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Day 14: Pizza For Breakfast

Actually, breakfast is the only meal that wasn’t made up of pizza. But that would have been a good idea…



More mediocre zucchini bread from yesterday. Maybe the remainder of this loaf will be made into bread pudding.

Clearly, dessert comes after breakfast:


More of the life-changing raw soft serve. The other day it was raspberry, but today it was deep, dark chocolate. This was made from one frozen banana, processed with 1 tablespoon of dark cocoa, ice-creamified in the food processor for about two minutes. Next time I’ll top it with some chocolate chips.



Pizza with real crust from yesterday. Plus, I bolstered this modest plate by swiftly preparing one of my favorite snacks:


Guess who?

Right, Dreena Burton’s ‘Vegveeta’ Cheese Dip. I halved the recipe, used almond milk, and added a generous amount of chili powder and salsa. Again, delightfully good.

Baking Time:


These are a work-in-progress for The Cinnamon Quill; they are ‘Thin Mints’ and the recipe is almost ready to be released. I tried painting the chocolate on with a decorating brush, but I will definitely go back to dipping them in chocolate, instead. Live and learn. Bake and learn.



More of yesterday’s flourless pizza from Gluten-Free Easily, along with some sauteed zucchini. All nicely packaged in a slightly out-of-focus photo. Pizza has never lasted so long in this house, but really, one to two pieces of the flourless variety is a meal! I am still thinking of alternate uses for the flourless crust. I was tempted to put the whole slice of pizza on bread and make it a sandwich; it also seems like it would be good as ‘lasagna’ dough, layered with a bunch of colorful vegetables. Still thinking!

Today was a pretty low-key kitchen day, with leftovers at every turn. Even though cooking/baking takes time, the payoff often lasts a few days.


Day 13: Flourless Pizza and Pie

Zucchini bread for breakfast


I don’t exactly have a recipe for this. Remember that zucchini? Well, I’m still using the ever-dwindling remnants! Undoubtedly, that two dollars’ worth of zucchini was one of the best purchases I’ve ever made. Anyway, I was inspired by Smitten’s banana bread recipe, and essentially made it but used 1 1/2 cups of zucchini for the banana. I also added 1.5 tablespoons of oil on top of the butter. The flavor is good, but it is kind of a hard texture. It isn’t exactly dry, but it’s not cake-like. I’ve had plenty of quick-breads like this, but I always tend to make them on the cake side (not that I’m committed to such, but it’s certainly what I’m used to). I think the issue was that I added too much flour. I followed the directions but added about a half cup extra flour. Next time, I won’t do that! I am still on the prowl for a good zucchini bread recipe though. Heidi puts curry powder in her zucchini bread! Something to consider, for sure.



Lunch was a simple, makeshift taco ‘salad’ made from yesterday’s leftovers. It included beans, peas, fresh corn, spinach, a bit of cheese, cottage cheese, and salsa. Plus, a few chips for good measure. Surprisingly filling!

Old News


I forgot to post a photo of the pie I made a few days ago. I will be featuring the graham cracker crust on The Cinnamon Quill soon, but for now you have a slightly out of focus picture of a coconut cream pie. It’s been good for snacks and, of course, dessert.


Small pizzas with dough I had in the freezer. A month or so ago, I made pizza but froze the small amount of dough I had left. I thawed it overnight in the refrigerator, then used it as if it were fresh. It worked well, but it definitely had a sourdough flavor! I’ll have to experiment. Recipe on its way…soon! For the sauce I used my super simple sauce, described here.

Annnnnd now, flourless pizza crust?!


So when I read about this -flourless- pizza crust, I knew I’d be making it very soon. The recipe comes from this post at Gluten-Free Easily. My pictures don’t show just how revolutionary this crust is, check out the original post at Gluten-Free Easily as it shows the whole recipe, step by step. I’ll give you the ingredients though:

  • 4 oz cream cheese
  • 2 eggs
  • 2 cups shredded mozzarella
  • 1/4 cup shredded Parmesan (I used Asiago)
  • 1/2 teaspoon Italian seasoning (I just used basil)

And there you have it, FLOURLESS pizza crust…


The verdict?

Now, I have a pizza crust recipe that I’m kind of attached to; however, this was just plain cool. It is ultra-rich (Ever been filled up by two pieces of pizza before? Me neither, but wait till you try this!), and amazingly unique. I’ve got a bunch of ideas about using this crust, but those will be shared tomorrow…!

Day 12: Same and Different

This morning’s breakfast looks familiar…


But when you have a good thing going, why change it?

