Wednesday, 18 October 2017 19:00

Amazing Eggs and Veggie Sauté

 
 
Coconut Oil or Olive Oil
6 Eggs
Minced Garlic
1tsp turmeric
½ tsp chili powder
1 small Zucchini
3 grape Tomatoes (or 2 romas)
6 Baby Bella Mushrooms
 
Dice all veggies into small bite size pieces. Over medium heat, heat oil in medium sized skillet. 
 
Add tomatoes, zucchini, mushrooms, and garlic. Sauté until tender, about three or four minutes. 
 
Add turmeric and chili powder. Mix in thoroughly. Remove from pan. (set aside)
 
Using same skillet, make over easy eggs. Using a spatula, shape and unstick eggs from skillet until runny in the middle but all whites are cooked, turning only once.
 
Serve with Egg in center of plate, topped with sautéed vegetables. Sprinkle a dash of salt if desired.
 
May add a whole grain gluten free English muffin or sprouted grain bread to this dish!
 
** Alternatively, you can add the eggs to the sautėd veggies and create a fritatta.
 
Serves 4 – 6
Published in Breakfast
Saturday, 13 May 2017 13:03

3 Reasons to Stop Eating Cereal

 

3 Reasons To Stop Eating Cereal… 
And What To Replace It With
Published in Deanna's Blog
Thursday, 06 October 2016 14:42

Coconut Flour Apple Muffin

I love Autumn and apples.  This year I made homemade applesauce and apple butter.  Leaving in Grey County we are so close to the local orchards in Meaford, that I make several trips over each fall to stock up and make applesauce.  While good on its own, I also like to make other apple treats, like these gluten-free, dairy-free muffins.

I'm not big on almond flour, and to be honest it is quite pricey.  Coconut flour is a great alternative if you have the right recipe.  It is also pretty economical when you only use 1/2 cup in a recipe.  Mind you, you must like the coconut flavour for these muffins to be a hit, the flavour is definitely coconut and apple.  Yum!  2 of my favs.

 

INGREDIENTS:

½ cup coconut flour
4 eggs, at room temperature
¼ cup melted coconut oil
6 Tbs applesauce
2 Tbs raw honey (could use maple syrup)
1 tsp. cinnamon
1 tsp. vanilla extract
1 tsp. apple cider vinegar
½ tsp. baking soda

INSTRUCTIONS:

Preheat the oven to 350 degrees and line 10 muffin cups with liners.
Stir together the coconut flour and eggs until a smooth paste forms. Stir in the coconut oil, then the applesauce and honey. Then mix in the spices, cider vinegar and baking soda. (If you don't have the cider vinegar just use regular)
Spoon into muffin pan. Bake for about 25 minutes, until golden and the top springs back when lightly pressed.

I divided these into 10 muffins, just the perfect 100 calorie snack, loaded with healthy fat from the yolks and coconut oil.

Published in Breakfast