Pumpkin Corn Muffins
Prep Time: 15 minutes Cooking Time: 20 minutes Yields: 12 people
Ingredients
3 large eggs, or egg replacer for two eggs
1/2 cup olive oil
3/4 cup pumpkin puree
1/2 cup light brown sugar
1/4 cup agave syrup or honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 cup gluten-free cornmeal
1 cup Pamela's Ultimate Baking Mix, or other gluten-free pancake and baking mix
1 teaspoon baking powder
1/2 teaspoon sea salt
Directions
1. Pre-heat the oven to 350 degrees F. Line a 12-cup muffin tin with paper cups.
2. In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the pumpkin puree and whisk well. Add the brown sugar, agave, vanilla extract, cinnamon, allspice and cloves and whisk to combine.
3. In a separate mixing bowl whisk together the cornmeal, baking mix, baking powder, and sea salt.
4. Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Drop the batter by spoonfuls into the 12 muffin cups.
5. Bake on a center rack in the preheated oven for about 20 minutes or so, until the muffins are firm to the touch and golden. Check with a wooden pick, if necessary (if it emerges clean, the muffins are done).
6. Place the muffin pan on a wire to cool a bit -- 5 minutes or so -- then remove the muffins from the tin and place them on the wire rack to continue cooling.
Notes: Try these golden gluten-free gems for breakfast or with your next batch of greens or chili. They're crunchy and spicy and not too sweet. Fabulous when served warm. Refrigerate or store for longer wrapped and bagged in the freezer. Reheat by toasting or even grilling.
Morning Sausage & Kale
Prep Time: 5 minutes Cooking Time: 10 minutes Yields: 2 people
Ingredients
2 teaspoons olive oil
1/2 small yellow onion, sliced into half moons (long, thin slivers)
2 precooked chicken sausages, sliced into 1/2” rounds
1/2 bunch kale, chopped into 1” pieces
1 tablespoon balsamic vinegar
Directions
1. Heat oil in frying pan.
2. Sauté onions for 5 minutes.
3. Add sausage and kale.
4. Cook for 5 minutes or until sausage is hot and kale becomes soft.
5. Remove from heat, sprinkle with balsamic vinegar and serve.
Notes: If you are a vegetarian, try substituting marinated tempeh for sausage. Cut tempeh into bite-size cubes, marinate in tamari or soy sauce for 30 minutes and follow the recipe using tempeh in place of sausage.
Oatmeal Pancakes or Waffles
Cooking Time: 10 minutes Yields: 2 people
Ingredients
2 cups rolled oats
2 cups water
1 banana
2 tablespoons maple syrup
1/4 teaspoon sea salt
1 teaspoon vanilla extract
2 teaspoons olive oil
Directions
1. Place all ingredients except oil in a blender and blend until smooth.
2. Let stand a few minutes until batter thickens.
3. If batter is too thick to pour easily, add some water.
4. Heat oil in frying pan or skillet.
5. Pour batter, by 1/4 - 1/2 cup, into pan and cook for 2-3 minutes on each side.
6. For waffles: Pour into a heated waffle iron and cook for 10 minutes.
Notes: Try adding chopped walnuts to the pancake batter. Top with fresh fruit such as strawberries or blueberries.
Easy Homemade Granola
Prep Time: 5 minutes Cooking Time: 15 minutes Yields: 3 people
Ingredients
2 cups rolled oats
1/2 cup slivered almonds or unsalted sunflower seeds
1/2 cup dried shredded coconut
1/4 cup crystallized ginger
1/4 cup coconut oil
1/4 cup maple syrup
Directions
1. Preheat oven to 350 degrees.
2. Combine all ingredients into a large bowl.
3. Spread mixture in a thin layer on a cookie sheet.
4. Bake for 5 minutes and then stir with a spatula. Bake another 5 minutes and stir again.
5. Keep baking for about 15 minutes total until golden brown all over.
6. Cool for about 10 minutes before serving.
Notes: Double this recipe and store it in an airtight container for up to a week. Enjoy it with milk or yogurt.
Cream Cheese Pancakes
Prep Time: 5 minutes Cooking Time: 15 minutes Yields: 2 people/ 4-6 pancakes
Ingredients
2 oz cream cheese at room temperature
2 eggs
1 packet stevia sweetener or 1/2 tsp agave
1/2 teaspoon cinnamon (optional)
Directions
1. Put all ingredients in a blender and blend until smooth.
2. Let rest for 2 minutes so the bubbles can settle.
3. Pour 1/4 of the batter into a hot pan greased with butter or cooking spray.
4. Cook for 2 minutes until golden, flip and cook 1 minute on the other side.
5. Repeat with the rest of the batter.
6. Serve with a bit of syrup or agave and fresh berries.
Notes: A gluten-free, satisfying cross between a thick crepe and a thin pancake.
