This is a perfect recipe to make on Mother’s Day! So, with that in mind, a mini tribute to my mama: One of my favorite things to do growing up was to bake with my mom. I loved the smell of freshly baked chocolate chip cookies hitting my nose when I came home from school. I loved having the long conversations with my mom while enjoying those cookies. Anyway, since those days, I have continued my love for baking. I have learned so many baking tricks from her, and I’m so grateful that she’s taught me so much. I love you Mom! ❤
Anyway, I came across several recipes for this muffin that I made yesterday and converted (and changed a few things) it into a gluten & dairy free version. If you’re not gluten and dairy free, it’s very easy to swap out a few ingredients to make it full of gluten and dairy.
Here’s what you’ll need for the muffins:
2 cups of gluten free all-purpose flour with xantham gum in it
1/2 cup of sugar
1/2 teaspoon of sea salt
3 teaspoons of baking powder
1/4 cup of coconut oil
1 cup of almond milk
2 teaspoons of lemon juice
1/4 teaspoon of lemon zest
11 oz of fresh blueberries (wash and remove steams)
For the glaze:
1/2 cup of powdered sugar
2 tablespoons of lemon juice
Preheat the oven to 400 degrees F. Mix wet ingredients into bigger bowl (egg, lemon juice, lemon zest, coconut oil, almond milk). In a separate bowl, mix the dry ingredients (GF flour, salt, sugar, baking powder) and then slowly combine the dry ingredients into the wet ones. Add the blueberries, mix well, then add to the muffin tin. Bake for 15-25 minutes. This will make 12 muffins. This is a thicker muffin so I did have to bake mine for about 22 minutes before they were done–it just depends on your oven. Once they have baked, let them cool for an hour or two. Make the glaze, then drizzle the glaze on top. ENJOY!
After these were baked, I had my in-laws and husband try them. They are not gluten and dairy free like I am but they gave the muffins a 10/10. Yay! I hope that you enjoy this recipe! Be sure to tag me in your photos! I’d love to see them!
Happy Sunday, friends! I hope that everyone is doing well on this beautiful day. During this weird time of quarantine Dale and I have been making a lot of yummy food. We’ve been getting some requests to post the recipes so here is the beginning of it. This is one of my all-time favorite recipes. I had never had it until we moved in with my in-laws. IT’S AMAZING! If you need a new meal for dinner while we’re in quarantine, then you need this in your life. Dale’s family has an amazing recipe and I’m so excited to share it with my readers! Here is what you’ll need to make this amazing rice soup!
What you’ll need:
2 cans of coconut milk
1 medium bag of spinach
4 to 5 lbs of boneless chicken
3 cloves of garlic
2 pieces of ginger
2 large onions
3 to 4 chayote (basically a fancy squash)
Rice (cooked separately in rice cooker)
To start, you’ll put your rice into a rice cooker and cook however much rice you want. We never combine the rice into all the soup to persevere the flavor and so the coconut milk won’t absorb too much of the flavor. Your first step is to finely shop up the ginger, garlic, and slice the onions. Then you’ll brown them on medium heat. Once that is done, you’ll throw in the raw chicken chunks and cook it. When that is completed, you’ll add all of the coconut milk and bring it to a boil for about 5 minutes. Afterwards, you’ll add our fancy-shmancy squash, the chayote, and let it boil until it’s soft. Then about two to three minutes before you sever the soup, add the spinach. Ta-da! Then you’ll put some rice in a bowl, add the soup, and enjoy! Here are some pictures from how we’ve done the steps:
This usually takes us about 20 minutes to prepare, and about 15 minutes (or longer with the rice) to cook. It’s definitely one of our favorite meals to make. I hope that you enjoy this recipe! If you make it, tag me in your photos to tell me how it turned out!
This weekend was eventful in the sense of homework, seeing Alyse, and hanging out with my mom. Unfortunately, I didn’t have time to see as many people as I wanted to (I’m buried in homework since I’ve been sick the past couple of weeks) and I definitely didn’t get to do everything that I wanted to.
But nonetheless, I still had a good time with my mom and Alyse. Alyse and I are coaches for Beachbody and I’m loving it. I’ll start blogging a lot more about Beachbody in the next week or so. Brace yourself for lots of exercise blog posts! It was so great seeing Alyse. I haven’t seen her in four years so it was so great to actually see her and not just talk to her on the phone or over text.
