One Pot Pizza Pasta Bake

When I don't know what to blog I always remind myself that my life is this blog. So, what I do and think could benefit someone else will be put up. Today, just like most Wednesdays for the past few months, I am going to share a recipe with you. It's a recipe I came across a while back and tweaked it just a tad bit. Not much at all. Here we go.

I wanted to make something easy. Something delicious and easy. Something that would not require a lot of pots, and still would come as if I used three different kinds. Guys, I have become a one pot anything cooker. I love it. It's not only easy, it has never disappointed any of us. Here's to many more. So, so glad I got into this one pot cooking phase!

Here's what you need:

• 1 tablespoon olive oil
• 8 ounces spicy Italian sausage, casing removed
• 1/2 cup pepperoni, divided
• 1 (15-ounce) can tomato sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil {I used those tiny frozen cubes}
• 1/4 teaspoon garlic powder
• 8 ounces pasta {rotini pasta is best, but penne would work as well; plus remember I always use gluten free pasta}
• salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese {I used mixed Italian cheese as well}
• 2 tablespoons chopped fresh parsley leaves

The hardest to find were the pepperoni. I didn't want regular pepperoni. I wanted mini pepperoni because they are cute. Simple as that. I couldn't find them anywhere. I gave up. So I just halved the ones I found, and it turned out awesome! If you know where to get them, please help a girl out!! Thank you.

Here's what you do:

• Preheat oven to broil.
• Heat olive oil in a large oven-proof skillet over medium high heat. 
• Add Italian sausage and cook until browned, about 3-5 minutes. Make sure to crumble it. 
• Drain excess fat. 
• Stir in 1/4 cup pepperoni until heated through, about 1 minute.
• Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 cups water
• Season with salt and pepper, to taste.
• Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
• Remove from heat; top with mozzarella and remaining 1/4 cup pepperoni. 
• Place into oven and cook until melted and golden brown, about 2 minutes.
• Serve immediately, garnished with parsley, if desired.

It was really all in one pot. I never thought I could cook it all in one pot, let alone, gluten free pasta. It worked out so well, I made it a few days later again. Easy, very delicious, and we had hardly leftovers. Gosh, I cannot wait to make it again. It was this good!!

xoxo

adapted from  here

Shakshuka

Okay, what? Yes, shakshuka. Another spelling could also be Shakshouka. Either way, it is delicious. I have had it before in a restaurant. It's believed to be a North African dish, known in the Tunisian cuisine, but also apparently found in the Israeli cuisine. Well, today it is found in my kitchen and my stomach, so to be honest, I don't care where it's originally from {well, I still want to fully know} I just love how easy it is to make and how delicious it is on top of it.

If you were wondering...it is basically poached eggs in a {spicy} tomato sauce. Simple as that. 

Really, that simple.

Here's what you need {for about 4-6 servings}:
1/4 cup olive oil
5 Anaheim chiles or 3 jalapenos, stemmed, seeded, and finely chopped {optional, you don't need to use them but for an extra kind of gentle kick I recommend it}
1 small yellow onion, chopped
5 garlic cloves, crushed and sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, do NOT drain {I sometimes use diced tomatoes, works just as well}
salt to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving {or similar bread; I used gluten free bread from Canyon Bakehouse}

Here's what you do:
Heat oil in a 12-inch skillet over medium-high heat.
Add chiles and onions. Cook, stirring occasionally, until soft and golden brown, about 6 minutes.
Add garlic, cumin, and paprika. Cook, stirring frequently, until garlic is soft, about 2 minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands {unless you use diced ones you don't need to do this step}.
Add tomatoes and their liquid to skillet.
Add 1/2 cup water and reduce heat to medium.
Simmer and stir occasionally, until slightly thickened, about 15 minutes.
Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface.

 

Cover skillet and cook until yolks are just set, about 5 minutes. 

Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.

Done. Sprinkle shakshuka with feta and parsley and serve with bread. 

Obviously I used three eggs and not six. Reason? We are two people in this household, so I don't want to cook too much. I always just go with half of what is said in this recipe. This was done so quickly, had a kick to it, and has become our easy-made dish when we don't know what to cook. We always have eggs, garlic, onion, and tomato something in our kitchen. Makes up a quick and easy dish that stuffs our empty bodies. :)

xoxo

My Cheesy Breakfast Casserole

It is time I am sharing one of my favorite dishes with you - the cheesy breakfast casserole. Easter is just around the corner, so I thought it would be time for me to share the dish I will be making on Easter Sunday. Yes, you are right, I will be adding lots and lots of cheese; because I simply can.

