Pumpkin Muffins (Gluten Free)


INGREDIENTS

  • 1/2 cup butter (softened)

  • 1/4 cup honey

  • 1/4 cup light brown sugar

  • 1 teaspoon pure vanilla extract

  • 1 large egg

  • 1/2 cup pumpkin puree (canned puree)

  • 1 cup 2 tablespoons gluten free all-purpose flour

  • 1/2 teaspoon ground cinnamon

  • 2/4 teaspoons baking soda

  • 2/4 teaspoons baking powder

  • 2/4 teaspoons cream of tartar

  • 1/4 teaspoon salt

  • 1/4 teaspoon nutmeg

  • 2 tablespoons plant based buttermilk (1 1/2 tablespoons milk and 1/2 tablespoon lemon juice)

  • 1/2 cup chocolate chips (optional)

INSTRUCTIONS

  1. Preheat the oven to 350° F.

  2. Line muffin tin. (12 muffins)

  3. In a medium sized bowl, add the softened butter, honey and sugar.  Mix together for one minute.

  4. Add the vanilla extract and egg and mix well.

  5. Add the pumpkin puree and mix well.

  6. In a large sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, cream of tartar, salt and nutmeg.

  7. Add the wet ingredients mixture into the dry ingredients mixture and mix well.

  8. Add the buttermilk and mix until smooth.

  9. Fold in the chocolate chips (optional).

  10. Using a 1/4 measuring cup, scoop the batter into the twelve muffin liners.

  11. Bake for 18 minutes or until the muffins are set.


Buen provecho!

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Chickpea Roll

This is a very easy recipe to put together.  The only thing you want to plan ahead is to thaw out the pastry for about 40 minutes.  In the meantime you can be preheating the oven and making the filling.

This is a favorite of mine.  It has so much flavor, I really enjoy eating it.


INGREDIENTS

  • 1 puff pastry sheet (thawed)
  • 1 egg mixed with a tablespoon of water

FILLING:

  • 1 can of chickpeas (drained)
  • 1/4 cup chopped cilantro
  • 1 tablespoon chopped red onion
  • 2 tablespoons chopped  fresh green onions
  • 1 teaspoon lemon juice
  • 1/4 cup vegan mayo (I love Vegenaise)
  • Salt and pepper to taste

INSTRUCTIONS

  • Preheat the oven to 400° F.
  • In a food processor, add chickpeas and process for about 10 seconds.  We want the chickpeas to still be in small pieces and not a paste.
  • In a medium bowl, add chickpeas, cilantro, red onions, green onions, lemon juice, vegan mayo, salt and pepper and combine.  Set aside.
  • Open the pastry sheet and add the chickpea mixture to the center of the sheet.
  • Fold the sides of the sheet and place on parchment paper on a baking sheet.
  • Brush the egg wash onto the surface of the pastry sheet.
  • Bake for 25 minutes or until golden.
  • Let it cool for about 10 minutes and serve.

DO YOU ABSOLUTELY NEED TO APPLY THE EGG WASH?

The answer is no.  It gives it a nice golden color but other than that it is still very delicious.


Buen provecho!

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Banana Chip Muffins (Gluten Free)


WANT MUFFINS BUT WITHOUT THE GUILT OF EATING SWEETS?

I present you with a gluten free, nutritious recipe that will be become a staple in your house.  These banana muffins are perfect to have for breakfast, snack, dessert, for a birthday party or a special celebration.  I am so glad I was able to incorporate quinoa flour in the recipe because it adds a tremendous amount of protein and fiber.  Quinoa also has all nine essential amino-acids and other important nutrients.


INGREDIENTS

INSTRUCTIONS

  • Preheat the oven to 350° F.
  • Spray muffin cups or line with paper cups.
  • In a medium bowl, combine flours, baking powder and salt and set aside.
  • In a large bowl, combine oil, honey, vanilla extract, mashed bananas, and egg.
  • Using a spatula, fold the dry ingredients into the wet ingredients, until just combined.
  • Stir in the chocolate chips.
  • Spoon the batter evenly into the prepared pan, filling the cups 2/3 full.
  • Bake for 15-20 minutes, or until a wooden pick inserted in the center comes out clean.
  • Cool for 10 minutes in the pan or wire rack.

These muffins have such beautiful consistency and I bet no one would tell they are gluten free and packed with great ingredients.

Buen provecho!

 

 

 

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How to Pickle Red Onions

Red onions are packed with nutrients and can help improve your immune, nervous and digestive system.

