My Mom's Gluten Free Chocolate Muffins

Yummy!!!! I'm a lucky girl!😍
My mommy made me gluten free chocolate muffins with zero added sugar. 
The sweetness came from bananas and vegan chocolate Shakeology.😋
And they are sooooooooo good!!!!!

Honestly, you could easily leave out the oil.  They were super moist and you probably wouldn't have missed it much. Perfect little snack before we head to the pool.

Happy Baking!

Sarah

My Mom's Gluten Free Chocolate Muffins 

2 eggs

1/4 cup oil

3/4 cup almond milk

2 overripe bananas, smashed

1 tsp baking soda

1 tsp baking powder

1/4 cup peanut flour

1/4 cup soy flour

1/4 cup coconut flour

1 scoop Vegan Chocolate Shakeology

Mix the dry ingredients in a medium bowl and set aside.   Add the wet ingredients and stir only until combined.  Do not over mix.  

Bake 350 for 15 minutes or until a toothpick comes out clean.  

Makes 12 muffins (less than 2 grams carbs each)

Shrimp Stir-Fry in a Flash

Dinner tonight was a quick shrimp stir-fry.  And a BIG hit!!!  You can serve it over rice or eat it just on its own.  So yummy!

And super simple!!!

Happy Cooking!

Sarah

Shrimp Stir-Fry in a Flash

1 lb of shrimp, peeled & deveined 

1 T olive oil

3 cups shredded Napa cabbage

1.5 cups shredded carrots 

1.5 cups snap peas

1 red bell pepper, sliced

1/2 cup Trader Joe's Island Soy-Yaki Sauce (probably the healthiest "teriyaki" type sauce I've found) 

In a large frying pan over medium high heat, stir-fry the veggies in olive oil for 5-7 minutes until crisp tender and cabbage has wilted.  Put the veggies to the side, add the shrimp into the pan and cook until done.  Then add everything back to the pan with the sauce and stir to combine. 

Easy peasy!!!  Hope you enjoy!

Taco Seasoning

It's simple… Why purchase taco seasoning in a packet with additives and preservatives when you can make your own and just a matter of minutes?
Feel good about the food you feed your family.
And let the kids do the measuring!!
They'll love it!
You can use this recipe anytime it asks for a taco seasoning packet.

Happy Cooking!!!
Sarah

Homemade Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon dried oregano1/2 teaspoon paprika1 1/2 teaspoons ground cumin1 teaspoon sea salt1 teaspoon black pepper

Mix all the ingredients together in a small bowl. 
Store in an airtight container.
This recipe is the equivalent of 1 packet of seasoning, good for 1 lb of lean ground turkey or beef. 

And if you want to stick with some black beans and taco meat, then make yours into a salad.  Yum!

Lightened Up 7-Layer Dip

SUPERBOWL SUNDAY - Lightened Up

Here is a lighter version of a 7 -Layer Dip that is heavy on fresh veggies and uses nonfat refried beans and low-fat yogurt instead of sour cream. 

As a lifelong connoisseur of taco dips, I can attest to its tastiness. You might like to make it with spicier beans and add sliced black olives or chopped jalapeño.

Happy Cooking and Enjoy the big game!!
Sarah

Lightened Up 7-Layer Dip

2 medium ripe avocados

2 Tbsp. fresh lime juice

1 dash sea salt (or Himalayan salt)

1 dash ground black pepper

8 oz low-fat plain Greek yogurt

2 tsp. all-natural taco seasoning, no salt added

1 (15-oz) can nonfat refried beans, warm

4 medium tomatoes, chopped

1 yellow pepper, chopped

1 bunch green onions, ends trimmed, sliced thin

2 Tbsp. shredded cheddar (or pepper jack) cheese (½ oz)

Instructions:

Mash avocados in a medium bowl.

Add lime juice, salt, and pepper; mix well. Set aside.

Combine yogurt and taco seasoning in a medium bowl; mix well. Set aside.

Top serving platter with beans, avocado mixture, yogurt mixture, tomatoes, peppers, green onions, and cheese.

Serve with baked tortilla chips. 

Yummy!!

Gluten and Dairy Free Turkey Meatballs

Every New Year I set goals - not resolutions - benchmarks I want to hit in different areas of my life.

And in the realm of nutrition, I wanted to test my food sensitivities.

You see,  I've been eating Clean now for over 2 years, following the 80/20 rule most of the time, sometimes 90/10. I've cut out all dairy aside from yogurt & cheese. But now I want to discover if I have more food sensitivities than I know.

