Category: Grain Free

No. 573Recipe Card Posted on by — Leave a comment

Superfood Bircher Muesli

Superfood Bircher Muesli | Bijouxs Little Jewels

A beautiful bowl awaits you for breakfast with Superfood Bircher Muesli. Join me for a healthy start to New Year 2025 Year with Superfood Bircher Muesli from Bijouxs Little Jewels from the Kitchen.

OVERNIGHT BREAKFAST

This simple prep overnight muesli just needs a few more ingredients than my original Overnight Muesli. The good news is that you prepare a dry mix bulk jar, which makes serving it any day of the week a breeze.

This is a super-seed recipe that includes flax, sesame, sunflower, chia, pumpkin and hemp seeds balanced with cacao nibs, raisins and mango-a Superfood Bircher Muesli. I like to add frozen wild blueberries to mine, but any fresh fruit will be great.

Superfood Bircher Muesli | Bijouxs Little Jewels

BIRCHER MUESLI HISTORY

Some of you may know Bircher Muesli recipe is actually over 100 years old developed by a Swiss physician Maximilian Bircher-Benner for his patients. It actually goes by many names and is the foundation of the overnight oats craze. Although it is traditionally made with oats, which are grains, this recipe uses a mixture of seeds to create a perfectly satisfying alternative to grains like my LA-Style Granola Take 2.

Superfood Bircher Muesli | Bijouxs Little Jewels

I stumbled on this recipe because who would not want to try Flat Tummy Burcha? The seeds aid in digestion and it is a very satisfying breakfast bowl. If you notice there are no grains or dairy making it lectin and dairy-free. The seeds act as the base of the cereal soaking overnight in almond milk and flavored with a bit of coconut milk yogurt-this breakfast is a win. Get 2025 healthy with Bijouxs Little Jewels from the Kitchen.

 

 

No. 564Recipe Card Posted on by — Leave a comment

Roasted Pear Salad With Arugula, Walnuts & Roquefort

Roasted Pear Salad With Arugula, Walnuts & Roquefort | Bijouxs Little Jewels

 

Cooking the seasons at Bijouxs Little Jewels from the Kitchen with Roasted Pear Salad With Arugula, Walnuts & Roquefort. Tis’ pear season, enjoy with this not-to-miss salad with a little twist on the pears.

PEAR SEASON

Yes, pear season is here and there are a bounty of choices. For this salad I chose Bosc pears, identifiable with the a warm cinnamon brown skin with russeting over the surface of the skin, beautiful. The pears are firm, great for baking, as in this case roasting the pears before adding to the salad.

Roasted Pear Salad With Arugula, Walnuts & Roquefort | Bijouxs Little Jewels

ROASTED PEARS

Roasting the pears for the salad creates a more complex flavor for the salad. Usually they are added raw but here they are roasted, seasoned lightly with salt and pepper, creating a complex flavor for the salad. They roast quickly in about 15 minutes and are ready for the salad. Adding them while still warm creates a salad that is both cool & warm.

Roasted Pear Salad With Arugula, Walnuts & Roquefort | Bijouxs Little Jewels

ROASTED PEAR SALAD

The other salad ingredients are basic: arugula, walnuts and best of all crumbled Roquefort cheese. For the cheese select real Roquefort from France, check the label. It is a bit more pricey but the flavor is beyond compare.

Roasted Pear Salad With Arugula, Walnuts & Roquefort | Bijouxs Little Jewels

SORGHUM

The salad’s grain if often a wheat product, but I used Sorghum. It may not be familiar to you, but this grain-free wonder is a stand in for wheat and grain products. You prepare it like many other grains, the easiest way is to use the Instant Pot. You can use cooked sorghum as a stand in for quinoa, rice, or even oats for breakfast. I have used it in this kale salad, it really stands up to the other ingredients.

Enjoy this Fall salad, another Little Jewel from the Recipe Collection Membership. Join to receive access to all 564 recipes in the collection.

No. 520Recipe Card Posted on by — Leave a comment

Crispy Baked Shrimp

Crispy Baked Shrimp | Bijouxs Little Jewels

A take on the retro friend ‘Shake’n Bake’ seasoning goes grain-free and gets amped up with spices–bake up some Crispy Baked Shrimp more Little Jewels from the Kitchen.

CRISPY SHRIMP

Bake don’t fry, let’s keep this recipe easy and healthy. No need to fry these shrimp, they are perfectly crispy baked in the oven with a savory crunchy coating. You could fry these shrimp, but why?

As you can see, a sheet pan works perfect to bake the shrimp to a crispy golden brown.

Crispy Baked Shrimp | Bijouxs Little Jewels

JUMBO TAIL ON SHRIMP

Don’t skimp on the shrimp. Jumbo or Large shrimp tail on are optimal for this recipe. Source your shrimp from your local fish monger where you can ensure the shrimp is fresh and from a sustainable source. 

It’s nice to keep the tail on to hold while you dip the shrimp in your favorite seafood sauce. 

Crispy Baked Shrimp | Bijouxs Little Jewels

SPICY COCKTAIL SAUCE

No need to make your own cocktail sauce. I use a good organic brand and doctor it up with a little Old Bay Seasoning, just the kick a bottled sauce will need.

No. 520 Baked Crispy Shrimp recipes from the Collection Membership. Join for all-access to my 520 recipes. Thank you for your support!

No. 518Recipe Card Posted on by — Leave a comment

Anyday Buckwheat Scones

Anyday Buckwheat Scones-Bijouxs Little Jewels

It’s simple…bake a batch of Anyday Buckwheat Scones for tea or coffee time. Relaxing is a real Little Jewel, along with recipe No. 518 added to the Membership Collection.

BUCKWHEAT SCONES

I have my classic scone recipe on the website, but I take the path less traveled by including buckwheat flour. Buckwheat, in addition to creating a rustic brown scone, has a nutty-like flavor. The cream in the recipe keeps the scones moist.

Anyday Buckwheat Scones | Anyway Buckwheat Scones

Anyday Buckwheat Scones -Bijouxs Little Jewels

If you have not tried Buckwheat flour do. Despite the name, it not a wheat grain so it is naturally gluten free. I love these Buckwheat Pancakes and Chocolate Chunk Buckwheat Cookies, again a way to cook grain and gluten free.

Scones are often shunned for being of being ‘too dry”. True, many of the scones served out are really dry. These classic scones are adapted from the Art of Simple Food by my food hero Alice Waters. It’s the addition of cream to the batter that helps to create a tender scone.

The real key is to enjoy them warm out of the oven. Serve with Devonshire Cream or Raspberry Preserves, or both.

Anyday baking is a Little Jewel.

 

Still Hungry?