November 18, 2024

At Home with GCH: Gluten-Free Cornbread Mini-Muffins

April 29, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. This week we are making Gluten-free Cornbread Mini-Muffins.

IMG_0218

 

They fit right into our healthy but oh-so-yummy category because they are:

  • full of fiber
  • low in sugar—and non-refined sugar, at that!
  • very low in fat
  • gluten-free

Last month, a few friends and I began a journey of reducing excess in our lives.  The first area we tackled was food.  Uh-huh…you read that right.  So, right off the bat, sugar, flour, and caffeine were eliminated.  (Can you say detox?  We did…and it was good!)  I learned many things over those four weeks one of which was that I knew that refined white sugar and wheat flour were permanently removed from our eating lifestyle.  My husband, Robert, and I purged our pantry of all wheat: pasta, cake and cookie mixes, all-purpose wheat flour, crackers, snacks, cookies, and a few stray cans of condensed soup were even found and tossed!

I had been dipping my toe into the gluten-free baking world for awhile.  My daughter, Kassia,  exclusively bakes with gluten-free flours and is a fantastic baker.  She is my hands-on instructor in the field and has taught me so much!  (Thank you, Kassia!!!  Love you!)  So, after purging the bad out…I found I had quite a few basics to get started with.  For those of you considering doing the same, there are any number of really good websites to peruse and follow.  At the bottom of this post, I have listed just a few of my favorites.  These women all are quite knowledgeable, their recipes can be trusted, they are very skilled, and have been baking gluten-free for many years.  Please consider trying a few of their recipes, and wandering around their websites where you can learn and experiment!  Each of them also has tons of valuable information on how to set-up a gluten-free pantry, the types of flours and starches to buy (and why you should consider those particular products).

You will probably be surprised to know that, to get started, you won’t need to go out and spend tons of money…. I would suggest buying a few products that are new to your pantry each week.  Each of the ingredients that I used in this recipe can be purchased at Super Wal-Mart, or Whole Foods, and probably at your favorite grocery store also.  May I suggest, too, that you do not hesitate to purchase some of these products online; I have and will continue to do so.

So, here is this week’s gluten-free recipe.  We are having these with my Veggie Chili…oh, yum!  Enjoy!

Gluten-free Cornbread Mini-Muffins   (makes approximately 32-36)

Ingredients:  IMG_0212
1 cup cornmeal
1/2 cup millet flour
1/2 cup tapioca flour/starch
1 teaspoon xanthan gum
1 teaspoon psyllium husk (unflavored metamucil!)
3 tablespoons sugar, of your choice
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk, of your choice
1/4 cup melted butter, slightly cooled

1 tablespoon sugar, to sprinkle (optional)

Directions:
Preheat oven to 425.  Thoroughly grease mini-muffin pan (this recipe makes 30-36).   Melt butter; set aside to cool slightly.  Combine dry ingredients; stir well.  In a small bowl, whisk eggs; then add milk and melted butter.  Whisk together ‘til combined.  Add wet ingredients to dry ingredients.  Stir ‘til smooth but don’t overbeat.  Fill muffin tins 2/3 full.  If desired, sprinkle a tiny bit of sugar over top of batter.  Bake for 12-15 minutes, ‘til just slightly browned and springs back when lightly touched with finger.  Keep your eye on them; don’t overbake.  Cool in pan for 2 minutes.  Loosen by running small spatula around edge.  Remove to cooling rack.  Enjoy plain, or with butter, honey, or marmalade.  Excellent toasted, too!

