Sunday, September 29, 2013

Epcot International Food & Wine Festival 2013

July 2014 Update

Gluten free options at the marketplace booths will be noted in the Marketplace Passport this fall, just like they were for the 2014 Epcot International Flower & Garden Festival.  The Disney Food Blog has a list of all the gluten free options for 2014 on their blog here.  The Food & Wine Festival starts September 19th!  I will highlight all returning dishes, and list all gluten free options for 2014 at the end of this post.  

Yes, it's that time of the year again in Orlando.  It's officially Fall and the Epcot International Food & Wine Festival started this weekend and will run until November 11th.  

Last year was a Celiac's dream come true, at least for me.  Disney released an official map of gluten free foods.  I had pretty much avoided the Epcot Food & Wine Festival for the previous three years.  It was so tedious to stand in long lines, then wait for a chef to be called over, usually from another location, only to find out nothing was safe for me to eat.  Plus, my husband and I were often being told something was safe one week, then informed it was not gluten free (for me) or nut free (for him) when we asked about the same item on another day.  

In 2012, we were averaging at least one visit a week to the Epcot Food & Wine Festival because my whole family had found foods they loved, and it was fun to drive down after church on Sunday to have an early lunch before it got too crowded.  

One of my favorites was the Greek Cheese with Pistachios and Honey at the Greece booth.  I have got to find out what kind of cheese this is so I can recreate this dish at home! 

Today, I started at the Canada booth and asked if the Le Cellier Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce was gluten free.  I have eaten this dish in Le Cellier and at the Canada booth last year.  As they were calling a chef, I also inquired about the Greek Cheese, hoping to save myself some time.  I never spoke to the chef in person, but word was passed on to me that the beef was safe, but the Greek Cheese was not.  I was very sad about the cheese, but enjoyed my filet mignon.  

Our next stop was for Fresh Watermelon Juice at the Terra booth.  I was told it was straight up watermelon, so we each sampled a cup.  It was delicious and so refreshing on a near 90 degree day.  

At the Brazil booth, I lucked out that a chef was on site and came out to talk to me in person.  When he pulled out a very small card with allergens marked on it for the various booths, I asked if I could inquire about other booths and mark them on my map.  The chef told me that at the Brazil booth, both the Seared Scallops and the Crispy Pork Belly with Black Beans, Onions, Avocado, and Cilantro, which I sampled, were gluten free.  He mentioned the lamb being gluten free at Argentina, but when I got home, I realized that there is no lamb dish there.  I wonder if he meant the Grilled Beef Skewer with Chimichurri Sauce and Boniato Puree, which I have been told is safe in previous years.  Other gluten free items I marked on my map include: Garlic Shrimp and Grilled Lamb from Australia, Berbere Style Beef from Africa (cross-contamination issues were mentioned for this one), Shrimp Ceviche from the Florida Local booth, Venison Sausage from New Zealand, the Warm Chocolate Pudding with Bailey's Custard from Ireland, the Rainbow Trout at Canada, and the Greek Cheese at Greece.  Ok, so the chef I talked to in person told me something completely different about the beef and Greek Cheese than the chef that was called at Canada.  I had just consumed Filet Mignon at Canada that was not marked gluten free on the little cheat sheet carried around by the chef I talked to.  Interestingly enough, Disney has no plans to publish a gluten free map this year because of liability, yet here I am with no map to guide me and being told two different things by two different chefs.  The whole situation is very un-Disney and very frustrating because in almost all situations, Disney does such a great job with special diets.  My advice to you is to ask about the gluten free status of the food at every booth before eating anything, and you might want to avoid it all together.  There are many other fabulous dining options at Epcot. 

At the America Pavilion, we stopped in at the Chase VIP Lounge for Disney Visa Card Members. We enjoyed a complimentary cold drink and this great view of Epcot.  

We all enjoyed the AC and a chance to sit down. 

