Gluten-Free Mug Muffins

These delicious, easy to make mug muffins or (“mug-fins” as we have been calling them) have been a huge hit at my house since I created this recipe.IMG_4630

My daughter wanted to start a “mug-fin” club right after having one and my husband (man of few words) reported that they were good and “tasted like a muffin”. Success!

My daughter loves them with chocolate chips (I used Enjoy Life which are dairy and soy free). I like a “mug-fin” with blueberries and walnuts. They can also be made with coconut flour–just use two tablespoons instead of three.

Enjoy this healthy treat!

Ingredients:

  • Three tablespoons almond flour
  • 1/4 teaspoon baking powder
  • Pinch salt
  • Tablespoon (or less) maple syrup
  • 1/2 banana
  • Tablespoon coconut oil
  • 1 egg
  • Pumpkin pie spice or cinnamon
  • Chocolate chips, walnuts or blueberries

Steps:

  • Smash banana and coconut oil with back of a fork until combined
  • Add in almond flour, baking powder, salt, spices and maple syrup
  • Stir in egg
  • Add chocolate chips and walnuts
  • Bake in ramekin 25 minutes @375

 Wishing You a Happy  & Healthy 2014!-Julie

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Yummy NutriBullet Smoothie Recipes

I love, love my NutriBullet and make “blasts” at least once or twice per day. It is an easy way to make a fast breakfast or snack and takes up very little counter space.IMG_4592

Here are a few of my favorite recipes:

Green Smoothie

You can use any combination of greens and fruit (fresh or frozen). We have been getting a lot of collards and mandarins in our farm box and I have found it makes a perfect combination.

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  • Collards
  • Whole mandarin orange
  • Avocado (whole or half)
  • Banana (whole or half)
  • Water
  • Fresh ginger

Sweet Potato Banana Smoothie

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  • Cooked Sweet Potato (1/2- 1 cup)
  • Banana
  • Pumpkin Pie Spice
  • Fresh ginger
  • Frozen pineapple
  • Almond milk

Gorgeous Beet Smoothie

The color of this smoothie is a gorgeous vibrant red that I just couldn’t capture in a photo. Great way to get your veggies and energize!

  • Cooked beets
  • Frozen Pineapple
  • Banana
  • Water

Chocolate Almond Shake

Great for a fix if you are craving sweets. I also add some beet greens sometimes.

  • Frozen Banana
  • Cacao Powder
  • Almond Milk

Let me know if you have a favorite smoothie recipe! Best wishes-Julie

Easy & Healthy Gluten-Free Dinners

Here are a few recipes I have been making lately:

  • Farm Box Summer Soup
  • Easiest Ever Fish Recipe
  • Mini Meatballs and Salad
  • Roasted and Fruity Chicken over Onions

Farm Box Summer Soup

Farm Box Summer Soup With Chicken

Farm Box Summer Soup With Chicken

I have been making this every week when I pick up my farm box varying the vegetables with the potato/onion base. It is incredibly tasty, creamy and light.

  • Chop and peel potatoes. Combine with chopped onion and garlic.
  • Cover with water and sprinkle in salt and pepper.
  • Cook until soft then puree with stick blender.
  • Add any raw vegetables and turn off heat. I love the combination of corn and zucchini.

Easiest Ever Fish Recipe

Easiest Ever Fish with  Veggies

Easiest Ever Fish with Veggies

I was always mystified/annoyed by cooking fish until I discovered this baking method.

  • Spread olive oil over red snapper or cod (on baking sheet).
  • Sprinkle with salt and dill.
  • Bake in preheated 400 degree oven about 12 minutes.
  • Serve with roasted vegetables.

Mini Meatballs and Salad

This recipe is inspired my my dear friend Miryum whose meatballs and rice right before Shabbat are my favorite comfort food.

  • Grate onion into organic, grass fed beef.  Add salt and lightly mix.
  • Form into small meatballs and bake in preheated 350 degree oven about 10 minutes.
  • Remove from oven and cover with foil until cooked through.
  • Serve with salad.

Roasted and Fruity Chicken over Onions

I wanted to find a good use for all the onions from my farm box.  The onions did a wonderful job flavoring the chicken while also serving as a edible roasting rack.

  • Make a marinade of fresh peaches, honey, marmalade, smoked paprika and fresh grated garlic or ginger.
  • Lay large slices of onion in pan. Put chicken pieces on top.
  • Spread marinade over chicken.
  • Bake in preheated 350 degree oven.
  • I did have to cover at some point because the marinade was getting charred. When too much liquid collected in pan I poured it out. Cooking time will vary depending on amount of chicken.

Happy Summer and Enjoy!-Julie

Sweet Potato Ginger Carrot Stew

This healthy stew is full of flavor and very filling. I made it thinking of a hot breakfast but it would be great for any meal. The humble star of this stew is the highly medicinal burdock root. IMG_4069It is very mild in flavor and full of medicinal benefits.

