Posts Tagged "Gluten Free"

A Breakfast for Champions, Vegan that Is!

Posted by on Jun 1, 2017 in At The Inn, Uncategorized | Comments Off on A Breakfast for Champions, Vegan that Is!

Vegan Stir Fry with Quinoa & Brown Rice and Black Chia Seeds

Vegan Stir Fry with Quinoa and Brown Rice and Black Chia Seeds

One Version of a Vegan Salad

One Version of a Vegan Salad

There is nothing “senior” about geriatric doctor and vegan, Kai, who visited the Great Smoky Mountains National Park this spring for four days of serious hiking. Perhaps he noted a hint of anxiety in my voice after I asked my standard question upon a guest reserving a room, “Do you have any food allergies or dislikes?” He responded he was a vegan. The first morning after breakfast he said, “Now that wasn’t so hard was it?” I laughed.

I have had a number of vegans over the years and certainly a lot of vegetarians, gluten free, lactose intolerant guests and just about every diet under the sun. One guest was on an elimination diet and by the time she stayed with me she was up to 23 food items she could combine! We managed and it was fun. For me anyway, not so sure how thrilled she was being in it for the long haul. I think every three days she could add one more food item.

So let’s talk food. It’s 50% of the title bed and breakfast. Why do folks come here? I think actually for the scenery more than the bed, and the breakfast of course, so maybe we should be called Gracehill’s Sunrise and Breakfast… Hmm. When I opened 17 years ago I started keeping track of what I served guests and tried to never repeat a menu any time they visited. The first time that became problematic was one Thanksgiving when four repeat guests were here for their 16-20 days and another couple was pushing 40 some combined days. After working on menus for two hours I finally called them and asked for one favorite dish I had made in the past

Vegan Homemade Granola with Dried Fruit served and Almond Milk with a Fresh Fruit Plate with Fruit

Vegan Homemade Granola with Dried Fruit and Almond Milk served with a Fresh Fruit Plate

for each of them. Was still able to come up with four new entrees over a four day period that none of the six of them had eaten before. One, Pumpkin Pancakes, went on to win second place in an international breakfast recipe contest.

Kai urged me to take photos of the dishes I prepared for him. Being in need of a geriatric doctor myself, I’m glad I did. Helps to remember what I made plus I can email photos to a future vegan guest and ask them what appeals to them. Two of my favorite magazines are Cook’s Illustrated and Cook’s Country. I ordered their (America’s Test Kitchen) “Vegan for Everybody,” “Gluten-Free Cookbook,” and “Bread Illustrated” this morning. I’m looking forward to adding a few vegan and gluten free recipes to my morning repertoire. Bon Appetit!

Vegan Oatmeal with Almond Milk

Vegan Oatmeal with Almond Milk

PS Here is the recipe for the Granola pictured on the left.  I like mine plain with pecans.  My mother takes hers with Craisins and dried apricots.  I keep the dried fruit in a separate container and she throws a handful on top when the granola is in her cereal bowl.  I think it keeps the granola crunchier and we can eat it endless ways.  Everyone in your household could have a different bowl or bag of dried fruit they can add at their pleasure.

mizkathleen @ Gracehill Bed and Breakfast

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Breakfast- Gluten Free Potato Frittata

Posted by on Apr 29, 2016 in Recipes | Comments Off on Breakfast- Gluten Free Potato Frittata

Potato Frittata

Vegetarian Potato Frittata is Gluten Free. (Of course I have panko crumbs on the zucchini rounds. You can serve whatever you’d like on the side.)

