Good morning! In our continuing efforts to lose 2-5 lbs a week and trying to make weight loss delicious and easy I have 2 more yummy recipes for you. The first is great for breakfast and even a snack and the second is for blueberry muffins that make a nice treat especially for a cheat meal. Enjoy!

Venice Frittata*

This is a is a great recipe for breakfast or even to have as a delicious snack.

Ingredients:

• Cooking spray
• 1 medium onion, sliced thin
• 1⁄2 cup baby spinach
• 2 cups Egg Beaters
• 1 tsp gluten-free Dijon mustard
• 2 Tb 2% milk
• 1⁄2 tsp salt
• 1⁄4 tsp pepper
• 2 Tbsp brown rice flour, or use a premade gluten-free flour blend like those sold by Bob’s Red Mill
• 4 oz low-fat shredded Swiss cheese

Directions:

1. Preheat oven to 350 degrees
2. Spray a medium skillet with cooking spray and sauté onion until light brown, stirring occasionally. Add baby spinach and sauté spinach until wilted and any additional liquid in the pan evaporates.
3.  Spray a 10-inch casserole pan with cooking spray.
4.  Whisk together Egg Beaters with Dijon mustard, 2% milk, salt, and pepper, and pour in casserole dish. Top with spinach mixture. Mix Swiss cheese with flour and sprinkle over the top.
5.  Bake for 35–45 minutes until set through; cut into quarters and serve.

makes approximately 4 servings

Nutritional information: 151 calories, 21.6 grams protein, 11.3 grams carbohydrates, 1.8 grams fat, 10.5 milligrams cholesterol, 499 milligrams sodium, 1 gram fiber, 360 milligrams calcium, 3.2 milligrams iron.

Tip: Egg whites or other egg substitute can be used in place of the Egg Beaters. Also, chopped cooked broccoli works well in place of the spinach, and low-fat cheddar in place of the Swiss.

Blueberry Crumb Muffins*

These are so delicious and you can freeze extras so you can take them out when you need them. Any berry can be used in this recipe.

Ingredients:

•  1⁄2 cup white rice flour
• 1⁄2 cup brown rice flour
• 1⁄2 cup tapioca starch
• 1⁄2 cup sorghum flour
• 1⁄4 cup granulated sugar
• 2 tsp baking powder
• 1⁄2 tsp baking soda
• 1 tsp xanthan gum
• 1⁄4 tsp salt
• 1 tsp lemon zest
• 2 eggs
• 1⁄2 cup plain low-fat yogurt
• 1 cup low-fat 1% milk
• 4 Tb melted butter, divided in half
• 2 cups fresh or frozen blueberries
• 2 Tb brown sugar
• 1⁄4 cup almond flour
• 1⁄4 cup white rice flour
• 1⁄4 tsp nutmeg

Directions:

1. Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper muffin cups.
2.  Mix all dry ingredients (flour through lemon zest) in a large mixing bowl.
3.  In a separate bowl, beat together eggs, yogurt, milk, and 2 tablespoons of the melted butter.
4. Make a well in the center of the dry ingredients. Pour in wet ingredients and stir until just combined.
5. Stir in blueberries. Divide batter evenly among the 12 prepared muffin cups.
6. In a small bowl, use a fork to mix together brown sugar, almond flour, white rice flour, nutmeg, and remaining 2 tablespoons of melted butter.
7. Sprinkle crumb mixture evenly over the 12 muffins.
8. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.

Makes 12 servings.

Nutritional information per serving: 209 calories, 4.6 grams protein, 36 grams carbohydrates, 6 grams fat, 47 milligrams cholesterol, 174 milligrams sodium, 72 milligrams calcium, <1 milligram iron.

Tips: These muffins are best served warm with butter or jelly. Freeze any left over muffins so you can have delicious muffins whenever you want them.

I hope you enjoy these recipes.

If you need help with your weight loss please call us to schedule your free consultation

at 215-821-7336

*Recipes are taken from the book “gluten free hassle free by Marlissa Brown, RD CDE”