Zucchini Rice Flour Muffins

After my mother in law gave me a bag of rice flour, I had some experimenting to do! I had never used it before. Can't say it's my favorite flour (NO comparison to coconut flour- yummm!), but it did the trick. Hubby came home to these fresh out of the oven, and ate 5 before returning to work, so I guess they're keepers? Not super sweet, just a simple, healthy, gluten free snack.

Zucchini Muffins

1 1/2 cups rice flour
1 teaspoon cinnamon
1 cup xylitol or 1/2 cup raw honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup coconut oil, melted
2 free range eggs
1 cup zucchini, shredded
1/4-1/2 cup organic raisins (these added a wonderful sweetness to them)
1 cup nuts (optional)
1/2 teaspoon vanilla extract
Combine all ingredients except zucchini, raisins and nuts in mixing bowl. Beat at medium speed scraping bowl, until all is blended. Mix zucchini, raisins and nuts in with a spoon. Pour into greased (grapeseed oil) muffin tin or cupcake liners. Bake at 350 degrees F for about 15 minutes (mini muffins) or 20-25 minutes (reg muffins) or until a wooden pick comes out clean. Makes 1 to 1 1/2 dozen.

Chocolate Almond Ice Cream (Dairy Free)

Yum, yum, yum!!!! It's delicious- try it!

3 cups Thai coconut milk (NOT lite)
2/3 cup cocoa
6 Tbsp raw honey
1 tsp organic vanilla extract
1 tsp pure almond extract
1/4 cups almonds, coarsely or finely chopped

Mix all ingredients except almonds in blender. Mix in almonds with a spoon. Turn ice cream maker on, and pour mixture in, churning for 15-20 minutes. Store in freezer.

**You could mix this recipe up by changing out the almond extract/almonds for peanut butter, or adding chunks of dark chocolate or shredded coconut... the possibilities are endless!

Banana Cake With Sour Cream Frosting

Easy to make cake, delicious with the frosting or without! Could even use the batter in muffin cups!

Banana Cake with Sour Cream Frosting

• 2 cups whole wheat flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup (1 stick) unsalted butter, room temperature (organic)
  
• 1/2 cup raw honey
  
• 2 large free range eggs
• 1 1/4 cups sour cream (organic, if possible)
  
• 1 1/3 cups mashed ripe bananas (about 3 large)
• 2 tablespoons fresh lemon juice
• 2/3 cup powdered cane sugar or powdered xylitol
  
• 1 8-ounce package cream cheese, room temperature (organic if possible)
• 1 teaspoon organic vanilla extract
  

Preparation

Preheat oven to 350°F. Lightly butter and flour 13 x 9 x 2-inch metal baking pan. In medium bowl, combine flour, baking soda, baking powder and salt. Using electric mixer, beat butter and honey in large bowl until blended. Add eggs and beat until fluffy. Mix in 3/4 cup sour cream, bananas and lemon juice. Add dry ingredients to banana mixture and beat until well blended. Transfer batter to prepared pan.

Bake cake until top is golden and tester inserted into center comes out clean, about 30 minutes. Cool completely on rack. (Can be prepared 2 weeks ahead. Cover cake and freeze. Thaw before continuing.)

Beat remaining 1/2 cup sour cream, powdered sugar/xylitol, vanilla and cream cheese in large bowl until well blended. Spread frosting over cooled cake.

Coconut Apple Nut Raw Food Balls

Just whole food yummy goodness! This recipe was inspired by my friend Julie, who cracked the "Larabar" secret. I wanted to try them using real apples... and well.... the bars didn't work quite right, but these balls are just as delicious! It was a good disaster. ;)

2 1/2 cups dates

2 organic apples, sliced or shredded (with skins)

2 tablespoons cinnamon

1 cup almonds

1/2 cup walnuts or pecans, coarsely chopped
1/2 cup flax seed, ground fresh
3 to 4 cups unsweetened shredded coconut

Grind almonds to a fine meal by pulsing in your food processor or blender. Set aside. Mill flax seeds, and also set aside.

