November 23, 2024

GF Strawberry Muffins

July 15, 2015 by

2014-04-03 11.47.32

So, I don’t know about your area, but we have had strawberries in abundance here in upstate NY…and they have been beautiful and fragrant and delicious!  My granddaughter, Kaylie Joy, just LOVES strawberries!  I had made a batch of these muffins and when she tasted one, she asked if we could bake some together…how could i say ‘no’?!  We actually doubled the ingredients and it worked very well. And we baked them up as a dozen standard size muffins and 3 dozen mini-muffins.  In either size, they baked beautifully!

kayliemuffins
This recipe (adapted from a similar one over at the Spunky Coconut – one of my very favorite gluten free, refined sugar free blogger/bakers) fits well into our healthy but-oh-so-yummy point of view:

  • uses honey or agave nectar and liquid stevia rather than refined white sugar
  • are gluten free with protein-rich almond flour and a bit of brown rice flour replacing wheat flour

Strawberry Muffins

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ingredients:
2 cups almond flour
1/2 cup brown rice flour
1/2 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1 cup fresh strawberries
1/2 cup coconut oil, liquified
1/3 cup honey or agave nectar
6-8 drops vanilla liquid stevia
1/2 teaspoon vanilla extract
3 large eggs, at room temperature

directions:

  • preheat oven to 350
  • line muffin cups with paper liners
  • wash and dry strawberries; chop finely (not mushed, but small)
  • sift together the dry ingredients; set aside
  • pour liquified coconut oil, sweeteners, and extract into bowl
  • using electric mixer, beat for one minute, then add eggs one at a time
  • slowly add dry ingredients, beating just ’til thoroughly combined
  • by hand, gently fold in finely-chopped strawberries
  • scoop into muffin cups, filling almost to brim
  • bake at 350 degrees for about 25 minutes
  • immediately remove from muffin pan onto cooling rack; allow to completely cool

tip: Coconut oil needs to liquify in order to be blended into a batter. Depending on the time of year (summer..no problem; winter…a problem) you might need to warm it up. You could either scoop out the required amount of coconut oil and place it in a glass measuring cup on your stovetop as the oven preheats. Or it can be microwaved for approximately 30+ seconds (depending on the quantity you need) and then stirred. Either way, add it into your mixing bowl and combine with other liquid ingredients prior to adding room temperature eggs.

♥   ♥   ♥   ♥   ♥

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

♥  coleen

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Basil Shrimp Scampi

July 10, 2015 by

 

Basil Shrimp Scampi

I’m not much of a gardener, but this year I’ve managed to keep some basil and rosemary plants alive long enough to eat from them.  Basil is so fresh and summery that I love to add it to lots of different dishes.  This week I made Basil Shrimp Scampi and it was delicious!

I like to peel my shrimp before cooking them.  You could use whatever shape pasta you like for this recipe, but I found plain old spaghetti works great.  This recipe served four, with some leftovers, so tell the family dinner’s ready!

Basil Shrimp Scampi

Ingredients:

  • 1 pound spaghetti, undercooked just a bit – don’t go past al dente
  • 1 stick butter
  • 3 cloves garlic, minced (or use 2 tablespoons minced garlic from a jar)
  • 1/2 cup white wine or champagne
  • juice of 1/2 lemon
  • 1 pound shelled shrimp (31-40 size is best)
  • salt and pepper
  • 2 fistfuls of fresh basil, chiffonaded

Directions:

  1. Cook the spaghetti according to the directions on the package.  Do NOT overcook!
  2. While the spaghetti is cooking, make the sauce:  melt the butter over medium-low heat and add the garlic.  Stir to combine, then add the wine and lemon juice.  Simmer until bubbly.
  3. Increase heat to medium and add the shrimp.  Cook for about 3 minutes, then flip each shrimp and cook for another two minutes.  Season with lots of salt and pepper.
  4. Pour the shrimp and sauce over the pasta and toss to combine.  Add in the basil and toss again.  Save a few tiny basil leaves to garnish the pasta.

