Sausage & Cheese Breakfast Muffins

From Kristi's Kitchen

Ingredients:

¼ c. sifted coconut flour
¾ tsp. sea salt
½ tsp. aluminum-free baking powder
¼ tsp. garlic powder
2 tbsp. coconut sugar
3 organic eggs, beaten
1/3 c. + 1 tbsp. organic chicken stock
2 tbsp. organic unsalted butter,melted, avocado or grape seed oil
1/2 c. Turkey Sausage (recipe below)or 2 links of organic chicken sausage (I used a mild italian variety)
1/2 c. Organic raw cheddar cheese, grated
2 chopped green onion

Directions:

-Preheat oven to 350 degrees and line 24 mini muffin baking cups with paper liners
-Mix wet and dry ingredients in separate bowls –except sausage and cheese
-Combine wet ingredients into dry ingredients until smooth
-Fold in sausage and cheese
-Using a tbsp. measure, fill each lined cup
-Bake in preheated oven for 16-18 minutes; until golden and springy to the touch

Perfect paired with a bit of raspberry all fruit spread!


Turkey Sausage:
From Kristi's Kitchen

Ingredients:

1 lb. ground organic turkey
1 tbsp. grapeseed oil
1 1/2 tsp. sea salt
2 tsp. sage
1 tsp. anise seed
1 tsp. thyme
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/8 tsp. ground cloves
1/8 tsp. nutmeg
1/8 tsp. allspice

Directions:

-Combine all ingredients -blend well- Fry up in patty form OR use in this recipe

Whole-Berry Cranberry Sauce Perfection!

From Kristi's Kitchen

Ingredients:

16 oz. fresh organic cranberries
6 oz. filtered water
10 oz. GMO-free apricot all fruit spread
1/4 c. + 2 tbsp. fresh squeezed orange juice
3 tbsp. organic unsweetened apple sauce
3 tbsp. coconut sugar

Directions:

- Combine all ingredients in a medium sauce pot
- Bring to a boil
- Simmer until berries have popped and sauce has thickened
- Refrigerate until ready to serve

Perfect to make ahead...

Sausage Apple Dressing (gluten & refined sugar free)

From Kristi's Kitchen

Ingredients:

1 recipe Almond Flour "Cornbread" (below)
1/2 lb. herbed chicken sausage, de-cased 
1/2 lrg. organic honey crisp apple, diced
2 ribs celery, diced
3 baby bella mushrooms, diced
2 cloves garlic, minced
2 whole green onions, chopped
2 tbsp. chopped pecans
3/4 c. seasoned chicken stock
2 organic eggs, beaten
1/4 c. white wine (Pinot Grigio)
1 tsp. sea salt
1/4 tsp. all spice
1/4 tsp. nutmeg

Directions:

- Bake Almond Flour "Cornbread" recipe - preferably day before
- Combine casing-less sausage, diced veggies -except green onion- and garlic in skillet with 1 tsp. of avocado or grape seed oil and sauté until sausage is cooked and veggies are tender
- Crumble "Cornbread" in a large mixing bowl
- Add in sausage mixture and remaining ingredients and combine well
- Spread into a large casserole dish
- Place in 325 degree oven and bake for 60-70 minutes; until golden brown on top


Almond Flour Cornbread
Adapted from:
http://www.fresh-eggs-daily.com/2013/06/guest-post-radically-thriftys-almond.html

Ingredients:
2 Cups almond flour
1/2 tsp baking soda
3/4 tsp. sea salt
2 tbsp. organic unsalted butter
2 tbsp. grape seed oil
3/4 c. + 1 tbsp. milk
1 Tablespoon honey
2 medium eggs

Instructions:
Preheat oven to 350, combine all dry ingredients and then add in the wet ingredients and combine gently. Pour the batter into a well-buttered loaf pan, and bake for 20 minutes - depending on the intensity of the oven. You'll know it's done when then top is golden with darker brown splotches, and an inserted knife comes out clean. 

