NOTICE

At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge.
Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU.
DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE.
Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP.
Thank you so much!

Please Be Advised:
I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

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Monday, January 27, 2020

Weekly Weigh In 2020: Week 4, January 27, 2020

Weekly Weigh In will go live every Monday, and it will share how I'm doing health-wise, and it will give me more accountability with my health.


Here is my fourth weigh in of 2020:

1. The Selfie: The selfie is me as of today, January 27, 2020.  

2. Weight: My weight went up 2 lbs.  There's a lot of reasons for that, and I am dealing with bloating, but it is what it is.  I will keep working on it, and hopefully be back on track by next week.

3. Health News: I averaged just below 6,000 steps per day again last week, so I didn't quite reach my goal.  I am hoping to get my 6,000 steps per day average this week, but we'll see.  I'll at least do the best I can.

I was not able to do any of the toning/strength exercises last week, though I did get out and walk when I could, and I did shovel snow at times, too.  Not my best week in regards to exercise.  Hopefully this week will go better.

My insomnia and migraines showed up at times this last week and were still bothering me last night.  My dietary choices weren't the best at times, and I'm sure that played into it.  We've had a lot of crazy weather systems, too, so that didn't help.  I've also had some sort of stomach issue (only partially linked to the dietary choices) going on, so I'm sure that didn't help.

My plantar fasciitis is definitely better.  It bothers me very rarely now, so I'm glad.  At least I can walk without pain. :)  Thanks for the prayers in this regard!

4. Diet News:  I definitely made some poor choices (for me) this week.  Part of it was not feeling the best, so that meant more simple carbs vs. complex ones/proteins, and that ends up being a double-edged sword.  It may make my stomach feel better, but I also gain weight and have bloating due to it.  It's kinda awful, but it is what it is.

My stomach is starting to feel better today, so I'm slowly going back to my more normal way of eating.  Hopefully that means I'll go back to weight loss next week.  

I am also going to be a bit more cautious about eating foods too closely together that don't always agree with me (i.e. don't eat tacos within 24 hours of eating chili).  I think that will help me a lot.  

Also, I am going to be more diligent about avoiding sugar after noon.  I'd let that slip a little, and I think that played into my insomnia a bit.  Not worth it!

5. Other News: Please continue to pray for my middle kid.  For nearly 4 months now, he has been dealing with an unknown health issue.  He has basically made no changes, and he has good (and I don't mean symptom-free, just more mild symptoms) days and bad days.  If you'd like a current update/rundown on his condition, you can click here.

As to our week, just a normal school week for now, but that could change (for example, my hubby is ill today - prayers appreciated - so we have an unplanned appointment for him this afternoon that's made our school day interesting).  

I have my blog schedule basically finalized for this year, so that's good.  I am going to start slowly working on some blog updates as I can, but who knows how long those will take as I am squeezing those in as I have time (which isn't a lot recently).

How are you doing?  Do you have anything you want to weigh in with?  Any health progress or goals you want to share?  If so, please leave a comment below (with a link to your post, if you have one and wish to leave it), and I'll respond ASAP.

Have a great week!

Saturday, January 25, 2020

Family Favorites - January 2020: Gluten-Free Andes Mint Brownies (Wheat, Fish and Nut-Free, Can Be Soy, Egg and Milk-Free)


I decided to keep posting a family favorite recipe from the blog (with any adaptions that we use regularly, if applicable) on the fourth Friday or Saturday of every month this year.  This recipe will be one that we make quite often and that we all enjoy greatly.  This post is the first Family Favorites recipe of 2020.

If you have a recipe on your blog that you consider a family favorite that you'd like to share, please comment below with a link to the recipe, and I'll make sure to pop on over and visit your site to check it out (and leave a comment), and hopefully some of my other readers will, too.

This month's Family Favorite recipe is Gluten-Free Andes Mint Brownies.  This is essentially a re-posting of my original recipe with a few tips added in.

These brownies are a family favorite because they combine 2 of our favorite flavors: mint and chocolate.  Not only that, they are rich and gooey - just like a brownie should be.  They also whip up in a flash, which I'm all about!  If you are a fan of any of those things, you'll want to give this recipe a try.  So good!  You won't be disappointed!


These brownies are wheat, fish and nut-free (if all your ingredients are), and can be soy, egg and milk-free (see variations).


