Super Easy Spaghetti Sauce

I don't really like store bought spaghetti sauces.  They are usually either too runny or too sweet or Andrew doesn't like them because there might be a hint on onion ;)  And, I hate having to buy a specialty thing when I can whip something up almost as quick with stuff in the cupboard.  Tonight, I threw this together over gluten-free pasta with turkey meatballs and got a hearty thumbs up from the men folk!

Super Easy Spaghetti Sauce

1 can tomato sauce (8 oz)

1 can tomato paste (6 oz)

1 can diced tomatoes (14.5 oz)

splash of dry sherry, maybe a tablespoon or two

1 tsp. each of dried basil, dried oregano, and garlic powder

2 tsp. of Italian seasoning

1/2 tsp. each of red pepper flakes and salt

Dump everything in a small saucepan.  Puree using an immersion blender and let simmer on low while you cook the pasta and the rest of your dinner.

Double-Crusted Crisp

I'm not sure why I didn't think of this before.  A double-crusted crisp...the crust is my favorite part!  This recipe is adapted from one in Rustic Fruit Desserts by Cory Schreiber and Julie Richardson.  My version is gluten-free and uses fruit out of my freezer.  Hopefully I'm not violating any copyright stuff...I suppose Rose will tell me if I am!

Double-Crusted Crisp

Crust x2

1 1/3 c gluten-free flour blend of your choice

1 c oats

3/4 c packed brown sugar

1 heaping tsp cinnamon

1/2 tsp salt

1 stick butter, melted

Fruit-filling

1/2 c white sugar

2 T cornstarch

pinch of salt

1 qt sized bag full of apricots you froze last summer, defrosted

1 qt sized bag full of plums you froze last summer, defrosted

1 tsp vanilla

Preheat oven to 350 degree.s

Make the first crust by mixing the dry ingredients together.  Then, stir in the melted butter.  Press into a 9x13 pan.

Then, make the fruit filling by mixing the sugar, cornstarch and salt together.  Toss with the fruit and vanilla.  Spread evenly into the pan.

Then, make the top crust by again mixing the dry ingredients together and stirring in the melted butter.  Crumble the crust over the top of the fruit.  

Bake for 60-70 minutes...until the crisp is golden and the fruit bubbles through the crust.  Cool for 20 minutes before serving...but remember it tastes amazing warm!

Pumpkin Ginger Snaps

Um, yeah, anything with pumpkin (except pumpkin pie but that's a texture issue) usually tastes pretty darn good to me.  Andrew actually liked these because he couldn't taste the pumpkin...go figure!

Pumpkin Ginger Snaps

2 T butter, softened

2 T pumpkin, or pureed squash

1 egg

1/3 c brown sugar

1/4 c molasses

1/2 tsp baking soda + 2 tsp water

1 tsp each cinnamon, ginger, nutmeg, allspice, salt

2 c gluten-free flour blend

1. Combine the butter, pumpkin, egg, brown sugar, and molasses in your mixer.  Mix until smooth and creamy.

2. Dissolve the baking soda in the water and then add to the butter mixture.

3. Add dry ingredients and mix thoroughly.  

4. Roll out as thin as possible.  I divide the dough up into about thirds and roll out between gallon Ziplocs.  Transfer to greased cookie sheet.  Use a pizza cutter to cut to the desired size.  

5. Bake at 350 degrees for about 15 minutes.  Be sure to do them thin and they will crisp up quite nicely when you remove them from the oven.

"Curry" Chicken Soup

Apparently, not everyone looks in the fridge in the fall/winter and thinks...I'm going to make a soup out of whatever is in there.  But, seriously, throwing together a soup doesn't have to be that hard!  With that in mind, the following recipe is a guideline.  Many of my recipes are guidelines.  I just don't take the time to measure things :)  

Remember, it's not worth it to take yourself or soup so seriously!

