Sunday, September 14, 2014

Gluten Free Pumpkin Nut Muffins

1 1/2 c Tom Sawyer Gluten Free Flour
1/2 c buckwheat flour
1/2 t salt
1/2 t baking powder
1 t baking soda
1 t cloves
1 t cinnamon
1 t nutmeg
3/4 c coconut oil
3/4 c maple syrup
2 eggs
1 15-ounce can pumpkin

Topping:
3 T Tom Sawyer Gluten Free Flour
3 T coconut oil
1/2 t cinnamon
1/4 c demera sugar
1/4 c chopped walnuts or pecans

Preheat the oven to 350 degrees and line muffin pan with muffin papers. Begin with the topping: Combine the flour, coconut oil, demerara sugar, chopped nuts and cinnamon in a small bowl. Set aside. Move on to the muffins: In a medium bowl, whisk together the flours, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside. In a separate bowl, combine the coconut oil, maple syrup, eggs, and pumpkin. Mix well. Pour into flour mixture  and mix with a spatula until just combined. Fill each muffin tin about ¾ full. Sprinkle topping evenly over batter. Bake for about 30 minutes. Let the muffins cool on rack for about 10 minutes, then turn out onto rack to cool completely.
 
Adapted from Once Upon a Chef

Monday, July 21, 2014

Super Green Smoothie

I love the low-fat B green power smoothie at Paradise Bakery because, not only is it delicious, but it also gives me an energy boost without caffeine. I decided to try making something similar at home.

1 large handful of baby kale leaves
2 cups rice milk

Blend in a blender 1-2 minutes until pureed. Add:

1 ripe banana
1 cup pineapple (I used crushed but want to try frozen)
ice (I filled to top of blender)

Blend another 2-3 minutes until smoothie-licious!

Makes 3-4 servings.

Tuesday, July 15, 2014

Gluten Free Italian Style Meatballs

This recipe passed the family taste test with flying colors! I actually froze half the meatballs and used only 1 jar of marinara sauce and 1 pound of spaghetti to feed a family of 4.

3/4 cups gluten free oats, blended to a flour
1 1/3 pounds ground beef
1 3/4 pounds ground turkey
1 teaspoon salt
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon pepper
1 teaspoon basil
1 egg
Garlic infused olive oil
2 jars (907 g each) Kirkland Signature marinara sauce
2 pounds gluten free pasta, prepared (I used brown rice spaghetti)

In a large bowl, using your hands, combine until fully incorporated the oat flour, ground beef and turkey, spices, and egg. Let mixture sit for at least 10 minutes. Using the meat mixture, form meatballs and place on plate or baking sheet until ready to use. Heat the garlic-infused olive oil in a large skillet over medium-high heat. Working in two batches, place about half the meatballs into the hot skillet. Brown each side of the meatball, gently rotating them every 3 minutes. Place browned meatballs into an oven safe casserole dish. Cover and place in 250 degree oven for at least * 30 minutes. Pour marinara sauce over meatballs and continue cooking in oven, covered, for at least another 30 minutes. Serve of cooked pasta.

* I cooked the meatballs for an hour before adding the sauce.

Adapted from Family Spice

Tuesday, June 10, 2014

Gluten Free Spanish Rice

This recipe was adapted from Food.com
 
1 (14 1/2 ounce) can stewed tomatoes
1 3/4 cups chicken broth or water
1 1/4 cups uncooked long-grain brown rice
1 tablespoon garlic-infused olive oil
1 1/2 teaspoons chili powder
3/4 teaspoon oregano
Diced green, red, and/or yellow peppers
Chopped green onions

In a saucepan, combine first 6 ingredients. Bring to boil; reduce heat. Cover and simmer 40 minutes or until rice is tender. Garnish with peppers and green onions.

Saturday, June 7, 2014

Gluten Free Puerto Rican Shredded Pork

2-3 pounds boneless sirloin pork roast, or sirloin tip roast
1 tablespoon avocado oil
1 tablespoon garlic infused olive oil
1 tablespoon cumin
1/2 tablespoon coarse salt
1 teaspoon oregano
4 oranges, juiced or 1 cup freshly squeezed orange juice
4 limes, juiced

In a large skillet over medium-high heat, warm the avocado oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker. Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side. Turn the slow cooker on low, and set the timer for 8 hours. After 8 hours, remove pork and shred using two forks on a large cutting board. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot. Let it cook another 15-30 minutes. Serve the shredded pork in lettuce wraps, rice tortillas, or corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.

This recipe was adapted from Puerto Rican Shredded Pork

Saturday, April 5, 2014

Peace and Tranquility

I appreciate all the support for my blog and want to thank all my readers for visiting and leaving comments. I started this a few years ago for myself because I wanted a place to keep track of my rosacea symptoms and treatment ideas. It has since morphed into a Gluten-free and Low FODMAP recipe board as well. I want to throw one more ingredient into the mix with a music video that my brother and son recorded. I enjoy watching it frequently because it calms my spirit, especially when I reflect on my mom's recent passing and my dad's new journey without her.

Say Something violin cover by Ethan Rose

Saturday, February 15, 2014

Hawaiian Pork Roast

This can be made in a slow cooker or oven. Either way, the end result is delicious. You can change the type of pork roast and bacon as well depending on your preferences. Here's what I used...

3 pounds boneless pork sirloin roast
8 ounces Applegate Naturals uncured Sunday bacon (from Sprout's Market)
Hawaiian salt to taste (about 1 tablespoon)

Line the bottom of the roasting pan or slow cooker with the bacon. Place the port roast on top of bacon and sprinkle with the Hawaiian salt. Cook on low for 6-8 hours or cook in the oven at 325 degrees for 1 1/2 to 2 hours.