Archives For Recipes

Head over to Facebook today and enter to win! What a great contest. I was able to test several products from Tuttorosso and I already own and love my Spiralizer. If you don’t own one then you definitely need to enter the contest! Today, April 15 is the last day to enter. Sorry for the late notice, but I know you love entering…so go get ’em!

11081233_775008955901804_4616582072196978847_nIf you are looking for how to use your Spiralizer then head over to Aly’s blog at Inspiralized. She has taken the simple Spiralizer tool and brought it to a whole new level. Find new ways and simple ways to use the tool. Get some great recipes and find ways to get even your kids to eat vegetables. When I got my Spiralizer I used it only for zucchini noodles. Now I use lots of different vegetables and fruits. It makes meals classy!!

I also enjoyed trying my Tuttorosso products. I received 3 large cans of their tomato products. Using some of the recipes on their blog I was able to turn plan spaghetti into a gourmet meal. I look forward to using their products in the future. If you are looking for a tasty tomato product for a recipe of yours, you will love them! A favorite recipe for me was the Al Fresco Zucchini Pasta Salad.

Enter to win a Spiralizer, Aly’s cookbook or an Apron. The grand prize package includes all of that plus a picnic basket and kitchen gadgets. Head over and enter today https://www.facebook.com/tuttorossotomato.

I received free product from Tuttorosso in exchange for my honest thoughts on their product and the promotion of their contest. All the opinions are mine!

 

 

I love the Against All Grain cookbook by Danielle Walker. I have made a bunch of things in the book and it is full of sticky note markers for my next projects! The recipes are Gluten and Dairy FREE. Danielle shares these recipes out of a hard physical journey to health. Most recipes are uncomplicated – perfect me a new GF/DF convert.

I am thrilled to say that she has just released a new book and it available for Kindle for $1.99 or you can download the ebook version for $4.99 from her webpage Against All Grain. I got the Kindle version today and there are a few things I am definitely going to add to the Thanksgiving menu! Don’t they look delicious?
thanks

disclosure: If you use the link on this page, I will receive a small percentage back from Amazon. Thanks!

I know….not enough visitors. And they didn’t take enough candy. Isn’t that always the case? I buy more than I need and there it sits in a bowl…right by the door…and I hear it say, “Pick me up! Eat me!” Oh those evil, delicious morsels of chocolate-y goodness!

Well, after years of eating too many of those tiny snack size bars, I found a solution to put them to use! There are lots of good recipes for mini candy, but since I love Snickers–here’s my take on a great SNICKER’S TREAT!

Take your favorite brownie mix and prepare according to the package. Line 24 mini muffin with paper liners. Spoon in enough batter to cover the bottom. Place an unwrapped SNICKERS® Mini on top. Spoon on enough mix to cover the candy. Bake at 350 degrees for 20 minutes. Let set in pan to cool for 10 minutes. Remove to serving tray. These are also a perfect treat to freeze and serve later!

SNICKERS MINI TREATS
SNICKERS MINI CHOCOLATE BROWNIES

Let me know if you find any other great recipes for all that leftover candy!! In the meantime – enjoy these treats- but just one at a time OK? 🙂

 

These Grain Free Chocolate Pumpkin Muffins are from a recipe I found on Grass Fed Girl. It’s an easy to do recipe and if you are GF…it is made with staples you already have on hand!! I subbed out the dark chocolate for mini chocolate chips and they still taste great. ENJOY!!

I couldn’t resist when I saw this recipe on Facebook. PUMPKIN MUFFINS! It’s Fall!! The kitchen smelled simply divine while they were baking. Who knew Gluten and Dairy Free could be so delicious? AND I served them without mentioning the GF/DF fact. No one could believe it after they tasted the rich and moist muffins!

I decided to make some mini muffins for snacking, along with the regular size. The recipe makes enough for 18 regular muffins or 12 muffins and 12 mini muffins, or 24 mini muffins. If you are going to freeze any, I would suggest using cupcake holders. Fill the tins over the top. These do not rise much during baking. Enjoy!

Pumpkin Muffins Gluten Free and Dairy Free
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast Snacks
Serves: 12
Ingredients
  • 1½ cup oat flour
  • ½ cup coconut flour
  • 1¼ cups xylitol or ½ cup xylitol and ½ cup coconut palm sugar
  • 5 eggs
  • ½ cup safflower oil
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1½ tsp cinnamon
  • 1 15oz can of pumpkin (the real stuff - pumpkin puree)
  • ⅓ cup almond milk
Instructions
  1. Mix all wet ingredients in one bowl and all dry ingredients in a separate bowl.
  2. Stir each well.
  3. Then mix dry ingredients with the wet ingredients.
  4. Do not over mix or your muffins will be tough.
  5. Bake at 365 degrees Fahrenheit.
  6. Makes 12 regular muffins (bake 25-30 min) and 24 mini muffins (bake 11-14 min)

What do you think?