"Curry" Chicken Soup

2-4 T melted coconut oil

1 small head garlic

1/2-1 tsp cumin

1/2-1 tsp coriander seed ground to a powder in your dedicated spice grinder, i.e. coffee grinder dedicated to that type of stuff

1/2-1 tsp ginger

1/2-1 tsp chili pepper flakes

1/2-1 tsp fresh ground black pepper

1/2-1 tsp salt, or to taste

 half of a leftover roasted chicken, diced

1 c diced cooked squash

1 c diced carrot

1/2 c white Zinfandel or other white wine you have on hand for cooking with

1 can full-fat coconut milk; and 1-2 cans of chicken broth or water, rinsing all the yummy stuff out of the coconut can

1 c cooked squash, not necessary to be diced

1/2-1 tsp turmeric

1. Melt coconut oil in medium soup pot.  Add garlic put through garlic press or well diced along with the spices and saute a bit on low heat.

2. Add the chicken, carrot and squash as you dice it up.

3. Deglaze a bit with the wine.

4. While you're doing that, puree the second set of squash with the coconut oil and water.  Add to the pot and let simmer for 20-30 minutes or longer.  Add the turmeric and stir.

5. Enjoy with your 14-month old...oh wait, that's just at the Jones Cottage.  But do find someone to enjoy your dinner with!

6. I made this a second time and used the 1 tsp of all the spices.  It was a little spicy (with the 1 tsp pepper flakes) but we thought it tasted better!

Tomorrow, I'll post the flax seed bread recipe I made to go with this.  Kind of like a bran flat bread without the wheat.

For more interesting ideas check out Monday Mania , Pennywise Platter and Slightly Indulgent Tuesdays!

AMAZING Dairy-free "Ranch" Dip/Dressing

This stuff is amazing!  No really, it is amazing.  I adapted it from this lady's recipe...most of my adaptations are because I don't have the stuff on hand or I'm too lazy.  Either way, it's amazing.  I know I said it before :)

Note: If you don't have a high powered blender like I do, you might actually want to soak the cashews.  I have a Vitamix and it just blends the heck out them!

AMAZING Dairy-Free "Ranch" Dip/Dressing
1 1/2 cups nuts (cashew or mac or combo) soak them for a creamier dressing (1-2 hrs is fine, then drain)
1 cup filtered water for blending
3 tablespoons lemon juice
1/3 cup cider vinegar
1/3 cup extra virgin olive oil (I use light olive oil so it's not strongly flavored)
3 dates (can totally be left out!)
1 teaspoon garlic pwd, heaping
1 teaspoon dill
1 tablespoon sea salt
1/2 teaspoon basil, dried


Put everything in the blender and puree the heck out of it.  It will thicken up in the fridge.  So, let it do it's thing and see if you want it thinner or if you like it that thick.  I tend to thin a bit for dressing but use it as is to dip vegetables or put on buffalo chicken wings!


It makes a great taco salad dressing if you thin a bit and add some chipotle Tabasco!

Find more to try at Pennywise Platter Thursday!

Roasted Eggplant Soup

We get a weekly box of produce from Minto Island Growers.  Good stuff.  With the box, they include an electronic newsletter with information about the farm and some recipes to give folks ideas.  I used to make Andrew use the eggplant as eggplant Parmesan but I'm not eating the carbs or cheese like that.  So, what is a girl to do?  And, we've had lots of eggplant!

This week's newsletter had a recipe adapted from Bon Appetit.  I adapted it further.  It was tasty!  And, nutritious.  Try it, even if you don't like eggplant you'll like this!

Roasted Eggplant Soup

3 medium tomatoes, cored and halved
3 medium sized eggplants, halved
6 cloves garlic
Olive oil
1 tsp or so chopped fresh thyme
4 c. chicken broth (make your own in your crockpot...if you don't know how contact me immediately!)
1/2 c. creamy part of canned coconut milk

Preheat oven to 400°F. 

Arrange tomatoes and eggplant in a  large baking pyrex, or two smaller ones if you like. Put the garlic in a separate dish with a lid (use the lid on the garlic to keep them from burning).  Drizzle all of the vegetables with olive oil (be generous!) then roast them for 20 minutes. Check the garlic, if they look like they are getting too done take them out (mine were fine).  Keep roasting  another 25 minutes, until the  vegetables are tender and brown in spots. Remove from oven and scoop eggplant from skin into a heavy, large saucepan or soup pot. Add the rest of the vegetables, the thyme and the chicken broth and bring to a boil, then reduce to a simmer. Cook for about 20 minutes or so. Cool slightly.