Ingredients:

  • 2 1/2 cups water
  • 3 tablespoons corn meal
  • Sweet potato, peeled and cubed
  • 2 carrots peeled and diced
  • Burdock root, thinly sliced
  • Ginger, crushed through garlic press
  • Slice of lemon
  • Salt
  • Shredded cabbage

Combine all ingredients except cabbage and simmer over low heat for 30-45 minutes, until veggies are cooked and stew is desired thickness. Remove lemon slice. Top with shredded cabbage and serve.

Gluten-Free Chocolate Chip Banana Muffins

This is a gluten-free version of a recipe that has been in my family for years. It is an easy, one bowl mixture that is great to make with kids.IMG_3876

My daughter who is my most honest critic loved them–and she has no problem telling me when one of my baking experiments is an “epic failure”.

Enjoy this simple recipe!

Ingredients:

  • Three bananas
  • 1/4-1/2 cup honey
  • One egg
  • 1 1/2 cup Gluten-Free Flour (I used Trader Joe’s)
  • 1/4 cup melted coconut oil
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips

Mash bananas with fork.

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Combine rest of ingredients first, then mix in chocolate chips.

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Divide between 12 muffin cups. Bake at 350 in preheated oven for 20 minutes.

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Chicken Soup

Ideally, making chicken soup is a leisurely affair involving a bath and/or a nap. You could make it in a couple of hours–but I like to make a day out of it.IMG_3406

All you really need to make it is a big pot, a chicken, water, onion and salt. I make it differently each time depending on what I have on hand. It is a great way to cook all those extra farm box veggies and I sometimes freeze the parts I don’t use (kale ribs etc.) for this purpose. A typical recipe combination I use is listed below.

You will have many meals from this one dish: chicken dinners, sandwiches, and plenty of broth to freeze.

Ingredients:

  • One whole organic, free-range chicken (I like Mary’s Chicken)
  • Celery greens (adds a lot of flavor)
  • Onion, cut in half
  • Whole garlic, cut in half
  • Carrots
  • Burdock root (medicinal)
  • Fresh Dill and Thyme (put in spice bag or wrap in cheesecloth)
  • Greens
  • Salt

Steps:

  • Put all ingredients in stock pot, cover in water and add salt. Bring to a boil.
  • Once it reaches a boil, add more salt. You may also skim the fat off at this time.

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  • Simmer uncovered for 40 minutes.
  • Turn off heat and cover.
  • Take a nap and/or bath.
  • Allow chicken to continue to cook with heat off for 1-2 hours.
  • Remove chicken and allow to cool.
  • Scoop out vegetables with a mesh strainer and discard. Rinse out the spice bag for reuse.
  • Once cool remove from bones and shred. You can freeze the carcass for another use.

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  • Remove broth–I like to use a glass measuring cup for easy pouring.

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  • Store in glass and plastic containers for the refrigerator and freezer.

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SO Delicious: Homemade Almond Milk

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I decided to start making my own almond milk to avoid the additives in the store bought but after tasting my homemade almond milk I would make it for the flavor alone. It is light, fluffy, creamy and just scrumptious.

Good enough to be desert!

Ingredients:

  • One cup almonds
  • Four cups water
  • Teaspoon cinnamon

Soak almonds at least overnight in water in the refrigerator. 

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Rinse and put in blender with four cups fresh water.

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Blend for one minute –add cinnamon and blend for another minute.

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I got a jelly strainer bag from the hardware store and secured it over the top of the blender before carefully pouring into a bowl. I then squeezed out all the liquid. I plan on using the excess nut meat in a recipe. You can also put the contents of the blender through a cheesecloth or buy something called a “nut bag” for this purpose.

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I came out with four cups of heavenly almond milk-the same amount as a 32 ounce store bought carton.

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Egg and Kale Muffins

These yummy little muffins are loaded with protein, greens, and Vitamin C.  They reheat nicely–just put them in the microwave for one minute for a quick and satisfying breakfast.IMG_3757

Ingredients:

  • 9 eggs
  • Handful of fresh flat leaf parsley
  • 3 or 4 kale leaves, ribs removed and shredded
  • 1/2 small onion
  • 1 red bell pepper
  • 4 slices turkey bacon
  • Salt and pepper to taste
  • Coconut oil melted, to grease pan

Steps:

  1. Preheat oven to 350
  2. Grease muffin pan with coconut oil
  3. In a food processor blend kale, parsley, onion and turkey bacon
  4. Chop bell pepper into small pieces
  5. Whisk egg and spices
  6. Combine all ingredients and pour into muffin cups
  7. Bake about 20 minutes or until set

Makes 12 muffins.