I’ve been so excited about Seven Sunday’s latest flavor Blueberry Chia Buckwheat to come out. It was released this past weekend in Targets across the nation! I have several GFF’s (gluten free friends) 🙂 So I decided to get right to the kitchen and start experimenting with a little somethin’ somethin’ and this is the result! It turned out great and I can’t wait to make it again in a larger batch.
Prep: 10 min
Cook Time: 30-40 min or until done.
Makes: 2 mini loaves (you can make more, I just started small to not waste if I didn’t like it).
- 1 1/4 Cup Bob’s Red Mill GF All-Purpose Flour
- 1/4 Cup Coconut Sugar
- 1/4 tsp. Sea Salt
- 1 Cup Seven Sundays Blueberry Chia Buckwheat
- 2 tsp. Baking Powder
- 3 TBS Coconut Oil
- 1/2 Cup Milk (you can use any kind, I used 2% dairy).
- 2 Eggs
- 1/2 Cup Blueberries
- Preheat Oven 350 F.
- Cream sugar and oil together, I used slightly above room temp coconut oil so that it has a shortening consistency.
- Add eggs and milk and mix until incorporated.
- Mix Flour, Salt, Baking Powder well in separate bowl, then mix the two together adding the 3/4 C. Seven Sundays and blueberries last, being gentle with them.
- Add mixture to two small bread loaf pans and sprinkle with a dash of remaining Seven Sundays on top. Bake for 30-40 min or until a toothpick can be inserted and removed cleanly.
Enjoy with some local honey or butter OR even better… BOTH!
This frittata is quite nice and light compared to a typical frittata. By using only 2 eggs and the rest whites creates a lighter/healthier- but equally as satisfying version. The trick to perfecting your frittata is ensuring you cook on super low to set the bottom and sides of the frittata before placing in the oven. The crawfish, goat cheese, and baby kale go very well together, I was quite happy with the outcome!
Prep Time: 10 min
Cook Time: 30 min
Serves: 4 Slices
- 2 Large eggs, beaten
- 1 C. Egg whites
- 2 TBS milk
- 1 C. Crawfish: peeled, cooked, deveined
- 1/4 C. Sweet onion, chopped
- 1 C. Baby Kale or Spinach (I used one cup but next time I’ll use 2).
- 1 Clove of garlic, minced
- 1 TBS Coconut oil
- 1/4 C. Monterrey Jack Cheese, reduced fat is fine.
- 1 tsp. Long pepper, ground (regular is fine).
- 1 tsp. Himalayan Pink Salt (regular is ok).
- 1/4 tsp Smoked paprika for the top of frittata.
- 1/4 C. Goat cheese crumbles for top
- Preheat oven to 425 F.
- In medium oven proof skillet sauté onions, garlic, and kale on low/medium in coconut oil until lightly cooked and fragrant: about 5 min. TURN HEAT TO LOW
- In medium mixing bowl: Whisk together eggs (2 eggs and whites), salt, pepper, milk. Then add cheese, crawfish, and give it a light mix.
- Carefully add egg and crawfish mixture to the skillet that contains the onion, garlic, and kale. Remove any kale or bit that may be on the edges with a spatula.
- Place goat cheese on top of mixture in skillet and sprinkle with smoked paprika.
- Let the frittata bottom and edges set on the stove top for about 5 min on low.
- Place in oven for 15-20 min or until done.
Mmmm… Mmmm… Good and NOT in a Processed Campbell’s Soup Kinda Way!
Prep: 15 min
Cook: 15-20 min
- 1LB Organic broccoli (fresh, not frozen).
- 1 Medium shallot, chopped
- 1/4 Large onion, chopped
- 2 Large organic carrots, sliced
- 3 Cloves of garlic, smashed
- 1 and 3/4 C Sharp Cheddar
- 4 C. Chicken stock, look for free-range and free of MSG (or vegetable stock).
- 1/2 C. Organic half and half
- 4 TBS Organic flour
- 3 TBS Butter
- 1 tsp Fresh organic thyme
- 1/4 tsp Paprika
- 1/2 tsp Fresh ground pepper
- 1/2 tsp Garlic powder
- Bring a medium pot of salted water to a boil, boil fresh broccoli and carrots for 2 min, then rinse under cold water to stop cooking. Reserve a handful of broccoli for the very end.
- Melt 3 TBS of butter in pot on medium, add onion, shallots, garlic, and thyme cook for 2 min, stirring constantly.
- Add 4 TBS of flour then slowly whisk chicken stock into mixture until dissolved. Add broccoli and carrots and cook for 2 min on high. Add garlic powder, paprika, and pepper.
- Puree mixture with either a hand blender or food processor. (May want to do this in batches, depending on your blending method).
- Return to pot if need be and add half and half and cheese, stir well until all of the cheese is melted.
- Add broccoli reserve to pot of soup and salt to taste (about 1 tsp of sea salt to start).
- Serve with croutons or crackers.