gluten free chocolate muffins (easy!)

really moist and delicious!!! These actually made 9- 12 normal sized muffins and mine took more like 20 -25 minutes . Remove while still warm or they may stick if using silicone pans.

found here 

http://healthyisalwaysbetter.tumblr.com/post/6583755120/lessthan300kcal-triple-chocolate-chunk-muffin

Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins

Ingredients:

1 3/4 c oats (I used Bob's gluten free oats)

•  3 egg whites
•  3/4 cup unsweetened cocoa
• 1/2 cup unsweetened applesauce
• 1 tsp. vanilla extract
• 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
• 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup hot water
• 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia OR (I used 3/4 cup sugar)
• 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.

In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.

Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.

Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.

Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!Cool muffins before removing from pan. ENJOY!!!

Servings: 12 Big Muffins or 24 Smaller Muffins

Calories: 116 Calories Per Muffin or 58 Calories Per Muffin -- however if you use real sugar it comes to about 164 per muffin when making 12 depending on which chips you use--

*drooling*

Quinoa black bean soup

a nice different way to have a quinoa and black bean recipe! I found this online, but changed it slightly. For a spicier version you can increase the spices using the larger amount--but I need it to be less spicey for my rosacea . And you may want to increase them slowly. I mixed the left overs with some chili and it was GREAT  ON PASTA!

IngredientS PASTA--IF YOU WANT TO SERVE IT ON PASTA COOK SOME UP TO PUT IT ON! 2/3 cups dry quinoa, rinsed well (if you don't have the pre-rinsed kind) 1 can black beans, rinsed and drained 1 small onion 4 cloves garlic 6 oz. fresh baby spinach or some frozen 3 carrots (sweet potatoes would also be good in this!) 15 oz. can diced tomatoes 4-6 cups vegetable broth (I made my own , see below) -If pressed for time buy veg broth 1-2 tsp. cumin 1-2 tsp. oregano 1 -2tsp. chili powder Cilantro for topping Salt and pepper as desired Directions save time by buying your vegetable broth For my vegetable broth: I just threw in some cabbage leaves, carrots,  2 celery stalks, parsley and a  green onion, and a few slices of purple onion.  Cooked about 40 minutes and then threw out the veggies and kept the broth (actually I did save the carrots for the soup) Cook quinoa in a small saucepan according to package directions. Meanwhile, dice onion and carrot. Mince garlic and roughly chop spinach. In a stockpot over med-high heat, saute onion, carrot, and garlic with cumin,  chili powder, oregano and salt for about 7 minutes. Add vegetable broth, , and tomatoes with juice. Cover and bring to a light simmer. Reduce heat to med-low, add cooked quinoa, spinach, and black beans.  Let heat through for about 5-10 minutes. Season well with salt. Serve topped with chopped cilantro. Ps. If you prefer to try the original recipe it is here:  http://www.thegardengrazer.com/2012/05/quinoa-black-bean-soup.html she adds extra water , beans, quinoa and more of the spices NOTE--the quinoa tends to absorb the liquid the longer it sits so you may want to add more water

protocolo a very nice Spanish wine with a bit of a kick

We both enjoyed this Spanish red wine.. ..it is vibrant and has deep rich tones with a kick

chocolate strawberry avocado pudding

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TThis was fantastic!! I found the idea here: serves 4 In the online recipe she used raspberries http://recipestonourish.blogspot.com/ however it is easier to do it with strawberries because you don't have to strain out the seeds!! THIS IS SOOOOO gooooooD!!!