Working in batches, puree soup in blender until it is as smooth as you'd like it to be. (Or, if you have an immersion blender, you can do this in the pot.) Put the soup back in the pot, add the coconut milk and season with salt and pepper.

Find more yummies at the Fat Tuesday Forager Festival! or Pennywise Platter Thursday!

Classic White Gluten-Free Cupcakes

We had Dylan's birthday party today.  While Mom made a beautiful teddy bear cake for Dylan, it had wheat in it, so I made a few gluten-free cupcakes for the rest of us.  And, they turned out pretty darn well.  I used a half batch of the Chocolate Honey Beet Cake recipe (with 2 eggs) for one set (made 10 cupcakes) and this recipe for the other.  I was going to make cream cheese frosting but there was enough chocolate butter cream frosting leftover from the teddy bear that I just used that.  It also worked pretty well to cool the cupcakes, freeze them in a Ziploc without the frosting and then defrost them the day before and frost the day of.

Classic White Gluten-Free Cupcakes


1/2 c butter, at room temperature
3/4 c sugar
2 eggs
2 tsp vanilla
1 1/2 c (or more accurately 7.5 oz) gluten-free flour blend
1/2 tsp baking powder
1/4 tsp salt
3/4 c milk


Preheat oven to 350 degrees and line your cupcake pan with paper liners.  Cream the butter and sugar together. Add the eggs, one at a time, beating well after each addition.  Stir in the vanilla.  Sift together the dry ingredients and add to the butter mixture one third at a time, alternating with the milk.  Pour into the prepared cupcake pan (approx. 1/4 c batter per cupcake).  Bake for 18-24 minutes, or until an inserted toothpick comes out clean.  Makes 12 cupcakes.

Coconut & "Nut" Macaroon Torte...and Kubb

Last night we had Rebecca, Hans, and Destiny over for dinner. Andrew and I really enjoy spending time with them. There is no drama and while we have many things in common, we have enough not in common that it's fun learning from each other. 


Speaking of learning from each other...We also learned a new yard game from Rebecca and Hans called Kubb.  It's a Swedish game with blocks you knock down with sticks and then you knock down the "King" in the middle.  I wasn't very good but it was a lot of fun.  We're hoping they can bring it to Dylan's birthday party.


Rebecca and I aren't really eating wheat so I wanted to try a new recipe for dessert. I made the Coconut & Almond Macaroon Torte recipe from Molly Katzen's Enchanted Broccoli Forest.  Of course I can never leave well enough alone though.  I decided because my other friend, Rebecca, had given me some pecan meal when I was down in Georgia that I would use that instead of the almonds.  I also didn't have chocolate chips so I used a couple Rice Dream chocolate bars for the topping.  Turned out well enough I'm telling you about it here today :)


Coconut & "Nut" Macaroon Torte


The Cake
6 eggs, separated and at room temperature
1/2 c packed light brown sugar
1/2 tsp salt
1 1/3 c finely ground almonds (or pecans)
1 c shredded coconut ( I use unsweetened)
1/2 tsp orange rind (I used almond extract)


The Filling and Topping
1/2 c raspberry jam
2 T butter (I used coconut oil)
1/4 c semisweet chocolate chips (I used two Rice Dream chocolate bars...probably quite a bit more than 1/4 c)
1 T cocoa
1 T powdered sugar (I didn't use this at all)
1/4 tsp orange rind (didn't use either)


Preheat oven to 350 degrees and butter the bottom of a 10-inch spring form pan.


Using an electric mixer, beat the egg whites until stiff in a large bowl.


In a different large bowl, without worrying about washing the beaters, beat the egg yolks, gradually adding brown sugar and salt.  When all is added, beat 2 minutes on high.


Stir the ground nuts and coconut into the yolk mixture.  Add the orange rind/extract.  Mix well.


Fold the egg whites into the mixture - carefully and quickly.  Transfer to the prepared pan.  Bake undisturbed for 30 minutes.  Cool the cake completely in the pan.


Once the cake is completely cool, remove from the pan, and cut in half, using a serrated knife and a gentle sawing motion.  Spread the bottom half with the raspberry jam.  Replace the top half.