Here are links to a few of my trusted gluten-free websites:

http://www.elanaspantry.com/

http://simplysugarandglutenfree.com/

http://glutenfreeonashoestring.com/

God loves you!   ♥   (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this recipe, you may email her at: Coleen@girlfriendscoffeehour.com

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At Home with GCH: Two Breakfasts for Health

April 26, 2013 by

Kale Sweet Potato Eggs

My Mom always said, “Breakfast is the most important meal of the day.”  Yours too?  It’s actually true!  Breakfast is the meal we should pay the most attention to, because it has the most dramatic affect on our bodies.  You haven’t eaten in ten or twelve hours, and your body is in need of fuel and nutrition!  Are you going to give it a danish and a mocha?  No!  That’s the worst breakfast you can have!  You’ll have an insulin spike, a sugar crash, and a deficit of the things your body wants: protein, a little fat, and slow-release carbs.  The best breakfast?  Eggs and vegetables.

Please check out  Coleen’s recipe for a delicious frittata, or consider these two ideas:  Spinach Scramble, and, Kale and Sweet Potato Hash with Eggs.  A frittata can be made for dinner, with the leftovers reheated for breakfast; both the Spinach Scramble and Kale and Sweet Potato Hash can be made ahead of time, and reheated with eggs added at the end.  All of these breakfast ideas are great ways to start your day, with a big dose of protein, a little healthy fat (which helps your body absorb Vitamins A, D, E, and K) and slow-release carbohydrates to keep your energy levels stable.  Plus, if you make them the night before, you won’t have to think so hard in the morning.  And that’s a good thing!

 

Spinach Scramble with Pesto

Spinach Scramble

Ingredients (per person / per serving):

  • 1/4 red or white onion, minced
  • 1 tablespoon butter
  • 4 oz. frozen chopped spinach (from a one pound bag – just estimate a quarter of the bag)
  • salt and pepper
  • 2 eggs
  • optional:  1 ounce cheese (I like feta or goat cheese), 1 tablespoon pesto, or 1/2 an avocado

Directions:

  1. In a non-stick pan, add the minced onion and butter.  Over medium heat. stir and cook for 2 or 3 minutes until the onion turns translucent.  Add the frozen spinach, stir to combine, and cover with a lid.  Cook for 3 minutes.  Remove lid, stir again, and season with salt and pepper.
  2. In a small bowl, beat the two eggs, then add to the pan.  If you are using cheese, add it now.  Turn down the heat to medium-low and stir to scramble.  Cook for two or three minutes until done.  Serve with pesto or half an avocado, sliced, if you like.  Serve with sliced fruit.

To make ahead:  Mince the whole onion, cook like in Step 1 with 2 tablespoons butter.  Add the whole bag of spinach, cover, and cook until done, about 4 or 5 minutes, stirring to break up any frozen clumps.  Hey, you just made four servings!  Put three-quarters of the pan away in the fridge, and eat one-quarter of the pan with the ingredients in Step 2.  Every day, scoop out a serving of spinach and onions, microwave for one minute until hot, then add to the pan and continue to Step 2.

Kale Sweet Potato Hash

 

Kale and Sweet Potato Hash with Eggs

Ingredients:

  • 2 sweet potatoes, peeled and chopped into 1/2-inch cubes
  • 1/2 red onion, minced fine
  • 2 tablespoons butter or coconut oil
  • 2 bunches kale, washed, ribs discarded, and torn into small pieces
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • salt and pepper
  • 2 eggs

Directions:

  1. In a large pan with a lid, cook the sweet potatoes and onion in the butter or coconut oil over medium heat.  After 5 minutes, add a few teaspoons of water and cover with the lid.  Stir every few minutes to make sure nothing sticks, adding more water if necessary.  (I’ve found sometimes I only need to add water once, and sometimes I need to add it again.  Not sure why, maybe some sweet potatoes are drier than others?)  
  2. When you can break up a sweet potato chunk with a rubber spatula or wooden spoon, add the kale and spices.  If your kale is still wet from washing, carry on; if not, add another tablespoon of water.  Cover and cook for 3 minutes, then stir.  Continue to cook until the kale is tender, about 5 more minutes.
  3. You just made 5 servings!  From here, you can serve this as a side dish, or use it as a bed for fried eggs.  To eat for breakfast, reheat about one cup of kale and sweet potatoes on a plate in the microwave, and serve with two eggs, sunny-side up.  Break open the eggs so the yolk coats everything and dig in!

