WIAW #59: Eggs Your Way

This WIAW showcases three meals revolving around eggs. It’s no secret that I eat a lot of eggs, whipped into omelets or scrambles, baked into frittatas, boiled and sliced on a salad, or topping a breakfast bowl. I eat them for breakfast, brunch, and brinner, and consider them one of the most versatile options for anyone, because you can make eggs your way anytime of day and never lack for variety. First up on Sunday was breakfast at a diner en route back to New York City from a wedding weekend, when I had a turkey, Swiss, and spinach omelet with buttered gluten free toast.

 

 

 

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WIAW #34: Thanksgiving Leftovers

I’ve been looking forward to this WIAW for several days, because it’s a chance to show some creativity with Thanksgiving leftovers. On Friday, also known as “the morning after” the big feast, I kicked things off with a double dose of leftover dessert. A slice each of grain free Pumpkin Pouffle and Pumpkin Apple Spice Loaf. One topped with peanut butter, both dotted with chocolate chips. I figured the time to start my lower sugar attempt was not the same time I cut out most grains. One step at a time! You may have seen photos from this morning on Instagram…

 

WIAW #32

For those of you who follow me on Instagram, you saw my little dessert for breakfast morning on Friday. Well, that actually happened the day before, too…and the day after. My Grain Free Pumpkin Poufflé is just so tasty and easy to slice up for a short and sweet meal if I want to have the luxury of eating at home before I head to work. Of course, as I mentioned, that little luxury was sort of accidental on Friday, but I’ll take what I can get. Now, on to the rest of this WIAW!

 

 

Turkey Kale Frittata

What’s eggy and veggie and delicious all over? This Turkey Kale Frittata! Simple and easy to whip up and bake, this dish will serve you well as a make ahead breakfast or the centerpiece of a brunch party. It’s also a perfect way to use up the leftovers of your Thanksgiving turkey…