What We Are Eating Wednesday: Egg Cups

It’s me, Anna. Ever wonder how you can POSSIBLY eat enough protein to hit your macro goals? 🙋🏼‍♀️

This grab-and-go egg cup is one of my favorite make-ahead breakfast recipes. I originally got the idea from ketoconnect.net, but modified it to my liking.

🥚 preheat oven to 350 degrees. 
🥚 cook six pieces of turkey bacon. Chop up into small pieces.
🥚 slice 2 green onions. Set aside.
🥚 grease a muffin tin.
🥚 crack an egg into each spot.
🥚 using a fork, break up each egg yolk and whisk lightly. Salt and pepper each.
🥚 add your mix-ins (green onion, turkey bacon pieces, and shredded cheese are my favorites) and stir.
🥚 cook in oven for 25-30 minutes.
🥚 serve with ketchup, salsa, or avocado.
🥚 once cooled, place leftovers in a Tupperware and refrigerate for up to 1 week.

🍳 it’s so delicious, and easy for my breakfasts for the whole week. Just pop it on a papertowel, microwave for 30-45 seconds, and off you go!

Have an egg-cellent day my friends! And don’t forget to enter the #jomochallenge to win rad prizes 🤙🏻

What We Are Eating Wednesday: Gluten Free Snacks

Welcome to another installment of Katie’s fav gluten-free foods for #whatweareeatingwednesday . Today’s theme is snacks. These are mainstream foods that anyone would enjoy, gluten free or not. Picture #1: These delightful little Citterio meat and cheese packs from Costco are delicious, especially with picture #2, my all time favorite Milton gluten-free crackers (which can also be found at Costco). Picture #3 features Brazi bites, which I consider dessert these days now that I’m doing somewhat of a sweets cleanse. They are little Brazilian cheese breads made with tapioca flour and awesomeness. Pop them in the oven for 20 minutes and you have some mighty tasty little morsels. Picture #4 is a yummy GF oatmeal cookie granola bar from Annie’s Homegrown. ILISM. 

2 Gluten Free Dinner Recipes

Here are two recipes I've tried recently that I absolutely loved:

Chicken Enchilada Chili Soup (copycat of Zupas soup by the same name)
http://burntapple.com/2014/03/19/zupas-chicken-enchilada-chili-soup/
(I used cornstarch to thicken the soup instead of flour)

Weeknight Spaghetti Squash Spaghetti Bake
https://www.melskitchencafe.com/weeknight-spaghetti-squash-spaghetti-bake/
I couldn't believe how delicious this was. I ate it for leftovers all week!

What We Are Eating Wednesday: Celiac Disease

Hey! It’s Katie here on #whatweareeatingwednesday . When I cook, I have two requirements for my recipes. They have to be 1) easy and 2) gluten-free. Today in Alpharetta, Georgia, I cooked “Sheet Pan Fajitas” alongside my former roommate @briana.weir . You can find the recipe on ourbestbites.com (Instagram 👉 @ourbestbites ). Dinner was delicious. The recipe calls for chicken thighs instead of breasts, which reduces the risk of the meat drying out. The rub was perfection. Check out the recipe on their website! So why do I eat gluten free? I have celiac disease. It is not an allergy; it is an auto-immune disorder. When I eat gluten, a protein found in wheat, rye, and barley, it damages parts of my small intestine called ville that help process vitamins and nutrients. While the exact cause of celiac disease is unknown, genetics are said to be a contributing factor, in addition to various environmental factors. Symptoms of the disease for me personally are bloating, stomach cramps, and fatigue. There isn’t a cure, but sticking to a strict gluten-free diet can help the intestine heal. Failing to do so can cause much more serious problems down the road, including various types of cancer and infertility. People with gluten intolerance, or gluten sensitivity, often have the same symptoms as people with celiac disease but without the intestinal damage. I was initially diagnosed about 6 years ago through a blood test and later more conclusively through an endoscopy. They took a biopsy of my small intestine which confirmed damaged ville. I am fortunate to not be as heavily symptomatic as many with celiac disease, but that can be a blessing and a curse. When I don’t immediately feel the effects of eating gluten, I am more tempted to be lax! For more information (and helpful diagrams!) on celiac disease, please visit mayoclinic.org.

What We Are Eating Wednesday: Gluten-Free Finds

It’s Katie, and I don’t usually post on #whatweareeatingwednesdays because I don’t cook well or often. But I do have to eat, and I have to eat gluten free because I was diagnosed with Celiac disease about 6 years ago. Here are 5 pictures of GF products I recommend. The first three are low calorie and the last two...aren’t. 

1) Laughing cow soft cheese with celery is my favorite. I like to cut up the celery all at once and put it in a food storage container. I’m more likely to eat it that way. Available at regular grocery stores and Costco. The lite cheese wedges are only 35 calories. 

2) Cauliflower gnocchi from @traderjoes helps me feel less sad about not being able to regular Italian dishes. 1 cup is 140 calories. It’s not only GF but sugar and dairy free as well. 


3) These little bits of heaven aka mini raspberry and vanilla cream bars are a must buy at Trader Joe’s for GF and non GF consumers alike. They are small but do the trick when I need a little treat. They are 80 calories each. 

4) This frozen GF cookie dough from Costco is TDF. My friend Planningaway gave it to me as a surprise and I am hooked. It’s nice to be able to cook them one at a time. 

5) If you’re a GF Utah resident who hasn’t been to Sweet Cake Bake Shop in Salt Lake, fix that. Their orange rolls are so good they hurt.

Chop-Chop Recipe