{gluten free} Nachos

gluten free nachos

{gluten free} Nachos

Ingredient List:

1 large zucchini sliced into 1/4” pieces

1/2 C mexican cheese blend

1 can black beans rinsed

1 tomato chopped

1 avocado chopped

1 ear of cooked corn cut off the cob

1/4 C salsa

Cilantro chopped

Sea salt

Chili powder


Grill  zucchini (I used a George Foreman)  until starting to brown about 3-4 minutes

Top with cheese and all other toppings

Add any other topping you have on hand

Cheese should melt if you put it on right out of the grill, if not bake at 350 until cheese is melted


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Gluten Free Nachos nachos4

Hashbrown Casserole

Breakfast Casserole

Breakfast Casserole

I saw this recipe on Buzzfed and immediately knew I wanted to make it. It makes a hearty 9×13 casserole so you will have leftovers and this is one leftover I wanted to eat!  Use any fresh herbs to have on hand to make this recipe even better.

Ingredient list:

1 can crescent roll dough

1 bag shredded potatoes

3 large avocados diced

3 large tomatoes diced

1 small red onion diced

1 C mozerella cheese

4 eggs

1/4 C flax seed milk

Any fresh herbs you have on hand, I used green onions + parsley

Sea salt

Chili powder

Black pepper


Heat oven to 350

Grease a 9×13 glass casserole dish

Push the dough into the bottom of the dish

Sprinkle the dough with sea salt, chili powder and pepper

Put a layer of hash browns on the dough

Sprinkle a layer avocado, tomato and onion

Continue to layer until casserole dish is 3/4 full

Beat eggs in a small dish and stir in milk

Pour mixture over casserole

Sprinkle an even layer of cheese over the casserole

Cover with foil and bake for 30 minutes

Remove foil and continue cooking until cheese is bubbling and eggs are cooked about 10 minutes

Sprinkle with additional salt if wanted and top with fresh herbs


Breakfast Casserole