Here's what you need - it's for about eight yieldings:

• 2 or 3 small russet potatoes, diced
• 4 large eggs {I used 6 eggs in the end, it covered it all better}
• 1/4 cup milk {used 1/2 cup milk, because I added two more eggs}
• salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 4 Italian sausage links, casing removed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup shredded sharp cheddar cheese, divided {or more if you prefer it very cheesy}
• 2 tablespoons chopped fresh parsley leaves {optional}
• 1 teaspoon hot sauce {optional}
   

Here's what you do:

• Preheat over to 350 F.
• Lightly coat baking dish with a nonstick spray {9-inch is perfect}.
• Place potatoes and 1/4 cup of water in a microwave-safe dish.
• Cover and place into microwave for about 4-6 minutes, or until tender. Drain well and set aside.
• In a large bowl or whatever you have, whisk together eggs, milk {and the optional hot sauce; season with salt and pepper to taste; set aside.
• Heat oil in a large skillet over medium high.
• Cook Italian sausage until browned, about 3-5 minutes. Crumble the sausage. Drain the fat.
• Stir in the bell peppers and potatoes until tender, about 2 -4 minutes. Potatoes may crumble.

• Remove from heat. Stir in 1/2 cup cheddar cheese {or more} until well combined.
• Place this sausage mixture evenly into the baking dish. 
• Pour the separate egg mixture evenly over the top and sprinkle with remaining cheese {or add more}.
• Place into oven and bake for 35-40 minutes, or until the eggs are firm.
• Serve immediately, and garnish with parsley if desired.

So yes, my photos aren't fancy but hey, I had to take those photos while preventing my guy to start eating while standing right next to me. He was ready to dig in. It was one of those dishes we knew we were going to make more often. Also, add a little bacon to the sausage and it will blossom into a fantastic breakfast dish you will want to eat for dinner!

xoxo

Creamy Easy and oh so yummy Bacon Corn Dip

Superbowl is around the corner. Spring parties are around the corner. Date time is around the corner. For whatever reason a dip is always an easy way to break the ice, enjoy a great night out with your date, or just munch on something relatively healthy. I have a confession to make, if I hear bacon I am sold. So when I was looking for a bacon recipe I stumbled upon a bacon dip. I tweaked it a little and it turned out delicious. Our date night was saved, and our bellies filled. No dinner was necessary afterwards.

Here's what you need:

• 4 slices bacon, diced
• 3 cups corn kernels {frozen, canned or roasted}
• 1/2 cup diced onion
• 1/4 cup diced red bell pepper{I used green and just a little red - what I had available}
• 1 jalapeño, seeded and diced {optional}
• 4 ounces cream cheese, cubed
• 2 tablespoons milk, or more to taste
• 2 green onions, thinly sliced
• 1 teaspoon sugar, or more to taste
• Salt and freshly ground black pepper to taste

Here's what you do:

• Heat a large skillet over medium high heat
• Add bacon, cook until brown and crispy, about 6-8 minutes
• Transfer to a paper towel-lined plate, drain excess fat, keep a little fat for the next step
• Add corn, onion, bell pepper {and jalapeño} to the skillet
• Cook, stirring occasionally, until tender, about 4-5 minutes
• Stir in cream cheese and milk until well combined, about 2-3 minutes
• If the mixture is too thick, add more milk as needed until desired consistency is reached
• Stir in green onions and sugar; season with salt and pepper, to taste
• Sprinkle bacon or mix in the bacon
• Serve immediately

The dip came out less creamy and more liquidy but it was worth the extra shot of milk I added. I didn't want it to be sticky and we all know cream cheese makes things sticky. I think 4 slices of bacon wasn't enough. Next time I will use 8 slices of bacon. Remember, I love bacon! Plus, it is called bacon corn dip and not corn bacon dip. I also used green bell peppers instead of all red. It was a great dip though and we finished the entire bowl with and without chips, because to be honest, this dip was so good I just wanted to use my spoon and eat it all like that. Yes, that good!