In a pan on low heat, met together the butter (coconut oil) and chocolate chips.  Stir in the cocoa and powdered sugar and orange rind (if using).  Spread this mixture, while still warm, across the top.  Put in the refrigerator to firm up.  


Tastes great served on a warm summer evening, on the deck, with decaf hazelnut coffee!

Cranberry Upside Down Cake

Let's just say I have an in with a very sweet cranberry grower so having them in my freezer isn't usually a problem.  However, I find myself just using them in smoothies or making cranberry sauce.  This cake has greatly broadened my horizons.  Maybe it will broaden yours.

Cranberry Upside Down Cake (adapted from this recipe)

Topping Ingredients:

1/2 c sugar
2 c cranberries- or enough to cover cake pan bottom
1/4 tsp cloves and nutmeg
1/2 tsp cinnamon
2 T butter- to grease pan thoroughly

 

Cake Ingredients:

2 1/3 c gluten-free flour blend
1 T baking powder
1 tsp salt
1 2/3 c sugar
1/2 c butter
1 c milk (cows or otherwise)
1 tsp vanilla extract
2 T vinegar, white

Preheat oven to 350 degrees.

Mix together sugar and spices.  Using butter, generously grease the bottom and sides of an cheesecake pan (the type with the sides that pop off).   Spread the sugar and spice mixture evenly on the bottom of the pan and then arrange cranberries to cover the bottom.

Mix flour, baking powder, salt and sugar in large mixing bowl.  Cut in butter and mix until fine crumbs are formed.  Make sure there are no lumps of butter remaining. Stir in milk and vanilla.  Mix thoroughly and then stir in vinegar.  Pour batter on top of cranberries and spread evenly to coat. 

Bake at 350 degrees for 45-55 minutes, or until knife inserted in center comes out clean.  Let cool 20 minutes on wire rack.  Run knife around edge to loosen cake sides from pan.   Invert onto plate and serve  You may have to do some reconstructive surgery to the top...don't worry know one will know and it still tastes great.

NOTE: This can be made vegan with equally yummy results by using melted coconut oil.It's a bit easier too, I just melted the coconut oil and mixed it in the Kitchen-aid instead of cutting it in.  I also used coconut oil to oil the pan and I think it didn't stick as bad so try both ways and see which you like better even if you don't care about making it vegan.

Find more at Slightly Indulgent Tuesday.

Cranberry Date Bars

Apparently, I have a thing for dates lately.  I used to think I hated them...maybe it was the type?  I'm not sure.  But, I've been trying out the ones from the bulk bin in Winco and so far, I would say I like them...a lot...definitely more than I should!

Cranberry Date Bars

18 or so dates (use a few more if they are tiny, few less if they are huge...I know, really helpful right?)

1 c dried cranberries

1/2 c raw cashews

1/2 c raw almonds

1/2 tsp cinnamon

pinch of salt

In food processor, roughly chop the dates and cranberries.  Take them out and put them in large bowl.  Add nuts, cinnamon and salt to food processor and chop until fine but stop before it turns into butter.  Combine the chopped dried fruit and nuts.  Mix well by hand...it will be sticky!  Press into a 8x8 pan or a bit smaller one if you have it.  I lined mine with plastic wrap.  Refrigerate for an hour, cut into squares, and try not to eat all at once.

Find more yummies at Pennywise Platter Thursday or Slightly Indulgent Tuesday! 

Slow Cooker Citrus Pork Roast

Make this immediately!  It is yummy.  Love citrus and pork.  Serve this with baked potatoes...the "gravy" is awesome on them too. (Adapted from this recipe.)

Slow Cooker Citrus Pork Roast

pork roast - medium size
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup broth
2 tablespoons lemon juice
2 teaspoons coconut aminos or soy sauce
1 1/2 teaspoon grated orange peel
3 tablespoons cornstarch
1/2 cup orange juice

In a small bowl, combine the garlic powder, thyme, ginger and pepper; rub over roast. In a large skillet over medium heat, brown roast on all sides in oil.

Place roast in slow cooker. In a small bowl, combine the broth, sugar, lemon juice, coconut aminos/soy sauce and orange peel; pour over roast. Cover and cook on low for 4 hours or until a meat thermometer reads 160º.  Our roast had a bone so we cooked it a bit longer.

