I Love Pizza!!!

I love pizza.  I hate to admit it but it's the truth.  However, making my own crust from scratch can be hard since I work full time.  While walking through my local grocery store I found Bob's Red Mill Gluten Free Pizza Crust mix.  I figured I'd give it a shot.

I added some Quattro Fromaggio from Trader Joe's and some Sicilian chicken sausage and Crimini mushrooms and, VOILA!

OMG!!!  This was totally delicious!  I highly recommend the crust mix.

Gluten Free Pumpkin Muffins

I apologize; when school starts my teaching life tends to take over.  But I managed to make pumpkin muffins.  It's pumpkin time...I LOVE PUMPKIN ANYTHING!  So here's a recipe that I found a while back.  Unfortunately I can't remember where because I didn't bookmark it.  But here it is...Enjoy!

Pumpkin Muffins

Ingredients:
2 large eggs, at room temperature
1/2 cup pumpkin puree
1/3 cup maple syrup or honey
1/4 cup butter, melted
2 tsp vanilla
2 1/2 cups loosely packed almond flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 cup walnuts, pecans, or chocolate chips*

Directions:
Preheat oven to 325 degrees.
In a large bowl, mix all wet ingredients.
In a separate, mix all dry ingredients.
Add dry ingredients to the wet and mix till well combined and there are no lumps.
Add your * ingredients.  Pour into prepared muffin tin (I use silicone cups) to 2/3 full.  Smooth the tops.
Bake for 30 minutes or until golden brown and toothpick comes out clean.

 Makes 12 muffins.  I doubled the recipe since I purchased the LARGE pureed pumpkin.

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.

Home Made Pesto and Zucchini

Last night's dinner was summer fresh.  My basil plant has become a basil bush and something needed to be done before it took over my entire veggie garden and the basil leaves became bitter.  I also had 6 zucchinis that needed to be eaten.  I pulled out my spiral slicer and had a field day with the zucchini.  I love this gadget.  The problem is is that my husband loves it too and we are always "negotiating" who's going to actually have the fun!  Below is the the fruit of 'our' effort:

I had leftover chicken from last night to serve with it, but the zucchini was so good that those leftovers will have to wait until another time.  Here's the recipe.

Home Made Pesto and Zucchini

Ingredients:
4 medium zucchini, made into pasta via spiral slicer or julienne slicer.

Bring a large pot of water to a boil, add the zucchini and blanch for 2 minutes.   Remove noodles with a slotted spoon and place in a colander.  Immediately run cold water over them to stop the cooking.  Place onto a paper towel covered baking sheet and set aside until sauce in done.

Pesto:
2 c packed fresh basil leaves
1 tsp minced garlic
1/2 cup pine nuts
1/4 c + 2 TBSP extra virgin olive oil
1 tsp sea salt
1 pinch fresh ground black pepper
1/4 c fresh grated Parmesan  cheese

Place all pesto ingredients into a food processor and mix until smooth.  In a serving bowl, toss the zucchini noodles with the pesto.  I quartered small heirloom tomatoes and tossed them in as well.

Enjoy!

Chicken, Mushrooms and Spinach, Oh My!

I'm stuffed.  I ate way too much.  But it tasted so good and I couldn't help myself.  I got a recipe off of facebook today and tweaked it a bit.  Here's the picture:

...and here, dear foodies, is the recipe:

Ingredients:
2 pounds thin and boneless chicken breasts
1/2 bag fresh baby spinach
8 oz. sliced crimini mushrooms
1/2 c white wine
1/4 c olive oil
spices...1/8 tsp of:
 black pepper, onion powder, garlic powder
1 tablespoon each:
 parsley, sage, rosemary, thyme
8 oz. shredded cheese (I used Quattro Fromaggio from Trader Joe's)

Directions:
Preheat oven to 375.  Spray a 13/9" pan with non-stick spray.  Layer chicken into pan.  Cover with spinach and sprinkle with Kosher salt and coarse pepper.  Place layer of mushrooms on top.  Whisk together spices, olive oil and wine and pour over everything.  Lay a piece of aluminum foil on top but DO NOT SEAL.  Bake for 30 minutes; remove from oven and top with cheese.  Bake an additional 5 minutes, uncovered.

May the food gods have mercy on your soul!  Enjoy!

Enjoying Good Eats!

I wish I could eat leftovers all the time.  Unfortunately, in order to have leftovers, one must cook!  This morning I finished my beloved almond flour pancakes.

