Coconut Flour Rhubarb Muffins

Coconut Flour Rhubarb Muffins

makes about 18 muffins

Ingredients

• 1 cup coconut flour
• 3/4 teaspoon sea salt
• 1 teaspoon baking soda
• 10 eggs at room temperature
• 1/2 cup milk
• 1/3 cup honey
• 1 1/2 tablespoons vanilla extract
• 2 cups finely diced rhubarb

Directions

1. Preheat oven to 375 degrees.
2. In a small bowl combine the coconut flour, sea salt, and baking soda. Sift together or whisk until well combined.
3. In a larger bowl beat eggs and mix in milk, honey, and vanilla extract.
4. Combine the dry and wet ingredients in the larger bowl and when almost completely combined stir in diced rhubarb.
5. Butter a muffin pan (these will stick to muffin papers) and fill the muffin cups about 3/4 full of batter. (An ice cream scoop is perfect for this.)
6. Bake in a 375 degree oven for 15-20 minutes, or until nicely browned on top and done through. The tops will get darker than the average muffin due to the use of honey rather than sugar, but it should not affect the flavor.
7. Cool and serve.

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Beef in Corn & Cream of Mushroom - PinoyCookingRecipes

Beef in Corn & Cream of Mushroom - PinoyCookingRecipes

INGREDIENTS:

• 1 lb beef loin, thinly sliced & cut into serving size
• 1 cup whole corn kernel 
• 1 can (10.5 oz) cream of mushroom
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 cup water
• 1 tbsp fish sauce
• cooking oil 

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HOW TO COOK BEEF IN CORN & CREAM OF MUSHROOM:

• Heat cooking oil in a pan or wok. Saute garlic & onion. 
• Add the beef. Cook for 20 minutes or until the meat becomes tender.
• Add the fish sauce then add the water and simmer for 5-10 minutes.
• Add the corn and cream of mushroom. Cook for 5-10 minutes. 
• Remove from heat and transfer to a serving bowl. Enjoy!

Indian-Spiced Grilled Chicken | Eating Well

Indian-Spiced Grilled Chicken | Eating Well

Ingredients

• 1/2 cup grated onion (about 1 medium)
• 1/4 cup lemon or lime juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons garam masala (see Notes)
• 1 teaspoon salt
• 1-1 1/4 pounds boneless, skinless chicken breast (see Notes)

Preparation

1. Whisk onion, lemon (or lime) juice, oil, garam masala and salt in a bowl until well combined.
2. Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour and up to 12 hours. Remove from the marinade and pat dry.
3. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
4. To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
5. To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.

Recipe for Gluten Free, Sugar Free Red, White, & Blue Yogurt Popsicles

Recipe for Gluten Free, Sugar Free Red, White, & Blue Yogurt Popsicles

Ingredients

• 2 1/3 cups Greek yogurt, divided
• 1/2 cup organic sliced strawberries
• 1/2 cup organic blueberries
• choice of sweetener to taste: stevia, agave, or thawed white grape juice concentrate

Instructions

1. Puree 2/3 cups of the Greek yogurt and the strawberries in a mini-food processor with sliced strawberries. Sweeten to taste.
2. Place the strawberry yogurt in a pastry bag or a large Zip-loc bag, cut off a tiny corner and squeeze into the bottom of 6 (4-ounce) popsicle molds, being careful not to get any on the sides of the molds.
3. Freeze for 20 minutes.
4. Puree 1 cup of Greek yogurt then sweeten to taste.
5. Place in a pastry bag or a large Zip-loc bag, cut off a tiny corner and squeeze on top of the strawberry layer, being careful not to get any on the sides of the molds.
6. Freeze for 20 minutes.
7. Puree the remaining 2/3 cups of the Greek yogurt and the blueberries in a mini-food processor. Sweeten to taste.
8. Insert 1 popsicle stick into the center of each popsicle.
9. Place the blueberry yogurt in a pastry bag or a large Zip-loc bag, cut off a tiny corner and squeeze on top of the white layer being careful not to get any on the popsicle stick.
10. Freeze for 4 hours or until solid.

Notes

If you don’t have popsicle molds, use paper cups or even ice cube trays.

Preparation time: 20 minute(s)
Cooking time: 0 minutes(s)

Diet tags: Gluten free

Number of servings (yield): 6