Banana Almond Muffins

BananaAlmondMuffins

Yum! Banana Almond Muffins are so yummy and healthy.  I try not to make too many sweets for my family especially being that we have a toddler.  I’d prefer him not to know about candy and sugary desserts until he is much older.  Though these treats may not a staple in our house it is nice to have them every once in a while.  These muffins are packed with protein and so incredibly delicious I bet your family will have a hard time not tearing through them.  Helpful tip…freeze them!  They will certainly last longer in our house that way.

The Dry Ingredients:

3 c almond flour
1 1/2 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
pinch of nutmeg

The Wet Ingredients:

2 egg replacer
1 c mashed banana (2 small)
1/2 c maple syrup
1/2 c almond milk
1/4 c coconut oil
1 tsp vanilla extract

Pre-heat the oven to 350 degrees.

Grease a cupcake tray with coconut oil or (I used) paper cupcake cups.  I find the paper cups are less messy.

Mix the dry ingredients in one large mixing bowl and the wet in a separate large mixing bowl.  Once everything is mixed well.  Add the dry mixture to the wet and mix well.

Pour the batter into each cup filling it just about to the top.

Place them in the oven for 30-45 minutes.  To check doneness, stick a toothpick or knife in the center of the most centered cupcake.  If it comes out clean the muffins are done.  If the toothpick or knife come out wet and sticky put the tray back in the oven for another 5 minutes and test again.

Once the muffins are done, remove them from the oven and place on a cooling rack for at least 10-15 minutes before eating.

Enjoy!

Facebooktwittergoogle_plusredditpinteresttumblr

Gluten-free Coconut Pancakes with Strawberries

Coconut Panckakes w Strawberries

Happy Mother’s Day to all the amazing Mamas out there!

I wanted to make something special to honor all the Moms in my life and although most of them are not geographically close to me to eat these delicious pancakes, I could feel them in the kitchen with me as I cooked.  I made these beautiful Gluten-free Coconut Pancakes with Strawberries yesterday with my little sous chef and even though it was not Mother’s Day, I certainly felt special eating them with my little man. Mother’s Day is such an amazing day. It has always been filled with so many emotions for me.  There is love, honor, respect, admiration but it is always joined with sadness and loss of mothers, grandmothers and children.

Growing up, Mother’s Day had always been a day of great joy!  I loved having the opportunity to do something really special for my overworked mom who actually got a chance to rest on this Sunday every year.  The only gift she ever asked for was to spend time with her children and for my Dad to take care of the meals that day.  I have such fond memories of us all being together and enjoying each other (without bickering) and even though she got to rest this day her gift is the reason we all enjoyed Mother’s Day so much.

I also loved celebrating my Nanny (grandmother) on Mother’s Day.  A woman who had overcome such great obstacles in her life and still had the heart to smile, dance, laugh and tell you honestly how you looked. Hah!  She had a heart of gold but was a little rough around the edges.  About four years ago my Nanny passed of Colon Cancer.  The two years that followed, this holiday was met with my usual love and admiration for the mothers in my life but also a deep sadness.  My sadness was that my Nanny is no longer physically with us but even more for my mom who had lost her mom.  Like all moms my Nanny had her good days and bad but she was always there for each of us and for me, she was one of my greatest supporters. I miss her terribly and will forever honor her on this day.

Two years ago was my first Mother’s Day as a Mom. The amount of love and gratitude I feel on this day has become so incredible it is hard to put into words.  Becoming a Mama was and is the best thing that has ever happened to me. There is nothing in this world that I love more than this little boy. He is my light, my love, my everything.  He is such an amazing little guy and I cherish him everyday.  I am so thankful to have a son who allows me to smother him with kisses on a daily basis and who smothers me right back.  I am blessed.

I hope no matter how you spend your Mother’s Day whether you are near your loved ones or not, that you take a moment to tell the Mothers, grandmothers, aunts, sisters, and other mamas in your life how incredible they are and how much they have impacted your life.  For without this woman none of us would be here.  I also think it is important to recognize the children, if it weren’t for them these amazing mothers would have never had an opportunity to shine.