Note: The gluten-free flours I recommend do not technically contain soy, but they do contain guar gum and xanthan gum (see "Soy-Free" under variations for more details) which can cause issues for people with soy sensitivities or allergies, and the Andes Mint baking chips contain soy lecithin.  For these reasons, I will not claim that this recipe is soy-free.  I will share a soy-free alternative in variations, though.



Gluten-Free Andes Mint Brownies

3/4 Cup salted, full-fat butter
(We always use full-fat, salted butter.  If you don't want to use salted butter, you can use unsalted, but you will need to up the salt added to at least 1/2 teaspoon.)

1 1/2 Cups sugar
(We always use cane sugar.)

3 large eggs

1 1/2 teaspoon gluten-free vanilla extract
(We normally use McCormick brand.)

1 Cup gluten-free flour blend 
(We normally use Pamela's Gluten-Free All Purpose Flour or Namaste Gluten-Free Perfect Flour Blend.)

3/4 Cup gluten-free cocoa powder
(We don't really have a go-to brand for this, so use your favorite, unsweetened cocoa powder for this recipe.)

3/4 teaspoon gluten-free baking powder
(We use Hain's brand whenever possible.)

1/4 teaspoon salt
(We normally use Pink Himalayan Sea Salt.)

1 bag (10 oz.) Andes Creme De Menthe Baking Chips


1. Preheat oven to 350F.

2. Mix butter, sugar, eggs, and vanilla together, until blended.
  
3. Add to mixture, flour, cocoa powder, baking powder and salt, until well blended.
  

4. Stir in 1/2 of the Andes baking chips into the batter.

5. Pour into a greased pan (9"x13"), and bake for 20 to 30 minutes until desired doneness.  (Note: For more fudge-like brownies, bake closer to 20 minutes.  For more cake-like brownies, back closer to 30 minutes.  I like to bake these to about 25 minutes because of the added Andes baking chips which make them more gooey by default.)

6.  Immediately after removing the brownies from the oven, cover the brownies evenly with the remaining Andes baking chips.

7. Once the baking chips have melted (this normally takes less than a minute), spread the melted chips evenly and carefully over the surface of the brownies.  (Note: A metal spoon is best used here vs. a spatula.  You're least likely to tear the surface of the brownies with a metal spoon.)

8.  Enjoy the brownies hot, warm or cold - whatever your preference!

Makes 12 large to 24 average-sized portions.





Variations (Please keep your individual dietary needs in mind when using variations):

  • Milk-Free: Use non-dairy butter of your choice, coconut oil or lard in place of the butter in this recipe. I am not sure how these would turn out if you used oil, but you are welcome to try it if you've used oil in homemade brownies in the past and like them made with oil.  My guess is that they'd be a lot more dense/fudge-y with the oil.  Also, you will have to substitute a dairy-free chocolate (I highly recommend Enjoy Life) for the Andes Mint baking chips and use a dairy-free mint-extract to get the mint flavor  (I'd use 1 teaspoon, but you could use up to 2 teaspoons if you really want them minty).  You could either choose to keep the vanilla in the batter or remove it, as well.
      
  • Egg-Free: Use an egg replacer in place of the eggs.  For ideas on what to use in place of the eggs, check out my ingredient substitutions page.  The flax seed "egg" replacement would be a good fit with this recipe.
     
  • Soy-Free: Neither the Pamela's Gluten-Free All Purpose Flour or the Namaste Gluten-Free Perfect Flour Blend that we use claim to contain soy, but Pamela's contains guar gum and Namaste contains xanthan gum, both of which can cause issues with people who have soy sensitivities and allergies.  The Andes Mint baking chips also contain soy lecithin.  For these reasons, I will not claim that this recipe is soy-free.  You can use regular flour (if you can have it) or a soy-free, gluten-free flour of your choice.  Keep in mind that if your blend doesn't contain guar gum or xanthan gum, you may need to add between 1/4 to 1 teaspoons of ground flax seed, guar gum or xanthan gum to help with textural issues, too.  Also, you will have to substitute a soy-free chocolate (I highly recommend Enjoy Life) for the Andes Mint baking chips and use a soy-free mint-extract to get the mint flavor  (I'd use 1 teaspoon, but you could use up to 2 teaspoons if you really want them minty).  You could either choose to keep the vanilla in the batter or remove it, as well.  You'll have to make sure all of your ingredients are soy-free, too.
      
