Strawberry Chocolate Chip Muffins (grain-free)

Hello everyone! I am so excited to share this recipe with you all. I baked these muffins Monday and they turned out so delicious, Emma and I have been snacking on them all week! Here’s the recipe! 

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Makes 12 muffins 

2.5 cups blanched almond flour 

2 T coconut flour  

1 tsp baking soda  

1 tsp baking powder  

3 eggs  

1/4 cup coconut oil

1/2 cup almond milk  

1/2 cup water  

1 tsp vanilla extract

8-12 stevia packets (or 1/2 cup sugar of choice)  

1 cup sliced strawberries  

1/4 cup mini chocolate chips  

 

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Preheat the oven to 350 degrees. Line or grease a cupcake tin so muffins don’t stick!

Mix all the ingredients together except for the berries and chocolate chips. Then fold in the berries and chocolate.

Pour the batter evenly into each muffin tin, then bake for about 20 mins until a toothpick comes out clean! 

Then enjoy! We sure have been :) happy baking!  

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Shredded BBQ chicken (Instant Pot!)

I have been singing the praises of the instant pot ever since my hubby got it for me for Christmas. It has literally transformed meal prep, helped us eat out WAY less, and makes cooking at home so much easier! I’ve been making shredded chicken almost weekly, so I wanted to share a super easy rendition with you all! 

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Shredded chicken is so versatile! I’ve been making it with salsa verde, but also adding BBQ sauce to it as well, which means you can add it to salads, wraps, sandwiches, or just eat it plain!

And the best part is that you can use frozen chicken, make it taste super moist and fresh, and you don’t have to defrost the day before and make sure you plan ahead! You can just straight up throw frozen chicken into the instant pot and have a meal ready in less than 30 minutes. Here’s the super easy recipe! 

 

Makes 6-8 servings  

8 frozen chicken tenderloins

2-3 frozen chicken thighs  

1 cup chicken broth  

1 cup bbq sauce of choice  

 

Place the frozen chicken into the IP, along with the broth. Cover and set to sealing, then cook on manual for 22 minutes. Let the pressure release naturally for about 10 mins; then quick release.  

Once the pressure releases, take the chicken out of the IP and place in a bowl. Shred the chicken with two forks, then add the BBQ sauce and mix thoroughly! 

And that’s it! Super easy to throw together and it tastes delicious! Hope y’all get to try this recipe and seriously, if you don’t have an instant pot, go get one TODAY! They are life changing!  

Easiest Banana Nut Bread

If you know me, you know I LOVE to bake. But, the recipe must be easy, I don't like multiple steps or ingredients. I made this banana bread yesterday on a whim because I had 4 brown bananas that were headed to the trash but I desperately didn't' want to waste. The bread turned out PERFECT, and even my husband went nuts over it, and he isn't' really into baked goods (don't even get me started, I just don't understand how anyone could NOT love baked goods).

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I shared this recipe over on my Facebook page but I thought I’d write it up in a blog post for future reference as well! It was so easy, so if you have any pancake mix and brown bananas lying around, get ready for the best banana bread of your life! 

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4 mashed bananas (the browner the better!)

2.5 cups gluten free (or regular) pancake mix...I used the Trader Joe’s gluten free pancake mix

2/3 cup coconut sugar

1 cup almond milk

2 eggs

1 tsp cinnamon

1/4 cup chopped pecans


Mix all that goodness together, pour into a greased bread pan, and bake on 350 degrees for about an hour! Enjoyyyyyy!

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After having one slice, I realized they were just too huge, so I cut them in half. So perfect and delicious! I hope you enjoy! 

Easy Roasted Vegetables

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If there's one thing that I always like to have on hand are ready to eat vegetables. I typically love raw vegetables, but there is something so comforting about roasted and warm veggies during the winter time (even though our weather here has been far from winter weather, but I digress).

I decided to roast up some vegetables on Tuesday to eat with some turkey marinara I whipped up. I boiled whole wheat noodles for Emma, my hubby, and a dear friend from church who came over for dinner! Since I'm gluten free, but don't really like a lot of gluten free noodles out there, I thought I'd try the marinara over roasted vegetables, and it turned out SO GOOD! Here is the recipe for a quick and simple roasted veggies pan that you could use as a side to any meal...breakfast, lunch, or dinner!