Coconut Nectar Marshmallow S'more Dip

From Kristi's Kitchen 

Ingredients:

1 c. coconut nectar
2 envelops organic unflavored gelatin
1 tsp. pure vanilla extract
6 tbsp. warm filtered water
1/4 tsp. sea salt

1 bag organic chocolate chips  with small amount of grape seed or coconut oil for melting
organic graham crackers or organic granny smith apples for dipping


Directions: 

-Dissolve gelatin in warm water
-Add in nectar, vanilla and salt
-Beat with hand mixer for 10-15 minutes until thick
-Spread into lightly greased 9x13 casserole dish
-Top with your favorite melted organic chocolate
-Serve at room temp along side your favorite organic dippers (graham crackers or granny smiths are fabulous options)

You can opt to place the dip into the refrigerator and allow to congeal for 30 minutes...then, using a cookie/biscuit cutter, cut rounds -place on individual graham crackers- serve at room temperature - making individual s'more treats perfect for your next dinner party. Garnish with fresh organic strawberries or raspberries to dress it up...

ENJOY!

Gluten-Free Pecan Pie Bites

From Kristi's Kitchen

For topping:

1 stick (½ cup) unsalted organic butter
1 c.coconut palm crystals
1/3 c. coconut nectar OR organic/local honey
2 tablespoons organic half-n-half
3/8 tsp. sea salt
2 c. chopped pecans
1 1/4 tsp. pure vanilla extract
2 organic eggs, beaten

Directions:

-While the crust bakes, prepare the filling by combining the 1st 5 topping ingredients in a saucepan and stir over medium heat. Simmer the mixture for 1 minute, then stir in the vanilla.
-Temper the eggs with a small amount of the topping mixture and then combine them into the whole mixture
-Fold in pecans
-Remove the crusts from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface (about 1 tbsp. in each)
-Return the pan to the oven and bake an additional 18-20 minutes.
-Remove the pan and allow the bites to fully cool in the pans.

For the Crust:


1 1/2 c. blanched almond flour
1/2 tsp. sea salt
10 California dates
1/2 a stick of organic unsalted butter
1/2 tsp. pure vanilla extract

Directions:

-Preheat oven to 350 degrees
-Combine flour, salt and dates in food processor
-Process until fine
-Add in butter and vanilla
-Continue processing until dough forms
-Drop by the teaspoonful onto parchment muffin tin liners
-Spread evenly over the center of each liner and gently place in individual muffin tins
-Bake in preheated oven for 8-10 minutes; until crust is golden
-Cool Completely and assemble

Creamy Mushroom Soup...No More Campbells Needed!

From Kristi's Kitchen

Ingredients:

2 tbsp. unsalted organic butter

2 c. bella mushrooms, chopped

1/2 small onion, finely diced

2 c. organic unseasoned chicken stock (if seasoned, just reduce your sea salt and garlic powder to taste)

14 oz. coconut milk

1/4 + 1/8 tsp. thyme

1/8 + 1/2 tsp. Garlic powder

1 1/4 + 1/8 tsp. Sea salt

1/8 tsp. nutmeg

1/8 tsp. cayenne pepper

1 tsp. Xanthan gum

6 turns of the pepper mill

1/4 -1/2 c. chopped Kale (hardy addition)

Directions:

-Saute onions and mushrooms in butter

-Add in all ingredients except xanthan gum

-Bring to a boil and slowly sprinkle in xanthan gum

-Return to boil until soup thicken slightly

Serve warm as a first course or along side a salad or quiche as a meal

This recipe is 2 hardy servings or enough for that "cream of "recipe - no can needed… if you desire to be completely casin and dairy free you may sauté the veggies in the chicken broth instead of butter or exchange the butter for ghee...

This is perfect for the holiday's green bean casserole tradition - be looking for that recipe shortly!

Happy Eating!

