Ginger Carrot Muffins with Raisins

It's been awhile since I posted a muffin recipe. So here's my latest- still on the theme of raisins and roots that have been getting me through the cold winter weeks and months. I would not even really be aware of this until I look back on my recipe posts and creations over the past few months and they  come back to ginger....roots...and raisins... and now look here's a muffin recipe that involves them all ;) The more you eat with the seasons the more you notice what your body loves and needs through the differing seasons.  

These muffins are kinda like a little carrot cakes- but without the frosting and the feeling of eating a slice of cake- but still with all of the moist gingery goodness to feel satisfied and a little bit of comfort with the warmth and spice. I seem to talk a lot about being comforted by food- and you might take this as an unhealthy connection- but I like to see it as a relationship of love. Yes you can have a love relationship with food that does not involve over-eating and obsession. This conversation about loving food can take over your life- but, you can also see it as only a varying piece of love in your life and still live fully into that love when you do enjoy food. It is so easy to feel anger, hate, fear, shame and guilt towards food when you are on a restricted diet and had a loss in your food life. And this loss can take away all enjoyment from when you do create and eat food- and this is a loss- a deep loss that takes away the truth the food is a gift for our lives. Yes, a necessity too. But also a true and honest gift that is offering to us something to be enjoyed and loved. Even in its simplest forms of fresh plants...or rice and beans...or looking outside our windows to what the great wide world of food has to give to us. So yes, food is something to be enjoyed- it might take a bit of working through the guilt, shame, fear and whatever emotions do come when it comes to food and eating- but that journey  and hard work is worth it when you come to the other side of seeing it as enjoyment and a gift.

This is my hope for you- that your healing can bring you to a place of enjoyment and love for food rather than fear and hate. And that's what keep me posting these recipes...much love, as always, xoxo

Ginger Carrot Muffins with Raisins Recipe
{gluten, dairy, egg, soy, nut and seed free}

1 1/2 cup of certified gluten free oat flour*
*(I grind rolled oats in a high powered blender to make flour)
1/2 cup of rice flour
1/3 cup of tapioca starch
1 TB of potato starch
1 TB of coconut flour
1/2 cup of coconut palm sugar
2 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt
2 ts. of ground ginger
1 ts. of ground cardamom

1/2 cup of date puree--This involves pouring 1/2 cup boiling water over 1/2 cup of pitted dates and letting it sit for 5 minutes and then blending in a high powered blender to whip up a creamy date-pudding like substance

1/4 cup of applesauce
1/4 cup of maple syrup or blackstrap molasses
2/3 cup of non-dairy milk (I used So Delicious Coconut Milk Beverage)
----mixed with 2 TB's of apple cider vinegar
1 organic orange zest (2 TB) and juiced (1/3 cup of juice)

1 1/4 cup of fresh grated carrots
1/3- 1/2 cup of organic raisins

Mix all the dry ingredients together in a large mixing bowl. Then add in the date puree and the rest of the wet ingredients. Whisk together well and lastly fold in the shredded carrots and raisins. Pour into 12 muffin tins and bake in a 350 degree oven for 25-28 minutes until browned tops and stiff to touch. Let cool 10-15 minutes before serving. Store in a cool dry place to last longer.

...some steamy carrot moist goodness. The carrots help hold moisture and texture into these sweet muffins. So perfect right from the oven too, but they also are a great muffin to make before a trip or to keep for days because they stay so moist and fresh for days.

Don't let a Monday get you down- start new, start fresh and hopefully that involves some nourishing, grounding food that keeps you strong and going! Much love as always... ENJOY xoxo

Sweet and Salty Caramel Date Candy Bars

I better post this recipe before the chance escapes me. I have been making this 'candy bar' combo in pie form for a few years, but this time around I decided to make them into bars in a 9x13 pan and I loved it even more. Something about the flavors and the shape. It kind feels like you really just did serve up a real candy bar, but with the best possible ingredients of course! It is the best kind of sweet and salty combo--- with delectable dates as 'the caramel', a little bit of course sea salt and...creamy chocolate- it meets all those tastes you could ever wish for in a little dessert. Perhaps thats why candy bars were invented originally ;)

These are super simple to make and super simple to serve up and not to mention get better as time passes from making them. My kind of treat! I love to share goodies and this one is now at the top of my list! You must try this combo- it truly is a surprising and desirable treat! Totally addicting....

Sweet and Salty Caramel Date Candy Bar Recipe
{gluten, dairy, nut, seed, and soy-free, vegan}

Crust:
3/4 cup of oat flour
1/2 cup of tapioca flour
2/3 cup of coconut flakes
pinch of sea salt (1/2 ts.)
1/4 cup of coconut sugar
2 TB of maple syrup
1/2 cup of softened organic coconut oil

Mix the above ingredients well together and press into a parchment covered 9x13 pan. Press in evenly and then bake in a 350 degree oven for 15 minutes. Then let it cool before adding the next 2 layers.