Easy Roasted Vegetables

1 package butternut squash (I used the Trader Joe's precut one and chopped it up even smaller)

2 cups Brussels sprouts, halved

2 zucchinis, chopped*

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1/2 tablespoon dried basil

1/2 tablespoon garlic powder

salt and pepper to taste

*And really, you could add any vegetables to this! Bell peppers, onions, eggplant, the stage is yours!

 

1. Preheat the oven to 400 degrees.

2. Chop up all your vegetables and place on greased baking sheet.

3. Mix the oil, vinegar, and spices separately, then pour over the vegetables and toss until they are all evenly coated.

4. Bake for 25-30 minutes until the veggies are crisp and starting to brown.

5. Enjoy!

See? Super simple and now you have zero excuses as to why you can't eat your vegetables! :)

Paleo Pizookie!

I have been loving making Danielle Walker's Real Deal Chocolate Chip Cookies as a way to still enjoy treats in my gluten free lifestyle. But lately, my baking sheets have been burning the bottoms of every cookie I bake! I finally got an AirBake pan today which I have heard amazing things about so I can't wait to use it! But yesterday, I was craving the cookies before I had the magic cookie sheet, so I decided to tweak the recipe a bit and make the cookies into more of "cookie bars." They taste just like a pizookie when you add ice cream on top and are absolutely delicious!! Here's the recipe!

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Makes 12 bars

1/3 cup coconut oil

1 egg

1/2 cup coconut sugar

1 tsp vanilla extract

1.5 cups almond flour

1 T coconut flour

1 T arrowroot starch

1/4 tsp salt

1 tsp baking powder

1/4 cup chocolate chips

 

Preheat your oven to 325 degrees and grease an 8x8 baking dish.

Cream together the coconut oil, egg, sugar, and vanilla extract until smooth.

Then add the flours, salt, and baking soda.

Fold in 1/4 cup of chocolate chips.

Pour into the baking dish and pat until it is even all around. Bake for 20 minutes or until a toothpick comes out clean!

Let it cook for about 20 minutes, then enjoy with some dairy free ice cream or just as is!!

Smashed Sweet Potatoes (Instant Pot!)

I’m so excited to share my first Instant pot recipe!  I’ve been loving my new kitchen toy and it’s transformed the ease with which I meal prep and plan! I made these sweet potatoes the other night and they turned out so delicious, I knew I had to share! The spices are sweet and savory at the same time, and they make the perfect and nutritious accompaniment to any meal. I hope you enjoy!  

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Makes 4 servings  

4 medium sized sweet potatoes  

1 T olive oil    

1/8 tsp cinnamon  

1/8 tsp paprika  

salt to taste  

1/2 cup water  

  

Wash, scrub, and dice up your sweet potatoes, then toss evenly with the olive oil and spices. Use the trivet at the bottom of your instant pot, then add the potatoes along with the 1/2 cup of water. 

Lock your instant pot lid and make sure the valve is set to steam. Manually set it to 6 minutes, then forget about it!

I did the quick release to release the pressure once the machine beeped and made sure the pressure had been completely released. Then open the pot and scoop out your sweet potatoes into a bowl. They should be soft enough to mash with a fork and viola! You’ve got delicious smashed sweet potatoes.   

Serve these with some chicken and veggies, or just eat as a snack because they are THAT good! I hope you enjoy!

Rosemary Garlic Chicken

I always dry out chicken. To the point where I don't even want to make it anymore and have been making ground turkey our meal staple for 5 months. But, I told myself to try one last attempt at a baked chicken recipe, and it was a hit! The secret is to put some broth in the casserole dish, and enough butter/oil to keep the chicken moist. Here is my recipe for Rosemary Garlic Chicken that is easy to make, could be doubled or tripled to always have on hand, and goes with practically anything! Enjoy!

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Rosemary Garlic Chicken

 

1.5 lbs chicken tenders

2 T grass fed butter or ghee

1/2 T rosemary

2 T lemon juice

1-2 cloves garlic, crushed

Salt and pepper to taste

1/4 - 1/3 cup chicken broth

 

 

Preheat the oven to 400 degrees.

