Monday, September 17, 2018

Pumpkin Banana Muffins (Gluten free, Egg free, Dairy free, Vegan)


If you're looking for a clean eatin', gluten free, egg free, dairy free, vegan muffin you've come to the right place. These muffins have conquered the impossible. They are so moist and flavorful despite being gluten and egg free.

This is pretty much the only muffin I make these days. This recipe is a great way to use up all my ripe bananas, they're a hit with all my kids, and they're very versatile. To keep things from getting too boring I rotate between adding chopped up apple, mini wild blueberries, and mini chocolate chips to the batter. Even though I use the same base recipe each time my kids feel like they're always getting something new. I do have to note that I am quite opposed to chocolate chips in muffins. The flavor is just wrong to me and I don't think chocolate chips belong in breakfast food. So why I add them to these muffins on occasion is beside me. I guess I love to see the joy on my kids faces when they see chocolate chips in their muffins. I don't know. My favorite way to eat them is without any mix-ins but with pecan pieces sprinkled on top. I'm smart enough to know to only make a few of those per batch though since they aren't very popular with anyone else.

This recipe is quite large, yielding two dozen muffins, so feel free to half it if a smaller batch works better for your family. I like doing a large batch so I can use a whole can of pumpkin without any leftover and I like having some muffins to freeze for a later day.





Pumpkin Banana Muffins
nourishing-bites.blogspot.com

Ingredients:

6 overripe bananas
15 ounce can pumpkin (I like this kind)
2/3 cup coconut oil, softened or melted
1 cup honey or pure maple syrup
3 teaspoons vanilla
4 cups oat flour (I like this kind)
2 teaspoons baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon Real Salt
1 teaspoon each: cinnamon, ginger, pumpkin pie spice
Mix-ins of choice (optional): Pecans, peeled and diced apple, wild blueberries, mini chocolate chips

Directions:

1. Using a stand mixer, potato masher, or fork mash bananas until smooth. Add pumpkin and coconut oil and stir until well combined. Stir in honey or maple syrup and vanilla. 

2. Combine dry ingredients. Add them to banana-pumpkin mixture and stir until all ingredients are thoroughly incorporated. Stir in mix-ins if adding.

3. Add batter to parchment lined muffin cups.  Makes 2 dozen muffins.  Bake in a 350 degree oven for 27-30 minutes. Remove from oven and allow to cool for 10 minutes before transferring to a cooling rack. Store in an airtight container. Eat within two days. Freezes well.


-Amy




Friday, July 13, 2018

Quick and Easy Honey Mustard Dressing





This is my very favorite salad dressing. I love the simple ingredients in it, that I can whip it up in under two minutes, and that it makes any salad taste incredible. When making a homemade salad dressing I choose this recipe probably 80% of the time. I've made this dressing so many times that I've memorized the recipe--which makes it all the easier to whip up.  The key to not creating too many dirty dishes with this recipe is to use a 1/4 cup measuring cup. Fill it 1.5 times for the oil, once for both the honey and mustard, and fill it half way up for the vinegar. If you measure the oil first followed by the honey the honey will just slip right out of the cup without leaving a sticky mess behind. It's like magic!

Besides the fact that this dressing is simple to make and super tasty, it is also full of good for you ingredients. Apple cider vinegar (always buy the kind with the "mother" in it) boosts gut heath, regulates blood sugar, and wards off seasonal allergies--to name just a few things. Raw honey boosts the immune system, is a natural energy source, and also provides natural allergy relief. Extra virgin olive oil protects heart health, supports brain health, and helps fight cancer. I love using olive oil in my cooking but after doing a lot of research realized it's best to not heat it so using it in salad dressings has become one of my favorite ways to consume it.





Quick and Easy Honey Mustard Dressing
nourishing-bites.blogspot.com

Ingredients:

1/4 cup plus 2 tablespoons olive/avocado oil
1/4 cup raw honey
1/4 cup mustard
2 tablespoons raw apple cider vinegar
dash salt
dash garlic powder

Directions:

Add all ingredients into a medium size bowl and whisk until oil is fully incorporated. Alternatively add all ingredients into a small jar with lid. Screw lid on tight and shake until oil is fully incorporated. Drizzle over your favorite salad.


Printable recipe


-Amy

Wednesday, December 6, 2017

Nourishing Hot Chocolate (Dairy free, GAPS, Paleo)


Nothing feels better when you're chilled to the bone on a cold winter day than to drink a nice hot cup of cocoa.  It's amazing how a hot drink can warm you up and make you feel so much better. There are a lot of things I like about this recipe but what I love the most is that it isn't full of sugar. When my kids come in from playing in the snow I hate to hand them mugs of hot chocolate filled with sugar day after day. That's definitely not what their little bodies need to keep them healthy over the long winter. This recipe is sweetened with a little bit of honey so you can fill good about letting your kids drink it all season long.

