Gluten Free Greek Yogurt Blueberry Muffins

Gluten Free Greek Yogurt Blueberry Muffins

     These are the best gluten free muffins! My husband, son, and dad all love blueberry muffins. I tweaked a recipe I had made before to make these protein filled muffins a little healthier. Brian, my husband will tell me the truth about gluten free baked goods and he LOVES these. The muffins are especially great right out of the oven when the top is crunchy and the center is warm. I love to serve them with a little butter spread on top. The addition of greek yogurt makes for a great texture and added protein, almost 6 grams per muffin!

Gluten Free Greek Yogurt Blueberry Muffins

Ingredients 

3 TBSP melted butter

2/3 cup coconut or maple sugar, plus 2 teaspoons for sprinkling 

2 large eggs

1 tsp vanilla extract

1 1/4 cup greek yogurt 

1 3/4 cup Bob's Redmill Cup for Cup Gluten Free Flour ( the blue bag)

1 cup fresh or frozen blueberries (2 tsp gf flour to coat blueberries) 

1/2 tsp baking soda

1/4 tsp sea salt 

Directions

1) Pre-heat oven to 375 and line a 12 serving muffin tin with liners

2) In a large bowl whisk the melted butter, 2/3 cup sugar, and vanilla for 1 minute until combined.

3) Add the greek yogurt and eggs and whisk until well combined. 

4) Measure the gluten free flour, salt, and baking soda on top of the wet mixture. Stir with a spatula making sure the mixture is well combined. 

5) In a small bowl combine the blueberries and 2 tsp of gf flour. This will help the blueberries to not "bleed" when you mix them in and also help them not sink to the bottom of the muffins when baking.

6) Gently fold the blueberries into the muffin mixture. If you are using frozen blueberries you will want to do this very gently and only a few times so that the blueberries don't start to streak the batter. 

7) Divide the batter evenly between all 12 muffin tins. Sprinkle the 2 tsp of sugar over the tops of the muffins, this makes them have a crispy, sweet top. Bake for 17-20 minutes until a toothpick comes out clean. Some gluten free flours take longer to bake than others so watch them closely, add a minute at a time if they are not cooked through. 

8) Allow to cool for 10 minutes and enjoy!

These will keep for 4 days at room temperature in a sealed container or freeze for 3 months. 

This recipe was adapted from Skinnytaste Yogurt Chocolate Chip Muffins 

 

Peanut Dipping Sauce and Dressing

 Peanut Dipping Sauce and Dressing 

   

  I love dips and sauces, I always have. I feel like they make a dish. Over the last few years because of health issues most store bought sauces contain ingredients I can't have, and most homemade versions have vinegar, which is also a no-no for me. Vinegar is what makes dressings acidic and makes them so good! I have experimented for awhile with a peanut sauce that tastes just as good as the versions that contain rice vinegar, but is safe for those who can't have vinegar. I LOVE this sauce. I dip spring rolls in it, I drizzle it over chicken, I thin it out a little and use it as a salad dressing. I make a batch of this each week and keep it in the fridge for an easy way to add flavor to a meal. 

Peanut Dipping Sauce and Dressing 

Ingredients 

1/4 cup creamy peanut butter

1 TBSP maple syrup

3 TBSP coconut aminos 

1 TBSP toasted sesame oil

1-3 TBSP of water depending on use for the sauce 

( optional, 1 TBSP of fresh cilantro or green onions, I wanted to make a sauce with ingredients I always have on hand but if I have some fresh herbs to add it makes it even better!)

Directions

1) Combine all ingredients except for the water in a small jar and mix with an immersion blender until well incorporated. You can also use a whisk but it will be a lot creamier if you use an immersion blender. 

2) If you are using it as a dipping sauce serve as is. 

3) For a salad dressing slowly add one TBSP of water at a time to reach desired consistency. The sauce also will thicken in the refrigerator overnight so you will need to stir it or add a little water or coconut aminos before serving as a dressing. 

ENJOY! 

Keeps for 5 days in the refrigerator in a sealed jar. 

Easy and Tender Corned Beef, Cabbage, and Roasted Potatoes

 Easy and Tender Corned Beef, Cabbage, and Potatoes

   

  One of my favorite meals of the year is on St. Patrick's Day. We have Irish in our background and my mom always made corned beef and cabbage for dinner on the holiday. I looked forward to this meal and making sandwiches with the leftover meat all year long! The first year I tried to make it on my own I felt like my corned beef wasn't as tender as I remember growing up. I experimented with different ways to cook it and found a method that results in tender beef, with a crispy crust. I slowly cook it all day in the crock pot and then finish it under the broiler for a few minutes before serving. The top of the corned beef with slightly charred mustard seeds was always my favorite part. You don't have to be intimidated this year to make your St. Patrick's Day meal, I wrote out step by step instructions that are easy and pretty hands off most of the day! 

