• The Kitchen Sink Gluten-Free Protein Muffins

    MUFFINS YOU CAN EAT & EAT & EAT

    Guilt-Free Snackin’

    My boyfriend is camping this weekend and while him and his pals have pledged to only eat what they catch, I’m making him some gluten-free muffins packed with protein to give him a head start each morning (just in case, of course).  I like calling these “the kitchen sink” because I throw in whatever I have in my cupboard that makes sense at the time, and because he’s on a high protein diet the kitchen sink consists of lots of seeds.

    Don’t be scared by the whole “gluten-free” aspect of these tasty treats.  They’re moist, delicious, and don’t taste like anything super healthy if you know what I mean.  But, they are!  My favorite way to enjoy them is piping hot, with a swipe of almond butter on top.

    Some baking tips for this recipe: make sure to squeeze as much moisture out of your grated apples as you can (twist ’em up in a kitchen towel and squeeze, squeeze, squeeze).  I generally don’t advocate for throwing in “handfuls” of ingredients in baked goods but I’ve found that the amount of seeds you can add really is negligible and based on personal preference.

    Fill your muffin tin just to the top of each space or else your muffins may grow too large!

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    4 cups fine almond flower

    1 teaspoon baking soda

    1/4 teaspoon sea salt

    3 teaspoons cinnamon

    1/4 cup chia seeds

    Handful of golden flax seeds

    Handful of pepitas

    2 apples, grated and drained (squeeze the juice out)

    1 tablespoon lemon juice

    3/4 cup whole greek yogurt

    6 eggs

    2 tablespoons maple syrup

    1 cup blueberries (fresh or frozen)

    1. Preheat your oven to 325 F.
    2. Combine dry ingredients.
    3. Combine wet ingredients.  Stir wet into dry ingredients.  The consistency shouldn’t be too sticky/pasty, or too thin.
    4. Spray a muffin pan with a non-stick spray and scoop spoonfuls of batter into each hole (don’t overflow them or underfill).
    5. Bake for 25 minutes until brown and cooked through (insert a fork to test).
    6. Enjoy these for breakfast, on a camping trip, on a hike, or freeze to eat later!
  • The Cold Buster: Ginger Tea From Scratch

    I just got over a horrible cold.  Actually, it hasn’t even completely left my system and we’re 2 solid weeks in.  Still a little cough, cough going – ya know how it is.  When I was in the deepest, darkest part of my cold my brain was rummaging through itself trying to come up with something, anything that could help.  Finally, a moment of enlightenment: GINGER.

    I always have ginger root in my kitchen. I love anything ginger: tea, the spicy ginger shots at Butcher’s Daughter that seem to clear anything up in an instant, ginger candies.  I remembered an old mate of mine from the French Culinary Institute who once made me the most delicious ginger tea from scratch and how it warmed my insides just right….

    Now, with my nose sniffling and my head pounding, it was my turn to make the most healing and delicious ginger tea from scratch.  Trust me – it seriously helped me feel a lot better, even if it was just for a few moments.  Here’s what you’ll need:

    [ingredients title=”Ingredients”]
    • Fresh ginger root, peeled, and cut into 1 cm slices (about 1/4 cup total)
    • A few slices of lemon
    • Honey or agave syrup (about 1 tablespoon)
    [/ingredients] [directions title=”Directions”]
    1. Boil 4 cups of water to a rolling boil (the water will reduce when you boil so more is better than less).
    2. Add ginger root, 2-3 slices of lemon, and honey, and reduce to a simmer.  Cook for at least 20 minutes until the flavors come together in a strong way when you do a taste test.
    3. Strain out the ginger root and lemon into a small, round colander directly over your favorite mug.  Add a squeeze more lemon and honey to taste.
    4. Enjoy, and feel better!
    [/directions]

     

     

  • TheLoDown