1 tbsp butter, softened
1/4 cup Parmesan cheese, grated
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
4-5 slices Gluten Free prosciutto, chopped
1/4 cup sautéed spinach, chopped (I like mine sautéed in a little shallot, ‘cause that’s how I roll. You could use kale too.)
kosher salt and cracked pepper to taste
Heat oven to 375°F.
Butter four ramekins, and place them on a baking sheet.
Combine the Parmesan, basil & parsley in a bowl. Crack two eggs into a bowl or cup, taking care not to break the yolks (this step is to make sure you don’t get shell in your ramekin. Don’t skip it.) Pour the two eggs into a ramekin and repeat for each ramekin.
Sprinkle prosciutto, spinach and the cheese-herb blend evenly over the eggs. Top each ramekin with a pinch of salt and freshly ground pepper.
Bake the eggs for 10-15 minutes until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks.
Serve immediately. (with Gluten Free toast)
*Note: Shallow ramekins will cook faster than deeper ramekins.
2 c. Blueberries
1 ¾ cup Flour
½ c. Old Fashioned Rolled Oats
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
½ tsp Cinnamon
¼ tsp nutmeg
1 cup Sugar
2 Eggs, beaten
1 cup Buttermilk
1 tsp Vanilla
Toss the blueberries with ¼ cup of the flour.
Mix remaining ingredients until blended.
Fold in blueberries and remaining four until just mixed.
Bake 50-60 minutes or until toothpick comes out clean.
*makes 1 loaf
If you are looking for a new fruit salad to make this summer, give this easy and healthy Quinoa Fruit Salad with Honey Lime Dressing a try! It goes well with any summer meal and is a great way to enjoy all of the fine fruits summer has to offer.
1 cup quinoa
2 cups water
Pinch of salt
For the Honey Lime Dressing
Juice of 1 large lime
3 tablespoons honey
2 tablespoons finely chopped fresh mint
For the fruit
1 1/2 cups blueberries
1 1/2 cups sliced strawberries
1 1/2 cups chopped mango
Extra chopped mint, for garnish-optional
- Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
- To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.
- In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.
Use your favorite fruit in this salad.
Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!
By TWO PEAS