Strawberry Honey Mug Cake

Let them eat cake!

No, it’s not my birthday, and I’m not having a party. Though, I did “have a ball” this weekend….

Saturday night was the annual 1940’s WWII Era Ball in Boulder, CO.

There were 2,500 people there dressed in their finest 1940’s attire, dancing late into the night to live swing music complete with a Frank Sinatra impersonator. We posed for photos with vintage cars and airplanes, and took in a big screen showing of Casablanca.

It was magical! Even better, it was to raise funds for wounded veterans. A good time for a good cause? Count me in! Plus I got to play dress up!

But I digress…. back to the cake. I love having a portion controlled sweet treat after dinner on the weekends. It makes them special! The mug cake, as you may have noticed, has become my dessert of choice. It doesn’t dirty many dishes, takes less than 5 minutes to make, and doesn’t leave pesky leftovers lying around to go stale while I’m traveling. Normally, I go for a chocolate version, but I ran out of cocoa powder and was forced to try something new. Boy am I glad I did! I can’t wait to try this with blueberries!

Strawberry Honey Mug Cake

(Gluten-Free, Dairy-Free)

Ingredients:

  • 1/4 cup Brown Rice Flour
  • 1 Egg, beaten
  • 1/2 tsp Baking Powder
  • 1 Tbsp Honey
  • 1/2 tsp Vanilla Extract
  • 4 Strawberries, chopped

Directions:

  1. Combine all ingredients in a large mug until smooth.
  2. Microwave for 90 seconds.
  3. Top with a dusting of cinnamon and additional sliced strawberries, frosting, glaze, or whatever you fancy!
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Bested by an Egg

This morning I was bested by an egg… make that 2 eggs.

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I always post my recipe successes on this blog, but you rarely get to hear about my failures. Well, this morning, I failed!

I love poached eggs on toast. The way the silky yolk gently bursts forth coating each bite in rich perfection….. It is magical! Up until today, I had never attempted to recreate it at home. Why, you ask? Because it sounds so difficult! I read countless recipes entitled “The Perfect Poached Egg” online. Each recipe offered a different anecdote they claimed would result in the perfect, no-fail, poached egg. I finally selected what seemed like the best method and set to work. I filled a pot with 20 cm of lightly salted water. I brought the water to a simmer. I cracked my egg into a tiny dish, transferred it to a slotted spoon, and lowered it into the simmering water only to have the egg dissipate into dozens of slimy white ribbons the moment it touched the water.

Take 2! This time, I cracked the egg directly into the simmering water and attempted to create a swirling whirlpool in the water. This attempt almost make it, but the yolk broke at the last minute.

At that point, I was so hungry that a third attempt was not an option. I sadly fried a Sunny-Side-Up egg and slumped to the living room to take a picture. Then, I picked up my plate to eat and promptly dropped the toast on the floor…..

It’s going to be one of those days…..

 

Chicken Sausage Skillet

Hello from the road!

I am, once again, traveling round the country. At least it is only for 4 days this time… and next week…. and the next week… and…. You get the picture. 😉

I did make a supper Sunday night that I wanted to share with you all. It comes together so quickly from such humble ingredients but tastes out of this world delicious! While I don’t like regular sausage, chicken sausage I love! I found a gluten free, dairy free spinach and garlic variety that hits the spot.

I may have gone back for seconds, and may have eaten this entire recipe in one sitting…. maybe…… Enjoy!

 

Chicken Sausage Skillet

(Gluten Free, Dairy Free)

Ingredients:

  • 1 tsp Napa Smoked Olive Oil
  • 1/2 Yellow Onion, chopped
  • 1 clove Garlic, minced
  • 1/2 pint Grape Tomatoes, halved
  • 2 Tbsp dry Sherry
  • Black Pepper
  • Sea Salt
  • 2-3 tsp Thyme
  • 2 links Spinach & Garlic Chicken Sausage, sliced on the bias
  • 2 handfuls Baby Kale

Directions:

  1. Heat oil in a large skillet over medium heat.
  2. Saute’ onions until translucent.
  3. Add garlic and cook 1 minute, until fragrant.
  4. Deglaze the pan with sherry and add tomatoes.
  5. Season with salt, pepper, and thyme, reduce heat slightly and cook until tomatoes begin to burst and give off their juices.
  6. Add the sliced sausage and cook about 8 minutes, until heated through.
  7. Toss in the kale and continue cooking until wilted.

Protein Pancakes

About a year ago, I started drinking protein “shakes” in the morning.

