Gluten-Free Açai Bowl

Erika — Thu, 02 Jun 2022 15:46:00 +0000

A riff on the açai bowls from food truck San Francisco’s Bowl’d Acai, this ice cream–like gluten-free treat is loaded with antioxidants and can be adorned with a variety of toppings for a healthful, refreshing breakfast, snack, or dessert.

Before blending, run the açai packet under warm water for five seconds to soften. If you don’t have a high-speed blender, let the packet sit at room temperature to further soften before blending. If the blended result is runny, place it in the freezer for a few minutes. Find frozen açai pulp at health foods stores, well-stocked grocers, and online (look for brands Sambazon, Acai Roots, Amazon Planet, or AmaFruits). Check the ingredients because some packets include guarana, a seed-based sweetener from South America that contains approximately twice the amount of caffeine as coffee beans.

Servings

Calories 212kcal

Ingredients

3.5 -ounce packet frozen unsweetened açai puree
1 frozen banana peeled and cut into chunks
1⁄2 cup frozen mixed berries
1⁄4 cup almond milk coconut milk, soymilk, or apple juice
Toppings (below)

Instructions

Place the frozen açai puree, banana, and berries in a high-speed blender and puree until smooth like sorbet, adding almond milk slowly and sparingly to avoid a runny consistency. Use the plunger tool if the mixture gets stuck.
Pour into a bowl, top with your favorite toppings (below), and serve, or transfer to an airtight container and freeze until ready to serve.

Original Gangster

Top an Açai Bowl recipe with sliced banana, sliced strawberries, fresh blueberries, coconut shavings, and a drizzle of honey.

Go Nuts

Top the Açai Bowl recipe with granola, sliced banana, hemp seeds, bee pollen, nuts of choice, and drizzles of peanut butter and honey.

Green Goliath

Add a handful of fresh spinach or kale and organic plant-based protein powder to the Açai Bowl recipe and blend to combine. Top with to fresh fruit, coconut shavings, and dried goji berries.

Nutrition

Shiitake Mushroom, Bacon, and Gruyère Frittata Recipe

Erika — Tue, 01 Mar 2016 21:46:32 +0000

SERVES 10 to 12 There may be no easier way to please a breakfast crowd than with this fluffy, decadent gluten free frittata by one of our favorite food friends Olivia Mack Anderson. The full recipe calls for a half-size sheet pan (i.e. a rimmed, 13 by 18-inch baking sheet), but you can easily halve the recipe and use a 9 by 13-inch pan or baking dish. Make this vegetarian by omitting the bacon and adding other veggies, such as caramelized onions or cooked and squeezed-dry chopped spinach.

10 ounces shiitake mushrooms, tough stems removed

2 leeks, white and light green parts only, cleaned and sliced

1 yellow onion, diced

6 slices thick-cut bacon, chopped

3 tablespoons olive oil

24 large eggs

1 cup heavy whipping cream

2 tablespoons fresh flat-leaf parsley, finely chopped

2 teaspoons kosher salt

Freshly ground pepper

1 tablespoon unsalted butter, melted

1-1/2 cups shredded Gruyère cheese or cheddar cheese

Preheat the oven to 425°F. Line an 18 by 13-inch half sheet pan with parchment paper.

Slice the mushrooms. In a large bowl, toss together the mushrooms, leeks, onion, bacon, and olive oil. Distribute the mixture in one single layer on the prepared pan. Bake until the vegetables are tender and the bacon is crisp, about 30 minutes. Remove the pan from the oven.

Lower the heat to 350°F. In a blender, working in batches if necessary, add the eggs, cream, parsley, salt, and a few grinds of pepper and blend until bubbly.

Generously brush the melted butter onto the edges and corners of the pan that are not covered by parchment paper. Sprinkle the cheese over the roasted vegetables, then gently pour the egg mixture on top, spreading it evenly with a spoon.

Bake until the eggs are set but still moist, 20 to 25 minutes. Let rest for 5 minutes, then slice and serve.

Photography Chelsea McNamara

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