After my girls, who do not need to eat gluten free, enjoyed the ravioli at the Italy booth, we headed to Boulangerie Patisserie in the France Pavilion.  I wanted to see if their new macarons were gluten free.  Sadly, they were not, but I was told that the Parfait Aux Fruits and the Creme Brûlée were both gluten free.

January 11, 2014 Update  -- the macaron are gluten free

I like Creme brûlée, which I have eaten in the France Pavilion before, but I decided on the Parfait Aux Fruits today, and it was just as delicious as the last time I ate it.  

On a side note, I recently read that gluten free pizza is available at the Pizza Window on Disney's BoardWalk.  When I stopped by today, the Disney employee I spoke to enthusiastically told me about the gluten free pizza, which he said is very good.  It is a small individual pizza, made in a separate kitchen to avoid cross contamination, and takes about 20 to 30 minutes to prepare.

Update -- October 4, 2013

First on the list -- I found a recipe for the Greek Cheese with Pistachios and Honey. I purchased kasseri cheese at Whole Foods and had it for lunch twice already this week.  It's quite tasty!

My friend Sarah from Gluten-Free & Dairy-Free at WDW visited the Epcot Food & Wine Festival this week.  You can check out her blog post about it hereLemongrass Chicken Curry from Singapore can be added to the list of gluten free options, and it is dairy free too. Other gluten free options found by Sarah or her blog readers include the Grilled Beef Skewer with Chimichurri Sauce and Boniato Puree at Argentina, Silk Ice Cream Ribbons (all flavors) at China, the Roast Bratwurst minus the Pretzel Roll at Germany, Creme Brulee au Chocolat au Lait at France, the Orange Dole Whip at the Refreshment Port, and the Chilled Coffee featuring Godiva Chocolate Liquer at Belgium. 

Update -- October 6, 2013

For my husband's birthday, we headed to the Epcot Food & Wine Festival to have lunch after church.  

I headed straight to the Canada booth to try the Rainbow Trout with Bacon, Frisee, and Maple Minus 8 Vinaigrette.  I also was hoping to get some clarification on whether the Le Cellier Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce was gluten free.  Thankfully, a chef was on site and told me that both dishes are gluten free.  She assured me that the truffle butter sauce is thickened with corn starch. Both of my daughters loved the trout, which was surprising because Emma rarely eats fish. 

Next, I had to go to the Greece booth and find out about the Griddled Greek Cheese with Pistachios and Honey.  A chef was called and it turns out that this dish is gluten free too, like it was last year. 

My daughters and I enjoyed the Grilled Beef Skewers with Chimichurri Sauce and Boniato Puree at Argentina. (In 2014, this dish can be found at the Patagonia booth)

Last stop for today was the France booth for a tasty Creme Brulee au Chocolat au Lait!

Update -- October 16, 2013

Before attending Chef Tony's culinary demonstration at the Festival Center, I walked over to the Ireland booth to finally try the Warm Chocolate Pudding with Bailey's Custard. (In 2014, the warm chocolate pudding will be served with Kerrygold Irish Cream Liqueur Custard) I spoke to a chef who confirmed that it was gluten free, and dug in.  I highly recommend this dessert.  The cake and sauce were delicious.  I use the word cake because it tasted like a flourless chocolate cake, not like an American pudding.  

Today, I attended my first culinary demonstration at the Epcot Food & Wine Festival.  The last time I saw him at Sassagoula Floatworks & Food Factory, Chef Tony had mentioned that in all of his demonstrations, the food was gluten free. 

Today, he made Salmon "en Papillote" with Asparagus and Cranberry Hollandaise. 

It was incredibly delicious!  I especially liked the addition of the cranberries to the hollandaise sauce.  I can't wait to make this at home!  I can definitely handle cooking the salmon in a foil pouch, and I was glad Chef Tony demonstrated a second, easier sauce than the hollandaise. 