(And by “shakes” I mean I am too lazy to actually pull out the blender so I just mix the powder with water and call it a day.)

I was always hungry an hour after eating cereal, and with my on-the-go schedule that was unacceptable. Protein powder really fills me up and keeps me fueled throughout the morning and into the early afternoon. Now, I notice a huge difference in my hunger and blood sugar levels when I don’t drink it.

This morning, I didn’t feel like drinking my breakfast. I wanted something fun and frivolous feeling that would still fill me up. Enter the protein pancake!

I did a quick internet search for a protein filled breakfast idea and found a yummy looking recipe for protein pancakes on one of my favorite work-out sites, Blogilates.com. With a few tweaks to accommodate the altitude and to adapt to my pantry contents, this recipe delivered 3 full size, fluffy pancakes! I topped them with a little pumpkin puree (What else?!) and enjoyed a delicious, and filling, breakfast for under 200 calories!

Protein Pancakes

adapted from this recipe on Blogilates.com

(Gluten-Free, Dairy-Free)

Ingredients:

  • 1 scoop Vegan Vanilla Protein Powder
  • 1 Tbsp ground Chia Seeds
  • 1/2 tsp Baking Powder
  • 1 large, organic Egg, beaten
  • 1/2 tsp Cinnamon
  • 1/3-2/3 cup Water
  • Blueberries, optional

Directions:

  1. In a medium bowl, gently mix protein powder, chia seeds, baking powder, egg, cinnamon, and 1/3 cup water until just combined. DO NOT OVER MIX!
  2. Heat a skillet over medium heat.
  3. Scoop 1/4 cup of the batter into the warm skillet and cook about 1 minute on each side.
  4. As it sits, the batter will thicken (this is due to the chia seeds). Thin with remaining water as necessary.
  5. If using the optional blueberries, after scooping the batter into the skillet, wait about 20 seconds and then drop 4-5 berries onto the pancake.

This post is linked to SS&GF’s Slightly Indulgent Tuesdays and Gluten Free Wednesday’s at the Gluten Free Homemaker!

Speedy BBQ Chicken

I’m back from another 2 week trip and craving meat like a man!

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When on the road, meat is not something I normally eat. I tend to turn into a little bunny and gorge myself on salads, vegetables, tofu, and beans. I guess with all of the flights and stresses of travel, my body craves light, fresh fare. It also tends to be a safer option, for me, at least. Who knows if the chicken was cooked on a contaminated grill or pan? You simply can’t trust people. Case in point…. While in California, I ate at a local Italian restaurant with a friend. They had GF pasta and pizza crusts and it was recommended by a friend who is also GF. When my GF pasta entree arrived, it was definitely GF pasta, but one bite left me wondering if there was butter in my dish. I walked up to the waiter and questioned him. He assured me that he had explicitly told the kitchen no gluten and no dairy. So, I returned to the table and ate my meal. WELL…. I can explicitly tell you that there WAS butter on my pasta! It was not good times, that’s for sure! I’m not blaming anyone but myself. I should have gone with my instinct and not eaten. However, I am just pointing out that no matter how careful we are, eating out presents risk. It’s just the way it is.

But as I was saying….. when I arrived home from my 2 week travel stint, I wanted meat, chicken and roasted vegetables, to be exact.

After arriving home from my Friday office day, I got the chicken marinating while I prepped and roasted the vegetables. By the time that was done, the chicken was marinated and ready to cook. Served atop a bed of greens and baby kale, this dinner hit the spot for this road weary girl!

Speedy BBQ Chicken

(Gluten-Free, Dairy-Free)

Ingredients:

  • 1 organic Boneless, Skinless Chicken Breast
  • White Pepper
  • Sea Salt
  • Thyme
  • Salt-Free Poultry Seasoning
  • Cumin
  • 1/2 cup BBQ Sauce
  • 1/4-1/2 tsp Hot Sauce

Directions:

  1. Place chicken breast in a shallow, glass dish.
  2. Season generously on both sides with white pepper, salt, thyme, and poultry seasoning.
  3. Pour BBQ sauce and hot sauce over seasoned chicken and coat evenly.
  4. Cover glass dish with plastic wrap and place in the refrigerator for 45 minutes to an hour, or longer.
  5. Preheat oven to 350 degrees F. (375 for high altitude), and heat an oven safe skillet over medium-high heat.
  6. Sear the chicken in the skillet for 3 minutes on each side.
  7. Transfer the skillet to the preheated oven and cook 12-15 minutes, until chicken is done.