Eila’s Gluten-Free Blueberry-Almond French Toast Casserole


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With so many parents and children needing or choosing to eat gluten-free, Eila modified one of her go-to make-ahead brunch dishes so everyone could enjoy it.  “This recipe is so good,” says Johnson. “It tastes like a cross between a blueberry muffin and bread pudding. You can assemble it the day before you want to enjoy it, or you can cook it right away and then just reheat portions if you’d like. I load ours up with slivered almonds for extra nourishment and good fats, but you can always omit the nuts if you have allergies. This is one of my children’s favorite breakfasts. I hope your family likes it as much as mine does!”
Make-Ahead {Gluten-Free} Blueberry-Almond French Toast Casserole

{10-12 servings; freezes well}

  • coconut oil cooking spray OR butter
  • 1 loaf of gluten-free bread*, rough chopped into 1” pieces
  • 12 oz organic blueberries
  • 1 cup slivered almonds {optional}
  • zest of 1 lemon OR orange {optional}
  • 8 large eggs
  • 1 1/2 cups your choice: cream, milk, almond milk, soy milk OR coconut milk
  • 1 Tablespoon cinnamon
  • 1 Tablespoon vanilla
  • maple syrup for serving

*I like Udi’s Whole Grain or Cinnamon Raisin bread, which are found in the frozen section.
Generously coat a medium {about 2.5 quart} baking dish with cooking spray or butter. Layer chunks of bread, almonds, berries and citrus zest in your baking dish. In a blender, combine eggs, milk, cinnamon and vanilla. Pour egg mixture over bread mixture. French Toast Casserole can be assembled to this point, covered and placed in fridge overnight until you’re ready to bake it, or you may bake it now. When you are ready to bake the casserole, preheat your oven to 350. Bake casserole on middle oven rack uncovered for 20 minutes, then covered for 20-25 minutes, so the top doesn’t brown too much.  The casserole is fully cooked when a butter knife inserted in the center comes out clean. Serve warm with a drizzle of maple syrup.
New Canaan mom of two young children, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women and Top 10 Parenting and Homemaking Sites, teaches busy parents how to make simple, nourishing recipes for their families.
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Eila’s Baked Eggs & Sausage in Hash Brown Cups

We all know that breakfast is one of the most important meals of the day, but what if you’re in a breakfast rut, tired of making the same things? Or maybe you’re looking for a fun Easter brunch idea. Or, you need a portable breakfast to be enjoyed on the sideline of local playing fields. No matter what you’re looking for, this 3-ingredient breakfast recipe has you covered! “Both kids and adults love it”, says New Canaan mom and award-winning food blogger, Eila Johnson.  “These were a staple of our ski weekends all winter. I’d make them on Friday and we’d quickly reheat them Saturday and Sunday mornings before hitting the slopes.”
Baked Eggs and Sausage in Hash Brown Cups
(Makes 12)

  • oil spray [grapeseed, canola, olive, coconut – your choice]
  • one 16 oz. pkg Alexia Organic Hashed Browns, thawed
  •  one pkg Applegate Farms chicken-apple or chicken-maple sausages, thawed, chopped
  • 12 medium eggs
  • salt and pepper

Preheat oven to 375. Generously coat a 12-muffin tin with your  choice of cooking spray. Place thawed hash brown in a sieve and squeeze as much liquid as you can out of the shredded potatoes, then, using your hands, press an equal amount of hash brown in the base and up the sides of each muffin cup to make the “nest”. Spray the tops of each hash brown cup with cooking spray, sprinkle with salt and pepper, then bake for about 30 minutes, until crispy. Remove muffin cups from oven, and place a few slices of sausage in each cup, then crack an egg on top of the sausage. {If you use too large of eggs they may overflow the muffin tins… not a problem, but maybe a little messy! I usually buy medium or large eggs for this recipe.} Return the muffin tin to the oven and bake for 10-15 minutes for medium-set eggs, 16-18 minutes for hard-set eggs. Run a butter knife around each “nest” to remove it from the muffin tin and serve warm.
Egg nests can be made ahead and stored in the fridge for up to 3 days. They can either be warmed in the microwave, or in the oven.
New Canaan mom, Eila Johnson, writes The Full Plate Blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.

