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.

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 Black Bean Hummus

highres_bbhummus-webBridging the gap between New Year’s resolutions to eat healthier and Super Bowl celebrations when healthy eating is not exactly the focal point, we have a new recipe from Eila, the full plate blog, that serves both purposes . . . This month, she shares a simple, healthy, delicious dip with Walter Stewart’s customers, Black Bean Hummus.
“Whether you’re looking for a nourishing snack for the kids when they tumble off the school bus, in need of a make-ahead appetizer the night you’re hosting book club, or asked to bring something crowd-pleasing to a Super Bowl party, you’ll be a hit with this super easy, healthy dip,” says Johnson. “This zesty black bean version of traditional hummus (which is made with chickpeas, sesame, lemon juice and garlic), is pureed goodness and can be made as mild or spicy, garlicky and tangy as you like!”
Black Bean Hummus
(Makes about 2 cups)

  • one 15 oz can black beans, rinsed and drained
  • 2-4 cloves garlic
  • one jalapeno, seeded
  • 2 limes, juice
  • ¼ cup fresh cilantro, rough chopped
  • ¼ cup scallions, white part only, rough chopped
  • 2 Tablespoons tahini*
  • water (optional)
  • salt & pepper, to taste

Combine all ingredients in a food processor. Pulse until smooth. You may add water, one Tablespoon at a time, if you want to thin the dip, until you reach desired consistency. Serve with your choice of tortilla chips, pita chips and/or veggies. Dip can be made ahead and stored in the fridge for up to one week. Have just a little dip left?  It makes a great sandwich spread!
* Tahini is sesame paste, and can be found by the jams/jellies/peanut butters  at Walter Stewart’s Market.
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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Red & Green Antipasto Tartlets

photo 1-web_cuAround the holidays, New Canaan mom Eila Johnson likes to have the ingredients on hand for a few hearty appetizers, so she can entertain family and friends last minute. “There’s nothing cozier than inviting a few neighbors over and hanging out by the fire while the kids play or sled in the yard. These festive Red & Green Antipasto Tartlets are one of my family’s favorite appetizers. They are very easy to make—I have my kids help me assemble them– and they always win rave reviews,” says Johnson.  So easy, and you will be the hit of your next holiday gathering, whether it’s a casual Sunday with neighbors or a fancy Saturday soiree!
Red & Green Antipasto Tartlets
(makes 15 hearty appetizers)
1 pkg Athenos Mini Phyllo Cups (freezer case)
¼ cup chive cream cheese
15 thin slices dry salami
15 small fresh mozzarella balls
sundried tomato paste
basil pesto 
Preheat oven to 350. Place frozen phyllo cups on a rimmed baking sheet. Place a small dollop of chive cream cheese in the base of each phyllo cup. Then {this is what I have my children help do} gently push a thin slice of salami into each phyllo cup {the cream cheese will help hold it in place}, and place a small fresh mozzarella ball in the center. Bake, on the middle rack, for 8-10 minutes, until mozzarella is melted, and phyllo cup is crispy. Top with a small dollop of basil pesto {green} and sun-dried tomato spread {red}. Serve tartlets warm or room temp. 
Done!
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 Savory Roasted Apples

photo 1-114In the Fall, Eila likes to put local apples to use in both sweet and savory dishes at her family meals. The recipe she is sharing with Walter Stewart’s shoppers this month takes advantage of local apples, and is one of her children’s favorite side dishes. She recently served the roasted apples alongside roasted new potatoes and a pork tenderloin, which she marinated in soy sauce, rice wine vinegar and maple syrup, and her 6-year-old claimed, “this just might be my favorite dinner!”

Savory Roasted Apples

(makes 8-10 servings)

2 Tablespoons olive oil
6 apples (any variety), chopped into 1” pieces
2 medium onions, thinly sliced
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon cinnamon salt & pepper, to taste

Preheat oven to 375. Drizzle olive oil on a rimmed baking sheet. Place apples, onions and spices on baking sheet and toss to coat. Bake for 10 minutes, stir, and bake for another 5 minutes. Apples should pierce easily with a fork, but not be mushy. Serve warm or room temp. Combine leftover apples with brie and a baguette to make decadent Fall picnic fare, perfect for soccer sidelines or a hike in Waveny!

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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 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.

 

Elia’s Blueberry-Apricot Clafoutis Recipe

photo-1083“In the summer, I find myself bringing a favorite dish to potlucks, or carrying a picnic dinner to the park, concerts, the beach… it’s great to have a few simple, crowd-pleasing dishes that will travel well up your sleeve,” says Johnson.  This month, she shares one of her favorite summer desserts with Walter Stewart’s shoppers. “This clafoutis recipe is really easy, and really versatile,” says  Eila Johnson, The Full Plate Blog. “I recently made it with blueberries and apricots, but you can use any fruit that’s in season, and you can serve it warm or room temp. Both kids and adults love it, and it just take a few minutes to assemble. My kind of recipe!”
Simple Blueberry-Apricot Clafoutis
(Makes 8 servings)
1 pint blueberries*
4 apricots, pitted and cut into 8 pieces each*
4 eggs
¾ cup sugar
1 cup whole milk (Stewart’s carries local Arethusa milk!)
2 Tablespoons vanilla
¾ cup all-purpose flour
pinch of salt
Preheat oven to 350. Butter an 8” baking dish or pie plate. Arrange the fruit in a single layer in the baking dish. In a blender, or using a hand-mixer, combine eggs, sugar, milk, vanilla, flour and salt. Pour the batter over the fruit. Bake for 45 minutes – 1 hour, or until the top is golden brown and the custard is firm (when a knife inserted in the center comes out clean). Sprinkle with powdered sugar and serve warm or room temp.
*You may substitute 3 cups of your favorite fruit. Traditionally, clafoutis is made with cherries. I’ve also had it with pears, or raspberries. It’s delicious any way you make it!
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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.