Explore, experiment, enjoy! — Dana

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

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Peach-Quinoa Salad

July 7, 2015 by

Recently a friend told me about this delicious ‘rice’ salad that she and her family were enjoying that she purchased from the fresh salad bar at her favorite grocery store.  Well, as it turns out it wasn’t rice (when I questioned her thoroughly) but red quinoa!  Oh, I do love quinoa…so I was quite interested!  Here is my variation on this salad.  You can surely make this ‘your own’ by varying the fresh veggies added, what type of fruit you put in (berries would also be lovely!), the kind of vinaigrette you use (perhaps use your family’s favorite bottled vinaigrette!), and what variety of nuts you sprinkle across the top!  I would love to hear how you changed it up; leave a comment below!

Quinoa <kEEn-wah> is a grain but it is the seed that we eat! (Good news for those who eat low-carb, right?)  And it is jam-packed full of protein.  Have you and your family enjoyed quinoa before?  To find quinoa in your grocery store, check the natural food section, or the rice/pasta aisle.  Usually when I prepare a pot of quinoa, I make extra to use for another meal. Our favorite is ‘red’ quinoa although it also comes in white (or golden), and black variations. Check out these nutritional facts.  This light salad fits well into our ‘healthy but oh-so-yummy’ POV since it has a great vegetable protein base, and lots of fresh veggies and fruit!  Serve it alongside something yummy from the grill—chicken, shrimp, or salmon, for example.  Oh, and if you DO grill…throw the peaches on the grill for 5 minutes or so, too!  Enjoy!

Quinoa, Peach and Arugula Salad

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ingredients:
1 cup red quinoa
1+3/4 cup water
1/3 cup olive oil
1/3 cup mango (or orange) juice
1 tablespoon honey, agave, or maple syrup (optional)
2-3 splashes of white balsamic vinegar
1 teaspoon minced garlic (I use jarred)
sea salt & freshly ground black pepper
3 cups arugula
2 ripe peaches (or mango), chopped
1/2 small red onion, finely diced
1 cup cucumber, small dice
handful of sugar snap peas (defrosted from frozen OR fresh)
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
1/3 cup nuts (pistachios, pignoli, chopped almonds)
4 ounces goat cheese, crumbled
sea salt & freshly ground black pepper

directions:

  • prepare quinoa: bring water to a boil in a small saucepan; add the quinoa, bring back to boil, stir, cover, and then reduce heat to very low and simmer until the water is absorbed (10-15 minutes).  remove from the heat, keep covered, and let sit for 5 minutes.  fluff up with a fork and transfer to a large mixing bowl to cool2014-08-17 18.59.45 HDR
  • make vinaigrette:  whisk together the juice, garlic, sweetener (if using), balsamic, and s&p; slowly drizzle in the olive oil while continuing to whisk away ‘til thoroughly emulsified. (this can be done in your food processor or using an immersion blender)
  • assemble:  add the veggies, arugula and herbs to the quinoa already in the large mixing bowl; toss together
  • pour 3/4 of the vinaigrette evenly over the mixed salad; toss gently
  • season well with additional s&p to taste
  • top with sliced peaches, nuts, and cheese

♥    ♥    ♥    ♥    ♥

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

♥  coleen

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Peach Pie Waffles

July 3, 2015 by

Peach Pie Waffles

The kids were clamoring for waffles.  They usually like berries and maple syrup, but I had a better idea:  Peach Pie Waffles!  They ate these things up like they were going out of style!

The waffle recipe is straight from Martha Stewart.  She is my go-to resource when I’m checking out a basic recipe.  No waffle iron?  Make pancakes with the batter instead!  These are quick to put together and the leftover waffles (if you have any – it made four waffles for me) freeze and reheat very well.  If you have any leftover peaches, mix them into plain or vanilla yogurt for breakfast.  Ready?  It’s easy as pie!

Peach Pie Waffles

(makes 4 waffles)

Ingredients:

  • 1 large can of sliced or halved peaches, lightly drained
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1 cup flour (I used whole wheat – you can use regular, too)
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 4 tablespoons butter, melted
  • whipped cream to serve

Directions:

  1. In a medium non-stick pan (or use a regular pan and add a tablespoon of butter!) pour in the can of peaches.  Add the cinnamon and nutmeg.  Let simmer while you make the waffles.  Mash them with a potato masher if you like, or with the back of a fork.  Keep an eye on them to make sure nothing burns.
  2. In a large bowl, mix together the flour, sugar, baking powder, and salt.  In a smaller bowl, beat the eggs and stir in the milk.  Whisk the egg mixture into the dry mix.  Stir in the melted butter.
  3. Make the waffles according to your waffle maker’s instructions.  Mine called for half a cup of batter for each waffle, and this recipe made four waffles.  If you’re making pancakes, you’ll get … I’m not sure.  Maybe 8?  Anyway, cook them how you normally do, then set aside and plate up.
  4. To serve:  top each waffle with a ladle of hot peaches and a good shot of whipped cream.