 

Make sure your butter is softened. Then, add the rosemary, lemon juice, garlic, salt, and pepper to the butter and mix until it becomes a paste.

 

Rub the butter mixture onto the chicken tenders and place in a greased casserole dish. Pour the chicken broth into the dish.

 

Cover with foil and bake for 25-30 minutes or until there is no pink in the chicken.

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I've had this chicken with potatoes, atop a fresh salad, and even with some marinara and steamed veggies! It is so versatile and tasty, I hope you enjoy!

Slow-Cooker Steak Taco Soup

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It’s finally getting a bit cooler in Southern California, which means it is soup season!! I personally love chili but Vasken is not a big fan, so I decided to try a variation with steak meat instead of ground beef and no beans, and it was a hit! Plus, it took 10 mins to throw into the crock pot and dinner was ready 6 hours later...perfect! Here’s the recipe! 

 

Makes 6 servings  

2 lbs of tenderloin steak, cut into cubes

4 cup beef or vegetable broth

1/2 onion, diced

1 red bell pepper, cubed

1 yellow bell pepper, cubed

1 can fire roasted diced tomatoes

2 T taco seasoning

Salt to taste

 

 

Preheat a skillet over medium heat and add your steak. Brown the meat for 5-7 minutes, drain half of the grease, then pour into crock pot.

 

Add beef broth diced onions, chopped bell peppers, fire roasted diced tomatoes, and seasonings.

 

Cook on low for 6-7 hours.

 

I served with a salad and some grain free cornbread (recipe from Danielle Walker’s cookbook “Celebrations.”

 

We loved this soup and I am sure it is going to be a winter time staple!

Copycat Panera Apple Cinnamon Muffins

If you know me, you know I LOVE Panera. Mostly because of their baked goods. One of my favorite items that they have is their Apple Crunch muffin. It's so delicious and fluffy and tastes like apple pie in a muffin form. I wanted to recreate the recipe in a healthier, gluten-free way, and I think this recipe is SPOT ON to how these muffins taste! My husband tried one this morning and immediately said that I have to blog this recipe because they are THAT good. So here we go! 

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Makes 12-15 muffins

1 cup Pamela's Gluten-free all purpose flour

3/4 cup almond meal

1/2 cup oats

3/4 cup sweetener of choice (I used sugar but usually use stevia, but I'm all out!)

1/2 cup applesauce, unsweetened

2 eggs

1 tsp cinnamon

1/2 tsp vanilla extract

1 small apple, chopped 

Preheat the oven to 350. Spray a muffin tin or use lining.

Mix all the ingredients together except for the apple. Then, chop the apple and fold it into the batter. Pour into muffin tins and bake for about 20 minutes, or until a toothpick comes out clean.

Enjoy warm! Store in the fridge for 4-5 days. These taste so good with a cup of coffee in the morning! I hope you all enjoy!

Banana Chocolate Chip Bread

I have been craving baked goods lately, like WHOA. I'm 37 weeks pregnant today and until now sweets weren't really my thing (except for a small bout with brownies in my second trimester). But lately, I've been all about the sweets. I really like baking my own treats and sweets because it's fun for me and I get to control what goes in them. So I decided to whip up some banana chocolate chip bread over the weekend, and it turned out delicious! Super easy ingredients and ready in under an hour!

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Makes 1 loaf

4 bananas (the browner the better!)

3/4 cup gluten free pancake and baking mix

3/4 cup almond flour

1 large egg

1 tsp vanilla extract

10-12 packets stevia

1/2 tsp cinnamon

2-3 T chocolate chip morsels 

Preheat your oven to 350 degrees F.

Then, place the bananas in a mixer and blend them up until they are mashed and smooth. Then, add the rest of the ingredients except for the chocolate chips and mix thoroughly. Lastly, fold in the chocolate chips!

Spray or grease a standard loaf pan. Then pour the batter into the pan and bake for about 40-50 minutes or until a toothpick comes out clean! 

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Enjoy on its own or smeared with some peanut butter! So delicious!