Healthy and easy gluten free, dairy free, refined sugar free, apple pie muffins
I have always found baking extremely intimidating. I am someone who enjoys cooking because there are no rules. Want to add some of this spice? Go ahead. Want some more vegetables in that dish? Throw them in. While cooking is an art, baking is a science. There are rules to follow, recipes to read, and instructions to stick to. Because of these restrictions, and the fact that one quarter cup of an ingredient can automatically ruin your recipe, I have always steered clear of baking. Then, my friend Lara of @_littlemissfoodie kept posting all these insanely decadent baking photographs and encouraging and inspiring me to finally take the plunge. So as the notorious muffin (wo)man she is, I decided to tackle this baked good first. While I was contemplating what muffins to make, simultaneously my next-door neighbor’s 3-year-old daughter knocked on my door and told me she was having a farmer’s market with all of the apples she harvested at her house outside the city. As she handed me over a bushel of massive beautifully bruised and imperfect apples, I knew exactly what I was going to thank her with: a batch of homemade apple pie muffins. I put my big girl pants on and got to work in my kitchen and after a few test runs can proudly say I have officially created a recipe that revolves around baking. These will definitely be on repeat in my kitchen throughout the fall and they should be in yours also!
By now, I don’t think I need to justify or explain my love affair with peanut butter. But in case you are a new Freckled Foodie fan and are unaware, I freaking love it. It is a staple in my kitchen (I have quite the collection) and I believe it serves a purpose in every single meal: breakfast, lunch, dinner, snack, dessert. You name it, peanut butter belongs there. One thing I do not love about peanut butter (GASP) is all of the brands that are filled with unnecessary ingredients, specifically sugar. Peanut butter should have one ingredient. You guessed it: PEANUTS. This is one of the many reasons that Crazy Richards has quickly won my heart in the lineup of a thousand different nut butter brands. Continuing my effort to prove that peanut butter serves a purpose in all times of the day, I decided to incorporate this delicious jar into an even tastier sauce to accompany my go-to weeknight zoodle dinner.
Check out more information on Crazy Richards PB and my featured recipe here
Continue reading “Zoodles with Peanut Butter Sauce and Shredded Chicken”
Ever since starting Freckled Foodie and continuously photographing my meals, I’ve noticed one stand out consistent meal: zucchini noodles and salmon. Don’t get me wrong, I love a good bowl of pasta. In no way am I going to tease you to believe that this will replace the hearty, comforting, nap induced bliss you feel after a bowl of hot pasta. However, what I can tell you, is that there are many of nights I actually prefer to have this meal instead (I know, blasphemy). I was always skeptical of “zoodles” for this exact reason. Refusing to accept them as a form of pasta, I changed my mindset to view them as simply another delicious option for a meal, which is exactly what they are. This meal’s pulling force that continues to suck me in on a weekly basis is the place it lands on the taste / effort scale. This meal is exceptionally easy to make, especially if you follow some of my prepping tips below, and requires minimal effort in the kitchen. It also is a refreshing, light, and delicious dinner or lunch option while seemingly impressive to dinner guests. Plus, these zoodles are simply aesthetically pleasing when they so perfectly resemble long ribbons.
To me, no meal is cozier than banana pancakes. Growing up, pancakes encompassed all things “weekend”. Family brunch? Pancakes. Slumber party with an insanely large amount of chatty pre-teen girls? Pancakes. Rainy Sunday morning? You better believe that calls for pancakes. Now that I am grown, no longer living with my parents, and responsible for making my own breakfasts (sigh, why can’t we be kids forever), pancakes bring back all of those warm feelings of home. They exemplify one of the reasons I love food so much: one simple meal is able to spark so many memories and emotions and, even if for just one second, transport you back to a happy past time. So excuse me while I take my plate of banana pancakes back up to bed, get under the covers, and devour this stack way you are supposed to.
Cinco de Mayo gave me the perfect excuse to try new recipes, throw a “build your own taco bar” dinner party, and chug kombucha filled margaritas. In an effort to maintain this gluten and grain free lifestyle, I have been a huge fan of the Siete tortillas and tortilla chips. Combining that love with my recent use of a Cauliflower Foods pizza crust, and curiosity, I set out on the goal to create my own cauliflower based taco shells. After setting an extremely low bar for myself, prepared to either be impressed or laugh at this epic fail, and a cabinet filled with back up options, I was pleasantly surprised with the outcome. These shells were a lot easier to make than one would think and, I can guarantee from my experience, you will without a doubt impress your guests. Trust me, my bragging ability of these bad boys only got louder and stronger with every margarita I had. Note: while they can fold to form a true “taco shell” and maintain their shape, I actually enjoyed eating them as tostadas.