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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At Home with GCH: “Painted” Mason Jars

April 24, 2013 by

I LOVE Mason Jars….there I said it!  It’s off my chest now! 🙂  Mason jars can be so much FUN!    I’ve seen them used for organizing pantries, for holding green smoothies, drill holes in the lid to put a straw in and use it as a drinking glass, change jars, cookie jars, pasta jars, and so much more!  All of those ideas seemed pretty understandable…. But, then I saw this next idea, and I got excited!

I’m so excited to show you this next project!  When I first saw it on Pinterest, I thought “NO WAY….Painted Mason Jars??”  But oh my goodness, just wait until you see just how beautiful this project turns out!

So let’s get to work!

 

Here is what you will need for this project:  Jar Paint_Ingredients

1 clear glass Mason Jar

½ cup of Elmer’s Glue

5 -10 drops of your favorite food coloring (depending on how dark you want the color)

1-inch paint brush

 

 

 

 

 

 

Jar Paint_Step 1

Directions:

Stir the glue and food coloring together until well blended.  Grab your favorite 1-inch paint brush and then start painting the glue onto the jar.  After the whole jar is covered, set the jar aside and allow drying, and then watch what happens!          

 

The fun part of this project is that you are not limited to just one color!  Once the jar has dried with the first color, mix up more “paint” using a different food color.  Using a smaller brush, you can take this 2nd color and draw all kinds of squiggly lines, or geometric designs, or circles, or whatever you want onto the jar.  Once again, after you’ve painted the jar, set aside to allow drying.  If you want to add a 3rd color…you know what to do now! 

Then to finalize this project, find some amazingly beautiful flowers and viola…you have a perfect homemade vase to hold your beautiful flowers…or whatever else you want to use these jars for.  I love the flowers because, well, I just love fresh flowers, and the jars and flowers together make for a beautiful centerpiece.  If you want, you can use three different jar sizes…make them all different colors and then use as a centerpiece on your table!

Jar Paint_AFTER

Now that you know what you can do with JARS, don’t throw away your old jars.  Save those mayonnaise or pickle jars, and turn them into something beautiful.  I’m sure a friend would love to receive one of these amazingly beautiful jars filled with flowers or candy, or … or … or.  The possibilities are endless!

If you have been following my blog for any length of time, you know that I like projects that are simple!  You can’t get much simpler than this for a beautiful set of jars or a centerpiece!

I’d love to see YOUR projects!  You can email your pictures to me at Christi@girlfriendscoffeehour.com.

Happy Painting!

Christi

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*Cleaning Tip 1:  Wash your brush out with water as soon as you are finished painting your jar.

**Cleaning Tip 2: As your jars are drying, you will see some of the glue slide down the jar, onto the countertop or whatever you are placing the jars on to dry.  USE PAPER TOWELS TO WIPE THIS UP.  Otherwise, whatever you use will get stained with the food coloring.  (Don’t ask me how I know this!!)   🙂

 

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At Home with GCH: Chicken Shepherds Pie with Cauliflower – Parmesan Topping

April 22, 2013 by

Now that title’s a mouthful, hmmm?  Pun FULLY intended!  My husband loves Shepherd’s Pie—and any variation I can come up with!  And so I indulge him!   This recipe fits into our healthy but oh-so-yummy category in a couple of ways:

  • it is low-carb (with the absence of mashed potato topping)
  • it  is made with natural ingredients that you can pronounce (as the gravy is made from scratch)
  • it is low in fat/high in protein (using boneless chicken breast as the protein and just 1/3 cup of shredded cheese and 1/3 cup Parmesan)

This recipe could easily be doubled and baked in an 11 x 13 baking dish.

