Two Favorites and One Fail

Well, it’s been a little over a week since I started living gluten-free and most of the things I’ve tried are great, with one exception. My friends always post beautiful pictures of their breakfast parfait, you know the ones with yummy yogurt topped with fresh fruit and healthy granola? Well, I decided to try that for breakfast one day so I bought the cheapest store brand bulk yogurt at our local grocery store and a bag of Viki’s blueberry almond gluten-free granola. I topped the yogurt with some fresh strawberries, blueberries, and the granola and it looked fantastic!

My first gluten-free fail

Except, the yogurt I bought was fat free and extremely dry. My advice, don’t skimp on the yogurt, go for the name brand and don’t be afraid to get one with a regular fat content. Afterall, a good dose of healthy fat before a busy day at work or going to the gym gives you the boost of energy you need!

Besides the yogurt fail I’ve had two great successes, first eggplant parmesan. The only difference between your favorite eggplant parmesan recipe and this one is with the bread crumbs. Gluten-free bread crumbs can be super expensive and sometimes hard to find. In this case, I just took some rice crackers and pulsed them in a food processor until they were the consistency of bread crumbs. It was super easy and rice crackers are very inexpensive!

Yummy and inexpensive gluten-free eggplant!

Yummy and inexpensive gluten-free eggplant!

My second favorite, so far, was my first experiment with Goldilocks Goodies sandwich bread. You see the bread is just the right thickness to be perfect for french toast. So that’s exactly what I made! With my french toast I like to use pumpkin pie spice since it’s exactly the same as any homemade spices one would mix up for french toast. It was quite possibly the best french toast I’ve ever had. I highly recommend making this heavenly breakfast the next time you buy Goldilocks Goodies sandwich bread.

Goldilocks Goodies gluten-free french toast!

Goldilocks Goodies gluten-free french toast!

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2 thoughts on “Two Favorites and One Fail

    • Sure!
      1. Preheat the oven to 350.
      2. Slice one eggplant in about 1/2 inch slices. Set aside.
      3. In a food processor place 1 sleeve or about 15 rice crackers and pulse until the consistency of bread crumbs.
      4. Place the rice crumbs in a shallow wide bowl and mix in 1/2 tbsp oregano, 1/2 tbsp parsley, 1 tsp pepper, and 1/4 cup parmesan cheese.
      5. In a separate bowl whisk together 1 egg and 2 tbsp milk.
      6. Dip each slice of eggplant in the egg and milk mixture first and then in the rice crumbs and seasoning mixture. make sure the eggplant is entirely covered. Place the slices in a large pan (I used 9×13) with cooking spray.
      7. Repeat until all eggplant is covered or the pan is full.
      8. Mince 4 cloves of garlic and dice 1/2 a white onion. Sprinkle onion and garlic on top of eggplant.
      9. Top eggplant with canned tomato sauce, two spoonfuls each should do.
      10. Sprinkle parmesan cheese on top of each eggplant slice.
      11. Bake for 35 minutes or until cheese is golden brown.

      I served mine with Goldilocks Goodies bread that I made into garlic bread and corn on the cob. Enjoy!

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