GF Yogurt Banana Oat Muffins

These are also great with chopped walnuts, but my daughter's classroom is nut-free, so I omit them so she can bring the muffins in her lunch.  If you want the chopped walnuts, then do 1/4 cup nuts and 1/4 cup chocolate chips instead of the full cup of chocolate chips.  Or a 1/2 cup of walnuts and omit (gasp!) the chocolate chips.

Gluten-Free Yogurt Banana Oat Muffins
Yields 1 dozen muffins


Ingredients:

• 1/4 cup coconut oil, melted
• 3/4 cup sugar
• 2 eggs
• 2 - 3 ripe bananas (approx 1 cup), mashed
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1.5 cups GF oat flour
• 1/2 cup semi-sweet chocolate chips

Directions:

• Pre-heat oven to 350 degrees F.  Line muffin tin with paper liners.
• In a large mixing bowl, cream together oil and sugar.  Add eggs and mix.  Add bananas and mix  Add yogurt and vanilla and mix.  Add salt, cinnamon, baking soda and baking powder and mix.  Add half the oat flour and mix until fully incorporated, then mix in the rest of the flour.  Fold in chocolate chips.
• Divide the batter into the prepared muffin tins.
• Bake for 30 - 35 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
• Remove from oven and let sit for 10 minutes before transferring the muffins to a cooling rack.

These keep at room temperature for a few days and in the fridge for about a week. If you want to freeze the muffins, let them cool completely first before placing them into an airtight container.

GF Peanut Butter Banana Muffins

Great for breakfast on the go.  I often make these in mini-muffin size for my kids; perfect to give them 2 or 3 to eat in the car on the way to school on mornings where we're running late.  The hubby likes the full size muffins to take to work.

Gluten-Free Peanut Butter Banana Muffins

Makes 2 dozen muffins

Ingredients:

• 1 cup all-natural peanut butter
• 1.5 cups sugar
• 4 eggs
• 4 ripe bananas, mashed
• 1 tablespoon vanilla extract
• 2 teaspoons salt
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 cup arrowroot starch
• 2.5 cups gluten-free oat flour
• 1.5 cups semi-sweet chocolate chips (optional)

Directions:

• Pre-heat oven to 350 degrees F.  Line two 12-count muffin tins with paper liners.
• In a large mixing bowl, combine the peanut butter and sugar on medium speed.  Add the eggs and mix.  Add the bananas and mix.  Add the vanilla extract, salt, baking powder and baking soda and mix until well blended.  
• Add the arrowroot starch and oat flour and mix again until well blended.  Batter will be of similar consistency to pancake batter.
• Add the chocolate chips and mix to combine.
• Fill muffin tins about 3/4 of the way up.
• Bake for 25 minutes until golden brown.
• Remove from oven and let the muffins sit for 10 minutes before transferring to a cooling rack.

Curried Chickpeas with Carrots and Kale

Curried Chickpeas with Carrots and Kale

Ingredients:

• 1 tablespoon coconut oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 cans chickpeas, drained
• 1 cup diced carrots
• 1/2 bunch lacinato kale, chopped
• 1 tablespoon curry powder
• 1 teaspoon cumin powder
• 2-3 cups water
• salt and pepper to taste

Directions:

• In a pot over medium heat, sweat the diced onion in coconut oil.  Add garlic and stir until fragrant.
• Add the rest of the ingredients (2 cups water if you like it thicker, 3 cups if you like more broth).  Bring to a boil, then reduce to simmer.  Cook, uncovered, for 15 - 20 minutes until everything is tender.
• Serve over brown rice.

GF Pumpkin Oat Muffins

These freeze really well in an airtight container.  So if the idea of 48 mini muffins overwhelms you, take a deep breath.  It's super easy to whip up, and you can freeze extras for another day.  I also did it this way to use up an entire can of pumpkin, instead of having to store 1/2 a can in the fridge.  I'd rather store fully-made muffins in the freezer. ;-)

I also like to add chopped walnuts (1 cup) to these, but my daughter's classroom is nut-free, so I often omit them so I can pack muffins in her lunchbox.

Gluten-Free Pumpkin Oat Muffins
Yields 48 mini muffins


Ingredients:

• olive oil in a mister spray bottle
• 3 cups GF whole oat flour
• 2 cups sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 can (15 oz.) pumpkin puree
• 4 eggs
• 3/4 cup melted coconut oil
• 1.5 cups dried cranberries

Directions:

• Pre-heat oven to 350 degrees F.  Spray two mini muffin pans with olive oil.
• In a large mixing bowl, combine all the dry ingredients (oat flour through salt).  Then add in the wet ingredients (pumpkin puree through coconut oil) and mix on medium speed until fully incorporated.  Fold in cranberries (and any nuts, optional).
• Divide the batter into the prepared mini muffin tins.
• Bake for 13 - 15 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
• Remove from oven and let sit for 10 minutes before transferring the muffins to a cooling rack.

