There are not enough words to thank my Mom for all the hard work she put into my bridal shower! She came to me weeks ago stressed and worried about it but after sitting down and talking through details, she said I was no longer allowed to help. She recruited some friends and family and it became the bridal shower of my dreams! Beyond my dreams! It was perfect! I felt so special, so loved and so honored to be surrounded by so many incredible women in my life!
Thank you to my Mom for hosting and putting it all together! Thank you to everyone who helped her and spent hours making it perfection! I love you all so much! I wouldn’t be the woman I am today without each and every one of you!
Thank you to everyone who came and showered me with love as I enter into this new season of Miss to Mrs!
Having multiple food allergies I don’t usually get to eat many of the treats at events like Bridal Showers. So when we were planning mine, I told my Mom that I would like to be able to eat everything there! She did not disappoint! My Mom is an incredible cook and made so yummy treats that everyone enjoyed! (Even my other Gluten-free friends!) Check out the recipes below!
4 T butter (vegan), melted
1/4 C sugar or honey
2 eggs, beaten
1 C banana, mashed
1 t vanilla
1 3/4 C Pamela’s Baking & Pancake Mix
1/2 t salt
1/2 C chocolate chips or chopped nuts
Directions: Preheat oven to 350 degrees with rack in center of oven. Beat together butter, sugar or honey, eggs, vanilla, and banana. Add remaining ingredients and mix together. Scoop dough into 11 to 12 well-sprayed muffin papers or well-sprayed muffin pan. Bake in a preheated oven for 18 to 20 minutes; the muffins will spring back when lightly touched or an inserted toothpick will come out clean.
2 1/2 C Pamela’s Baking & Pancake Mix
1/2 C water
1/2 C sugar
2 t vanilla
1 C blueberries
1 lemon (juice and zest only) -add more zest if desired
Directions: Preheat oven 350 degrees. Mix all ingredients together and spoon into greased muffin pan. Fill each cup about 2/3 full. Bake for approx. 18-21 minutes.
For the Meat:
1 Pound ground pork or turkey
1 t dried sage
1/2 t dried thyme
1/2 t dried parsley
1/8 t ground allspice
3/4 t fine sea salt
1/2 t pepper
For the Veggies:
1 T Olive Oil
1 medium onion, chopped
1 medium bell pepper, chopped
2 C cubed red potatoes (1/2 inch chunks)
generous pinch of fine sea salt
1/4 C low-sodium chicken or veggie broth
4 cloves garlic, minced
1 (5 ounce) package fresh baby spinach leaves
For the Egg Base:
12 large eggs
1/3 C unsweetened plain almond milk
1/4 C nutritional yeast
1 T dijon mustard
1/2 t fine sea salt
1/4 t pepper
Instructions: Preheat oven to 350 degrees. Grease 9X13 inch baking dish and set aside
Meat: Set a large skillet (with lid) over medium heat. When hot, add in ground pork or turkey and spices and cook, breaking the meat up with a wooden spoon, for about 5 to 6 minutes or until cooked through. Transfer meat with slotted spoon to prepared baking dish and spread evenly.
Veggies: Set the same skillet over medium heat (if there’s no grease in the pan, add oil). Add in onion, bell pepper, potatoes and salt, then cover and cook for 5 minutes. Add in broth, give it a good stir then re-cover and let cook for about 8 to 10 more minutes, stirring occasionally, until potatoes are tender. Stir in garlic and cook for 30 seconds. Working in batches, add in the spinach and cook until wilted. Remove from heat. Taste and season with additional salt as needed, then transfer the mixture to the prepared baking dish and spread evenly over the meat.
Eggs: In a medium-large bowl, whisk together the eggs, milk, nutritional yeast, dijon, salt and pepper until well combined and smooth. Pour evenly over the veggies/ meat in the prepared baking dish. Use the back of a spoon to press down gently over the veggies/ meat to make sure its all coated by some of the egg mixture. Bake for about 40 to 45 minutes or until set in the center. Let cool for at least 10 minutes before serving.
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