Easy and Tender Corned Beef, Cabbage, and Potatoes

Serves 4 with leftover corned beef

Ingredients

3-4 LB Uncured Corned Beef Brisket (Trader Joe's or Whole Foods is a good place to look)

2-3 cups of water

10 small red potatoes cut into eighths

1/2 head green cabbage sliced into 1/2 inch slices

3 TBSP olive oil

1 tsp salt

optional- sauerkraut and whole grain mustard on the side

Directions

1) Place the corned beef in a large crock pot. If your corned beef comes with a spice packet sprinkle it over the corned beef evenly. If it is a brined corned beef ( Trader Joe's is this year) then pour the liquid in the bag over your corned beef. Use 2-3 cups of water to cover the bottom the crock pot and about 1/2 inch up the side of the corned beef with water. This will help to keep it moist and tender as it cooks. Cook on low for 8-9 hours.

2) About an hour before you want to serve the corned beef line a sheet pan with parchment paper and pre-heat the oven to 400. Place the red potatoes that are cut into eighths on one side of the pan, and the slices of cabbage on the other side. Drizzle everything with the olive oil and salt. Use your hands or tongs to gently toss to make sure everything is evenly coated. 

3) Bake the potatoes and cabbage for 45 min until fork tender and slightly browned. 

4) Remove the cabbage and potatoes from the oven and set to broil.

5) Using tongs and a spatula move the corned beef brisket from the crock pot and place it on top of the potatoes and cabbage. Be careful to keep the yummy seasoning on top, especially the mustard seeds!

note- if you don't have high heat parchment you will want to pull the parchment out from under the potatoes and cabbage before you broil or the paper will burn. :)

6) Place the pan in the oven and broil fro 3-5 minutes watching very closely. I like my corned beef to have a slight crust on top. Broiling it will help to cook the fat on top and also brown the spices a little. Make sure to WATCH CLOSELY so it does not burn!

7) Serve with grainy mustard or sauerkraut! 

Enjoy!

The leftover meat is wonderful on a Reuben or in a hash!  

Gluten Free Kodiak Cake Funfetti Donuts

 Gluten Free Kodiak Cake Funfetti Donuts 

     My friend Jess introduced me to the gluten free Kodiak Cakes mix this fall. I was hooked. I had been making my pancake mixes from scratch and sometimes it's just nice to have an easier option. I started baking with the mix and discovered all sorts of fun recipes you can make with just a few ingredients. I saw an idea on Hannah Harvesting Health's instagram for making donuts out of the mix, and decided to make them into funfetti donuts. My son absolutely loves these, in his mind they are a donut since they are shaped like one but they only have a few grams of sugar. If your kids are used to a sweeter breakfast I would serve these with maple syrup for dipping, Judah loves them that way! 

Gluten Free Kodiak Cake Funfetti Donuts 

Makes 6 

( Links to the Gluten Free Kodiak Cakes Mix and Sprinkles are at the bottom of the post)

Ingredients

1 cup Kodiak Cakes gluten free pancake and waffle mix

1/2 cup milk of choice ( we use coconut)

1 egg

1 TBSP gluten free rainbow sprinkles 

Directions

1) Pre-heat oven to 350 and grease the donut pan with coconut oil liberally. 

2) In a medium sized bowl crack the egg and use a whisk or fork to beat it until the white and yellow is mixed.

3) Add the milk, and kodiak cake mix to the bowl and stir until combined, gently stir in the rainbow sprinkles. Do not overmix. 

4) Evenly divide the batter to make 6 donuts.

5) Bake for 10 minutes or until a toothpick comes out clean.

Serve will maple syrup for dipping! 

Enjoy! 

recipe based on a recipe by Hannahharvestinghealth on Instagram

https://www.instagram.com/p/CK1U7yNJx3j/

Gluten Free Kodiak Cake

Gluten Free Rainbow Sprinkles

Dairy Free Strawberry Milk Matcha

 Dairy Free Strawberry Milk Matcha

      During the month of February I want to make everything pink. I have always loved Valentine's Day, I think it's not only the pretty colors involved in the holiday, but because it's a day to tell others how much I love them! I had seen different types of "pink drinks" on social media for years but had never tried one until recently. I think that matcha is the perfect pairing with a pink drink because it already has such a vibrant and pretty green color! This drink is easy to make and naturally sweetened! Perfect for an afternoon pick me up, or even to start to your day!

Ingredients 

1 cup dairy free milk of choice ( I use So Delicious unsweetened coconut milk)

1/4 cup frozen or fresh strawberries 

1 tsp maple syrup ( if you like a sweeter drink add 2-3 tsp)

1/2 cup ice

1 tsp matcha

2 ounces water

Directions

1) First, make the matcha. Combine the 2 ounces of water and 1 tsp matcha in a small dish or cup and whisk until the matcha is combined with the water to make a matcha "shot", set aside.

