A light and lemony puffed omelette studded with juicy blueberries makes an excellent change of pace for breakfast.
Whether it’s for breakfast, brunch, lunch or even dinner, an omelette is one of those speedy but satisfying dishes every cook should have in their repertoire. Easy to throw together, it’s also a great vehicle for using up leftovers and always a good choice when you want something nutritious, delicious and satisfying.
One of my favorite weekend breakfasts of late is a sweet and puffed take on the classic dish. This fluffy, sweet blueberry lemon puffed omelette adds just a few minutes to the preparation but the result is well worth the extra tiny bit of patience that’s required. Fluffy egg whites and a quick trip to the oven are the secret.
A recipe for Dairy-Free Swiss Almond Ice Cream and an interview with the author of Dairy-Free Ice Cream, Kelly V. Brozyna
You may already know Kelly V. Brozyna from her blog The Spunky Coconut where she shares recipes made without dairy, eggs, gluten or refined sugar. She’s also the author of a number of cookbooks including: The Paleo Chocolate Lovers Cookbook, The Spunky Coconut Cookbook, The Spunky Coconut Gluten-Free Baked Goods and Desserts and most recently Dairy-Free Ice Cream.
Her newest book is collection 75 recipes for frozen treats like ice cream, sorbet, frozen yogurt and popsicles along with cakes and cookies to mix in or make sandwiches with. There’s a visual recipe index in the back for easy searching and the intro provides insight on best practices for dairy-free ice cream making and the ingredients and tools need for the task.