‘Tis the season of people trying to tempt you with gluten-filled treats. It runs straight through to New Year’s: No matter where you turn, some well-meaning person is inevitably scooping a heaping helping of bread stuffing on your plate or waving a tin of cookies under your nose. mikey’s uses only a handful of high-quality ingredients to craft delicious frozen foods, giving new meaning to the phrase “simple and convenient.”
gluten-free loaded pumpkin nachosThese loaded pumpkin nachos are perfect for fall and so easy to make. Quick tip: Use mikey’s new superfoods tortillas for an added on flavor kick!INGREDIENTS:
- 1 small sugar pumpkin
- 4 teaspoons extra virgin olive oil, divided
- 3 Mikey’s Golden Turmeric Tortillas
- 3 Mikey’s Sweets & Beets Tortillas
- 3 Mikey’s Super Greens Tortillas
- Salt and pepper to taste
- ½ cup pumpkin seeds or pepitas
- ½ cup canned black beans, drained and rinsed
- ⅔ cup queso fresco or dairy-free cheese crumbles
- 2 tablespoons red onion, diced very small
- ½ cup plain Greek yogurt or dairy-free yogurt
- 1 tablespoon fresh chopped cilantro
- Heat oven to 400 F.
- Chop pumpkin into small, ½-inch cubes and spread on a baking tray. Drizzle with 2 teaspoons of the olive oil, sprinkle with salt and pepper, and toss to coat. Bake until soft, 20-25 minutes.
- While pumpkin bakes, brush tortillas lightly on both sides with remaining olive oil. Cut into triangles and place in a single layer on a baking sheet, and sprinkle with salt and pepper.
- Remove pumpkin from oven and reduce heat to 350 F. Place tortillas in the oven and bake until crisp and browned (12-15 minutes).
- Assemble nachos by transferring the pumpkin to the tray with the tortilla chips. Top with black beans, queso fresco, onions and pumpkin seeds. Return to oven for 10 minutes.
- Top nachos with dollops of Greek yogurt and cilantro. Serve warm.
keto sloppy joesHere’s an easy gluten-free and low-carb holiday brunch. It’ll make kids happy, and the grown-ups can’t complain about the simple ingredients!
- 1 pound ground beef or turkey
- 1 small white onion, chopped
- 1 green bell pepper, chopped
- 2 teaspoons light chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cajun seasoning
- Salt to taste
- 1 tablespoon spicy brown mustard
- ⅛ cup crushed tomato
- ½ cup sugar-free barbecue sauce
- 1 box of Mikey’s Original English Muffins
- 1 plum tomato, sliced
- Dill or sour (low-carb) pickle slices
- 4 pieces leaf lettuce, washed
- Heat a nonstick pan over medium heat. Add meat and brown until almost fully cooked.
- Drain grease. Add onion, pepper, all seasonings and salt and pepper. Cook until veggies are soft (add a touch of water if necessary to prevent burning).
- Mix in mustard, crushed tomato and bbq sauce. Bring to a boil, then reduce heat and simmer until thickened.
- Toast the English muffins according to the directions on the package.
- Spoon meat onto the muffins and top with pickles, lettuce and tomato. Serve.
superfood breakfast PizzaPizza for breakfast? Um, yes, please. Mikey’s Grain-Free Pizza Crust serves as a delicious blank canvas to load with nutritional powerhouses like spinach, avocado and sprouts.
- 1 Mikey’s Grain-Free Pizza Crust
- ½ cup packaged hollandaise mix2 ripe avocados
- ½ cup baby spinach
- 1 teaspoon extra virgin olive oil
- 1 extra large egg
- ½ cup alfalfa sprouts
- ½ avocado, cubed
- ¼ teaspoon red pepper flakes
- Salt and pepper to taste
- Toast crust. In a toaster oven set to broil, toast pizza crust on top side (about 4 minutes). Meanwhile, prepare hollandaise according to directions on the package.
- Assemble pizza. When pizza crust is toasted to your satisfaction, remove from oven and flip upside down. Spread hollandaise on untoasted side and top with baby spinach. Return to toaster oven and broil until browned (about 4 minutes).
- Cook egg. While pizza is cooking, heat oil in a small nonstick pan over medium heat. Crack egg into the pan and cook until white is completely set but the yolk is still soft (about 2-2 ½ minutes).
- Add toppings. Top pizza with egg, sprouts and avocado. Sprinkle with red pepper flakes and pinch of salt and pepper. Cut into 6 slices and serve.
morning skillet and gluten-free toastIt just doesn’t seem like breakfast without toast. But when you pick up a loaf of Mikey’s Grain-Free Sliced Bread, the most important meal of the day won’t be missing any of the trimmings, even if you can’t do wheat!
- 2 slices bacon
- 2 extra large eggs
- Salt and pepper to taste
- ¼ cup fresh pineapple, cubed
- ¼ cup fresh blackberries
- 2 slices Mikey’s Grain-Free Sliced Bread
- 1 tablespoon butter or butter alternative
- Cook bacon. Heat a small cast iron skillet over medium heat. Add bacon and cook to desired crispness. Remove bacon to a paper towel to drain grease. Drain bacon grease, leaving about 1 teaspoon of grease in the pan.
- Cook eggs. Crack eggs over pan and cook until whites are completely set. Season with salt and pepper.
- Make fruit salad. Mix pineapple and blackberries in a small bowl.
- Toast bread and serve. Toast bread according to package directions. Spread toast with butter and arrange bacon, eggs and toast on plate. Serve with side of fruit.
If you’re in a position where you can’t trust that any of the food on the table is safe for you to eat, bring something for yourself so you’re not starving (even if it’s just a Mikey’s Pizza Pocket). It’s not an ideal situation, and it would of course be better if the host could go the extra mile to cook all or most of the meal gluten-free, but sometimes you need to make do. Another option is to offer to bring a gluten-free first course, like appetizers or salad, that you can enjoy with everyone else before the main event. Also the holidays are a time to appreciate and find joy in friends, family, health and home. Make holiday brunches about the conversation, laughter and love of the people gathered around the table, not the food on top of it.