I also love how rich and creamy this cocoa is and that it keeps me feeling full for hours thanks to a spoonful of grass-fed butter and coconut oil I throw in there. (And in case you've heard the rumors that coconut oil isn't healthy you just *might* have been hoodwinked. I love what this cardiologist says about coconut oil and what this researcher shares about who funded the studies that the American Heart Association based their claims on. Hmmm...)

This recipe is also incredibly flexible. Allergic to eggs? Leave it out. Not a huge fan of dark chocolate? Add less cocoa powder. Don't have any coconut oil on hand? Just double the butter. Do what works for you. Chances are you won't go wrong.





Nourishing Hot Chocolate
nourishing-bites.blogspot.com


Ingredients:

1 cup boiling water
1-2 tablespoons cocoa powder
1 tablespoon coconut oil
1 tablespoon grass-fed butter
1 tablespoon gelatin (I like Vital Proteins)
1 tablespoon honey or pure maple syrup
1 egg (preferably pastured)
small pinch of sea salt (I like Real Salt)


Directions:

1. Add all ingredients into blender pouring boiling water in last. Blend until smooth. Poor into mugs and enjoy. Serves 2.


Printable recipe


-Amy


Wednesday, October 18, 2017

One Minute Vanilla Chia Seed Pudding (Dairy free)




OK. So maybe that recipe title is a little misleading. While this chia seed pudding won't be ready to eat in one minute you will be done measuring and mixing the ingredients and already have it chilling in the fridge by the time a minute's up. And if you're as busy as I am (which I'm sure you are) six hours will fly right by and you'll soon be licking your bowl of chia seed pudding clean.

Besides the fact that this pudding is so creamy and delicious I love the fact that it is so, SO easy to whip up. This busy mama of five can easily hold a baby while stirring together these four simple ingredients, pop it in the fridge, and by early afternoon have a healthy, energizing, nutrient dense snack to pull out of the fridge to reward myself for all the hard work I've done that day. You can't beat that!

My favorite coconut milk to use in this recipe (and almost any recipe calling for coconut milk) is Aroy-d. I love the flavor and that there are no additives or gums. One box of Aroy-d milk equals one cup which makes it perfect for this recipe--no measuring required--just open up the box and pour.





One Minute Vanilla Chia Seed Pudding
nourishing-bites.blogspot.com

Ingredients:

1 cup full fat coconut milk (I love the Aroy-d brand)
4 tablespoons chia seeds
3 tablespoons pure maple syrup
1 1/2 teaspoons pure vanilla extract
Fresh or frozen fruit to garnish (optional)

Directions:

Whisk together first four ingredients in medium bowl. Cover and refrigerate six hours or overnight. Serve with fresh or frozen fruit if desired.


Printable recipe


-Amy


Monday, May 8, 2017

Orange Creamsicle Cupcakes (Gluten Free, GAPS, Paleo)




I can't believe my two year old is about to have a birthday! She's going to be three! That's definitely not baby territory anymore. It's amazing how time flies. I was going through some old pictures from her first birthday and realized I never posted my recipe for these dreamy orange creamsicle cupcakes. They were a hit with everyone, especially the birthday girl!

Don't let the long list of instructions scare you off. These cupcakes are very easy to throw together and the results were very much worth the effort.




Orange Creamsicle Cupcakes
nourishing-bites.blogspot.com

Ingredients:

1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon Real Salt
4 eggs, preferably pastured
1/3 cup coconut oil or butter, softened
1/2 cup honey
1 tablespoon vanilla extract
1/2 teaspoon orange zest

Directions:

1. Preheat oven to 350 degrees. Line muffin pan with liners. (I love the parchment paper kind!)

2. Combine dry ingredients in a medium size bowl. Add wet ingredients and whisk to blend.

3. Fill cupcake liners with batter about 3/4 of the way full. Makes about eight cupcakes. Bake for 20 minutes or until a toothpick inserted near center comes out clean. Cool and frost.


Orange Creamsicle Frosting
nourishing-bites.blogspot.com

Ingredients: 

1/4 cup honey
2 egg whites
13 tablespoons butter, softened
1/4 teaspoon Real Salt
1/2 teaspoon vanilla
1/2 teaspoon orange zest

Directions: 

1. Heat honey in a small saucepan over medium heat until mixture bubbles and darkens, about 5-10 minutes.

2. Place egg whites in a small bowl. Add salt. Whip on medium speed using a hand mixer. When the eggs start to froth increase speed to high and slowly pour in the heated honey with a thin and steady stream over the course on about one minute.