   1     one cup frozen strawberries (I may have used a bit more)

·          1 teaspoon fresh lemon juice – use Meyer lemons if you can

·          1-2 tablespoons filtered water

·         2 ripe avocados, remove skin and pit, quarter

·         ¼ - ½ cup raw honey (I use local raw clover creamed)

·        ¼ cup raw cacao powder (I use Divine Organics)

·        1 teaspoon gluten-free vanilla extract (I use Simply Organic

)Directions:

Place strawberries in food processor--blend well then add all the rest of the ingredients. Blend well and serve immediately because you used frozen fruit it is already cold and creamy. If you don't use frozen fruit you have to refrigerate a few hours. I toped mine with a bit of strawberries

Carolina Japanese style rice

We went to the farmer's market this weekend. This made us decide to cook up a nice veggie dish. We used some aromatic Carolina rice as well!

1 and 1/2 cup of dry uncooked Carolina white rice (or the kind you have on hand)
1 radish
1 small fresh garlic head
2 fresh green onions including the green part
8 cabbage leaves
2 small zucchini squash
2 small carrots
1/3 of a red pepper
2 fresh eggs
1/4 cup (approximately) of Braggs Amino (soy sauce can be substituted)
a bit of olive oil

Cook the rice as per the directions on the bag.  Chop up all the veggies. Saute the veggies in non stick pan or wok. Add the  2 eggs and  to the pan scrambling them up with the veggies and then add  the soy sauce--mixing well..  add the rice and stir until nicely combined and serve

Fava beans with garlic, onions and potato

 Love this!!

Fava beans
garlic bulb (head) and if fresh the green part that is attached
fresh green onions with greens
one small red potato chopped
olive oil
salt and pepper


Take beans out of the pod. Parboil for 3 minutes and cool quickly in ice water. Peel off the outer shell of the bean. Saute the red potato till brown (if you have this chopped really small it takes only 4 minutes or so). Add the chopped garlic head and green part, and the onions. Saute till these start getting tender--3 minutes or more depending on the heat. Add the fava beans and cook about 3-4 minutes. Serve with salt and pepper.

French toast in a mug (1 minute!) Fantastic

 FANTASTIC

I used a gluten free roll for this and it came out delicious.

1 Large roll or 2 slices of bread (chopped in 1 inch squares)
1 egg
1-2 tab of almond milk (or whatever)
cinnamon
maple syrup
strawberries

Place the cut up bread in a large mug.  Mix the egg and milk and pour over the bread. Sprinkle with cinnamon. Microwave for 1 minute.  Usually takes 1 minute and 20 seconds.Check to see if egg is done. If not continue for 10 to 20 seconds until done. Pour strawberries and syrup over it.

orange-cranberry braised cabbage from Southern living

This is a nice treat to have for cabbage!! I think I will have some sweet potatoes to go with it too.

Makes 6 servings. Hands on time 30 min (I did half of the recipe but I am giving the full one here)

1 medium head cabbage shredded or chopped
3 tbsp olive oil
one 6 oz package sweetened dried cranberries
1 tsp orange zest
3/4 cup orange juice
1/2 cup rice wine vinegar
1 tbsp honey (I may have used more)
1 tsp salt
1/2 tsp pepper
1/2 tsp freshly grated nutmeg if desired
3 tbsp butter if desired

Cook cabbage in hot oil in a dutch oven over med high heat, stirring constantly 5 min or until tender (I had bigger chunks so took longer).  Stir in cranberries and next 7 ingredients. Cook, stirring often, 6-7 min or until liquid is reduced by half. Remove from heat and stir in butter if using.

Fossi--a nice smooth Chianti

 There are not a whole lot of Chianti brands that I enjoy. But this is a nice smooth one from Italy.

vegetable alfredo (with pasta GF)

 This was delicious and I think it will be one of our favorite dishes. The veggies are baked in the oven.