Pecan Sandies

From Kristi's Kitchen

Ingredients:

2 ½ c. almond flour

1/2 + 1/8 tsp. sea salt

½ tsp. baking soda

3 tbsp. coconut palm crystals

15 California dates

1/4 c. date sugar

1/2 c. pecans + pecan halves for cookie garnish

1 stick salted organic butter

1 tbsp. unsweetened almond milk

2 tsp. pure vanilla extract

Directions:

-Preheat oven to 350 degrees

-Place first 7 ingredients (minus pecan halves) in food processor and process until completely ground

-Add remaining ingredients and continue processing until dough ball forms

-Form dough into 1” balls, place on parchment lined baking sheet

-Smash balls down into ¼ “ thick circles (pictured)

-Garnish each with pecan half

-Bake 7 minutes or until golden brown

-Remove from oven and cool on baking sheet for 30 minutes before serving

My hubby's favorite and perfect for holiday festivities!

Happy Eating!

Bear Claw Cookies

From Kristi's Kitchen

Ingredients:

2 ½ c. almond flour

1/2 + 1/8 tsp. sea salt

½ tsp. baking soda

1 tbsp. coconut palm crystals (may need up to 1 1/2 tsp. extra - depending on taste -start with 1/4 tsp. and work up)

15 California dates

1/4 c. date sugar

1 stick unsalted organic butter

1 tbsp. unsweetened almond milk

1 1/4 tsp. pure almond extract

Directions:

-Preheat oven to 350 degrees

-Place first 5 ingredients in food processor and process until completely ground

-Add remaining ingredients and continue processing until dough ball forms

-Form dough into 1” balls, place on parchment lined baking sheet

-Smash balls down into ¼ “ thick circles (pictured)

-Bake 6 1/2 -7 minutes or until golden brown

-Remove from oven and cool on baking sheet for 30 minutes before serving

These cookies are completely gluten and grain free!

They were born out of my great love for the traditional bear claw pastry and the desire to have a healthier alternative that would satisfy my occasional craving for them but not wreck havoc on the figure! These worked! Healthy and delicious!

ENJOY!

Carrot Encrusted Quiche Florentine

From Kristi's Kitchen

Ingredients:

1 Carrot Crust (see http://thesaffrongirl.com/carrot-crust/ recipe)

NOTE:

I added 1/4 tsp. more sea salt, 1/4 tsp. garlic powder, a pinch of black pepper and no cardamon. Be sure to pat it evenly on the bottom and up the sides of the parchment-lined springform pan…I used a 9" pan. 

6 organic eggs, whisked

1 c. organic cheddar cheese, shredded

1 tsp. sea salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1/8 tsp. nutmeg

1 c. organic half-n-half

2 slices organic turkey bacon

3/4 c. chopped mushrooms

handful of organic spinach,torn

Directions:

-Preheat oven to 350 degrees

-Prepare and bake carrot crust for 20 minutes

-While crust is pre-baking, beat eggs and half-n-half in large bowl until completely combined

-Add in meat, veggies, cheese and spices

-Pour mixture over the top of pre-baked crust

-Continue baking for 40-45 minutes, until quiche is completely set –springy to the touch

Serve warm/room temperature with a green salad or Creamy Mushroom Soup on the side

Carnita

From Kristi's Kitchen

Ingredients:

2lbs grass fed stew meat

1/2 medium onion, diced

1/2 medium bell pepper, diced

3 pablano peppers, julienned

1 large yellow squash, sliced

2 c. frozen green beans

28 oz. organic fire roasted tomatoes

2 1/2 tbsp. chile powder

2 tsp. cumin

1 1/2 tsp. garlic powder

2 1/2 tsp. sea salt (a little more to taste)

Directions:

-Combine all ingredients in a crockpot

-Place on LOW setting and cook all day long

-Serve with sweet potato stuffed pablano peppers for Maximized Living ADVANCED/healing plan and add sprouted grain tortillas for the CORE plan

Chocolate Pancakes... Fabulous and Oh-So Versatile!