  • 2oz of small potatoes per person (I use Dutch Yellow Peewee Potatoes)
  • 1½oz of grated Smoked Gouda Cheese per person
  • Onion diced, about 2 T per person
  • Red Pepper diced, about 1 T per person
  • 2 eggs per person
  • 1T of half and half per egg
  • Butter
  • Fresh Rosemary
  • Salt and Pepper to taste
  1. Put the potatoes in a sauce pan and add water to an inch above the potatoes. Boil until soft when you prick them with a fork. Maybe 20 minutes or so.
  2. Dice onion and sauté in butter until golden brown or caramelized.
  3. About half way through sautéing the onions add the diced red peppers to the same pan.
  4. When the potatoes are soft, drain, cut in half and put cut side down in another frying pan with a little butter.
  5. Remove from heat when they are just turning golden brown.
  6. Put in the same pan with the finished onions and red pepper.
  7. Grate the cheese.
  8. Whip up the eggs with the half and half, add salt and pepper to taste.
  9. Cut up some rosemary and add to the onion mixture along with the eggs.
  10. Then stir in the cheese leaving a little to one side to garnish the finished frittata.
  11. Cook on medium heat watching closely and scraping the bottom of the frying pan to pull the curds to the top.
  12. You can use a 9X13 pan, but I started using one ramekin per person and like it better.
  13. When the eggs are starting to hold shape but still wet, scoop into the ramekin and fill up to the top.
  14. Place in a 325 convection oven or 350 regular oven and bake until puffed, about 20 minutes. Let set for about 3-5 minutes and loosen and scoop onto a plate.
  15. Garnish with a sprig of rosemary stuck in the top and the leftover grated Gouda Cheese.
  16. (We use herbs out of our garden. Our rosemary bit the dust about a week ago so I subbed in chives for this photo.)


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Snacks- Chocolate Peanut Butter Rice Chex Mix- Gluten Free

Posted by on Dec 18, 2010 in Recipes | 1 comment

Gluten Free Chocolate Peanut Butter Snack Mix

Snacks- Chocolate Peanut Butter Rice Chex Mix- Gluten Free
Prep time:
Cook time:
Total time:
I saw a bag of this at Sams Wholesale the other day, called Muddy something, so I suppose you could buy it pre-made.  It might be cheaper homemade, and you don’t have the extra chemicals in it!  I got this recipe from Carol Weiner of Townsend, TN, at Tuesday’s Dazzling Domino's Dames!
  • 9 cups of Rice Chex (almost a whole box)
  • ½ cup of peanut butter (doesn’t make any difference if it is creamy or chunky, but I use creamy.)
  • 12 oz bag of semi-sweet chocolate chips
  • powdered sugar
  1. Melt the chocolate in your microwave or on your stove top and add the peanut butter.
  2. Mix just until creamy smooth.
  3. Pour over the Chex mix in a big bowl.
  4. Gently toss and stir until covered.
  5. Pour a cup of powdered sugar on top of the Chex mix and toss until pieces start to separate. You will do this 3 or 4 times using a few cups of powdered sugar, but I never measured exactly how much.
  6. This freezes well.
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Muffins- Lemon Raspberry Streusel regular or gluten free

Posted by on Jun 1, 2011 in Featured Recipe, Recipes | Comments Off on Muffins- Lemon Raspberry Streusel regular or gluten free

Award Winning Raspberry Lemon Muffins

Award Winning Raspberry Lemon Muffins

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Breakfast- Savory Eggs

Posted by on May 18, 2008 in Recipes | Comments Off on Breakfast- Savory Eggs

Savory Eggs

Breakfast- Savory Eggs
Serves: 8
Prep time:
Cook time:
Total time:
  • 1 8oz package of Kraft Deli Deluxe sharp cheddar slices
  • 3 T butter
  • 1 cup half and half
  • ½ t salt
  • ¼ t pepper
  • 1 T Dijon mustard
  • 14 eggs
  • 1 T fresh chives chopped
  • 2 cups sharp cheddar cheese, grated
  • dash or two of paprika
  1. This recipe easily divides in half for an 8X8 pan; serves 4 with bacon or sausage on the side or for a full recipe butter a 9X13 casserole dish.
  2. Cover the bottom with cheese slices.
  3. Top cheese with dots of butter.In a small bowl, whisk together half and half, salt, pepper, and mustard.
  4. In a separate bowl, beat eggs with chives.
  5. Pour half of the cream mixture over the cheese then pour the eggs over the cream mixture, then top with remaining cream mixture.
  6. Sprinkle with grated cheddar cheese, then paprika.
  7. May be covered and refrigerated overnight at this point.
  8. Bake in a preheated oven at 325 degrees for 40 minutes.
  9. Let stand a few minutes after removing from the oven, a full recipe serves 8 people.
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