Having pickled onions ready in your fridge is great because it adds so much flavor to the meals.  You can add it to sandwiches, burgers, wraps, in Mexican dishes, on avocado toast, with meat, and more.  It is easy to make, quick and you can add any spices of your liking or other vegetables as well.


INGREDIENTS

  • 2 red onions
  • 1 1/2 cups water
  • 1 1/2 cups distilled vinegar (or apple cider vinegar)
  • 1 teaspoon salt
  • 1 tablespoon coconut sugar (you can substitute for honey or regular granulated sugar)
  • 1/2 teaspoon dill weed (or any other spice you prefer)
  • A pinch of white pepper

INSTRUCTIONS

  • Add water, vinegar and salt to a pot and boil.  Stir to dissolve.
  • Add sugar, dill weed and white pepper (and any other spices you’d like).
  • Slice the onions.
  • Transfer the slices to a glass jar.
  • Pour the hot liquid over the onions and let them cool for about 30 minutes.
  • Cover with a lid and store in the fridge.

WHAT OTHER VEGETABLES CAN YOU PICKLE?

You would be surprised if you knew that many vegetables and fruits can be pickled.  Such as green beans, beets, bell peppers, asparagus, cauliflower, carrots, fennel, ginger, garlic, mushrooms, radishes, tomatoes, peaches, berries, and many others.  It is really simple and delicious.

Buen Provecho!

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Lemon Vanilla Wafers (Gluten Free)

These wafers are simple but decadent, and the best part is that they are made using wholesome ingredients.


INGREDIENTS

  • 1 1/2 cups almond flour
  • 1/2 cup potato starch
  • 3/4 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/4 cup avocado oil (or any neutral oil)
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon lemon extract
  • 1 tablespoon lemon zest

INSTRUCTIONS

  • Preheat the oven to 325° F.
  • In a medium bowl, add almond flour, potato starch, coconut sugar, baking soda cream of tartar, salt, and combine well.
  • In a small bow, whisk together avocado oil, egg, vanilla extract, lemon extract and lemon zest.
  • Fold the dry ingredients into the wet ingredients until just combined.
  • Using a medium size cookie scooper, scoop the dough and place them on a baking sheet.
  • Bake for 30 minutes.
This recipe makes about 16 wafers.

Wafer’s dough

WHY IS ALMOND FLOUR A GOOD ALTERNATIVE TO REGULAR FLOUR?

It is a great alternative to wheat flour because it is low in carbohydrates and contains many nutrients, especially it is rich in magnesium, vitamin E and prebiotic dietary fiber.  It can be found at most grocery and health food stores.

Buen provecho!

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Cucumber Salad (Dairy Free)

When I think of summer, I think of a nice refreshing cucumber salad in a hot humid day.  This salad has so much flavor and it is very revitalizing.  It is easy and quick to make.  Some of the ingredients are in season and easy to find.


INGREDIENTS

  • 2 cucumbers
  • 1 cup vegan mayo (I like the brand Vegenaise)
  • 2 tablespoons red onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh dill, chopped
  • 1 tablespoon lemon juice
  • Salt to taste

INSTRUCTIONS

  • Peel the cucumbers and with a spoon, scoop out the seeds.
  • Cut the cucumbers in small pieces and set aside.
  • In a medium bowl, mix together Vegenaise, onion, garlic, dill, lemon juice and salt.
  • Add the cucumber pieces and combine.

Vegenaise with fresh dill.

If you prefer not to use vegan mayo, you can use vegan unsweetened yogurt and it will give it the same creamy consistency.

Buen provecho!

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Almond Chocolate Chip Pancakes (Gluten Free)

These pancakes are completely guilt free, in my opinion.  Made with wholesome ingredients and, oh so delicious!

I usually make a big batch and when cooled, I place them in a freezer bag and freeze them.  This way I can have a quick but nutritious breakfast ready for my hungry kids (and self).

*This recipe makes about 12 small pancakes.

INGREDIENTS

INSTRUCTIONS

  • Pre-heat the skillet over medium-low.  (I prefer cast iron skillets)
  • In a medium bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, flax meal, and cinnamon).
  • In a small bowl, whisk together the wet ingredients (milk, maple syrup, lemon juice, vanilla extract and eggs).
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Add the chocolate chips and combine.
  • Add butter to the skillet.
  • Using a 1/3 measuring cup, scoop out the batter onto the warm skillet.  Cook until small bubbles form on the top of the pancakes or until the bottom is golden, and flip.
  • Cook the other side for about 1 to 2 minutes.
  • Serve and drizzle your favorite syrup on top.  Add fresh fruit or jam.