3. Continue mixing on high as the frosting fluffs and thickens to become glossy and stiff.

4. Reduce mixer speed to medium-low and add butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla and orange zest.

5. Continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl, and continue beating until frosting is completely smooth. Keep frosting at room temperature if using the same day.




-Amy


Tuesday, March 7, 2017

Gourmet Ramen with Kelp Noodles


I wanted to share one more soup recipe before the weather warms up too much. I absolutely adore this ramen-like soup. The flavor is incredible and I always crave it for days after making it. It's not often that I make it though since I rarely have kelp noodles on hand. In case you didn't know kelp noodles are rich in minerals, especially iodine, so eating them occasionally is definitely beneficial!




Gourmet Ramon with Kelp Noodles
nourishing-bites.blogspot.com

Ingredients:

1 whole pastured or organic chicken
8 cups cold filtered water
1 tablespoon raw apple cider vinegar
2 tablespoons Real Salt

2 tablespoons butter, preferable grass fed
6-8 carrots, peeled and sliced
6-8 mushrooms, sliced
2-3 cloves garlic, minced
12 oz kelp noodles, rinsed (I like Sea Tangle)
1/2 teaspoon ginger powder
salt and pepper to taste
2 eggs
bunch green onions, sliced

Directions:

1. Place chicken in a large pot and add water and vinegar.  Bring to a boil.  Use a spoon to skim off any foam that forms on the top. Sprinkle on salt. Reduce heat and cover.  Let simmer for about 2 - 2 1/2 hours.

2. Remove chicken from pot.  Trim off meat and cut into bite size pieces. Cover and place chicken in fridge to use later.  Add bones and carcass back to pot.  Simmer another 30-60 minutes.

3. Strain broth through a metal sieve into a large bowl.  Set aside temporarily.  Melt butter in pot.  Add carrots and mushrooms.  Saute until mushrooms have released their liquid and are well cooked.

4. Measure 6 cups of strained broth and return to pot with vegetables. Allow the remaining broth to cool and store in fridge or freezer for later use in another recipe.

5. Add garlic, kelp noodles, and ginger. Simmer soup until carrots are tender. Add salt and pepper to taste. Whisk eggs in small bowl and stir into soup. Cook for two minutes. Garnish with green onion.

Printable recipe


-Amy


Friday, February 3, 2017

Mexican Chicken Soup (Plus Super Easy Guacamole) - Whole 30, Paleo


There's nothing I love more than a big bowl of hot soup on a cold winter day, especially when it's made with homemade broth. The flavor is so rich and the health benefits bountiful. It doesn't take a lot of extra effort to make your own broth either, so why not?

This Mexican Chicken Soup has become one of my favorite soups. It's hearty and filling. I highly recommend adding guacamole as a garnish. It without-a-doubt completes the soup. It's that extra touch that makes a really good soup turn into an absolutely amazing soup! So when writing out your shopping list be sure to pick up a bag of avocados and plan ahead so they have a few days to ripen before making your soup.




Mexican Chicken Soup
nourishing-bites.blogspot.com

Ingredients:

1 whole pastured or organic chicken
8 cups cold filtered water 
1 tablespoon raw apple cider vinegar
2 tablespoons Real Salt

2 tablespoons butter, preferably grass-fed
6-8 carrots, peeled and chopped
2-3 celery stalks, chopped
1 medium onion, diced
1 red bell pepper, chopped
1 (14.5 oz) can petite diced tomatoes
2-3 garlic cloves, minced
1/4 cup tomato paste
1 teaspoon cumin
1/2 lime juiced
Real Salt to taste

Directions:

1. Place chicken in a large pot and add water and vinegar.  Bring to a boil.  Use a spoon to skim off any foam that forms on the top. Sprinkle on salt. Reduce heat and cover.  Let simmer for about 2 - 2 1/2 hours.

2. Remove chicken from pot.  Trim off meat and cut into bite size pieces. Cover and place chicken in fridge to use later.  Add bones and carcass back to pot.  Simmer another 30-60 minutes.

3. Strain broth through a metal sieve into a large bowl.  Set aside temporarily.  Melt butter in pot.  Add carrots, celery, onion, and red pepper.  Saute until onion is tender.

4. Measure 5 cups of strained broth and return to pot with vegetables. Allow the remaining broth to cool and store in fridge or freezer for later use in another recipe.

5. Simmer soup until carrots are tender.  Add cut chicken, tomatoes, garlic, tomato paste, cumin and lime juice. Add salt to taste. Serve garnished with guacamole.


Quick and Easy Guacamole
nourishing-bites.blogspot.com

Peel ripe avocado and slice into bowl. Mash with fork, add Real Salt, garlic powder, and onion powder to taste.


Printable Recipe


-Amy


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