Date Cream:
2 cups of date puree
1/3 cup of canned coconut cream
pinch of sea salt

First, date puree can be made by pouring boiling water (about 1 cup or more to cover the dates) over 2 cups of pitted dates and letting them soak for 15 minute or even overnight. Then blend the dates when soft to make a creamy pudding like cream. After its made you can use in your required recipe or store in an airtight container in the fridge to add to recipes or dishes in place of sweetener.  But for this recipe.....Put the above ingredients in a small saucepan and warm but don't boil. I used a full-fat canned coconut milk, chilled so that the coconut cream is separate from water and use half of the can's cream in the date mixture and save the rest for the following chocolate topping....

Warm enough for the coconut cream to melt into the date paste and whisk together to get a creamy pudding like mixture. Then pour over and spread evenly over the cooled crust. 

Chocolate Topping:
1 heaping cup of dairy-free chocolate chips
1/3 cup of canned coconut cream
additional: course seas salt for last sprinkle on top

Then in a small glass bowl, melt the chocolate chips and leftover coconut cream over a boiling water pan to get a creamy chocolate ganache. When smooth and creamy and only warmed not too hot- pour over the date mixture evenly and spread as smooth as possible- being careful not to overly spread or mix the layers. Then put in the fridge in a safe, even location for 1 hour. Then you can sprinkle the course sea salt on it so that it will not melt into the warmed chocolate. Then you continue to refrigerate for 4-6 hours and then pull from the fridge, pull out the parchment from the pan and use a knife to put your bars. You can cut small or large. I can get 24 or 16 bar with ease. Keep bars refrigerated for best shelf-life. 

additional options:
This totally satisfies the "candy bar" craving without cuts or seeds...but if for some reason you want to add some of that real flavor in you can add a little nut or seed butter to the date cream.... or you can sprinkle some crushed nuts (peanuts or almonds over the date cream before you spread out the chocolate topping. 

I hope you have fun, experiment and find new ways to make new treats in the kitchen. Changing your outlook on your time and efforts in the kitchen is not easy if you are down and sad about loosing your favorite treats. But I must tell you that it is worth the effort- in time you will be able to find more joy in your relationship with food because you are no longer afraid, guilty or in actual physical pain. This does not happen over night- like any relationship- it takes time to cultivate this relationship and space to explore food without fear and loss.

Hope you are well and sending much love to you, xoxo

Vegan Creamy Tomato Bisque

Tomato goodness! This is the kind of soup that you can truly savor sip by sip and be mindful of the textures and flavors. I was craving a thick...and creamy... tomato bisque and wanted to try something with adding white beans and cauliflower to make it creamy instead of the thick cream. To my surprise, I loved it and it was actually a quick cooking time meal as well. But shhh.... don't get my kids there is 'beans' in this soup. They are so well hidden no one would ever know ;)

This soup is made with mostly pantry items and a few fresh ingredients so hopefully can be made more on a whim when you are feeling the craving for a good, satisfying soup. I did that a few days ago with this one and have been enjoying 'living on a whim' of tomato bisque ever since. I love being surprised again and again by a few ingredients that make something so wonderful and nourishing. Simple in the kitchen always brings be so much joy! And now I can share the love and joy with you too...

I have memories of canned tomato soup with grilled cheese sandwiches. A great American classic combo. But I think I mostly remember a cafe I used to frequent in college that made a weekly tomato bisque that got me through the days of coffee-shop studying when I would 'forget' to eat for hours. So I think this kind of soup brings up the kinds of love and emotion that makes me feel cared for and nourished. Another great thing I love to share :)

Vegan Creamy Tomato Bisque Recipe

{gluten, dairy, nut, seed, egg-free, and vegan}

1/2 cup of chopped sweet onions

1/2 cup of chopped celery

1 heaping cup of chopped raw cauliflower

1 TB of grated fresh garlic (or 1 ts of dried powder) 

3 TB of avocado or olive oil

1/2 cup of a mix of fresh chopped Italian herbs (oregano, thyme, basil, marjoram, rosemary)

 (or you can use 1/2-1TB of dried Italian herb blend)

28 ounces of organic fire roasted canned crushed tomatoes (I used Muir Glen)

15 ounces of cooked canned navy or white beans

2 cups of vegetable or chicken broth

1 cup of non-dairy-milk beverage (I used coconut milk beverage)

2 TB of coconut palm sugar

1/2-1 ts of sprinkled sea salt

squeeze of fresh lemon

In a medium pot, saute the chopped onion, celery, cauliflower and garlic in 3 TB of avocado or olive oil. Saute until soft and then pour in the canned crushed tomatoes, broth, and the rest of the ingredients. Let it all come to a boil and cook for 15 or so minutes on medium heat. Then you can carefully pour all the ingredients in a high powered blender- OR use an immersion blender right in the same pot, which is what I used... to blend up all of the contents of the soup. Everything should be cooked so soft that it will easily blend and cream up. It will become a thick and creamy soup that is ready to serve.

Serve with homemade bread or crackers, or even if you desire grilled cheese sandwiches or a alternative sandwich. Serve with a sprinkle of fresh basil or thyme to make it fresh and fancy. 

I hope you are finding way to make living the gluten-free or more allergy-free life easier. It is recipes like this that keep me inspired to keep it simple and enjoy the small things in the kitchen that create  so much love and nourishment. Don't give up on the journey. Keep going!