 Ingredients

1 cup of chopped cauliflower
1 cup or so of chopped broccoli
1 zucchini squash chopped
1 red bell pepper chopped
1 yellow  bell pepper chopped
1 large eggplant peeled and chopped
one rounded teaspoon of minced garlic
oregano (dried)
basil (dried)
sea salt
olive oil
balsamic vinegar
a jar of classico light creamy Alfredo
Bow tie pasta or the  curly type pasta as in photo (I used a corn pasta which is great!! for my GF)

Preheat oven to 350 F.  Line a baking sheet with foil that has been sprayed with pam or something. Place all chopped veggies on pan. Drizzle olive oil and balsamic vinegar over the veggies. Sprinkle with sea salt, oregano basil and garlic.  Bake for 20 minutes and then stir every thing up. Bake another 20-25 minutes until veggies are done but still crisp. Mix with pasta and drizzle with alfredo sauce. DELICIOUS!!

outback style baked potatoes

I love Outback baked potatoes!! So here is  a recipe that mimics their potato. --a very nice salty crusty skin and fluffy on the inside.

Large baking potato (as many as you want)
butter (I may try some oil next time)
Sea salt (the large crystal kind)

Preheat oven to 425 F. Clean potatoes. Prick with fork. Rub with butter and sprinkle with the special salt. Cook for about 1 hour (I placed mine on a foil lined air bake sheet) depending on the sizes of your potato (one of mine was done at 50 minutes and the other at 60 minutes. I had to go out so when they were done I reduced the heat to 175 or so degrees and left them there.

 I like Outback's honey mustard sauce on my potatoes which comes with one of their chicken dishes. I had some Ann's (not sure how this is spelled with or without an E!) salad dressing that was a honey mustard and I used that---but you can serve it any way you desire!!!

Eastern bean salad found on pinterest

Delicious bean salad from

http://www.kalynskitchen.com/2009/02/recipe-for-middle-eastern-bean-salad.html

Ingredients:
1 can (15 oz.) black beans, rinsed well and drained
1 can (15 oz.) garbanzo beans, rinsed well and drained
1 cup chopped green onion (or less)
1 1/2 cup chopped fresh tomato (about 6 small tomatoes)
1 cup finely chopped fresh parsley

Dressing Ingredients:
3 T fresh-squeezed lemon juice
1/2 tsp. garlic puree (or use finely minced fresh garlic)
4 T extra-virgin olive oil (I used less)
1/2 tsp. salt
fresh ground black pepper to taste

Instructions:

One at a time, empty canned beans into a colander placed in the sink, rinse well with cold water until no more foam appears, then let beans drain well. (I sometimes blot them dry with a paper towel if they still seem wet.) Put well-drained beans into a plastic bowl.

While beans drain, chop green onions, tomatoes, and parsley and add to bowl. Whisk together dressing ingredients. Gently mix dressing into bean mixture, stirring just enough to combine and coat the ingredients with dressing. Let salad sit at room temperature for at least 30 minutes before servings, then season with more salt and fresh ground black pepper to taste.

Lemon Polenta

I like this as a dessert--plain and with fruit such a blueberries, or strawberries added.It is also good with dried cranberries.

1 cup of cornmeal (I used Bob's)
4 and 1/2 cup water
salt to taste (about 1/4 teaspoon or more)
juice of one lemon
lemon skin grated--I forget what you call this!
2-3 tab of brown sugar

Cook for 20 minutes uncovered stirring at times. Pour into pie dish and chill.  Serve cold alone or with frut.

IL Bastardo wine loved it

 An Italian Red wine--a bit heavier than some Italian wines--nice and smooth.This was a 2010.

Quick stove top Ratatouille vegan (family circle)

I found this recipe in my family mag. It is nice because it is stove top and cooks in 30 minutes. I served it on polenta , but I think I will try the left overs on pasta and see which I like best!


serve on polenta--below is herbed polenta

Makes 4 servings
2 tab of olive oil (I used less in my pan)
1 medium onion , diced in 3/4-inch pieces
2 clove garlic minced
1 eggplant (1 pound--I used little kind), diced into 3/4 inch pieces
1 red pepper, diced 3/4 inch pieces
1 can (14.5 ounce) fire roasted tomatoes, drained (I only had puree
2 zucchini (1 lb) diced 3/4 inch pieces
1 tsp fresh thyme (I used some dried thyme--a bit less)
1 can cannellini beans (15 oz)drained and rinsed (me-northern beans)
1/4 cup parsley, chopped (I was out)
3/4 teas salt or to taste
1/4 teas pepper
Polenta (optional)