Chicken Shepherd’s Pie with Parmesan-Cauliflower Topping

2012-12-05 19.56.17

Filling Ingredients:

1 sweet (vidalia-type) onion, chopped in pieces about 1/2 inch
4 ounces baby bella mushrooms, wiped clean sliced chunky
2-3 tablespoons chopped garlic in oil (from a jar)
3+ teaspoons olive oil
1# boneless chicken breast, pounded flat, cut into 1″ cubes

1 tablespoon butter
2 tablespoons flour
1/4 cup white wine (or broth)
1+1/4 cups chicken broth

1 bag frozen mixed vegetables (your choice) set out to defrost

Topping Ingredients:

1 medium-sized head of cauliflower, cored and chopped into small pieces
1/4 cup milk
1/3 cup finely grated parmesan cheese
salt and freshly ground black pepper to taste

1/3 cup shredded cheese (sharp cheddar, smoked gouda) *use a flavorful cheese

Instructions:

Preheat the oven to 375.  Bring a medium-sized pot of salted water to a boil. Chop cauliflower into small pieces and simmer ‘til  soft enough to mash easily (10-12 minutes). Drain cauliflower very well in a colander; place back into pot and  use an immersion blender or hand beater to “mash” the cauliflower with the milk and Parmesan. Season very well with salt and pepper to taste.

While the cauliflower cooks, heat 2 tablespoons of olive oil in a large frying pan and saute the cut-up chicken adding the chopped garlic for the last minute (don’t let the garlic burn).  Saute ’til just getting brown but don’t overcook.  Remove pan from stove; set aside cooked chicken.  Wipe frying pan with paper towels to remove bits. Then add 2 additional tablespoons olive oil; heat over medium, and saute chopped onions for 3 minutes.  Add chopped mushrooms and saute for 4-5 minutes more to caramelize.  Reduce heat to low; add 1 tablespoon butter, and sprinkle flour over the mushroom-onion mixture, stirring with a whisk.  Cook this mixture for 3 minutes occasionally scraping the pan.  Then gradually whisk in the wine ’til the mixture is smooth.  Gradually whisk in the  broth and your gravy will come together.  Gently simmer for 5 minutes.  Add back the cooked chicken and the defrosted veggies and heat together for 1-2 minutes.

Spread the chicken-vegetable-gravy mixture in the bottom of a 8 cup casserole dish.  Top with the cauliflower mixture, and spread across the pan almost to the edges.  Bake for 20 minutes, and then top with the grated cheese.  Continuing baking another 10 minutes or so ’til bubbly.  If top is not lightly browned, can be carefully placed under broiler for 2-3 minutes.  Enjoy!

God loves you!   ♥  (Don’t ever forget that!)

♥  coleen

______________________

If you would like to send a personal message to Coleen, in regards to this blog, please email her at: Coleen@girlfriendscoffeehour.com.

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At Home with GCH: Chicken en Papillote with Pesto

April 19, 2013 by

chicken en papillote

I know chicken breasts are good for me.  I know I should eat lots of lean protein.  But sometimes the idea of choking down a dry, mealy, overcooked hunk of chicken makes me shudder.  Yuck!  The trick to cooking chicken breasts is to keep them moist and flavorful, because once they get dry, they’re only good for throwing on top of a salad and drenching with dressing.  So I needed something to keep the moisture locked in.  If you have all day, use a crock pot.  If you only have an hour, use parchment paper!

Cooking something “en papillote” is French for cooking “in paper.”  You might already have parchment paper if you do a lot of baking, but if not, you can find it near the aluminum foil in the baking aisle.  This recipe is infinitely customizable—just use whatever combination of vegetables you like, plus chicken breasts, and some seasoning on top.  Bake for an hour, open and enjoy!

