One thing being injured has allowed me to do is cook, a lot. If I’m sitting around the house watching it rain outside, I may as well be doing something productive! Plus, I really enjoy cooking/baking in large quanities so that I can freeze some for another day!
I’ve also been on my computer a lot, and have come across some great Gluten Free blogs that I’ve been trying recipes from. My favorite so far featured this months Go Ahead Honey, it’s Gluten Free recipe.
My favorite muffin I’ve made so far was from the ladies over at Sweet Cheeks . These grain free muffins are made out of almond meal (which I made with almonds with a food processor) and were delicious! I enjoyed them for breakfast on my nice sunny deck with some fresh berries and yogurt. I’m so happy that spring is here!
Erin and I also tried out the Sweet Cheeks recipe for their egg chick muffins . These are DELICIOUS! We made a batch of four yesterday (the recipe makes 6) ate one each, and saved the other two for later! If you make one thing for your next brunch, I definitely recommend these! Especially because they can be made in advance and reheated later! We also made some gluten free chocolate chip pancakes and served them with a mixed berry compote. YUM!
Then last night, I set my one good arm about to grating a TON of potatoes, but it was totally worth it this morning! Izzy’s, a breakfast place in Crested Butte, turned me on to Latke’s a couple years ago. With overeasy eggs, apple sauce, or anything else that sounds yummy, they’re a great addition to breakfast!
2 lbs Potatoes
3/4 large onion
1/3 cup gf flour
Grate both the onion and the potatoes into a large bowl.
Add the eggs and flour into the mix. After mixing together, pour the mixture into a strainer and squeeze as much moisture out as possible. I like to put a plate on top to the strainer to add more pressure to the potatoes.
Make the potato mixture into little pancakes and fry 2-3 minutes each side.
Easy! (Just maybe not the grating 2 lbs of potatoes with one arm bit).