These cupcakes are made with coconut flour and honey. Making them a perfect addition to a grain free/refined sugar free diet. So whether you are on a special diet like Paleo, GAPS, or SCD...or just trying to eat a little healthier, these cupcakes are treat that will make everyone happy!
I have always had a weakness for crepes. Sweet or savory, I'll take them anyway they come. When I knew that my "gluten crepe" days had ended, I knew I had to find another option. ENTER: Coconut flour crepes, and they are actually pretty good. Coconut flour is packed with fiber which makes it a great addition to a grain free diet.
I decided to start off with a nice "savory" crepe. One of my
Every once in a while it's so nice when someone cooks for me. Well, my husband (Kevin) has been doing just that, as he has been making pizzas. This Margherita pizza has become our favorite. What makes this pizza so good was the fresh tomatoes, fresh mozzarella and fresh basil. Using a pre-made Boboli crust makes it easy for him to make pizza whenever he has the urge!
Ingredients:
12 inches thin pizza crust ( I use Boboli) pizza sauce (small can-use only enough to lightly cover crust) 2 small roma tomatoes, cut thinly (salt and pepper tomatoes, to taste) 4 ounces fresh mozzarella cheese, sliced thin 2-3 tablespoons fresh parmesan cheese 3-4 large basil leaves, cut into strips
Directions Preheat the oven to 450°F. Spread pizza sauce lightly over the pizza shell. Place the thinly sliced tomatoes across the entire pizza. Place the mozzarella cheese over the top. Sprinkle on parmesan. Cook the pizza in the oven for about 8 minutes and then spread basil over hot pizza. Cook a few more minutes until sufficiently crispy and melted to your liking.
Add a little more Parmesan cheese if you like : )
Hint: It's also good to add some basil pesto to the sauce before spreading on the pizza shell.
It was a public holiday! Lazy morning... woke up late, no special plan for that day. After got back from the market, while waiting for my husband and son returning from the car workshop, I was thinking it would be good to have something to enjoy for morning snack.
Ah.. .then I remembered somethings that make my eyes open bigger, my heart jumps faster and put a big smile in my face... I
Deliciously spicy vodka & sausage spaghetti which is quick and easy to make!
Serves 4
Prep time: 5 minutes
Cooking time: 15 minutes
Ingredients
500g/17 ½ oz Spaghetti
2 tbsp olive oil
450g/1 lb Italian sausage, casing removed and chopped
2 onions, peeled and finely chopped
1 tsp salt
1 tsp chilli flakes
4 garlic cloves, peeled and crushed
1 tin of chopped tomatoes
180ml vodka
120ml double cream
Small bunch of fresh basil, finely chopped
Freshly grated parmesan to serve
Fresh basil sprigs, to serve
Method
1. Cook the pasta as per packet instructions.
2.In a large frying pan or wok heat the oil. Add the sausage and cook for 3-4 minutes or until browned.
3.Add the onions, salt & chilli flakes and cook until the onions are soft and golden, 4-5 minutes.
4.Add the garlic and cook for about 30 seconds and then add the tomatoes, stir until thick, about 2 minutes.
5.Now add the vodka and cook until the sauce has reduced by half, 3-4 minutes. Stir in the cream and cook for 2 minutes until the sauce has thickened. Stir in the basil and remove from the heat.
6.Toss the sauce with the pasta to coat evenly and transfer to a pasta bowls for serving. Top with cheese and sprig of basil and serve immediately.
A very quick and easy curry to make but best of all it is delicious!
Serves 4
Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients
500g/17 ½ oz large prawns, peeled and uncooked
1 tsp ground turmeric
¼ tsp sea salt
2 onions, peeled and roughly chopped
2cm fresh ginger, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
3 green chillies, deseeded and roughly chopped
2 tsp mustard seeds
1 tsp chilli powder
4 green cardamom pods
1 cinnamon stick
400ml can of coconut milk
Small handful of fresh coriander, finely chopped
Basmati rice or Indian breads to serve
Method
1. Place the prawn in a bowl with the turmeric and salt, mix well and leave to marinate for 10 minutes.
2.Put the onions, ginger, garlic and chillies into a food processor and blend until you have a fine paste.
3.Heat a large pan or wok and add the oil, now add the mustard seeds, chilli powder, cardamom pods and cinnamon stick. Fry for about 1-2 minutes until the mustard seeds begin to pop.
4.Add the paste and fry on a low heat for about 10-12 minutes, stir frequently. Now add the coconut milk and let simmer. Now add the prawns to the pan and let simmer for 2-3 minutes or until cooked through.
5.Add the coriander and serve the curry with basmati rice and Indian breads.
As we have been exploring the rewards of prenatal yoga over the past week, we've enjoyed stories of triumph, community and bonding. We have also seen how yoga helps empower women to be participants, not just bystanders in their labors and deliveries.
