Baked Eggs in Tomato Cups

In this light and delicious dish from FabFitFun, fresh tomatoes provide the perfect vessel for baked eggs. The recipe utilizes fresh summer time ingredients like tomatoes and corn to a create a simple yet amazing breakfast.

Baked Eggs in Tomato Cups
Gluten Free
Serves One

Ingredients--
2 medium-large tomatoes
1/4 cup fresh corn kernels
1/2 cup liquid egg substitute
1/4 tsp chives
2 tsp grated Parmesan cheese
Salt and pepper

1. Preheat oven to 350 degrees.

2. Spray a baking dish (large enough to hold both tomatoes) with nonstick spray.

3. Using a serrated knife, cut off the tops of the tomatoes (about 1/2 inch).

4. With a small spoon or melon ballet, gently remove seeds and inner membranes of tomatoes, being careful not to break through flesh of tomato.

5. Place tomatoes in baking dish ad season with salt and pepper.

6. Divide corn evenly between the two tomatoes.

7. In a small bowl, whisk together eggs, salt, pepper, and chives. Pour half of the egg mixture into each tomato. Sprinkle the tips of tomatoes with Parmesan.

8. Bake tomatoes until egg mixture is set, 45-50 minutes.

Nutrition Information--approximately 180 calories per serving (entire recipe)

Eggplant Curry

Eggplant Curry, a recipe from Fitnessista.com, is a tasty vegetable dish that is both easy and exotic. Simply add the ingredients to a slow cooker and let them simmer while you go about your day. At the end of the day, you will have a spicy and flavorful curry that goes great with brown rice.

Eggplant Curry
Gluten Free
Serves Two

Ingredients--
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
1 cup vegetable or chicken broth
1 bay leaf
1 tbsp curry powder
1.5 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne powder
1 medium eggplant, largely diced

1. Spray the inside of slow cooker with nonstick spray.

2. Add all ingredients except for the eggplant to the slow cooker. Stir until well mixed.

3. Add eggplant to slow cooker and stir until it is coated in sauce mixture.

4. Set slow cooker to low and cook 4-5 hours. Remove bay leaf prior to serving.

Nutrition Information--approximately 120 calories per serving

Toasted Broccoli

In my opinion, roasting vegetables is the easiest and tastiest way to cook them, however, sometimes you just need a different option. So whether you don't have a free oven or don't have a lot of time, Toasted Broccoli from Ellie Kreiger is a great alternative to roasting. The broccoli is quickly steamed in the microwave and then coated in a delicious bread crumb and spice mixture which adds tons of flavor and complexity to the dish. It's such an easy side dish that it almost feels like cheating.

Toasted Broccoli
Gluten Free
Serves Four

Ingredients--
1 bunch of broccoli, cut into spears
1 tablespoon water
1 tbsp olive oil
1 garlic clove, minced
1/4 cup fresh gluten free breadcrumbs
1/2 tsp dried oregano
Salt and Pepper

1. Place the broccoli in a large, microwave safe bowl with the water. Microwave on high 5-6 minutes, or until broccoli is tender.

2. Drain the broccoli and season with salt and pepper. Set aside.

3. While the broccoli is cooking, heat the olive oil in a large skillet over medium high heat.

4. Add the garlic to the pan and cook 1 minute. Stir in bread crumbs oregano, 1/4 tsp salt and a dash of black pepper. Cook, stirring often, until the bread crumbs are toasted and golden brown, about 2 minutes.

5. Add the broccoli to the skillet, toss to coat with bread crumbs, and serve.

Nutrition Information--approximately 110 calories per serving

Sweet and Spicy Rub

This dry rub from Ellie Kreiger is the perfect blend of sweet and heat and it enhances almost any dish. You can use it on everything from salmon to pork. This is a great mix to keep in your pantry to use when you need a quick and easy dinner. Just drizzle the protein with a little olive oil and then rub in the spice mixture

Sweet and Spicy Rub
Gluten Free
Makes approximately 1/4 cup

Ingredients--
1/4 cup brown sugar, not packed
1 tbsp chili powder
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
Dash of cayenne

1. In a small dish, combine all ingredients. Mix well.

2. Store in a covered jar or container until ready to use.

Nutrition Information-- approximately 24 calories per serving (about 2 tsp of dry rub)

Cauliflower Crust Pizza

Who would have imagined that cauliflower could be transformed into a healthier pizza alternative? In this genius recipe from LaurenConrad.com, cauliflower is turned into makeshift breadcrumbs and then shaped into the perfect petite pizza crust. You can top this versatile crust with just about anything but make sure that the toppings don't need to be cooked since they only get broiled for a few minutes. For my pizza, I used tomato sauce, roasted red peppers*, roasted portobello mushrooms, and parmesan cheese. Delicious!