Peanut butter breakfast cookies + super-charged Green Monster.

The cookies were similar to yesterday, but with a few changes. I am still experimenting, but zeroing in on a variation I love.

There was also a Green Monster packed up for the workday (along with a bag of peanut butter cookies). Two days in a row; now twice in one day!


Lunch was a homemade vegetable ‘burger’ inspired by Sunshine Burgers (Check them out if you haven’t already!).


I’m still working on a recipe, but I basically downsized this one, significantly. I used short-grain brown rice, and a bunch of spices to season it. I served it with cheese on one of the English muffins (now kept safely in the freezer). A little spinach and leftover corn-bisque to go with it, and it’s a meal.

I think the recipe for the burgers is promising, but I still found that I needed to microwave the patties for 2-3 minutes each, just so they would stay together. Then it was simple to brown them in a skillet. I still want to try baking a bunch of patties at 300-350F for 20ish minutes, then browning them. They just need to be dried out before attempting to brown them. At least, that method achieves the consistency that I am after.


And now I present…


Choosing Raw’s Banana Soft Serve gone raspberries! I adore the color. I used 2 frozen bananas + 1/4 cup of raspberries. I processed it for about 2 1/2 minutes, then served it in an ever-so-fancy GF ice cream cone.



A deconstructed taco in salad form. This plate includes black beans, rice, spinach, fresh peas/corn, chips, a bit of cheese, cottage cheese, salsa, olives, and hot sauce.

GF Everyday Seasoned ‘Taco’ Beans

Inspired by this recipe.

  • 1 tablespoon chili powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried Mexican oregano
  • 1/2 teaspoon paprika
  • 2-3 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive or canola oil
  • 1/2-1 onion, chopped
  • 1-2 garlic cloves, minced
  • 1 15 oz can black or pinto beans
  • 1/2 cup salsa or diced tomatoes
  • 1/4 cup water
  • Mix spices together in bowl. Heat oil in skillet over medium-high heat, then saute onion and garlic for 2-3 minutes. Add spices and beans, stirring to evenly coat. Lower heat. Cook for 4-5 minutes, stirring often. If pan gets dry, add a tablespoon of water. Next add the salsa/tomatoes, and cook until most of the liquid evaporates. May keep adding water if pan seems dry. Taste and adjust spices as needed. Beans may be mashed a bit, or left whole. Serve with tortillas, chips, or taco shells.

    I’ve found these to be a perfect stand-in for ‘taco meat’. I also like to mix up the spices by adding a little cocoa, smoked paprika, molasses, cinnamon, and even GF beer for the water. Endless variations, for sure.

Day 11: Curry, Pickles, and Jel(lo)

(But, not together.)


You’ve probably heard of ‘three ingredient peanut butter cookies’ that are essentially (with a few variations), 1 cup of peanut butter, 1 cup of sugar, and 1 egg. Well, I’ve been thinking about some kind of healthy variation, as I love the idea of eating peanut butter cookies for breakfast. So, this was an experiment, here are the ingredients:

GF Everyday Peanut Butter Breakfast Cookie Experiment

-1/2 cup natural peanut butter
-1/4 cup oats
-2 tablespoons honey
-2 tablespoons brown sugar
-1 egg
-1/8 teaspoon baking soda

Mix all ingredients together and bake on lightly oiled sheet at 350F for 8-10 minutes.

I think these turned out very well, though almost cake-like because of the whole egg. Next time I’ll probably try using just the egg yolk. I think the sugar could be further reduced, especially when, like I did, chocolate chips are added.

Lunchtime Antics:


Remember those farmer’s market cucumbers I bought? Today I made pickles! I pretty much followed the recipe found here. I don’t actually like pickles, but I’ve always wanted to make them. It’s quite a fun process. These are of the ‘refrigerator’ variety, so I didn’t have to worry about canning.

Fresh dill for pickles.

Fresh dill for pickles.

After all that fun, it was time for lunch, something I’ve been craving for a while, Dum Aloo. I don’t have much experience cooking Indian food, so I stick to the directions, aside from adding more/less spices to taste. I found this recipe, but downsized it for the 3 Yukon Gold potatoes I had on hand. I also upped some of the spices, and reduced others. I added lots of peas, and had it alongside one of the English muffins with garlic + butter (my last-minute version of naan), and some cottage cheese (odd, but it worked):


I would definitely make the Dum Aloo again. The potatoes were perfectly tender, with a nice amount of spice.

