Gluten Free Breakfast Cheesecake Recipe

ricotta-cheesecake

I have found that taking the gluten out of my diet has tremendously helped me feel so much better including my digestive health. I was never officially diagnosed with IBS (Irritable Bowel Syndrome), but the amount of cramping and other issues made me look into finding relief. Yes that pun was intended as I was suffering daily. I am not saying you have to remove wheat from your diet, but there are many studies on the subject. If you are having digestive issues, skin issues like eczema, psoriasis, and dandruff then it is worth learning more.

I am always looking for fun ways to eat protein but not miss all my old recipes that mostly use wheat. Gluten Free Breakfast Cheesecake Recipe is such a recipe. This is a delicious but healthy treat that you can eat for breakfast! It is also a great recipe that even your picky eaters will love it! This recipe came from the Wheat Belly 30-Minute (Or Less!) Cookbook. I will be honest and I found it a little dry so the next one I made, I used 1/4 cup of coconut flour which helped. Also, if you defrost some frozen fruit like strawberries or raspberries on top a slice, it adds some nice liquid and a great flavor. I also used 1/2 cup of coconut sugar as I am not a huge fan of Stevia. I also use less sweetener as I find some recipes use too much. That’s just my personal preference.

INGREDIENTS:
4 eggs, separated (meaning separate the yolk from the white)
1 Cup Ricotta Cheese (room temperature)
1/2 Cup Coconut Flour
Sweetener equivalent to 3/4 Cup Sugar
4 tsp Lemon Juice
1 tsp Vanilla

COOKING INSTRUCTIONS
1) Preheat the oven to 375° F and grease a 9×9 baking pan and preferably a glass dish. You can lightly spray with a baking spray and I use an Olive Oil one.
2) Beat egg whites until peaks form.
3) Use another bowl and combine flour, cheese, sweetener, lemon juice, egg yolks, vanilla and beat until smooth.
4) Then you will gently fold egg whites into cheese mixture until combined.
5) Pour into the baking pan and bake for 20 minutes or until edges begin to brown. You will stick a knife or toothpick in the center and if it comes out clean, then it’s ready to be pulled out.
6) Cool Slightly and then serve.

Gluten Free Breakfast Cheesecake Recipe
Print Recipe
Cheesecake recipe so healthy you can eat it for breakfast. This is a gluten free cheesecake that is good for even picky eaters.
Servings Prep Time
8 slices 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 slices 10 minutes
Cook Time
30 minutes
Gluten Free Breakfast Cheesecake Recipe
Print Recipe
Cheesecake recipe so healthy you can eat it for breakfast. This is a gluten free cheesecake that is good for even picky eaters.
Servings Prep Time
8 slices 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 slices 10 minutes
Cook Time
30 minutes
Ingredients
Servings: slices
Instructions
  1. Preheat the oven to 375° F and grease a 9x9 baking pan and preferably a glass dish. You can lightly spray with a baking spray and I use an Olive Oil one.
  2. Beat egg whites until peaks form.
  3. Use another bowl and combine flour, cheese, sweetener, lemon juice, egg yolks, vanilla and beat until smooth.
  4. Then you will gently fold egg whites into cheese mixture until combined. Pour into the baking pan.
  5. Bake for 20 minutes or until edges begin to brown. You will stick a knife or toothpick in the center and if it comes out clean, then it's ready to be pulled out.
  6. Cool Slightly and then serve.
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Quinoa Protein Breakfast Snack Bars Recipe

granolabars1

Quinoa Protein Breakfast Snack Bars Recipe
This is a great breakfast or snack bar that has 10 grams of protein and 5 grams of fiber which will keep you fuller longer. It uses quinoa and chia seed instead of wheat or flour and has more protein. You may have trouble finding Quinoa Flakes at your store so you can find it Quinoa Flakes Here on Amazon.

You can substitute part of the quinoa for old-fashioned rolled oats which is a prebiotic and good for good bacteria in your gut. I did make sure mine was gluten-free and read the back label to make sure it wasn’t cross-contaminated. Of course you can leave it out. You can also substitute the blueberries for an equal amount of strawberries, or instead substitute the berries for chopped dark cherries and chopped 85% dark chocolate. Either way you can’t go wrong with these delicious combinations.

