Dairy-Free

Easy Asparagus Frittata (Dairy-Free & Gluten-Free)

Breakfast, Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free

A quick and easy party pleaser!

Frittata, a.k.a. a simple and delicious way to clean out your fridge. After planning a last-minute brunch, it was a relief to have this quick and simple dish ready to go! I threw in my favorite veggies, but you can really mix up this frittata with anything you’ve got. Bell peppers, broccoli…whatever you have on hand! It’s a “kitchen sink” sort of deal. Quick, easy, and SO GOOD.

Plus, your friends and family will never know just how easy this frittata is to whip this up…

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 6-8 slices

Ingredients:

  • 6 eggs
  • 14-16 asparagus stalks
  • 2-3 medium Bella mushrooms
  • 5-8 cherry tomatoes
  • 1/4 medium yellow onion
  • 1/3 cup cooked, roughly crumbled sausage (your choice of meat or vegan)
  • 4-5 basil leaves
  • 1-1 1/2 tsp. salt (adjust to taste)
  • 1/2-1 tsp. black pepper (adjust to taste)

Recipe

Preparation:

  1. Preheat oven to 350° Fahrenheit and lightly oil medium cast iron skillet.
  2. In a medium bowl, whisk eggs until light and fluffy.
  3. Dice mushrooms, tomatoes, and onion into 1/2 to 1 cm pieces. Cut basil leaves into strips or small pieces. Stir into to egg mixture with salt and pepper.
  4. Pour egg mixture into cast iron skillet.
  5. Cut asparagus stalks to 1/2 the diameter of the skillet. Toss lightly with oil before arranging in circular pattern on top of the egg mixture.

Baking:

  1. Bake for 12-15 minutes or until egg mixture has set up and is lightly browned. The frittata will continue to cook once removed from the oven.

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FLUFFIEST Banana Bread (Vegan & Gluten-Free)

Breakfast, Dairy-Free, Dessert, Gluten-Free, Soy-Free, Vegan

Not your average quarantine banana bread…

In case you didn’t make banana bread fifty times during quarantine, I have a new recipe for you. Meet classic banana bread’s younger, hotter sister: vegan, gluten-free FLUFFY banana bread. I was originally inspired by a recipe that my manager shared with me three years ago. I’ve tinkered around with the ingredients and measurements for years, but it never turned out just right until last year. I accidentally forgot to add the flax egg to my batter and boom. Game. Changer. No flax eggs = more fluffiness + more deliciousness.

The whole process is quick, easy, and so worth it.

Prep Time: 15 minutes
Cook Time: 40-50 minutes
Serves: 8 slices

Ingredients:

Dry:

  • 2 cups oat flour (I blend rolled oats in my food processor until it becomes a fine flour)
  • ½ cup rolled oats
  • 2 tsp baking power
  • 1 tsp baking soda
  • ½ tsp salt

Wet:

  • 3 small-medium bananas (ripe, brown, and smushy!)
  • ¼ cup almond butter
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • ¼ cup coconut sugar (I don’t have a sweet tooth, so if you do, I would definitely double this!)

Recipe

Preparation:

  1. Preheat oven to 350° Fahrenheit
  2. In a medium bowl, mix together the dry ingredients.
  3. In a separate bowl, mash bananas with a fork until a mushy, somewhat runny, mixture forms—small clumps are okay! Mix in the rest of the wet ingredients.
  4. Add dry ingredients to wet mixture in increments. I add the dry mixture in three to four batches. Make sure to not overmix—try to keep it as airy and fluffy as possible.

Baking:

  1. Line an 8-inch bread pan with parchment paper or grease the sides lightly with coconut oil.
  2. Spoon batter into pan (lick the leftovers from your spoon!) and bake for 40-50 minutes or until golden brown.
  3. Let the banana bread cool before enjoying. The sweetness of the bananas really comes out once the bread has fully cooled.

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