These keep at room temperature for about a week. If you want to freeze the muffins, let them cool completely first before placing them into an airtight container.

Lazy Gravy

Gravy is simple to make, but for some reason many of us tend to reserve it for special occasion meals.  Probably because that's when we have the yummy drippings from a Thanksgiving turkey or Christmas roast.

Here's a super simple gravy for everyday meals.  You can feel free to add any herbs and spices to this base recipe to suit your tastes and needs.

Lazy Gravy


Ingredients:

• 2 tablespoons butter
• 2 tablespoons sweet sorghum flour (or whole wheat or AP flour if you're not gluten-free)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups chicken or turkey broth
• a few dashes Worcestershire sauce
• salt & pepper to taste

Directions:

• Make a roux by melting the butter over medium heat and whisking in the flour.  Continue to whisk for a couple of minutes until the roux no longer smells "raw".
• Add the garlic and onion powders, broth and Worcestershire sauce.  Whisk to remove lumps while bringing it to a boil.  Reduce to simmer for 15 - 20 minutes, whisking often, until the gravy thickens.
• Add salt and pepper to taste.

Serve hot over pork tenderloins, chicken breasts, steaks, veggies... it's even great over a bowl of brown rice.

Kale and Bean Soup

It rained today.  Torrential downpours complete with thunder from 10am - 11am.  And it snowed/hailed in downtown Huntington Beach.  On the beach.  On the pier.  They got 1/2 inch.  Crazy.

No better day for soup.  This was a little random, thrown together with whatever I had in the fridge and pantry.  I had 1/4 head of leftover roasted cauliflower that went in.  You could of course use fresh or omit.  I also used pinto beans because that's what I had, but canellini beans would be good, too.

Kale and Bean Soup


Ingredients:

• 2 tablespoons coconut oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 cans beans, drained
• 1/4 head cauliflower, chopped
• 3 cups vegetable stock
• 3 cups water
• 1 large bunch kale, washed and chopped
• salt & pepper to taste
• juice of 1/2 lemon
• crumbled feta

Directions:

• In a heated soup pot over medium heat, add the coconut oil and sweat the onion.  Add the garlic and stir for 30 seconds.  Add the carrots.  
• Mash half the beans with a fork, then add all the beans to the pot.  Add the cauliflower, vegetable stock and water.
• Bring to a boil, then reduce to simmer.  Cook for about 15 minutes, uncovered, until the carrots and cauliflower soften.
• Add the kale.  Add salt & pepper to taste, as well as the lemon juice.
• Simmer for another 10 minutes or so.
• Serve hot, topped with crumbled feta.

I served it over brown rice and added some leftover roasted asparagus for garnish.

GF Dijon Meatloaf Muffins

I like meatloaf.  But I don't like ketchup.  (I know, crazy, right?)  So here is a quick and easy version using Dijon mustard instead.  I love Dijon mustard.  :-)  This version is also gluten-free.  I replaced the typical bread crumbs with buckwheat flour.  You could also use a GF oat flour, too.

And I divided the meat into muffin molds for easy individual servings.  BOOM!

Also check out my previous, and fancier, meatloaf recipe: Mustard-Dill Meatloaf Patties with Pomegranate Sauce.  (See?  Mustard.  Not ketchup.  :-D)
 
Gluten-Free Dijon Meatloaf Muffins


Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground sirloin
• 1/4 cup shredded parmesan
• 1/4 cup buckwheat flour
• 1 egg, lightly beaten
• 2 tablespoons Dijon mustard (plus more for topping)
• 1 teaspoon dried oregano
• several generous dashes of (a GF brand of) Worcestershire sauce
• many turns of the black pepper grinder

Directions:

• Preheat oven to 350 degrees F.  Spray 6 wells of a muffin tin with olive oil and set aside.
• Sauté the onion and garlic in olive oil over medium heat until soft and fragrant, about 3 minutes.  Pour into a mixing bowl and let cool for 5 minutes.
• Add the rest of ingredients to the onion/garlic mixture and combine with your fingers.  (Yes, fingers are better than a spoon or spatula!)  Be light, don't smoosh!
• Divide the meat mixture evenly into the 6 greased muffin wells.  Pat down lightly.
• Bake uncovered for 15 minutes.  Then increase the oven temperature to 400 degrees F and continue baking for another 5-7 minutes, until the muffins are cooked through and internal temperature reaches 160 degrees F.
• Remove from oven and let sit for 5 minutes.  Run a butter knife around the muffins to remove them from the tin.  Top with more Dijon mustard before serving.

