Spinach Bake

Spinach bake

-3 3/4 c. liquid pasteurized egg white (I use Egg Whites International)
-16 oz bag frozen chopped spinach, thawed and squeezed dry
-a nice sized handful of julienne sun dried tomatoes
-sea salt to taste

Combine the above and pour into casserole dish. Mine is about 13×9, and I cook it at 400 in a convection oven for 30 minutes.

-This makes 5 portions, approximately 20 grams of protein each.

Sometimes I'll cut up some Al Fresco gluten free sausages for this.

After you’ve cooked this up, separate it into equal portions, and place in portable containers. Toss into your microwave for a minute and a half and voila! Healthy breakfast.

Gluten Free Green Bean Casserole

Here's the recipe that's in the Fresh Market holiday recipe book. I'm sure you can use it as a base and do something wonderful with it. I'm sure it isn't necessary to use the fancy schmancy onions and mushrooms too.

2 1/2lbs french beans, ...with stems snapped off.
2 TBSP butter
5 cipollini onions, thinly sliced (I'll use regular onions)
2 tsp Hungarian Paprika
pinch of cayenne pepper
1/2 tsp ground pepper
1/2 tsp salt
1/2 Chanterelle mushrooms, rinced and coursely chopped
8 oz baby Portabella mushrooms, sliced (I will just use canned and brown them)
4 TBSP flour (gluten free)
2 Cups Chicken Stock
1/2 Cup Greek Yogurt
1 TBSP fresh lemon juice
2 (4oz) packs Lars crispy onions (I will omit unless I find a way to make gluten free fried onions)

Directions in a nutshell:

blanch beans, rinse in cold water, cut in half, set aside
melt butter, add onions and mushrooms, sautee 5 mins. Add paprika, cayenne, S&P, mix. Gradually add in flour, then chicken stock and simmer 5-8 mins. Stir in creme fraiche, lemon juice and beans. Simmer 8 mins. Transfer to baking dish & bake at 400* for 20 mins. Remove from oven and top with crispy onions, if desired.