Chef Tony, thanks for the invite!  I'll be sure to stop over at Disney's Port Orleans resort for some gluten free beignets soon.  If you haven't tried them, you really must visit Sassagoula Floatworks & Food Factory at Port Orleans French Quarter.  You can read my blog post about it here.  Chef Tony Marotta has one last demo on Tuesday, October 22nd.  He will be making pork tenderloin with Asian pear-cranberry chutney.  Tickets are $14 and can be purchased by calling 407-WDW-FEST (939-3378).  

Update -- October 20, 2013

My daughters asked to go to the Epcot Food & Wine Festival after church today.  They were already planning all the things they wanted to eat on the car ride downI tend to be a creature of habit once I find foods I like, but since I started this blog in May, I have been trying new meals and restaurants at Disney.  Today, I had some of my usual favorites -- the watermelon juice from the Terra booth, the griddled Greek cheese with pistachios and honey, and the warm chocolate pudding with Bailey's custard from Ireland.  My new choice was the garlic shrimp with roasted tomatoes, lemon myrtle & rapini from Australia.  It was so much better than the Shrimp on the Barbie that was sold at this booth in previous years.   I will definitely be sampling this dish again!  It appears that all of the food offered at the Australia booth is gluten free, but I was told that there is a risk of cross contamination with the Pavlova, a crispy meringue with fresh Driscoll's berries and a vanilla custard.  I still haven't tried the grilled lamb chop with mint pesto and potato crunchies at the Australia booth.  Maybe next time! 

I would really appreciate you commenting on this blog post if you happen to go to the Epcot Food & Wine Festival.  I would love to hear about your experiences, and I am sure my readers would to! 

Gluten Free Options for 2014  

Africa -- South African bobotie with turkey & mushrooms

Australia -- Garlic shrimp with roasted tomatoes, lemon myrtle and rapini; grilled lamb chop with mint pesto and potato crunchies

Brazil -- Regal Springs premium tilapia with coconut lime sauce and steamed rice; crispy pork belly with black beans, tomato and cilantro

Canada -- Seared rainbow trout with bacon, frisee and maple Minus 8 Vinaigrette; "Le Cellier" wild mushroom beef filet mignon with truffle butter sauce

Farm Fresh -- Nueske's Pepper Bacon hash with sweet corn, potatoes, hollandaise and pickled jalapenos; griddled "yard bird" with braised greens

Greece -- Griddled Greek cheese with pistachios and honey

Intermissions Cafe -- Angry Orchard Hard Cider - Crisp Apple

Ireland -- Warm chocolate pudding with Kerrygold Irish Cream Liqueur Custard

Mexico  -- Rib eye taco with marinated rib eye, roasted chipotle salsa, and grilled scallions on a corn tortilla

New Zealand -- Venison sausage with pickled mushrooms, baby arugula and black currant reduction

Patagonia -- Grilled beef skewer with chimichurri sauce and boniato puree; roasted verlasso salmon with quinoa salad and arugula chimichurri

Puerto Rico -- Slow-braised beef with Puerto Rican grown rice; Caribbean conch salad with onion, tomato and cilantro

Scotland -- Fresh potato pancake with smoked Scottish salmon and herb sour cream; seared sea scallop with spinach-cheddar gratin and crispy bacon

Singapore -- Lemongrass chicken curry with coconut and jasmine rice

Thursday, September 26, 2013

Gluten Free Banana Oatmeal Squares

For the past couple of weeks, my daughters and I have been enjoying a Nicole Hunn recipe for Gluten Free Oatmeal Squares.  I finally gathered up the courage today to make major changes to the recipe.  I eliminated 1/2 cup of brown sugar, the honey, and 2 tablespoons of butter.  I added in 3/4 cup of mashed banana and 1 teaspoon of cinnamon.  They are just as sweet as they used to be, which my daughters will like, but they are a little healthier, and I loved the addition of the banana and cinnamon.  I made these to freeze for future breakfasts, but we will be enjoying them for dessert tonight as well.  Maybe next time, I will add pumpkin instead of banana and all my favorite pumpkin pie spices. 