From Kristi's Kitchen

Ingredients:

2 c. oat flour

1/4 tsp. baking soda

1 1/2 tsp. sea salt

5 tbsp. cocoa powder

2 organic eggs

2 tbsp. strong coffee

1 1/4 + 2 tbsp. unsweetened almond milk

1 1/2 tsp. pure vanilla extract

1/2 c. coconut nectar + 2 tbsp. coconut palm crystals

Directions:

-Combine all ingredients until well incorporated and cook on griddle

-Top with your favorite toppings and serve

Topping Suggestions:

Cherries and homemade whipped cream for a Black Forest flare

Peanut butter, banana slices and honey - we can call this the "Elvis"

Homemade cream cheese icing and strawberries

Orange Marmalade All-fruit spread (pictured above)

For more chocolatey decadence, a smear of Justin's brand "Chocolate Hazelnut Butter" will do!

Enjoy!

Spicy Chocolate Muffins with Frosting!!!

From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour

1/2 tsp. aluminum-free baking powder

1/2 tsp. sea salt

1/2 c. coconut palm crystals  OR xylitol

2 1/2 tbsp. cocoa powder

1/16 tsp. cayenne

1/8 tsp. cinnamon

6 tbsp. grated zucchini

3 organic eggs

2 1/2 tbsp.  grape seed oil

1 1/2 tsp. pure vanilla extract

1 tbsp. unsweetened vanilla almond milk

1 tbsp. strong organic coffee

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Whisk wet into dry

-Scoop 1 tbsp. at at time into lined mini muffin cups

-Bake in preheated oven for 10-12 minutes -until springy to the touch

-Cool slightly and top or fill with frosting for the perfect dessert bite or eat plain for a decadent breakfast treat!

Makes 16-18 mini muffins

Fluffy Chocolate Frosting

From Kristi's Kitchen

Ingredients:

3 tbsp. unsweetened cocoa powder

2 tbsp. organic unsalted butter, melted

3/4 c. +2 tbsp. coconut palm crystals

1/4 c. date sugar

1/4 c. raw whole fat milk OR almond milk

1/2 tsp. vanilla extract

Directions:

-Combine all ingredients in a large mixing bowl

-Using a hand mixer, beat the ingredients until well combined, thick and fluffy

-Pipe onto or into muffin

GLUTEN-FREE Organic Chicken Sausage Gumbo

This recipe was born out of a desire to have a delicious -authentic- alternative to traditional cajun gumbo... one that would satisfy the pickiest cajun pallet, while perserving a timeless tradition, and maintaining my standard of healthy eating - NO COMPROMISE!

With so many having intolerances to gluten and the fact that wheat flour registers as sugar in your blood stream, I decided to try my hand at a gluten free gumbo and it worked! I settled in on using straight garbanzo bean flour as my roux flour and it stirred up beautifully! 

For those of you wondering why I didn't use an all-purpose gluten free flour the answer is simple. Some of the flour used in the combination was undesirable to me albeit guten free. Rice flours and corn flours are grains and register as sugar in your system... potato starch/flour does the same...

Being a proponent of the Maximized Living Nutrition plans, I wanted something that could be eaten in small amount -even on the ADVANCED plan and legumes are just that so, garbanzo bean flour fit the bill and presented like a charm!

