Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish

A Risotto Recipe to Warm You Up

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I can’t believe I haven’t posted this yet! This risotto is so yummy and comforting now that it’s getting cold. I made this right after the NCLEX — the boards to become a registered nurse — and it was a welcome distraction. There’s something so therapeutic about making risotto with all the stirring and mixing. I had this idea for a pumpkin leek combination and something about it seemed like it needed some bacon. For a curve ball, I used a dry red wine (since that’s what I had), but I think it adds some depth of color to this fall dish. I should also admit I’m not sure if it made a true 7 or 8 cup batch between all my “tastings” oops. . . Here’s a recipe for Pumpkin Leek Risotto with Turkey Bacon to soothe your soul and warm you to your toes.

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Breakfast/Brunch, Entrée, Gluten-Free, One Pot Dish

An Excuse for Pizza for Brekkie!!

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Remember I promised a sweet potato crust in the near future? Well, it happened. Better than expected actually. This is most definitely a keeper. Thanks to Popsugar Fitness, the crust is essentially two ingredients: mashed sweet potato and almond flour (and baking soda if we’re getting technical). Turkey bacon adds that amazing smoky, salty and savory flavor with less calories than traditional bacon. To be a true breakfast pizza, the eggs were baked to perfection. The only downside of this recipe is the double baking to cook the eggs, which caused the crust’s edge to just burn in some places. All in all, this sweet potato crust is still pure perfection. Combine this crust with wanting to make a breakfast pizza and you have the perfect storm for brunch. Now I have a winning brunch line up — my quiche * along side this Sweet Potato Crust Breakfast Pizza.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up

Getting Gritty for Grits

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I used to be an unusual breakfast eater when I was little. Like mashed potatoes for breakfast odd. My parents used to live in Savannah, Georgia and as a stint to please my savory breakfast preferences, my mom introduced cheesy grits in elementary school. As a New Englander, they’re deliciously different. Grits are finely ground corn kernels and have a “grittier” texture than oatmeal or cream of wheat. We just rediscovered them for a dinner comprising of pot roast and grits, which graced the cover of Southern Living. I took my old cheesy grits and added bacon for flavor and spinach for color — you’d never know there’s spinach in there. Although they’re mostly used in Southern cuisine and with savory dishes, you might see a sweeter take in posts to come. Enjoy your Cheddar Grits with Bacon & Spinach, y’all!

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Breakfast/Brunch, Entrée, Gluten-Free, Meal Prep

Crazy for Quiche

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This blog is in dire need of some breakfast recipes. Why not a quiche? This Gluten-Free Kale Egg White Quiche with Turkey Bacon (or a variation of this) is what I would make ahead of time and have for breakfast before class. It’s quite simple, definitely worth taking the time to make, and makes your kitchen smell delicious as it bakes. When I went to the Farmer’s Market in Ithaca, I usually bought kale, but always ended up with too much; it just sat in my fridge, begging to be used. By sautéing the kale and throwing it in a quiche, I never felt like I wasted the kale or any vegetables left in my fridge. If you want to reduce your veggie waste even more, you can even chop the kale stems and add them to the quiche because they cook down like zucchini. Once you have this base recipe, it’s so easy to vary the vegetables, meat, and/or cheese to what you have or to exactly what you want. Add a crust! Use peppers or spinach or swiss chard. Throw in some parmesan or switch turkey bacon for reduced fat breakfast sausage or ham. (Also, no one ever said quiche has to be for breakfast. I’ve had it for dinner, when you just don’t want to lift a finger in the kitchen.) There’s no way you can mess this quiche up — any combo will be delicious!

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