Soak dates in warm water for a few minutes (until soft) and drain. Process in food processor or blender (may need to add a tiny bit of water to the blender). Add apples and cinnamon. Process until apples are fully incorporated and as small as they will get. You can finish the rest in your processor, or transfer to a bowl and mix by hand.

Add almond meal and flax, mix well. Add walnuts/pecans and pulse just a few times to mix in. Stir in coconut. Shape dough into balls and store in freezer.

Chicken and Quinoa Pilaf

An easy dish I threw together... we really liked it! Enjoy :)

4 hormone and antibiotic free chicken thighs (would work with breasts or drummies too)
1-2 onions, diced
1/2 bag frozen organic mixed veggies
2 tablespoons grapeseed oil
3-4 cups organic chicken stock (learn how to make your own here)
1 cup quinoa
sea salt
pepper

Heat oil in pan over medium heat. Add chicken and onions and cook covered for a few minutes. Flip chicken and add 1 to 2 cups stock, cover and cook until done. Add veggies and quinoa- AROUND the chicken and poor 2 cups stock over top. Season with salt and pepper. Cover and cook until quinoa is cooked, about 10-15 minutes.

Chocolate Quinoa Cookies

This recipe was given to my Husband by a patient of his in Green Bay, Katie Nelson. (www.katienelsonmusic.com). It is really delicious! I've heard that baking with quinoa flour is tricky, as it is a little bitter tasting, but this cookie was moist and almondy, and the frosting was creamy and delicious- a wonderful combination! You could, of course, mix in another flour if you felt it was bitter tasting, but our entire family just loved them! Thank you Katie!

Quinoa Cookies

preheat oven 375 degrees

1 & 3/4 sticks of organic butter
1/2 cup of raw honey (coconut nectar works too)
1 free range egg
1/2 t vanilla
1 t almond
1 & 1/2 - 2 c of Quinoa flour
1/4 t baking powder
a few grinds of sea salt ( 1/8 t?)

at this point : taste it and see if you would like to add a bit more honey or almond extract.
It will have a slightly bitter taste because of the quinoa.
should be a slightly soft cookie dough- I had no problem scooping it and it staying in little balls:)
add
1/3 cup shredded coconut (no sugar added)
1/2 cup of whole walnuts

Bake them 8-10 minutes.
You will see around the bottoms beginning to get brown and then it's just a minute or 2 more... till the tops get slightly browned.

they will not flatten out. so I recommend making smaller cookies.

They are very fragile so be careful....

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Cacoa Frosting:

3 T softened Organic butter
2 T raw honey
1/3 cup of Raw Organic Cacao powder
1 grind of salt (if you don't use salted butter)
1/4 t of Organic Vanilla extract
rice, coconut, almond or reg milk to get it to your favorite consistency

mix together

will be a fluffyish dark chocolate frosting- may still look a bit separated but don't worry , it will melt on cookie.

Put the frosting on center of cookie before the cookies have cooled and they it will melt down the edges and look fudgie delicious ;)

Coconut Orange Cake

This cake is gluten free, dairy free and could be egg free if you used an egg replacer. It is heaven. Most coconut flour desserts, in my opinion, are heaven. But this is song-worthy heaven. Sing along with me.... I'm in heaven, heaven... and my heart beats so that I can hardly speak...... yup, this cake is heaven.

Coconut Orange Cake

Ingredients

6 free range eggs
¼ cup coconut oil, melted
¼ cup coconut milk, a mix of the cream and liquid
6 Tablespoons raw honey or other sweetener
1 teaspoon organic vanilla extract
½ teaspoon orange /lemon zest (I used orange, hence the title)
½ cup coconut flour
½ teaspoon baking powder (aluminium free)
½ teaspoon sea salt
juice of ½ medium orange or lemon or other

Directions

Take your eggs out of your refrigerator and allow them to come to room temperature. Preheat the oven to 350 degrees. Melt coconut oil. Whisk the eggs, coconut milk, honey, vanilla and orange zest together.
Combine coconut flour, baking powder and sea salt. Stir the dry ingredients into the wet. Pour coconut oil into batter and mix until all lumps are gone.
Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 20-30 minutes, until browned on top and a toothpick comes out clean.
After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange /lemon half right over the whole cake, making sure to evenly distribute the juice.