Here it is:

Organic Gluten-Free Chicken Sausage Gumbo

From Kristi's Kitchen

Ingredients:

roux:

6 tbsp.  grapeseed oil

1/2 c. + 2 tbsp. garbanzo bean flour

gumbo:

1 1/2 lb organic chicken on the bone (I like chicken thighs)

1 lb. organic Homemade Andoulle Sausage recipe (below) 

1 tbsp. John Besh's Creole Seasoning recipe (below)

3/4 tsp. sea salt

1/2 tsp. garlic powder

1/4 tsp. dried basil

1 medium onion, processed

1/2 organic green bell pepper, processed

2 organic celery stalks, processed

2 green onions, finely chopped

1 roux  recipe

2 quarts organic chicken stock

Directions:

-Make your roux using a cast iron skillet -Combine oil and flour over medium heat -stir until peanut butter brown -DO NOT leave the mixture and stir constantly -15 minutes

-Turn off heat and set aside

-In large pot, brown sausage, trinity veggie mix and seasonings

-Once veggies are translucent- add roux and combine

-Pour in chicken stock

-Bring back to a boil

-Add chicken to pot and simmer until chicken is falling off the bone

-Adjust seasoning to taste

-Sprinkle in green onion

-Serve alone OR per modified tradition with a scoop of brown rice and a boiled egg - add a green onion meslin green salad and Remoulade Dressing to make it complete

Homemade Andouille Sausage:

From Kristi's Kitchen

Ingredients:

1 lb. ground organic turkey

1 3/4 tsp. grape seed oil

1 tbsp. organic cream

1/8 tsp. cayenne pepper

1 3/4 tsp. sea salt

1/2 tsp. paprika

2 garlic cloves, minced OR 1/2 tsp. garlic powder

1 tbsp. diced onion OR 1/4 tsp. onion powder

2 gr. onion

3/4 tsp. black pepper

1/2 tsp. parsley

1/4 tsp. thyme

Pinch of oregano

Pinch of allspice

Pinch of sage

Directions:

-Brown all ingredients and stir into gumbo

John Besh's Creole Seasoning Recipe:

Ingredients:

2 tbsp. celery salt

1 tbsp. sweet paprika

1 tbsp, coarse sea salt

1 tbsp, black pepper

1 tbsp. garlic powder

1 tbsp. onion powder

2 tsp, cayenne

1/2 tsp. ground allspice

Directions:

-Stir together and store in air tight container

makes 1/2 cup

*** In the last little bit I have been making my gumbo with chicken and okra (1-1 1/2c. chopped fresh or frozen) and no sausage but, I have included the seasonings from the sausage recipe (eliminate the ground turkey and grape seed). I have also stirred in spinach and kale greens and a splash of pepper sauce -DELICIOUS! 

One happy cajun girl and no guilt or sluggish feeling to boot!!!! It is AMAZING!

Happy Healthy Eating!

Cinnamon Streusel Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. coconut flour

1/2 tsp. sea salt

1/2 tsp. baking powder

3/4 tsp. cinnamon

1/3 c.+ 1 tbsp. coconut palm crystals (or xylitol for a healthy no calorie sweetener)

3 organic eggs

2 1/2 tbsp. unsweetened vanilla almond milk

2 1/2 tbsp. grape seed oil

3 drops liquid toffee stevia

1 1/4 tsp. pure vanilla extract

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Prepare the crumble (see below)

-Line 9 regular muffin tins and fill 1/2 full

-Bake in preheated oven for 14-15 minutes

-Cool slightly before serving

Crumble Topping:

From Kristi's Kitchen

Ingredients:

1/2 c. almond flour

1/4 c. chopped pecans

2 tbsp. coconut palm crystals (xylitol)

1/2 tsp. cinnamon

1/8 tsp. sea salt

2 tbsp. organic unsalted butter

Directions:

-Combine all ingredients and mix until a pea sized crumble forms

-Top muffins

These are, seriously, one of the best muffins I have ever created! You won't miss the fact that there's no gluten or white sugar one bit! Oh so yummy and satisfying! Who needs bread when you can have cake for breakfast -GUILT FREE!

Happy Eating!

Decadently Rich Chocolate Muffins... With Frosting!