Blueberry Corn Muffins (Gluten-Free)
Prep Time: 20 minutes Cooking Time: 15 minutes Yields: 12 people
Ingredients
1/2 cup rice flour
1/4 cup sweet rice flour or coconut flour
1 cup gluten-free cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon salt
1 cup buttermilk*
3 tablespoons oil
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup agave or honey
2 eggs
1 cup blueberries
Directions
1. Preheat oven to 400 degrees
2. Lightly oil or line muffin tin with paper liners and set aside
3. In a bowl, whisk together the flours, cornmeal, baking powder, baking soda, xanthan gum and salt and set aside
4. In a separate bowl, mix together buttermilk, butter, oil, vanilla, agave or honey and eggs. Whisk until blended.
5. Add dry ingredients to the buttermilk mixture and stir until just combined.
6. Carefully fold in blueberries
7. Divide evenly in muffin cups (makes 12 generous-size muffins)
8. Bake for 15-17 minutes until tops are light golden brown
9. Remove muffins from tin and let cool on wire rack
Notes: No buttermilk on hand? Here's how to make a good substitute: pour 1 tablespoon lemon juice or vinegar into a measuring cup. Add milk to measure 1 cup. Let stand for 5 minutes, then use whatever amount the recipe calls for.
Plantain Chips
Prep Time: 20 minutes Cooking Time: 10 minutes Yields: 12 people
Ingredients
6 green plantains
Juice of 6 limes
2 tablespoons coconut oil, melted
Directions
1. Peel the plantains and slice very think on the diagonal.
2. Soak the slices in lime juice for 10 to 15 minutes.
3. Dry thoroughly and heat broiler.
4. Toss plantains with coconut oil in a bowl. Make sure oil covers slices.
5. Place on a baking sheet and put under broiler for 3 to 5 minutes or until golden brown.
6. Flip to the other side and repeat.
7. Store refrigerated in an airtight container once cooled; they will keep for 1 week.
Honey Sesame Treats
Prep Time: 5 minutes Cooking Time: 10 minutes Yields: 8 people
Ingredients
3/4 cup sesame seeds
1 1/2 tablespoons raw honey
Directions
1. Grind 1/2 cup sesame seeds in a coffee grinder or suribachi. Grind well, but not so much that they become nut butter.
2. Place in a bowl, add honey and combine with a fork until it becomes a unified paste. Roll into 1/2-inch balls.
3. Toast the remaining seeds in a sauté pan for 5 minutes, stirring constantly until they turn golden brown, and transfer them to a bowl.
4. Roll the balls in the toasted sesame seeds.
5. Eat warm or refrigerate.
Garlicky Guacamole
Prep Time: 20 minutes Prep Notes: Chill for an hour in the fridge. Cooking Time: 0 minutes
Yields: 6 people
Ingredients
1/2 cup chopped onion*
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1/2 cup chopped cilantro
2 cloves or 3 teaspoons minced garlic
2 jalapeño peppers, minced
3 large or 4 small ripe Hass avocados, halved and pitted
Juice of 1 lime
1 medium tomato, seeded and chopped
1/4 teaspoon sea salt, or to taste**
Directions
1. In a medium bowl, stir together onion, green and red peppers, cilantro, garlic and jalapeño.
2. Score avocados and slice in half, removing the pit. Scoop avocado from skins with a spoon.
3. In a large bowl, mash avocado with a fork until desired texture. Gently mix in half the lime juice.
4. Add onion mixture to the avocado mixture. Stir in tomatoes and add salt. Add more lime juice until desired consistency and taste. Cover and chill for at least an hour before serving.
Notes: Guacamole provides heart-healthy unsaturated fat, but it's a hefty fat nonetheless. Enjoy, but be mindful that 1 cup can pack 400 calories. With all the fixins, guacamole also delivers vitamins C, A, E and K.* Choose your onion based on your preference: red for more of a crunch, red or yellow for more of a kick, and white for a milder flavor. ** If you're serving with salty chips, you may want to reduce the added salt by half.
Spicy Parmesan Green Beans
Ingredients
3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 15 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
2 tablespoons lemon juice (about 1/2 of a lemon)
3 tablespoons finely grated Parmesan cheese
Directions
1. Warm the olive oil in a large, heavy sauté pan over medium-high heat.
2. Add the onions and cook until translucent, about 4 minutes.
3. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes.
4. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes.
5. Add the red pepper flakes, lemon juice and Parmesan cheese and cook 4-5 minutes. Toss to coat and serve immediately.
Notes: No more boiling string beans to within an inch of their life! These are fresh and crisp but also tender and with a kick.