Explore, experiment, enjoy! — Dana

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

 

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Cauliflower-Cheeseburger Mac ‘n Cheese

June 30, 2015 by

So perhaps you did a double take when you read the title of this recipe in our At Home with GCH blog today.  I totally get it!  When I originally saw a similar recipe that inspired this one, I thought, ‘ummm, yeah, right! I am NOT going to be able to ‘sneak’ this one in!’  But, I did…and he thoroughly enjoyed it!

And since then, we have had different versions of this…it is such an adaptable recipe!  Maybe you also include some pasta (traditional or gluten free).  Or make this ‘chili mac-style’ by adding some finely diced hot peppers or chilis. This is really good with a tomato base, too: add a couple of tablespoons of tomato paste and a can of Rotel-type tomatoes.  But my favorite version is this simple one.  I would love to hear back from you if you adapt it and make it your own!  Oh…and just a bit of finely chopped, cooked bacon finishes this off amazingly; just saying!  Enjoy!

Cauliflower-Cheeseburger Mac ‘n Cheese

2015-06-05 19.43.56

1+1/2 pounds ground beef (or turkey)
1-2 tablespoons finely chopped garlic (I use jarred)
1 medium-sized cauliflower
handful grape tomatoes, halved
2 teaspoons dried parsley (or oregano)
1 tablespoon spicy mustard
1 teaspoon or so sea salt and freshly ground black pepper, to taste
1 cup (or more) coarsely shredded cheese (sharp cheddar, colby jack, spicy monterey jack)
chopped avocado, optional

  • remove the thickest part of the cauliflower stem (freeze to add to veggie soup); coarsely chop the rest of the head of cauliflower keeping your pieces in similar sizes
  • steam or boil cauliflower ‘til just al dente (about 12-15 minutes); drain completely
  • while the cauliflower is cooking, in a large pan, saute the ground meat ‘til almost done adding the minced garlic and the tomatoes in the final minute; reduce heat to low
  • stir in the seasonings and then add the cooked cauliflower to the cooked ground meat, folding together gently
  • scatter all the shredded cheese across the top and stir in
  • optional: top each serving with a little chopped avocado

♥    ♥    ♥    ♥    ♥

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

♥  coleen

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Salmon Cakes

June 26, 2015 by

Salmon Cakes

Not as fancy as crab cakes, but higher up the gourmet rankings than a tuna melt, these Salmon Cakes make a quick, protein-filled lunch that can be dressed up or down, depending on your mood.

Dressing up?  Stack them with a poached egg and hollandaise sauce, along with a side of steamed or grilled asparagus.  Going casual?  Serve the salmon cakes in a salad with a vinaigrette and some goat cheese, or with a fried egg and a side of roasted vegetables.  These would go great with tartar sauce or remoulade.  Any way you plate these up, you’ll love these savory salmon cakes!

Salmon Cakes

Ingredients:

  • 1 (14.75 ounce) can of boneless salmon
  • 2 teaspoons mayonnaise
  • 1 teaspoon mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried dill
  • 1/2 cup chopped roasted bell peppers and onions (or 1/2 cup diced bell pepper and 1/2 cup diced onion, cooked in olive oil until soft)
  • 10 large crackers (use saltines, Ritz, or whatever plain cracker you have around)
  • 1 tablespoon butter
  • 2 tablespoons olive oil

Directions:

  1. Combine the salmon, mayo, mustard, celery salt, dill, peppers, and onions in a large bowl.  Crumble the crackers into crumbs and mix into  the salmon.
  2. Using a bowl or a cup (I used a half-cup measuring cup), pack the salmon mixture into 4 ounce portions.  Remove the salmon cakes from the cup and place them all on a plate.  Refrigerate for 30 minutes.
  3. In a large frying pan, heat the butter and oil together.  Cook the salmon cakes for about 8-10 minutes on one side over medium heat, until they have a nice golden crust.  Flip them carefully, and cook again for about 8 minutes.  Remove and serve warm.

