You could really add any veggies or even meat to these egg muffins. The first time I made these muffins, I added the bacon to the egg mix, but subsequent times I am now just add bacon to the egg mixture once they are in the muffin trays as it is easier to evenly spread the bacon that way. You could easily add shredded chicken or the like this way if you had it on hand.

The kids loved them and this recipe also ticks off a few eating criteria as they are gluten free, dairy free and Paleo friendly –  a perfect lunch item for those with special dietary requirements!

In the past I have had terrible trouble with egg dishes sticking to my muffin trays regardless of how well I grease the pans.  So I decided to cut up squares of baking paper and use them as liners. This was seriously one of the best ideas I have had in the kitchen for a very long time They worked perfectly.

You just need to hold the paper down a little with one hand as you spoon in the mixture with the other.

They then come out super easily from the trays once cooked.

They reheat easily either in the oven or the microwave.

Egg Muffins (Gluten Free)

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author:: PlanningQueen

Recipe type: lunch box

Serves: 4

Ingredients:

• 12 eggs
• 1 tbsp coconut oil (or olive oil)
• 8 rash short cut rindless bacon
• ½ onion
• A couple of handfuls of baby spinach
• 1 cup mashed sweet potato
• Salt and pepper to taste

Method:

1. Preheat oven to 170 degrees Celsius.
2. Whisk eggs.
3. De-stem and roughly chop baby spinach.
4. Finely chop onion and cut bacon into small strips.
5. Add oil to frying pan and heat. Add bacon, fry for a couple of minutes and then add onion. Fry for a few more minutes until onion is transparent.
6. Add everything but bacon to eggs, whisk again.
7. Cut squares of baking paper.
8. Place a square of baking paper into the muffin space and then spoon egg mixture into it.
9. If using bacon add bacon to each muffin, then give a little push down with a fork, so it becomes slightly submerged in the egg.
10. Bake for 15-20 minutes or until golden on top.
11. Remove from trays and cool on rack. You can leave them in the baking paper or remove them if you prefer.

3.2.1753

New recipe format

As you can see, I am trying out a new recipe format, hoping it makes it easier to read, understand and print the recipes. Would love to hear what you think! Thanks Nic.Tweet

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Egg Muffins (Gluten Free) is a post from: Planning With Kids

Gluten Free Banana Bread

Ingredients:

• 2 ½ large bananas
• 3 eggs
• 3 tbsp maple syrup
• 2 tbsp coconut cream
• 3 tbsp macadamia oil
• 1 ½ cup almond meal
• 2 tbsp desiccated coconut
• 3 tbsp coconut flour
• 1 tsp cinnamon
• ¾ tsp gluten free baking powder
• 3 tbsp walnuts

Method:
1. Preheat oven to 160 degrees Celsius.

2. Break up banana into chunks in a large bowl. Mash bananas with a masher or tse a stick blender. The riper the bananas the better!

3. Lightly beat eggs. Add maple syrup, coconut cream and macadamia oil to the eggs and mix.

4. Add egg mixture to bananas and mix well.

5. Add to this the the almond flour, desiccated coconut, coconut flour, cinnamon, baking powder and mix gently with a spoon until combined.

6. Chop walnuts and toss them in, mix gently again.

7. Pour into a loaf tin, lined with baking paper. The bread mixture is more runny that what you are probably used to, but go with it as it does firm up.

8. Bake for 40 minutes. If the skewer comes out clean it is ready.

9. Let the bread sit it the tin for about 10 minutes before removing.

10. Then remove to a rack and allow to completely cool before cutting.

It tastes incredibly delicious toasted lightly under a grill and then buttered!

Make your own almond flour

I ran out of almond flour when making this, so I made my own!
Ingredients:

• 2 cups slivered almonds

Method:

Add almonds to a bowl with cover if you don’t have a food processor and blend.

Keep blending until all chunks are finely ground and you have turned the almonds into a flour consistency.

This makes 2.5 cups almond flour.

Our Family Menu Plan For This Week

Day	Week Commencing 18th May
Sat		Souvlaki
Sun		Chicken schnitzel and vegetables No bake lemon and coconut balls Chicken and rice patties
Mon		Roast vegetable lasagne
Tue		Slow cooker chicken noodle soup
Wed		Quick Beef Stir Fry
Thu		Marinated chicken sticks and salad
Fri		Scrambled Eggs
Shopping List	Weekly menu plan shopping list for 18th May 2013

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.

The kid friendly menu planning app allows you to:

• Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
• Generate the shopping list for all the meals selected.
• Modify the shopping list to check off items you already have at home.
• Email the shopping list to yourself and/or others.

The most popular recipes from the blog have been included and more will be added on a weekly basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.

What have you been baking recently?

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Current Sponsors:

• Bright Star Kids' Name Labels - Super Cute & Durable Name Labels
• 4MyEarth - Lunch that does not cost the earth.

Gluten Free Banana Bread is a post from: Planning With Kids

I don’t mind this at all though as I love seeing the kids active and I am happy Mr I still plays footy and loves it. I have pulled back on some other projects, so I think from this weekend on I should be better placed to write up my week’s posts across the weekend.

The important thing about plans and schedules is to realise when they are not working, when you need to tweak them and when you need to try something completely different.

How are your weeks at the moment? Are you fitting in the things you want to?

Chicken With Mint Lime Sauce

As these ingredients feed my family of seven, you might like to reduce the amount of chicken if you have a smaller family.

Ingredients:

• 750 grams chicken breast
• 1 1/2 cup plain natural yogurt
• 1 lime
• 1/4 cup fresh mint leaves
• 4 chicken breasts
• 2 cups jasmine rice
• 2 tablespoon olive oil
• extra mint leaves to garnish

Method:
I made this sauce about an hour before and then popped it in the fridge until the rest was ready. This helps with the flavours, but you could easily just make it straight up and use it.

1.  In a bowl mix the yogurt with 1 tablespoon of lime juice, the zest of the lime.

2. Roughly chopped mint leaves and add to the yogurt mixture. Leave in the fridge for an hour if you have time.

3. As the chicken cooks quite quickly, start cooking your rice by your preferred method.

4. Slice chicken breasts into even size pieces. I cut ours in half width ways first then size them from there.

5. Add olive oil to a large frying pan and cook the chicken for about 4-5 minutes per side – depending on how browned you like your chicken breast.

6. Add rice to each plate, tops with pieces of chicken and pour a couple of tablespoons of lime sauce on the top.

7. Garnish with mint and enjoy.Tweet

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Current Sponsors:

• Bright Star Kids' Name Labels - Super Cute & Durable Name Labels
• 4MyEarth - Lunch that does not cost the earth.

Chicken With Mint Lime Sauce is a post from: Planning With Kids