Remove roast and keep warm. In a saucepan, combine the cornstarch and orange juice until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. 

PS. If your roast has a bone, save it for making stock!

For more good ideas visit Pennywise Platter Thursday!

Energy Balls

My friend posted a link to a page about making healthy energy balls.  I tried them tonight and they came out great...especially if you don't eat many sweets.  Andrew didn't think they were sweet enough.  Go figure!

Energy Balls

10 dried dates - pour boiling water over the top for about 3 minutes

1 tsp cocoa powder

1/4 tsp salt

1 c walnuts

Optional: additional cocoa powder or unsweetened coconut for rolling

In a Vitamix or food processor, chop the nuts until they are a fine meal but not butter.  Add the cocoa and salt.  Mix.  Drain the dates (save the liquid for cooking with later) and add.  Process until the mixture holds together.  Roll into small balls (bite sized) and roll in cocoa powder (if you like them dark) and/or unsweetened coconut. 

Find more @ Slightly Indulgent Tuesday and Pennywise Platter Thursday!

Italian Turkey Meatballs

Now that I'm not pregnant and the holidays are over, it's time to focus on my health again.  I've been having a hard time feeling good about myself since Dylan was born and really having a hard time getting back to eating well.  Eating well for me means limiting my grains, dairy and sugar.  Ha!  That's been quite the joke.  

So, for the month of January, I'm not eating any sugar, grains, or dairy.  We are nine days in and besides a little bit that I couldn't control, I've done extremely well.  I also feel my mood picking up.  I've been eating a ton of veggies and fruits and good meats.  It's not a bad way to be.  Today, I made turkey meatballs that were delicious.  Not sure what I'm going to use them for...so far we've just been snacking on them as is but I thought I'd share them with you.

Italian Turkey Meatballs

2 lbs ground turkey (I used the 7% fat turkey)

1 tsp fennel seed (ground into a powder in a coffee grinder I use as a spice grinder)

1 tsp each onion powder, garlic powder, red pepper flakes

1/2 tsp each cumin, nutmeg and ginger

1 1/2 tsp each oregano, basil, thyme, salt

2 eggs, lightly beaten

Throw everything in a bowl and mix together like crazy.  Don't be afraid to get you hands in there.  Yes, it feels gross but it works great!  If you can, let the mixture sit in the fridge for a few hours or overnight.  Form into small balls and put on a broiler pan sprayed with cooking spray.  Spray the top of the meatballs and bake in oven at 400 degrees for 15-20 minutes.

For more yummy ideas check out Pennywise Platter Thursday!

Chocolate Honey Peanut Butter Cups

Megan Telpner has a great perspective on life and posts quite interesting recipes at her blog Making Love in the Kitchen.  A couple of days ago she posted a recipe for "Chocolate Instead of Love Cups" or basically Hazelnut Butter Cups.  I have a similar type of recipe linked here for Yummy Mounds so I figured I'd like these.  However, I was too lazy to make hazelnut butter so I used peanut butter and I like stuff a little sweeter so I added more honey to the chocolate part.  Andrew thought they were a hit so I thought I'd share them here.  Be sure and check Megan's website out too!

Chocolate Honey Peanut Butter Cups

Chocolate

1/3 c cocoa powder

1/3 c melted coconut oil

6 T honey (start at 4 and see what you think; with everything put together I wish I had used 4 T...the peanut butter is sweet as well)

Filling

1/4 c peanut butter

2 T unsweetened coconut

1 T honey

In a small bowl mix the filling together.  In a separate bowl, pour melted coconut, cocoa and honey.  Mix until well combined.  Heat more if it isn't mixing together well.

Using small muffins silicone forms (or what any muffin or ice cube trays with pop-out bottoms; the silicone peels back easy), spoon 1 tsp of chocolate (enough to cover the bottom).  Place in freezer 5-10 minutes or until solid. 

Remove from freezer.  Spoon 1/2 tsp (or half of what you put in as chocolate) into each form.  Using fingers slightly moistened in cold water, spread the filling out evenly.  Spoon another 1 tsp of chocolate over the top and put into freezer again for 5-10 minutes.  Enjoy!

