Vegan Blueberry Corn Muffins

GF Guy is home, and I suddenly feel like baking again!

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It has been over a year since I last made muffins. His first morning home seemed like the perfect time to pull out the old muffin tin and give it a go. I went to my favorite GF recipe blog, The Gluten Free Goddess, where I found a delicious recipe for hearty, whole grain blueberry muffins.

I made a few changes based on the ingredients I had on hand, as I do. GF Guy and I both LOVED them! My changes are highlighted in red. Feel free to follow the link to view the original recipe, and to check out the Gluten Free Goddess’s other delicious recipes!

Blueberry Corn Muffins

(Gluten Free, Dairy Free, Vegan)

A la Karina the Gluten Free Goddess

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Ingredients:

  • 3/4 cup certified Gluten Free Yellow Corn Meal
  • 1/2 cup Brown Rice Flour
  • 1/2 cup Sorghum Flour
  • 1/4 Tapioca Starch
  • 1/4 cup Corn Starch
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 1/2 tsp Xanthum Gum
  • 1/2 cup Turbinado Sugar
  • 1 tsp Cinnamon
  • 1/4 cup Light Olive Oil
  • 1 Tblsp Organic Honey
  • 2 tsp Bourbon Vanilla Extract
  • 1 tsp Lemon Juice
  • 2 Flax Eggs (2 Tblsp Flax Meal combined with 6 Tblsp warm Water)
  • 1 cup Warm Water (3/4 cup for low altitude cooking)
  • 1 heaping cup fresh, Organic Blueberries

Directions:

  1. Preheat your oven to 375 degrees F. (350 degrees F for low altitude)
  2. Grease a muffin tin with dairy free buttery substitute, like Earth Balance.
  3. In a large bowl, whisk together all dry ingredients.
  4. Add wet ingredients and stir until evenly combined. Adjust liquid ratio as needed. Batter should be thick enough to scoop, but not stiff.
  5. Fold in fresh blueberries.
  6. Scoop batter into greased muffin tin, filling each cup 3/4 of the way full.
  7. Bake in preheated oven 17-20 minutes, until done.
  8. Allow to cool 5-7 minutes in the muffin tin before turning onto a cooling rack.
  9. Enjoy warm with someone you love!
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Grain-Free Mini Pumpkin Pancakes – Spunky Coconut inspired

Good morning, my lovelies!

I simply adore the weekends. Mornings where I get to sleep in until 7:30am, roll out of bed, enjoy a leisurely cup of French-press coffee, and take a moment to breathe….. Yes, weekends are the best.

I took a bit of time this morning to try my hand at a recipe I spotted over at Kelly’s Spunky Coconut blog. Her Silver Dollar Banana Pancakes looked like the perfect vehicle for the bag of coconut flour that has staring accusingly at me from the back corner of my refrigerator.

I took her base recipe and converted it from banana to pumpkin, which was a delicious swap. Unfortunately, mine stuck to the pan a bit, making then rather homely looking, bless their hearts….. Regardless of their scrappy appearance, they tasted delicious, especially when topped with a drizzle of organic honey.

Grain Free Mini Pumpkin Pancakes

– based on this recipe by the Spunky Coconut

(Gluten Free, Dairy Free)

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Ingredients:

  • 1 large, organic Egg
  • 3 Tblsp Pumpkin Puree
  • 1 Tblsp Coconut Flour
  • 2 Tblsp Unsweetened, Plain Almond Milk
  • 1/4 tsp pure Bourbon Vanilla Extract
  • small pinch Salt
  • dash Cinnamon

Directions:

  1. Combine all ingredients in a blender until smooth.
  2. Heat a frying pan and a bit of coconut oil over medium-low heat.
  3. Spoon 1 heaping Tablespoon of batter per pancake into the heated pan, and cook until set (this takes significantly longer than regular pancakes).
  4. Flip gently and cook about 1 to 2 minutes more.
  5. Serve with organic honey. (local if possible)

Vegan, High Protein Blueberry Breakfast Mug Cake

I might be a genius. Why, you ask?

genius

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I just made a cake…. for breakfast!!!

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The photos may not be the best, but at 6am, I am NOT taking the time to stage a photo-op. Besides, it’s the taste that matters!

My tummy has been unhappy with my breakfast choices of late. For the last few days, breakfast has been certified gluten free oatmeal. The result has been days of bloating, gas, cramping, and ……… My fellow “glu-tards” out there get the picture. I’m not happy about this recent development. I used to be able to tolerate certified gluten free oats. WHAT IS HAPPENING TO ME?!!!

