Roasted Portabella Mushroom Veggie Stacks

Tags

cooking, eggplant, food, gluten free, healthy dinner, hummus, meatless, portabello mushrooms, roasting, summer dish, sun dried tomatoes, vegetables, vegetarian, zucchini

Are you ready for summer? If not, this recipe will get you in the mood for frozen drinks, barbecue and slathering on Banana Boat by the pool.

I made a similar version of this meatless entree last year but it didn’t quite do it for me, something was missing. And what was that “something” you ask? Hummus! Hummus and roasted garlic brought these beautiful stacks to a whole new level. My husband loved this dish and surprised it contained no meat. The portabello mushrooms have a hearty, meaty taste which is so filling smothered with the plentiful vegetables.

Feel free to add cooked lean turkey bacon or shredded chicken for extra protein. Or serve them as a gorgeous side dish. You can achieve restaurant presentation in your own kitchen without any fuss or professional culinary education… just layer away. Try grilling the vegetables instead of roasting.

Have fun with this one and enjoy eating your vegetables. So flavorful and healthy.

ROASTED PORTABELLA MUSHROOM VEGGIE STACKS
gluten free
serves 2

• 2 whole PORTABELLA MUSHROOM CAPS
• 4 tsp BALSAMIC VINEGAR**
• SEA SALT AND PEPPER TO TASTE
• 1 tbsp OLIVE OIL, EXTRA VIRGIN
• 1/2 large EGGPLANT
• 1 large GREEN, RED or YELLOW BELL PEPPER
• 1 medium ZUCCHINI
• 1 medium YELLOW SUMMER SQUASH
• 4 medium BABY CARROTS, halved
• 4 cloves GARLIC, whole, peeled
• 2 tbsp SUN DRIED TOMATOES, PACKED IN OIL (drained)
• 4 tbsp HUMMUS, ARTICHOKE-SPINACH (or any flavor)
• 1 oz GOAT or FETA CHEESE, crumbled*
• 1 tbsp LIGHT BALSAMIC VINAIGRETTE BOTTLED DRESSING (optional)
• FRESH PARSLEY or BASIL (optional)

*Dairy free option: omit cheese.
**Gluten free option: double check your vinegar isn’t derived from wheat, or if sensitive omit vinegar from recipe and season with extra hummus or olive oil.

1. Preheat oven to 425 degrees. Spray a large rimmed baking sheet with cooking spray.

2. Carefully remove stems and gills from mushrooms keeping them whole. Place mushrooms cap side down and drizzle each inside with 2 t. balsamic vinegar, salt and pepper; set aside.

3. Slice half eggplant into 4, about 1/2-inch thick slices and sprinkle with salt. Cut bell pepper into quarters, remove seeds and ribs. Trim ends of zucchini and summer squash, slice each into 4, thicker lengthwise pieces. Place all vegetables and whole garlic cloves on prepared pan and brush both sides lightly with 3/4 T. olive oil and sprinkle with salt and pepper (keep the mushrooms aside marinating). Bake in preheated oven for 20-25 minutes, flipping half way through (may need to remove garlic earlier to not burn).

4. Remove vegetables from oven and brush remaining 1/4 T. olive oil on both sides of mushroom caps and sprinkle with salt and pepper. Place cap side down on a well sprayed, or parchment lined baking pan and bake for 5-10 minutes. Roughly chop roasted garlic.

5. To assemble stacks: spread 2 T. hummus on inside of one roasted mushroom, sprinkle with half the chopped garlic cloves, then layer 2 slices of eggplant, bell pepper, zucchini, summer squash, 1 T. sun dried tomatoes, 4 carrot halves and 1/2 oz crumbled cheese. Repeat steps with remaining ingredients for second stack. Garnish with fresh chopped parsley or basil if desired and drizzle of good, light bottled or homemade balsamic dressing. Serve warm or chilled. Serving size, one stack.

VARIATIONS: Grill vegetables instead of roasting in oven. Add any vegetables you like (tomato, asparagus, fresh spinach, arugula or sliced avocado). Or layer cooked lean turkey bacon or shredded chicken for extra protein. Sub pesto for hummus and mozzarella for goat or feta cheese.

