Cloud Eggs are taking social media by storm, but are they worth the hassle?
Yield: 1 serving
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Cloud Eggs Trending Breakfast
I love a gimmick. And I love eggs, so when I saw cloud eggs trending on Instagram, on Twitter, on actual legitimate news sites I leapt at the chance to try them. These beautiful pillowy concoctions are mesmerising. No two cloud eggs are the same and the golden egg whites looks similar to delicious meringue topping.
But cloud eggs look prettier than they taste. Seriously, they're nasty, y'all. They've got the runny yolk of eggs fried sunny side up. They've got the soft whites of poached eggs. But the texture? It's like eating egg-flavoured cotton candy. Barf, barf, barf. I couldn't even get past the texture to try more than two forkfuls. This is one trend that needs to die quickly. These hyped up eggs are fine for looking at. Just don't put them in your mouth!
This comforting gluten free and vegetarian broccoli cauliflower casserole is perfect for midweek meals!
Yield: 6
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Gluten Free Broccoli Cauliflower Cheese Bake
As soon as the weather turns cold, everybody's all about comforting bakes and casseroles, but I think those chilly spring days, when the weather is transitioning from freezing-all-the-time to freezing-every-now-and-then, comfort food is just as important! We're not often in the mood for heavy gluten free soups and stews, but something light like a vegetarian casserole topped with oozing cheese? Yeah, we're all over that!
This easy cheese sauce recipe is gluten free, made without butter and is perfect for casseroles or dipping!
Yield: 600 ml cheese sauce
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Gluten Free No Butter Cheese Sauce
A bubbly, oozy cheese sauce that's perfect for dipping or using as the base for casseroles is an essential dish everyone should know how to make. Most cheese sauces aren't gluten free because they're started with a roux, a mix of butter and flour. But this sauce? This sauce is cheesy and stringy and perfect and it's gluten free and made without butter.
Yesterday, I tickled your taste buds with the most delicious red enchilada sauce. Today, I'm showing you one of the many ways you can use that sauce! This enchilada casserole, full of Mexican-spiced chicken, sweet corn, coriander and my own Mexican rice, was an enormous hit with my family.
Gluten-free pizza crust is topped with creamy Caesar dressing, succulent chicken and cheese and finished with fresh romaine lettuce!
Yield: 2
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Gluten-Free Chicken Caesar Salad Pizza
I find it incredibly difficult to resist a chicken Caesar salad. If it's on the menu at a restaurant, I'm likely to order it (usually with a side of French fries---moderation & all that). Three years ago, I first shared my recipe for chicken Caesar salad pizza with basil pizza crust, unfortunately, it that recipe isn't gluten free, but this one is!
Cake brand Mr Kipling launches range of #ExceedinglyGood gluten free cakes you'll love!
What makes a gluten free cake #ExceedinglyGood?
It has got to taste like it's not gluten free, like you're not missing out on any of the classic cake textures or flavour just because it's made without wheat.
It must pair well with a cuppa. This is the United Kingdom, after all, a land built on tea and cake.
It has to be moreish. So moreish, in fact, that it nearly puts you in a cake trance.
Cake & tea: Mr Kipling Gluten Free Apple Loaf Cake with Earl Grey Tea
Y'all. (If you've been reading Anyonita Nibbles for any length of time, you know that that sentence ["Y'all."] is serious. It means I have discovered something so incredible, something so delicious, something so bad ass and free from that the world has stopped.) Let me tell you 'bout dese cakes.
Disclosure: This is a sponsored post for Mr Kipling. I have been
compensated for this post, however all opinions remain my own and I was
in no way influenced by the company. You can review my disclosure policy
in full, here.
This super healthy take on traditional spaghetti bolognese is full of added protein and is vegan-friendly and gluten free!
Yield: 3
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Gluten Free Vegan Courgetti Bolognese
I have a confession to make. I love vegetables, but I hate courgettes/zucchini. I first tried it as a child, when I had mistaken it for a slice of refreshing cucumber. I wasn't expecting the spongy texture and the acrid taste and I'd been put off raw courgette for life. To this day, if I'm not 100% sure it's a cucumber, my husband is my guinea pig, taking the first bite for me to check which vegetable I'm about to eat. I've got a phobia of raw courgette, y'all. Now cooked courgette? I love it! I can eat it all day. And thankfully, so can my family.
Disclosure: This is a sponsored post for Ideal World. I have been
compensated for this post, however all opinions remain my own and I was
in no way influenced by the company. You can review my disclosure policy
in full, here.
This quick soup is a refreshing way to celebrate spring and warmer weather!
