Spinach Cheese Egg Morning Muffins (SF, GF)

These morning muffins are easy, fast, and delicious. I found similar recipes as this one, but I like that this one only uses 6 eggs instead of a whole dozen (as some recipes called for). I lined my muffin tins with paper liners, but next time I'll try greasing the muffins tins themselves well, and see whether the muffins pop right out (they stuck a little bit to the paper liners).

Ingredients:
6 eggs
1 cup chopped, frozen (or fresh) spinach
1 cup shredded cheese
1/2 cup milk
1/4 tsp. salt
pepper to taste

Directions:
1. Heat over to 350 degrees.
2. Beat eggs, milk, salt and pepper in a bowl.
3. Add in cheese and spinach.
4. Spoon 1/4 cup of mixture into muffin tins/liners (yields between 10 and 12 muffins).
5. Bake 25 minutes, cool 5 minutes, serve warm. Delish!

Cauliflower Pizza (Crust) (GF, SF)

I had seen a recipe for cauliflower pizza crust a while back and had been meaning to make it for some time (I  usually roast cauliflower, but had some time to try out this recipe). I looked online and combined a few recipes to make this the easiest way possible (namely, without having to cook the cauliflower first).

Ingredients:
1 head of cauliflower, leaves and main stem removed, cut into pieces
1/2 cup shred cheese (Monterrey, cheddar, or mozzarella all work great)
2 eggs
1 teaspoon salt
1 teaspoon basil/oregano/dried parsley

Pizza toppings (recommended: cheese & veggies)

Directions:
1. Pre-heat oven to 350 degrees.
2. Pulse cauliflower in a food processor until fine.
3. Remove and place in bowl with the cheese, eggs, salt, and spices. Mix well.
4. Spread over parchment paper with your hands so it looks like this:

5. Bake for 20 minutes.
6. Turn up the oven to 400 degrees and bake for another 10 minutes.
7. Add toppings and bake at 450 for 5 minutes or so, until cheese bubbles and crust turns brown on the edges. I recommend "drier" toppings such as cheese, versus traditional tomato sauce, as the crust can get a little wet. I put diced tomatoes on my pizza, but spinach would have been another great topping!

Blueberry Banana Muffins (Sugar-free, Gluten-free)

These muffins are sugar free and gluten free.

Ingredients

2 and 1/2 cup oat flour (see below)

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup mashed banana (about 2 very ripe bananas)

1/4 cup nonfat vanilla greek yogurt (or any yogurt)

1 large egg

3/4 cup milk

1 and 1/4 cup fresh or frozen blueberries

Instructions

1. Preheat oven to 325 F degrees. Spray 15 muffin tins with nonstick spray (it is better to avoid using paper liners as the muffins will stick to those).

2. Grind oats in a blender until you get a flour-like consistency. Grind less if you prefer more full oats in your muffins (as I do).

3. In a large bowl, mix the flour, baking soda, salt, and cinnamon.

4. In a separate bowl, mix the mashed banana, yogurt, and egg. Pour the wet ingredients into the dry ingredients. Add the milk slowly and continue to gently mix the ingredients together. Add the blueberries.

5. Divide the batter between the 12 muffin tins. Bake for 20 minutes until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely.