Inspired

I have stumbled upon a great food blog called veggiesandyoga. I was inspired by this post. I made a simple fudge like recipe.

Here is the cast

of characters (a la Pioneer Woman): Coconut oil, Coconut Milk (1/2 can.) 1/4 bag of chocolate chips, 1/2 bag dark chocolate chips. Melt slowly in microwave on low.

Pout into a dish with wax paper for easy removal.

Place dish in freezer.

Wait.

I'm trying this other coconut oil, but it has an odd after taste, like red hots, and I don't know that I really like the flavor. I will be going back to Spectrum brand.

Gluten free Chili Lime Burrito

Good afternoon world! For lunch I made chili with a little bit of this and a little bit of that. Check to be sure all your ingredients are gluten free if that is important to your health, if not, don't worry be happy. This is not an induction friendly recipe but it could be easily, just switch out the peas with some diced celery. Also, instead of garbanzo beans you could go with chopped bell pepper. Peppers are a berry and do have some carbs in them but are not a legume so I think you can have 1/2 to 1 cup of those a day and still be in the realm of a low carb diet. You can use this simple, easily adaptable base over brown rice, stir fried vegetables, or roasted squash. The great part is that it warms up very well.

Gluten Free Chili Lime Burritos

Protein and vegetable base:

1/2 pound of ground beef

1 can low sodium diced tomatoes

1 can garbanzo beans

1/2 cup frozen peas

1 can of low sodium SW garbanzo beans

Sauce:

1/4 cup of enchilada sauce.

juice of 1/2 lime

Dash of Louisana hot sauce

Capful of Tamari sauce

2 tbsp. butter

2 tbsp. coconut oil (Spectrum brand)

Seasoning:

1 tsp. McCormick Ground Chipotle chili powder

1/2 tsp. Trader Joe's garlic powder

1/2 tsp. McCormick Chili powder

1 tbsp dried parsley flakes

dash ground white pepper

To serve:

Sour cream

Lime juice

Sprouts

Sliced olives

Method:

1. Brown ground beef in coconut oil, season the meat with salt and pepper.

2. Add vegetables

3. Add sauce.

4. Stir and simmer until done uncovered in a medium pot on medium heat.

5. If using, warm corn tortillas in the microwave.

6. Plate: Put small amount of bean sprouts in center, add a dollop of sour cream. (Knudsen please) add 1-2 tablespoons of chili filling.

Roll up into a burrito.

Enjoy!

Do you have a favorite chili recipe? If so tell me about it.

Gluten Free Blackberry Lemon Muffins

Happy Birthday to me! Its a gluten free birthday. Its a gluten free muffin birthday. I have adapted a recipe from "Just Like Mom Made" (pg. 211 "Lemon-Raspberry Muffins) to gluten free by using Bob's Red Mill All Purpose Gluten Free flour. There is dairy in this recipe. Use fresh blackberries for the best result.

The recipe:

2 cups Bob's Red Mill all purpose baking flour

1 cup C&H granulated sugar

1 tablespoon Clabber Girl baking powder

1/2 teaspoon iodized salt

1/2 teaspoon cinnamon

2 room temperature eggs lightly beaten

1 cup room temperature buttermilk

2/3 cup corn oil

1 teaspoon McCormick lemon extract

1 cup fresh blackberries (optional)

Butter to grease the muffin tin

Method:

Pre-heat oven to 325 degrees F.

Grease 12 cup muffin tin with butter around rims of cups.

Line tin with silicon or papers cups.

Combine dry ingredients: flour, sugar, cinnamon, baking powder and salt in a large bowl, whisk gently until no cinnamon streaks and it is well mixed.

In a small bowl put the wet ingredients: buttermilk (use a wet measure not a dry) the oil, and lemon extract. Add the eggs and with a fork or small whisk gently combine until the egg yolk is incorporated.

Add the wet ingredients to the dry ingredients slowly, gently whisking them together until just combined. Don't over beat. Allow to rest for at least a minute.

Put the berries into the bottom of the tins. Make sure you have the same number of berries in each cup or else they won't cook in the same amount of time.

Scoop 1/4 cup of the batter into each cup.

Bake for approximately 25 minutes. Check the muffins at 20 minutes for doneness, if they are too dark tent with foil to prevent burning.

The recipe makes about 12 muffins without fruit, 16 muffins with fruit.

We enjoyed ours with butter.