Annnnd, then the fun continued:


Nearly two years ago, I purchased this ‘jel dessert’ from Vegan Essentials to put in someone’s stocking. I thought it was silly and novel, especially since Jell-o doesn’t get any press time in this house.


It was incredibly sweet! Wow; all sugar + a hint of cherry cough syrup. But definitely worth a try! Plus, vegan ‘jel’ gels in about an hour, so there isn’t much waiting.



More potting soil chia cereal.



Day 10: Dairy-Free Specialties + More

Today was a fun food day:


A fun little breakfast

The pancakes are made from this recipe at Healthy Indulgences. I won’t post the recipe, but here are the ingredients, with the changes I made:

5-6 tablespoons So Delicious coconut milk
1 large egg
1/4 cup GF oat flour
2 tablespoons coconut flour
1/4 teaspoon aluminum-free baking powder
1/8 teaspoon baking soda
pinch salt
2-4 tablespoons sugar
2 teaspoons canola oil

It made about 10 little pancakes. I’ve been searching for a good pancake recipe that isn’t all starch, and this is definitely a start. I loved them. I know these won’t work for folks who aren’t used to a slight “whole grain” taste, but certainly an incredible recipe. I’m toying with adding a bit of tapioca starch and more liquid, to lighten them up a bit. I’m no expert, but let’s just say I plan to become one, with the amounts of these I see in my consumption future.

The ‘sausage’ was made from leftover vegetable-burgers we had some time ago. Here is the recipe, from VegNews. I essentially followed the recipe, but used oat flour for all-purpose flour, and pulverized everything in the food processor. One issue: even after several minutes of cooking, these were soft and uncooked in the centers. I remedied this by microwaving them for 1-2 minutes, prior to browning in the skillet. If I wouldn’t have been rushed I would try baking them at 350F for 15-20 minutes to dry them out before trying to cook them in a skillet. Next time, I might -acutally- follow the directions and leave the tempeh in larger pieces. Very simple. For breakfast I cooked one with a bit of sage and fennel. Again, check out the recipe for directions, but here are the ingredients:

-all-soy tempeh
-balsamic vinegar
-GF oat flour.

And I had a side of potatoes cooked with a bit of sage. A funny, but delightful little breakfast!

Moving on…


I had the lost dose of my ‘medicine’, AKA kombucha.



Yes, that is a bowl of queso; such a perfect lunch! Wait though, it’s dairy-free. And it’s made with coconut milk. And cashews. And you should make it; here’s how. I halved the recipe, and made a few slight changes. Here is the list of ingredients I used to make Dreena Burton’s Vegveeta Cheese Dip:

1/4 cup raw cashews
1/2 tablespoon coconut oil (or use butter if you aren’t dairy-free)
3/4 tablespoons lemon juice
1 teaspoon apple cider vinegar
1/2 cup + 1-2 tablespoons So Delicious coconut milk (I’d like to try hemp milk)
3/4 teaspoon sea salt
1/2 tablespoon arrowroot powder
1/2 teaspoon paprika
1/4 teaspoon turmeric (for color)
(I skipped the mustard and used more spices than suggested)
1/2 tablespoons canola oil
3 tablespoons nutritional yeast
1/2 cup salsa, mixed in after finished cooking

Really, make this. It doesn’t -exactly- taste like cheese, but it is definitely competitive. I think it makes a wonderful base for other sauces/dips as well. Expect experimentation!

I’ll leave you with this thought, on that note:


Snack-time Strikes:


Yet another dairy-free treat: banana soft-serve ice cream. No ice cream maker involved. No sugar. One ingredient bliss. Choosing Raw’s Raw Banana Soft-Serve Ice Cream.

I doubt she’ll mind if I share this ‘recipe’ with you: break a banana (or two, or three, to be on the safe side) in a few pieces, then freeze until solid. Place frozen banana pieces in food processor, and process for 1-5 minutes, until completely smooth. It only takes about 1.5 minutes in my food processor to achieve the right consistency. Serve immediately, and be ready to surrender any skepticism. Zoom-in time:


If you’d like chocolate, add 1/2-1 tablespoon (probably more; taste it) cocoa powder before processing.

Time to make dessert! When it comes to making dessert, it definitely comes first, before dinner…


Thanks to the already-made lady fingers, I was able to put this tiramisu together very quickly. I used a recipe from Cook’s Illustrated, but only made 1/3 of what the recipe made. Next time, I think I’ll make a recipe that only uses whipped cream and mascarpone, without the egg custard. This was good though, really, no complaints.