NUTRITION INFO PER SERVING: 350 calories, 17g fat, 4.5g sat fat, 15mg cholesterol, 41g carb, 11g fiber, 12g sugar, 14g protein

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Lemon-Blueberry Corn Muffins & DIY Spring Wreath

Tags

almond flour, baking, blueberry, cooking, corn, dairy free, DIY wreath, eggs, food, gluten free, lemon, muffins, spring

Lemon and blueberry cry out Spring, don’t they? Said before many times, I love fresh citrus. And combining with wild blueberries and corn, it’s enough to make me dance, shout and run around… outside because it’s warm, while eating one of these muffins of course.

packed with antioxidant rich blueberries!

Almond flour shows up again here with all its nutritional properties, healthy fat and low carb content. For an easy, make ahead breakfast or snack wrap individual muffins tightly and refrigerate or freeze. Reheat slightly in microwave for a few seconds and you’ll have a warm baked treat to go with your hot coffee or tea.

Serve these sweet goodies at a spring or summer picnic. Grill up some lean chicken breasts, serve my Lemon-Blueberry Corn Muffins and Grapefruit & Avocado Mixed Greens Salad. Delicious and good for you too. Throw in some fun lawn (or in our case driveway) games and you’ve got a perfect gathering with your family or friends.

Gluten and dairy free too.

LEMON-BLUEBERRY CORN MUFFINS
gluten & dairy free
makes 12 muffins

• 1 large EGG
• 1/4 cup GRAPESEED OIL (canola or coconut oil)
• 1 cup UNSWEETENED ALMOND or COCONUT MILK (or regular milk)
• 1/4 cup PURE HONEY or MAPLE SYRUP
• 25 drops LIQUID STEVIA (or additional 1/4 c. honey)
• 2 tbsp FRESH LEMON ZEST (about 3-4 lemons)
• 1 cup CORN FLOUR
• 1 cup ALMOND FLOUR
• 2 tsp BAKING POWDER
• 1/4 tsp SALT, SEA
• 1 1/2 cup WILD BLUEBERRIES, fresh or frozen (or regular blueberries)

1. Preheat oven to 400 degrees. Line a regular muffin tin with paper liners.

2. Whisk egg, milk, oil, honey or maple syrup, Stevia (or additional honey), lemon juice and zest in a medium bowl. Stir in almond flour, corn flour and baking powder; carefully fold in blueberries.

3. Pour equal amounts of batter into each muffin cup. Bake for 17-20 minutes or until golden brown and toothpick inserted comes out clean. Serving size, 1 muffin.

NUTRITION INFO PER SERVING: 170 calories, 10g fat, 1g sat fat, 20mg cholesterol, 150mg sodium, 18g carb, 3g fiber, 8g sugar, 3g protein

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SPRING WREATH PROJECT

A so easy wreath to make and requires no messy glue gun. Michael’s craft store had grapevine wreaths on sale for $5 so I made the decision to make my own door hanging instead of buying a pre-made ranging from $30-60.

Steps:
1. Wrap the top of wreath with 4-inch wide burlap and tape in back with double sided tape to secure.

2. Tie ribbon the length you want to hang and make a bow at top, if you like (I used a green ombre style, 1-inch spool from Michaels with wire edges).

3. Remove berry stems and leaves from a floral sprig and stick into wreath in desired pattern.

4. Hang on your door or wreath hanger (I used a white command hook thing).

Guacamole Burgers

Tags

avocado, cooking, dairy free, food, gluten free, grilling, ground sirlion, guacamole, hamburger, healthy burger, healthy grilling

These were a hit at our house. Anything that involves beef and avocados receives 5 star approval from my husband. A friend recently gave me a large bag of avocados from her tree (perk of living in CA). And when life (or a friend) gives you avocados make guacamole, right?

This recipe is a great example of an unhealthy restaurant dish made healthy. I’m a firm believer you can love your food and still eat nutritiously. Treating your body well isn’t as depriving as made out to be in our society with all the plain chicken breasts and steamed broccoli, juice diets, or dinners and snacks served through the UPS man in a cardboard box. Blah.

Enjoy a delicious burger without consuming one million calories, yes one million. Okay, that’s pushing it, but you know how fatty the drive through variety can be. The healthy fat guacamole in this sandwich gives a rich, gourmet taste without using high fat meat and cheese. Wheat dinner rolls are a great substitution for the large often over 200 calories buns used when dining out. Toast them without butter also saves calories and fat. So easy and quick to make too.