Explore, experiment, enjoy! — Dana

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

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Sweet Potato-Turkey Burgers

June 23, 2015 by

We really enjoy grilled burgers! How about you? But rarely (haha…punny!) do we have a beef burger anymore…turkey burgers have become our favorites. However, they can easily become dried out. This recipe—with the addition of roasted sweet potato and black beans—is one that practically guarantees a moist result. And tasty? Oh yes!

The preparation of these burgers takes a little bit of time…but one way to cut down on the time is to roast the sweet potatoes at an earlier time when you already have something going on in the oven. (After cooling) they can be stored in the ‘fridge for a few days. Also, I always prepare a double batch of these, then quick freeze them (raw) on a baking sheet. Wrap ‘em up well when frozen and keep them on hand for a quick, healthy but oh-so-yummy meal!  Enjoy!

Sweet Potato – Turkey Burgers

2015-04-04 21.34.47

ingredients:

1 large sweet potato, cut into ½-inch cubes (approx 2 cups)
1 teaspoon olive oil
1 cup canned black beans, drained and rinsed
20 ounce pkg ground turkey breast
2 tablespoons minced garlic (I use jarred w/ oil)
2 tablespoons finely chopped fresh cilantro or parsley
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon chipotle powder (or more!)
1 tablespoon brown sugar (optional)
plenty of freshly ground black pepper

to serve: (options)
burger buns, or lettuce (Butter or romaine) leaves
sliced cheese (cheddar, jack, maybe something spicy)
thinly sliced tomato
thinly sliced red onion
avocado, sliced or mashed
condiments
sea salt, freshly ground black pepper

directions:

  • preheat oven to 400; line a large baking sheet with parchment paper (or foil)
  • put cubed sweet potatoes in a mixing bowl, add olive oil and toss to coat .  pour onto lined baking sheet and bake for approximately 20 minutes ‘til they are just tender.  remove from oven (keep the oven on)
  • combine the cooked sweet potatoes and black beans in a food processor or blender—pulse just a few times ‘til just combined but still a little chunky
  • combine the ground turkey and seasonings in another large bowl
  • add the bean/sweet potato mixture to the meat and seasonings; use your hands to mix together ’til just combined
  • refrigerate the mixture for 15 minutes to firm up
  • with slightly damp hands, shape into patties and place on the lined baking sheet: 1/4 cup for sliders (bake for 15 minutes)…1/2 cup for small burgers (bake for 22-23 minutes)…1 cup for he-man sized (bake for 26-27 minutes) testing to make sure they are cooked through
  • serve burgers warm with assorted toppings, condiments, and buns or lettuce wraps

♥    ♥    ♥    ♥    ♥

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

♥  coleen

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Roasted Chickpeas

June 19, 2015 by

Roasted Chickpeas

I’m a nibbler.  Are you?  I can sit for an hour with a book, popping snacks into my mouth!  If you are a nibbler like me, it’s best to have some healthy treats around the house.  Popcorn is usually my go-to, but this recipe for Roasted Chickpeas may be my new favorite!

Get two cans of chickpeas (or do you like to call them garbanzo beans?).  Pick out your favorite flavors to add:  curry powder, a spice rub, a lemon pepper shake, even taco seasoning or a Ranch dressing packet.  Mix, roast, crunch!  These guys are like healthier Corn Nuts.  Yum!

Roasted Chickpeas

Ingredients:

  • 2 cans chickpeas
  • 2 tablespoons olive oil
  • 2 teaspoons (or more) of your favorite spice powder mix – see above for ideas

Directions:

  1. Drain the chickpeas and rinse in a colander.  Let dry for about half an hour.
  2. Preheat oven to 400*F.
  3. In a bowl, mix together chickpeas, oil, and spices.  Add salt if your spice mix doesn’t include it (curry powder never has salt in it, so you will want to add about half a teaspoon of salt.)
  4. Line a baking sheet with parchment paper or aluminum foil.  Spread out the chickpeas into one layer and place the sheet pan on the middle rack.  Bake for 20 minutes.  Stir to make sure they’re not sticking or burning, then bake for another 15 minutes or so (maybe another 5 minutes more or less, depending on your oven.)
  5. Remove from the oven and let cool, then munch away!