I needed something to cheer me up this morning. I needed cake. So I made cake, and it was good. It was also good for me, so that makes it even better!

I took my normal sugar-free mug cake recipe and replaced the cocoa powder with my favorite, vegan protein powder and VOILA! In under two minutes, you get a vegan, gluten free, sugar free, high protein cake that you can eat for breakfast! You’re welcome. I will be accepting my Nobel Prize in 2014.

High Protein Blueberry Breakfast Mug Cake

(Gluten Free, Dairy Free, Vegan)

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Ingredients:

  • 2 Tbsp Brown Rice Flour
  • 2 Tbsp Vegan Protein Powder (I like Vega One Natural flavor)
  • 1/2 tsp Baking Powder
  • 4 Tbsp Unsweetened Plain Almond Milk
  • 1/8 tsp Vanilla Creme Liquid Stevia (omit if your protein powder is already sweetened)
  • 4-5 Blueberries

Directions:

  1. Place all ingredients in a microwave safe mug and stir until smooth.
  2. Place mug in a microwave and microwave on high for 1 minute.
  3. Top with vegan coconut milk yogurt and additional blueberries, if desired.

Sweet Cinnamon Banana Nut Bread

Guess who is going to visit GF Guy tomorrow?

…. THIS KID!!!!!!!!!!!!

I haven’t seen him in over two months! …Too long, if you ask either of us. I have been bustling about all weekend doing laundry, packing, and baking GF Guy’s favorite treat, banana bread.

I have developed countless versions of my mom’s classic recipe, rarely making the same one twice. Today’s version features a new product by Earth Balance, makers of my favorite non-dairy buttery spread. Earth Balance recently released two Organic Culinary Spreads, Sweet Cinnamon and Roasted Garlic & Herbs.

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Both are delish, and transform any dish they are added to. I have used the Roasted Garlic & Herbs Spread to saute’ vegetables, make homemade GF/DF garlic bread, pan-fry tofu, and countless other recipes. The Sweet Cinnamon, I had only spread on toast. Well, with today’s recipe, I have discovered a whole new world of uses for this spread! I can’t wait to keep exploring it’s many uses.

Don’t worry if you don’t have the Earth Balance Sweet Cinnamon Spread. You can substitute any butter or butter substitute. However, if you are able to find the Culinary Spreads in your local grocery store, I highly recommend you give them a try!

Sweet Cinnamon Banana Nut Bread

(Gluten Free, Dairy Free)

Ingredients:

  • 3/4 cup Brown Rice Flour
  • 1/2 cup Sorghum Flour
  • 1/2 cup Tapioca Flour/Starch
  • 2/3 cup Sugar
  • 1 1/2 tsp Xanthum Gum
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 3 over-ripe Bananas, mashed
  • 1/3 cup Earth Balance Organic Sweet Cinnamon Culinary Spread
  • 2 Tblsp Unsweetened Original Almond-Coconut Milk
  • 2 large Eggs, lightly beaten
  • 1/4 cup Walnuts, chopped

Directions:

  1. Preheat your oven to 350 degrees F.
  2. In a medium bowl, whisk together the brown rice flour, sorghum flour, & tapioca flour. Set aside.
  3. In a large bowl, using an electric mixer, beat together one cup of the flour mixture, the sugar, xanthum gum, baking powder, baking soda, & salt.
  4. Add the mashed banana, Earth Balance Sweet Cinnamon Culinary Spread, & almond-coconut milk.
  5. Beat on low speed until just blended, & then on high speed for 2 minutes.
  6. Add the eggs & the remaining flour and beat until blended.
  7. Fold in the chopped walnuts by hand.
  8. Pour the batter into a greased 8x4x2 loaf pan. (or 3 mini-loaf pans)
  9. Bake in your preheated oven for 55-60 minutes, until done. (35-40 minutes for mini-loaves)
  10. Cool in the pan for 10 minutes, before turning onto a cooling rack.
  11. Cool completely before slicing.

Savory Gluten-Free Oatmeal

Confession: I haven’t been blogging, and I’m okay with it….

Life is fantastic out here in the Rockies! Work is challenging, the weather is beautiful, and fall-themed outings with friends have provided weekends full of laughter and cheer.

“Pumpkin Posing”

 

I have been cooking, but felt no desire to measure ingredients and take pictures. I have spent the last few weeks cooking instinctively, playing with flavors, textures, and aromas. It has been soul-feeding cooking, and I highly recommend you give it a go. Last night, I started dipping my toes back into blogging. I snapped a quick photo and took mental note of the ingredients and amounts I used in my meal preparation.