Gluten & dairy free recipe options below. Roll that grill out and cook some of these babies up this weekend. Your taste buds will thank you. I served ours with my Spicy Sweet Potato Wedges (cut into match sticks like fries). Delicious.

GUACAMOLE BURGERS
gluten & dairy free
serves 4

• 16 oz LEAN GROUND SIRLOIN, 93/7
• 1/4 cup SALSA
• 1/2 tsp GARLIC POWDER
• 1/2 tsp CHILI POWDER
• SEA SALT AND PEPPER TO TASTE
• 1/2 cup FIESTA GUACAMOLE (recipe below)
• 4 WHEAT DINNER ROLLS, (toasted)*
• 4 LETTUCE LEAVES

*Gluten free option: Use GF hamburger buns or serve as a salad on a bed of romaine lettuce with extra salsa, guacamole and corn tortilla chips.

1. In a large bowl combine ground sirloin, salsa, garlic powder, chili powder, salt and pepper; stir with hands to incorporate and form into 4 equal sized patties (may cover and refrigerate if grilling later).

2. Heat and indoor or outdoor grill and cook patties 4-5 minutes per side or to desired doneness. Toast dinner roll buns on grill or in a broiler oven.

3. Top each toasted bun with a hamburger patty, about 2 heaping tablespoons fiesta guacamole and a lettuce leaf.

VARIATIONS: Use lean ground turkey for beef and sliced avocado, red onion, tomato slices and cilantro for a “deconstructed” guacamole.

NUTRITION INFO PER SERVING: 290 calories, 13g fat, 3.5g sat fat, 60mg cholesterol, 20g carb, 4g fiber, 3g sugar, 27g protein (rolls I used were around 75 cal/each)

FIESTA GUACAMOLE

• JUICE OF 1 or 2 LIMES
• 1 or 2 cloves GARLIC, grated
• 1/2 cup CORN, FROZEN or FRESH, cooked and cooled
• 1/2 cup RED ONION, finely chopped
• SEA SALT AND PEPPER TO TASTE
• 10 CHERRY TOMATOES, halved or quartered
• 3 AVOCADOS, RIPE
• 1/2 cup FRESH CILANTRO, chopped (less or more to taste)

1. Combine tomato, onion, corn, garlic, salt and pepper.

2. Cut each avocado in half, pull out pit, cut flesh into cubes while in peel and scoop out with a spoon by going around the perimeter of avocado between flesh and peel. Add avocado, lime juice, fresh cilantro and hot sauce, if desired. Stir minimally for a chunky guac or more for a creamier dip. Serving size: heaping 1/4 cup. Serve with blue corn tortilla chips.

VARIATIONS: Try grilling or roasting the corn. Sub roma or regular chopped tomato for cherry. Add chopped jalapeno if desired.

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Apple Almond Butter Toast

Tags

almond butter, apple, bread, breakfast, cinnamon, cooking, easy breakfast, food, gluten free, healthy breakfast, toast, whole grain

Okay, okay so I know this one is really straightforward, but even those of us who love to cook need easy and nutritious options, especially early in the day. Whole grain, healthy fat, protein and fiber – it’s the ideal breakfast. Try with a sliced pear or peanut butter. I love the naturally sweet apple with a touch of cinnamon as a topping instead of typical jam. If you desire a sweeter taste, drizzle lightly with pure honey or maple syrup.

Delicious and so quick you can whip it up before your morning coffee is brewed. Occasionally, I’ll make it for lunch if I’m in a rush and craving to switch up the normal. Simplicity isn’t overrated, even in cooking (I’ve been pondering this idea as I’m spring cleaning my closets too).

Gluten free option below.

APPLE ALMOND BUTTER TOAST
serves 1

• 2 tbsp CREAMY ALMOND or PEANUT BUTTER, natural
• 2 slices WHEAT or MULTIGRAIN BREAD (or gluten free bread)*
• 1 medium APPLE, sliced
• 1/8 tsp CINNAMON, GROUND (optional)

*I used Udi’s brand gluten free bread (60 calories per slice).

Toast bread and while warm spread each slice with 1 T. almond butter. Top with sliced apples and cinnamon if desired.

