Tag Archives: breakfast

Carrot Squash Ginger Muffins (Gluten-Free, Grain-Free)

IMG_4419

When I first started on my journey in grain-free cooking (to accommodate my husband’s strict SCD diet) over 5 years ago, one of the first cookbooks I discovered that made me believe our restricted ingredients could actually still yield delicious results, was the Grain-Free Gourmet by Jodi Bager and Jenny Lass.  Although I typically enjoy cookbooks with pictures on every page, here, the recipes for grain-free pies, tarts, muffins and cakes had me so excited and motivated that I didn’t even care what the foods looked like, but just the knowledge that these recipes existed gave me hope (and there are plenty of nice pictures, just not every page!). One of the first recipes I tried from Grain-Free Gourmet, all those years ago, was the recipe for carrot muffins, because we all need a good, easy carrot muffin recipe to fall back on…After trying several variations of the original recipe, my favorite has become my Carrot Squash Ginger muffins. I prefer the resulting texture of the carrot-squash combo, and I think the added ginger adds an interesting and unexpected kick.  Although the consistency of this muffin is a not as fluffy as a typical gluten-filled baked-good, this moist and delicious treat is a favorite side dish, breakfast food and snack, at my house.

IMG_4405

Carrot Squash Ginger Muffins

Ingredients:

2 medium or 3 small carrots, cut in chunksIMG_4362

approximately 1/2 butternut squash, cut in chunks

*total combined carrots and squash grated should be about 3 cups

sugar-cube sized chunk of fresh ginger, peeled

2 eggs

1 tablespoon water

1/3 cup honey

1 tablespoon fresh lemon juice

2.5 cups almond flour

1 teaspoon baking soda

1/2 teaspoon salt

Directions:

IMG_4365Preheat the oven to 325 and line 30 mini muffins with parchment baking cups. Place carrots and butternut squash in food processor (I use S blade) until very finely shredded. Make sure the combined ingredients yield approximately 3 cups of grated vegetables (extra can be reserved for other recipes, soups, etc).  Add ginger, eggs, water, honey and lemon juice into food processor until well blended. If your machine has room, you can add in all other ingredients. If not, mix flour, baking soda and salt in a separate bowl and then add the wet ingredients.

IMG_4375Fill each muffin liner about 2/3 high, and bake 20-25 minutes, until toothpick inserted comes out dry. Try one right out of the oven, it tastes so good!

 

IMG_4414yield: 30 mini muffins or 12 regular size

Tip: high quality almond flour makes a major difference in the quality of grain-free baked goods. I buy mine from wellbees.com for great quality and better prices (especially when buying in bulk)

Strawberry Spinach Pear Shake

IMG_4279There is no better way to start the week than with a fresh shake loaded with fruits, vegetables and protein. In an ideal world, I would own a Vitamix (one day…) and be blending green drinks for my family every single morning, but life gets in the way, and mornings are usually VERY hectic, chaotic and rushed at my house. On those spectacular days when we can actually find two socks that match, shoes for the right season, and all other school/camp essentials without too many tantrums along the way…we are able to make shakes!  IMG_4262
Green drink “shakes” have been an amazing way for me to get my kids excited about eating fresh fruits and vegetables, they love to help decide which ingredients we will be tossing in and to “help” me push the button (I am very careful to only let my girls help with the blender when supervised). My drinks always include a good amount of greens (usually spinach) some fruit, and many times a spoonful of almond butter for extra protein. Bananas are great for thickening the shakes and I like to keep a stash of ready-to-blend frozen ripe bananas in the freezer (for SCD, make sure that bananas are extra ripe, with brown spots).

IMG_4237On this particular morning, we also had some very ripe pears and strawberries that I was thrilled to use for added fiber, anti-inflammatory properties and anti-oxidants.  The result was a sweet, hearty and delicious smoothie. A drink so clean, refreshing and satisfying is the perfect way to start the week off towards easy healthy kosher eating!

Strawberry Spinach Pear Shake

IMG_4274

Ingredients:

2 medium size overripe pears (approximately 2.5 cups cubed)

10 strawberries (fresh or frozen)

1 overflowing cup baby spinachIMG_4250

1 tablespoon almond butter

1 banana (preferably frozen)

1 cup water

1/2 lemon squeezed

optional: 1/2 tablespoon fresh mint

Directions:

Chop strawberries and pear. Place all ingredients in blender, blend until smooth and enjoy!IMG_4259

yield: 6 cups

Tip: frozen fruits are a great way to keep prep-time down and to keep the shake cold without adding ice. Its fun to experiment with all types of fruits.

Zucchini Breakfast Bread

IMG_3836It is such a thrill for me to find a recipe for a baked good that has vegetables listed in the ingredients. Adding vegetables into gluten free cakes, muffins and breads is the ideal way to indulge my sweet tooth without the guilt, and also a perfect opportunity to sneak more vitamins into my cake-loving 2 year olds diet. Naturally low calorie and a good source of fiber, zucchinis provide essential vitamins A and C, and also add moistness to baked goods.  I love starting my day with a fresh slice of this lightly sweetened hearty grain-free zucchini bread (filled with chia, flax and chocolate chips for non-SCD).  I also use this recipe for mini muffins as a delicious side dish for a big meal.

Zucchini Breakfast Bread

*Recipe adapted from A Taste of Wellness Zucchini Muffins by Rochel Weiss

Ingredients:

2 medium to large zucchini (approximately 3 cups grated zucchini)

3 eggs

IMG_38173 cups almond flour

1/3 cup canola oil

1/3 cup honey

2 teaspoon cinnamon

3/4 teaspoon baking soda

1/4 teaspoon salt.

optional add ins for non-SCD:

1.5 teaspoon mixture chia seeds and or ground flax

1/2 cup chocolate chips

Directions:

IMG_3821Preheat oven to 325.  Use a hand or box grater to coarsely grate zucchini.
In a separate bowl, mix almond flour, cinnamon, baking soda and salt. Add in oil, honey and eggs. Squeeze out excess liquid from grated zucchini and stir into mixture.  If not following SCD and using optional add ins: mix in chia/flax and chocolate chips. Line two loaf pans (9.25 by 5.95 by 2.75) with parchment paper or line approximately 36-40 mini muffins.  Fill pans with batter 2/3 high, leaving room for muffins to rise. Bake loaves 30 minutes (mini muffins 18-20 minutes) or until toothpick in the middle comes out dry.

Tip: For baking, I prefer buying almond flour from: www.digestivewellness.com