So, I thought now would be a good time to explore some of the more tangible benefits. They really are limitless and in the past eight
Hard to believe a generous portion of this curry recipe is low in fat and calories. It has a warm, rich flavour and is very filling!
Serves 4
Prep time:20 minutes
Cooking time: 35 minutes
Ingredients
For the spice
5 cardamom pods
2 tsp coriander seeds
3 star anise
1 tsp cumin seeds
5 curry leaves
½ cinnamon stick, broken into small pieces
12 whole peppercorns
½ tsp fennel seeds
3 cloves
For the curry
2 tbsp vegetable oil
4cm/ 1 ½ inch fresh ginger, peeled and finely chopped
2 garlic, peeled and finely chopped
1 large red chilli, de-seeded and finely chopped
2 bay leaves
1 medium onion, peeled and chopped
2 good pinches of sea salt
150g/5 oz button mushrooms, quartered
1 courgette, diced
1 aubergine, diced
½ cauliflower, cut into small florets
1 tin coconut milk
100ml/4 fl oz hot water
3 plum tomatoes, de-seeded and diced
Small bunch of coriander, finely chopped
½ lime, juice only
Basmati rice or Indian breads to serve
Method
1.For the spice, toast all the spices in a small frying pan on a very low heat for about 10 minutes.Shake the pan to make sure you do not burn the spices.
2.Place all the toasted spices into a pestle and mortar or coffee grinder and grind until you have a fine powder, set aside.
3.For the curry, heat the oil in a large pan or wok on a low heat and fry the ginger, garlic and chilli for about two minutes.
4.Now add the bay leaves, onion, salt and the spice mix and cook for 5 minutes and increase the heat.Add the mushrooms, courgette, aubergine and cauliflower.Reduce the heat, cover and simmer for 5 minutes.
5.In a different saucepan warm the coconut milk and mix in the hot water until it all blends together.
6.Now add the coconut milk to the vegetables, simmer for 5-7 minutes, stirring occasionally.
7.Add the tomatoes and cook for a further 5 minutes and add the coriander and lime juice.Season to taste.
8.Serve the curry with basmati rice and Indian breads.
Sardine's in Madison, Wisconsin is a favorite brunch place (on Sunday's) for my family. I haven't been there for dinner yet but knowing how good their brunch is we will be going soon.
I have two favorites - Baked creamed eggs with prosciutto, spinach, gruyere cheese, petite salad and sliced baguette and (pictured below) Crab, bacon and rock shrimp cakes with chipolte beurre blanc, two eggs any style, and a mixed greens salad with sweet corn, green beans, and tomatoes. I'll have to go back soon and get a picture of the Baked creamed eggs, maybe next Sunday!
A delicious and rustic French classic! Red wine, brandy, pancetta, shallots, mushrooms and herbs, what a wonderful combination for beef!
Serves 4
Prep time: 15 minutes
Cooking time: 2 hours 20 minutes
Ingredients
2 tbspplain flour
salt and freshly groundblack pepper
1 kg/2lb 4oz shin ofbeef, cut into large cubes
2 tbspolive oil
150g/5ozpancetta, cut into small chunks
2 carrots, peeled and finely chopped
1shallot, finely chopped
1 largeonion, sliced
2garliccloves, crushed
50ml/2fl ozbrandy
500ml/18fl oz Burgundy, or otherred wine
250ml/9fl ozbeef stock
1 tbsp tomato puree
2 bay leaves
2 sprigs thyme, leaves finely chopped
2 sprigs flat leaf parsley, finely chopped
25g/1ozbutter
150g/5oz small babyonions
200g/7ozchestnut mushrooms
For the mash
1kg/2lb 4oz floury potatoes, peeled and cut into chunks
110g/4oz butter
110ml/4fl oz full-fat milk
Method
1. For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.
2. Heat one tablespoon of the oil in a large frying pan and fry the pancetta for 1-2 minutes, or until golden-brown and set aside. Add the beef in batches and fry for a further 4-5 minutes, or until browned on each side, set aside. Add the carrots, shallot, onion and garlic and fry for 4-5 minutes, or until just softened.
3. Now add the beef and pancetta to the pan and add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down.
4. Add the red wine, beef stock and tomato puree, bring to a simmer. Add the bay leaves, thyme and parsley then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.
5. Heat the butter and remaining oil in a frying pan and fry the baby onions for 4-5, or until just golden-brown.
6. Add the browned onions and chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.
7. Meanwhile, for the mash, cook the potatoes in a pan of boiling salted water for 12-15 minutes, or until the potatoes are tender.
8. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture.
9. Mash the potatoes well, then add the butter and milk and beat with a wooden spoon until smooth. Season, to taste, with salt and freshly ground black pepper.
10. To serve, spoon some mash onto serving plates and spoon the beef bourguignon alongside.