You see, I've always had sensitive acne prone skin. In high school I was on acutane. When I was pregnant, my breakouts were AWFUL!!! And even now, with my super clean diet, I still breakout. I've done everything the dermatologists have recommended, and I've boiled it down to food allergies/intolerances or hormones.
So now it's time to rule out food groups. Gluten & dairy free for 30 days!!!
I know...sounds like torture for a foodie like me.
But if it helps me to be my best self, than its worth a shot!!

So here's my first attempt at a gluten and dairy free meatball.  I usually use wheat bread soaked in milk as part of my meatball mix.  But not here!!  And everyone LOVED them!  In fact, I hardly have any left for my lunch tomorrow.  Ha!

A good problem to have I guess. 
So give them a try this week.  I hope you love them as much as we do!
Happy Cooking!
Sarah

Gluten and Dairy Free Turkey Meatballs

1 tablespoon of olive oil

1 lb of ground turkey (I found organic on sale)

1 large egg

1/2 medium onion, grated (or use your food processor)

2 cloves of garlic, minced ( I have a garlic press I love)

1 tsp himalayan salt

1/2 tsp freshly ground pepper

1 tsp dried oregano

1/4 cup almond flour

 Preheat your oven to 350 degrees.  Line a cookie sheet with aluminum foil and parchment paper for easy clean up. 

Add the garlic, onion and spices to a large mixing bowl. 

Then add the almond flour and egg.  Mix thoroughly with a fork until well combined.

This allows for an even distribution of all of the flavors.  This is the secret to a perfectly seasoned meatball.  Yum!

Now form them into golf ball sized meatballs.  Heat 1 T of olive oil in a nonstick skillet over medium heat. 

Brown them evenly on all sides and transfer to the cookie sheet. 

Bake at 350 degrees for an additional 10-15 minutes.

Don't they look yummy?????

Add the meatballs to your favorite sauce, or eat them just as is. 

I roasted off some spaghetti squash earlier in the day as a simple gluten free substitute to pasta.  Plus, it gives me a ton more servings of veggies for my day! 

Now that's a delicious bowl of gluten and dairy free spaghetti and meatballs.  Yummo!  Enjoy!!

Crockpot Chicken Lentil Stew

How about a nice bowl of chicken lentil stew on a cold winter day???

Well this one is easy, clean, healthy, hearty, and delicious. 

I love my crockpot.  Like really, really love it.  I try to make anything I can in there.

And lentils are perfect in the crockpot. 

 

This is so simple and delicious!!

You could absolutely make variations with different spices you use too.

Mine is pretty basic to keep the kids interested, but don't be afraid to spice things up!! 

Happy Cooking!!

Sarah

Slow Cooker Chicken Lentil Stew

1 pound of lentils, sorted & rinsed

1.5 lbs boneless, skinless chicken thighs

2-3 carrots, sliced

3 stalks celery, sliced

2 cloves garlic, minced

1 small onion, chopped

1 can (15.5 oz) of diced tomatoes

1 bag coleslaw mix 

salt and pepper to taste

Enough water to cover everything (about 6 cups depending on the size of your slow cooker).

1 tablespoon of better than bullion chicken base (optional - I found mine at whole foods)

Throw everything in the slow cooker and cook on high for 6-8 hours.

Before eating, remove the chicken, shred it, and return it to the soup.  

I topped mine with a little pizza seasoning and red pepper to spice it up!!

Enjoy!

Overnight Crockpot Pumpkin Spice Steel-cut Oatmeal

I love making my oatmeal in the crockpot!!!

I set it up before bed, and voila!!!  It's ready when I wake up!!

My go to recipe is a banana blueberry but I wanted to try something more seasonal.  So I thought I would make a Pumpkin Spice version.

It smells amazing and tastes delicious!!!

Hope you enjoy!

Happy Cooking,

Sarah

Overnight Crockpot Pumpkin Spice Steel-cut Oatmeal

4 cups water

1 1/2 cups steel-cut oats (not quick cooking)

3/4 cup canned unsweetened pumpkin 

2 tsp vanilla

2 T maple syrup

1 tsp cinnamon

1/8 tsp each nutmeg, cloves, and ginger

Combine all ingredients and cook overnight on low for 6-8 hours. That's it!

Enjoy!!!