Simple Grilled Asparagus with Fresh Lemon Zest & Ginger

photo 4-29With Organic Asparagus on special this week and Easter this sunday now is the perfect time to give this simple spring recipe a go.  As the weather turns warmer here in New Canaan, Eila can’t wait to start grilling. This simple Grilled Asparagus with Fresh Lemon Zest and Ginger recipe is one of her favorites. “It just tastes like spring! My whole family really enjoys this side dish. I love that we can get local asparagus, and that it takes 10 minutes to make, start to finish!” In addition to being a Certified Health Coach and culinary instructor, New Canaan mom of two young children, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women and Forbes’ Top 10 Sites for Parenting and Homemaking, teaches busy parents how to make simple, nourishing recipes for their families and friends.
Simple Grilled Asparagus with Fresh Lemon Zest and Ginger
(Makes 6 servings)
2 lbs asparagus (I like the Foxy organic brand)
olive oil (I like Olave brand’s garlic or lemon infused olive oils)
zest of two lemons
½” fresh ginger, grated with a zester (I use a Microplane zester)
sea salt and pepper, to taste
Preheat your grill (or broiler if we get a cold snap). Snap the ends of your asparagus at the natural breaking point. This ensures that the asparagus will be tender. Lay asparagus on a piece of tin foil, and drizzle with a bit of your favorite oil. Sprinkle with lemon zest, grated fresh ginger root, salt and pepper. Grill over medium-high heat until asparagus starts to blister (about 8-10 minutes). Serve warm or room temp.
Pairs wonderfully with any of Walter Stewart’s marinated meats and grain salads. 

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Herb-Walnut Frittata

photo 5-61As one of ten top bloggers and journalists chosen to review Mark Hyman, MD’s 10 Day Detox last month, Eila Johnson,  the full plate blog, wanted to see if a busy mom of young children could—and should—do a whole foods detox. “I had kind of reached a low-point, feeling tired all the time, and carrying around extra weight. I found the 10 days incredible. I lost weight, gained energy… people said I glowed. Now my goal is to expand my repertoire of ‘detox-friendly’ recipes, so I can keep this awesome feeling going,” said Johnson. This Herb-Walnut Frittata is a new favorite. “Based on a traditional Persian recipe for ‘kuku’, it is packed with nourishing ingredients—walnuts, herbs, leafy greens, and eggs. Plus, I love a recipe that I can make-ahead and then serve warm or cold for breakfast, lunch or dinner! No excuses for not eating well if you have goodness like this at the ready!” says Johnson.
Herb-Walnut Frittata
(Makes 8 servings) 
2 Tablespoons grapeseed oil
1 cup raw walnuts
3-4 cloves garlic
2 cups fresh cilantro
2 cups fresh parsley
2 cups chard (or spinach or kale), chopped
1 bunch scallions, white and light green parts
salt & pepper, to taste
8 eggs, whisked
Preheat oven to 350. In a food processor, pulse the walnuts, garlic, cilantro, parsley, your choice of leafy greens and scallions until minced and combined. Heat a 10” ovenproof skillet over medium heat.  Add the oil, then the walnut-greens mixture, stirring until the smell of the walnuts becomes fragrant. Turn the burner off and stir in whisked eggs. Transfer the skillet to the oven and bake the frittata for 12-15 minutes, or until center is set. Serve warm or cold. The frittata will keep well in the fridge for 2-3 days.
New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.
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Eila’s Mini Loaded Potato Skins

photo-4-136_featuredwebLooking for a fun, easy-to-eat appetizer to serve to your Super Bowl fans? This week our friend Eila Johnson, The Full Plate Blog, shares a crowd pleasing big game recipe . . . These mini loaded potato skins are hearty enough for the most macho, and can be made healthy enough for those trying to stick to their New Year’s resolutions. “When I serve a baked potato bar as dinner for my family, I set out a bunch of different topping options… with these bit-sized appetizers, I fill some with everything from fresh veggies to bacon. I’ve recreated that colorful array of topping options with these mini potato skins,” says Johnson.
Mini Loaded Potato Skins
(Makes about 40 pieces)
Ingredients:

  • 28 oz bag baby Yukon Gold or red potatoes
  • 1 Tablespoon olive oil
  • ½ cup shredded cheddar cheese (divided)
  • 1 cup Stewart’s store-made fresh salsa*
  • ½ cup bacon bits (or crisp cooked and crumbed bacon)
  • ½ cup organic sour cream
  • ¼ cup fresh chives, minced

*Stewart’s own salsa is found by their store-made prepared foods, to the left of the deli counter
Directions:
Preheat oven to 400°F. Drizzle olive oil on a rimmed baking sheet. Roll the potatoes around on the sheet so they are lightly covered in oil. Bake the potatoes until just tender, about 20 minutes; flipping halfway so one side doesn’t get too browned. Then cool potatoes completely. {While the potatoes are cooking, you can cook/crumble your bacon, unless you are using bacon bits, which are ready to go.}
Once cool, slice each potato in half lengthwise, and then carefully hollow out each one, using a melon baller or small spoon to remove 2/3 of the flesh, placing it in a medium mixing bowl. {Reserve potato ‘innards’ for another use.}
Sprinkle ¼ cup of the shredded cheese, equally divvied up among all of the potato skins. Next, fill the hollowed skins with Stewart’s Fresh Salsa. Then divide a sprinkling of bacon between each of the skins. And finally, sprinkle the remaining ¼ cup of shredded cheddar among the tops of the potato skins.  {Potatoes can be made ahead to this point. Store them in an airtight container in the fridge for up to three days. Bring to room temp before baking.}
When ready to serve, return the potatoes to the 400°F oven and bake until the filling heats through and cheese is melted, 7-10 minutes. Serve warm or room temp with a dollop of sour cream and a sprinkling of chives.
New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.
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Eila’s Creamy Winter Squash and Rice Casserole