VARIATIONS: Use a sliced pear for apple. Top with a drizzle of pure honey or maple syrup, raisins or chopped nuts. Sub Lundberg brand lightly salted brown rice cakes for bread.

NUTRITION INFO PER SERVING: 400 calories, 18g fat, 1g sat fat, 50g carb, 11g fiber, 22g sugar, 14g protein

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Light Poppy Seed Cole Slaw

Tags

cabbage, carrot, cole slaw, cooking, food, healthy cole slaw, healthy side, picnic, poppy seed, reduced fat mayo, salad

Cole slaw reminds me of picnics and good old fashioned lawn parties. Yes, the kind where the bocce balls are flying, the grill is flaming and lemonade is flowing. Ahhh, summer. I love summer.

This side dish would be a remarkable addition to any Mother’s Day picnic, barbecue or sit down lunch. Along with all upcoming summer potlucks. I’ve kind of had a crush on poppy seeds lately. If you haven’t noticed, I buy an ingredient and can’t refuse adding to a recipe when it stares me down from the lonely pantry shelf. What can I say I’m sympathetic, or empathetic, or maybe just pathetic.

Whatever state you’re in, this lightened up cole slaw is a winner. It encompasses the perfect amount of creamy dressing, crunchy cabbage and crisp carrots. And the poppy seeds add beautiful visual appeal (I guess we’ve covered those already). Try serving this fresh tasty side with my California Club Sandwiches and Fresh Fruit Salad with Mint.

LIGHT POPPY SEED COLE SLAW
serves 8-10

• 16 oz COLE SLAW MIX (green & red shredded cabbage)
• 8 oz SHREDDED CARROT
• 1/2 medium RED ONION, diced
• 1/2 tsp GARLIC POWDER
• 1 tbsp FRESH LEMON JUICE
• 2 tbsp DIJON MUSTARD
• 1/3 cup HONEY, pure or raw
• 3/4 cup REDUCED FAT MAYONNAISE WITH OLIVE OIL
• 2/3 cup REDUCED FAT SOUR CREAM (or plain low fat yogurt)
• 3 tbsp POPPY SEEDS
• SEA SALT AND PEPPER TO TASTE

In a large bowl whisk together mayo, sour cream or yogurt, lemon juice, garlic powder, mustard, honey, salt and pepper. Stir in shredded cabbage, carrot, onion and poppy seeds. Chill until ready to serve (gets better as it sets allowing flavors meld). Serves 10, about 3/4 cup servings.

VARIATIONS: Add chopped apples, pineapple, raisins or nuts.

NUTRITION INFO PER SERVING (w/ 10 servings): 130 calories, 4g fat, 1g sat fat, 10mg cholesterol, 20g carb, 2g fiber, 13g sugar, 1g protein

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Apricot-Thyme Chicken

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apricot chicken, apricot spread, chicken, cooking, dried apricots, food, gluten free, healthy dinner, mother's day, spring meal, thyme

Here is the dish I promised in my Spring Greens Salad post. If you are looking for a recipe to jazz up your weeknight (or weekend) plain ol’ chicken breast concoctions, this one’s for you.

Effortless school night family dinner, yet elegant for a weekend party with friends. The sweet, chewy apricots soak up all the delicious flavors in the sauce, coating the meat beautifully along with the sautéed onions and fragrant fresh thyme. Feel free to use fresh peaches or apricots for the dried. Rosemary would also be a great herb addition or substitution for the thyme.

Serve the Apricot Chicken with the Spring Greens Salad and my Roasted Rosemary Potatoes or Asparagus Bundles for a complete meal. You could also adapt to cook in your slow cooker. Give it a try this weekend, it won’t disappoint. Gluten free adaptations below.

APRICOT-THYME CHICKEN
serves 4

• 1 tbsp GRAPESEED, CANOLA or EXTRA VIRGIN OLIVE OIL
• 1 lb CHICKEN BREASTS, BONELESS, SKINLESS (4 – 4 oz pieces)
• 2/3 cup 100% APRICOT FRUIT SPREAD*
• 1 cup CHICKEN BROTH, LOW SODIUM*
• 2 tbsp APPLE CIDER VINEGAR*
• 2 tsp OLIVE OIL, EXTRA VIRGIN
• 1 medium YELLOW ONION, sliced
• 1/8 tsp CINNAMON, GROUND
• 14 DRIED APRICOTS, chopped
• 3 tsp THYME, FRESH (or 1 1/2 t. dried)
• SEA SALT AND PEPPER TO TASTE

*Gluten free option: Use GF chicken broth, vinegar and apricot spread.