This is what the mixture looks like once it’s mixed and put into the baking dish. Those are blueberries.
granolabars3

INGREDIENTS:
1/2 Cup either fresh or frozen blueberries
1/3 Cup Almond Butter
2 Eggs
2 tsp Stevia Powder
1 Cup Quinoa Flakes (it will say Quinoa Flakes on the box)
1 Cup Unsweetened Grated Coconut
2/3 Cup Vanilla Whey Protein Powder (unflavored is just as good)
1/4 Cup Ground Flaxseeds (I used ground golden flaxseed)
1 tsp Pure Vanilla Extract
1/2 tsp Ground Cinnamon (I prefer to use Ceylon Cinnamon)
1/4 Ground Cloves or Cardamom

COOKING INSTRUCTIONS
1) Preheat the oven to 400° F and line an 8×8 baking dish and preferably a glass dish. You can lightly spray with a baking spray and I use an Olive Oil one.
2) Next combine the almond butter, berries, eggs and stevia. Use the back of a spoon to mash gently.
3) Then add the rest of the ingredients and mash it with a fork until it forms a crumbly and thick mixture.
4) Now press the mixture into a 8×8 glass dish or baking pan.
5) Bake for 8 to 10 minutes or until the top starts to brown and the edges are firm.
6) Then pull out the oven and allow to cool completely.
7) Finally cut into 8 bars and serve.

Quinoa Protein Breakfast Snack Bars Recipe
Print Recipe
This is a great breakfast or snack bar which contains 10 grams of protein and 5 grams of fiber which will keep you fuller longer. It's the perfect on the go breakfast or snack. You can easily keep it in your purse or briefcase.
Servings Prep Time
8 Bars 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 Bars 15 minutes
Cook Time
10 minutes
Quinoa Protein Breakfast Snack Bars Recipe
Print Recipe
This is a great breakfast or snack bar which contains 10 grams of protein and 5 grams of fiber which will keep you fuller longer. It's the perfect on the go breakfast or snack. You can easily keep it in your purse or briefcase.
Servings Prep Time
8 Bars 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 Bars 15 minutes
Cook Time
10 minutes
Ingredients
Servings: Bars
Instructions
  1. Preheat the oven to 400° F and line an 8x8 baking dish and preferably a glass dish. You can lightly spray with a baking spray and I use an Olive Oil one.
  2. Next combine the almond butter, berries, eggs and stevia. Use the back of a spoon to mash gently. Then add the rest of the ingredients and mash it with a fork until it forms a crumbly and thick mixture.
  3. Now press the mixture into a 8x8 glass dish or baking pan. Bake for 8 to 10 minutes or until the top starts to brown and the edges are firm. Then pull out the oven and allow to cool completely. Finally cut into 8 bars and serve.
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Homemade Gluten Free Granola Fixate Recipe

granola1

After making this extremely delicious Homemade Gluten Free Granola Fixate Recipe, I can never go back to store bought again. I can hear you already thinking, no way this can’t be that good. Oh but it is! It is a very hearty and filling granola that tastes fantastic as a yogurt topping. I think it tastes good just right out the bowl. This recipe came from the Fixate Cookbook.

This is a gluten free and vegan recipe. I used the gluten free old fashioned rolled oats instead of Quinoa. I omitted the sea salt this time since I didn’t have any. It was really easy to make and I have a full bowl of granola. This recipe makes 30 servings of 2 tbsp so almost 2 cups worth. Just 2 tbsp shy of a full 2 cups. If you are watching carbs, then you will be pleased to know it has 12g for 2 tbsp and 2 grams of fiber with 5 grams of sugar and 2 grams of protein.

INGREDIENTS:
2 1/2 cups of quinoa flakes or gluten free old fashioned rolled oats
1/2 cup sliced raw almonds
1/2 cup chopped raw walnuts
1/2 cup shredded unsweetened dried coconut
1/4 cup chopped dried apricots
1/3 cup unsweetened dried cranberries
1 1/2 tsp ground cinnamon
1/4 tsp sea salt (or Himalayan salt)
1/4 cup pure maple syrup
3 tbsp extra-virgin organic coconut oil
1/2 cup unsweetened applesauce

COOKING INSTRUCTIONS
First you will Preheat the oven to 300° and you will line the cookie sheet with foil. You might want to add a light spray of Pam or cooking spray.
Then you will combine all the dry ingredients together in a mixing bowl and mix well. I used a bowl that has a lid and shook the bowl to mix. A lot more fun that way.
Next you will cook the maple syrup, coconut oil, and applesauce in a small saucepan over low heat and stir it for the entire cooking time of 4 to 5 minutes. You want to make sure the oil has melted out.
Then pour the syrup mixture over the dry oat/flake mixture stirring it until it’s all well coated and place the mixture onto the cookie sheet in a thin layer.
You will bake the granola mixture for 40 to 45 minutes and you will take it out the oven and stir the mixture about every 15 minutes. Bake the granola until it’s a light golden brown color and it will be crisp. Allow it cool and store it in a tupperware type container. Maybe you would prefer a glass mason jar.