Cauliflower Crust Pizza
Gluten Free
Serves One

Ingredients--
1/2 cup riced cauliflower**
1/2 cup fresh gluten free bread crumbs
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp garlic powder
2 tbsp liquid egg substitute
Salt and Pepper
Desired toppings (tomato sauce, cheese, vegetables, etc)

1. Preheat oven to 450 degrees. Line a baking sheet with aluminu foil and spray with nonstick spray.

2. In a medium bowl, stir together cauliflower, breadcrumbs, egg, oregano, basil, garlic powder, salt and pepper. Mix well.

3. Scoop dough onto baking sheet. Use your hands to shape dough into an even circle about 5 inches wide.

4. Bake crust for 12-14 minutes or until slightly browned on top and slightly firm to the touch.

5. Remove crust from oven and turn on broiler to high heat.

6. Add desired toppings to the crust. Place under broiler just until toppings are heated through and cheese (if using) is melted (3-4 minutes).

Nutrition Information--120 calories per crust (not including toppings)

* Skip store bought peppers and try making roasted red peppers at home--
http://spicysweetpotato.blogspot.com/2012/07/roasted-red-peppers.html?m=1

**To rice cauliflower--
1. Remove stems and leaves from a cauliflower head then break it into large florets.

2. Place florets in food processor and pulse until it looks like grain but be sure to stop before the cauliflower is puréed (Alternatively, you can grate the cauliflower with a cheese grater).

3. Place the riced cauliflower in a microwave safe bowl and microwave 5 minutes. Now the cauliflower is ready to be turned into a crust!

Note- One large cauliflower head will yield about 3 cups riced.

Portobello Philly Cheese Steak

This delicious sandwich from Eating Well is gooey, cheesy, and even meaty, despite not having any actual meat in it. Instead, this Philly cheese "steak" is made with the always versatile portobello mushroom that when sliced into strips makes the ideal meat swap.

Portobello Philly Cheese Steak
Gluten Free
Serves One

Ingredients--
1 large portobello mushroom, stem and gills removed, sliced into strips
1/4 red bell pepper, thinly sliced
1/2 tsp dried oregano
1/8 tsp freshly ground pepper
1 small garlic clove, minced
3/4 tsp gluten free flour
1 tbsp low sodium chicken broth, check for gluten
3/4 tsp gluten free soy sauce
2 fat free cheddar cheese slices
2 slices gluten free sandwich bread, toasted

1. Spray a medium skillet with nonstick spray and bring to medium high heat.

2. Add mushrooms, bell pepper, oregano and pepper to the skillet. Cook vegetables, stirring often, until they are softened, 5-6 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

3. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce and bring to simmer.

4. Remove pan from heat, lay cheese slices on top of vegetables and cover. Let stand until cheese is melted, 2-3 minutes.

5. Use a spatula to transfer vegetables with cheese on top, to a piece of toasted bread. Top with remaining bread slice and enjoy.

Nutrition Information-- approximately 185 calories per serving

Roasted Red Peppers

Roasted red pepper strips are an ideal ingredient to have on hand since they are so versatile and delicious. While you can easily find them at any grocery store, it's much cheaper to make roasted peppers at home. I discovered this surprisingly simple cooking method in Clean Eating magazine.

Roasted Red Peppers
Gluten Free

Ingredients--
Red Bell Peppers (as many as you want to make)

1. Preheat broiler to high heat and set oven rack so it is 6-8 inches from broiler. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Core and seed pepper(s). Cut peppers into quarters and place pieces skin side up on prepared baking sheet.

3. Broil peppers 10-12 minutes or until skins are blackened and bubbling. Immediately transfer peppers to a brown paper bag and roll down top of bag to seal. Alternatively, you can place peppers in a bowl and cover tightly with plastic wrap.

4. Let pepper steam in bag (or bowl) for ten minutes ( this will loosen the skin and make it easier to peel). Remove peppers from bag and use your hands to peel off blackened skin ( it's okay to leave some charred edges since they will just
add flavor).

5. Cut peppers into strips and use as desired.