This recipe is even better slathered with homemade pesto.  Basil is pretty easy to grow in the yard, so if you have a garden, you can make pesto this summer!  The recipe has the proportions that I like.  You may want to use less garlic, or more oil, to make a thinner sauce.  Also, most pesto recipes add a little parmesan cheese – maybe a tablespoon, grated – to the mix; but I left it out since I am still eating on the Paleo diet.  If you have leftovers, pesto goes great over pasta of any kind.  I had a little pesto leftover and I ate it on scrambled eggs – delicious!

pesto

 

Chicken en Papillote with Pesto

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup baby carrots
  • 2 large zucchini, cut the same size as the baby carrots
  • salt and pepper
  • 2 teaspoons butter

For the pesto:

  • 2 cups basil leaves
  • 2 cloves garlic
  • 1/4 – 1/2 cup olive oil
  • 2 tablespoons pine nuts (keep in the freezer so they won’t go rancid)
  • 1 lemon
  • salt and pepper

Directions:

  1. Preheat the oven to 400*F.  Cut two pieces of parchment paper, about 12 x 24 inches.  Fold them in half width-wise, then open.  On one half of the paper, make a bed of half the carrots and zucchini slices; repeat on the second paper.  Season with salt and pepper.  Top each bed of vegetables with two chicken breasts, and season with salt and pepper again.  Divide the butter and drop half a teaspoon of butter on each chicken breast.
  2. Fold the paper in half, to cover the chicken.  Now you should have an envelope or packet.  Fold over the long end a few times, then make a triangular fold at each of the corners.  Now fold over the two short ends several times.  (There are many ways you can fold the paper to keep it shut.  I’ve even gotten frustrated before and stapled them shut!  Here are some ideas for folding the paper.)  When you have the two packets closed up, place on a cookie sheet and put them in the oven.  Cook for one hour, rotating the cookie sheet halfway through to make sure the packets cook evenly.

papillote packet

 

  1. While the chicken is cooking, make the pesto:  In a food processor, blend the basil leaves, garlic, and 1/4 cup of olive oil.  Scrape down the sides, add the pine nuts, and blend again.  Scrape down the sides again, cut the lemon in half, and add the juice to the pesto.  If you want the pesto thinner, add more oil.  Taste…if you want a stronger lemon flavor, you can add the zest from the lemon too.  If you are adding parmesan cheese, now is the time!  Blend again.
  2. To serve, open the packets—carefully!  Don’t get burned on the steam!  You can put the packets on a plate, or open them in the kitchen and throw out the paper if you like.  Pass the pesto!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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A Snack Schedule to Help Keep You Healthy by Crystal Breaux, Wellness Coach/Fitness Designer

April 17, 2013 by

Have you ever rushed out the door in the morning with nothing more than a mug of coffee in hand? Then when hunger hits, you discover you are at the mercy of someone or something else for something to eat.  You may even decide to skip a snack which only slows down your metabolism and leaves you famished at your next meal with no control over what you eat.

One of the biggest pitfalls I see with women is not planning healthy snacks. Snacks can be the key in weight management by helping you:

  • Meet your daily nutrient requirements
  • Regulate your metabolism
  • Keep you from overeating at your next meal

I believe conquering this ONE behavior—creating a snack schedule—can lead to a lifetime of weight management and feeling at peace with food.  If the right snacks are not chosen, it can lead to feeling unsatisfied by eating empty, unnecessary calories.

Building My Snack Schedule

I like to build my snacks around nutrient dense foods (foods that have a lot of nutrients) but relatively few calories. At times, I may combine them with a smaller serving of something that is less nutritious.   For example, I love a handful of nuts, string cheese and end with a Hershey’s Kiss.

 cheese almond kiss

 

Sound crazy? The nuts and cheese are nutrient dense, and the Kiss fills my desire for chocolate. I am not tempted to over indulge because I am satisfied and have built my sweet “treat” into my daily requirement.

Another favorite is 1 tablespoon of peanut butter with a banana or apple.

 

 apple and peanut butter

 

Daily Motivation

My prayer each day is that I view what I eat and how I exercise the same way I do other areas in my life.  It is a way to honor God.

The Bible says in I Corinthians 10:31: So whether you eat or drink or whatever you do, do it all for the glory of God.   

