Pumpkin Muffins (Low carb and gluten free)

From reading so many cooking blogs, I always feel like I have to be careful how I label my recipes. Making sure not to use words like paleo, primal, gluten free, etc...out of context. Well I don't really care how you label these, they are delicious! When we first started eating a grain free diet I really struggled with baking. I felt like most of the recipes calling for coconut flour or almond flour ended up being too moist or even eggy, yuck! With the ingredients being so expensive in comparison to white flour and white sugar I have been hesitant to experiment with recipes as I would have done before. But after trying many recipes and not liking several of them, I am getting a little braver!

This recipe uses almond flour and certified gluten free oat flour, which I know is not grain free but we eat small amounts in moderation. Also, I really love combining oat flour with coconut or almond flours! It gives the muffin or bread a light, tender crumb which is something I have missed! They are moist but not soggy in the middle or eggy and they tender but hold together really well and do not crumble apart in your hands. These are really a perfect low carb, gluten free muffin!

Normally, I do not like anything added in my pumpkin bread/muffins. However, I made half with raisins and pecans and half without and I really loved the one with the raisins and pecans! Make however you like!

Pumpkin Muffins (Low carb and gluten free)
2 Cups Almond Flour (I use Honeyville Blanched Almond Flour)
1/2 Cup Certified Gluten Free Oat Flour
2 Teaspoons Baking powder
1 Tablespoon Pumpkin Pie Spice
1/8 Teaspoon Salt
1/2 Cup Unsalted Butter, melted and cooled
2 Eggs
2 1/2 Teaspoons Vanilla Extract
1 Cup minus 2 tablespoons Pumpkin Puree (I make my own)
1/3 Cup Pure Maple Syrup

Optional add-ins:
1/2 Cup chopped Pecans and 1/2 Cup raisins

Preheat oven to 350 and line 15 muffin cups with paper liners or grease well with butter or coconut oil. Sift all dry ingredients into a small bowl and set aside. Whisk or beat together wet ingredients, whisk in dry ingredients until everything is well combined (remember there's no gluten so you will not over mix). Scoop into muffin cups using an ice cream scoop (I got 15 muffins out of this).

Bake at 350 degrees for 18-25 minutes, toothpick should come out clean when done. Let cool for 10-15 minutes and enjoy!

Creamy Tomato Basil Soup

I have so many recipes to post right now I had a hard time choosing just one! So check back in over the next few days for caramel apples (made using coconut milk and coconut sugar), pumpkin muffins (grain free), zucchini lasagna and whatever else I come up with between now and then!

But for today we are going to talk about creamy, thick, perfect for a grilled cheese, tomato soup. I really love tomato basil soup and it is beyond easy to make. There is absolutely no need to open up a can of soup and add water when you can make a homemade soup in about 30 minutes from start to finish! I was at our local farmers market on Sunday and came across some beautiful leeks so I decided to use them as the onion in this soup, and I really love the gentle flavor they brought to this soup. Leeks need to be carefully cleaned, which can be done by peeling off any part of the outer layer that looks old and thinly slicing the white part of the leeks. Then soak the rings (try to separate them) in cold water for a few minutes to remove the dirt between the rings. This can be done first while you are prepping you other items and only take about 2 minutes to do.

If you have never made your own soup before this is an easy one to start with, it is not complicated and is WAY better than anything you can buy in the store!

Soup simmering on stove before pureeing and adding Greek yogurt!

Finished product!

Creamy Tomato Basil Soup (with Leeks)
1 25oz Jar Eden Organic Crushed Tomatoes (only the Eden Organic Jars are BPA free, the cans are not!)
1 28oz Can San Marzano Tomatoes (BPA Free)
2 Small leeks thinly sliced and rinsed (1 small yellow onion would also work)
2 Cloves of garlic, minced
2 1/2 Cups Chicken broth (free range, organic)
2 Cups water
1/3-1/2 Cup Fresh basil (measured amount is while leaves are still whole)
1/2 Cup Plain Greek yogurt
1-2 Tbsp Olive Oil
Salt and pepper to taste

In a dutch oven or large pot saute leeks and olive oil and season with some salt and pepper. When soft, add in garlic and whole basil leaves saute for 30 seconds, using spoon to bruise/crush the basil. Add in crushed and whole tomatoes with juices, chicken stock, and water. Cook over medium heat for 20-25 minutes until soup has started to thicken. Taste and season again with salt and pepper if needed. Remove from heat and using an immersion blender puree soup to desired consistency*. Whisk in Greek yogurt and serve immediately.