  • No "Frosting" or All "Frosting" and Other Alternatives:  If you don't like the idea of a chocolate coating on top, just stir all the baking chips into the batter and bake as directed.  If you want all the mint chips on top vs. in the batter, you can do that, too.  You can also use more than 1 bag of Andes baking chips if you desire, and use one full bag in the brownies and part to all of a bag on top.  You could also make your own frosting to put on top of these brownies, too, or even use a mix of regular chocolate chips and Andes baking chips.  The choice is yours!
      
  • Other Flavors: If you want to make a flavor other than mint, you can use another type of baking chips/items or a combination of baking chips/items that fits your allergen needs in place of the Andes Mint baking chips - butterscotch, peanut butter, white chocolate, dark chocolate, flavored chips of choice, candy-coated chocolate pieces, chopped up candy bars, etc.  You can use another (or a few) gluten-free flavor extract(s) (almond, vanilla, coconut, maple, lemon, strawberry, etc.) or not (I would use vanilla extract, though, if nothing else to enhance the flavor of the chocolate, though) with any of these baking chip options, too (I would use a teaspoon of extract(s) total, but you could add up to 2 teaspoons total).  You could even cut out the mint, use vanilla extract, and add a nut of choice (tree nut - like almond, pecan or walnut - or peanut) or fresh or dried fruit of choice if you choose (I would use about a Cup or so total of those, but definitely not more than 2 Cups of add-ins).  For example, you could use butterscotch chips or caramel bits with vanilla extract and chopped pecans for a turtle brownie feel (you could even put some chocolate chips on top for more decadence).  You could use a strawberry extract and chocolate chips for a chocolate-covered strawberry flavor (you could even bake in some chopped strawberries or freeze-dried strawberries).  Enjoy experimenting!





I hope you will give this recipe a try soon and that it becomes a family favorite for you, too!


Monday, January 20, 2020

Weekly Weigh In 2020: Week 3, January 20, 2020

Weekly Weigh In will go live every Monday, and it will share how I'm doing health-wise, and it will give me more accountability with my health.


Here is my third weigh in of 2020:

1. The Selfie: The selfie is me as of today, January 20, 2020.  

2. Weight: My weight went down another pound, and I'm thrilled!  I have a ways to go to meet my next goal yet, but I'll take any progress in the right direction.  Here's hoping to stay on the same path this week, too!

3. Health News: I was able to average just below 6,000 steps per day last week, so I didn't quite reach my goal.  I am hoping to get my 6,000 steps per day average this week, but we'll see.  I'll at least do the best I can.

I did pretty well with my toning/strengthening routine this last week, though I did miss a few days due to a foot issue.  I am hoping to get all the work-outs in this week, but I'm not sure if my foot will cooperate.

My insomnia has been better this last week and I had no migraines, so that's wonderful!  I'm hoping that trend continues, for sure!

I am still dealing with what I and my doctor think is plantar fasciitis.  It has affected my ability to go on long walks or stay on my feet for super long periods of time.  It has definitely improved a little bit with stretching and resting when needed, and I've had very little pain the last day or 2, so please pray that it continues to improve.  I'd like to get back to full power in terms of mobility.  Thanks! :)

Other than the foot issue, I am feeling pretty good.  I'm very grateful for that!  I'm sure the sunshine we've had on occasion has helped, too.  {Northern Michigan doesn't see much sun this time of year normally, so we enjoy as much of it as possible when it is around!}

4. Diet News:  I feel like I did ok in the eating better department.  Eating less processed is slowly coming along, and I am getting back into eating only when hungry more often than not (boredom/stress eating crept in a little over the holidays), so I am glad for that.  Like I've said before, progress is progress, so I'll take it even if it is slow going. :)

5. Other News: Please continue to pray for my middle kid.  For 3 1/2 months now, he has been dealing with an unknown health issue.  

