Single Serving Apple Ginger Banana Muffins

Here is a simple and very comforting, paleo aip treat. IMG_2289

I divided the batter between three ramekins though you can also bake them in a muffin pan. I think this batter would freeze well–save one for a rainy day!

Ingredients:

  • One apple, peeled and chopped
  • One ripe banana
  • Two tablespoons coconut flour
  • Two eggs, or gelatin egg substitute (recipe here)
  • One inch chunk grated ginger*
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • Pinch salt
  • Coconut oil to grease ramekins

Directions:

  • Preheat oven to 350
  • Grease ramekins or muffin pan
  • Grate apple or blend in nutribullet
  • Mash banana with back of fork
  • Combine all ingredients
  • Bake 25 minutes

*Ginger tip! Freeze peeled and chopped ginger. It will easily grate and last a long time.

 

Plantain and Carrot Muffins

I am seriously on a plantain kick/high! Once you start baking with them you will see how amazing they are! Ok I’ll calm down.IMG_2239

This savory muffin recipe I came up with requires a black plantain for sweetness.  If you would like them sweeter I suggest adding maple syrup. I used acorn squash but any kind will do.

Ingredients:

  • 3-4 carrots peeled and chopped
  • 3 tablespoons melted coconut oil
  • 1/4 cup cooked squash (more ok)
  • 1 egg
  • 1 chunk fresh peeled ginger
  • 1 ripe plantain
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • Pinch salt

Directions:

  • Combine all ingredients in food processor and blend.
  • Divide into muffin cups and bake 400 degrees @ 30-40 minutes

Paleo: Asian Inspired Chicken and Cabbage Dumplings

These tasty dumplings are delicious on their own or in a soup.IMG_4975

Ingredients (all  measurements approximate):

  • 1 pound ground organic dark meat chicken
  • 1-2 tablespoons coconut aminos
  • 1-2 tablespoons red boat fish sauce
  • 1 inch chunk ginger
  • 1-2 cloves garlic
  • 1-2 cups cabbage, chopped
  • 1-3 tablespoons arrowroot starch/flour
  • a bit of chicken broth (if needed)

Directions:

  • Preheat oven to 400. Line baking sheet with parchment paper.
  • Combine fish sauce, coconut aminos, ginger, garlic and cabbage in Nutribullet or food processor. Pulse until ingredients to form a paste. If it is too dry to blend-add chicken broth.
  • Pour mixture over ground chicken and add arrowroot powder and mix. It will be very sticky but if its too sticky add more arrowroot.
  • Tablespoon portions onto baking sheet.
  • Bake until done–check after 15-20 minutes.

Plantain and Spaghetti Squash Paleo Kugel

I have been having a lot of fun cooking with plantains as they offer a great alternative to all the almond and coconut flours you often see in paleo cooking.

When cooking with plantain recipes make sure you note the color that is called for. A green plantain offers a totally different consistency (more for chips/crackers) than a ripe one  –the darker the sweeter, softer and more desert like. In this recipe a ripe or an almost ripe would work best.  IMG_4917

Kugel is a traditional Jewish comfort food –often containing noodles, cinnamon and creamy dairy . Sounds delish right? But I really wanted a healthy alternative that would not put me to sleep or make me feel awful after.

To me this really tasted like a kugel–though not nearly as sweet. You may want to add raisins, vanilla or a little honey/maple syrup.

And with that I give you Plantain and Spaghetti Squash Paleo Kugel:

Ingredients

  • 2 ripe plantains
  • 1-2 cups cooked spaghetti squash
  • 2 tablespoons coconut oil, very soft or melted
  • 4 eggs
  • 1 tablespoon coconut flour
  • 1 small apple, grated
  • 1 tablespoon cinnamon

Directions

  1. Preheat oven to 350
  2. Combine plantains and coconut oil in a blender or nutribullet. You can also mix with the back of a fork if plantains are very ripe.
  3. Put all ingredients in a bowl and mix.
  4. Add to well greased pan.
  5. Top with more cinnamon
  6. Bake @ 20-25 minutes

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(I Can’t Believe It’s) Paleo Ice Cream

When the weather heats up I find myself craving frozen yogurt (or fro-yo as my sister called it in the 80’s and probably still does). I don’t do well with the sugar not to mention all the IMG_4788preservatives they put in there. Even almond milk ice cream is loaded with additives that give me a headache. Well here is an all natural alternative: this is fruit only ice cream. And it actually tastes like ice cream–or close enough!

To make this recipe you must use a food processor–a blender or vitamix will not work.  The night before break up bananas into chunks and freeze. Make sure they are are ripe with at least a few brown spots. I used strawberries in this recipe–but we are going to try other flavor combinations such as mint/chocolate chip and cherry/rosewater.

Ingredients:

  • Two frozen bananas in chunks
  • 3-4 frozen strawberries

Directions:

  • Combine fruit in food processor and pulse for 1-2 minutes

Happy Summer!

Chocolate Avocado Pudding

Don’t let the luscious looks of this puddin’ fool you–it is a health food!  IMG_4632

Although it tastes like a treat and satiates a chocolate craving it is loaded with nutritious ingredients. It has the same light and creamy texture as traditional chocolate pudding though (prepare yourself) it is not nearly as sweet.

Mint leaves are delicious in this recipe and (ta da!) also aid in digestion. You can also add in fresh ginger or even cayenne pepper for a spicy kick.

I used my beloved Nutribullet for this recipe though a food processor should work as well.

Ingredients:

  • One avocado (or 1/2 large)
  • 1 cup almond milk (add more or less for the right consistency)
  • 1 tablespoon coconut oil
  • 2 tablespoons cacao powder
  • 1/2 teaspoon vanilla
  • Fresh mint leaves
  • Honey or maple syrup to taste

Directions:

  • Combine all ingredients and blend

Looking for another healthy desert? Check out my Easy Apple Crumble which is gluten/dairy & sugar free.

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

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