Of course, I am not perfect. There are plenty of times I eat things that were not the best choice; but I take it as an opportunity to give myself a little grace and learn how to do it differently the next time. Have you ever thought about how you eat as a way to bring honor to God? It may give you a new motivation for eating healthy that may include planning a snack schedule.

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At Home with GCH – Perfect Soft Boiled Eggs

April 15, 2013 by

Here on our At Home with GCH  blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This month I am on a “7” month journey with a few friends AND my husband!  We are fasting from some of the excess in our lives, and endeavoring to establish better boundaries to help us keep God as the focus of our hearts.  It is a ‘mutiny against excess!’ Our journey has certainly come along with quite a variety of challenges…but not necessarily setbacks!

This month, our journey is focusing on dealing with excess in the category of food.  In keeping with the “7” theme, we are choosing seven (ONLY!) foods.  That comprises our menu choices for breakfast, lunch, dinner, and snacks.  Total.  So here’s what Robert and I are keeping in our NON-excessive food list for 30 days (20 down…10 to go).  (Ready? it really is a short list.) Eggs, chicken, salad greens, grapes (me) and strawberries (him), potatoes, broccoli, -and- protein bars/smoothies.  Also, I am endeavoring to have everything that my husband and I eat be UNprocessed and made from fresh ingredients.

Needless to say, I am becoming very proficient in different methods of cooking eggs.  (Practice makes perfect, y’know!  If you made eggs virtually every day….)  But I have never prepared the PERFECT soft-boiled egg.  You know…firm, tender white with runny, yummy yolk.  I perused the Internet and found out that *Cook’s Illustrated and America’s Test Kitchen had set out to accomplish this task and communicate it to all of us.*  I am here to tell you that you, too, can perform this task in your own kitchen…here’s how!

Perfect Soft-Boiled Eggs

Be sure your eggs have no cracks and are straight out of the refrigerator. You can use this method for one to six large, extra-large, or jumbo eggs without changing the timing.

tools:
medium saucepan, with lid
tongs

ingredients: 
4 large- or extra large-size eggs
kosher salt, freshly ground pepper

frozen hash-brown patties

directions: 
Follow package directions for baking the desired number of hash-brown patties.

Bring 1/2 inch water to boil in medium saucepan over medium-high heat. Using the tongs, gently place eggs into the boiling water (eggs will NOT be submerged). Cover saucepan and cook eggs for 6+1/2 minutes ONLY. Remove saucepan from stovetop.

Bring saucepan to sink, remove lid and run cold water over eggs for 30 seconds to stop cooking. Remove eggs from saucepan and serve, liberally seasoning with salt and pepper to taste.  Perfect!

IMG_0211

God loves you!   ♥  (Don’t ever forget that!)

♥ coleen

______________________

If you would like to send a personal message to Coleen, in regards to this blog, please email her at: Coleen@girlfriendscoffeehour.com.

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* Read all about it!  This is a link to the article from Cook’s Illustrated.  Very informative!   http://www.cooksillustrated.com/recipes/article.asp?docid=41579

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At Home with GCH: Coconut Flour Pancakes

April 12, 2013 by

coconut flour pancakes

Through my gym, I am doing a Paleo Challenge.  For 5 weeks I am cutting all processed foods out of my diet, as well as some other “irritant” foods, so no sugar, no grains, no legumes, no dairy, and no alcohol.  The goal is to eat the way our “caveman” ancestors ate, with the belief that all the chemicals and lab-created foods we eat are not good for us, and that our bodies work the way they’re supposed to when we only eat meat, vegetables, fruits, nuts, and fats (like olive oil, coconut oil, and avocado).  Just the way God created us!