Coconut Topping

Ingredients

½ cup coconut oil, melted in a glass bowl
2 teaspoons of raw honey
1 packed teaspoon orange zest
½ teaspoon organic vanilla extract
pinch of sea salt

1-2 tablespoons unsweetened flaked coconut

Directions

Mix all ingredients into warm coconut oil. Place in fridge just to cool down a little, maybe 5 or 10 minutes. Stir well and pour 'glaze' over warm cake, letting it soak in.

Eat slowly, and enjoy your little taste of gluten free heaven.

Easy Garlic and Onion Lentils

Super easy, super healthy, super frugal.

Serves 4

1/2 bag lentils, rinsed
2 onions, chopped
2 large garlic cloves, minced
2 Tbsp Grapeseed oil
4 cups purified water

Saute garlic and onions in oil until tender. Add water and lentils and cook until soft.
:)

Chicken Tortilla Soup

This is one of the soups I make with my homemade chicken stock I've been making. My freezer is stocked now that I've been making it, and the soups are awesome! (learn how to make it here)

12 cups free range chicken broth

1 onion, diced

1 hot pepper (don't forget to remove seeds!)
1 green pepper, diced

1 14.5 oz can diced organic tomatoes

1/2 bag black beans soaked and cooked (drain only half the liquid), or 2 14.5 oz can blk beans, rinsed

5 organic free range chicken drum sticks

1/2 bag of frozen organic corn

2 limes juiced

Salt and ground pepper

Chili powder- just add to your desired taste

Place all ingredients in your stock pot or crock pot and cook until done :) Once the chicken is cooked, remove meat from bones and place back in your pot.

Top with:
Avocado
Raw Cheddar
Organic sour cream
Organic blue corn chips, crushed

Spiced Apple Ice Cream

Spiced Apple Ice Cream

from gidgetgoeshome.com {adapted from ReadyMade Magazine} (I changed this recipe just a little to suit my taste)
makes just over a quart

Ingredients:

For the spiced apples:

• 2 large apples (or 3-4 small), cored, peeled, thinly sliced, and cut into quarters (about 2 cups)- I recommend organic
  
• about 1/2 cup raw honey - this can be adjusted to your taste
• 1 tsp. organic vanilla
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• 1/2 tsp. lemon zest or lemon juice
  
• 1/8 tsp. sea salt

For the ice cream:

• 1 cup raw whole milk
• 1 tablespoon plus 1 tsp. Tapioca Starch
  
• 1 1/2 ounces organic cream cheese, softened (3 tablespoons)
• 2 cups organic heavy cream
• 1/2 cup Xylitol or cane sugar (I use organic evaporated cane juice sugar)
• 1 1/2 tablespoons brown rice syrup
• 1/2 tsp. organic vanilla
• 1/8 tsp. sea salt

1. Combine the spiced apple ingredients in a medium-sized saucepan. Cook the apples over medium heat, stirring often, until the apples are tender and all the liquid is gone, about 10 minutes. Let the apples cool a bit and then place them in the fridge to chill.

2. In a small bowl, mix 2 tablespoons of the milk with the starch.

3. Meanwhile, in a large saucepan, combine the remaining milk with the cream, 1/2 c. sugar, brown rice syrup and 1/2 t. vanilla. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.

4. Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes. (or just do it all in the saucepan)

5. Pour the ice cream mix into an ice cream maker (strain if desired) and freeze according to the manufacturer’s instructions. Add the chilled spiced apples to to the mixture in your ice cream maker during last minute of mixing and churn until just mixed. Pour into airtight container(s) and freeze for at least 2-4 hours.