Yield: 2
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Gluten Free Cheesy Spinach Tortellini Broth
As the weather warms up and we move into summer, it can seem weird to reach for the soup bowls, but trust me. This soup is more a broth and it's light and refreshing with a hint of lemon and fresh spinach. It makes a great springtime lunch option or a light dinner meal, too, washed down with a traditional glass of homemade lemonade.
Ingredients:
For the broth 1 pack Evexia Gluten Free Spinach and Ricotta Tortellini 1 large unwaxed lemon 100 grams Parmigiano Reggiano cheese* 150 grams fresh baby spinach 350ml water 800ml chicken stock salt pepper Need a conversion? Use this handy chart.
*Parmigiano Reggiano is not a vegetarian friendly cheese as it uses animal rennet. You can substitute it with either grana padano or pecorino for a similar flavour.
Spinach Tortellini Soup Recipe
I originally shared this recipe back in 2013 using normal pasta. I've
always been in love with this soup and wanted to make it again but
finding fresh gluten free pasta can be tricky. And then I heard about
this gluten free fresh tortellini in a coeliac group and had to try it.
You'll absolutely love it!
Here's a bit of a warning, the Evexia pasta is great but it's so delicate, so be gentle with it! It doesn't take much cooking so be sure not to over do it!
Instructions:
Thinly slice the cheese, keeping the rind.
Place the water, stock and rind into a large saucepan and bring to the boil.
Remove the rind from the stock now or risk having to hunt for it later.
Add the spinach leaves, a little salt and the lemon pepper and cook for two minutes.
Add the tortellini and the sliced lemon and allow to cook for a minute being sure the pasta doesn't break and serve!
This super healthy gluten free veggie pizza adds a touch of the Mediterranean to mealtimes!
Yield: 2 medium size pizzas
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Best Ever Gluten Free Veggie Supreme Pizza
I don't generally like making best ever claims, but in the case of this pizza, it truly is the best ever gluten free veggie supreme pizza on the entire planet. Let me walk you through this: first you've got a shop-bought gluten free pizza crust that actually tastes one, like a pizza and two, unlike cardboard. Then on top of that you pile on your sauce, three types of cheese, a bit of oregano and the partially-roasted veggies. It's out of this gluten-free world, kids.
Speaking of kids, let me explain why Anyonita Nibbles hasn't been updated very much over the last few months:
That's right, I'm a mom of two kids now! So apologies for letting the blog stagnate, but I was just a wee bit busy! Okay, now back to the vegetarian pizza that will change your life.
I prefer leaving the veggies cut into big, hearty chunks like this; my husband likes it if they're cut smaller. You do whatever you and your family like.
Ingredients:
For the gluten free veggie supreme pizza 1 teaspoon dried oregano 2 tablespoons grated Parmesan cheese 1 cup shredded cheddar and mozzarella cheeses 260 grams pizza sauce 400 grams assorted roasted Mediterranean vegetables 2 Schar Gluten Free Pizza Bases Need a conversion? Use this handy chart.
Gluten Free Veggie Pizza
Back in my pre-coeliac days, my go-to pizza of choice was a supreme. There's just something about the jumble of all those tasty, fresh veggies that makes a pizza sing. Any coeliac or gluten-free person will tell you that recreating a tasty pizza that's suitable for us can make you want to slam your head against the wall.
Let me be frank: most gluten free pizza crusts are crap.
But I stumbled upon this Schar pizza crust after discovering some of their other delicious products and haven't looked back since. Even better, this pizza crust is suitable for those who can't handle dairy. Of course, when I have time, I do like to follow this homemade gluten free deep dish pizza crust recipe, but sometimes, shop bought will do nicely!
Now, before we get to assembling our pizzas, here's a note on the veggies: I completely lazed-out and used one of those pre-assembled veggie trays. But if you can't find one or want to whip it up yourself, inside was: courgette/zucchini, cherry tomatoes, red onions and bell peppers with a wee bit of olive oil.
Instructions:
Preheat the oven to 200c.
Roast the vegetables for 15 minutes, and while they roast, prepare the pizza.
Spoon the pizza sauce over the bases.
Scatter over some oregano, reserving about 1/3.
Sprinkle over the shredded cheese.
Spoon over the partially roasted vegetables.
Sprinkle over the Parmesan and the remaining oregano.
I'm Anyonita, an American living in Britain, chasing great meals and beautiful places. After years as a food blogger, I'm taking Anyonita Nibbles on the road. Expect food, travel, restaurant finds and plenty of recipes from the archive.