2) In a blender combine the non-dairy milk, strawberries, and maple syrup. Blend until the berries are incorporated, about 1 minute.

3) Fill a large cup or mason jar with the 1/2 cup of ice. Pour the strawberry milk mixture over the ice. 

4) Slowly pour the matcha "shot" over the strawberry milk to create a layer. 

Enjoy! 

Dairy Free Spinach, Artichoke, and Sun-dried Tomato Dip

Dairy Free Spinach, Artichoke, and Sun-dried Tomato Dip

    

      I LOVE any type of spinach dip. My first memory of spinach dip was a cold dip my mom's friend Phyllis used to bring to our annual New Years Eve party. I would always take a huge spoonful and then go back for seconds or thirds. I remember one year she let me keep the leftovers and I was so excited. My love for this type of dip grew as I first tasted the warm spinach artichoke dip at a local restaurant the Upstream. My sister and I would split the dip as an entree. I wondered if I could make a dip that tasted similar but I was able to eat on a more regular basis. A dip that wasn't mayo or cream cheese based. Most dairy free dips use cashews as a base but that doesn't work for me. I searched the internet and blogs and discovered that hemp hearts could be used to make a sauce. I first made this dip and took some to my sister Elizabeth, the one who used to frequent spinach artichoke dip joints with me. I didn't tell her what it was made out of, I just told her to eat it and let me know what she thought. She loved it! She text me right away and demanded to know what it was made out of. I also dropped some dip off at my friend Diane's house. Elizabeth and Diane are my taste testers. They will always tell me their honest opinion, a quality I love about both of them. Diane also really liked the dip. I knew I had to fine tune the ingredients and get the recipe on my blog! This dip is great with tortilla chips, or even as a sauce over gluten free pasta! 

Ingredients

1/2 bag of frozen spinach (about 5-6 oz total spinach)

1/4 cup sun-dried tomatoes chopped

1 15 ounce can of artichoke hearts drained and roughly chopped

3/4 cup hemp hearts

3/4 cup water

2 TBSP garlic infused olive oil (or 2 TBSP olive oil and 1 tsp garlic powder)

2 1/2 tsp sea salt (use less if using table salt)

Directions

1) Place the frozen spinach in a fine mesh strainer and rinse with warm water to defrost. Use the back of a spatula or spoon to push the spinach against the strainer to drain any excess water. You want to make sure you get as much water out as possible so it doesn't water down the dip.

2) Drain the artichoke hearts and roughly chop them. Chop the sun-dried tomatoes into bite sized pieces and set aside.

3) In a blender combine the hemp hearts, water, and garlic infused olive oil. Blend for 1-2 minutes until very smooth. You want all of the hemp hearts to be pulverized. The amount of time this takes will depend on the strength of your blender. 

4) Heat a large pan over medium high heat. Add the hemp mixture, spinach, artichoke hearts, and sun-dried tomatoes. Cook while stirring for 5 minutes or until heated through. Serve immediately. If you want to serve this at a later time you can pre-heat the oven to 300 and place the dip in an oven safe 8x8 dish to keep warm. The dip is also good served cold!

Enjoy!

Leftovers will keep for up to 4 days in a sealed container in the refrigerator. I also have frozen the dip and it re-heats well from frozen. 

Note on garlic infused oil, I buy mine from a local grocery store. If you don't have garlic infused oil you can use olive oil and add 1 tsp garlic powder but the garlic infused oil will have a stronger more intense flavor. 

Cold Brew With Pink Cardamom Cold Foam (naturally colored)

Cold Brew With Pink Cardamom Cold Foam

     I am a big fan of any type of cold brew. I also like pretty coffee drinks. When I thought about making a special drink for the month of February a pink tinged cardamom cold foam came to mind. The first problem I had to tackle was how to make the cold foam pink without food coloring or changing the taste. I ordered some beet root powder and it worked perfectly! The taste of the cardamom is still dominant but the beet root powder gives a pretty color, with the bonus of added nutrients! You can make this drink without the beet root powder, it just won't be as pretty. If you have never had cardamom you will be in a for a treat. It has a warm flavor like cinnamon, but with hints of citrus. 

Cold Brew With Pink Cardamom Cold Foam

Ingredients 

1 cup cold brew

1/2 cup of ice (crushed is best)

1/2 cup of coconut milk or your choice of milk ( I use silk unsweetened coconut milk) 

1/2 tsp beet root powder

1/4 tsp ground cardamom

1 tsp maple syrup

Directions

1) Pour the ice and cold brew into a large glass

2) Combine the coconut milk, beet root powder, cardamom, and maple syrup in an electric frother on the cold foam setting. If you do not have an electric frother you can use a hand held one or blend in a blender but I find the electric frother makes the best foam from non-dairy milk.

3) Gently pour the cold foam over the coffee mixture, use a spoon to scoop any extra foam on top. 

Enjoy!