Oh, and best part? It was done in less than 30 minutes and is of course, gluten free!!

Yummy Stuffed Pepper Soup

Guys, I made a stuffed pepper soup and it was oh so delicious. I was more than just thrilled because B doesn't like bell peppers that much and I love them. I always had to sneak a few slices into dishes or just eat them separately. Not this time. He devoured this delicious, quite healthy and easy soup. Best part? It's gluten free and you don't have to go overboard to make it that way because it's already gluten free.

Here's what you need:

• 1 lb lean ground beef
• 2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 small yellow onion chopped {about 1 cup}
• 3/4 cup chopped red bell pepper 
• 3/4 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 cans petite diced tomatoes
• 1 {15 oz} can tomato sauce
• 1 {14.5} can beef or chicken broth
• 2 1/2 Tbsp chopped fresh parsley
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1 cup rice {white or brown}
• Cheddar or mozzarella cheese, for serving {optional but it is so yummy}

Here's what you do:

• In a large pot heat 1 Tbsp olive oil over medium heat
• Once hot add beef, season with salt and pepper and cook until browned
• Drain beef and pour onto a plate {lined with paper towels}, set aside
• Heat 1 Tbsp oil in the same pot {don't want to use too many pots here}
• Add onions,  and bell peppers and saute for about 3 minutes
• Add garlic, mix together
• Pour in tomato sauce, diced tomatoes, broth as well as parsley, basil and oregano
• Then add the beef, season with salt and pepper to taste
• Bring to a light boil & then reduce the heat to low, cover & simmer for about 30 minutes
• In a separate pot or rice cooker prepare the rice
• Once the soup is done add rice to the soup, slowly mix it all together
• Serve and garnish with cheese or/and fresh parsley {or none}

If you want your soup to be more soupy do not add all the rice. I added all the rice and it still felt soupy but we loved it. It was even better the next day. It didn't turn into mush at all. We mixed in cheddar cheese and it tasted great, not at all cheesy if you are worried about that. I used chicken broth because that is what I had handy. I didn't want to go out and buy beef broth and it still worked. 

Loved this dish on a cold day in January! We so deserved this healthy dish. ;) 

Any soups you love to eat during this time of year?!

Yummy Zucchini Pancakes

It has been a while since I shared a recipe with you. I have been cooking but not really something I would want to share or think it's worth sharing {a.k.a. I often cook the same stuff because it's easy and liked and eaten by everyone}. With warmer temperatures leaving us and giving room for cooler weather it is time to eat healthier. It has gotten cold here in Northern California. It's been raining and dropped down to the 50s, and yes, that is warm for some of you living in snow areas...but this is pretty cold for CA. 

We should all eat healthier throughout the year but sometimes we forget and indulge in heavier, meat and sauce filled dishes keeping our gut satisfied. Sometimes, we just have to stop that habit and go for something healthier and fun. I came up with gluten free zucchini pancakes. I made a ton and thought we'd have leftovers. I was mistaken. We ate them all.

Here's what you need:

2 cups grated zucchini {I used two large zucchini and it was enough...I made a third one and just grilled it}
2 eggs, slightly beaten {I seasoned them with pepper and paprika}
2 tbspoon chopped green onions {or more or less if you want}
1/2 cup flour {I used 3/4 cup of gluten free flour}
1/4 cup grated Parmesan cheese  {or more if you feel the batter needs it}
1/2 tspoon baking powder
1/2 tspoon salt
1 pinch dried oregano {I used more since I love oregano}
1/4 cup vegetable oil, or as needed

Here's what you do:
- Blot grated zucchini with paper towels to remove the extra moisture
- Stir together zucchini, eggs and onion in a bowl
- In a separate bowl mix flour, cheese, baking powder, salt and oregano
- Stir in the flour mixture into the zucchini mixture. It will be moistened.

- Heat oil in a large skillet over medium-high
- Work in batches, drop about 1/4-cup portions of that batter into the hot oil
- Fry until golden, about 2 to 3 minutes per side
- Drain pancakes on a paper towel-lined plate

Serve with or without plain Greek yogurt.

It sounds like a lot but isn't. It's very easy and oh so delicious. You can add different kinds of seasoning to your beaten eggs or even to the cheese/flour mix. It's all up to you. We love pepper and paprika so it worked perfectly for us. Cannot wait to make some more. Best quick and quite healthy dish ever.