I mentioned this in my Recent Reflections post, but I'll recap here.  Because none of his tests were too abnormal (he did have some levels that were off, but not crazily so), the plan for him to see the pediatric rheumatologist has been put on hold along with the neck CT.  We are to keep an observation journal (which I have been doing this whole time) for the next 3 months.  The idea is that he will either improve on his own in time (best case scenario), or he will continue to stay the same or get worse and whatever is going on will show itself in time.  I don't care for "wait and see", but it is where we are at this time.  {For those wondering, yes, I am to take him back in if he starts showing signs of being very ill (fever, lots of pain, intractable headache, rash, etc.) before those 3 months are done.}

If you'd like a current update/rundown on his condition, you can click here.
As to our week, just a normal, busy school week with some weekend plans that will keep us busier than normal.  I have nearly finalized my blog schedule for this year, so that's good.  I am going to start slowly working on some blog updates as I can, but who knows how long those will take as I am squeezing those in as I have time (which isn't a lot recently).

How are you doing?  Do you have anything you want to weigh in with?  Any health progress or goals you want to share?  If so, please leave a comment below (with a link to your post, if you have one and wish to leave it), and I'll respond ASAP.

Have a great week!

Friday, January 17, 2020

Recent Reflections - January 2020: The Power of Commas



This is the first Recent Reflections post of 2020.  Recent Reflections goes live the third Friday or Saturday of each month.  Each Recent Reflections post covers something that I'm reflecting on.  If you'd like to share a post with a similar theme, feel free to leave a comment with a link to your post, and I'll hop on over and leave a comment (and maybe some other readers will, too).

This month, I will be reflecting on the power of commas.



If you have been reading my Weekly Weigh In posts recently, you will have read about my middle kid's health issues.  It's been a long 3 and a half months, and we are still no closer to any answers.  We can tell that his labs are not 100% normal, we can tell he is not well, but nothing is abnormal enough to treat or to refer him to a specialist over at this time.  In fact,  after getting the most recent test results back, the neck CT scan we had planned is now on hold and the specialist referral is also on hold.  We are in "observe" mode for the next 3 months unless he gets a lot worse or something new crops up.  I have a hard time with waiting when it comes to my kids' health because I hate to see them going through illness and the like, but it's where we are.

I find myself praying that he will get better or that whatever this is will manifest itself enough so that we can know what it is and work on helping him get back to 100% again.  I find myself asking God why my son has to face this, why his labs have to show just enough to prove that he isn't just being a lazy or stressed out or depressed teen (he is none of those), but not enough to help us figure out what is causing the fatigue, lack of appetite, headaches,  nausea, chest pains, etc.  I wonder why when, just when we think we have a direction, the labs don't 100% support it or his health improves in one area and gets worse in another or a new symptom pops up.  It makes us both feel a little crazy to keep taking him in, and I pray they won't start thinking we're making things up.  I'm grateful that the labs at least show that we're not crazy - there is something up.  We just don't know what that something is.

In this time of uncertainty, God keeps whispering these words to me, "Be still, and know that I am God:" (Psalm 46:10a {KJV}), and I find myself remembering a devotional that was given to us when I was in college about that comma.


A comma is used to remind you to pause and take a breath.  

I am not to just be still and know that He is God, I am to pause and breathe.  I am to take a moment to stop and stay stopped while thinking on the fact that He is the Almighty Creator, the Lord of lords, and that nothing is too hard for Him or goes without His notice.  If He is God (and He is), He's got this, He loves my son more than I do, and He has a timing for answers and a purpose for this.  This time in my son's life is not just for me - it's for my son.  It is for God to use to show something real to him.  It is not even just for us - it's for all those watching.


God has reminded me that He will use this, too, to make Himself known - I just have to let Him be seen.

So, for now, I remember the power of the comma in that verse and what it and God are reminding me to do - rest and breathe.  God is still there.  God is still hearing me.  God still sees.  It is just time to trust, be still, and remember Who He is.

If you would, please continue to pray for us.  We (that includes our son, not just us parents) are not asking for this health issue to be taken away exactly (though God is certainly able to do that, and that would, of course, be wonderful), because we want God to do what is best even if that means having our son go through this and waiting for at least 3 more months for possible answers.  What we are asking you to pray for us is for peace and for God's wisdom for all involved.  Thanks so much!

I truly hope this post has been a blessing to your heart, or at the least made you stop and think a little.  What has God done in your life lately to bless you?  What are you reflecting on?


Have a wonderful weekend!


Monday, January 13, 2020

Weekly Weigh In 2020: Week 2, January 13, 2020

Weekly Weigh In will go live every Monday, and it will share how I'm doing health-wise, and it will give me more accountability with my health.