1. In a large skillet heat 1 T. oil of medium high heat. Sauté chicken breasts sprinkled with salt and pepper, a few minutes per side until browned (doesn’t have to cook through). Remove chicken from skillet and set aside in a large casserole dish.

2. Place 2 t. olive oil in same skillet with sliced onions. Sauté until softened and lightly browned, about 6 minutes. Add chicken broth to deglaze the pan, then vinegar, apricot spread, chopped apricots, cinnamon, thyme, salt and pepper. Reduce heat and simmer for 5-6 minutes. Pour mixture over chicken and bake at 350 degrees, uncovered, for 15-20 minutes or until chicken is cooked through and sauce has reduced. Serve garnished with fresh thyme sprigs if desired. Serves 4, serving size 1 chicken breast and 1/4 of the apricot sauce.

VARIATIONS: Use fresh apricots or peaches for dried.

NUTRITION INFO PER SERVING: 350 calories, 7g fat, 0.5g sat fat, 55mg cholesterol, 44g carb, 2g fiber, 32g sugar, 25g protein

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Spring Greens Salad

Tags

bell peppers, cooking, cucumber, feta cheese, food, gluten free, goat cheese, green lettuce, healthy side, mushrooms, red lettuce, salad, spring side, vegetables

Saturday night some wonderful friends came over for dinner and they brought a delicious, flavorful and so fresh salad. I loved it, and the ingredient combinations so much I had to recreate and share with all of you! A great addition to enjoying a meal with others are the new ideas you can soak up from their culinary creativity and taste. I’m always up for people contributing.

We had a great time fellowshipping over some Apricot-Thyme Chicken (recipe coming soon) and this beautiful new salad I’ve added to my repertoire. The mushrooms and goat cheese won me over. This one has crunch, creaminess and is so refreshing. Feel free to toss in any seasonal, or farmer’s market vegetables you pick up.

Serve as a side at a barbecue, dinner or Mother’s Day lunch. Transform into a main course by topping with grilled chicken breasts or shrimp. It’s simple, elegant and will go wonderfully alongside about any featured dish you put on the table. Enjoy and thank you to our friends Jake and Jenny!

SPRING GREENS SALAD
gluten free
serves 8-10

• 1/2 head GREEN LEAF LETTUCE
• 1/2 head RED LEAF LETTUCE
• 5 oz FRESH MUSHROOMS, sliced & cleaned
• 1 SEEDLESS CUCUMBER (HOTHOUSE or ENGLISH), chopped
• 1 large RED BELL PEPPER, sliced
• 1 large YELLOW or GREEN BELL PEPPER, sliced
• 4 oz FETA or GOAT CHEESE, crumbled
• SEA SALT AND PEPPER TO TASTE
• ANY GOOD LIGHT BOTTLED BALSAMIC DRESSING or my ROASTED GARLIC BALSAMIC VINAIGRETTE or CREAMY PARMESAN DRESSING*

*Gluten-free option: Use a gluten free variety if choosing a bottled dressing.

In a large bowl tear washed and dried lettuces into bite-size pieces (or use 5 oz package mixed baby greens or spinach). Top with mushrooms, cucumber, peppers, crumbled cheese, sea salt and pepper if desired. Drizzle with a good bottled light balsamic dressing or whisk together some extra virgin olive oil, honey, fresh lemon juice, salt and pepper. Add dressing calories accordingly. A good light bottled dressing should be under 100 calories per serving. I like light Newman’s Own, Amy’s or Annie’s brands (last 2 have gluten free varieties).

VARIATIONS: Add fresh herbs like parsley or basil, fresh lemon zest, any favorite vegetable (cherry tomatoes, green onion, shredded carrot, broccoli) or multigrain croutons. Top with sliced grilled chicken breasts or shrimp to make a main meal.