* If you do not have an immersion blender you can ladle soup into a blender or food processor to puree. Be VERY careful doing this and puree your soup in batches- DO NOT overfill your blender/food processor to get done faster! I have definitely burned myself from pureeing hot soups in blenders and/or food processors!

Hope you enjoy this! Let me know what you think!

Fudgy Zucchini Brownies (Grain Free)

When I first decided to go grain free and low carb the first thing I thought was "what about dessert?!" It's not like we are a family that eats dessert every night, but somehow the thought of not having yummy, chocolaty desserts made me feel a bit depressed! So I made it my goal to find a way to still have delicious desserts that were healthy as well and with out using any kind of refined ingredients! My favorite brownie has been one from Elana's Pantry, until last night! I came across a recipe on Pinterest for zucchini brownies and immediately wanted to try them out. After tweaking the recipe a bit I came up with the BEST brownie! Not just the best grain free brownie, but the BEST brownie ever! It is so moist and chocolaty and fudgy (which I don't think is even a word, but you get the point)!

Fudgy Zucchini Brownies:
Adapted from Delighted Momma's Flourless Zucchini Brownies

1 Cup Cashew or Almond Butter (I used cashew)
1 1/4 Cups Finely Shredded Zucchini (skin on is fine)
1/4 Cup High Quality Dutch Processed Cocoa
1 Egg
1/3 Cup Raw Honey or Agave
2 1/2 Teaspoons Vanilla Extract
1 Teaspoon Baking soda
Pinch of Salt
3/4 Cup Dark Chocolate finely chopped, or Dark Chocolate Chips (I used a combo of both)

Preheat oven to 350 degrees. Combine all ingredients (reserving 1/4 cup of Dark chocolate or chocolate chips) in a large bowl and mix well until combined. Line 9x9 baking dish with parchment paper and pour batter into baking dish. Sprinkle 1/4 cup dark chocolate chunks or chips on top.

Bake for 30-35 minutes or until a toothpick comes out clean.

Enjoy! Let me know what you think!

Stuffed Portabells Mushrooms with Rosemary and Blue Cheese

I gotta say, I LOVE mushrooms! Well, cooked mushrooms anyway. My hubby does not share that love so either I don't make them or make just enough for me. Last night at Costco they had a 5 pack of portabella mushrooms which is a lot of mushrooms for one person to eat! So I briefly paused and started thinking through in my mind how I could use them all up at home: stuffed mushrooms, grilled mushrooms, pizza portabella mushrooms, I could go on!

So today for lunch I decided to stray from my usual combo of lean meat, raw veggies, and cheese and decided to actually cook lunch. After all mushrooms don't keep well so I needed to use them quickly and decided to make stuffed portabella mushrooms with zucchini, diced mushrooms, bell peppers, rosemary, and blue cheese, YUM!

I sauteed all of my veggies, and seasoned with salt and pepper at the end, if you salt your mushrooms before you cook them it draws out all the water and they won't brown for you.

Finished product- it was super delicious!!

Stuffed Portabella Mushrooms with Rosemary and Blue Cheese (Serves 4)
5 Portabella Mushrooms, cleaned and gills removed (leave 4 of them whole and finely dice the 5th)
1 Red Bell Pepper, diced in small pieces
1 Small Zucchini, diced in small pieces
1 Small Onion, diced in small pieces
1 Clove Garlic, grated or pressed
1/3 Cup Pine Nuts
1 Heaping Tbsp Fresh Rosemary, finely chopped
1-2 tbsp Olive Oil (+ 1 Tbsp for saute pan)
1/2 Cup Crumbled Blue Cheese

Pre-heat oven to 425 degrees, lightly brush 4 of the mushrooms with olive oil, salt and pepper and place on cookie sheet in oven for 10 minutes until edges start to brown lightly. Meanwhile saute red pepper, zucchini, onion, and last portabella mushroom in a large saute pan with olive oil until veggies are cooked through and lightly browned. season with salt and pepper. Add garlic, rosemary, and pine nuts and saute another minute.

Remove pan from heat, and mushrooms from oven. Divide filling among the 4 mushrooms and crumble blue cheese on top of each. Return mushrooms to oven for another 5-7 minutes until blue cheese is melted.

Serve immediately.