My 16 Banana Oatmeal Squares ready to go in the oven. 

After 16 minutes in the oven, they were nicely browned on the bottom and around the edges on top.

My daughters like lots of icing.  I aim to please!

Gluten Free Banana Oatmeal Squares


2 C (280g) all-purpose gluten free flour (I used Better Batter) -- add 1 tsp of xanthan gum if your flour does not contain it
1 C (120g) gluten free oat flour (option -- make your own with gluten free oats in your food processor)
1/2 C (109g) light brown sugar -- packed 
2T flaxseed meal
1 tsp cinnamon
1/2 tsp kosher salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 C (75g) gluten free old-fashioned rolled oats
3/4 C mashed bananas (about 2 small bananas)
6 T unsalted butter -- melted & cooled
2 extra-large eggs -- beaten, at room temperature
2 tsp vanilla extract


Melt butter and set aside to cool.  Place eggs in a bowl of warm water to come to room temperature if you did not set them out ahead of time.

Preheat oven to 325 degrees.  Line a large rimmed baking sheet with parchment paper.

Place the flours, brown sugar, flaxseed, cinnamon, salt, baking powder, and baking soda in a large bowl.  Stir to combine before adding the oats.  Make sure there are no lumps in the brown sugar.

Add the banana, butter, eggs, and vanilla, and stir until everything is well combined.

Place the dough in the middle of your baking sheet.  With your hands, shape the dough into an 8-inch square.  The dough will be slightly sticky.  With a knife, cut your dough into 16 two-inch squares, then spread them around your baking sheet.  Bake for 16 minutes, turning half way through.  Your banana oat squares should be lightly browned on the bottom and top.  Cool completely on the pan before adding the glaze (optional).  


1 T unsalted butter -- room temperature
1 C (115g) powdered sugar
1 T lowfat milk
1/2 tsp vanilla extract
1/8 tsp salt
1/8 tsp cinnamon (optional)

While the banana oatmeal squares are baking, place the butter in a small bowl to come to room temperature.  After the bars have cooled, add powdered sugar, milk, vanilla, and salt to the butter, stirring vigorously until smooth.  Use a spoon to spread the glaze on top of the bars.

Leftovers can be frozen if not eaten within 24 hours.

This recipe was inspired by a recipe for Oatmeal Squares by Nicole Hunn (Gluten Free on a Shoestring)

Gluten Free Garden Pesto Sauté

When I was at Noodles & Company last weekend in Pittsburgh, I tried their Garden Pesto Sauté and loved it so much, I was determined to recreate it at home.  For pasta, they use Heartland Gluten Free Fusilli, which can be purchased at Walmart.  I was really impressed with Heartland, but I have a ridiculous amount of pasta in my pantry, so I used a bag of BiAglut Rigatoni.

BiAglut can be hard to find in the United States, even though this Italian company is owned by Heinz.  I order BiAglut Penne, Rigatoni, and Shells (Pipes) from amazon in bulk.  It was recommended to me by the owner of Gluten Free Zone in Pittsburgh.  I can see why it's his favorite pasta.  Several of my followers on Facebook have tried it and told me it is the best gluten free pasta they have eaten.  BiAglut is not recommended for individuals with peanut allergies because it contains lupin flour and lupin protein. 

Wednesday, September 25, 2013

Kouzzina by Cat Cora at Disney's BoardWalk

Kouzzina by Cat Cora will be closing on September 30, 2014.  Trattoria al Forno, an Italian restaurant, will be taking the place of Kouzzina, and is scheduled to be open by December 2014.   From October 1 through December 8, you can enjoy breakfast at the Flying Fish Cafe on Disney's BoardWalk.  You can view their breakfast menu here.  