Much love as always, xoxo

Gluten-Egg-Dairy and Nut-Free Homemade Chicken Tenders

Years and years ago when I started this food blog I put up a favorite recipe at the time for making homemade chicken tenders. I made this dish all the time back then to add to salads, pasta, and leftover lunches. But since then I have needed to find a way to make them without corn or almonds because of allergies. So---I have been making this version of chicken tenders for the past few years and realized I never shared it with you. How selfish of me! So here it is.

I love making food that my people love. And my people love 'chicken nuggets' and 'chicken tenders' and so that is what I make for them. I love it that you can make these tenders without any added allergens of eggs, nuts, dairy and you still get the crispy crust over the chicken. Who would have thought?! And you think kids love 'from the freezer section' chicken nuggets- well the real deal it that more wonderful! I makes me feel like I did something great in the kitchen that day... homemade goodness that didn't really take much more than a few simple steps. {side note: if you are feeding your kids freezer section GF nuggets- NO JUDGEMENT to you- you are a fabulous mom and doing the best you can for each today--- I GET IT!- I also use freezer section goods for my kids and so much love to you!!!}

I truly like to keep things pretty simple in the kitchen. Yes, I do love to experiment with new flavors, spices and world foods...but when it comes to getting my kids to eat something more than just applesauce and potatoes.... I gotta  keep trying to find ways to get a balanced source of proteins and nutrients into their little bodies. This is a recipe I find myself making once a week or every few weeks. The tenders keep great in the fridge after baking for a few days to warm up and eat for lunches or dinners. It is just a great addition to salads, sandwiches and whatever you might want to add chicken too. I hope you give this creation a try if you haven't made this up yourself already :)

Gluten-Free, Dairy-Free, Egg-Free, and Nut-Free Chicken Tender/Nuggets Recipe

Chicken soak mix:
3/4-1 cup of dairy-free milk (So Delicious Unsweetened Coconut Milk Beverage is my first choice)
1/4 cup of apple cider vinegar (or sub fresh lemon juice)
2 pounds of organic or free range antibiotic free chicken tenders

Dry mix:
1 cup of white rice flour
2/3 cup of tapioca flour
1/2 TB of each: garlic powder, Italian herb season blend, smoked paprika, sea salt
plus a pinch or two of black pepper

9x13 pan glass pan with 3-4 TB of avocado oil or a mix of olive and avocado oils

In a medium bowl, dump in your raw chicken and then cover with the milk and vinegar. If you want to have more of a nugget sized chicken piece then use a kitchen scissors and cut each tender into 3-4 pieces and you will have a more bite-sized nugget. Let sit for 5 minutes and stir- you will see how the mixture turned into a buttermilk type mixture and is soaking into the chicken. Then in another medium bowl, pour in your dry mixture and stir together. Then set up stations of the chicken mix, dry mix and your oiled pan. 

 

Use your hands and grab the raw chicken, dunk in the flour mix and then shake off and place each tender in the pan. Fill up your pan, it might be snug and it doesn't have to be perfect. Then bake in a 375-400 degree oven for 25-30 minutes or until they are golden brown to your liking. Let the sizzling chicken rest in the pan for at least 15 minutes before serving. This will allow the crust to stick better and oils to soak into the juices of the finished product. 

Then you can assemble your salad bar. I usually have a bed of greens, cucumber, carrots, peppers, tomatoes, herbs or green onions, and whatever other veggie is in-season as a favorite salad topping. Then I also like to add some warm rice or quinoa for added texture or warmth. In these pictures I had a black rice veggies dish that I re-warmed and sprinkled over the salad. I also like to add roasted sweet potatoes or other roots as toppings as well. If you are crouton lover- this will totally do the trick to get rid of the crusty chunks to add in some crispy roasted roots! 

So pile up greens, chopped veggies, warmed GF whole grain, warmed roasted roots, a few chicken tenders and a killer house dressing and you've got yourself a meal that will share with you for days to come. I love whipping up a simple house honey mustard salad dressing to dip tenders into or drizzle over your salad. Here is the estimated amounts to make that yourself...

Honey Mustard Homemade Salad Dressing

1/3 cup of pure raw honey

1/4 cup of mustard (any variety works)

1/4 cup of apple cider vinegar (or lemon juice)

1/4 cup of olive oil

pinch of sea salt

pinch of black pepper

pinch of dried thyme

Whisk quickly by hand all the above ingredients together in small bowl, or put all the ingredients in a Ball jar and shake up until it is emulsified together well. 

My kids love organic ketchup and the honey mustard dressing for dipping as well. This is a meal I can get the whole family to eat and is great throughout the summer months to just pull from the fridge or pack for a picnic. But it is also a great winter meal to remind yourself of what a fresh and warm salad tastes like. About this time of winter I start to crave greens and any veggie with a little crunch. This means spring must be coming... at least thats what I tell myself or my body is trying to tell me. 

I hope you are finding ways to keep things simple in the kitchen and ways to love on yourself and family with food choices. You deserve it!

Much love as always! xoxo