1. Heat oil in large, lidded nonstick skillet on medium heat. Add onion and saute for 5 minutes. Add garlic, eggplant, red pepper; cover and cook for ten minutes. Mix in tomatoes, zucchini and thyme, cover again and cook for 12 minutes (I did less)
2. Stir in beans, parsley, salt and pepper and heat through.

serve with Polenta if desired. Here is the recipe for the polelnta

4 1/4 cups water
1 cup polenta (I USED THE HODGSON MILL'S YELLOW CORNMEAL or Bob's cornmeal medium)
2 teaspoons minced garlic
1 teaspoon salt
1 bay leaf
3 tablespoons chopped basil
2 tablespoons chopped Italian parsley(I had none)
2 teaspoons chopped oregano
1 teaspoon chopped rosemary

Bring the water to a boil in the cooker. Stirring, sprinkle the polenta into the water. Add the garlic, salt, bay leaf, half of the basil and parsley, the oregano and rosemary. (I JUST COOKED ON TOP OF THE STOVE FOR ABOUT 20 MINUTES ) stirring a bit off and on uncovered. 

Gluten free mug brownie

Ok --the one pictured above far surpasses the one below!! It is WAY BETTER AND SO TASTY so do not do the recipe below!! NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!
INSTEAD GO TO THIS LINK FOR A FAR BETTER MUG CAKE THAT IS GLUTEN FREE TOO:
http://nannykimsrecipes.blogspot.com/2013/02/cake-in-mug-then-dump-it-out.html#

 This picture is OF THE ONE i DON'T LIKE AS WELL and IF YOU STILL WANT IT THE recipe is found here: http://blogs.babble.com/family-kitchen/2011/10/03/gluten-free-two-minute-mug-brownie/

This is a bit toooooooo sweet for me and the consistency is not quite right,usE THE LINK AT THE TOP OF THIS POST FOR A BETTER RECIPE!!! WHICH IS THIS ONE  http://nannykimsrecipes.blogspot.com/2013/02/cake-in-mug-then-dump-it-out.html#  THIS LINK BRINGS YOU TO THE BEST RECIPE

 Below is my picture which was in a giant 2 cup mug--with a bite or so already sampled from it.but I DON'T LIKE THE ONE BELOW .....NOPE Good with peanut butter and vanilla added and I prefer just 2 tablespoons of brown sugar---also I like it cooked a bit less than a minute BUT IT STILL IS NOT AS GOOD AS THE LINK AT THE VERY TOP OF THIS POST)

 It is good with milk in it too (I used almond milk --

stacked tortilla with black beans

This was very good and fun to make. You make it in a spring-form pan and when it is down you remove the side and you have a nicely stacked tortilla.  I found this recipe here . I altered it a bit since I have to use corn tortilla's and not wheat. I also didn't use cheese.

Ingredients

• 4 flour tortillas (10 inches) (I used 8 inch corn ones)
• 2 tablespoons canola oil
• 1 large onion, diced
• 1 jalapeno chile, minced (remove seeds and ribs for less heat) (I just used some salsa instead)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 12 ounces beer, or 1 1/2 cups water I used part GF beer and part water.
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish (didn't have any)
• 8 ounces cheddar cheese, shredded (2 1/2 cups) (didn't use)

Directions

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes.(I didn't use as much liquid and I did add a bit of salsa). Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of springform pan (I used an 8 inch one); layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

I added picante sause on top and tomatoes and AVOCADOS. This was great!