This morning, I visited my favorite restaurant at Walt Disney World to have breakfast at, Kouzzina by Cat Cora at Disney's BoardWalk. 

I usually order the spinach, tomato, and feta scrambled eggs, which are served with toast, breakfast potatoes, and bacon.  My daughters happen to like them too, so we usually share this dish and a children's order of gluten free Mickey waffles.  

Today, I decided to try something new after reading great reviews about the Turkey-Sweet Potato Hash on my friend Sarah's blog, Gluten Free & Dairy Free at WDW.  

Kouzzina uses Udi's Sandwich Loaf, which tasted better and looked different than the Udi's White Sandwich Bread I used to buy at Whole Foods.  My toast was so good this morning, I called the Chef Paul back to my table to reassure me that I was actually eating gluten free bread.  Sarah told me that Udi's makes special loafs of bread for restaurant/commercial use.  A huge loaf of their Whole Grain Bread can be purchased at Jason's Deli.  

Here's a better shot of my hash after I ate some of the arugula and one of my poached eggs off the top.  

I had a hard time finishing my last little bit of turkey-sweet potato hash.  I can't believe that I thought my bowl of food looked small when I first got it.  My eyes are always bigger than my stomach!  This was a very filling dish.  Overall, I was very pleased with my breakfast and thought everything was delicious.  Next time, I am going to try the Stacked Kouzzina Breakfast, which contains 2 poached eggs, toast, artichoke spread (definitely on the side for me), sweet potato hash, and bacon.  

After breakfast, I had hoped to take a walk around the BoardWalk, but the weather was not cooperating.  Kouzzina is a short walk from both Epcot and Hollywood Studios.  Because of the rain, I headed to Downtown Disney to check out the new Vera Bradley Collection at the World of Disney Store.  They were already sold out of the pieces I was interested in, but they will be receiving more merchandise in the next couple of weeks.  

If you haven't seen it, you can check out my other post about Kouzzina here.  

October 9, 2013 Update 

This morning, I stopped in to have breakfast at Kouzzina and try the Stacked Kouzzina Breakfast, which includes two poached eggs, toast, artichoke spread, sweet potato hash, and a choice of bacon or chicken sausage. 

I chose the bacon and decided to skip the artichoke spread.  Everything was delicious! 

I was also in the mood for some gluten free Mickey waffles this morning.  I really wish I had a Mickey waffle maker at home.  They always put a smile on my face.  

I left with an OMG.....It's Gluten Free Fudge Brownie.  I'm a huge fan of these deliciously fudgy brownies!

Many thanks to Chef Brad for making this an amazing breakfast!    

November 3, 2013 Update

Last Wednesday, my parents arrived in Orlando.  We decided to have dinner at Kouzzina because we heard Cat Cora was in town. 

Olives and two different olive oils come with your bread. 

Whatever kind of gluten free rolls Kouzzina is serving, they are not worth eating! 

I ordered the same dish I had the last time I ate dinner at Kouzzina -- braised short ribs with roasted potatoes and broccolini.  The short ribs are amazing!  I really need to remember to ask for the recipe.  Other dinner options are the wood-grilled steak and the traditional whole fish.  The cinnamon-stewed chicken and the Briami can be modified to be gluten free if the orzo pasta is left out.  My father loved the fisherman's stew he ordered, which is easily made gluten free by swapping out the grilled bread for gluten free pita. 

I was pretty full after dinner, so I decided to have a cup of pistachio ice cream that came with one of my daughter's kids meal.  She wanted to have dessert at Epcot.  The chef told me that the Greek Cheesecake is also gluten free.  You can check out Kouzzina's dinner menu here.

November 6, 2013 Update

This morning, I went to Kouzzina to try the Breakfast Skillet with eggs, pequillo peppers, Nueske's bacon, onion, potatoes, Greek cheese, and arugula.  The presentation was beautiful and the favors of the dish were great, but you better bring a big appetite.  I like to eat, and I can eat a lot of food, but I only ate about 2/3 of this dish, and I was stuffed when I stopped eating.  It was served with two pieces of gluten free toast. 

