Case in Point: Two nights ago we had this Pizza Spaghetti Squash Casserole:
For my birthday breakfast last weekend, I requested muffins based upon a carrot cake recipe I’d just come across. I thought the recipe looked like it could easily make the transition from cake to muffins, and I was right. They were good. But perhaps a little bland. My favorite kind of muffin includes lots of fruit and nuts…and this was the perfect candidate for doctoring up like that. So this morning, we took that original recipe, increased all the amounts, changed some of the spices, add some more fruit, added nuts…voila! Total yumminess!
These are very similar to the Morning Glory Muffins I loved...except this recipe doesn't include our precious medjool dates, which Jas and I prefer to hide and eat straight out of the freezer (they taste like caramel!) on very special occasions - like one after every meal.
Joli's Favorite Muffins (I'm out of originality)
1 ½ c. butter, melted
1 ½ c. honey
1 1/2 tbsp vanilla
18 eggs
3 c. plus 3 tbsp coconut flour
3/4 tsp salt
3/4 tsp baking soda
3 tbsp cinnamon
½ tsp all-spice
½ tsp ginger
½ tsp cloves
Add ins:
4 c. shredded carrots
4 c. shredded apple
1 c. raisins (could use cranberries instead)
1 c. chopped walnuts (previously soaked and dehydrated), could sub other kinds of nuts
Preheat oven to 350 degrees. Combine the first four wet ingredients in one bowl, and the dry ingredients in another bowl. Add the wet ingredients to the dry ingredients, stirring real good to get all the lumps out of the coconut flour. Then let sit for 5 minutes to allow the flour to absorb the moisture. Then incorporate the add-ins. For regular-sized muffins, bake about 25-35 minutes. For mini muffins, bake 18-25 minutes.
Gabriel is still eating Dairy, Nut and Egg-free, so his meals sometimes look different than ours, especially breakfast (yes, the rest of us eat a LOT of eggs here at our house!). For the lunch and supper he usually can eat exactly what we’re eating.
Being on GAPS, homemade broth and probiotic foods (sauerkraut, fermented carrots, etc.) is a BIG part of healing our guts and restoring optimal gut flora. As such, we are supposed to include a mug of broth and at least a couple tablespoons of probiotic food with each meal. We do this, (except this bad mama has let us run out of sauerkraut right now!)...so I'm not going to type broth and probiotic food on each meal below.
Sunday
Joli’s favorite muffins (recipe above), 2 scrambled eggs each
Roasted chicken (2, actually), roasted asparagus, celery with peanut butter
Chicken salad (with homemade mayo), carrots, apples, cheese
Monday
Three scrambled eggs each
Beef and Lentil soup (quadruple and have leftovers for lunches this week), apples, cheese, walnuts
Korean Beef (use Coconut Aminos instead of Soy Sauce, and omit sugar (or use a little honey) to make it GAPS friendly), Roasted Cauliflower, Steamed Broccoli
Tuesday
Leftover Chai-Spiced Muffins (made last week and frozen), two scrambled eggs each
Leftover Beef Lentil soup (from Monday)
Chicken Stir Fry with “Riced” Cauliflower
Wednesday
Three scrambled eggs each
Leftover Beef Lentil soup (from Monday)
Salmon with Lemon Garlic Butter Sauce, Butternut Squash, Green Beans
Thursday
Squash Bars, two scrambled eggs each
Leftover Beef Lentil soup (from Monday)
Roasted Chicken (2), Green Peas, Spaghetti Squash
Friday
Leftover Carrot Muffins, two scrambled eggs each
Chicken Salad (from previous night's chicken), apples, carrots, cheese
Pizza Bites
Saturday
Leftover Waffles (made last week and frozen), two scrambled eggs each
Tuna salad (with homemade mayo), apples, cheese, carrots
Pizza Spaghetti Squash Casserole
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