I hope you all have a beautiful Sunday.

The Ingredients:

1 c brown rice flour
1/4 c coconut flour
1/4 tsp xantham gum
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
2 c Almond milk
1 egg substitute
2 tbsp coconut oil (melted)
1 c strawberries, sliced

In one bowl mix all of the dry ingredients well.  In a separate bowl mix all of the wet ingredients. Slowly pour the wet into the dry and mix well.

Heat flattop grill pan over medium-high heat.  Coat the pan with coconut oil.  Once the pan is hot pour about 1/2 cup of batter onto pan for each pancake, you can usually fit about 4 pancakes at a time.   When you start to see little bubbles form in the center of the pancake it is time to flip.  About 1-2 minutes.  Repeat until batter is used.

Serve with sliced strawberries and maple syrup.

Enjoy!

Facebooktwittergoogle_plusredditpinteresttumblr

Gluten-Free Pancakes with Pomegranates

Gluten-Free Pancakes with Pomegranates

While the stores are overloaded with heart-shaped candies, cookies and donuts.  Why not kick off your Valentine’s Day week, with some heart-healthy pomegranates.  These beautiful Gluten-Free Pancakes with Pomegranates are so tasty, they will warm your heart.

Pomegranates are not only good for your heart.  They also help to lower blood pressure, reduce cholesterol and boosts your immune system. Pomegranates are packed with vitamin C, potassium and are well-known for their anti-aging benefits.

Valentine’s Day does not have to be about being in a relationship, over-priced flowers, exchanging gifts or even being in love.  Why not this Valentine’s Day try focusing on you.  What makes you feel good, smile, laugh?  When we start to know and love ourselves it makes it easier for others to know and love us.

The Ingredients:

1 c brown rice flour
1/4 c tapioca flour
1/2 tsp baking soda
1/4 tsp xanthan gum
1/4 tsp sea salt
2 c almond milk
1 egg “replacer
2 tbsp coconut oil, melted

In a medium bowl mix together all the dry ingredients.  In a second bowl, mix together all wet ingredients (add coconut oil last, if it is left too long it may start to solidify again).

Combine dry to wet ingredients.  Mix well.

Over medium-high heat, warm a griddle or skillet using coconut oil to coat pan.   Pour about 1/4 cup to 1/2 cup of batter onto griddle.  I can usually fit four pancakes on a square griddle at once.  Once pancake starts to bubble, it is time to flip.  Repeat.  Adding coconut oil to pan in between each new set of pancakes.

Top pancakes with pomegranates, strawberries, blueberries or bananas.  I find these fruits are sweet enough.  Sometimes they can replace the need of maple syrup.

Enjoy!

Facebooktwittergoogle_plusredditpinteresttumblr

Gluten-Free Breakfast Burrito

Breakfast Burrito

Have you ever wondered what a gluten-free, soy-free, vegan eats for breakfast?  To be honest, it took a bit of creativity.  Finding a protein that would satisfy, was the toughest.  This delicious, colorful breakfast burrito is something I have at least once a week.  It is packed with protein (quinoa and beans), veggies and healthy fats (avocado).

I always have a bowl of cooked quinoa and freshly cooked beans in the fridge ready to use for any dish.  So, this burrito takes no time at all to make.

The Ingredients:

1 brown rice tortilla
1/4 c mozzarella cheese, shredded
1/4 c quinoa, cooked
1/4 c kidney beans
1/2 c spinach
1-2 tsp hot sauce

Preheat oven to 350.

Spread cheese over tortilla, sprinkle quinoa then beans.  place in oven for about 3 minutes.  Until cheese has melted.  Remove from oven add hot sauce, avocado slices and spinach.  Fold in half and serve.

Enjoy!

Facebooktwittergoogle_plusredditpinteresttumblr