Here is my second weigh in of 2020:

1. The Selfie: The selfie is me as of today, January 13, 2020.  

2. Weight: My weight went down a pound, and I'm thrilled!  Slow progress, but still progress. :)  Here's hoping to stay on the same path this week, too!

3. Health News: I was able to average just over 7,000 steps per day last week.  I am hoping to at least get my 6,000 steps per day average this week.  We shall see!

I did pretty well with my toning/strengthening routine this last week, though I did miss a few days due to health stuff.  I am hoping to get all the work-outs in this week.

My insomnia kicked in mildly for a few days and, with that and a nasty weather system that rolled through the region, I ended up with two days worth of migraine, though the first day was not as bad as the second.  I think the migraine has left me for now, so I'm happy for that.

I have also been dealing with what I think is plantar fasciitis.  It kept me off my feet for a full day, but it is definitely improved with rest and stretching.  Hopefully, it will leave me fully soon.  We shall see!

Other than those things, I feel like I'm doing ok.  I was running a bit of a fever yesterday, but I think it was linked to the migraine (I know that may sound odd, but my body tends to run fevers when it is fighting off anything, including bad headaches) vs. any sort of actually illness.  I'm feeling pretty good today, and I'll take it. :)

4. Diet News:  I feel like I did ok in the eating better department.  I stuck to my intermittent fasting better, and ate better for the most part.  I'm trying to eat less processed, and will continue with that this week, so wish me luck!  It's a lot more meal prep for me, so that can feel daunting some days.  We always all feel better when we eat less processed, though, so it's worth it!

I also figured out that drinking herbal tea (especially something with peppermint and/or chamomile in it) before bed does actually help me sleep more soundly, so I will probably be adding that into my nightly routine.

5. Other News: Please continue to pray for my middle kid.  For nearly 3 1/2 months now, he has been dealing with an unknown health issue (he's had a host of symptoms from headaches to swollen lymph nodes to fatigue/lack of stamina to upper abdomen pain and more).  

I spoke with his doctor last week and today, and we have some next steps in the works.  All of the autoimmune tests were "negative", so he will not be seeing an endocrinologist.  He will, however, be having more labs, including an urinalysis, within the next few weeks (whenever I can get him in, so he may even have that done today).  Depending on those results, he may see a pediatric rheumatologist (which would be about a 3 hour drive one way for us).  He is also going to be having a neck CT to check on the lymph nodes that feel to be about a centimeter in size by my estimation and have been palpable pretty much from week 1 or so.  Please pray for accurate results and wisdom regarding next steps.  Thanks so much!

To give you a current update/rundown on his condition, his headaches and belly pain are normally not present now, but he will have days were those spike up in pain without a known cause, and the headache portion of that is almost daily again.  Thankfully, the headaches are normally responsive to Advil and normally last an hour or less vs. all day like before.  He is also having some center and/or right lower chest pain/tightness at times like he did before the Pepcid.  We are starting to suspect the Vitamin D and Pepcid may no longer be helping like they were.  He is also dealing with a raised type of rash that doesn't itch (it looks a lot like the Keratosis pilaris he has had since he was very young, so we're not sure if that is just flared up or if this is something new related to what is going on with his health now).  He also deals with knee and back pain at times, as well as 99 range temperatures with or without chills.  He has also dealt with 2 or 3 cold/sinus-type issues in the last 3 months, and he is normally my healthy kid who is sick maybe twice a year if that.  The sore and bleeding gums that he was dealing with seem to be gone for now, so we're hopeful it was related to overzealous hygiene practices. :)  All of these things coupled with his fatigue/easily wearing out, the lack of appetite and focus, palpable and painless lymph nodes, and mainly "normal" labs make for a really frustrating situation for us and the doctor.  It's hard to know what direction to go in.  Please continue to pray for wisdom for all of us.  Thank you!

As to our week, nothing too crazy planned, so it should be a "normal" week mainly.  I still haven't finalized my blog schedule for this year yet, but have done a little research on new recipes I want to try.  I am still thinking on those new ideas for the blog (not necessarily features, but just some new post types here and there), but I'm not sure I'll get to implement them.  It really all depends on how things go with our son's health, school, etc.  We shall see!  

