Tag Archives: Gluten-Free
Who says hash needs potatoes? If you’re going gluten-free or trying to lower your gluten intake, this is the perfect weekend brunch recipe. The fresh spinach and nutty grains balance the earthy sweetness of the beets. Another alternative would be to double the recipe and make a big batch of the grains at the start of the week and add an over-easy or poached egg in the morning.
Makes 2 servings
- 2 slices bacon, chopped
- 1 cup (250 ml) chopped onion
- 11⁄2 cups (375 ml) hot cooked certified gluten-free whole grains
- 1 can (15 oz/425 mL) whole beets, drained and diced
- 1⁄2 cup (125 ml) ready-to-use gluten-free vegetable or chicken broth
- 6 cups (1.5 L) packed baby spinach leaves
- 2 large eggs, poached
- In a large skillet, cook bacon over medium-high heat until crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Drain off all but 1 tsp (5 mL) fat from skillet.
- Add onion to the skillet and cook, stirring, for 5 to 6 minutes or until softened. Add grains, beets and broth; reduce heat to medium and cook, stirring up bottom crust two to three times, for 10 to 12 minutes or until warmed through and browned. Add spinach on top, cover and cook for 1 minute, until wilted. Stir spinach into hash.
- Divide hash between two plates. Top each with a poached egg and sprinkle with bacon.
- For the grains, try amaranth, millet, quinoa, rice or sorghum.
- You can replace the canned beets with 11⁄2 cups (375 mL) freshly cooked (steamed, boiled or roasted) diced beets.
- To poach the eggs, pour enough water into a medium skillet to reach a depth of 11⁄2 inches (4 cm). Add 1⁄2 tsp (2 mL) fine sea salt and bring to a simmer over medium heat. Crack each egg into a separate custard cup. Gently slide one egg at a time into the simmering water and simmer for 2 to 3 minutes or until egg whites are set (the yolks will be only partially cooked); cook longer for more firmly set yolks. Using a slotted spoon, carefully transfer eggs to hash.
By: Abigail Keeso
I was inspired by a kale quinoa burger recipe I had seen floating around but the only problem was that it was packed full of unclean ingredients like processed cheese and bread crumbs. I swapped the dirty out and brought in the clean and voila! Perfection for my #thatcleanlife Spring Break Detox Challenge.
I called it a fritter but really, it could work as a burger. It’s best served on a bed of greens topped with the delicious Tangy Avocado Sauce. 100% clean and so, so, soooo delicious. Packed full of protein, dark leafy greens and topped with a dose of healthy fat with a zing of vitamin C. I like to make up a double batch, cook em’ all up and then freeze them. They are great to pull out of the freezer and reheat when you are running short on time.
So without further ado, here’s the recipe:
By: Lindsay Kyte
Are you gluten free?
Gluten. Intolerant. The diagnosis landed on me like a ton of bagels last June. Sure, it’s a minor problem in the grand scheme of things. But when a take-out sandwich proves impossible and you’d stab someone in the eye for a bite of chocolate cake, it’s hard to get that “bigger perspective.”
Last August, at a wedding, I sat across from a woman who was picking at the same boring, gluten free meal as my own. She casually mentioned on her recent trip to France, she was able to eat every flour-based product she encountered. “The flour is different in Europe,” she insisted. Six weeks later, I was in France and contemplating whether or not I should delve into a basket of crispy baguettes. (more…)