ALMOND POPPYSEED MUFFINS

28 Mar


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Good morning! I apologize for posting these late! I’ve been so busy with work this week but things have calmed down now. Plus, these are up just in time for breakfast😉

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I love almond and poppyseed treats, from almond scones or bread, to poppyseed cake and muffins… then when you bring both of them together, you enjoy the best of both worlds! These muffins are fluffy, light, and yummy, but be careful because you might eat the entire batch😁

Dry Ingredients:

1 3/4 cup gluten free oat flour
3/4 tsp gluten/aluminum free baking powder
1/4 tsp gluten/aluminum free baking soda
1/4 tsp sea salt
2 Tbsp poppy seeds

Wet Ingredients:

1/2 cup organic coconut palm sugar
10 Tbsp organic coconut oil
2 organic cage free eggs
2 Tbsp Amaretto (I used Disaronno)
1/2 cup unsweetened almond milk
1/2 cup organic plain greek yogurt (I used fat free Liberte)
1/4 cup slivered almonds

Preheat oven to 400°F and line a muffin pan with cupcake liners, preferably with parchment paper cupcake liners.

Mix wet and dry ingredients in separate bowls before combining ingredients to together. When mixing the wet ingredients carefully pour the coconut oil slowly into the wet ingredients mixture to prevent the coconut oil from solidifying.

Add in half of the slivered almonds into the batter and mix until well Incorporated. Use a cookie scoop to scoop portions of the muffin batter into the muffin liners. This should give you 11 servings. Use the rest of the slivered almonds and add them to the top of the muffins. Transfer muffin pan into the oven and bake for 18 minutes or until slightly brown and passes the toothpick test.

Let the muffins cool for five minutes. Enjoy when ready!

PALEO GROUND BEEF AND CHEESE CAULIFLOWER CRUST PIZZA

24 Mar


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Wohooo!! For the feedback I got from my lovely friend Claudia for this recipe! We had a little girls’ night on the weekend which is standard routine for us, so I decided to make her something yummy, while I made something else for myself since I don’t eat meat. I’m not always fond of restricting my guests to my diet choices when they come over, except they request it of course. I love hosting dinner parties and that requires me being versatile in my cooking, but hey, I do enjoy it :)

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This one is for all my paleo lovers who want to get down and dirty while staying clean! This is also THE best cauliflower I’ve made so far because it’s quite close to the texture of regular thin crust pizza with crispy edges.

Recipe: adapted from The Healthy Foodie

The Sauce (I used ¼ cup for 1 pizza)
• 1 small can organic diced tomato
• 1 medium onion, finely chopped
• 2 cloves garlic, chopped
• ½ tsp sea salt
• ½ tsp black pepper
• 1 tbsp oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• pinch crushed chili peppers
• pinch ground clove
• pinch ground cinnamon

The Crust
• 350g cauliflower, grated
• 1/4 cup coconut flour
• 2 tbsp almond flour
• 1/4 teaspoon sea salt
• 1 tsp Flavor God garlic lovers seasoning (or seasoning of choice)
• 2 large organic cage free eggs

The Garnish
• 3-4 mushrooms, sliced
• ¼ red bell pepper, diced
• 150g extra lean ground beef, cooked and seasoned with Flavor God seasonings
• ¼ diced red onions
• Pinch of sea salt
• ¼ tsp freshly cracked black pepper
• 100g fresh mozzarella cheese, grated

The Sauce
1. To make the sauce, add onions, garlic and seasoning to a small saucepan and cook over medium heat until fragrant and the onions become translucent, 2-3 minutes.
2. Add canned tomatoes and honey if using and bring to the boil then lower heat and simmer, partly covered, for about 15-20 minutes, until sauce is thickened and all water has evaporated. Reduce to a fine puree with a stick blender, if desired. Set aside while you work on the crust.