Anything you make with zucchini? Anything you'd recommend?
Let me know.

xoxo

P.s. Happy Birthday to my favorite person...may today be an awesome day for you....and yes, we are going to see your folks today...it just has to be perfect!

My Gluten Free Life {in Sacramento}

I have been living gluten free for over one year. I have had my ups and downs. I struggled, felt lonely, crazy, and even felt like I was the worst and most complicated friend or person ever. I mean, when invited to a dinner party, or going to a restaurant or even date I would take forever to order {unless they had a gluten free menu, or offered gf options}. Over time I learned which restaurants to choose, which dressings were good, what to look for when reading labels, what to avoid altogether, what to bring with me, and how to substitute certain ingredients when cooking my own meals.

Not everything labeled gluten free is bad. Just because it says gluten free on the box or jar doesn't mean that it is the only option. I have learned that regular jars or boxes not saying gluten free sometimes still do not contain any wheat, barley, malt, or rye; they were still okay and mostly cheaper. All-Purpose gluten free flour costs around 10 bucks. 10!!!! TEN!!! Holy mother of flour. I don't bake that often, and when I do {especially since living with this diet} I use already prepared mixes. This saves me money, time, and trouble. I did find a smaller and cheaper bag of gf flour and it's been helping me bake and cook if needed.

When I started this life {or was forced to live it}, a fellow blogger asked me to share gluten free recipes. Thing is I don't cook differently. Fruits, veggies, fish, fresh meat, and rice are already gluten free. No need to substitute anything. I can marinate my own meat or fish. I can buy sauces, dressings, dips that do not contain gluten OR I just make my own.

I swapped my favorite chips to a brand that is gluten free. I have not gone back, except once. I tried one BBQ chip from my former favorite chips brand, and then ate a gluten free one and oh boy was I astonished. My new found love for this gf brand {kettle chips if you must know} was worth the extra penny or drive. So much more flavor!!! My favorite person agrees with me, and won't even buy anything else if I crave my backyard barbecue chips. At least I don't have to go crazy not ever eating chips again, or cupcakes {I found a great bakery in Reno with the best coffee cakes, THE best}.

Living in Southern California I had practically no issues finding restaurants, or gf items in stores. I learned to call ahead or look online first so I knew if a restaurant offered gluten free choices/menus. Sometimes I would forget and then had to find courage to ask if they had gluten free pasta or options. Eating out has always been a challenge but it has gotten easier and better over time. If you have allergies you know it is not easy to go to restaurants. I am a foodie. I love food. Knowing I can't eat everything makes my heart ache.

Living in Sacramento is a whole different story. I had to start all over again. I had to find a gluten free bakery, restaurants and stores that may offer gf options and won't kill my small budget. Let me tell you, it's not that easy. I found a few spots and I am slowly adjusting. Also, I don't want to go to a grocery store that is solely focusing on gluten free items because we all know those stores charge more. I basically have to go to five different places in order to get all my grocery shopping done. Fantastic. At least I get food that won't kill me, and at least I have Ryan Gosling making sure I am okay and gluten stays away from me.

Seriously, I have been doing fine, doing much better than a year ago. I still have my moments. This is normal. I learned to live with it. People in my life know that I have a food allergy and they go out of their ways to get me a gluten free corner in their pantry. They are considerate and make sure I can enjoy food while eating out. Personally, I feel better and stronger. I am still rolling my eyes when I see only fried food or regular pizza dough offered. Sacramento needs to get its healthy stuff going, and that fast! Ha! Joke aside, I'll be exploring more. But now, let me go out and buy some grocery items...it may take me up to three hours. My life!

images via 1 | 2 |

My Life with Food

I love food.

I think any normal human being loves food - some more than others, but yes, food is fantastic.

Unfortunately, as some of you remember I had to go gluten free. It's been now a full year that I started watching my diet and became gluten free. It is a process and it's still going. Some people think it's like any other diet and then you suddenly stop. Nope. It continues...forever. Literally. So, last year when I started teaching my body to get used to new bread (hello Udi's), new cereal (bye bye Frosted Flakes), different sauces, dips, dressings, and what not I had to teach myself to accept that I am now going to be a little difficult for a few months.