Layered Eggplant and polenta

I found this at http://www.marthastewart.com/348932/layered-eggplant-and-polenta?center=852566&gallery=275563&slide=177626

This is nice because it does not use meat or dairy or gluten. We enjoyed it and I love eggplant. I changed a few things but you can go to the link for the original.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, cut into 1/4-inch pieces
• 4 cloves garlic, minced
• 2 pounds fresh or canned plum tomatoes,--I used one large can of Muir Glen Fire Roasted Crushed tomatoes.
• 1/4 to 1/2 teas of sugar 
•  pinch of red pepper flakes
• 2 bay leaves
• 1 1/4 pounds medium eggplant, sliced into 1/4-inch rounds
• 1 (16-ounce) log precooked polenta, sliced into 1/4-inch rounds

In one large pan saute garlic and olives until turning brown-in a bit of olive oil. Add tomatoes, sugar, pepper flakes and bay leaves. Add black pepper if desired. Simmer for ten minutes.

In another pan with a bit of oil, saute the sliced eggplant (I peeled mine too). Saute until limp and turning a bit brown.

IN a 9 inch square pan layer about 1/2 cup sauce, a layer of eggplant, a bit more sauce, a layer of polenta, sauce, eggplant, sauce, polenta, and sauce.

Cover with foil and cook 30 minutes at 400 degrees F then uncover and cook 15 more minutes letting onions caramelize and eggplant getting tender. Cool a bit before serving.

This made about 5 servings for us with Salad

Corned beef and cabbage for the crockpot or slow cooker

 I found this on line somewhere and the lady named Bev said she got it from a cook book , I believe. I think this was from Food.com  It came out very tender and it was very easy. It will serve about 5 . We have not had corned beef for years, but decided to have this tradition this week and we had it early!

Ingredients

1. 4 cups hot water
2. 2 tablespoons cider vinegar (I used some white wine vinegar)
3. 2 tablespoons sugar
4. ½ teaspoon fresh ground pepper
5. 1 large onions, cut into quarters
6. 3 lbs corned beef brisket ( with spices)
7. 8 small white potatoes or 8 small yellow potatoes, scrubbed and cut into quarters
8. 1 head cabbage, cored and cut into 10 wedges ( about 1 1/2 pounds)
9. 
   
10. Directins:Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
11. Place corned beef and contents of spice packet in the mixture.Scatter the potatoes over the top and along the sides.Cover and cook on high heat setting 4 hours.
12. Remove the lid and scatter the cabbage wedges over the top.Cover and continue cooking on high 3-4 hours longer, or until beef is tender.To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

Ps. I cooked some carrots to go with this

Crockpot Red bean Jamaican Stew (with sweet potatoes)

I found this recipe here: http://www.savvyvegetarian.com/vegetarian-recipes/jamaican-red-bean-stew.php and I made just some slight changes--I love sweet potatoes so I added extra. This is a nice crock pot dish. I LOVE THIS

Ingredients:

• 1 Tbsp extra virgin olive oil (I used less)
• 2 cloves garlic, minced
• 2 cups sliced baby carrots (I used less but used more sweet potato)
• 3 scallions, chopped
• 1 sweet potato, diced
• 1 (15 oz) can diced tomatoes, drained
• 2 tsp curry powder (I prefer 1 instead of 2)
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes (I omit-I like less of the heat)
• 1/4 tsp ground allspice
• Salt and freshly ground black pepper
• 2 (16 oz) cans dark red kidney beans, drained and rinsed* (I used one can of red beans and 1 of kidney beans)
• 1 cup unsweetened coconut milk (I used the light kind)
• 1 - 2 cups unsalted vegetable broth or water (I used water)
• Optional: 1/4 tsp salt or to taste

Directions:

1. Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
2. To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
4. Add the beans, coconut milk, and broth
5. Reduce heat, cover, and cook on low for 6 to 8 hours

Cooking Tips: Use light coconut milk or reduce the amount to 1/2 cup for less saturated fat and calories