Chicken, Bacon, Dates and beet greens. Total yum! A recipe I’ll share next week!
This week I’ve been exploring some new recipes from some of my favorite food bloggers. All of them are gluten and refined-sugar free. I wanted to share some of these fantastic recipes with you today. Enjoy!
- Slow-Cooked Coconut Ginger Pork: The juice this dish produces in the crockpot will blow your mind. It is so succulent. About 30 minutes before it was done cooking, I threw in some baby spinach and sliced carrots which added a nice nutritional punch, plus some color. If you do grains, you could serve it over rice. Otherwise serve it in a bowl. You’ll want to drink the liquid for sure!
- Rosemary Spaghetti Squash Egg Nests: I’m realizing that I have quite a few vegetables I’ve avoided over the years because of some less than pleasant early experiences with them as a child. Spaghetti squash was one of them. However when I saw this recipe from the Urban Poser, I knew I needed to give it another chance. I am SO glad I did. This is awesome, and quite filling. One is more than enough to fill you. Next time I make it I’ll prepare the nests ahead of time, and then I can cook them with the egg inside when I’m ready, and I can keep the yolks gooey (they cooked solid before the nests were done.) This makes a great breakfast or even dinner.
- Red Chicken Coconut Curry: OK, this one is one of mine. But it’s a meal that comes together SO quickly, that I had to include it. In 20 minutes, dinner is done!
- Blueberry Pumpkin Pie Protein Shake: It’s pumpkin pie in a glass. No lie. I’m not even all that big a fan of pumpkin pie, but I LOVE this shake. And the best part is that it leaves me full and totally energized all morning.
- Coconut Cream Pie Larabar Recipe: I’m a big fan of Kind bars, and typically prefer them to Larabars. But when I was in the grocery store this week I was starving and saw these in the checkout line so I picked one up. TOTAL yum! Because I don’t love the price on any of these bars I quickly looked up a recipe on how to make them at home. This one is great.
- Cinnamon Bun Muffins: This is the first recipe I ever made from the Elana’s Pantry food blog, and it’s still one of my favorites. (I replace the agave with 100% pure maple syrup.) Make them. You can thank me later!
Do you have some favorite gluten and refined-sugar free recipes? Please share them in the comments!
Posted in breakfast, crockpot, dinner, Gluten Free, Paleo, Refined Sugar Free, snacks
Tagged beet greens, Breakfast, chicken, crockpot, dinner, food, gluten free, healthy, lunch, muffin, Paleo, quick and easy, quick and easy recipe, recipe, recipes, refined sugar free, spaghetti squash
Just a little shout out first to John Boyd and his Coffee Pot Cooking blog. He blogged about adapting both my slow cooker “roast” chicken recipe, as well as my slow cooker black bean and brown rice chili recipe, so that they are cooked in a coffee pot! No lie. He actually cooks in his coffee pot. BRILLIANT in my opinion. Go check him out and comment! Great stuff going on over there. 🙂
Today I was in the mood for muffins. Now I recently picked up a bag of flaxseed meal, and discovered that it’s a natural appetite suppressant. Did you know that? It was news to me. And this morning the boys and I decided that banana muffins sounded good, so the result was this recipe with bananas, flax seed, and my beloved whole wheat pastry flour, which is the BEST for healthy baked goods that aren’t heavy. Try them and let me know what you think!
Banana Flax Oatmeal Muffins
1 1/2 cups whole wheat pastry flour
1 cup flaxseed meal
1 cup oatmeal
1/2 cup oat bran
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 cup chopped walnuts
1 1/2 cups raisins
2 egg whites
1 whole egg
3/4 cup milk
1 tsp vanilla
- Preheat oven to 350 degrees F. Grease 24 muffin cups (or line with paper liners.)
- In a large mixing bowl, combine flour, flaxseed meal, oatmeal, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, walnuts, and raisins.
- In a separate bowl, mash bananas. Then, add egg whites and whole egg, and beat lightly. Add milk and vanilla, and combine well.
- Add wet ingredients to dry ingredients, and mix just until blended (do not overmix!)
- Spoon batter evenly among 24 muffin cups.
- Bake for 20-25 minutes or until toothpick inserted in center muffin comes out dry.
- Cool on wire racks.
- Serve. We like it with honey!
Now John, tell me true…can you make these in a coffee pot?
September 1, my beloved Starbucks started selling the Pumpkin Spice Latte once again. Now while I am normally a black coffee purist, I must admit that I have an unhealthy obsession with the Pumpkin Spice Latte. All those fall flavors are just outrageously good together, and I find myself missing them in the summer when they’re not available.
This year, however, my family is on a stricter budget due to the economy, just like everyone else. However I don’t need to give up my favorite treats altogether! Here are my home versions, and you can make enough for your entire family, for about the price of one serving at Starbucks!
Pumpkin Spice Cupcakes
Pumpkin Spice Cupcakes
1 box spice cake mix
2 cups pure pumpkin puree (I take it from the large can so I can make the lattes too)
1 cup chopped pecans
1/4 cup butter or butter substitute (such as Smart Balance), softened
1/4 cup brown sugar
1/4 cup rolled oats
2 Tbsp flour
- Preheat oven to 350 degrees.
- Combine spice cake mix, egg, pumpkin, and pecans in a bowl until combined.
- Evenly divide mix among 12 muffin cups.
- In a small bowl, combine butter, brown sugar, oats, and flour.
- Evenly divide brown sugar mixture among 12 muffins, spreading over the top of the pumpkin batter.
- Bake at 350 degrees for about 25-30 minutes, or until tester comes out clean.
- Cool on wire rack.
- Serve, preferably with pumpkin spice lattes.
While your cupcakes are in the oven, whip up a pumpkin spice latte to enjoy with it!
Pumpkin Spice Latte
Pumpkin Spice Latte
2 Tbsp Pumpkin puree
1/2 cup milk
1 cup heavy cream, divided
2 Tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp ground cloves
1 tsp vanilla extract
2 cups strong black coffee (I like to brew this in a french press)
1 Tbsp powdered sugar
1/8 tsp pumpkin pie spice
- In a blender, combine the pumpkin, milk, 1/2 cup of cream, brown sugar, cinnamon, nutmeg, cloves, and vanilla until smooth.
- Transfer mixture into a saucepan, and heat on low until warm and frothy, stirring occasionally. Remove from heat.
- While pumpkin mixture is heating, brew the coffee.
- In a small bowl, put the remaining 1/2 cup of heavy cream, 1 Tbsp powdered sugar, and 1/8 tsp pumpkin pie spice. Whip with whisk until soft peaks form.
- Pour 1/2 cup of pumpkin mixture into each cup. Top with black coffee.
- Top each drink with heavy cream, and a sprinkling of nutmeg and cinnamon.
- Serve at once.
Eat your heart out, Starbucks!