Kouzzina continues to impress me and remains my favorite table service restaurant for breakfast at Disney World.  As far as counter service goes, Sassagoula Floatworks & Food Factory at Port Orleans French Quarter is the hands down winner because of their amazing gluten free beignets.  My gluten eating husband, daughters, parents, and brother all tried them this past weekend and were really impressed.  Some even liked them better than the regular beignets.

June 20, 2014 Update

Today, my daughters and I had breakfast at Kouzzina with my GFF Shelley and her daughter, who also has to eat gluten free.  

This was definitely the best breakfast I ever had at Kouzzina, and it's always amazing.  Chef Brad really outdid himself this time.  My daughters and I order the scrambled eggs with spinach, tomatoes, and feta, but my girls wanted chocolate muffins instead of toast, so Chef Brad brought us Udi's Double Chocolate Muffins.  My daughters adore these muffins!  I try to keep a package in my freezer for days when we need a quick and easy breakfast.  

Shelley shared the gluten free Mickey waffles she got as a side.  Their little ears are my favorite part!  Today, I asked for sweet potato hash instead of breakfast potatoes with my scrambled eggs.  I really need to ask for the sweet potato hash recipe.  It's amazing!

September 8, 2014 Update

This morning, I had breakfast at Kouzzina with Jennifer, a fellow celiac.  I was tempted to try the gluten free Mickey waffles with whipped mascarpone cheese, honey, and chopped pecans.  Jennifer ordered the waffles, and said they were fluffy and moist, full of flavor, and not too sweet.  For a side, she chose the chicken sausage.  

Since this was probably my last visit to Kouzzina, I had to order my favorite breakfast - spinach, tomato & feta scrambled eggs with Udi's toast, bacon, and a side of sweet potato hash.  

I have advance dining reservations for the Flying Fish Cafe in October, where the Kouzzina chefs will be working until Trattoria al Forno opens in December.  I am looking forward to trying their gluten free Mickey waffles with whipped tiramisu mascarpone and cocoa powder.  Instead of spinach, tomato & feta scrambled eggs, they will be serving a more Italian version with tomato, basil & mozzarella.  Both of these dishes will be available at Trattoria al Forno when it opens.  

I am sad that Kouzzina is closing permanently on September 30, 2014.  It really is the best table service restaurant at Disney World for breakfast.  I am hoping that Trattoria al Forno will be a worthy replacement, and I am looking forward to dining there in December.

Monday, September 23, 2013

Gluten Free in Pittsburgh

When I visit my hometown, I always have a list of restaurants, bakeries, and stores I want to visit.  After my uncle picked me up at the airport, we went straight to Gaby et Jules Patisseries et Macarons in Squirrel Hill.  After reading about this new establishment in the Pittsburgh Post-Gazette, I wrote them an email asking whether their macarons are gluten free.  Very quickly I received a response that they  are all gluten free!

The first 6 I purchased did not last very long!

Sunday, September 15, 2013

Cookes of Dublin - Disney Springs

Cookes of Dublin is one of my favorite quick service restaurants at Walt Disney World.  

It is attached to Raglan Road in Disney Springs.

Saturday, September 14, 2013

Favorite Breakfast Recipes - links, pictures, and tips

For myself and my readers, I wanted a place with links, pictures, and tips for all my favorite breakfast recipes from a variety of different chefs/bloggers.  I am only sharing recipes that my family would give an A+ rating to.  They are all foods that we get really excited about and love to serve to friends and family.  This post will remain a work in progress, and I plan on updating it as I find more amazing recipes.

First up is a breakfast recipe from my favorite gluten free blogger, Nicole Hunn, also known as Gluten Free on a Shoestring.  Just a warning -- this recipe for Gluten Free Biscuits: Cinnamon Bun Style will be dangerous to your waistline.  The first time I made them, I continued to eat them on and off for the rest of the day.  I use Cup 4 Cup flour in this recipe.  

