gluten-free mother’s day brunch
Baked Eggs with
Tomatoes and Feta Serves 4 | Staff Favorite, Gluten Free, Veggie
well
Most of this low-fuss egg dish can be made in advance; prepare step 1, refrigerate for up to two days, and add 4–5 minutes to final baking time. This is wonderful served over cooked polenta.
cup diced onion 2 cloves garlic, minced
1 tablespoon olive oil 1
/3
1 (14.5-ounce) can salt-free tomatoes, preferably petite dice
PO Box 494000 Leesburg FL 34749 Ext 734 •
www.waterwise.com
1 teaspoon paprika 1
teaspoon crushed red pepper flakes ¾ teaspoon dried oregano ¼ teaspoon sea salt
/8
2 tablespoons minced fresh parsley, divided
4 large eggs ¼ cup crumbled feta cheese
1. Preheat oven to 375º. Heat a medium skillet over medium-high heat. Add oil, and then onion and garlic. Cook, stirring constantly, 1–2 minutes, until garlic turns pale gold. Stir in tomatoes, paprika, red pepper flakes, oregano, and salt. Cook, uncovered, 5–7 minutes, until liquid mostly evaporates and tomatoes are saucy. Stir in 1 tablespoon parsley. 2. Spread tomato mixture into a 9-inch pie plate. Using a spoon, make four circular indentations in the tomatoes, spacing equally. (Not so deep that the pie plate shows through; the tomatoes insulate the eggs so they don’t scorch.) Carefully drop one egg into each indentation. (It’s OK if some egg whites ooze into tomatoes.) Bake on middle oven rack for 18–22 minutes, to desired doneness. Sprinkle with feta and remaining parsley. Serve at once. PER SERVING: 150 cal, 10g fat (5g mono, 2g poly, 3g sat), 193mg chol, 9g protein, 7g carb, 2g fiber, 326mg sodium
Peach Lassi with Cardamom Serves 4 | Gluten Free, Veggie, Quick
Lassis, yogurt drinks popular in India, are thinner than a smoothie and can be sweet or savory. This sweet one, pictured on page 39, is a fun alternative to orange juice. If peach nectar isn’t available, apricot or mango nectar are delicious swaps.
1½ cups plain low-fat yogurt 1 tablespoon honey
1 /8
teaspoon ground cardamom 2½ cups peach nectar
1. In a medium bowl, whisk yogurt with honey and cardamom. Gradually whisk in peach nectar. Chill before serving. PER SERVING: 157 cal, 1g fat (0g mono, 0g poly, 1g sat), 5mg chol, 5g protein, 33g carb, 1g fiber, 75mg sodium
➻ 42 deliciousliving | may 2012
© 2007-2012 Waterwise Inc
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56