From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour

1/2 tsp. aluminum-free baking powder

1/2 tsp. sea salt

1/2 c. coconut palm crystals  OR xylitol

2 1/2 tbsp. cocoa powder

1/16 tsp. cayenne

1/8 tsp. cinnamon

6 tbsp. grated zucchini

3 organic eggs

2 1/2 tbsp.  grape seed oil

1 1/2 tsp. pure vanilla extract

1 tbsp. unsweetened vanilla almond milk

1 tbsp. strong organic coffee

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Whisk wet into dry

-Scoop 1 tbsp. at at time into lined mini muffin cups

-Bake in preheated oven for 10-12 minutes -until springy to the touch

-Cool slightly and top or fill with frosting for the perfect dessert bite or eat plain for a decadent breakfast treat!

Makes 16-18 mini muffins

Fluffy Chocolate Frosting

From Kristi's Kitchen

Ingredients:

3 tbsp. unsweetened cocoa powder

2 tbsp. organic unsalted butter, melted

3/4 c. +2 tbsp. coconut palm crystals

1/4 c. date sugar

1/4 c. raw whole fat milk OR almond milk

1/2 tsp. vanilla extract

Directions:

-Combine all ingredients in a large mixing bowl

-Using a hand mixer, beat the ingredients until well combined, thick and fluffy

-Pipe onto or into muffin

Morning Glory Muffins w/ Coconut Flour

From Kristi's Kitchen

Ingredients: 

1/3 c. coconut oil 

1 ripe banana, smashed

6 organic eggs, beaten

2 tsp. pure vanilla extract

1/3 c + 1 tbsp. unsweetened vanilla almond milk

1/3 c. + 1 tbsp. coconut palm crystals

1/2 c. grated organic apple

1/4 c. grated organic carrot

1/4 c. organic raisins

1 tsp. sea salt

1/2 c. sifted coconut flour

1/2 tsp. aluminum free baking powder 

1 tsp. cinnamon

1 tsp. all spice

1/2 tsp. nutmeg

1/2 tsp. cloves

1/4 c. chopped pecans

Directions:

-Preheat oven to 350 degree oven

-Combine dry ingredients and wet ingredients separately

-Pour wet into dry and mix until well blended

-Place muffin cup papers in muffin tin of your choice (mini, regular or jumbo)

-Fill lined muffin tins halfway

-Bake minis for 10-12 minutes or regular muffins for 14-16 minutes -until golden brown (oven temperatures vary so start with the lowest time and keep an eye on them)

-Cool completely before serving

Makes approximately 14-16 muffins OR 48 mini muffins

A Perfect Pairing...For This South Louisiana Girl!

Dinner this evening was a throw-back to my roots!
Being from South Louisiana, the cajun and creole flavors run deep in my food heritage and tonight's meal was no exception(Sorry for the lack of pictures...it was gone that fast)!

Here was the Menu (and recipes to follow):


Creole Baked White Fish with Seasoned Brown Rice,
Roasted Yellow Squash and Louisiana Style Mustard Slaw


Creole Baked White Fish

From Kristi's Kitchen

Ingredients:

Favorite White fish filets enough for number of people you wish to serve

sea salt

dried thyme

paprika

cayenne

all spice

a pat of organic unsalted butter for each fillet

Directions:

-Preheat oven to 400 degrees

-Place filets on a parchment lined baking sheet 

-Sprinkle each filet -on both sides- with a light dusting of each spice; be careful with the cayenne unless you like it really spicy…

-Top each filet with a pat of butter

-Place in preheated oven and bake until fish flakes (around 15 minutes depending on the thickness of your fish)

Seasoned Brown Rice

From Kristi's Kitchen

Ingredients:

1 3/4 c. seasoned organic chicken stock (I season with sea salt and garlic powder to taste)

1 tbsp. organic unsalted butter

2 c. instant brown rice (you can use regular just adjust your chicken stock and rice measurements accordingly)

1 diced green onion

1/8 tsp. celery seed

Directions:

-Follow instructions for cooking rice; replacing water with chicken stock -adding in onion, celery seed and butter