Gluten-Free Pumpkin Granola

It's pumpkin season again!

Gluten-Free Pumpkin Granola


Ingredients:

• 4 cups gluten-free old fashioned rolled oats
• 1 cup gluten-free buckwheat groats (optional)
• 1/2 cup brown sugar, lightly packed
• 1 cup raw pepitas
• 1 cup chopped walnuts or slivered almonds
• 1 Tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 cup honey
• 1/4 cup coconut oil
• 1 cup pumpkin purée
• 1.5 cup dried cranberries

Directions:

• Pre-heat oven to 325 degrees F.
• In a large bowl, mix together the first 9 (dry ingredients).  Set aside.
• Place honey, coconut oil and pumpkin purée into a microwave safe bowl and heat on medium heat until the coconut oil is melted (about 45 seconds).  Whisk until blended.
• Pour wet mixture into dry mixture and mix well with a wooden spoon.
• Spread the granola onto a large baking sheet (I used a half-sheet pan) lined with a silicone mat or parchment paper.
• Bake for 35 - 45 minutes until golden brown, stirring the granola every 10-15 minutes to ensure even browning. 
• Remove from oven and stir in the cranberries.  Let cool completely.  The granola will be soft while it's hot, but once it cools completely it will be nice and crunchy.
• Store in an airtight container.

Roasted Green Beans

Everything tastes better roasted, right?  I normally steam my green beans, or sauté them with garlic and olive oil, but since I already had the oven on today for some orange-soy ribs, I figured I'd use it to roast the green beans as well.

I seasoned with coriander and cumin, but you could use whatever flavors you like.  I've done it with a sprinkle of curry powder before, and that was also yum!

Roasted Green Beans


Ingredients:

• 2 pounds green beans, washed, trimmed and blot-dried with a kitchen towel
• 1/2-ish teaspoon garlic powder
• 1/2-ish teaspoon salt (I used pink Himalayan)
• 1/4-ish teaspoon ground coriander
• 1/4-ish teaspoon ground cumin
• 2-ish tablespoons olive oil
• lemon wedge (optional)

Directions:

• Pre-heat oven to 400 degrees F.
• Make sure your beans are pretty dry.  I find patting them down with a kitchen towel after washing does the trick.  You want to minimize moisture because you want them to roast, not steam.  
• On a large sheet pan, toss the green beans with the spices and olive oil. Spread the beans out into a single layer and roast for about 15 minutes, giving them a quick toss halfway through. You want them to be ever so lightly browned and caramelized.
• Remove from oven and spritz with lemon wedge.  Serve hot.

Peppers Stuffed with Mushrooms, Peas and Arugula

I like sweet bell peppers.  A lot.  And I like to roast and stuff them.  A lot.

Many recipes call for stuffing raw peppers and then roasting them until done.  I tend yo prefer to roast the empty peppers first, and then stuff them with a fully cooked filling.  My reasons are twofold: 1) because it eliminates the potential for burning the outsides while risking an undercooked filling inside, and 2) rice and quinoa and other grains in the stuffing will dry out on the top and become hard unless you have some sort of bread crumb or cheese topping.  Well, I'm gluten-free, so I skip the bread crumbs, and as much as I LOVE cheese, sometimes it's just not needed.  (Gasp, did I just say that?)

Peppers Stuffed with Mushrooms, Peas and Arugula


Ingredients:

• olive oil in a mister
• 4 red, yellow or orange bell peppers
• 2 tablespoons coconut oil
• 1/4 onion, finely diced
• 1 clove garlic, minced
• 1.5 cups mushrooms, sliced
•  2ish cups brown rice, cooked
• 1/2 cup frozen peas
• 1 cup arugula
• salt & pepper

Directions:

• Pre-heat oven to 375 degrees F.   Spray a baking sheet with olive oil and set aside.
• Cut the tops off the bell peppers and discard.  Remove seeds and membranes.  Place peppers cut-side down onto the oiled sheet and roast for 15 - 20 minutes until soft.
• Meanwhile, heat coconut oil in a pan over medium-high heat.  Sweat the onion until soft.  Add the garlic and stir for about 30 seconds until fragrant.  
• Add the mushrooms and cook, stirring often, until soft.  Add the rice and peas and continue cooking and stirring, until everything is heated through.
• Add the arugula and salt & pepper to taste.  Stir until arugula is wilted.
• Remove the peppers from the oven and divide the stuffing mixture evenly into them.
• Serve hot.