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Ham and Egg Cups 4 medium slices deli ham (use casein-free ham for a dairy-free diet) 1 small tomato 4 eggs Dash salt Dash pepper Q Preheat oven to 350°F. W Spray four custard cups with nonstick spray. Put a round slice of ham in the bottom and up the sides of each cup. E Cut the tomato into four slices. Place one tomato slice on top of each piece of ham. Break an egg into each cup. Sprinkle lightly with salt and pepper. R Bake for 15 minutes or until the egg is cooked the way you like it. Makes 4 (1-cup) servings One serving—Calories: 107; Total fat: 6.1 g; Saturated fat: 2 g; Cholesterol: 226 mg; Sodium: 467 mg; Carbohydrates: 1.7 g; Fiber: 0.3 g; Sugar: 1.4 g; Protein: 11.4 g

Farmer’s Eggs 1 (14½-ounce) can potatoes, drained ½ pound sausage (Uncured Natural Meats has gluten-free, dairy-free sausage) ½ green pepper, diced 8 eggs ⅛ teaspoon salt ⅛ teaspoon black pepper ¼ cup salsa Q Cut the potatoes into small chunks; set aside. W In a large skillet, cook the sausage and green pepper, breaking up the meat with a fork, until the sausage is browned. E Add the potatoes and cook for 1 more minute, stirring often. R Break the eggs into a medium bowl. Add the salt and black pepper and whisk until very frothy. T Add the eggs to the sausage and cook, stirring constantly, until the eggs are no longer wet. Stir in the salsa. Makes 6 servings One serving—Calories: 252; Total fat: 17.2 g; Saturated fat: 5.4 g; Cholesterol: 313 mg; Sodium: 580 mg; Carbohydrates: 7.8 g; Fiber: 1.4 g; Sugar: 1.7 g; Protein: 8.6 g

Breakfast Enchiladas 4 gluten-free corn tortillas (Taco Del Mar makes gluten-free corn tortillas) 4 slices gluten-free deli ham (use casein-free ham for a dairy-free diet) 1¼ cups grated cheddar cheese (Vegan Gourmet Cheddar Cheese Alternative is dairy-free) ¼ cup chopped green onion ½ cup chopped green pepper 3 eggs 1 cup milk (use casein-free soy or rice milk for a dairy-free diet) ¼ cup salsa 2 teaspoons cornstarch ⅛ teaspoon salt ⅛ teaspoon black pepper ⅛ teaspoon red pepper fl akes Q Preheat oven to 350°F. Spray a 9-inch square baking dish with nonstick spray. W Wrap the tortillas in foil. Bake for 5 minutes to soften them. E Lay out the tortillas. Lay one slice of ham on each tortilla. Sprinkle one-quarter of the cheese on each tortilla. R Place one-quarter of the onion and green pepper pieces on each tortilla. T Roll up each tortilla and place it, seam side down, in the dish. Y In a medium bowl, mix the eggs, milk, salsa, cornstarch, salt, black pepper, and red pepper fl a...

Breakfast Quiche 1 (10-ounce) box frozen chopped broccoli, thawed and squeezed dry 1 small onion, chopped ¾ cup grated cheddar cheese (Vegan Gourmet Cheddar Cheese Alternative is dairy-free) ¼ cup ¼ cup grated Monterey Jack cheese (Vegan Gourmet Monterey Jack Cheese Alternative is dairy-free) 4 eggs 1½ cups milk (use casein-free soy or rice milk for dairy-free diets) ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon dried dill 3 tablespoons cornstarch Q Preheat oven to 350°F. Spray a 9-inch pie plate with nonstick spray. W Place the broccoli in the bottom of the pie plate. Sprinkle the onion on top of the broccoli. Sprinkle the cheddar cheese and ¼ cup of the Monterey Jack cheese on top of the onion. E Put the eggs, milk, salt, pepper, dill, and cornstarch into a blender. Blend on high for 1 minute. R Pour the egg mixture over the cheese in the pie plate. Sprinkle remaining ¼ cup Monterey Jack cheese on top. T Bake for 40 minutes or until a knife inserted in the center comes out cl...