Mediterranean Vegetable Pie

Mediterranean Vegetable Pie

I’m actually leaving you with an old dinner, as I ended up not feeling too well, and just snacked on remnants that weren’t worth photo-ing. This ‘Mediterranean Pie’ was inspired by this site. Check out her breathtaking photos. I used about half of the vegetables she suggested and placed them in a GF pizza crust I made (recipe almost perfected!). I loved the way it turned out. I actually made 3 small ones because I was worried that it might not cook very well if I made a giant one. Served with a small salad, it was perfectly satisfying! A new favorite, and a superb way to use up all kinds of vegetables.

Days 7/8/9: Feeding a Cold

Well, there was no escaping the cold/flu, this time around.


When you are sick, Vitamin Water tends to taste better than food.


That is quite possibly the simplest soup ever. I cooked 1/2 cup of basmati rice. Then I added a Rapunzel bouillon cube, and 2 or so cups of water to the pan. After it came to a boil, it was soup! If I would have felt better, I would have added some vegetables and even some butter beans. I also considered making brown basmati rice, but I wouldn’t have stayed awake through it’s cooking time, so I opted for the done-in-15 minutes white basmati.


Someone went to the store and came home with these. They were actually perfect to eat because of their simple ingredients and light crunch. They are $7/box, but a nice treat. They are good in that “grocery store cookie” kind of way.

Tea and cookie time:

And these:


Not my proudest decision, but for whatever reason, these are the sick-person-food of choice, in this house. They essentially dissolve in your mouth, which is perfect folks stuck in an illness-induced state of zoning. That would be, perfect for me.


The above neon occurrence is what I deemed “Mock Sweet Potatoes”, which is actually fitting since our grocery isn’t currently stocking them. It is about 1/2 cup of baby carrots, boiled with a chopped, medium-sized potato. I pureed it in the food processor, and it was dinner! And lunch. And breakfast the next day.


By the third morning I felt like “real” food, and was compelled by this post about English muffins. I promptly made the muffins, and drank a kombucha (my medicine) to my health. I figured that the kombucha would whip my immune system back into shape.

English muffin close-up

English muffin close-up

Check here for the recipe. I used rice flour in place of the sorghum and millet in place of the teff. Simple and satisfying. I can’t wait to experiment with different flour combinations. English muffins in less than an hour?! Yeah.

Day 6: Precursor to a Sick Day(s)

I wasn’t feeling too well, so my appetite was a bit random, to say the least. Here are the highlights, though. Remember that chia cereal? Well, here it is:


I mixed it with water this time, and I noticed a discrepancy on the package as it says to add 4 tablespoons (1/3 cup) of liquid, but 4 tablespoons is only 1/4 cup. So, I tried 2 tablespoons of chia with 4 tablespoons of water, and it gelled nicely. It looks like potting soil. I was surprised at how sweet this flavor was, but I wouldn’t want to eat a bowl of chia seeds on their own. It is definitely a “health food” type item. If you like whole grains, grassy flavors, and little seeds, this is for you. I am totally granola that way, so I love this stuff.

Next up was a bran muffin-top:


I essentially used this recipe, though I don’t have formal numbers as I literally threw in what I had on hand. I used rice bran for the wheat bran, cottage cheese in place of the Greek yogurt, added 3/4 cup shredded zucchini and raisins. I’ll have to perfect these, but check out the recipe, I’ve made it a couple times now, but I have yet to solidify a variation. I also halved the recipe. Another health-foodie item, but I used to love bran muffins.


A graham cracker + chocolate chip bowl. How nice! There were countless (literally) other snacks today, but I soon found out that apparently my appetite spikes wildly right before I get sick. Not a bad plan, I suppose.



Leftover millet salad, with last night’s millet, over a little spinach, a bunch of shredded zucchini, with a few black olives and green onions on top. The zucchini and millet went well together, almost taste tabbouleh-ish.


A quick walk to the store yielded a few packages of this salsa as it had a short date and was on sale for $1! But really, this salsa is arguably the best grocery store salsa one can buy. Plus, it deserves bonus points since it says “GF” right on the package. The mild is good, but the medium is probably my favorite. A little spicy for some though, so I stuck with the mild.


Uncooked rice pasta

Uncooked rice pasta

I wasn’t feeling the regular dinner, so I cooked up the last of this fancy-pants rice pasta. Though it was $7 for the bag, it has lasted for four meals. It looks like frills or lace, I bought it because it was beautiful (oh yeah, and GF).


And then I ate some of it, and got to sleep as quickly as I could.


What does a GF sick day look like? Stay tuned.