How are you doing?  Do you have anything you want to weigh in with?  Any health progress or goals you want to share?  If so, please leave a comment below (with a link to your post, if you have one and wish to leave it), and I'll respond ASAP.

Have a great week!

Friday, January 10, 2020

Gluten-Free Breakfast Casserole (Wheat, Nut, Fish-Free, Can Be Soy and Milk-Free)


Happy New Year!  I hope your 2020 is going well so far.

For this first recipe of the new year, I thought I'd share a breakfast casserole with you.  This one is super easy to put together and very easy to customize.  It is based off this recipe, but modified to be gluten-free.  It is also nut and fish-free (if all your ingredients are), and it can be soy and milk-free (see variations).  If you are a fan of breakfast casseroles, you'll want to give this one a try!

Note: The gluten-free baking mix I recommend does not technically contain soy, but it does contain xanthan gum (see "Soy-Free" under variations for more details) which can cause issues for people with soy sensitivities or allergies, and that is why I will not claim that this recipe is soy-free.



Gluten-Free Breakfast Casserole


Filling:
gluten-free items of choice:
cooked and crumbled bacon, cooked and crumbled sausage, sliced or diced ham (bite-sized pieces), sliced mushrooms, diced onion (raw or cooked, any variety), diced peppers, diced jalapeƱo peppers, etc.
(I would try to keep the total amount of above items to between 2 and 4 Cups, but as long as you don't fill your 9x13 pan more than 1/2 full, you should be good to go.  You can also use any ingredients you like in omelets for this part.)

Topping:
1 1/2 Cups gluten-free, dairy-free baking mix 
(I always use King Arthur Flour's Gluten-Free Baking Mix, and yes, it has to be a baking mix, NOT a gluten-free flour or the recipe will not turn out right.)

4 large eggs

2 Cups milk
(I use whole milk, but you can use what you have on hand.)

salt and pepper, to taste
(I normally use about 1 teaspoon of salt and 1/2 teaspoon of pepper, but you can leave them out or use more or less - whatever you prefer.)

1 to 2 Cups shredded cheddar cheese or hard cheese of choice
(I use extra sharp cheddar, but you can use any hard cheese or combinations of hard cheeses that you would normally use on omelets - CoJack, White Cheddar, Pepper Jack, etc.)


  1. Preheat oven to 350oF.
      
  2. Grease a 9x13 glass baking dish with butter or fat of choice.
       
  3. Evenly distribute your prepared toppings of choice in the bottom of the prepared baking dish.
      
  4. In another larger bowl, mix the topping baking mix, eggs, milk, and salt and pepper (if using) until well blended.
      
  5. Add the shredded cheese to the wet ingredients and mix well.  (Note: The amount of cheese you use is up to you.  I always use the 2 Cups, but we like cheese in our family!)
      
  6. Pour the topping evenly over the filling.
       
  7. Bake the casserole for about 25 to 35 minutes or until the casserole is set and light golden brown.
Makes one 9x13 pan, or between 12 and 24 servings depending on size of the serving.  (The pictures show the 1/12 serving size.)


Variations (Please keep your individual dietary needs in mind when using variations):  
  • Soy-Free: King Arthur Flour's Gluten-Free Baking Mix does not claim to contain soy, but it does contain xanthan gum which can cause issues with people who have soy sensitivities and allergies, and hence the reason I won't claim this recipe is soy-free already.  You can use another soy-free baking mix (if you can have wheat/gluten) or soy-free, gluten-free baking mix of your choice.  Keep in mind that if your baking mix doesn't contain guar gum or xanthan gum, you may need to add between 1/2 to  1 1/2 teaspoons of ground flax seed, guar gum or xanthan gum to help with textural issues, too.  You'll have to make sure all your ingredients are soy-free, too.
      
  • Milk-Free: Use a dairy-free fat to grease the pan, dairy-free cheese for the regular cheese, and dairy-free milk of choice for the regular milk to make this recipe.
       
  • Add Potatoes: If you want to add some potatoes, you can.  Just make sure they are shredded vs. cubed for best results, and you'll want to add no more than 1 to 2 Cups.
      
  • More Eggs: If you want to add more eggs, you can.  I have not tried it, but I have been told you can double the eggs without issue, though the cooking time will probably increase by 15 minutes or so.
I promise - this tastes even better than it looks!
YUM!

Have a great weekend!