Layered Breakfast Casserole 1 (10-ounce) bag frozen hash brown potatoes 1 cup cooked ham, cut into ½-inch cubes (use casein-free ham for a dairy-free diet) ¼ cup thinly sliced green onions 6 eggs 1 cup milk (use casein-free soy or rice milk for a dairy-free diet) ½ teaspoon dry mustard ¼ teaspoon salt ¼ teaspoon pepper 1½ cups grated cheddar cheese (Vegan Gourmet Cheddar Cheese Alternative is dairy-free) 1 large tomato Q Preheat oven to 350°F. Spray a 9-inch square baking dish with nonstick spray. W Line the bottom of the baking dish with the hash brown potatoes. Sprinkle the ham cubes on top of the potatoes. Sprinkle the onions over the ham. E In a medium bowl, whisk together the eggs, milk, dry mustard, salt, and pepper. Pour the egg mixture over the ham. R Sprinkle the grated cheese on top of the egg mixture. T Cut the tomato into thin slices. Lay the slices on top of the cheese. Y Bake for 45 to 50 minutes or until fi rm. Makes 6 (3 4½ ) servings One serving—Calories: 28...

Personal Pan Pizza Crust ½ cup gluten-free fl our mixture (See the Gluten-Free Flour Mixtures on page 16) 1 tablespoon fi ne-ground cornmeal 1½ teaspoons baking powder ⅛ teaspoon salt ½ teaspoon garlic powder ½ teaspoon Italian seasoning 1 teaspoon grated Parmesan cheese (Eat in the Raw Parma! Vegan Parmesan is dairy-free) 1 tablespoon olive oil ⅓ cup milk (use casein-free soy or rice milk for dairy-free diets) Q Preheat oven to 425°F. Spray a baking sheet with nonstick spray. W In a medium bowl, use a whisk to mix the fl our mixture, cornmeal, baking powder, salt, garlic powder, Italian seasoning, and Parmesan cheese together. E Use a rubber spatula to stir in the oil and milk. R Spray two sheets of wax paper on one side with nonstick spray. Form the dough into a ball and place it on the sprayed side of one sheet of wax paper. Top with the other sheet of wax paper, sprayed side down. Use a rolling pin to roll the dough into a 9-inch circle. T Remove the top sheet of wax paper....

Sesame Crackers 1 cup sesame seeds 2 cups gluten-free fl our mixture (See the Gluten-Free Flour Mixtures on page 16) ½ teaspoon salt 1 teaspoon dried dill ½ teaspoon garlic powder ¼ cup brown sugar ⅓ cup olive oil ¼ cup applesauce 1 egg white Q Preheat oven to 425°F. Spray a baking sheet with nonstick spray. W Put the sesame seeds in a pie plate that has been sprayed with nonstick spray. Toast the seeds in the hot oven for about 4 minutes or just until the seeds start to brown. Watch them closely so they don’t burn. Remove the pie plate from the oven and let the seeds cool. E Lower the oven temperature to 375°F. R Put the fl our mixture, salt, dill, garlic powder, and brown sugar into a medium mixing bowl. Use a rubber spatula to stir in the oil and applesauce until all is moistened. T Add the sesame seeds, mixing them in thoroughly. Y Place the dough on a sheet of wax paper. Cover the dough with a second sheet of wax paper. Using a rolling pin, roll out the dough to ¼-inch t...

Soft Cheese Pretzels For a birthday party, you can make pretzels in the shape of your age or the letters of your name! ¼ teaspoon ¼ teaspoon salt 2 tablespoons 1½ teaspoons sugar ½ teaspoon dried dill 2¾ tablespoons dry yeast 1½ teaspoons baking powder 1½ cups gluten-free fl our mixture (See the Gluten-Free Flour Mixtures on page 16) ⅔ cup warm (not hot) water ¾ cup grated cheddar cheese (Vegan Gourmet Cheddar Cheese Alternative is dairy-free) 1 egg, beaten Q Preheat oven to 425°F. Lightly spray a baking sheet with nonstick spray. W In a large bowl, use a whisk to blend together ¼ teaspoon salt, sugar, dill, yeast, baking powder, and fl our mixture. E With a rubber spatula, stir in the warm water until blended. Stir in the cheese. R Sprinkle your hands with a little fl our mixture, and then knead the dough to blend in the cheese. T Divide the dough into 18 balls (about the size of Ping-Pong balls). Y Rub your hands with a little fl our mixture. On a lightly fl oured board, ...

