Tag Archives: gluten free recipes

Bitchin’ Kitchen – Guilt-free Foods

I love to cook. The art of taking multiple disassociated spices and ingredients and refining them into a delicious, healthy and aesthetically pleasing meal is something I find quite relaxing. Here are a couple of recent recipes I tried out:

Omelet Muffins- packed with veggies and best of all, bacon!

Omelet Muffins- packed with veggies and best of all, bacon!

Omelet Muffins – makes 16 muffins

I was inspired by a recipe at this link and refined it into a healthier and more flavorful option.

Ingredients:
1/3 cup shredded cheese
8 eggs, beaten with a splash of skim milk
6 pieces turkey bacon, chopped into small pieces
1/2 red bell pepper, very finely chopped
3 green onion stalks, finely chopped (I use kitchen scissors)
1/2 zucchini chopped fine
1/2 large red tomato, diced
pinch of cilantro
1 tsp black pepper
1 tsp crushed red pepper
1 tsp paprika

To cook:

Preheat oven to 375. Line muffin pan with muffin cups and spray cups with non stick cooking spray. Mix all ingredients together and spoon into muffin cups until 3/4 of the way full. Bake for approx 30 minutes or until eggs have set and tops are golden brown.

Mixed berry muffins are like oatmeal on the go!

Mixed berry muffins are like oatmeal on the go!

Revised recipe for Mixed Berry Muffins (original listed here.) Makes 12 muffins.

Ok, the last recipe I made for these was good, but this one is better. Still gluten free.

Ingredients:

2 1/4 c oatmeal
1/2 c fresh blueberries
1/2 c fresh blackberries
1/2 c sliced strawberries
1 banana, coined
2 tsp baking powder
3/4 c skim milk
1/3 c brown sugar
2 tsp nutmeg (a must!)
2 eggs lightly beaten
1 tbsp vegetable oil

To cook:

Preheat oven to 450. Mix all ingredients in a bowl. Drop by spoonfuls into baking cups in a muffin tray, fill cups 3/4 of the way. Bake for 15 minutes until tops are golden brown. Serve with natural raspberry preserves on top

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Low Calories: Part of This Complete Breakfast

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Cutesie owl cup and zen square bowl not included.

This is one of my favorite breakfast meals, and the good news is it meets three of my favorite criteria: Quick prep, low cal, and totally tasty! Here’s how to make your own:

Oat and Berry Parfait:
1/2 c strawberry flavored yogurt

1/4 c raw old fashioned oats

small handful blueberries

dash of raisins

1 banana, diced

a few strawberries, sliced

Serve with your favorite blend of coffee!

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Bitchin’ Kitchen: Guilt-free foods for your figure and wallet!

Once a week I set aside several hours to prepare multiple meals to eat off of for the next few days to take the burden off of painstakingly cooking every meal, or worse, going out and blowing cash on unhealthy foods at a restaurant.

I find it satisfying for both my budget and my waistline to make meals at home. It’s more cost effective to eat at home, and I can see exactly what goes into every dish so that I make certain I’m not eating anything I may regret.

I never salt any of my foods and I eat a primarily gluten-free diet, so for those of you with a gluten intolerance problem, these recipes are A-OK for you.

Recipe #1: Banana Berry Muffins – makes 15 muffins. Quick! Great for breakfast on the go!

(Revised recipe here)

A nice alternative to oatmeal in the mornings!

A nice alternative to oatmeal in the mornings!

2 1/4 c oatmeal

3/4 c fresh blueberries
1 banana, coined
2 tsp baking powder
3/4 c milk
1/3 c brown sugar (honey may be used but I prefer the taste of raw brown sugar)
2 eggs lightly beaten
1 tbsp vegetable oil

  • Preheat oven to 450
  • Mix all ingredients in a bowl
  • Drop by spoonfuls into baking cups in a muffin tray, fill cups 3/4 of the way
  • Bake for 15 minutes until tops are golden brown

Recipe #2: Rainbow Stir Fry – makes 4-6 servings. Toss in as many veggies as you can handle!

All the colors of the rainbow!

All the colors of the rainbow!

Common knowledge states that as far as veggies are concerned, the more colorful your food, the healthier it is! I love this recipe I invented because it uses purple cabbage, pink shrimp, orange, red and green veggies, even brown rice! It’s delicious and very healthful!

*Sautee the following spices in a wok in 1/2 c extra virgin olive oil (non-specific measurements, just ‘a dash’):
-crushed red pepper
-parsley

-minced garlic
-moderate handful of cashews
-paprika
-sesame seeds

*Cook 1 cup of brown rice separately to add later

I use very few cashews for lower fat content

I use very few cashews for lower fat content

*To the spiced olive oil mixture, add the following:
-1/2 c purple cabbage, shredded
-1/2 c small-medium shrimp
-1 1/2 c frozen cauliflower, broccoli, carrot blend
-3 fresh green onions, chopped
-1/4 red bell pepper, diced
-3 celery stalks, chopped
*Stir fry for 15-20 minutes, then add in the cooked brown rice

*Stir fry for another 8-10 minutes

*Serve hot with a tall glass of iced green tea!

What are some of your favorite recipes? Share!

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