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!
There is something about the beginning of spring that I simply love. I love the smells and the sounds of the new baby birds chirping. I just love spring. But what I love the most about spring is being able to eat parfaits without feeling super cold after finishing them…winter isn’t always my friend. Thank goodness spring is finally here…well, it was here. Utah decided to have a final snow storm before it brings back the nice weather. It’s annoying. Oh well.
Anyway, a couple of weeks ago I made this amazing parfait.
Ummmm…hello?! This thing is amazing. I mean just look at it.
The great thing is that this was SO EASY to make. Seriously. I need to make these more often because it was just that easy.
Here’s what you’ll need:
Directions: Soak the qunioa and chia seeds overnight so they cook quicker. Then cook them, and then let them cool. Meanwhile, start layering your parfait with the berries on the bottom, and a little soy milk. Once the qunioa and chia seeds are cooked, continue layering until you’ve reached your perfect raspberry parfait.
…and now for my favorite part! My questions for you!!
-What are your favorite kinds of berries to use in a parfait?
-Do you love spring or winter more?
-What do you want to see up on the blog??
I’d like to note the cool new plugin that I’m using now for my recipes. That way, you can save or print them and have easier access to all the things I make. Post a picture and tag me so I can see what you’re making! xo Sam
This mix makes two cakes and it takes about 45-50 minutes to bake. Following the directions are super easy. I love how easy Namaste’s directions are and how good their mixes are. You can’t even tell that they are gluten, dairy, and sugar free. It’s amazing.
For the frosting, we made a basic butter cream (well, a dairy free butter cream) frosting. I’m still tracking down the recipe from my mom. As soon as I get it, I’ll post it.
When you make this cake, be sure to tag me! I’d love to see how it turns out for you.
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!!
Last summer, I had to opportunity to volunteer at Natural Philosophy’s organic and raw kitchen with Chef Karen Lefgren (Here’s her Facebook page). It was amazing! I learned so many things from the couple of times that I was able to come in and help out. Karen is an incredible chef and seriously knows her stuff. She’s one of the few chefs that is certified as a raw food chef and creates amazing dishes.
I recently came across her website “Respectfully Raw by Chef Karen Lefgren” and found a few recipes that I learned how to make last summer. I decided that it was time to dive back into the organic and raw foods and really start applying everything that I learned last summer. I’ve realized that this is the lifestyle that I really do want and I hope to implement in my future family (whenever that happens…ha ha).
One of my all-time favorite dishes that we made was the Mediterranean Quinoa Salad. Guys, you’ve never tasted heaven until you’ve made this dish. It is by far one of the best things that I’ve had in my life. You can find Karen’s original recipe right HERE and I highly recommend that you try it out.
When I made this dish, I altered the recipe slightly by cutting everything in half. Since I only cook and bake for myself, it made no sense to make more than what I could handle eating in a week before the salad goes bad. It turned out amazing. I had a few people try it and they all said that they’ve never tasted anything so good.
What You’ll Need:
1 1/2 C. Qunioa soaked overnight
3 whole cloves of garlic
1/2 tsp salt (I used pink Himalayan salt)
1 red pepper
1/2 red onion
Handful of chopped parsley
1/2 can of kalamata olives
1/2 lemon squeezed
1 1/2 tsp of Braggs Apple Cider Vinegar (ACV)
1/4 c sesame oil
1/2 t salt (I used pink Himalayan salt)
5 black peppercorns
Directions for dressing:
Add the lemon juice, ACV, salt, and pepper in the blender. Add the oil slowly on a low setting until it’s blended evenly.
Directions for salad:
Cover the qunioa with up to two inches of water while it’s cooking, add garlic and salt. Bring to a boil and let it simmer for about fifteen minutes until the qunioa “pops” open and all the water is absorbed. Set aside for about ten minutes with the lid on. Let it cool in the fridge while you prepare the pepper, onion, parsley, and olives. Remove the garlic cloves from the qunioa and make the dressing. Mix everything in the cooled quinoa and chill for one hour before serving.
Something that I have missed is mac-n-cheese. Ever since I was a little kid, it’s always been my favorite meal. I’ve been looking for some alternative that is healthy enough for me to eat but still tastes really good. Thankfully, I finally came up with something that works. Here’s a kid-friendly (and adult-friendly) recipe!
What You’ll Need:
Daiya’s mozzarella style shreds
Carrots (organic if possible)
Broccoli (organic if possible)
Soy milk (or whatever kind of milk you use)
Okay, so first we’re going to start cooking the gluten-free noodles and steam the veggies. I don’t know about you guys, but I’ve never done that before until tonight. It was SO EASY and it took maybe ten minutes for the veggies to cook.
Once the noodles are cooked, add Daiya’s mozzarella cheese. Guys, if you haven’t tried this stuff you need to. It’s super good. It’s lactose, dairy, casein, soy, and gluten free. TRY IT! I added a little extra because I like my mac-n-cheese creamy. Then I added a little coconut oil, and soy milk to help with the creaminess (is that even a word?!).
Once the “cheese” (or whatever you want to call it) is all mixed in, add the veggies. Mix it all together and then you have a master piece. And not to mention, an amazing dinner that is filling and healthy. xo Sam