NOTE: I used mini silicone muffin forms I purchased at WorldMarket for $2.99.  They don't list them on their website but they look a lot like these on Amazon -just for cheaper! I had 12 but 16 would have been perfect.  Not sure how many you would get of the normal sized muffin forms.

Check out more yummy ideas at Pennywise Platter Thursday!

Yummy Mounds

I'm not especially creative when it comes to recipes.  I do like adapting others recipes to my style or ingredients.  Having said that, I think this is the first recipe posted by Kimi at The Nourishing Gourmet that I've tried.  She calls them Mounds but hers are really Almond Joy.  I think I would leave the almonds off myself since they seemed to have been more of a pain then anything...but I also didn't have whole almonds.  I also didn't feel like taking the time to melt honey so I used agave syrup which is liquid at room temp.  I think they came out a little different but were easy and tasty.

Andrew's reaction was "Damn, this is good."  Ed's was "You can bring this anytime," and the ladies at work all wanted the recipe.  So thank you Kimi for an awesome treat!


Yummy Mounds

1 1/3 c. unsweetened coconut flakes (seriously folks, unsweetened!)
1/2 c. of coconut oil
1/4 c. of agave syrup
1 tsp. almond extract

Muffin tin or 12 silicon muffin cups (this is what I used and they just peel back to get the Mound out).

Melt the coconut oil in the microwave.  Add the agave and almond extract.  Stir well.  Then add the coconut.  Mix well.  Use about 1 T per muffin tin and tamp the mixture down with your fingers.  Freeze for 15-30 min.

3/4 c. cocoa powder
1/3 c. agave syrup (Kimi used a scant 1/4 c honey, but 1/4 c of agave didn't seem sweet enough; taste to see how sweet you want yours)

1 c. coconut oil
1 T. vanilla extract

Again, start by melting the coconut oil in the microwave.  Add the agave and vanilla and whisk in the cocoa (preferably you sifted it to get rid of the lumps). 

Once thoroughly mixed and at desired sweetness, use approx. 2 T per muffin tin.  Put them back in the freezer for another 30 min. 

These do need to be stored in the freezer because coconut oil can get soft at room temperature.  But, you won't care because they taste so darn good straight out of the freezer.  I think these will be my go to treat this summer!

Easy Creamy Tomato Soup

Somehow life seems to be getting away from me lately.  Not sure how that happens.  But, sometimes we just need a little comfort.  A grilled cheese sandwich and tomato soup fits the bill quite well!

Easy Creamy Tomato Soup

1-2 T butter or olive oil

4 cloves garlic, diced

1 med onion, diced

1 tsp salt

1 tsp dried basil

1 tsp dried rosemary

4 cans (15 oz) petite diced tomato

1 can coconut milk or 8 oz package of cream cheese

1 T honey

6 T sherry

Melt the butter.  Saute the onion, salt and garlic on medium until the onion is translucent.  Add the spices and cook for about 1 minute.  Add the tomatoes, including liquid, and the coconut milk/cream cheese.  Stir in the honey and sherry.  Cook 30-40 minutes.  Blend until smooth, being careful of the heat.  Enjoy!

Linked to Slightly Indulgent Tuesday and Pennywise Platter Thursday

Banana Coconut Pecan Muffins (Corrected!)

These are great! I adapted this recipe from Karina's Kitchen. By the way, if you haven't checked out her blog...do so. It's full of yummy gluten free recipes.

Preheat oven to 375. Spray 8-12 muffins tins (I used the silicon deals).

Mix together in large bowl:
2 c banana puree (give or take a cup)
1/4 c brown sugar
1/4 c olive oil (I forgot this the first time I posted it! So sorry.)
1 T vanilla
1 egg

Sift together in a separate bowl:
1 c sorghum flour
1/2 c potato starch (or corn starch)
1 c unsweetened shredded coconut
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp xanthan gum
1 tsp cinnamon, heaping
1/4 tsp nutmeg, heaping

Add dry ingredients into wet ingredients. Mix well. Add 1/2 c pecans if you like them. Spoon into the muffins tins...go ahead and fill the tins really full if you like! Bake for about 20 minutes. Let cool for ~5 min and then pop out of the tins.

These are excellent right away or the next day with peanut butter.