Remember a serving size is 2 tablespoons.

Homemade Gluten Free Granola Recipe
Print Recipe
This is a gluten free and vegan recipe and some would call it paleo. I used the gluten free old fashioned rolled oats instead of Quinoa. I omitted the sea salt this time since I didn't have any. It was really easy to make and I have a full bowl of granola. This recipe makes 30 servings of 2 tbsp so almost 2 cups worth. Just 2 tbsp shy of a full 2 cups.
Servings
30 2 tbsp
Servings
30 2 tbsp
Homemade Gluten Free Granola Recipe
Print Recipe
This is a gluten free and vegan recipe and some would call it paleo. I used the gluten free old fashioned rolled oats instead of Quinoa. I omitted the sea salt this time since I didn't have any. It was really easy to make and I have a full bowl of granola. This recipe makes 30 servings of 2 tbsp so almost 2 cups worth. Just 2 tbsp shy of a full 2 cups.
Servings
30 2 tbsp
Servings
30 2 tbsp
Instructions
  1. First you will Preheat the oven to 300° and you will line the cookie sheet with foil. You might want to add a light spray of Pam or cooking spray.
  2. Then you will combine all the dry ingredients together in a mixing bowl and mix well. I used a bowl that has a lid and shook the bowl to mix. A lot more fun that way.
  3. Next you will cook the maple syrup, coconut oil, and applesauce in a small saucepan over low heat and stir it for the entire cooking time of 4 to 5 minutes. You want to make sure the oil has melted out.
  4. Then pour the syrup mixture over the dry oat/flake mixture stirring it until it's all well coated and place the mixture onto the cookie sheet in a thin layer.
  5. You will bake the granola mixture for 40 to 45 minutes and you will take it out the oven and stir the mixture about every 15 minutes. Bake the granola until it's a light golden brown color and it will be crisp. Allow it cool and store it in a Tupperware type container. Maybe you would prefer a glass mason jar.
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Fiber Rich Muffins Recipe

glutenbranmuffins

I am trying to add in more fiber to my diet. Women should eat a minimum of 25 grams per day and men should eat at least 35 grams. Since most Americans don’t eat enough fiber, I was excited to find this delicious recipe. Each muffin has a 3 grams of fiber with 5 grams of protein. I used Hodgson Mill Quinoa and Flax Hot Cereal. The recipe is on the back of the box but I did tweak it a little bit.

INGREDIENTS:
1 Cup Hodgson Mill Quinoa and Flax Hot Cereal
1 Cup Bob’s Red Mill Gluten Free All Purpose Flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar (I used raw sugar)
1 cup carrots, shredded
1 cup apples, peeled and chopped
1/2 cup milk (I used skim)
2 eggs (or 4 egg whites)
1/4 cup oil (I used grapeseed oil)
1 tsp vanilla
1/2 cup chopped pecans or walnuts

COOKING INSTRUCTIONS:
Preheat your oven to 400°. Next put in 12 muffin cup paper liners or use a light spray of cooking spray so it doesn’t stick to the pan. Blend dry ingredients together first and mix until blended. Then add in wet ingredients and mix until blended. Then spoon into muffin cups.

Bake for 20-22 minutes or until golden brown. Not sure if they are done, then stick a toothpick or butter knife in the middle of a muffin. If it comes out clean, then it’s done.

