Tag Archive for 'gluten free'

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Matcha Ricotta Happiness Bowl

matcha ricotta happiess bowl

There are times in life when your go to move is the ‘no recipe move’. Some cooks, like my Guy, can simply open up the refrigerator and create amazing concoctions based upon inspiration from the available ingredients. I typically am not in this category. I love to follow a good recipe concept, and often times Continue reading ‘Matcha Ricotta Happiness Bowl’

Red Lentil Coconut Curry Soup

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Life has a funny way of boosting you up when you least expect it. And that in itself is inspiring. While this was not the recipe I anticipated posting this week, I couldn’t resist. And on this day of Hearts I wanted to share the LOVE.

Last week I had noticed that a new friend of mine, Judith, was listed in an email as the primary contact for our daughter’s school fundraising soup lunch and Lenten festivities. On numerous occasions over the past four months she had helped our family throughout my diagnosis, surgery and recovery. In hopes of somehow helping her, I stepped out of my ‘recovery comfort zone’ and took a bold step by offering to make a pot of lentil soup for the lunch.

Continue reading ‘Red Lentil Coconut Curry Soup’

Sweet Po-ta-to Hash

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It’s been a while since I’ve been able to find my words. The last two months I’ve been a blank slate; focused on healing and recalling my former self. My days post breast cancer surgery melt away as focus on this solitary goal – health. As I begin my recovery I know that writing nourishes my soul as much as eating feeds my being. And while I haven’t done much cooking, I’ve been the beneficiary of some delicious meals.

This first recipe carries with it some weight Continue reading ‘Sweet Po-ta-to Hash’

Yellow Squash Citrus Grain Free Cupcakes with Coconut Butter Frosting

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Deep dark secret time….I eat cupcakes for breakfast.

This week had its shares of highs and lows, which is to be expected pragmatically speaking. That’s life. Let’s not dwell. We all have our challenges. What’s important is to level up your game and focus on the positive. Those things that you enjoy doing that make you smile. My go to remedy would be to spend time with My Guy and the kids, and a close second form of therapy is to find my favorite kitchen corner to test out new recipe concepts.

My original vision was to come up with a breakfast recipe, but when this goodness came together the possibility for it becoming a dessert seemed more fitting. It is a taste of sunshine for your palate. Gluten free, grain free, and citrus forward. It’s exactly what is needed to brighten up those dark winter days. And I assure you that the ingredients list will pleasantly surprise you.

The consistency is on the lighter side and 100% satisfying to bite into; moist with just enough natural sweetness. The tangy citrus coconut frosting adds a hint of buttery creaminess that really makes this a dessert that you can enjoy for breakfast. While I am typically a chocolate zealot, this cupcake will leave its mark. One dozen may just not be enough if you plan on sharing these with a few friends. In fact- I’d double the batch and sign-up to bring dessert to your next party. This dessert checks all of the boxes and will leave guests longing for the recipe.

And if you find yourself home alone with a batch of Yellow Squash Citrus Cupcakes you may just eat a few and then greedily lick the crumbs off of the liner and suck the frosting off of your digits. How could you go wrong with a veggie, no refined sugar cupcake? Answer- you can’t. It is just a lovely fact of life. Dig in.

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Yellow Squash Citrus Grain Free Cupcakes with Coconut Butter Frosting

Cupcake Ingredients

1 ½ cups almond meal

1 ½ cups oat flour

¾ tsp baking soda

1 tsp salt

2 cups yellow squash, grated

3 eggs

¼ cup coconut oil, melted

½- ¾ cup honey

2 tsps vanilla

1 TBS white wine vinegar

2 tsps orange zest, freshly grated

2 tsps lemon zest, freshly grated

Frosting Ingredients

¼ cup coconut oil, at room temperature not melted

1 TBS honey

1 tsp orange zest, freshly grated plus more to decoration

Directions

Preheat oven to 350 degrees. In a small bowl combine dry ingredients and set aside.

In a large bowl, mix together all wet ingredients except the squash. When mixture is well incorporated, add in squash and mix to combine.

Slowly incorporate the dry ingredients into the wet ingredients in three installments. Stir by hand to combine.

Place batter in cupcake liners and bake for 27-30 minutes. If fragrant, check with toothpick to ensure that cupcakes do not over bake.

To make frosting, in a small bowl combine coconut oil, honey and orange zest. Once well mixed, frost cupcakes and sprinkle additional orange zest. Note: Because this frosting can melt, it is not ideal to bring somewhere on a hot day.

yellow squash profile

yellow squash solo

Nut & Grain ‘Life Changing’ Bread

The privilege of a lifetime is being who you are.— Joseph Campbell

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It’s all part of the journey. That’s what I remind myself- the good, the bad, the frustrating, the happy moments- it is all part of the journey. Life has an odd way of taking you out of the every day autopilot trance and pushing you into those – oh too real moments. Moments when you notice every vein on your hand, feel the sun’s shadow cross your face and hear a whisper of the wind as it catches your eyelashes. You know, you really just know, that you are alive.

This week, I am alive. Every vein, every breeze, every scent that crosses my path goes noticed. Continue reading ‘Nut & Grain ‘Life Changing’ Bread’

Raw Double Chocolate Nut Carmel Mousse Slice

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There is no denying the beast within. The Bowl Licker chocolate fest continues. There is not much that needs to be said about this raw chocolate slice. It fits all of my new passions- raw, vegan, chocolate, nutty, refined sugar free, gluten free, dairy free and totally satisfying. The challenge is trying to keep it from disappearing. Continue reading ‘Raw Double Chocolate Nut Carmel Mousse Slice’

Roasted Banana Double Chocolate Blender Cakes

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This is certainly going to fall into the category of a good ‘cheat’. It definitely feels (or rather tastes), like you are cheating, but it is super duper healthy. I know, that sounds like an oxymoron and yet it is 100% true.

Why do we need to be so healthy all of a sudden? For me it is anything but sudden, four years ago Continue reading ‘Roasted Banana Double Chocolate Blender Cakes’

Mega Chocolate Ying Yang Granola

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I think I’ve officially entered my chocolate phase for 2015. I don’t know how or when it happened, but it hit me like a ton of bricks. I can’t stop thinking about eating chocolate. And I don’t want to even imagine waiting until dessert to eat it, I want to kick start my day with it. I’ve made breads, muffins, mochi brownies and this week I migrated to granola. It was definitely worth the time it took to discover this type of dessert-fast recipe. Continue reading ‘Mega Chocolate Ying Yang Granola’

Mochi Brownies

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Ever since Rika lived with us, a native of Japan, my kids have fallen even deeper in love with anything mochi. Prior to meeting Rika we loved our visits to Japan town to buy Japanese mochi confections. And of course we went crazy for mochi covered ice cream when it hit the store shelves. Continue reading ‘Mochi Brownies’

Fudgiest Peanut Butter Smoothie

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This week’s episode of ‘I am not cooking!‘ is brought to you by my faithful blender.

I am a newly converted blending addict. There is no way around it. No matter how much I dream about a nice hot meal I keep on blending. Fortunately it is summer so it’s slightly less noticeable. >she tells herself in affirmation< Continue reading ‘Fudgiest Peanut Butter Smoothie’