-Fluff and serve

Serves 4

Roasted Yellow Squash

From Kristi's Kitchen

Ingredients:

Yellow squash, cut into wedges -enough to feed the number of people you are serving

Sea salt

Garlic powder

Pepper

grape seed oil

Directions:

-Preheat oven to 400 degrees

-Toss squash wedges with a generous amount of seasons and a light drizzle of grape seed oil

-Spread onto a baking sheet and roast in preheated oven for 15-20 minutes; until tender

Louisiana Style Mustard Slaw

From Kristi's Kitchen

Ingredients:

1 package pre-shredded angel hair cabbage

1/2 c. homemade mayo

2 1/2 tbsp. fresh squeezed lemon juice

1 tsp. spicy brown mustard

1/4 + 1/8 tsp. sea salt

1/4 tsp. garlic powder

1/4 tsp. black pepper

1 tbsp. xylitol or 1 tsp. raw organic honey (to taste)

Directions:

-Combine all ingredients and serve -you can chill for a bit if you like it cold

Bon Appetit!

Chicken Fajitas

From Kristi's Kitchen

Ingredients:

2 lb. julienned chicken

1 tbsp. + 1 tsp. chipotle chili powder

1 tbsp. + 1 tsp. chili powder

2 tsp. cumin powder

2 tsp. garlic powder

2 tsp. sea salt

1 tsp. onion powder

2 tbsp. grape seed oil 

1 medium onion, julienned

1/2 green bell pepper, julienned

1 red bell pepper, julienned

1 yellow bell pepper, julienned

Directions:

-Combine all ingredients and sauté until chicken is cooked through and veggies are tender

-Serve with your favorite mexican sides OR over a nice bed of greens

What is posted above is a flavorful, medium heat combination...depending on your capacity for heat, you can take it up a notch by just using Chipotle Chili powder... NO salsa needed only lots of sour cream! The picture above is what's left from lunch -they were fabulous!

Thyme Goat Cheese Coconut Flour Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour

1/2 tsp. sea salt (may need a bit more in the end to balance the batters flavor)

1/2 tsp. aluminum-free baking powder

1/2 tsp. dried parsley

1/2 tsp. dried thyme

1/4 tsp. garlic powder

1/16 tsp. ground cayenne

1 1/2 oz. raw goat cheese

3 organic eggs

2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil

2 1/2 tbsp. seasoned organic chicken stock (I use sea salt and garlic powder to season to taste)

Directions:

-Preheat oven to 350 degrees and line 18 mini muffin tins with paper liners ( I LOVE "Paper Chef" Parchment Liners)

-Combine wet and dry ingredients separately

-Pour wet into dry and whisk until smooth

-Fill each lined tin 1/2 full

-Place a small chunk of cheese in the middle of each tin

-Bake in preheated oven for 8-10 minutes - until springy to the touch

A Quinoa Refresher--Perfectly Perked Quinoa...FINALLY!

The last several times I have made quinoa I have come up short and disappointed with the finished product. Not willing to just leave it because quinoa is delicious, versatile and highly nutritious, I decided to research it further and try again. The end result- I am happy to say- was successful and delicious.
So, I wanted to share my findings with you...

Here is a link to one of the articles I read:
http://www.thekitchn.com/how-to-cook-quinoa-63344

And here is my adapted recipe:

Perfectly Perked Quinoa
From Kristi's Kitchen

Ingredients:

1 c. dry quinoa
2 c. filtered water
1 tsp. sea salt

Directions:

-Place all ingredients in a pot
-Heat to boiling, reduce heat slightly
-Simmer covered for twenty minutes and then beyond until you see that the quinoa has bloomed and that all the water has been absorbed (it took about 30 minutes total)

This turned out so nicely that I plan on going back through my quinoa recipes and adjusting them to meet this method! It was perfect!

Happy, Heathy Eating -Friends!