Kale and Mushroom Omelet

This is what I've been eating for breakfast lately.

Ingredients:

Raw kale, ripped into about 1-2 inch pieces

Chopped mushrooms

Diced onion

4 egg whites or two whole eggs, beaten

1 oz cream cheese cut into small cubes

Cook the kale, mushrooms, and onion in a little bit of oil or cooking spray until the kale is wilted and the onions are starting to look clear. Spread the vegetables evenly over the bottom of the frying pan and pour in the eggs. Sprinkle the cream cheese pieces over top. Cook until the eggs are set or nearly set, then fold one half of the omelet over the other. Cook for a couple more minutes, flattening the top with the spatula so that any remaining raw egg squeezes out and cooks. Slide onto a plate and enjoy!

Chicken or Turkey Tacos

I make these a lot, and it's an easy thing to just make a big batch of and keep in your fridge.

Ingredients:
For the chicken/turkey filling:
Chicken or turkey, about 2 pounds chopped (can use leftovers)
Chopped onion (I usually use 1-2 whole onions)
Chopped celery (I use about a pound)
1 bottle of Old El Paso taco sauce (or any taco sauce/salsa of your choice)
Water

Other ingredients (you don't need all of these things, they're just options):
Corn tortillas (hard or soft, I prefer soft) - If you're allergic to corn, those big brown rice tortillas work too
Grated cheese
Salsa
Sour cream
Chopped avocado or guacamole
Chopped tomato
Shredded lettuce
Sliced green onion

Directions:
In a large sauce pan, combine the ingredients for the filling. Put some water in the empty taco sauce jar, put the lid on, and shake it up to get all the stuff that stuck to the sides, and then pour that in too. Cook for about an hour, until the celery and onion are soft, the meat is cooked, and the water has been absorbed. Add water if it's looking dry before it's done.
To prepare soft corn tortillas: get a large frying pan (ungreased) and turn the heat to medium. Heat tortillas until they are warm but still pliable, then take them out and gently fold them in half. Fill with chicken or turkey mixture and toppings of your choice.

Bread!

Alright, I keep saying that I'm going to post my bread recipe and then life gets in the way. But here it is! And unfortunately I'm not even sure that I know equivalent volume measurements for the dry ingredients anymore, but I will give my best guesses, but seriously consider trying to bake this by weight if you want the best results. This was inspired by/modified from a few recipes in the book "You Won't Believe It's Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living" by Roben Ryberg. I like to mix the dry ingredients in ziplock bags ahead of time and have a bunch in my pantry so that when I decide I want bread it only takes about 5 minutes to mix it up and then ~30 minutes in the oven.


Ingredients:
Dry:
75 grams brown rice flour (about 1/2 cup)
1 tbsp ground flax seed (this is approximate - just for flavor and fiber - you can leave it out, or add more/less)
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp sugar
pinch of sea salt
1 3/4 tsp xanthan gum


3 egg whites
1 tbsp oil (I usually use grapeseed, sometimes olive, if you're into coconut oil you can use that, but you have to melt it first)
1/2 cup water (you can also use milk or non-dairy milk)
1 tbsp vinegar (I usually use white wine vinegar, but plain white vinegar, rice vinegar, and apple cider vinegar are all good choices)


Preheat oven to 375 F. Beat the egg whites until they are frothy, but not starting to form peaks. Add the other wet ingredients and mix well. Add the dry ingredients and mix until it thickens. You can use a mixer or do it all by hand. Either way works. The texture will seem really weird, but trust me, it will work. Place in a greased loaf pan or into a greased jumbo muffin pan to make buns. Smooth out the top a bit with wet hands. Bake for about 30 minutes, but check it after 2o minutes. It should be lightly browned and pulling away from the sides of the pan and it should slide out of the pan easily. Makes 1 small loaf of bread or 6 buns. 1/6 of the recipe has 2 Weight Watchers points if you're into that sort of thing.


Variations (note that adding things like raisins and cheese makes it stick to the sides of the pan a bit more, so slide a butter knife around the edges before trying to get it out):
-I like to add basil, garlic powder, and onion powder for herb bread.
-Add the above herbs plus 3 oz grated cheese for cheese and herb bread.
-Add just grated cheese and make in muffin pans for cheese buns.
-Add cinnamon and raisins for raisin bread.
The possibilities are endless...