Pumpkin Bread 1¼ cups dried cranberries 3 eggs 2 cups canned pumpkin 3 tablespoons molasses ⅓ cup vegetable oil ⅓ cup applesauce 2 teaspoons vanilla 1 teaspoon almond fl avoring ¾ cup granulated sugar ¾ cup brown sugar 3¾ cups gluten-free fl our mixture (See the Gluten-Free Flour Mixtures on page 16) 1 tablespoon baking powder 2 teaspoons baking soda ¾ teaspoon salt 2 teaspoons cinnamon ½ teaspoon nutmeg ½ teaspoon ground cloves ¾ cup chopped pecans Q Preheat oven to 325°F. Spray eight 3 5½ mini loaf pans with nonstick spray. W Put the cranberries in a small bowl and cover with water. Set bowl aside. E Break the eggs into a separate large bowl and whisk until foamy. R Whisk in the pumpkin, molasses, oil, applesauce, vanilla, almond fl avoring, granulated sugar, and brown sugar. T Add the fl our mixture, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Stir with a rubber spatula until the mixture is well blended. Y Drain the cranberries in a sieve. Stir cran...

Apple Bread eggs ⅓ cup vegetable oil ¼ cup applesauce 2½ teaspoons vanilla 1¼ cups brown sugar 1 cup peeled, cored, and grated apple ½ cup chopped walnuts 1 teaspoon grated orange zest 1¾ cups gluten-free fl our mixture (See the Gluten-Free Flour Mixtures on page 16)1 tablespoon baking soda 2 teaspoons baking powder ¼ teaspoon salt 2¼ teaspoons cinnamon ½ teaspoon nutmeg Q Preheat oven to 350°F. Spray four 3 5 mini loaf pans with nonstick spray. W In a large bowl, whisk the eggs until frothy. E Add the oil, applesauce, vanilla, and brown sugar and whisk until blended. R Stir in the apples, walnuts, and orange zest. T Add the fl our mixture, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir with a rubber spatula until completely blended. Y Pour the batter into the four pans. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. U Remove the pan from the oven and let it set for 10 minutes, then turn the pan upside down to remove the loaf. L...

Lemon Raspberry Muffins 1 egg ¾ cup milk ⅓ cup vegetable oil 1½ teaspoons lemon extract 1 teaspoon vanilla ¾ cup sugar 1½ cups gluten-free fl our mixture (See the Gluten-Free Flour Mixtures on page 16) 2 tablespoons baking powder ½ teaspoon salt 1 cup fresh raspberries, washed and drained Q Preheat oven to 375°F. Spray 12 muffi n tins with nonstick spray. W Break the egg into a medium bowl and whip with a wire whisk until frothy. E Add the milk, oil, lemon extract, vanilla, and sugar. Whisk until mixture is smooth. R Add the fl our mixture, baking powder, and salt and stir with a rubber spatula until smooth. T Very carefully fold in the raspberries. Y Spoon the batter into the muffi n tins, fi lling each tin twothirds full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Makes 12 muffi ns One muffi n—Calories: 185; Total fat: 7.3 g; Saturated fat: 0.9 g; Cholesterol: 19 mg: Sodium: 291 mg; Carbohydrates: 28.6 g; Fiber: 1.4 g; Sugar: 13.9 g; Pr...

Corn Muffins 1¼ cups milk (use casein-free soy or rice milk for dairy-free diets) 1 teaspoon cider vinegar 1 egg 3 tablespoons olive oil ¾ cup sugar ½ teaspoon salt 11¼ cups gluten-free fl our mixture (See the Gluten-Free Flour Mixtures on page 16) 1½ tablespoons baking powder 1½ teaspoons baking soda Q Preheat oven to 400°F. Spray 20 muffi n tins with nonstick spray. W In a small bowl, stir together the milk and vinegar. Let it set for 5 minutes. (The milk may look a little lumpy, but that’s OK.) E Whip the egg in a large bowl with a wire whisk until frothy. Add the milk mixture, oil, and sugar and whip till blended. R Stir in the salt, cornmeal, fl our mixture, baking powder, and baking soda until completely blended. T Spoon the mixture into the muffi n cups, fi lling each cup twothirds full. Y Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Note: I recommend that you use a fi ne-ground yellow cornmeal for this recipe. It is worth buying a...