.  Yesterday I almost passed-out for the first time in my life.  So I'll get to my point...the flesh is weak. 

This body in which I've lived for twenty years, persevering through rigorous dance training year after year, stretching and bending and pushing it to its very limits, it is still weak.  Because if my God allows for something to stop functioning properly, it will and I can't fix it.  Only He can because He is My Healer, the Great Physician. 

This concept is especially real to me because I know two strong women who are experiencing human frailty also.  One is a brave woman, married with children whose husband was recently diagnosed with colon cancer.  The other is a girl my age who was in a traumatic car accident with her fiance and he has been (to my knowledge) mostly unconscious in the hospital for over two weeks.  Both of these women I know want with everything in them, to be able to fix their sweethearts.  Again, we are powerless. 

 But when we are weak, He shows Himself strong.  Always.  Everytime.  In every way.  A very present help in time of trouble. 

We need Jesus.  We need His Spirit.  Because our flesh is but dust, and to dust it WILL return.  Make no mistake.  So I think the answer is in Romans 8.  And rather than telling you why here, I simply encourage you to go and read it yourself.  

Today for Breakfast: Best Gluten Free Banana Muffins

Adapted from Chicagonow.com Blog "Gladly Gluten Free".   I adjusted the recipe to be gluten, dairy, and corn free but you would never know it by the taste!  (My husband loves them.)  They turned out so moist and flavorful and pretty nutrient packed too!  Great option for breakfast on the go during this busy season.   Enjoy!!

Gluten Free Dairy Free Chocolate Chip Banana Bread or Muffins - makes 2 loaves or 24 muffins

2 cups gluten free flour mix (Bob's Red Mill)
1 2/4 tsp xanthan gum
2 tbsp flaxseed meal
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
4 eggs
2 cups mashed, ripe bananas (I used 3 smallish ones)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup unsweetened applesauce
1/3 cup coconut oil
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)
3/4 cup chocolate chips (optional - Ghirardelli are gluten free and dairy free)

Preheat oven to 350 degrees. In a large bowl, mix flour, xanthan gum, flaxseed, baking soda, salt and cinnamon. In a medium bowl, mix wet ingredients - eggs, oil, applesauce, vanilla extract, and sugar. Mash bananas in a third bowl. Add wet ingredients to flour mixture, mixing just until combined. Fold in mashed bananas, then add in chocolate chips.

Pour into 2 greased bread tins or 24 muffin cups and top with walnuts. For bread pans, bake 50-55 minutes. For muffins, bake 20-25 minutes or until set and golden brown on top.

Fall is in the Air! (And on our table)

Ok gang.  I have discovered some really yummy ways to welcome the flavors of Fall into my home. (gluten free style!)

 Here are all the delicious recipes if you wish to do the same!

Pumpkin Chocolate Chip Spice Cookies with Icing
(Super Quick and Easy)

Ingredients:

1 box Arrowhead Mills Gluten Free Choc. Chip Cookie Mix
(prepare dough as directed)
Add about 2 tbsp canned Pumpkin to dough and mix thoroughly
Bake as directed on box

For the Icing:
Combine 2 cups powdered sugar with about 2 tbsp canned pumpkin
Add 1/4 tsp of cinnamon, nutmeg, and cloves (or any Fall spices you like)
Mix in 1 tbsp milk at a time until thick icing texture is achieved

After cooling cookies thoroughly dip the tops in the icing and place on cooling rack to harden.  (I dipped mine twice for a double layer of icing ;)


My Favorite Salad
(which happens to have quite the Autumn feel to it)

red leaf lettuce (I like the delicate flavor of these leaves)
dried cranberries
boneless skinless chicken cutlet (cooks evenly and fast!)
walnut pieces
honey
coarse grain mustard
olive oil
balsamic vinegar
salt and pepper

Walnuts: I prefer them slightly sweetened so I spread them out on a baking sheet, drizzle with honey and/or organic sugar and bake at around 350 until golden brown.  You'll be able to smell the goodness when they're done!

Chicken:  Marinate in equal parts of mustard and honey, plus salt and pepper to taste, and a drizzle of olive oil to coat.  Cook thoroughly in skillet at medium-high heat. (maybe 5-7 minutes each side?)  Set aside to cool.

Dressing:  Whisk together equal parts honey and mustard, plus 2 to 1 ratio of oil and vinegar respectively.  Salt and pepper to taste.  (Really taste it because everyone likes they're dressing a little different. Don't take my word for it.  Have a little fun adding more mustard or balsamic for a stronger taste, or dilute with oil for subtle, or add some honey for a sweeter bite.)

Combine all prepared ingredients and enjoy a suprisingly warm, satisfying Fall salad!


Butternut Squash and Pumpkin Soup with Portabellos and Cumin
(also super quick and easy)

1 large box Pacific Natural Foods Organic Butternut Squash Soup
1/2 sweet brown onion chopped
1-2 portabello mushroom caps chopped
1 clove minced garlic
3/4 cup canned pumpkin
2 tsp cumin
salt and pepper

First heat up the soup pot at medium-high and saute' onion in olive oil until tender.  Then add mushrooms, garlic and pumpkin.  After onion and mushrooms are pretty much as cooked as you would want them add in the soup and the seasonings.  Bring to a steady boil and then lower heat to simmer.  Taste at this point to make sure it's well seasoned because the boxed soup and pumpkin is really bland!  They need some spicing up. ;)



Baked Acorn Squash with Butter and Sugar
(pretty self explanatory I think)

Cut acorn squash in halves and place cut side up in baking dish of your choosing.  (a square one will help to hold them up and therefore cook evenly) Bake at 450 for about an hour or until really tender.  (The more tender the better!)  To serve spread butter over the top and sprinkle with regular or brown sugar.  Grab a fork and dig in.  This is filling enough by itself for a light meal, but also great as a starch or side dish.


Enjoy friends!