Pecan Pie

pecan1As I mentioned in my Cheerios Crust Pumpkin Pie recipe, when I went gluten-free I thought my pie-eating days were over! Now that I’ve learned how to make my own gluten-free pie crusts, and since I’ve found some great gluten-free pie-crust brands, my pie-eating days are back! This Thanksgiving, unfortunately I didn’t have time to make a pie crust from scratch, but I did have time to make this awesome pecan pie filling!

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What You Will Need:
1 Uncooked 9″ Gluten-Free Pie Shell
3 Eggs
1/2 Cup Sugar
1 Stick Salted Butter (you can use dairy-free, too)
1 Cup Caro Dark Syrup
1 tsp Vanilla
1 Cup Broken Pecans

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What You Will Do:
Mix the caro, sugar, and butter in a sauce pan. Bring just to a boil, and take off heat.
Beat 3 eggs separately, and gradually add the beaten eggs to the saucepan, beating with a low speed mixer until fluffy.

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Add vanilla, and then the pecans.

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Pour into the pie shell.
Cook at 370 degrees F for 35 minutes.

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This pie is best when served warm! And store at room temp. I like to add a little whip cream or ice cream to to it off 😉 Happy Thanksgiving!

Pumpkin Pancakes

pumpkinpancake1I am the Queen (yes, self-proclaimed) of 2-Ingredient Pancakes. This delicious breakfast is my favorite recipe to make, and when you only use 2-ingredients it’s also the healthiest way to indulge in the savory breakfast.

Now I’ve made 2-ingredient pancakes with banana and sweet potato, so I figured why not try with pumpkin? Pumpkin puree and sweet potato puree have a similar consistency, so it must work! Right?? Check it out 🙂

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What You Will Need:
8 oz Pumpkin Puree
2 Eggs
Optional Toppings: Cinnamon, pecans, maple syrup

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What You Will Do:
Whisk together two eggs in a bowl.
Add your pumpkin puree into the bowl.
Combine until fully mixed!
On a pancake skillet, pour 3-4 pancakes. Keep them small! 2-3″ in diameter.
When the pancakes start to bubble on top, flip!
Cook for another 30 seconds or so, and serve on a plate.
This recipe yields 6-7 pancakes!

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I know I said this recipe is only two ingredients, but what are pumpkin pancakes without a little cinnamon, pecans, and maple syrup! Once you’ve added your toppings, your pancakes are complete!

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Hugo’s Holiday Feast

This holiday season, our friends at Hugo’s have put together a completely gluten-free and vegan take-home Holiday Feast!

The Holiday Feast is available for take-home as of this week at Hugo’s Studio City, West Hollywood, and Agoura locations. An individual Holiday Plate of Feast items will also be available in Hugo’s restaurants.

The take home Holiday Feast serves around six to eight people and includes the following dishes:

  • A Red Lentil Loaf
  • Roasted Vegetables
  • Mashed Potatoes or Mashed Yams
  • Herb Mushroom Gravy
  • Sautéed Organic Leafy Greens
  • Potato Cakes (aka Latkes) or Corn Bread
  • And lastly Cranberry sauce

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If you aren’t vegan or the idea of eating a Red Lentil Loaf does not seem appealing, you can substitute the Red Lentil Loaf for New American Veggie Patties, Chicken Breasts, Sliced Turkey, or Turkey Loaf Slices.

And don’t forget about dessert! As part of this Holiday Feast, Hugo’s is also offering a take home Roasted Yam Pecan Pie to satisfy your holiday pie craving.

The best part is this entire feast, which again feeds six to eight people, is only $95 (plus an additional $35 if you would like the Roasted Yam Pecan Pie.) If you are having a party this holiday season and prefer not to cook, this feast is the perfect option for you!

Salmon Two Ways

Recipe by NOBREAD Contributor, Analiese Trimber, Founder of The Bacon Princess Blog.

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Salmon Two Ways (Photo Credit: Analiese Trimber)

If you know me, you know that nine times out of ten, if salmon is on the menu at a restaurant, I’m ordering it. Salmon is flavorful but still leaves you feeling lightweight, which has its purpose. Trust me, I love a good steak and potatoes meal, but sometimes you just need salmon.

Despite loving salmon so much, I had never really cooked it for myself. Part of my hesitation was that I didn’t know where to get it. There’s a lot of fishiness going on in the seafood industry (no pun intended) when it comes to sustainability and ecologically safe practices. Luckily, I’ve found my solution.

Because I’m not a salmon master yet, here are two ways to cook it that are pretty easy yet ridiculously delicious.

Level: Easy

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes

Servings: 4

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Salmon Two Ways (Photo Credit: Analiese Trimber)

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Salmon Two Ways (Photo Credit: Analiese Trimber)

Ingredients:
2 large filets salmon
1/4 cup Asian Ginger marinade
1/4 cup Sweet Mustard marinade
salt and pepper, to taste

Directions:

  1. Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with tin foil or parchment paper.
  2. Place salmon on baking sheet.
  3. Sprinkle salmon with salt and pepper.
  4. Pour both sauces into two separate, small dishes.
  5. Using a paint brush or cooking brush, spread Asian Ginger sauce on one filet of salmon.
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Salmon Two Ways (Photo Credit: Analiese Trimber)

  1. Repeat this process with the Sweet Mustard sauce.
  2. Place salmon in the oven.
  3. Cook for about 15-20 minutes, or until salmon is cooked through or to your liking.
  4. Serve with your choice of side dish. I paired the Asian Ginger salmon with black rice, and the Sweet Mustard salmon with quinoa.
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    Salmon Two Ways (Photo Credit: Analiese Trimber)

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    Salmon Two Ways (Photo Credit: Analiese Trimber)