Breakfast Spinach and Bacon Tacos

I can eat some egg whites once in a while, and this one of my favorite recipes. To keep it low fodmap, I rely on fresh herbs to do most of my seasoning. Start a fresh herb garden, too!

Calories: around 350 per two tacos.
Servings: 1
Time: 20 minutes

Ingredients:
2 corn tortillas
2 slices turkey bacon
1/2 cup of pre-washed spinach
1 slice provolone cheese
2 egg whites
1/2 medium ripe avocado
Fresh cilantro
Lime juice
Salt and pepper to taste

Preparation
Start by cooking the bacon until crispy, over medium to high heat in a pan. I use cooking spray. I also like to cook the spinach in the corner of the pan, so it smoked up a little bit. Just make sure they don’t touch.

Once the bacon is crispy, pick it up and crumble it on the side. Add the two egg whites to the pan with the spinach, and lower the heat to low to medium. Add salt and pepper to taste.

Keep moving the egg whites so they don’t burn. Once they are almost cooked and very scrambled, add the cheese shredded. Once the cheese melts, continue mixing with the egg whites and the spinach. Retire from heat.

Warm your two corn (tortillas) microwave if you are feeling lazy, or use a clean pan to do it over the stove. Once they are warm, divide the egg mixture, sprinkle with bacon crumbles, add fresh and washed chopped cilantro. Serve with 1/2 avocado in wedges, with lime juice and pepper.

Almond Crescent Cookies – No Yolks!

I really like this recipe! It doesn’t even carry yolks. And they look pretty amazing as well.

Gluten Free Gus

One of our very favorite cookies!  Serve them for breakfast with a strong cappuccino – they’re a perfect stand in for an Almond Croissant!

Almond Crescent Cookies

Click Here To Print Recipe

INGREDIENTS:

7 oz. Almond Paste (not marzipan –Love n Bake makes a readily available GF product.)

1 oz. Almond Flour (remember, you can make your own in a coffee mill.)

1 egg white

4 oz. (½ c.) light brown sugar

¼ teaspoon almond extract

Pinch salt

1 ½ Cup sliced almonds (might need more to fully coat all the cookies.)

Another egg white.

DIRECTIONS:

325 F oven; rack set at the middle. Cookie sheet lined with parchment paper.

1. Blend almond paste, sugar and salt.
2. Add 1 egg white and almond extract.
3. Measure into 1 oz. pieces of dough and roll into balls (12)
4. Whisk the other egg white in a smallish bowl.
5. Spread the sliced almonds on…

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Brownie Mix! You can have your chocolate and eat it too.

I’m very careful with Bob Red Mill mixes. The idea of it are great, but if you carefully read the ingredients, you will see that non-FODMAP friendly things start to pop up… milk products being the biggest offenders. However, this mix was for the most part clear, and I really wanted something chocatly… so I tried it! I used almond milk instead of regular milk, but I kept the whole egg in (a splurge!).

Brownies come up around 210 calories each… I cooked them in a muffin tin, and they were about half a muffin. The taste was pretty good for gluten-free, and it was quick to make. I would definitely use this mix again!

Like with other fun products we need, Bobs Red Mill Gluten Free Brownie Mix (4X21 Oz) is sometimes hard to find. You can check your local store, and of course, always ready at Amazon.