NOTE: I don't like a really sweet muffin...if you looked at the original recipe you might have noticed I increased the bananas a bit and cut the sugar back a lot. Feel free to add more sugar, but if your bananas are really, really ripe...well then these should be sweet enough. I also prefer the unsweetened shredded coconut. If you have regular, that will make the muffin sweeter too.

This is my contribution for Simply Sugar & Gluten Free's Slightly Indulgent Mondays.

It's that time of year again...

If you planted a zucchini you have a lot! Well, have I got the recipe for you. I adapted this recipe, that another blogger adapted, and included some spices similar to a recipe my great grandma would make when I was a kid. Her cake was the first time I would even consider eating zucchini cake. Try it...I guarantee you'll love it!

Chocolate Spice Zucchini Cake (GF/CF) (adapted from this page)

Mix together in large bowl, set aside:
3 eggs
1 1/4 c sugar ( I've updated this...and will try 1 c next time (was 2 c in the original recipe, everyone at work seemed just fine with 1 1/4 c!)
3/4 c milk (I use unsweetened almond milk)
3/4 c oil
1 T vanilla

Sift together, then add to wet ingredients:
1 tsp salt
1.5 c gluten-free flour blend (ingredients can be found at the link above, works great)
1/2 tsp xanthan gum
1 tsp baking soda
1/4 tsp baking powder
1/2 c cocoa
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves

2 c zucchini, shredded give or take a bit (I usually use 2 medium zukes)

Once the dry ingredients are mixed in well with the wet ingredients (get rid of those cocoa lumps!), add the zucchini. Pour into greased 13x9 pan and cook at 350 for at least 20 minutes or until done. Take out and cool on a rack. Unlike many gluten-free baked goods, because of the zucchini, this cake will not dry out...it gets moister with age. I actually like it better after a day or two!

Optional: Sprinkle chopped pecans/walnuts, cocoa nibs/chocolate chips on top before baking.

But I Don't Like Spinach!

As I learn to be wheat and dairy free, I am exploring new foods. My current favorite is quinoa. This is the "mother of all grains" and no I'm not cursing. This grain has been a staple crop for thousands of years in South America. It was the Incas that referred to it as the mother of all grains.

For those of us who are sensitive to wheat, it is a great find. It is not technically a grain and is in the Chenopodiaceae family which also includes spinach and beets. It has a balanced set of amino acids which other grains and rice do not have.

Even if you're not sensitive to wheat, it makes a tasty addition to your cupboards and comes in a variety of colors. Use it in place of rice or couscous or as a breakfast cereal. Tonight I combined red quinoa with a fresh fava bean sauce and made a tasty dinner.

Fresh Fava Bean Sauce with Quinoa

4 tsp olive oil, divided

1 1/2 tsp garlic, minced

1 T fresh oregano, finely chopped

1 boneless, skinless chicken breast, frozen

salt and pepper, to taste

1 c. cooked, peeled fava beans

1 c. dry quinoa

(garlic powder, cayenne powder, dried oregano, dried basil, dash TABASCO® brand Chipotle Pepper Sauce)

1. Cover chicken breast with water. Add garlic powder, cayenne powder, dried oregano and basil and the Tabasco (I just add a little of this and a little of that). Cover and bring to a boil. Boil until chicken is done. Remove chicken breast to cool and save the "broth."

2. In pan, heat oil and saute garlic until light brown. Add fresh oregano. Add 1/2 c. of reserved chicken broth, 3/4 c. of the fava beans, and salt and pepper to taste. Simmer for approximately 3 min. Puree in separte container. Return to pan. Add additional 1/2 c. chicken broth or more to make a sauce. Add remaining 1/4 c. fava beans.

3. Bring 2 c. chicken broth or water as needed to a boil in separate pan. Add quinoa. Bring back to a boil, cover, and turn down to low. Cook about 15 minutes or until all the water is absorbed.

4. Dice chicken. Heat 2 tsp olive oil in large pan and add chicken. Add cooked quinoa. Pour fava bean sauce over chicken/quinoa and toss. Heat until warm.

5. Enjoy! Goes well with a green salad.

Note: There are a number of ways one could approach this recipe. You could use pre-made chicken broth and pre-cooked chicken. In that case, skip step 1.