Baked Brunch Hash Brown Frittata. Vegetarian and Gluten Free

Ingredients

4 Medium Potatoes (Peeled & Shredded)

2 Green Onions (Sliced)

1/4 Cup Diced Green Peppers

1/4 Cup Diced Roasted Red Peppers

6 - 8 Grape Tomatoes (Sliced)

2 Tbsp Chopped Fresh Parsley

1/3 Lb Monterey Jack Cheese (Shredded)

3 Extra Large Eggs Scrambled

Salt and Pepper to Taste

1. Preheat Oven to 375 degrees. 
2. Lightly spray a 2 quart casserole with non stick cooking spray. 
3. Mix all the potatoes, vegetables and parsley in a large bowl and lightly toss until well combined. Season with salt and pepper.
4. Place 2/3 of the mixture into the greased casserole. 
5. Evenly pour eggs over entire mixture. 
6. Spread cheese over top of eggs. 
7. Add remaining potato and vegetable mixture to top. 
8. Place in pre-heated oven and bake uncovered for 45 - 55 minutes until top is slightly brown. 
9. Remove from oven and let set about 2 - 3 minutes. 
10. Serve hot and Enjoy!!!

Note:

You can use frozen potatoes, but I like to use fresh potatoes for better flavor and lower cost. 

Product Test - The Really Great Food Company

The Really Great Food Company is based out of St. James, NY which is close to home, here on Long Island. Since 1991, The Really Great Food Company has produced the highest quality baking mixes for people with special dietary needs,including gluten free, wheat free, soy free, dairy free and casein free baking mixes.

We recently got to try two of their products which came with a catalog of all they carry for future orders. They are also available online and you can click their banner at the bottom of this post to view their site. 

The first product we tried was The Really Great Food Company Classic Pancake Mix. 

The directions were easy to follow, and there is even the option of using soy or rice milk in the mixture to keep it gluten free. We have tried other brands of Gluten Free Pancake mixes, but the was the best so far. The pancakes were fluffy and golden brown, and absolutely delicious. In the "sneak" test on the children, they had no Idea it was Gluten Free. 

The next product we tried was The Really Great Food Company Brownie Mix. Like the pancakes, the finished product did not disappoint at all! The brownies were perfectly moist and and were gone in a flash as soon as everybody got a taste. 

We would definitely recommend  The Really Great Food Company for all of your Gluten Free needs, and their online ordering makes it easy to enjoy many  different gluten free products that may not be found in your neighborhood grocery store. 

The Really Great Food Company

Avocado Stuffed Chicken Breast

4 Boneless Chicken Breasts

2 Avocados 

2 Tbsp Lemon Juice

2 Large Cloves of Garlic Crushed

10 Cherry Tomatoes Diced

1/2 Cup Vidalia Onion Diced

1/4 Cup Roasted Red Pepper

1 Tsp Fresh Chopped Basil

1 Tsp Fresh Chopped Oregano

1/2 Tsp Fresh Chopped Lemon Thyme

3 Tbsp Olive Oil 

Paprika 

Salt and Pepper to Taste

For Sauce:

1 Cup Chicken Stock

2 Tbs Onion

1 Clove Garlic Crushed

2 Tbsp Butter

2 Sprigs Lemon Thyme Chopped

Salt and Pepper to Taste 

1 Tbsp Corn Starch

1/4 Cup Water

1. Preheat Oven to 350 degrees. Lightly oil baking sheet with half of the olive oil. 
2. Slice chicken in half, opening like a butterfly, and pound with meat mallet to about 1/4 inch. 
3. Season chicken with salt and pepper. Set aside.  
4. Cut Avocados down to pit, twist halves and separate. 
5. Carefully strike pit with a sharp knife, twist, remove, and discard pits. With a large spoon, carefully scoop avocado halves from skin, slice and chop. 
6. In a large bowl, combine avocado, onions, tomatoes, peppers, lemon juice and herbs. Season with salt and pepper. 
7. Lay chicken on a flat surface and spoon avocado mixture on to each piece, reserving about 25% of the mixture. 
8. Roll each piece tightly around mixture, tucking ends and place seam side on oiled baking sheet.
9. Drizzle remaining oil over tops of chicken and season with paprika. 
10. Bake at 350 degrees for 35 minutes. 
11. While baking, preheat a small skillet and melt butter. Add onions and garlic, saute onions over medium heat until onions just begin to soften. 
12. Add chicken stock and simmer about 10 minutes until slightly reduced. 
13. Mix water and starch until well blended, and add to skillet and stir until thickened. Stir in remaining avocado mixture. 
14. Serve Chicken with Quinoa or Rice, and your favorite Vegetable. Spoon sauce over each piece and enjoy.