I have been cooking more “rustic”, humble meals, of late. Comfort food, I choose to call it. Last night’s comfort food involved a little BFD (Breakfast for Dinner). I took a stab at creating a bowl of savory oats, which I topped with a scrambled egg. Delicious, simple, and filling. Bon Appetit!

Savory Oatmeal

(Gluten Free, Dairy Free, Vegan)

Ingredients:

  • 1/3 cup certified Gluten Free, Old-Fashioned Oats (Bob’s Red Mill)
  • 2/3 cup Water
  • 1 Bay Leaf
  • 1/2 tsp dried Thyme
  • 1 1/2 tsp Nutritional Yeasts Flakes
  • 2 Tbsp Salsa (I used a Southwestern Black Bean & Corn Salsa)
  • 1 cup Power Greens (combination of Spinach, Swiss Chard, Kale)
  • 1/2 tsp Earth Balance Coconut Spread
  • 1 clove Garlic, minced
  • 2-3 dashes Hot Sauce
  • Sea Salt & Black Pepper, to taste

Directions:

  1. In a small saucepan, bring water to a boil. Add gluten free oats and reduce heat to a simmer.
  2. Add bay leaf, thyme, and a bit of salt and pepper to the oats. Simmer 10-15 minutes, stirring occasionally, until desired doneness.
  3. Meanwhile, melt coconut spread in a small skillet over medium-high heat.
  4. Saute garlic in coconut oil until fragrant, about 1 minute. Add greens in 2 batches to the skillet and saute until wilted.
  5. Season greens with hot sauce, salt, & pepper.
  6. Add sauteed greens, salsa, and nutritional yeast to the oats. Cook until heated through.

I topped my savory oats with scrambled eggs comprised of 1 whole egg and 2 egg whites and a little more nutritional yeast.

Pumpkin Green Monster Smoothie

With fall in the air, pumpkin has been fore front on my mind.

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…Who am I kidding? When is pumpkin NOT on the fore front of my mind?! I am obsessed with pumpkin year round!

Fall is just an excuse to consume even more pumpkin than usual! Take, for instance, my latest smoothie creation. An autumnal take on a Green Monster, if you will. From kale to chia seeds, this power house breakfast smoothie will fuel you through your morning and nourish you body and soul.

Pumpkin Green Monster Smoothie

(Gluten Free, Dairy Free, Vegan)

Ingredients:

  • 1 handful Red Kale
  • 1/2 frozen Banana
  • 1/4 cup Pumpkin Puree
  • 2 tsp Chia Seeds
  • 1 cup Unsweetened Almond Milk
  • 1/2 tsp Cinnamon
  • 1/4 tsp Bourbon Vanilla Extract

Directions:

  1. Place all ingredients in a blender.
  2. Process until smooth.

Protein Pancakes with Roasted Berries

A new job title always means no time in the kitchen.

Thankfully, this weekend involves no plans other than cleaning my disaster of a house and playing in my sadly neglected kitchen! To kick the weekend off on a healthy foot, here is a recipe for Protein Pancakes topped with Sugar-Free Roasted Berries! Start with my basic protein pancake recipe, found here, and top with warm roasted berries. Happy Saturday!

Sugar-Free Oven Roasted Berries

(Gluten Free, Dairy Free, Vegan)

Ingredients:

  • 3 Strawberries, sliced into thirds
  • 2 Tbsp Blueberries
  • 4 drops Vanilla Creme Liquid Stevia

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Place the berries and stevia in a small, oven-safe glass bowl and toss gently to combine.
  3. Roast 10-15 minutes until berries are soft and their juices are bubbling.

Vanilla Chia Oat Muffins

Do you ever wake up and know that you simply must bake something?

That happened to me this morning. I slept in (until 7:30…..) and awoke feeling refreshed, revitalized, and in the mood to play in the kitchen. I opened my pantry and perused the contents. While mentally taking note of the ingredients available, I found myself craving something simple and wholesome, something… well… for lack of a better word, “oaty”.

As I sipped my coffee, I combined a little of this and a little of that in my favorite mixing bowl (a hand-me-down from my mom with a hand-painted eggplant nestled in the bottom). In less than 10 minutes, breakfast was in the oven and the sweet aroma of vanilla wafted through the air. A little photo session in a beam of morning sunlight completed the picturesque milieu.

As I sat down to eat, I couldn’t help but to count my blessings. It’s idyllic mornings, such as this, that help you appreciate the little joys found in each day. A beam of sunlight, the scent of vanilla, the smell of autumn in the air…. they are all little reminders that God can be found in the details of each day.

Have a fabulous weekend!

