Recipes Archives - Page 6 of 7

Overnight Blueberry French Toast

August 6, 2013 by Tamara 13 Comments

How yummy does this look? If I could have you all over for breakfast this is what I would make us! Plus it is gluten free! I didn’t say calorie free, which is why I would also invite you to stay for a workout after we ate ;). This recipe is super easy but does take 10-12 hours of chill time in the fridge before you can pop this tasty dish in the oven.

I grew up in a gluten free house and My entire family loves Udi’s Gluten Free Foods! I can tell you first hand that anyone who is diagnosed with a gluten intolerance is very thankful brands like Udi’s exist.

My mom is a rockstar in the kitchen and loves the challenge of taking recipes that our family loves and converting them to a gluten free option that everyone can enjoy. Following in my mom’s footsteps I took her Overnight Blueberry French Toast recipe and added my own unique twist to make it gluten free and oh so yummy!

Udi’s Gluten Free Cinnamon and Raisin Bread was the perfect addition to this already winner of a recipe. This is perfect for a holiday morning or any other special occasion and makes the house smell incredibly awesome!

Ingredients

1 loaf of Udi’s Gluten Free Cinnamon and Raisin Bread
3 eggs
3 tablespoons sugar
1 teaspoon vanilla extract
2 1/4 cups coconut or almond milk
1/2 cup gluten free flour
6 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, chilled
1 cup frozen blueberries

Directions

The night before

Grease a 13″ x 9″ baking dish. Rip bread into multiple pieces, about 4-5 per slice. Combine eggs, sugar, vanilla, and milk into a large bowl.
Add sliced bread and mix gently until most of the liquid is absorbed into bread.Place bread mixture evenly into prepared pan. Cover and set in refrigerator overnight.
In a small bowl combine flour, brown sugar,and cinnamon. Cut in butter until mixture resembles course crumbs. Cover and set in refrigerator.

The next morning

Preheat oven to 375 degrees. Scatter blueberries and sprinkle crumb mixture over bread.
Bake for 40 minutes or until golden brown.
Before serving cut into squares and sprinkle with powdered sugar.

This recipe will serve between 4-6 people.

I love, love, love this recipe and I hope you will too! You can follow Udi’s on twitter and instgram @udisglutenfree.

Do you have a favorite Udi’s product? Let me know if you make this and what you think!

xoxo, Tamara

Facebook | Bloglovin | Twitter & Instagram @theworkoutmama

PS…Need a workout plan? Check out the details for my ONLINE BOOTCAMP starting in September.

I was given this item in exchange for highlighting Udi’s Gluten Free Foods. No other compensation was provided and all thoughts are my own. #udisglutenfree #glutenfree

Filed Under: Products, Recipes, Sponsored Post Tagged With: Breakfast, Gluten-Free, Udi's Gluten Free Foods

Detox Salad

July 30, 2013 by Tamara 12 Comments

After coming off of my 14 day juice cleanse I have been craving green salads with a rich, vibrant, and earthy flavor. I am super excited to share my new favorite salad recipe with you today. I magically created this salad in my kitchen this weekend after being inspired on one of my many trips to Whole Foods.

If I am ever lacking inspiration in my kitchen I go to Whole Foods to see what is on their menu to recreate at home. This is also how my Blueberry Quinoa Pancakes were born. I love Whole Foods!

I am not sure about you but sometimes it can be challenging to eat a wide assortment of vegetables during the day. That is why I love this salad. Everything in it is good for me and I do not need to worry about what I am eating.

Can we discuss for a moment how much harder cooking is when your little one is in the kitchen with you. This is what was happening the entire time I was making this salad.

Caden loves being in the kitchen with me. How cute is his little face? He is going to be such a helper when he is older.

There are so many good things going on in this recipe! Kale, spinach, parsley, broccoli, carrots, dried cranberries and raisins, fresh squeezed lemon, and a touch of salt and pepper will leave your mouth and body refreshed. It is so good! Plus it is super easy. This recipe will be much quicker using a food processor.

The vegetables in this salad contain a variety of vitamins and minerals that will support your immune system and assist the body in flushing out toxins. By far the star of this salad is the parsley. It adds a bright and cheery taste and when mixed with the lemon juice helps to reduce the bitterness of the kale. Parsley aids in supporting a healthy digestive system, prevents bad breath, purifies the blood, helps to eliminate excess water from the body, and assists in balancing hormones.

Ingredients

1 bunch organic dino kale, stems removed
1 bunch or 1 bag of organic spinach
1 bunch of organic fresh parsley
4 large organic carrots
1 bunch of organic broccoli or cauliflower, stems removed
1/2 cup sunflower seeds
1/2 cup dried rasins
1/2 cup dried cranberries
1 lemon
himalayan sea salt and black pepper to taste

Directions

In a food processor chop kale, spinach, and parsley until fine. Remove and add to a large bowl. Do the same with the broccoli/cauliflower and carrots. If you do not have a food processor you can chop by hand.
Stir in sunflower seeds, raisins, and cranberries. Add the juice of one lemon and salt and pepper to taste.
Salad will keep for several days covered in the fridge.

Makes about 4-6 servings depending on portion size.

I always love to hear feedback if you try a recipe I share. Thanks for reading and I really hope you enjoy this salad if you make it!

xoxo, Tamara

Filed Under: Nutrition, Recipes Tagged With: Broccoli, Carrots, Food Processor, Gluten-Free, Kale, Parsley, Salad, Spinach, Vegan

Blueberry Quinoa Pancakes

May 3, 2013 by Tamara 28 Comments

Oh pancakes! I love you so much! You are fluffy, sweet, and I adore eating you. My love for you has now been passed on to my son. Thank you for spreading smiles of joy around our kitchen table.

Breakfast is my favorite meal of the day and I could eat these pancakes for breakfast, lunch, and dinner. In an effort to cut our food budget I attempted to recreate my favorite quinoa pancake in the family kitchen. After a few attempts I am confident that this recipe is the winner! Try it out for yourself this weekend and see.

Ingredients

3 cups cooked red quinoa
3 cups all-purpose flour
2 tablespoons baking powder
6 large eggs
1 cup vanilla greek yogurt (I use Trader Joes)
1/3 cup of milk of your choice
1 fresh lemon squeezed
1 tablespoon brown sugar
1 tablespoon pure vanilla extract
1 bag of frozen blueberries (I use the wild organic blueberries from Trader Joes)

Directions

In a medium bowl, whisk together quinoa, flour, and baking powder. In another medium bowl, whisk together eggs, yogurt, milk, and brown sugar until smooth. Add egg mixture to flour mixture and whisk to combine.
Add vanilla and lemon juice and whisk again. Rinse frozen blueberries under water and drain. Next gently fold in blueberries.
Lightly coat a large skillet with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top. Flip and cook until golden brown on underside. Repeat.
Makes about 12-14 pancakes. Your taste buds will soon be thanking you. Enjoy!

Is your mouth watering yet? Head to the store right now and pick up what you need to make these fluffy, blueberry, complete protein, delight your tummy pancakes! I would love to hear your feedback if you make them.

Happy weekend! xoxo, Tamara

Filed Under: Caden, My Family, Recipes Tagged With: Blueberry Quinoa Pancakes, Breakfast