The Crust
3. Place a pizza stone or baking sheet in the oven and preheat oven to 475F.
4. Use a box grater or the grater disc of your food processor to grate the cauliflower.
5. Place the grated cauliflower in a microwave safe bowl and cover loosely; microwave for about 4 minutes on high. Place the cooked cauliflower in a fine mesh sieve and press it down real hard with a ladle or an unbreakable bowl or plate that fits snugly into the sieve; You need to remove as much water as you possibly can, so don’t be afraid to squeeze. If you don’t have a fine mesh sieve, you could also dump the cauliflower onto a clean tea towel, let it cool for a few minutes then wrap it like you would a candy and squeeze the heck out of it by wringing the towel.
6. Add the cauliflower into a bowl, along with the rest of the ingredients. Mix well by hand until all the ingredients are well incorporated and resemble dough.
7. Place a piece of parchment paper onto a cutting board and dump your dough smack in the center. Form it first into a ball, then flatten it down gently with your fingers and form it into a nice, flat disc or approximately 8 to 10 inches in diameter. If you want a ticker border, you will have to also form that with your fingers, as the dough won’t rise.
8. Use the cutting board to slide your crust onto the hot pizza stone or baking sheet that’s been sitting in the oven. Bake for 8 – 11 minutes, until it starts to turn golden brown; remove from oven by sliding it back onto your cutting board.
The Garnish
9. Spread however much tomato sauce you like evenly over the cooked pizza crust; top with mushrooms and half the bell peppers; add ¾ of the mozzarella cheese, followed by the cooked ground beef, the rest of the bell peppers and onions. Finally, add the rest of the mozzarella cheese.
10. Slide pizza back in the oven and cook for an additional 7-10 minutes, until cheese is melted and the crust starts to color on the edge.
11. Remove from oven and let cool for a minute or two. Cut into wedges and ENJOY!

TROPICAL BREAKFAST SANDWICH

23 Mar


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Good morning and happy Monday! Although it’s finally spring and sunny outside, it’s -11😿 So I decided to stay hopeful by making this yummy sandwich to remind me that it will warm up really soon😅🌞

This sandwich is layered with spring veggies, grilled pineapples, turkey bacon, caramelized onions, sliced avocado and a friend egg, with gluten free whole grain bread and sriracha mayo spread. Have a great day!👍

STRAWBERRY SHORTCAKE WAFFLES WITH HOMEMADE STRAWBERRY SAUCE

22 Mar


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Good morning! Have a happy breakfast with these waffles🍓🍓🍓 They are glutenfree for those who are gluten intolerant, made with organic fresh ingredients, and pumped with deliciousness👍

Recipe for waffles (makes 3)

1 1/4 cup almond flour (or 1 cup brown rice flour, or oat flour-not paleo)
2 organic cage free eggs
1/2 cup fresh organic strawberries (diced)
1/2 tsp gluten/aluminum free baking soda
2-3 tbsp unsweetened almond milk
1 tsp organic coconut palm sugar
1/4 tsp organic pure vanilla extract
1/4 tsp cinnamon
A dash of nutmeg
A dash of sea salt

Sauce:

1 cup fresh organic strawberries (pureed) and 3 tbsp pure maple syrup

Pre-heat waffle maker.

In a saucepan over medium-high heat, combine the strawberry puree and sugar and cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Strain through a fine-mesh sieve into a bowl. Let the strawberry mixture cool slightly, then refrigerate until completely cool.

Combine waffle ingredients in a bowl and mix until a smooth batter forms.

Pour batter into the waffle iron and let it cook until ready.

Transfer the waffles onto a place and pour the warm strawberry glaze over it. Enjoy!

GARLIC BUTTER SHRIMP ZOODLES WITH LIGHT FETA CHEESE

19 Mar


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If you’re looking for a low carb and high protein pasta recipe similar to what I posted yesterday, here’s an alternative. I used Flavor God garlic lovers seasoning and melted coconut oil to make the “garlic butter” to keep it on the healthy side, then coated it on the shrimp and marinated it with the shells on for an extra crunch. This also makes a good dinner option if you’re craving a pasta meal but don’t want the extra carbs👍

The recipe is very similar to my previous zoodle recipe, which you can find here.

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