photo 4-1When having family over around the holidays, Eila, writer of the Full Plate Blog, likes to have a few make-ahead recipes, so she truly gets to enjoy her company while dinner is baking. Spotting all of the different winter squash varieties at Stewart’s, Eila came up with a comforting make-ahead winter squash and brown rice casserole to take advantage of this bounty. “This recipe is great because depending upon the size of your crowd, or however many gatherings you’d like to serve it at, it easily doubles. When I make it, I make enough to freeze some for a busy weeknight ahead. It would also be a wonderful Thanksgiving side. And if you’re trying to incorporate more meatless meals into your family repertoire, this one’s a keeper. Everyone in my family loves this dish,” says Johnson.

Creamy Winter Squash and Rice Casserole

(Makes 10 servings. This recipe can be easily doubled.) 

1 ½ – 2 medium squash*, seeded and thinly sliced

2 onions, thinly sliced

2 cups broth or white wine

2 cups brown or wild rice, cooked**

1 cup sour cream

1 cup sharp cheddar, grated

¾ cup Italian breadcrumbs

3 eggs, beaten

½ cup Parmesan, shredded

oil or cooking spray

Preheat oven to 350 and oil two 8×8 pans with olive oil or cooking spray. Using a food processor, or mandolin, thinly slice the squash and onion. In a Dutch oven, or large pot with tight fitting lid, combine the squash, onions and broth or wine. Bring to a boil, then place lid on pot, lower heat to a simmer and cook squash and onion mixture for 20 minutes. Turn burner off and add rice, sour cream, sharp cheddar, breadcrumbs and eggs to the pot. Stir to combine. Spoon filling into prepared baking dishes. Sprinkle each casserole with ¼ cup of shredded Parmesan.

If enjoying the casserole(s) today, bake for 30 minutes, or until golden brown.

If freezing the casserole(s) for another day, cool the casserole(s) down, cover with plastic wrap, then tightly wrap in foil, label and date each dish and freeze for up to 3 months. Thaw the casserole in the fridge overnight, then bake at 350 for about 1 hour. You can loosely cover the top with foil if it starts to get too brown.

*You can use any variety of winter squash (acorn, butternut, delicata, sweet dumpling, etc). I peel the butternut, but simply wash the sweet dumpling, delicata or acorn squash skin, as it softens enough to eat afternoon cooking.

** Stewart’s sells brown rice that is cooked in the freezer section. I use these packets to save me time!

Busy New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.

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Shaved Brussels Sprout Salad

Brussels SproutsWhen Eila Johnson, writer of the full plate blog, goes out to dinner in town, one of her favorite dishes is the Shaved Brussels Sprout Salad at Cava.  Eila recently tried recreating this recipe at home to rave reviews from her whole family. “This recipe is so simple, but the earthy flavors of the truffle oil make it sophisticated in taste. The way I’ve jotted it down for you all is the way that my whole family loved it, but you can add more lemon for zing, or a bit more truffle oil for earthiness.” Johnson recently served the Brussels sprout salad alongside Stewart’s house-made Greek pasta salad and Chicken Parmesan she made using Stewart’s chicken cutlets (found in the deli case), for a family-pleasing dinner made in minutes!

Shaved Brussels Sprout Salad

(makes 6 servings)

12 oz package Urban Roots shaved Brussels sprouts

1 or 2 lemons, zested and juiced

¼ cup Olave lemon-infused olive oil

1 Tablespoon black truffle olive oil

salt and pepper, to taste

optional: 2 Tablespoons grated Parmesan 

In a mixing bowl, combine all ingredients. Toss. Salad can be stored in the fridge for 2-3 days… though it probably won’t last that long! 

Busy New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.

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Simple Baked Zucchini-Carrot Fritters

photo-1143A former personal chef, Eila Johnson would stock her clients’ freezers with delicious homemade meals. This is one of her favorite make-ahead meals that takes advantage of local CT zucchini, which is so plentiful this time of year. Eila serves these fritters to her family for breakfast (with a sweet topping), dinner (with a savory topping), and has been known to hand a room-temp fritter (without a topping!) to her two young kids in the backseat en route to tennis lessons or tae kwon do!

Simple Baked Zucchini-Carrot Fritters

Makes about 12 – 4” round fritters.  Can be made ahead and frozen.

