Marcie’s G-free Cacao Banana Nut Muffins:
~Preheat oven to 350 Degrees
~Line a 12-muffin tin with paper liners or spray wth non stick spray
~In a large bowl mix dry Ingredients:
-1 C Bobs Red Mill ‘Cup-for-cup’ flour blend Or Organic Brown Rice Flour
-1/2 c Nativa’s Organic coconut sugar (or you can use raw honey or applesauce equivalent – if you do this- add them to the wet ingredients)
-2 heaping scoops of Pumpkin Seed Protein Powder (I buy Sprout Living brand from Amazon or you can go to http://www.sproutliving.com) (if u don’t want to wait you can use any protein powder you wish)
-1/2 C Divine Naturals Raw Organic Cacao or any brand of raw cacao powder you prefer.
-2 healing TBS of Bob’s Red Mill Golden Flax Meal
-1 tsp aluminum-free baking powder
-1 tsp Bob’s Red Mill baking soda (I absolutely ❤ his baking soda!!)
-1 tsp freshly ground pink Himalayan sea salt
-3/4 c toasted pecans or walnuts coarsley chopped (or any nut of choice) (I toast my pecans in cast-iron skillet or in 300 degree oven for 3-5 mins) don’t over brown them 😉
In a small bowl or mason jar mix 2 tsp Bob’s Red Mill baking soda + 2 tsp Braggs Unfiltered Apple Cider Vinegar and set this aside to use at the very end.
In another bowl mash and mix wet ingredients:
2 large very ripe bananas
3 tbs raw honey
1 C milk alternative of choice
3 TBS Organic Coconut Oil
1 egg or egg relaxer equivalent
~Pour wet ingredients into dry ingredients and mix just until combined.
~Fold in soda-cider mixture. Mix well but do not over mix.
~Using 1/4 c measuring cup, scoop batter into prepared muffin tins.
~Bake for 25 mins – test with toothpick in center for doneness. Some ovens run hotter and may be done at 20 mins- test at 20 mins and bake addition 3-5 mins depending on how they test 🙂
My recipe makes 18 muffins. It may vary depending on your choices 🙂
Sometimes I toast about 3/4 c pepitas and mix them with a little coconut sugar (about 2 TBS) and sprinkle over top of muffins before baking) you could do this with any but or seed you prefer I suppose 😉
Also- for a special treat, I will sometimes mix in 3/4 c Enjoy Life mini chocolate chips 🙂
Have fun and enjoy!!
Marcie’s Quinoa Chicken Stew
(Quick n easy crock pot style!)
~use organic wherever possible
6 (or so) Frozen boneless skinless chicken breasts (if using thin cut then add 8 chicken breasts)
1 – 28 oz. can unsalted organic crushed tomatoes
1 – 15 oz can low sodium organic kidney beans
1 – full head of celery chopped (tops and ends cut off and discarded and do not use yellow center pieces in stew as this creates a bitter taste)
2 cups fresh baby carrots (right outta the bag)
3 cups fresh or frozen peas
1 cup uncooked quinoa (rinsed)
1 large yellow onion chopped
3 large cloves of garlic chopped
2 sprigs of fresh rosemary – remove from stems and chop (u can use 2 TBS dried if u don’t have fresh)
1 TBS fresh or dried thyme
2 tsp fresh or dried organic oregano
2 tsp garlic powder
1 tsp onion powder
1 tsp sea salt (I ❤ pink Himalayan)
1 TBS fresh coarse-ground pepper
6-7 cups liquid depending on your size of crock pot – the liquid ratio I use is 2 cups low sodium chicken broth and 4 cups water. You can use whichever ratio you prefer i.e.: all chicken broth, all water, etc…I’ve done both ways and is all good 🙂
Place 6 Frozen boneless skinless chicken breasts in crock pot. Season with 1 tsp sea salt, 1 tbs coarsely ground black pepper, 2 tsp garlic powder, 1 tsp onion powder.
Top with all remaining ingredients. Give a good stir.
Cover and cook on high 6-7 hours.
Use meat thermometer to be sure chicken is cook thoroughly.
Once stew is done, use two forks to shred chicken while still in crock pot. Or you can remove chicken to a plate or cutting board and shred with forks and put back into stew.
Once chicken is shredded- stir to mix it all up nicely with stew ingredients- heat about 10 more mins to allow all flavors to blend nicely.
Serve in bowls and enjoy! Great in a thermos for next day work lunches! And makes enough for at least two nights dinner!
When I chop onions and garlic – I chop tons of onions and garlic together at a time and then portion them mixed together into 1-2 cup servings in freezer bags. This way all I have to do is get them out, slightly thaw and dump right into my crock pot. I also pre chop and freeze tomatoes and herbs. Whatever I can do to make weeknight meal prep go quickly, I will do!