Does that mean that all the “fun” foods are off limits?  No!  No grains mean no flour, no oatmeal, no corn—and that takes a lot of American food off the table.  Coconut flour, to the rescue!  This is flour made from the dried and ground flesh of the coconut.  It’s full of protein, has lots of fiber, is gluten-free, and is pretty all-around great for you.  It’s much coarser than wheat flour, so when you make these pancakes, they won’t be the cakey, smooth type you get at a diner.  These are more substantial, and they keep and reheat well.  The next day after I make them, I like to nibble on them, slathered in homemade almond butter.  Yum!

Coconut flour can be found at Whole Foods, other health food stores, and online at Amazon.  I like Bob’s Red Mill brand, but there are others out there too.  A one-pound bag will last you a while, so don’t think you’re getting cheated.  Just keep it in a Ziploc bag in your pantry, and stay tuned for more coconut flour recipes from me.  I’m in love with the stuff, and I can’t wait to share.

Coconut Flour Pancakes

(Recipe courtesy paleospirit.com)

Ingredients:

  • 4 eggs, room temperature
  • 1 cup coconut milk (you can use regular milk too!)
  • 2 teaspoons vanilla extract
  • 1 tablespoon coconut nectar (or honey, or 1 packet of stevia)
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon (or pumpkin pie spice!)
  • coconut oil for frying (you can use cooking spray to coat a non-stick pan, too)

Directions:

  1. Beat eggs in a stand mixer (or just whisk mightily!) until frothy.  Mix in milk, vanilla, and sweetener.
  2. In a small bowl combine coconut flour, baking soda, salt and cinnamon.  Mix together.
  3. Whisk flour mixture into egg mixture and blend well so there are no lumps.
  4. Grease pan with coconut oil (my favorite!) or, if you are a using a good non-stick pan, spray with cooking spray.  (Side note:  Trader Joe’s sells both coconut oil in a jar, and coconut oil cooking spray.  Love!)  When the pan is hot, use a large tablespoon to pour out pancakes.  I make mine about 4 inches in diameter.  These are thick, and you may need to smooth them out a bit.  Cook until dry on top, just like regular pancakes, about 2 or 3 minutes, then flip and cook for another minute or so.  Serve hot!

This recipe makes 12-16 pancakes, depending on the size.  Store any leftovers in a Tupperware container in the fridge – they reheat nicely in the microwave, or eat them cold with nut butter, cream cheese, whatever you like.  My older daughter is a traditionalist and likes hers with butter and maple syrup.  My younger daughter likes her with fruit and maple syrup.  I  like them with sliced bananas, walnuts, and some flaked, unsweetened coconut on top – tastes like Hawaii.  😉

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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At Home with GCH: Restaurant-Style Salsa

April 10, 2013 by

Whenever we go for Mexican food, I am very particular about where we go mainly because of the Salsa! I’m very picky about Salsa, and there are only certain kinds that I like.  I don’t like the chunky salsa.  I love the blended kind.  So in my search for the perfect salsa, I finally came up with one that works for me!  I hope you will give it a try!

 

Restaurant-Style Salsa

Ingredients:

1-28 oz can of whole peeled tomatoes

1-10 oz can of Rotel tomatoes w/ green chilies

2 Tbsp minced garlic

1 med yellow onion, diced

1 tsp cumin

2 tsp Wildtree Jalapeno Pepper Blend

2 Tbsp minced cilantro leaves (or 1 handful of fresh cilantro)

 

Directions:

Put all ingredients into a blender and blend for about 1 minute.  

salsa_blend

 

Refrigerate for 1 hour before serving, to allow all the ingredients to blend together.  Serve with your favorite tortilla chips!