My mom and I made this a-m-a-z-i-n-g gluten and diary free carrot cake. I’ll post the recipe after I’m done with this post. I’ve never had such an amazing allergy-safe treat before. Seriously. You will have to make this immediately.
My mom also made this asparagus soup from the “Naked Nutrition” cookbook that I’m giving away. If you haven’t heard about the giveaway, you can read about it HERE. This soup was (like everything in that cookbook) amazing. I am in love with it. I’m so excited to make it again. It’s that good.
Just for kicks this weekend, I tried on my old poke-a-dot prom dress that I wore in high school. I graduated high school in 2010 and wore it in 2012 for a dance that I went to go to. As you can see, it could barely zip. Four years later, it’s so big on me. I had a hard time keeping it up on me. It’s that big. Seriously. I’m amazed at what a difference clean eating and regular exercise makes.
Besides cooking and hanging out with my mom, I spent most of my time doing homework. I’m so behind because I’ve been sick with bronchitis. Thankfully, I’m over it now (that’s the fastest I’ve ever gotten over it). I can’t wait to be back on top of homework and not stressing over being so behind. It’ll be nice to have life back in order. How was your weekend? Did you do anything exciting? Cook or bake anything new? Let me know!!
I have this thing where I go on smoothie kicks. You know, the smoothies that have all the good stuff that we’re supposed to eat. A while back, I made this (and I never posted the recipe! Yikes! #slackerstatus)
So, here I am updating my blog. I have so many things to tell you guys about. From a new fitness routine to recipes to cookbooks to everyday life! Be ready for the posts that are coming! I’m excited to share them with you!!
You would never know that this meal turned out terrible if I didn’t say anything. You wouldn’t know that the noodles were super undercooked, the sauce had way too much garlic, and I was pretty disappointed (and starving) after I tried it. In fact, I ate maybe two bites before I made something else. So, here I am. Complaining about how terrible this went when all I needed to do was add a few more things to the sauce to fix it.
Here’s the correct recipe to some dang good “Alfredo” sauce:
1 1/2 C. Raw Cashews
1/4 C. Coconut milk
1-2 Cloves of garlic
2 C. Water
Dash of Himalayan pink salt, pepper, and water (if needed)
I didn’t soak the cashews overnight like I usually do so I added extra water to make this more of a creamy sauce. First, combine the raw cashews and coconut milk together in the blender until it’s smooth. It might be a little thick but you can add water if it needs it. Then add the garlic (careful, you don’t want to add too much!!), Himalayan salt, and a little water if needed. Make sure you taste it first before you put it on your noodles. If it has too much garlic, add more cashews and coconut milk to the mix. Then, as always, enjoy.
Mexican food is my true love. I cannot (and I mean cannot) live without it. I am a total addict when it comes to salsa, guacamole, chips, beans, rice, and all that jazz. Seriously, people. I have a problem.
At least I can admit that I have a problem, right? Isn’t that the first step to recovery (except I have no intention of ever recovering from my true love of Mexican food. Ever.). So, I probably need help. But that’s okay. Right? . . .
So, now that we’ve cleared that all up I thought that I’d share a typical lunch (sometimes dinner) that I have. I present to you the Vegan Black Lentil “Taco” Salad from the G&C Girl’s Kitchen.
For the one that I made I was a little short on time (like I was running out the door) and I didn’t have time to cook rice or whip some guacamole up. So, the one that’s pictured is missing the rice and guacamole so I’d recommend that you add those. It always makes this little gem so much better.
I’m not adding measurements because when it comes to Mexican food it is all about the taste. So, taste away and let me know how this turned out for you!
I don’t know what it is about muffins but I freaking love them. That is all. . . . Okay, maybe not all but still. They are amazing. I love experimenting with muffins because you never know how they’ll turn out if your just throwing them together from scratch (like these ones). Nonetheless, they were freaking amazing.
2-3 mashed bananas
2 handfuls of blueberries
2 tsp. flaxseed
1/2 C. apple sauce (substituted for 2 eggs)
2 tsp. vanilla
2 tsp. baking powder
1 C. GF flour
This recipe makes about twelve muffins. First, pre-heat your oven to 355* F and combine wet ingredients until the texture is smooth. Then add the dry ingredients and mix together until all the bumps are out.
Then put the batter (with NO blueberries in it) into the muffin tin and then add the blueberries with the flax seed sprinkled on top.
Next, bake for about twenty or so minutes (or until golden brown). And then ENJOY these freaking amazing muffins.