I made them for Christmas breakfast this year.  I highly recommend Nicole's two cookbooks -- Gluten-Free on a Shoestring and Gluten-Free on a Shoestring Quick & Easy.  Her bread book will be coming out this fall.  I can't wait!  

Do you see those doughnuts on the cover of her second book?  Nicole's recipe for Yeast-Free Glazed Chocolate Doughnuts is the second family favorite I want to share with you.  Thankfully, the recipe is on her blog too, or you would have had to buy the cookbook, which you should do anyway.  I suggest Cup4Cup or Better Batter flour for this recipe, or you could make your own gluten free flour blend.  Nicole has tips for that too!  I use Rodelle Gourmet Baking Cocoa, which is gluten free, according to their website.  It's an item I subscribe and save for delivery every 6 months on  I make the glaze with 2 tablespoons of half & half, then thin it with milk.  We love to serve these doughnuts with strawberries, which we dip in the leftover glaze.  I freeze all of my leftovers with the glaze on.  I microwave the frozen donuts on defrost for about a minute before serving.  

These doughnuts are great for breakfast or dessert, and they are so easy to make in my Babycakes Donut Maker.  I love this appliance!  

A new favorite of mine from Nicole is a recipe for Oatmeal Squares.  We have struggled for years to find quick and easy breakfasts for the school/work week that my girls will eat.  I don't have time to make breakfast before they leave with my husband at 7AM.  I value my sleep!  When I make Mini Mexican Chocolate Banana Muffins, I freeze the extras, but I need more options on the table than leftover muffins, Udi's Double Chocolate Muffins, and bananas with Nutella.  Can you tell my girls like chocolate?  The apple doesn't fall far from the tree.  :-)

I first gave my daughters these oatmeal breakfast bars for dessert. We all agreed that I should have used more of the icing, and Emma asked if she could have them for breakfast. Perfect! My master plan was to trick them into thinking I was giving them dessert for breakfast the next day.  I didn't have rice bran or molasses in the house, so I used flaxseed meal and organic raw honey instead. My flour of choice for this recipe was Better Batter.  I put GF oats in my food processor to make oat flour, and used quick cooking oats instead of old-fashioned rolled oats. I decided to use a spoon to drip on the icing instead of piping it, which I have no experience with, plus it was an easy shortcut.  I started making S's for Salerno as I went along.  These Oatmeal Squares are great for breakfast, a lunch treat, or dessert.  I also love that they were just as good on day 2, and they freeze well.  I took one out of the freezer, defrosted it for 60 seconds in the microwave, and it was perfect.  Each square is approximately 250 calories.  

Next up is a recipe from Paleo Parents for Sweet Potato Apple Hash that could be made for breakfast, lunch, or dinner.  

I did use a cast iron skillet like the recipe suggested, but changed a lot of the ingredients because of what I had in the house and to suit my personal tastes.  Not being a huge fan of orange sweet potatoes, I used Hannah Yams that I purchased from Whole Foods.  Japanese sweet potatoes, which are also yellow inside, would be another great option.  I used one Gala and one Granny Smith apple, and instead of lard, I used butter.  I only buy sweet onions, so my husband chopped up a Vidalia onion for this recipe. 

I purchased Jimmy Dean Premium Pork Sausage for this recipe because it is labeled GF.  
Lastly, we used kosher salt and coarse black pepper to season up the hash.  It exceeded all my expectations.  I couldn't stop eating it!  The small amount of leftovers we had were just as amazing on day two.  I would love to try this hash with a huge fried egg on top!  Maybe next time.  :-)

Here are some links to other favorite breakfast recipes of ours on this blog:

Blueberry Scones -- you will also find a recipe for raspberry scones in this blog post

Orange Chocolate Chip Muffins

The Perfect Gluten Free Scones