I shared a few things with you last year and then couldn't blog often enough to let you know how I was doing, or still am doing. To sum it all up: I'm doing fabulous. I have accepted my so-called diet, and accepted the fact that people will laugh at me and make life challenging. I have learned to substitute items and my gut has reacted nicely to all changes. I also experienced improvements in my skin complexion, my weight (hello, I lost weight!), my former hair issues, my dizziness, my foggy mornings and what not. I am experiencing major changes. It's been fabulous so far.

There are times I feel like a freak asking for a gluten free menu or making sure ahead of time that the restaurant we are going to offers something gluten free. I just feel awkward. I'm sure this feeling goes away. I can no longer just go out and quickly grab a bite somewhere. I can not just go out to the beach, and feel hungry in between and go to a place that sells sandwiches. I have to add another trip to another place that offers something for my sad gut. It's okay but it's not easy and it's not easy on my friends either. Some understand, some simply don't. My roommate has started to use gluten free pasta when she cooks pasta for all of us. I love her for that. Also, over Christmas when I went out for dinner with my favorite person, his family called the restaurant ahead of time to make sure they have a gluten free menu. I felt so special. That much I have to admit. 

Do I wonder how I manage all of this? Yes.
Do I want to ignore it all and eat whatever my heart desires? Yes.
Will I do it? No, even though I am tempted - very tempted.

Why not? Because it has changed the way I feel, physically and mentally. That means a lot to me.

If you were wondering or hoping that I'd be posting recipes on here then I think I will disappoint you. Well, let's put it that way. I have never fully done this...so maybe I will one day. I'd love to share what I came up with. You'd be surprised. It is very boring and very simple. 

Though, if you have any questions or suggestions on what to write about this lovely diet of mine...let me know. :) I'm more than happy to share my ups and downs...and believe me, there are still downs...all the time. Grrrrr....

I really want pancakes now...because I haven't found the good gf pancakes yet.

Gluten rant on Labor Day 2013

This weekend was tough.

I wanted to enjoy a long, fun weekend with friend but I ended up sick.
I must have eaten something incredibly wrong a.k.a gluten that simply made me suffer.

I was very careful but apparently not careful enough.
So, while I was in pain and in constant fear I'd either throw up or faint in front of my friends I tried to enjoy life and not ruin it for anyone. I was a good sport until we got home.

Without going into too much detail here (because you really don't want to know details) I have to say I was happy I found pills that may actually help. However, like all kinds of pills...they never work right away so I can't say for sure that they help.

Needless to say, I woke up Sunday to an empty stomach. I was starving.
Glad someone promised to make French Toast.

I was prepared and had my GF bread ready.
And then I get laughed at.
Now, was the whole situation laughed at that I provided my own bread or was the fact that I had one of the worst days of the week the fun factor? I was hurt. 

I mean, I understand if you don't get the fact that something in the food may cause you pain.
I understand that you can eat everything and I cannot.
I get it that you can order fried this and fried that at a sports bar and rub it in like it's no big deal because, yes, it's not to you.
I also understand that it is hard to adjust.
I am still adjusting. And it is isn't easy.
I know all that.

But for crying out loud, don't laugh at me, my bread, and my whole situation.

I didn't choose to be allergic, nor did I choose to feel sick if I happen to eat something bad.
I had eaten something bad before and I only got cramps so this was new to me.
But, like everything else, I need to adjust and I had an awesome friend help me get my bread from Trader Joe's so I could actually enjoy sandwiches and homemade French Toast.

And then I get laughed at.
Maybe whoever laughed me didn't mean it that way.
But heck, it hurt.
I was about to cry.
I think I even did. 

Glad I'm not allergic to wine.
That would be the end of it all.

So, yeah, I know, I should be used to it...and maybe yes, I am.
I shouldn't though...right?

xoxo

My GF rant, or my happy crazy revelation

I'm not a fan of daytime TV. However, today, I decided to stay home and clean. All day. So I did, but I also needed a break and so I happened to watch the Dr. Oz Show. Funny coincidence that it was about gluten, my favorite new protein. Today's episode just made sense to me. Not only did it confirm to me that I am not alone in this (and I know I am not), but it also confirmed that I was right about my Swiss doctors (yes, plural!). They always misdiagnosed my symptoms. For so many incredible years. 