NUTRITION INFO PER SERVING (w/ 8 servings): 60 calories, 3.5g fat, 2g sat fat, 15mg cholesterol, 6g carb, 2g fiber, 3g sugar, 4g protein

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Easy Roasted Garlic Broccoli

Tags

broccoli, cooking, dairy free, food, garlic, gluten free, healthy side, lemon, olive oil, quick side, roasted broccoli, roasting

It’s magical… how broccoli can be so transformed spending 15 minutes hanging out in the oven. This side dish is so spectacular you will want to triple or quadruple it. I made it a few nights ago as our low carb “garlic bread” with spaghetti squash & basil marinara sauce. I regretted not making more.

We ate the whole batch between the two of us. I couldn’t keep my hands of them. No, I didn’t even take the time to grab a fork. I just popped the slightly crunchy, garlicky, lemon vegetables in my mouth. So delicious. Any adult or kid will eat their broccoli prepared this way. And don’t be afraid to add lemon zest, it compliments the green veg with a pleasantly unexpected burst of fresh flavor.

So easy to prepare, you can pick up broccoli and fix it tonight. Beautiful and tasty served alongside a juicy, grilled chicken breast or tossed with hot whole grain pasta, basil pesto sauce, sun dried tomatoes and a little parmesan cheese. A quick addition to any meal or grill out!

EASY ROASTED GARLIC BROCCOLI
gluten & dairy free
serves 2-4

• 12 oz FRESH BROCCOLI FLORETS
• 1 tbsp OLIVE OIL, EXTRA VIRGIN
• 3 cloves GARLIC, minced
• SEA SALT AND PEPPER TO TASTE
• 1 tsp LEMON ZEST, about 1/2 lemon (optional)
• 1/4 tsp CRUSHED RED PEPPER (optional)

1. Preheat oven to 425 degrees F. Spray a large rimmed baking sheet with cooking spray.

2. Place broccoli (I went super quick route and bought pre-chopped organic broccoli florets, but any fresh broccoli will do) on prepared baking sheet with olive oil, garlic, sea salt and pepper to taste; toss with hands to coat.

3. Roast in the oven for about 15 minutes or until lightly browned and caramelized. Top with lemon zest, additional salt and pepper (if needed) and crushed red pepper, if desired and serve.

NUTRITION INFO PER SERVING (w/ 4 servings): 60 calories, 4g fat, 0.5 sat fat, 5g carb, 0g fiber, 0g sugar, 3g protein

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Curried Quinoa Butternut Squash Salad

Tags

butternut squash, cooking, curry, dairy free, food, healthy dinner, olive oil, quinoa, raisins, salad, vegetarian

Along with the current almond flour phase, I’m experiencing a quinoa episode as well. I can’t help myself. New ways to use both brilliant natural ingredients keep whirling through my mind. To break up recent habits I switched up my usual flavor profiles and spiced it up with some curry.

Oh yes, you heard me right. It’s curry time. Like hammer time. Only without the M.C. And the baggy pants.

Caramelized buttery squash and chewy sweet raisins accompany the exotic spiced quinoa in this dish. A great side or easy main vegetarian dish. Serve over mixed spring greens and toss with grilled chicken, shrimp or garbanzo beans if you’d like extra protein.
It’s excellent, spectacular, really too legit.

CURRIED QUINOA BUTTERNUT SQUASH SALAD
gluten & dairy free / vegetarian
serves 4-6

• 1 cup QUINOA, dry
• 1 cup VEGETABLE BROTH, LOW SODIUM*
• 3/4 cup WATER
• 1 small YELLOW ONION
• 5 cups BUTTERNUT SQUASH, peeled, seeds removed, cubed (3-4 lb squash)
• 3 tbsp OLIVE OIL, EXTRA VIRGIN (divided)
• 3 cloves GARLIC, minced
• JUICE OF 1 LEMON
• 2 tsp PURE HONEY
• 1 1/2 tsp CURRY POWDER
• 1/2 tsp CRUSHED RED PEPPER (optional or to taste)
• SEA SALT AND PEPPER TO TASTE
• 1 tbsp PARSLEY, DRIED
• 2/3 cup RAISINS or DRIED CRANBERRIES

Gluten free option: Use GF vegetable broth.

1. Rinse quinoa in a mesh strainer and place in a medium saucepan with water and vegetable broth. Bring to a boil and cook for 15 minutes. Reduce heat to low, cover and cook 15-20 minutes longer or until liquid is absorbed. Fluff with a fork.

