higher than usual: gluten free

Showing posts with label gluten free. Show all posts

Monday, April 2, 2012

Best stir fry with noodles

Stir fry

half an onion (sliced)

3 cloves garlic (chopped)

handful of broccoli (slice florets in half)

1 cup brussels sprouts (cut into quarters)

handful of snap peas (whole)

1 portabella mushroom (chopped)

Stir fry onions in coconut oil over medium high heat for one minute. Add broccoli and brussels sprouts for another 2 minutes. Add mushrooms and snap peas and cook until all veggies are brown and tender. Throw in garlic and cook 1-2 minutes.

Noodles

Meanwhile, cook some gluten free noodles in a saucepan. When tender, drain noodles and melt a teaspoon coconut oil in the saucepan over low heat. Return the noodles to the saucepan, add stir fry and sprinkle with sea salt--make sure you mix this the entire time to prevent noodles from sticking to the bottom of the pan. Stir for about 30 seconds, just to reheat everything and remove from heat. Serve immediately.

Thursday, March 29, 2012

Bok choy soup!

Bok Choy Soup

3 carrots, cut into 1/2 inch pieces

2 cups bok shoy, cut into chunks

2 green onions, chopped

handful of sliced mushrooms

salt, garlic powder, pepper and spice to taste

Boil 4 cups water, throw everything in and let simmer 20 minutes or until carrots are tender.

Meanwhile, boil some water in a separate pot and cook some spaghetti noodles (I prefer gluten free so I use Rizopia.)

When the noodles are tender, drain and return to the pot with some apple cider vinegar and let the noodles cook a little longer in the vinegar. Add the noodles to the soup as serving!

Tuesday, March 20, 2012

Blueberry muffins

You might recognize this post from the other week, since then we worked on the recipe a little to make it better and here are the results.

BLUEBERRY MUFFINS

mine made 12 big muffins and 22 small! This recipe goes a long way!

1/4 tsp salt

1/4 tsp baking soda

2 tsp baking powder

2 cups almond flour

1/2 cup buckwheat flour or oat or all purpose

1/3 cup raw agave nectar +more for the tops of muffins

1/4 cup flax whisked in 2/3 cup water and let sit for 5 minutes (or egg replacer for 4 eggs. Check out this for some ideas.)

1/4 cup coconut oil, melted over low heat

1TBSP vanilla (optional, I ran out and they were still good!)

1 cup fresh or frozen blueberries

Pre-heat oven to 325 F

Mix dry in large mixing bowl: flours, baking soda, baking powder, salt.

Mix wet in medium mixing bowl: whisk eggs and let sit, then add agave, coconut oil and vanilla.

Pour wet mixture over dry, stir together with a large mixing spoon, then gently fold in blueberries.

Fill big silicone muffin cups 1/2 full with batter, small ones 3/4 full.

For extra sweetness, after you fill the muffin cups, drizzle agave on the tops straight from the bottle.

Bake 15 minutes, or until brown on top and toothpick comes out clean. (Mine took 25 minutes and then I turned the heat down to 250 and cooked 10 more minutes to cook the middles some more. You can tell if the middles are done or not by carefully-they will be hot!!- flipping a muffin over and out of the silicone and looking at the bottom, if they are NOT done, there with be a darker ring in the middle bottom of the muffin. Also, if the muffin falls apart, the middle is not done. Alternatively, break one open and if it's really gooey then cook it some more on 250 degrees but keep in mind the middle will look moist until it is completely cooled, don't confuse moist with gooey. It shouldn't take more than 40 minutes total in the oven!)

These are extra amazing the next day, make them at night and eat for breakfast with black coffee. (I like the big ones best!)