Explore, experiment, enjoy! — Dana

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

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Mediterranean Topping for Fish

June 16, 2015 by

Sometimes I think that I could be a pescatarian!  (A pescatarian is simply someone whose diet does not include meats or poultry but does include fish.)  Seafood and fish are just so much more to my liking lately than meat.  This eating lifestyle falls easily into our healthy but oh-so-yummy POV since it—for the most part—is high protein, low fat.  As with meat, it is important to purchase the highest quality fish that your budget can afford.

This recipe is really quick to put together!  And it is on the lighter side…making it a nice choice for the warmer summer months.  And, cooked on the stovetop…not the oven…will keep the kitchen (and the cook!) cooler.  We enjoyed this with tilapia fillets but it would be great with cod or flounder or sole…or even shrimp!  Enjoy!

Mediterranean Olive Topping for Fish

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ingredients

4 teaspoons olive oil, divided
1 small red onion, cut into half moons
8 ounces baby bella mushrooms, thickly sliced
2 cups grape tomatoes, halved
1 heaping tablespoon garlic, finely minced
1/2 cup pitted green olives with juice, halved
4 skinless tilapia filets (approximately 4 ounces each)
lemon pepper seasoning

directions

  • heat 2 teaspoons olive oil in large saute pan over medium-high heat
  • place onion pieces in pan and saute for 3 minutes or so, ‘til starting to soften
  • add mushrooms in a single layer and cook, without stirring, for about 5 minutes ‘til they begin to brown on one side
  • stir and make sure each is flipped over; cook about 5 minutes more ‘til other side is browned, too
  • add tomatoes (cut-side down) and heat for another 3-4 minutes
  • reduce heat and add garlic, stirring gently for just one minute
  • remove from heat; season w/lemon-pepper seasoning, and stir in green olives; remove to a separate bowl and keep warm
  • using the same pan, heat remaining 2 teaspoons olive oil over medium heat
  • season the fish with sea salt & lemon pepper seasoning on both sides and place in the pan
  • cook for 3-4 minutes ‘til nicely browned, gently turn and cook another 2-3 minutes’ don’t overcook!  fish is done when white throughout…no longer transparent
  • remove to a serving platter and top with the vegetable mixture

♥    ♥    ♥    ♥    ♥

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

♥  coleen

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Protein Powder Cookie Bars

June 12, 2015 by

Protein Powder Cookie Bars

Have you ever used protein powder?  My husband loves the stuff, so we always have a few mongo-sized tubs of it in the pantry.  There are  dozens of varieties – whey, casein, hemp, or pea, to name and few – and as many different flavors, though for most recipes, I would suggest you stick with vanilla.  When you need a sweet treat (and come on, we ALL do sometimes) but don’t want to feel overly guilty, whip up a batch of these Protein Powder Cookie Bars.

Sometimes you know you need protein and you just don’t want to fry some eggs or eat that leftover chicken breast.  Protein powder to the rescue!  I’m normally a champion of whole foods, but sometimes there really is better living through chemistry.  This recipe comes together completely in the food processor and takes just a few minutes to make.  Hold out for the bars to firm up in the fridge or freezer, and you have a candy bar that doesn’t break the calorie bank.  This is totally customizable and deserves a go.  Ready?

Protein Powder Cookie Bars

Ingredients:

  • 1 cup roasted, salted almonds (leave skins on for extra fiber)
  • 1/2 cup coconut oil
  • 2 cups oats
  • 1 cup protein powder (vanilla casein or whey both work here)
  • 1/2 cup shredded coconut
  • 1/2 cup mini chocolate chips

Directions:

  1. In the food processor, add the coconut oil to the almonds and make almond butter.  Then add the ingredients, one by one, and mix after each addition.
  2. When you have a mixture that feels like heavy, wet sand, pour it out into a metal loaf pan.  Flatten it out with your hands or a spatula and freeze or refrigerate until very firm.  Cut into 4″ x 1″ bars.  (You could go crazy and drizzle these bars with melted chocolate!)  Store in the fridge or freezer until ready to eat.

Explore, experiment, enjoy! — Dana

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

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