Have It Your Way: Cornbread Cupcakes

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I am from Argentina, and usually fascinated (and craving) American breakfast and brunch staples. If you’ve poked around here, you probably noticed too many waffles and pancakes! Today, I decided to cheat on those and go straight for the gold: cornbread.

For this recipe, you need Glutino’s Cornbread Mix, which is incredibly fodmap friendly: just corn and rice flour pretty much. Xoxo Glutino!

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Ingredients:
As with any cupcake, you can pretty much add and have fun with whatever suits your mood. It was kind of a long day at work today, so hello bacon for me!
1/2 package of Glutino Cornbread Mix
1/2 cup of original Almond Milk
1/2 beaten egg
2 tablespoons of vegetable oil
1/8 cup of sugar
3 strips of bacon (fried to the goodness and crispiness of your choice)
1/2 cup of cubed cheese
3 egg whites
fresh basil
Diced tomatoes
Salt and Pepper

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Start by heating the oven to 425 degrees. I usually snack on cheese and rice crackers at this point. In a medium-sized bowl, mix well the first 5 ingredients. In or around this time pan fry the strips of bacon. Tip: use low to medium size heat for perfect crispiness. Remember the bacon will continue to cook in the oven, so I always keep it a little bit undercooked.

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Use a cupcake pan and fill in each of the cups up to 1/2 of the size with the mix. Put in the oven for 5 minutes.

Get cutting and dice the rest of the ingredients, which you will add on top of the muffins as they get into minute 6.

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Put the muffins with the toppings back into the oven for another 15 minutes.

Eat.
Enjoy
Pray as needed.

Wonderful waffles you can eat!

You will have breakfast at every meal with Namaste Waffle and Pancake Mix. With very few ingredients, and just a waffle maker and one mixing bowl, you will have an amazing breakfast staple on your table- and under 20 minutes.

For the basic waffle, mix in a bowl 1 cup of the packaged mix, 1 egg, 1 tablespoon on oil and 1/2 cup of water. You can replace the water by rice, almond milk or regular milk. You can replace the egg for flax seeds (read instructions on the back). Be sure to add vanilla extract and at least 1 tablespoon of sugar.

Use 100% maple syrup and some sliced strawberries and serve warm!

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Breakfast Spinach and Bacon Tacos

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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.