Easy-Peasy, and oh so delicious!

homemade salsa_finished

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At Home with GCH – Protein Bites and Bars

April 8, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This month, along with the next six months also, I am on a “7” journey with a few friends.  We are fasting from some of the excess in our lives, and endeavoring to establish better boundaries to help us keep God as the focus of our hearts.  We are, it has been said, having a ‘mutiny against excess!’ It has been very good but not without challenges!  But I think challenges and trials are a necessary part of the journey when you are making lifestyle changes.  If you would like to take a peek at what we have committed to do, please follow this link and visit my friend Megan’s website,  The Future

Also here is a link to Jen Hatmaker’s book we are reading on our journey:  7 Experimental Mutiny Against Excess

This month, we have begun the journey dealing with excess in the category of food.  (Say, WHAT?!?) Yes, yes…. So here’s what Robert and I are keeping in our NON-excessive food list for the next 18 days (ready? it is a short list): eggs, chicken, salad greens, grapes (me) and strawberries (him), potatoes, broccoli, -and- protein bars and smoothies.  Also, I am endeavoring to have everything* that my husband and I eat be UNprocessed and made from fresh ingredients.

A few of my friends are supporting their desire to keep to this discipline of  “7” by having protein shakes and bars as part of their foods.  ‘Wow,” I thought, “that is a great idea…why didn’t I think about that?!?”  So, I did think about it!  And found some incredible ideas out there!  The two recipes that follow are adaptations of what I found.

I think that these bites and bars are healthy and satisfying on so many levels!

IMG_0207

  • The bites are “raw;” so good for you.  The bars are only lightly baked.
  • They are loaded with protein.
  • They are chock full of nutritious dried fruits.
  • Use ‘better-for-you’ alternative sweetener.
  • Great chew factor – ok, maybe only important to me 😉
  • Easily adaptable to fit almost any eating style (vegan: substitute agave nectar for honey; gluten-free: substitute chia seeds–or just more flax–for wheat germ)

This recipe comes together almost more quickly than you can gather the ingredients!  Super simple, easy…and in the end…super healthy but oh-so-yummy!

Pistachio-Cranberry Energy Bites (makes 48 or so)2013-04-07 10.20.51

Ingredients:
8 ounces (about 1 packed cup) chopped dates
1/2 cup honey
1 tablespoon flax seeds
1 tablespoon wheat germ
pinch of kosher salt
1+1/2 cups old-fashioned oats (dry, not cooked)
1 cup shelled pistachios
1 cup dried cranberries

Directions:
Combine the dates, honey, flax seeds, wheat germ and salt in a food processor, and pulse until smooth and combined. You should be able to stir the mixture—if it is too thick, add in another tablespoon or two of honey.

Transfer this mixture to a large bowl and add in the oats, pistachios, dried cranberries until well combined. Cover with plastic wrap and refrigerate for at least 30 minutes.

Once the mixture has been refrigerated (so much easier to work with), use a spoon or cookie scoop to portion out the energy balls, and give a quick roll to them.  (Mine were about 1-inch in diameter.)  Occasionally, you should rinse your hands and dry them; then start rolling the mixture again.  Store covered in the refrigerator for up to 2 weeks. (Storing them in the refrigerator especially helps the bites keep their shape.)

Note: Instead you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.

  * ————————————- *

Now, these bars are of a totally different consistency…more like a cereal bar.  Very filling, tasty and delicious!

Breakfast Protein Bars (Paleo-friendly)2013-04-07 11.54.51

Ingredients:
1 cup blanched almond flour**
1/4 teaspoon sea salt
1/2 cup coconut oil
2 tablespoons honey
1 tablespoon water
1 teaspoon almond extract
1/4 cup unsweetened shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup blanched slivered almonds
1/2 cup raisins

Directions:
Preheat oven to 350.  In a food processor combine almond flour and salt.  Pulse in coconut oil, honey, water, and almond extract.  Pulse in coconut, pumpkin seeds, sunflower seeds, almonds and raisins.
Press dough into a 8x8inch baking dish, (your hands should be slightly damp to pat dough down.)  Bake at 350 for 20 minutes. Cool.  Cut into 16 pieces.

NOTES: *The only “processed” thing that I am including in anything that I am preparing is protein powder for our bars and smoothies.

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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If you would like to send a personal message to Coleen, in regards to this blog, please email her at: Coleen@girlfriendscoffeehour.com.

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