The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss


The Food Philosopher



Morning Memories

morning to delicious smells coming from the kitchen. Food memories stay with us throughout out lives. One of our favorites was Sunday brunch with the aromas of eggs, sausage, and freshly baked muffins floating in the air. Take advantage of the weekend to gather friends and family around you for a relaxing brunch with yummy foods that everyone can enjoy—the cook included. Try our old-fashioned Egg and Sausage Breakfast Plate. You mix up eggs, sausage, bread, and cheese the night before, and then pop it in the oven a little less than an hour before you're ready to eat. Arrange fresh fruit, muffins and sweet breads, juice, and coffee, and you've got yourself a fabulous feast. So make a little time to create food memories for your family.

Fresh Fruit
Egg and Sausage Breakfast Plate
Gluten–Free Pumpkin Muffins and Assorted Sweet Breads
Fruit Juice
Coffee or Tea


One of the best parts about our breakfast is that almost all of it can be prepared ahead of time. Make the sausage the day before and allow it to cool. Or, make it a week or two ahead and keep it tightly sealed in the freezer (defrost it before you mix it with the eggs). The ingredients for the Breakfast Plate are all combined and poured into an oven-to-table baking dish, ready to be baked the next morning. Fresh eggs, savory sausage, creamy cheese unite with a little bread, milk, and spice to make delicious and comforting fare.

Our pumpkin muffins are perfect with the Breakfast Plate, especially if you only have one oven, because they are excellent when made the day ahead(most other muffins are best served fresh from the oven). However, if you are fortunate to have two ovens and want fresh baked muffins in the morning, simply pre-measure the ingredients the night before. Keep all the wet ingredients mixed in one tightly sealed container and all the dry ingredients in another. Combine wet and dry in the morning, pour into a muffin tin, and into the oven they go. No fuss! They come out tender and luscious, filled with the warm spice flavors of sweet cinnamon, ginger, nutmeg, and cloves.

In the morning, you can come down to the kitchen, make a big pot of coffee, pop the egg dish in a preheated oven and cut up some fresh fruit. Mix and bake the muffins or arrange the ones you made the night before in a basket. Then go read the paper and relax until the timer rings. Breakfast is served!


Serves 8

10 large eggs
2 teaspoons dry mustard
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups lowfat milk
6 slices bread, crusts removed, cut into 1-inch cubes*
1 pound breakfast sausage, cooked and crumbled (recipe below)
8 ounces extra sharp cheddar cheese, grated

  1. Lightly grease a 9 x 13-inch baking dish with cooking spray.
  2. Whisk eggs, dry mustard, salt and pepper in a large bowl until well blended. Mix in milk. Gently stir in bread cubes sausage and cheese. Pour into prepared baking dish and press bread cubes down into the liquid. Cover dish with plastic wrap or foil and refrigerate about 12 hours overnight.
  3. Position rack in center of oven and preheat to 350°F. Put baking dish on oven rack and bake about 45 minutes, until golden and puffy. (Interior temperature on instant read thermometer should register 165°F).

* For a gluten-free version: use a fresh high quality "plain white" gluten-free bread (such as a Whole Foods own Sandwich Bread). Preheat oven to 325°F. Position rack in center of oven. Remove crusts from bread and cut into 1-inch squares. Spread bread cubes on a large baking sheet and bake until cubes are dried out and golden. Allow to cool thoroughly.

© 2006 by Claudia Pillow and Annalise Roberts


Serves 8

1¼ pounds ground turkey
¾ teaspoon garlic powder
¾ teaspoon dried thyme
¾ teaspoon dried rubbed sage
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon Canola oil

  1. Position rack in center of oven and preheat to 350°F.
  2. Combine ground turkey, garlic powder, thyme, sage, salt and pepper in large bowl and mix until well blended. (Can use an electric mixer on low speed).
  3. Heat oil in large skillet over medium high heat. Add turkey mixture and flatten into large flat chunks with a spoon. Stir over medium high heat until turkey is browned and cooked through. Drain fat from skillet and chop into bite size pieces. Spoon into a medium bowl and cool to room temperature. Cover and refrigerate until cold. Use in recipe above. For other uses, turkey mixture can be shaped into patties and then cooked in the skillet. Cooked turkey sausage can be frozen and reheated in a microwave.

© 2006 by Claudia Pillow and Annalise Roberts

Food Philosopher’s® Gluten–Free


Makes 12 muffins
Or three 5 x 3 inch loaves


1¾ cups brown rice flour mix*
1 cup sugar
1 teaspoon baking soda
¾ teaspoon xanthan gum
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
¼ cup water
1/3 cup plus 2 tablespoons Canola oil
2 tablespoons molasses
1 cup pumpkin purée

*see “Gluten–Free Flour Mixes” in our Recipe Archive

  1. Preheat oven to 350°F. Position rack in center of oven. Spray three 5 x 3 inch loaf pans or muffin pan with cooking spray.
  2. Mix flour, sugar, baking soda, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger and cloves together in a large mixing bowl of electric mixer.
  3. Combine eggs, water, oil, molasses and pumpkin in a separate bowl. Whisk to blend.
  4. Pour the wet ingredients into dry and mix until well blended. Do not over beat.
  5. Pour batter evenly into pans and bake 45-55 minutes for loaf pans and about 20-25 minutes for muffins or until toothpick inserted in center comes out clean.
  6. Cool bread for 8 minutes and then remove from pan. (Remove muffins from pan immediately). Cool completely on rack before serving or wrapping for storage. Easiest to slice when chilled.

Store bread covered tightly with plastic wrap in refrigerator for up to five days. Muffins can be stored in a tightly sealed plastic container. Pumpkin Bread or Muffins can be covered with plastic wrap and then with foil, and stored in freezer for up to six weeks. Best when eaten within four days of baking.

© 2006 by Claudia Pillow and Annalise Roberts