2 medium-large zucchini
4 medium carrots
1 medium onion
zest of 2 lemons
4 eggs
5 oz tub Parmesan cheese, shredded
½ cup flour (your choice: whole wheat, all-purpose, almond, gluten-free, etc)
salt & pepper
olive oil OR parchment paper
To make:
1) Preheat oven to 400.
2) Shred the zucchini, carrots and onion. (I used the shredding attachment of my Cuisinart, but you could also do it by hand, using a grater.)
3) Transfer the veggies to a colander and press down with a paper towel to draw out as much moisture as you can.
4) Combine the shredded veggies, and all remaining ingredients in a large mixing bowl (lemon zest, eggs, flour, Parmesan cheese and a bit of salt & pepper). Blend with your hands until everything is combined.
5) Drizzle 2 Tablespoons of oil on each rimmed baking sheet. Place 4” round fritters on your rimmed baking sheet (the fritters will be about 3/4” inch thick), and bake for 15 minutes, then flip the fritters and bake for another 10 minutes.
To serve: Enjoy the fritters warm. They’re delicious on their own, or here are some sweet and savory topping ideas:

  • Sour cream and apple sauce
  • Drizzle with maple syrup
  • Greek yogurt mixed with sriacha (pictured)
  • A dollop of pesto
  • Drizzle with hot sauce
  • Homemade or store-bought Tzatziki

Make-ahead: You can freeze the fritters to enjoy later. Simply place cool fritters in an airtight container, placing parchment paper in between each fritter so they don’t stick together. When ready to eat, reheat fritters on a baking sheet in a 350 oven until they are warmed through and crispy again.
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Busy New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ 2012 Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.

 

Simple Grilled Asparagus with Fresh Lemon Zest & Ginger

photo 4-29In addition to being a Certified Health Coach and culinary instructor, New Canaan mom of two young children, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women and Forbes’ Top 10 Sites for Parenting and Homemaking, teaches busy parents how to make simple, nourishing recipes for their families and friends. As the weather turns warmer here in New Canaan, Eila can’t wait to start grilling. This simple Grilled Asparagus with Fresh Lemon Zest and Ginger recipe is one of her favorites. “It just tastes like spring! My whole family really enjoys this side dish. I love that we can get local asparagus, and that it takes 10 minutes to make, start to finish!”
Simple Grilled Asparagus with Fresh Lemon Zest and Ginger
(Makes 6 servings)
2 lbs asparagus (I like the Foxy organic brand)
olive oil (I like Olave brand’s garlic or lemon infused olive oils)
zest of two lemons
½” fresh ginger, grated with a zester (I use a Microplane zester)
sea salt and pepper, to taste
Preheat your grill (or broiler if we get a cold snap). Snap the ends of your asparagus at the natural breaking point. This ensures that the asparagus will be tender. Lay asparagus on a piece of tin foil, and drizzle with a bit of your favorite oil. Sprinkle with lemon zest, grated fresh ginger root, salt and pepper. Grill over medium-high heat until asparagus starts to blister (about 8-10 minutes). Serve warm or room temp.
Pairs wonderfully with any of Walter Stewart’s marinated meats and grain salads. 

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Fiddlehead Ferns with Yogurt Dipping Sauce

Fiddlehead Ferns with Yogurt SauceIn addition to being a Certified Health Coach and culinary instructor, New Canaan mom of two young children, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women and Forbes’ Top 10 Sites for Parenting and Homemaking, teaches busy parents how to make simple, nourishing recipes for their families and friends.

Eila recently spotted fiddlehead ferns in the produce aisle of Walter Stewart’s and was excited to make them for her family. Not sure how her 6-year-old would respond to the new (rather funny looking) veggie, she opted for a kid-friendly preparation… simple, with a dipping sauce. When in doubt, Eila always offers up a dipping sauce! The verdict? Both kids loved the strange look of the ferns (“like snails!”) and taste (“like asparagus”)… and the fact that they got to eat them with their hands!

Fiddlehead Ferns with Yogurt Dipping Sauce
(Makes 6 servings)
1 lb fiddlehead ferns (tight, bright green coils)
½ cup Greek Yogurt
1 Tablespoon Ojai Cook Lemonaise (condiment aisle)
2 teaspoons Dijon mustard
1-teaspoon horseradish
Zest of 1 lemon
1-bunch scallions, chopped
salt and pepper, to taste
Bring a pot of water to a boil. While waiting for the water to boil, place the fiddlehead ferns in a bowl of cool water, and rub the dry brown casing off each fern. Once the water is boiling, place the fiddlehead ferns in for 5 minutes. Remove from heat and place in a colander under cold running water, to stop the cooking. Serve warm or room temp with yogurt dipping sauce.
For dipping sauce:
In a small bowl, combine all ingredients. Sauce is also excellent with grilled veggies, chicken, pork, fish or beef.

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