Fiber Rich Muffins Recipe
Print Recipe
These muffins are a delicious way to add in more fiber into your diet.
Servings Prep Time
12 muffins 15 minutes
Cook Time
20-22 minutes
Servings Prep Time
12 muffins 15 minutes
Cook Time
20-22 minutes
Fiber Rich Muffins Recipe
Print Recipe
These muffins are a delicious way to add in more fiber into your diet.
Servings Prep Time
12 muffins 15 minutes
Cook Time
20-22 minutes
Servings Prep Time
12 muffins 15 minutes
Cook Time
20-22 minutes
Instructions
  1. Preheat your oven to 400°. Next put in 12 muffin cup paper liners or use a light spray of cooking spray so it doesn't stick to the pan.
  2. Blend dry ingredients together first and mix until blended. Then add in wet ingredients and mix until blended. Then spoon into muffin cups.
  3. Bake for 20-22 minutes or until golden brown. Not sure if they are done, then stick a toothpick or butter knife in the middle of a muffin. If it comes out clean, then it's done.
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Make Ahead Egg Patties Recipe

eggpatties-recipe1

We all know that breakfast is the most important meal of the day. This Make Ahead Egg Patties Recipe is a great source of protein. I have read many different weight loss books which cite studies of people who lose more weight when they eat eggs. You can search it for yourself but this is a general consensus of many studies done. I just know I do feel fuller when I eat eggs especially as my first meal of the day.

This is a great recipe to make ahead for the week when you are too busy to cook each morning. This is also good for the kids to eat before school. The best part of this recipe is you can add more ingredients if you wish. This egg patties recipe is just a basic one so comment below if you add other ingredients like shallots, cheese, mushrooms, spinach or something else? Crumbled bacon. Yum! The combinations are endless.

*QUICK NOTE: We use cage-free and free range eggs. We are very fortunate to have a friend who raises chickens for eggs and I do know these are allowed to roam during the day and in a coop at night. They also get to eat lots of bugs. The yolks are such a deep yellow almost orange tint. So fresh and taste better than any store bought eggs. Plus I pay $3 a dozen which is very affordable.

I use a pyrex glass casserole dish size 9×13 to cook the patties in. It’s a great size to use. I also put my glass dish on top of a cookie sheet as it is much easier to put in and take out the oven after it’s cooked. I also use Pam cooking spray so it doesn’t stick to the glass dish.

eggpatties-recipe2

INGREDIENTS:
12 eggs
Seasoning (Optional)
*Again add any additional ingredients if you desire but this is good just plain with seasoning.
Pam Spray (I use Olive Oil version)

eggpatties-recipe3

COOKING INSTRUCTIONS:
Preheat your oven to 350°.
Next crack open the dozen eggs in a bowl and add seasoning and any additional ingredients if you wish and mix with a fork to scramble them.
Then after you have sprayed your glass dish with the Pam spray pour the eggs into the glass dish.
Put the dish into the oven and bake for 35 minutes.

eggpatties-recipe4

After the eggs have cooked, take out of the oven and let cool before cutting into slices. Don’t worry if the eggs look poofy as it will settle down after you cut them. You can also stick a butter knife in the middle and if it comes out clean then it’s done. You will slice them into squares. We cut them into 10 squares and that way we have one each to eat or you can eat two squares Monday thru Friday. Each square is like 1 egg. Store them in an air tight container and put into the fridge. Just put a slice and reheat for a minute when you are ready to eat.

Make Ahead Egg Patties Recipe
Print Recipe
Great breakfast to make ahead on a Sunday to eat each day during the week and store in the fridge. Just reheat for a minute.
Servings Prep Time
10 5 minutes
Cook Time
35 minutes
Servings Prep Time
10 5 minutes
Cook Time
35 minutes
Make Ahead Egg Patties Recipe
Print Recipe
Great breakfast to make ahead on a Sunday to eat each day during the week and store in the fridge. Just reheat for a minute.
Servings Prep Time
10 5 minutes
Cook Time
35 minutes
Servings Prep Time
10 5 minutes
Cook Time
35 minutes
Ingredients
Servings:
Instructions
  1. Pre-heat your oven to 350°.
  2. Spray a 9x13 pyrex glass casserole dish with Pam Spray or non-stick spray. I also put the dish on top of a cookie sheet as it's easier to put in or take out the oven.
  3. Crack open the dozen eggs in a bowl and add seasoning and any additional ingredients if you wish and mix with a fork to scramble them.
  4. Pour the eggs into the glass dish.
  5. Put the dish into the oven and bake for 35 minutes. Pull out the eggs when they are done and you can stick a butter knife in the middle. If it comes out clean, then the eggs are cooked. If not, then put back in the oven for another 3-5 minutes or until cooked.
  6. Allow to cool and cut into 10 square slices (or as many or as little as you would like). Store in an airtight container and in the fridge. Reheat each square for a minute when ready to eat during the week.
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