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!

Homemade Mayo - YES!

From Kristi's Kitchen

Ingredients:

1 organic free range egg

1 tbsp. white vinegar

1 tsp. sea salt

1/4 tsp. ground mustard

1 c. grape seed OR olive oil

Directions:

-Combine first 4 ingredients in food processor

-While processor is running, slowly drizzle in oil until completely incorporated (depending on your processor - about 3-5 minutes)

This is SO easy, quick, budget friendly and minus the junk the shelved mayo has in it to stabilize it! It will keep up to a week in your refrigerator and is delicious!

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