Tag Archives: gluten-free

Paleo Banana Goji Muffins

~delicious~

Quite possibly the BEST muffins I have ever made!  I am really starting to fall in love with my new Convection oven.  It’s either the oven or it was just a good day for baking.  Either way, I think in another life I would definitely cash in on my love for baking.

I added Goji berries to these muffins; one because they are super tasty, and two, because they are a widely used Chinese herb.  Otherwise known as wolfberry, lycium fruit or  Gou Qi Zi (Chinese pinyin), these berries are good for Liver health (in Chinese medicine speak).

Without getting into it too much, Gou qi zi helps to improve vision and eye health (the eyes are strongly correlated to your Liver).  In addition they nourish the kidneys (responsible in both Western & Eastern medicine as your source of energy – otherwise known as the adrenals), nourish blood and are very moistening in nature.  To break it down even further, these tasty little berries treat blurred vision (something I definitely need help with after 3 years of graduate school), anemia, dizziness, sore back and painful knees as well as cough.  In addition, they have been useful in managing Diabetes.

Hard to imagine such a sweet, small thing packs such a nutritional and therapeutic punch… but believe it!  There is such thing as something that tastes good and is good for you at the same time!

The goods:

  • 3 cups almond flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3 organic, farm fresh large eggs
  • 2 tbsp grapeseed oil
  • 2 ripe bananas
  • 1/2 cup goji berries (re-hydrated)
  • 3 packets stevia

How to:

Preheat your oven to 350˚.

Mix all your dry ingredients (including the stevia) together in a larger bowl.  Beat your eggs and grapeseed oil in a smaller bowl.  Add this mixture to the dry mixture, mix together.  In your smaller bowl smash your bananas then fold into your batter.  Finally fold in your goji berries (pressed free of excess H2O).  Place in oiled muffins tins.

Bake for 20-22 minutes (keep in mind I’m using a convention oven, so your time will be up to 10 minutes longer in a regular oven).

Makes 6 good size muffins, eat just out of the oven with a pad of Organic butter!  Enjoy & let me know what you think!

~Erin

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Pork Fried “Rice”

Well, not really… more like Pork Fried Cauliflower, but you would probably never know the difference.

Pork Fried Cauliflower Rice

Ingredients:

  • 2 (3 oz) Pork cutlets
  • 1/2 head of Cauliflower
  • 1 cup Red Cabbage
  • 1 cup Carrots (julienned)
  • 1/2 cup Onion
  • 1/2 Red Pepper
  • 2 large stalks of Celery
  • 2 Large Eggs
  • 1 Tbsp Fish Sauce
  • 1 1/2Tbsp Coconut Liquid Amino’s (or Bragg’s Liquid Amino’s)
  • Grapeseed Oil

Directions:

Place cauliflower in a pot to steam.  (Should steam for about 5-7 minutes).  In a large saucepan or wok add the grapeseed oil.  Cube your Pork cutlets and place in the pan to saute.

While meat is cooking, cut up your veggies and put aside.  When cauliflower is done, add to your food processor & process until the cauliflower resembles rice.

Add cut veggies to wok and mix in with meat.  Add both your Coconut liquid amino’s and Fish sauce & saute for about 3 minutes, then add the cauliflower rice.

In a seperate bowl have eggs lightly scrambled and ready to add.  Move mixture around to the sides of the pan to make room for the eggs & pour into center.  Let them cook a bit (couple of minutes, until the resemble scrambled eggs) before you mix them in with the rest of your veggies.  Mix your fried rice and serve!

Nutritional breakdown:  (approximately)

Serves 4:  *The following is represented by Total / Per Serving Size

  • Calories:  893 / 223.25
  • Fats:  46 g / 11.5 g
  • Carbs:  50 g /12.5 g
  • Protein:  73 g / 18.25 g

Till next time, enjoy!

Erin

 


Autumn Edibles

I love Fall, it’s my absolute favorite time of the year; the leaves are changing, the sunlight casts a different glow, and it’s cooling off at night and in the morning, which I love because I get to break out my winter vests and cozy clothes.

I started this blog as a way to share my cooking ideas and hope to get a good collection going.  I started eating a grain-free primal diet this past year and have been loving everything about it; how it makes me feel (no more sugar crashes and eating 10 times a day to ward off the shakes), how it’s gotten me lean and fit (that along with regular exercise), and most of all, I’ve been having a great time being creative in the kitchen and making new foods all without the use of wheat, rice or gluten..

Grain-free Pumpkin Walnut Muffins

Nut Muffins

Nuts, by Martin LaBar @ Flickr

 

1 1/2 cup Walnuts (ground in food processor)

5 Dates

6 Slices Ginger

4 Eggs

3/4 cup Organic Pumpkin

1 tsp Vanilla

1 tsp Baking Soda

1 tsp Baking Powder

1/3 cup Egg Protein

1/2 cup Coconut Flour

1/2 cup Coconut Flakes (I like the big flakes, unsweeted of course)

1/2 – 1 tsp stevia (to your taste)

Preheat oven to 325 degrees.  Place nuts, dates & ginger in food processor and chop to preferred consistency.  Beat eggs, vanilla & pumpkin together.  Mix nut mix and egg mix together, add coconut flakes, flour and other ingredients.  Grease your muffin tins (I actually use a silicone muffin tray) with butter or coconut oil.  Pour mixture into muffin tins & bake for 20-25 minutes.  Makes approx. 10 – 12 muffins.  Enjoy!


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