Vegetable and Feta Egg Casserole

Dish is so simple! You pick your favorite vegetables, top it off with some cheese, and pour some beaten eggs over the top. You can make versions for yourself and for your kiddos. Everything can be made ahead of time for the entire week. It's like an omelette, only baked in a pan with less chances of messing it up! I hope you enjoy it as much as we do!!!

Happy Cooking!

Sarah

Vegetable and Feta Egg Casserole

(This version serves 4)

8 eggs

1/4 cup water

Salt & pepper to taste

Cooking spray

1/4 cup crumbled feta

1/2 red bell pepper, chopped

1/2 medium onion, chopped 

1 cup sliced mushrooms

3 cups baby spinach chopped 

Start off by sautéing the pepper, onion, and mushrooms in a non-stick pan over medium heat. 

Meanwhile, spray a small rectangular pan (mine's a 7.5"X11") with cooking spray and set aside. 

Whisk together the eggs, water, salt & pepper.  Also set this aside.

When the vegetables are done sautéing, you can place them evenly over the bottom of the pan. 

Next layer the chopped spinach (uncooked) then the feta.

Lastly, top off with the beaten egg mixture.

Tap the pan a few times to get rid of air bubbles.  It will look like there's not enough egg, but that spinach will shrink up to nothing.  Top with foil. 

 Cook in a preheated over at 350 degrees for 40-50 minutes or until the eggs are set. 

Yummy!!!!  Serve immediately or save it for a quick & easy weekly breakfast or snack.  

If you are following the 21 day Fix or Fixate meal plan, each serving is 1 red and 1 green. (Not enough cheese to count)

Enjoy!

Honey Mustard Chicken Salad - 21 day Fix Approved

I love chicken salad, but I'm always looking for a leaner version NOT loaded with mayo.  I had heard of the 21 day Fix version in the Fixate cookbook, and I thought "okay, I'll try it."   I'm not normally a honey mustard fan, so I wasn't too excited.  BUT LET ME TELL YOU, this is AMAZINGLY DELICIOUS!!!  

I couldn't wait to eat it again today!  So yummy, you've got to give it a try! 

Happy Cooking!

Sarah

Honey Mustard Chicken Salad

(my version adapted from the Fixate Cookbook - serves 2)

1 1/2 cups of shredded cooked chicken, breasts or thighs (I used leftovers from a homemade soup, but my crockpot chicken recipe is perfect for this too!)

1/4 green apple, chopped

10 red grapes, cut in quarters

1/4 cup of sliced almonds

1 batch of my Honey Mustard Dressing (recipe below)

First, start with the dressing. 

Honey Mustard Dressing

1/4 cup of 2% Greek Yogurt

1 HEAPING T of whole grain mustard

1 T raw honey

1 T rice vinegar

2 T olive oil

Add the first 4 ingredients to a medium sized bowl.  Whisk together.  Then slowly add in the olive oil, while continuing to whisk.

 

Whisk until well combined.  Season with salt and pepper. 

 Add the other ingredients to the dressing.

Stir together until dressing is equally distributed.  Enjoy over a salad, as a wrap, or a sandwich. 

Makes 2 servings - in 21 day Fix containers, each serving is 1/2 orange, 1/2 blue, 1 red, 1/2 purple (add greens and yellows according to how you serve it). 

So delicious!!!  Enjoy!

Spiralized Cucumber Greek Salad

I love any kind of Greek salad or anything with Feta cheese, for that matter.

So when I saw this idea, I couldn't wait to put my own spin on it!!!

All my favorites in one dish with a fresh, flavorful herb dressing.  Yum!!

Hope you enjoy it as much as I do!

Happy Cooking!

Sarah

Spiralized Cucumber Greek Salad

1 large english cucumber, or 2 large regular garden cucumbers, Spiralized using whatever veggie spiral gadget you've got

1 cup of grape tomatoes, sliced in half

10 kalamata olives, pitted & sliced

1/4 cup sliced pepperochinni

1/4 cup crumbled feta cheese

1/3 cup herb dressing (recipe below) 

Toss everything together, season with salt & pepper if you would like, and serve!!

Stays good in the fridge for 3-4 days.

Enjoy!!

Fresh Herb Dressing

1/4 cup fresh mint

1/3 cup fresh parsley

1 clove of garlic

1/2 lemon, juices

1/4 cup red wine vinegar

1/2 cup olive oil

Himalayan Salt & freshly cracked pepper to taste 

Pour everything into a mini blender & blend.  Dressing will stay emulsified in the fridge and can be stored up to a week.  It's great on any kind of salad.