Blueberry Muffins

OMG for grain free muffins!!! Not only are they delicious, they're PURPLE!!!

The recipe came out of the Grain-free Gourmet cookbook, which I use quite frequently.  I wish these authors had a blog but they do not.  However, here is a recipe I found online that is VERY similar to the ones I made.  The only difference is that I simmered the blueberries until some of the juice started to escape.  Hence, the color.


These muffins are a great breakfast treat. 

Cinnamon Bun Muffins

Today's breakfast!  Recipe is from the Coconut Flour Cookbook.  This cookbook is absolutely wonderful.  In act, I have both of Erica Kerwien's cookbooks.  The recipe for the muffins can be found here.

Notice one is missing already???

Seven-layer Lasagna

Zucchini has been my staple during this summer.  I really thought I had enough.  But while I was looking through the Grain-free Gourmet cookbook, I found this recipe.  I swear, there was NO ZUCCHINI TASTE to be had.  It was absolutely delicious!  Out of respect for the author (and copyright laws) I will not post the recipe.  However, you do not need to be a rocket scientist to figure this out. 

I sliced the zucchini lengthwise, not in rounds.  My favorite shredded cheese is Quattro Formaggio from Trader Joe's.  I also used jarred sauce and added to it.  All I can say is WOW!!!

Let me know how you make yours!!!

Enjoy!

Coconut Flour Buns

The almond rounds I've been living off of are wonderful.  However, when you eat one, you shouldn't eat nuts for the rest of the day due to the fat content.  I needed a substitute and found it in the coconut flour buns.

I found this recipe online and do not have the person's name to attribute it to so I apologize for that.  Beware that this bun is dryer than one made with almond flour so big bites won't work.  It will force you to take smaller bites which is healthier anyway.  I have 1/2 of a bun for breakfast due to the high fiber content.  I just can't eat more than that.  Try it with jam or an egg.  Delicious!

Ingredients

• 6 large eggs
• 3/4 cups Coconut flour
• 1 stick Butter, melted (or 1/2 cup Ghee or oil))
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 tablespoon Water

Note

I used muffin top pans that I found online.  You can find them here.

Directions

1.	Mix dry ingredients in a bowl.
2.	Add eggs, butter and water to dry ingredients and combine.
3.	Use a baking sheet lined with parchment and make patties the size of buns. (See note section)
4.	Bake at 325 for 30 minutes. Slice in half.

Chocolate Cip Cookie Fix!

I haven't had cookies, cake, muffins, etc., in what seems like decades.  This woman needed a fix.  I used the recipe found in the Healthy Coconut Flour Cookbook found in the column on the right.  Just click on the book and it will take you to its direct link on Amazon.  FYI...I'm not getting anything for endorsing her book; I just don't feel comfortable posting the recipe without the author's permission.  But trust me, the book is worth every penny!!!

Beef and Broccoli

What do you do when you're in a Chinese food kind of mood but can't eat rice?  You start to experiment.  What an incredible meal we had last night.

I was fortunate to have a hungry husband who was willing to help out.  He did a great job making the cauliflower rice this meal was served on (we baked it in the oven for 15 minutes).  The wonderful thing about cauliflower rice is that it picks up the flavor of whatever you cook it with.  AND IT'S FAT FREE!!!  You can find the recipe for the rice here.

Beef and Broccoli
(serves 6)

Ingredients:
 3 tbsp cornstarch, divided
1/2 cup water plus 2 tbsp
1/2 tsp garlic powder
1 1/2 pounds boneless round steak or charcoal chuck steak, cut into 3 inch strips
3 tbsp olive oil, divided
4 cups broccoli florets (I use a lot of broccoli)
1 medium sweet onion cut into wedges
1/3 cup reduced sodium soy sauce
2 tbsp brown sugar
1 tsp ground ginger
hot cooked cauliflower rice

Directions:
1. In a bowl, combine 2 tbsp cornstarch, 2 tbsp water and garlic powder until smooth.
2. Add beef and coat with mixture.
3. In a large skillet over medium-high heat, stir-fry beef in 2 tbsp olive oil until beef is cooked through; remove and keep warm.
4. Add 1 tbsp of olive oil to pan and stir-fry broccoli and onion until broccoli begins to get soft; about 4-5 minutes (you don't want broccoli to be like mush...)  Return beef to pan when broccoli reaches desired tenderness.
5. Combine soy sauce, brown sugar, ginger, remaining cornstarch and water and mix until smooth.  Add to pan and cook for 2-3 minutes.

Serve over rice and enjoy!

Tomato, Onion and Eggplant Gratin

I found this recipe in People Magazine.  It looks incredibly yummy and pretty easy as well.  If you're not an eggplant lover, zucchini will make a good substitute.

Ingredients:

1 small egplant, sliced in 1/4 inch rounds
3/4 tsp Kosher salt, divided
2 tbsp olive oil, divided
2 small onions cut into 1/4 inch rounds
1 clove garlic, crushed
2 plum tomatoes, sliced in 1/4 inch rounds
1/4 C grated Parmesan cheese

1. Sprinkle eggplant slices with 1/4 tsp salt.  Cook in 1 tsp olive oil in a large skillet over medium-high heat for 4-5 minutes.  Flip after 3 minutes.  Make sure both sides are golden brown.

2. Sprinkle onions with 1/4 tsp salt.  Cook in 2 tsp hot oil in a large skillet over medium-high heat for 4-5 minutes, just until they starts to brown, turning after 2 minutes.

3. Rub garlic clove over interior of 9 inch pie plate.  Arrange tomato, onion and eggplant slices alternately, to form 2 concentric circles.  Sprinkle with remaining salt; drizzle with remaining olive oil.

4. Bake covered for about 20 minutes or until heated through and tomatoes are soft but still hold their shape.  Remove baking dish from over and uncover.  Turn broiler to HIGH.

5. Sprinkle with cheese and broil for 2 minutes or until golden and bubbly.  Serve warm or at room temperature.  Serves 4.