Posts Tagged ‘Gluten-Free’

Bacon Mushroom Egg Muffins for Office Lunch

Monday, January 20th, 2014

bacon mushroom egg muffins for work lunch

Long weekends always have me dreaming of all the extra stuff I’ll get done on that extra day off. Rarely does reality actually meet my expectations! Today I am pleased to say however that I spent the entire day in my pajamas rearranging kitchen cabinets and catching up on laundry. You see for me staying in my pajamas is a rare occurrence that I don’t often get to enjoy! Bet you thought I was pleased about the cabinets and laundry lol? Well maybe that too!

So with all my “extra” time I decided to make a batch of gluten-free, bacon-mushroom egg muffins. I had leftover mushrooms (purchased for homemade beef stew) and I had leftover bacon (purchased for bacon cabbage stir-fry) so that determined the kind of egg muffins that I would make. I call these egg muffins as opposed to frittata or quiche since I don’t make a crust nor do I add flour to my egg mixture. That makes these easily gluten-free. I must confess when I am cooking for my family I often don’t measure my ingredients. I am the queen of eyeballing and adjusting recipes to fit what I have or what i think my family will like better. While this does categorize me as a heck of a home cook, it does make me a poor food blogger ;) ! Good thing I am not in it for the money!

So here are the general unmeasured instructions for bacon-mushroom egg muffins…

In your frying pan cook up onions, mushroom and sliced bacon for your egg muffin filling (spinach would be an excellent addition if I had it on hand). The more muffins you plan on making, the more filling mixture you should make. Divide your cooked filling by placing a couple spoonfuls in each cup of your muffin tin (spray muffin tin with cooking spray first). Top each muffin cup with shredded sharp white cheddar cheese (or your favorite cheese). In a bowl beat your eggs with milk. As a general rule of thumb you will need one egg for each muffin you plan to make. Season with salt, pepper, garlic powder and parsley. Pour the egg mixture over each muffin cup until filled to the top. Bake your muffins at 350 degrees until the egg muffins rise and are firm to the touch. They will sink upon cooling.

Served in an Easylunchboxes container, this lunch contains:

  • 3 bacon-mushroom egg muffins (pack when cooled completely)
  • 1 strawberry
  • Sliced Cara Cara Oranges
  • Gluten-free pretzel sticks and Snap Pea Crisps


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Fall Comfort Foods

Monday, September 30th, 2013

fall comfort foods chili

Chili is one of my favorite Fall comfort foods! I made a huge crockpot full on Sunday for Football day!  It is certainly great on it’s own especially topped with cheese and sour cream. You could however make nachos, you could make taco salad or hey make chili dogs if you like that kind of thing. I’m sure you could think up some other chili ideas! It is also easily made gluten-free!

All of that being said, very few people I know will eat chili cold. Part of the appeal of comfort food is that warm, filling sensation after all! So to work chili into your lunch you have the following options!

1. Pack it in any microwavable container if you have access to a microwave. Some schools have them, most don’t but most offices (like mine) certainly do!

2. Pack it in a thermal container. Easy peasy!

Packed in a Laptop Lunches Bento Box this lunch gluten-free lunch menu contains:

  • Homemade Gluten-Free Chili
  • Corn Tortilla Chips (pick your favorite gluten-free variety)
  • Cooked carrots (steamed, boiled or roasted – your choice) – I have added leaf picks to a couple to look like pumpkins just for fun, be sure to use thicker slices so the carrots won’t split when you add the pick!
  • Banana fried in coconut oil then dusted with a bit of cinnamon and sugar (you could sub for honey). I cooled the bananas completely then topped with Stonyfield Farms Organic Caramel Greek Yogurt. You could toss on some shredded coconut or granola if you have some on hand!



Want one? Lunchbox used in this post is available here (affiliate links):

Southwestern Lunch in a Box {Gluten-Free}!

Monday, August 26th, 2013

gf southwestern take 3a

I was fortunate to receive some free organic sweet corn this past weekend but it seemed to be just on the other side of fresh! Seriously with organic corn costing about a dollar an ear around these parts I was quite happy to receive it regardless! I decided I would just cook it up right away and so I did. Also knowing that my littlest one, who has just turned 29 months old, would be heading in to have his tonsils and adenoids removed tomorrow prepping some food in advance seemed like a good idea anyway. Taking inventory of my kitchen I noticed I also had a can of organic black beans, a bowl full of cherry tomatoes from my container garden and some gluten-free brown rice pasta (also organic but honestly I buy this particular one because it is the gluten-free brand we’ve come to like). It didn’t take long for me to think Southwestern pasta salad.

I tossed my al dente cooked pasta with my corn (cut from the ear with a knife after cooking and cooling), black beans, cherry tomatoes and a southwestern vinaigrette dressing (see below). I used what I had but in retrospect a textured gluten-free pasta might work better here, something with ridges to catch the dressing. Gluten-free pasta doesn’t coat and absorb as well as regular pasta. If I had green bell peppers and or avocado I would have added as both would compliment this dish well. I served the pasta salad with extra limes, a sprinkle of chopped fresh cilantro and some salsa.

Southwestern vinaigrette:

  • 2 tablespoons olive oil
  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1 clove of fresh garlic
  • 1-2 tablespoons fresh cilantro
  • 2-3 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • pinch or so of salt
  • Pinch of black pepper

Process all ingredients in food processor (pre-mixed taco seasoning could be substituted in place of listed seasonings).

gf southwestern


Packed in a Laptop Lunches Bento Box this lunch contains:

  • Southwestern Pasta Salad
  • Mango cubed
  • Sweet Potato Tortilla Chips by Food Should Taste Good
  • Salsa (in the small container)
  • Organic Rotisserie chicken (clearly marked gluten-free and can be eaten hot or cold)

Send us some good thoughts for an easy surgery and a quick recovery!



Want one? Lunchbox used in this post is available here (affiliate link):


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