We are big pancake lovers in our family, so I try to ensure that if we are to eat some foods consistently (a couple of days a week) then it must have good quality ingredients that are nutritious and also very tasty.

WHY DO I ADD FLAX MEAL TO A LOT OF MY RECIPES? 

Flax seeds are packed with nutrients, such as protein, fiber, omega-3 fatty acids, as well as some vitamins and minerals.  The more nutrients we can add to our meals the better health we will have overall.

WHY IS CEYLON CINNAMON BETTER?

Ceylon Cinnamon contains health promoting properties such as anti-inflammatory, antioxidant, antimicrobial effects.  As opposed to regular (cassia) cinnamon, Ceylon cinnamon it does not contain a harmful ingredient called coumarin, which can be harmful to the liver if consume in large amounts.


Buen provecho!

 

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Vegetable Pasta Bolognese

This is a rich and flavorful pasta that it’s great if you are having guests over.  You can accompany it with a green salad and a fresh baked loaf of bread.


INGREDIENTS

  • 2 cups cooked elbow pasta (I really like this gluten free brand)
  • 2 tablespoons olive oil
  • 3 cloves garlic (chopped)
  • 16 oz. baby bella mushrooms
  • 1/4 cup chopped onion
  • 1 carrot (chopped)
  • 1 stalk of celery (chopped)
  • 1 cup beefless meat (Gardein)
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Nutritional Yeast
  • 1/2 cup white wine
  • 3/4 cup unsweetened coconut milk (canned)
  • 1/2 cup tomato sauce
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup shredded mozzarella (I prefer vegan)
  • Fresh parsley to garnish

INSTRUCTIONS

  • In a 6qt. Dutch oven, heat oil over medium-high.  Add garlic, mushrooms, onion, carrot, and celery and stir to combine.
  • Add salt and pepper to taste.
  • Add onion powder, garlic powder and nutritional yeast and stir.
  • Cook until the vegetables are browned and the liquid has evaporated, stirring occasionally.
  • Stir in veggie meat and wine; simmer until the wine has evaporated.
  • Pour in the coconut milk, tomato sauce and stir.
  • Add the Italian seasoning and more salt and pepper, to taste (if needed).
  • Stir in the cooked pasta, mozzarella and combine.
  • Serve and top with fresh Italian parsley.

Buen Provecho!

 

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Zucchini Chocolate Chip Muffins (Gluten Free)

These super easy to make muffins require very little work, no special tools, just essentials that you probably already have at home.  Perfect to take on picnics or on the go!

INGREDIENTS

INSTRUCTIONS

  • Pre-heat the oven to 350° F.
  • Grease twelve muffin cups, or line with paper muffin liners.
  • Combine almond flour, baking soda, salt, and flax meal in a medium bowl.  Set aside.
  • In a small bowl, add the eggs, coconut oil, honey, and vanilla extract and mix well.
  • Grate the zucchini.
  • Using a paper towel, press down on the zucchini to remove excess moisture.
  • Add the wet ingredients to the dry ingredients and mix until well combined.
  • Add the zucchini and chocolate chips and combine.
  • Fill prepared muffin cups 2/3 full.
  • Bake for about 20 minutes.  (Insert a toothpick in the center of a muffin to ensure that it is cooked through).

Buen provecho!

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Hearts of Palm, Watermelon and Avocado Salad

This delicious salad is perfect for a warm day.  It has the lightness of the hearts of palm, the sweetness of the watermelon, the creaminess of the avocado, and the rest of the ingredients make a fresh combination.  It is very simple to put together and great to bring to a potluck.  The lime juice will preserve the avocado and the rest of the ingredients.

INGREDIENTS

  • 1 14oz. can hearts of palm (drained and cut into 1/2″ pieces)
  • 1 cup cherry tomatoes (cut in halves)
  • 1 ripe avocado
  • 2 green onions (sliced)
  • Juice of 1 lime
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 2 tablespoons cilantro (chopped)
  • 1 watermelon seedless wedge
  • 2 tablespoons red onion (chopped)
  • 2 tablespoons Parmesan cheese (optional)

INSTRUCTIONS

  • Add all ingredients to a medium bowl and combine well.
  • Serve.

 

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