I cannot tell you guys how many times I went to the doctors because I just knew I needed help. I knew something wasn't right and that I was sick. You can't feel what I felt for months at a time, not find a thing, and then try to live life as if nothing ever happened. I faked my happiness. I tried to understand my doctors because well, for once I am not a doctor so I put my faith into my doctors, and second, I knew that doctors are humans after all and not Gods. So I understood the fact that they just couldn't figure out what was wrong with me. For the longest time I was diagnosed with low blood iron which yes, I did have. But when all kinds of similar symptoms persist and you just wonder why because your iron is excellent then something else must be the cause. All I always got was "try to not move too fast, and stimulate your blood circulation" so I would feel better in the morning and not always experience this morning sickness for the rest of the day. Hmmmm....for two days that worked. That's then it. And what about my skin? Those pills worked once but then not anymore. I mean, do I have to live like that for the rest of my life? I don't think so.

One of my best friends here in California who also is gluten intolerant convinced me to give a doctor's visit another try. Just because my Swiss doctors never ever even came close to thinking my symptoms and feelings could be food related didn't mean that my new doctor couldn't find something else. I'm not saying my Swiss doctors were bad, but they quickly gave up and thought I was nuts when I entered their office every other week. I needed a break from this nonsense. And I found my break.

So yes, going gluten free changed my life. I'm still struggling but I found my happy space. I cannot believe it took me so long to find out. When I watched Dr. Oz today there was this lady that talked about how she was misdiagnosed all the time. Got pills for this and then for that, and hello? It hit home for me. It felt like I was looking at myself in the mirror.

Even though gluten-related problems are increasingly common some people don't even know they have them. We just need to be more aware. Old-fashioned home-baked breads don't fully exist anymore. They do but they are so modernized or quickly done that there's always traces of gluten in them which yes, cause health problems.

What I learned again today was that many doctors simply didn't believe in gluten to be causing a health problem. Or, well, bread or pasta to be the source of certain health problems. I am glad this has changed. Maybe I should email my doctors back in Europe telling them that they might have to look into this. Maybe I'm going to do this. Who knows. And look, Santa is going gluten-free for once. ;)

A review - Hotel/Restaurant Hofgarten Luzern, Switzerland

Here's a secret: I love to eat. I also love breakfast. Since I went gluten free it is difficult to find a breakfast place in my lovely hometown of Luzern. It's always been a tradition of my friends and I to go out for brunch or just breakfast. However, I had become a sad camper about this tradition of ours since most places just offer regular bread and nothing else and nothing for my tiny problem. This changed when we rediscovered a place that made it all fun again. Hotel/Resturant Hofgarten.

Years ago we often ate here and then our paths parted for unknown reasons. A few years ago we decided to go back and try our brunch on Sundays again. Now, imagine you are two girls who are off during a regular week day and want to have brunch. Hofgarten is one of the very few places offering just that. Hofgarten also offers gluten free bread (whether or not the bakery next doors makes it, it was given to us at no addicitonal cost, thank you!). Yes, it is currently at CHF 30 per person which somewhat equals to $30 a person. Typical Swiss prices but it is an all-you-can-eat buffet with coffee, tea, chocolate, milk, juices, bread, cereal, cheese, cold cut meat, nuts, yogurt, fruit salad, and even scrambled eggs, omelette, sunny-side ups, bacon, ham and what not. Plus, it was a brunch/breakfast buffet during the week too. Remember that. Normally you can't get such a buffet unless it's a weekend. It was a win-win situation.

Guess who enjoyed a hot breakfast with gluten free bread, lots of coffee, cheese, nuts, yogurt and yummy jam today?! Me! I also went with my friend and her newborn. As always we enjoyed ourselves. 

If you live in Luzern or happen to travel through or to this lovely city and you look for a non-touristy place to eat (even for lunch or dinner it is amazing by the way), and you don't mind spending a little extra to get the service you deserve then I would recommend Hofgarten in Luzern. The staff is very nice and professional which I - with my hotel/restaurant background and experience - value and appreciate. In all the years I have gone to Hofgarten I never left disappointed.

I call this place the little hidden gem in this town. Sometimes people don't think of it right away and I just have to smile. It's exactly places like these that make me love the hospitality industry again. And when I find a place I really like I also try to sit down and share it with you all. 

Photo sources: Hotel/Restaurant Hofgarten