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#MuffinMadness with Driscoll’s Blueberry Muffins! {gluten free, dairy free}

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It’s March Madness for college basketball in some circles and it’s #MuffinMadness when it comes to Driscoll’s Berries.

Driscoll’s Berries was very gracious to send me coupons for their berries and a Whole Foods gift card (!!) to make their gluten free blueberry muffins. Thank you!!

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The original recipe is posted here: http://www.driscolls.com/recipes/view/6938/Gluten-Free-Blueberry-Muffins

It’s gluten free and looks glorious! I made my version dairy free as well and they came out super moist and delicious! I also cut a third of the sugar so they are perfect for breakfast but not overly sweet, just the way I like them. I hope you’ll make this great recipe too for your favorite gluten free and dairy free eater or yourself.

Disclosure of material connection: Driscoll’s Berries provided me with coupons and a gift card to purchase their product. All opinions expressed here are completely my own.

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#MuffinMadness with Driscoll’s Blueberry Muffins! {gluten free, dairy free}

Yield: 12 regular size muffins

#MuffinMadness with Driscoll’s Blueberry Muffins! {gluten free, dairy free}

Enjoy with a spoonful of coconut oil or pumpkin seed butter on top!

**Muffins freeze very well!

Ingredients

  • 2 cups Gluten free all-purpose flour (I use Bob’s red mill)
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp sea salt
  • 1/4 cup coconut oil, melted
  • 1/2 cup raw honey (local if possible)
  • 2 large eggs
  • 2 tsp. lemon zest
  • 1 tsp vanilla extract
  • 1 1/2 cups Driscoll’s Blueberries

Instructions

  1. Preheat oven to 375. Line muffin pan with paper liners or grease lightly with coconut oil.
  2. Mix together flour, baking powder, xanthan gum, and sea salt in a large bowl.
  3. In a small bowl, beat eggs then mix together with coconut oil, honey, lemon zest, and vanilla.
  4. Pour wet ingredients in with dry ingredients and mix to combine.
  5. Fold in blueberries.
  6. **Note batter will be relatively thick.
  7. Pour about 1/3 cup of batter in each muffin cup.
  8. Bake for 20 minutes until golden brown and toothpick comes out clean.
https://www.totalhealthcounseling.com/2014/muffinmadness-with-driscolls-blueberry-muffins-gluten-free-dairy-free/

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What is your favorite muffin flavor? I love blueberries in the spring and pumpkin raspberry in the fall.

Snack on this – eatKeenwa Krunch

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When I saw eatKeenwa on Instagram @eatKeenwa, I knew I had to try them. The looked so yummy and wholesome.

I was able to get my hands on samples of Walnut Date Agave and Cinnamon Banana Strawberry. Thanks eat Keenwa!

Disclosure of material connection: eatKeenwa.com provided me with this product to review. All opinions expressed here are completely my own.

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eatKeenwa is a great snack for on the go. It’s chewy, crunchy, and satisfying! A serving is 6 nuggets that fits in your hand. Even two servings (or two handfuls) is a reasonable sized snack to keep you going. You’ll want to chew these well to savor the flavor. My favorite is the Cinnamon Banana Strawberry with chunks of dried banana and dried strawberries. The Walnut Date Agave is really tasty too with the delicious taste of walnut complimented by the dates and quinoa.

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All varieties are non-GMO, gluten free, high fiber with 5grams per serving, low sodium, soy free and dairy free. It’s a winner in my book!

Check these out asap! You can find them at a variety of retail stores in the Northeast. Find out where exactly by going here: http://eatkeenwa.com/pages/stores

Order directly from http://eatkeenwa.com/ if you cannot find locally. I’m traveling in a few weeks and these will be in my snack bag.

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Get your hands on some of these today!

What is your favorite snack for on the go or to stash at your desk at the office?

Spinach and Zucchini Lasagna {Dairy Free, Gluten Free}

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If you love lasagna, but don’t tolerate gluten or dairy very well, this is the recipe you will want to make asap.

Great tasting homemade lasagna you can feel great about feeding your family.

