GF Guy is home, and I suddenly feel like baking again!
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!
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.
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.
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 Balancerecently released two OrganicCulinary Spreads, Sweet Cinnamon and Roasted Garlic & Herbs.
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!
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.
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!
(Gluten Free, Dairy Free, Vegan)
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)
…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.
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)
3 Strawberries, sliced into thirds
2 Tbsp Blueberries
4 drops Vanilla Creme Liquid Stevia
Preheat the oven to 350 degrees F.
Place the berries and stevia in a small, oven-safe glass bowl and toss gently to combine.
Roast 10-15 minutes until berries are soft and their juices are bubbling.
I debated posting the recipe or not, since there is no picture. In the end, I decided to risk it and use a stock photo (giving proper credit, or course). Hopefully you will all forgive the oversight once you taste it.
This cornbread recipe could almost be called a corn-cake. Sweet and airy, this moist cake tasteslike a fall version of Boston Market’s cornbread, only gluten-free and dairy-free!I ate some with pumpkin chili and another piece for dessert topped with a little pumpkin puree!
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 vanillawafted 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.
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!