Tag Archives: gluten free

Food, Recipes

Easy Egg Bake (Gluten-free, Low-Carb, Keto)

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This is an easy, peasy meal that can be put together in under 30 minutes — great for meal prep, breakfast, lunch or even a quick supper. It’s also a great way to finish of any leftover veggies or meats that you have in the fridge

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Ingredients

  • 1/2cup Cheddar cheese, grated
  • 1/2 cup White mushrooms, chopped
  • 1 small Onion, diced
  • 1 Roma tomato, diced
  • 1/4 cup Broccoli*
  • 12 Eggs, scrambled
  • 3-4 tbsp Cream (without carrageenan, if possible)
  • 2-3 strips of Bacon, chopped
  • Salt & pepper, to taste

*feel free to add whatever veggies you have around

In a large skillet or baking pan, cook up the chopped bacon. Remove the bacon from the skillet and add all the veggies. Toss till cooked and soft. Remove from heat and let cool. While veggies cool off, whisk eggs with cream and salt & pepper to taste. Pour egg mixture on top and with a fork, move the veggies around so the egg get in between the cracks. Sprinkle the chopped bacon and grated cheese on top and bake in preheated oven at 350F for 30 minutes.

Tip

Make this in a large skillet that is oven safe so you don’t have to wash too many dishes

Food, Recipes

Low Carb & Gluten-free Eggplant Lasagna

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This is by FAR my favorite recipe ever! Words cannot begin to describe how much I love this eggplant lasagna: cheesy, gooey, hearty and delicious. What is there not to like? to all you low-carbers, I STRONGLY suggest you try this one!!!

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Prep time:                                     Bake time: 20 minutes

Ingredients:

  • 3 medium sized Eggplant, sliced
  • 1 Onion, fried
  • Mushrooms
  • 1 Small can Tomato sauce, low carb
  • 1 container Cheese, cottage
  • 500g Cheese, Cheddar or Mozzarella, grated
  • Parmesan
  • Olive oil

Wash the eggplant and cut off the ends, slice it into thin, lasagna-thick noodles and steam for 5 minutes. Coat each Eggplant slice with a bit of olive oil, salt and pepper and bake until soft at 350F. While that cooks, chop the onion and the mushrooms and fry in a pan. Add a bit of the tomato sauce to the pan with the mushroom-onion mix, to give it slightly pastey consistency.

**You can layer anything into the lasagna, usually I put in minced meat and/or bacon.
Layering:
Coat the bottom of the pan with a thin layer of pizza sauce, then eggplant, cheddar, onion-mushroom-tomato sauce mixture, another layer of eggplant, repeat. On the top, cover with cheese and parmesan. Cover with foil and place in the oven for 15 minutes at 400F and then put on broil without the foil for 5 more minutes.

Bon appétit my Keto friends!