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Spinach and Zucchini Lasagna {Dairy Free, Gluten Free}

Spinach and Zucchini Lasagna {Dairy Free, Gluten Free}

Ingredients

  • 2 T. olive oil
  • 1 t. sea salt
  • 1 t. oregano, dried
  • 16 ounces non-GMO tofu, extra firm (tofu from refrigerated section is best)
  • 2 small cloves garlic, peel and crushed
  • 1 T. nutritional yeast*
  • 10 ounces frozen spinach, thawed and excess liquid drained
  • 1 box No-Boil Lasagna noodles (Gluten-Free, if desired)
  • 1 medium zucchini
  • 1 – 16 oz jar pasta sauce

Instructions

  1. Drain tofu by pressing down onto it with paper towels. Pat dry.
  2. Crumble tofu into bowl of a food processor or high-speed blender along with olive oil, sea salt, oregano, garlic and nutritional yeast. Process on high until smooth and ‘ricotta-like’.
  3. Add thawed and drained spinach to tofu mixture and blend thoroughly. Set aside.
  4. Shred zucchini (about 1 cup) and combine into bowl with pasta sauce.
  5. Preheat oven to 400 degrees. Pour ½ cup pasta sauce into the bottom of a 8 x 8 inch glass pan, enough to cover bottom of pan.
  6. Place one layer of lasagna noodles over sauce, do not overlap noodles.
  7. Pour ½ cup sauce over noodles, spread evenly.
  8. Dot ricotta mixture onto sauce covered noodles then spread an even layer.
  9. Repeat layers, starting with noodles, then sauce, and ricotta. Last layer should be noodles covered with sauce.
  10. Cover pan with foil, loosely enough so top layer of sauce does not touch the foil.
  11. Bake for 50 minutes or until noodles are soft.
  12. Remove from oven and let stand 15 minutes before serving.
  13. Save leftovers for lunch and serve with simple green salad. Tastes great the next day too!
  14. Serves: 4
https://www.totalhealthcounseling.com/2014/spinach-and-zucchini-lasagna-dairy-free-gluten-free/

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*Nutritional yeast is a great source of B-vitamins, often used by vegans because it contains B-12, a nutrient commonly lacking in their diet. Nutritional yeast also contains fiber, protein, selenium, and zinc. Nutritional yeast does not contain active yeast. It’s often used to boost the nutritional profile of healthy dishes and compliments the flavor of certain foods by adding a cheesy flavor. It can be found in the bulk section at Whole Foods.

Source: http://www.bestnaturalfoods.com/nutritional_yeast.html

Sweet Potato and Black Bean Pot Pie {Vegan, Gluten Free, Dairy Free}

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Winter is here and we all want delicious and filling foods to warm our bellies. I am obsessed with sweet potatoes, more specifically garnett yams when I can get my hands on them.

Black beans are great paired with sweet potatoes and a cornmeal crust had to go on top. My first version had a regular pie crust on top, it was good, but I craved a cornmeal crust and there you have this version below.

I made this dish for Vitacost.com, they feature my recipes and wellness articles on their blog spot called Vitablog at http://blog.vitacost.com/.

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For the full recipe head to the Vitablog posting:

http://blog.vitacost.com/recipes-2/sweet-potato-black-bean-vegan-pot-pie.html

What is your favorite winter dish? Please share in the comments section below.

XO,

Pam

Grain Free Pumpkin Bars

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I’ve been making pumpkin bars for a few years now, the original recipe is loaded with gluten so my husband was the only one in the house enjoying them. I decided to get sneaky and go grain free on this revamped recipe and the results are amazing. My husband even likes them, they don’t taste fake or weird, they are awesome!

Try these out today – incredible and are relatively healthy too. Yay Smile

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Dry Ingredients:

2 cups Bob’s Red Mill Garbanzo and Fava Bean flour

1 T. pumpkin-pie spice

1 tsp. baking soda

1/2 tsp. sea salt

Wet Ingredients:

2 T. ground flaxseed mixed with 2 T. water, set aside for 5 minutes

1/2 cup organic coconut oil

1/2 cup unsweetened applesauce

3/4 cup sugar (organic cane sugar, sucanat, or turbinado)

1 large organic egg

2 tsp. vanilla extract

1 cup canned pumpkin puree

1 cup mini semi-sweet chocolate chips (I use Enjoy Life dairy free chocolate chips)

Method:

1. Preheat oven to 350.

2. Grease 9 x 13 inch baking pan with coconut oil.

3. In a medium bowl, whisk together flour, pie spice, baking soda, salt.

4. In a small bowl, mix together ground flaxseed and water; set aside for 5 minutes to gel.

5. In a separate bowl, mix together whisked egg, coconut oil, applesauce, vanilla, and sugar until smooth.

6. Beat in flax with water until combined.

7. Mix in pumpkin puree.

8. Fold into dry ingredients until just combined.

9. Fold in chocolate chips.

10. Spread batter evenly in prepared pan.

11. Bake until edges begin to pull away from sides of pan and a knife inserted in center comes out clean, 35 – 40 minutes.

12. Let cool completely in pan.

13. Cut into 12 or 16 squares.

These are great to individually wrap and throw in the freezer.

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Do you have any recipes you made grain free or gluten free that taste awesome?

Please share in the comments below, I’d love to hear from you!

XO,

Pam