2. Preheat oven to 425 degrees F. Roughly chop onion into large chunks. Place onion and cubed squash on a large rimmed baking sheet with 2 T. olive oil, salt and pepper; toss with hands to coat. Roast in the oven for 20-25 minutes or until caramelized and cooked through. 3. In a large bowl whisk juice of 1 lemon, 1 T. olive oil, 2 t. honey, garlic, curry powder, parsley, red pepper flake (if using), sea salt and pepper to taste. And warm quinoa and squash mixture, toss to coat well with dressing. Fold in raisins; serve warm or cold (even better the next day).

3. Serve quinoa as is or over mixed spring greens (I prefer a more dry salad, so for an easy vinaigrette just mix fresh lemon juice with good olive oil, salt and pepper). Serving size for 6, about 1 heaping cup quinoa salad.

VARIATIONS: Use sweet potato for squash or garbanzo beans. Add chopped nuts like walnuts or almonds for extra crunch, grilled chicken for protein or fresh chopped mint.

NUTRITION INFO PER SERVING: 260 calories, 9g fat, 1g sat fat, 47g carb, 5g fiber, 15g sugar, 5g protein

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Poppy Seed Muffins

Tags

almond flour, baking, breakfast, cooking, dairy free, eggs, food, gluten free, muffins, pilates, poppy seed

My new found love of almond flour continues… and love of muffins… and all things gluten free that taste nothing close to it. The wonderful thing about these poppy seed studded gems is they aren’t super sweet, so can pass for a “dinner roll” side, breakfast, dessert or snack topped with savory or sweet things.

Almond flour gives amazing texture and low carb qualities to baked goods. If you can’t find it in your local grocery store buy it online or make your own, tutorial at http://www.pastrypal.com/2010/12/pastry-technique-make-your-own-almond-flour/.

Of course I’ve chosen the sweet route for this vehicle of flavor and have enjoyed mine so far with a smear of 100% black raspberry fruit spread and a little real whipped butter (also consumed with a couple dark chocolate squares not pictured). These would also be great spread with lemon curd, orange marmalade, apple butter, pure honey or almond/peanut butter.

Poppy Seed Muffins
gluten & dairy free
makes 6 muffins

• 4 large EGGS
• 2 tbsp HONEY, PURE or RAW
• 1 tsp PURE VANILLA EXTRACT
• 2 tsp FRESH LEMON JUICE
• ZEST OF 1 1/2 LEMONS
• 2 cup ALMOND FLOUR or MEAL
• 1/2 tsp BAKING SODA
• 1/8 tsp SALT, SEA
• 2 tbsp POPPY SEEDS

1. Preheat oven to 350 degrees F and line a regular muffin pan with 6 paper liners (or a mini muffin pan with 12 muffin cups).

2. In a large bowl whisk eggs with lemon juice, zest, honey (melt if using raw) and vanilla extract. Stir in almond flour, baking soda, salt and poppy seeds. Spoon batter evenly into the six prepared muffin cups. Bake for 15-18 minutes, or until toothpick inserted comes out clean.

3. Remove muffins from oven and cool on a wire rack for 5 minutes, gently pull off paper liners while warm. Top warm muffins with a little real butter, fruit spread, honey or nut butter. Wrap tightly and store in refrigerator or freezer. Makes 6, serving size one muffin.

VARIATIONS: Stir dried fruit (cranberries, blueberries, currants) or some dark chocolate chips into batter.

NUTRITION INFO PER SERVING: 260 calories, 20g fat, 1.5g sat fat, 200mg sodium, 15g carb, 4g fiber, 8g sugar, 11g protein

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WORK OFF THE MUFFINS or MUFFIN TOP…

I had to include my new favorite at home workout. Yes, Pilates! It says weight loss in the title, but I’m in it for the toning & strengthening aspect. Good breathing workout too and a little cardio component. It also tends toward beginner-intermediate level. Some moves might be challenging if coming off an exercise hiatus or never performed Pilates before, but instructor gives modifications for certain challenging parts.

http://www.amazon.com/Element-Pilates-Weight-Loss-Beginners/dp/B001AYWY6I (only $9 on Amazon)