I actually hid the last four because they were disappearing from the fridge.  I was lucky enough to have them with my homemade plum jam, strawberries from my garden and some blueberries.  Total Nirvana!

Tonight we tried a recipe from The Paleo Kitchen Cookbook by Juli Bauer and George Bryant.  Juli has a wonderful blog called PaleOMG!  We made the The Perfect Burger and ate it with guacamole and fried parsnip.  PARSNIP!!!  Who knew???  You can find the recipe here, but I strongly suggest getting the cookbook.

Feel good in knowing that the recipes or suggestions I make do not get posted until they go through the true taste tester known as my husband.  This recipe is a definite make again!

Enjoy!

Bacon, Egg, Cheese Muffins

I found several recipes that I sort of combined to make these breakfast/snack muffins.  They are packed, I mean PACKED with protein.  When the school year starts, I will definitely be bringing these with me to keep me sustained during the day.  The coconut flour and almond flour provide the fiber needed.  AND they are delicious!

Ingredients:

9 eggs
1/3 C lite sour cream
1/4 C coconut flour
1 C blanched almond flour
3/4 tsp course salt
1 tsp baking powder
2 tsp dried onion
1/2 tsp baking soda
4 slices finely chopped turkey bacon
4 oz shredded cheddar

Instructions:

Cook bacon and cut into small pieces.  (you can use regular bacon but I like the flavor of Trader Joe's peppered turkey bacon).  With a mixer, beat eggs and sour cream until light and fluffy.

Mix dry ingredients separately and then stir into egg mixture with a fork until well combined.  Mix in bacon and cheese.  Pour into paper lined muffin tin and let sit for 5 minutes so flour can absorb moisture.  Bake at 350 for about 25 minutes or until set.

If you copy the recipe, let me know!  Would love to hear from those visiting my blog!  ENJOY!!!

P.S.  My scientific hubby needed a break down of the stats.  For those interested, per muffin:
2 g fiber
11 g protein
10 g fat
1 g sugar
4 g carbs
Eat with a salad and you get all the fiber you want!

Almond Flour Pancakes

The darling husband came back from a work trip to Japan last night and needed some comfort food this morning.  I decided to give the almond flour pancakes a try.  The original recipe came from Comfy Belly, but I changed it just a tad.  They were absolutely delicious!

I linked you to the recipe so I won't type it here.  Since, I used maple syrup as the sweetener, I served these with homemade plum jam (yes, I actually made jam) and defrosted froze blueberries.   OMG!

PIZZA!

Look what I found on The Unrefined Kitchen blog!!!!!  I am an extremely happy camper!  Pizza is MY FAVORITE FOOD!  The thought of never having it again was almost devastating (ok...so I may be exaggerating here).  But it has always been my favorite food.  Here's a great recipe: 

Note: This makes one, large pizza.

Pizza Crust (Grain-free)
Ingredients:
2 cups almond flour
 1 cup arrowroot powder
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. oregano
1/4 tsp. black pepper
3 eggs
1/2 cup almond milk

Directions:
1. Preheat oven to 425 degrees. Grease a round pizza pan (no holes) or cookie sheet. (I use a baking stone.)
2. Combine dry ingredients in a large bowl. Whisk to blend together.
3. Add eggs and almond milk to the dry ingredients. Mix well. (The batter will be runny–not like typical pizza dough.)
4. Use a spatula to spread batter onto greased pan.
5. Bake crust in preheated oven 8-12 minutes.
6. Remove crust from oven and top with sauce and desired toppings.
7. Bake for another 10-15 minutes. Enjoy!

*Note: the thicker you spread your crust, the longer you will need to bake it the first time.  It is recommend that you spread it thin or bake it long enough so that the middle is well done.

What's for breakfast?

I HAVE to eat breakfast.  Especially during the school year when I'm teaching.  However, toast is not going to cut it any more.  I'm not a real egg lover;  can't eat cereal, bagels or english muffins.  This was a true dilemma for me.  However, I found this recipe on the blog In Sonnet's Kitchen.  Whoa, quinoa (keen-wa) for breakfast?  How can I eat what I can't even pronounce correctly?  Well, here's why...

"Quinoa is one of the best sources of protein in the vegetable kingdom and is also rich in iron, potassium, vitamins, minerals, and dietary fiber. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. This makes quinoa the perfect main dish for vegetarian meals." 

So, I'm going to give it a shot.  I reminds me of oatmeal, which I love.  Hopefully this will be as satisfying as a Krispy Kreme donut~LOL!!!

Photo credit goes to Sonnet.