Vanilla Chia Oat Muffins

(Gluten Free, Dairy Free, Sugar Free, Vegan)

Ingredients:

  • 2 1/4 cups certified Gluten-Free Quick Cooking Oats (Bob’s Red Mill)
  • 2 Tbsp Chia Seeds
  • 1 Tbsp Baking Powder
  • 3/4 cup Unsweetened Original Almond Milk
  • 3/4 cup Water (plus 1/4 cup if baking at high altitude)
  • 1/2 tsp Vanilla Creme Liquid Stevia
  • 1 tsp Bourbon Vanilla Extract

Directions:

  1. Preheat oven to 400 degrees F. (425 degrees if baking at a high altitude)
  2. Lightly grease a muffin tin with coconut oil.
  3. Combine all ingredients in a medium bowl, stirring until just combined. Allow to rest for 3-5 minutes. The batter will thicken as it sits due to the chia seeds.
  4. Scoop into the prepared muffin tin, about 2 heaping Tbsp per muffin.
  5. Bake in preheated oven for 9-11 minutes, until set.
  6. Cool in pan for 2 minutes before transferring to a cooling rack.

 

Confessions of a Sugar-Free Chocolate Protein Shake

I know I haven’t been around much for the last few weeks. Well, it’s time for me to let you in on a little of what I’ve been up to.

It’s confession time…..

Confession #1: I took almost the entire month of July off from working out, and fully acknowledge that it’s not fair that my abs still look like this….

Confession #2: Sometimes I burn my toast on purpose. I like it that way. Don’t judge.

Confession #3: I forgot to water the hydrangea plant Mama Gidget gave me. Luckily, it perked right back up I practically drowned it in a last ditch effort to save its life.

Confession #4: I have become a choco-holic.

This last confession, #4, is particularly strange because I’m normally more of a fruit-obsessed individual. But, these last few days, I have been craving chocolate morning and night. Sugar-free Chocolate Mug Cakes have been a nightly occurrence, and this morning, chocolate even found its way into my breakfast!

I added a scoop of unsweetened cocoa powder to my usual protein powder to create a luscious chocolate-lovers dream smoothie. In a perfect world, this would have been a smooth, icy treat. However, my blender is… well… crappy. So, I ended up with ice clumps floating in liquid. Regardless, it still tasted delicious!

Sugar-Free, Vegan Chocolate Protein Shake

(Gluten Free, Dairy Free, Sugar Free, Vegan)

Ingredients:

Directions:

  1. Place ingredients in a blender, in the order listed.
  2. Process until smooth.

Spinach Frittata for One

My guests are gone, and I am, once again, left to cook for myself.

A little girl, in a big city…..

Okay… that sounds all sad. It’s not really. After Mama Gidget left, my friend “R” staid with me a few days. Once “R” left, another friend took me out for a night on the town.

Naturally, we played in the modern art we stumbled upon on our way to and from the restaurant….

…naturally…

After all that frivolity, I needed to stay home, do laundry, and decompress. So, what do I turn to for dinner? What else? Eggs! I went a little fancier than my usual scramble, by creating a delicious, single-serve frittata.

What is your “go-to” single serve meal?

Spinach Frittata for One

(Gluten Free, Dairy Free)

Ingredients:

  • 1/2 tsp Earth Balance Vegan Buttery Spread
  • 1/4 Yellow Onion, chopped
  • 1/4 Zucchini, chopped
  • 1 large handful fresh Spinach
  • 1 large Egg
  • 2 large Egg Whites
  • 1/2 large Tomato, thinly sliced
  • 1 Tbsp fresh Basil, chopped
  • 1 Tbsp fresh Italian Parsley, chopped
  • Salt
  • Black Pepper

Directions:

  1. Preheat oven to 350 degrees F. (375 degrees F if at a high altitude)
  2. In a small, oven-safe skillet, melt Earth Balance over medium-high heat.
  3. Saute’ onion 3-5 minutes, until translucent.
  4. Add chopped zucchini and cook 3 more minutes.
  5. Add spinach and saute’ until wilted.
  6. Remove pan from heat.
  7. Evenly spread spinach mixture in the bottom of the skillet and top with an even layer of tomato slices.
  8. Sprinkle chopped, fresh herbs over top tomato slices.
  9. In a bowl, beat 1 whole egg and 2 egg whites until frothy and well combined.
  10. Season eggs with salt and pepper.
  11. Pour beaten eggs into the skillet evenly over the vegetables.
  12. Place skillet in the preheated oven and bake 15-20 minutes until eggs are set and fluffy.
  13. Serve immediately.