Here is what Living Without Magazine said about our Blog

Living Without - Exploring Our GF Cyber-Community

Exploring Our GF Cyber-Community

3Posted by Living Without editor Alicia Woodward at 04:43PM in blog - Comments: (1)

May 23, 2012

May is a banner month for those with food sensitivities and allergies. It's National Celiac Awareness Month, and last week was both Food Allergy Awareness Week and National Eosinophil Awareness Week.

In the spirit of sharing good information and strengthening community during May and beyond, I’m circling back to our wonderful GF bloggers (many also blog about food allergies)—those dedicated, creative people who are setting cyberspace on fire with their energy, enthusiasm and ideas, not to mention their delicious recipes.

A few weeks ago, I put the word out for people to write in about their favorite GF bloggers. As a start, here's a tiny handful of the many responses we received, an exploration into a few small corners of the GF cyber-community.

Take a look for yourself. Also, continue to let us know what websites you find helpful and use most out there! We’ll be sharing many more websites as the weeks go by.

healththroughgf.blogspot.com – OK, I’m a sucker for men who cook for their wives. Steve Davis is a newbie who’s trying the GF diet to benefit his wife who has multiple sclerosis and himself. We wish them both success and good health. Here’s what a reader told us:

–- “The best! He’s doing [this] to help himself and especially help his wife who has MS. Amazing people! And wonderful recipes there so good!”

2 Months Gluten Free Approaches

We are coming upon our 2 month mark on Gluten Free! We didn't start out on this path as a way to lose weight, but to relieve symptoms I have been having due to my "Gluten Intolerance" and because I heard it would help relieve some of the effects of Multiple Sclerosis, which my wife suffers from in it's secondary progressive form. I still do not know if what i am experiencing is Celiacs Disease, and I am not going to get into the details of what Celiac sufferers go through. let's just say many of the symptoms are digestive in nature. I admit that I have diagnosed myself as at least gluten intolerant. This week Miley Cyrus came under fire for "putting herself" on a gluten free diet, with dietitians stating that it is dangerous to put yourself on without the aid of a Dr. I strongly disagree with these statements. Any diet you go on, whether with the aid of a physician or not, is all about making good choices and positive changes in your life. I did not make this change for weight loss. Neither did my wife. However, we have both seen nothing but positive results in the way we both feel. I for one, feel that due to the fact that I have eliminated Gluten completely, the healthier foods that I am intaking are providing me with the nutrients that were "being flushed" due to my body not properly digesting and processing my meals. I'm able to sleep better at night, and have more energy during the day. My wife has gained a lot more energy during the day, eliminating daily naps, and on the other side of the spectrum of symptoms, has stopped taking a daily pro-biotic, as what was much needed due to constipation caused by her MS. Our pantry is also stocked a lot healthier, and we find ourselves reading labels more, which is benefiting the rest of the family by being more conscious in what they eat. And why the picture of the scale you ask?? I have lost 12 lbs since our change!! Imagine how much more I will lose as I step up my activity and visits to the gym!!

Gluten-Free Diet for Multiple Sclerosis

Courtesy of Livestrong.com

Multiple sclerosis and celiac disease are both disorders in which the autoimmune system mistakenly perceives its own tissue as a threat and launches an attack. With MS, the assault is directed at the myelin sheath, the protective covering for nerves in the brain and spinal cord. With celiac disease, the lining of the small intestine comes under fire whenever foods containing gluten, proteins found in wheat, barley and rye, are consumed. Scientific studies have shown that celiac disease occurs much more frequently in people with MS than in the general population, leading to speculation that a gluten-free diet might help relieve MS symptoms.

Read more: http://www.livestrong.com/article/464396-gluten-free-diet-for-multiple-sclerosis/#ixzz1q3SsiPLt