Green Hulk Muffins (GF, DF, Egg Free, Peanut Free)

My old preschool closed. :(


I was super bummed about it and thinking I wouldn't have any little people in my life anymore on a daily basis... you know unless I created my own (which would make my mama very happy).


Mr. Kat asked me if I could do anything what would it be.  After I considered owning a car museum or custom car shop I decided to think of something a little more realistic. :)  I said I want to teach kids about nutrition!  I didn't know how to make it happen and was just planning on hanging out for a while until I decided what to do.


One of my friends got a job at a preschool and they asked her if she knew any preschool teachers looking for a job.... she gave them my name and the rest is history!


I didn't find it, it found me!  I wasn't even sure about it to begin with.  But the part of my resume that the director latched onto was the part about my interest in nutrition.  They wanted to add nutrition as part of their enrichment program.....Totally meant to be!  I have my own three year old class and then in the afternoons I go to all of the other classrooms and teach them about nutrition!  And I absolutely love it!


God won't close one door without knowing for sure that there is another one waiting for you.


I made these muffins as part of my Fruit and Vegetable Fill Up week and the kids are still talking about them!  I sent the recipe home and kids have made their big people get all the ingredients so they could make them.  The other teachers are even making them at home too.  My favorite part about these is one of our little guys that has severe food allergies got to have them too!  After not being able to participate in so many snacks and parties at school that involve food his face just lit up when I told him that I talked to his Mommy and that he could eat these muffins!  Thanks Green Hulk!! :)

Green Hulk Muffins

2 C Gluten Free All Purpose Flour (Sarah's Blend)

¾ cup sugar

2 tsp baking powder

½ tsp baking soda

1½ tsp ground cinnamon

½ tsp salt

¼ cup coconut oil

¾ cup coconut milk

1 (6 ounce) bag fresh baby spinach

½ cup mashed banana (from about 1 to 2 bananas)

2 tsp pure vanilla extract

Preheat oven to 350°F and prepare your muffin pans with paper liners or oil.  Whisk together dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.  In a blender, place everything else and blend until completely puréed.  Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.  Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

I used my "muffin barge" as Mr. Kat calls it.
The kids love the little bite sized muffins!
They kept asking for more

I told the kids that they were green because the Hulk helped me make them!  They couldn't believe that they ate spinach! Sneaky Miss Kat! :)

A few of the 4 year old boys loving Green Hulk Muffins
and getting greens in their bellies!

The original recipe is here.

Chicken Fajita Pasta (GF & DF)

We love anything Fajita!  I don't know why I didn't think of this one myself..


Chicken Fajita Pasta

 

This pic is from the original recipe...
mine picture didn't do this dish justice!

Ingredients

• 2 T olive oil
• 1 pound boneless, skinless chicken breasts- cut into bite size pieces
• 3 T taco/fajita seasoning- I always use homemade!
• 1 onion- diced
• 2 bell peppers- sliced
• 4 cloves garlic- minced
• 1 C mushrooms- sliced
• 2- 3 C low-sodium chicken broth- this kinda depends on what pasta you choose
• ½ C dairy free "heavy cream"*
• 1 (10-oz) can Ro-Tel
• 8 oz of your fave GF pasta
• ½ t sea salt

Instructions


     *To make the heavy cream I soak a cup of cashews in water in my vitamix for at least 2 hours.  Drain the water and slowly add almond milk as you blend it until you reach the desired consistency.

1. Cut the chicken.  Season with half of the seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, mushrooms and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
3. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 10 minutes, check at this point and add a more liquid if you need to (GF pasta tends to soak up every bit of liquid)  cook another 5 minutes or until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.

Find the original recipe here.

Garden Fresh Salsa

The garden at the Red Roof Inn is pretty much just a salsa/mojito/bruschetta garden!  Tomatillos (I'll share my recipe for salsa verde!), tomatoes, jalapenos, cilantro, onion.... of course the fresh mint and basil too!


I picked my first jalapeno this past weekend....So, naturally I made salsa!!


This is a really easy salsa that tastes so fresh and is so quick to whip up.


Garden Fresh Salsa


4 Fresh Tomatoes- fresh from the garden is best, but none of mine are ready yet
1 jalapeno- I like it hot so I throw the seeds in too
1 red onion
juice of 1 lime
3 garlic cloves
one big handful of fresh picked cilantro
splash of apple cider vinegar
1 can Rotel
1/4 C ketchup- make sure it's GF of course- I use Heinz Organic
dash of cumin
salt & pepper to taste


Cut the veges up a bit and throw everything in the blender.  Blend until you get your desired consistency.


As you can see there really is no science to this.  Just throw shit in the blender and hit go!

The entire jar was gone by the end of the day!

Fresh Fruit Crumb Bars (GF, DF, & Vegan)

I have come to the conclusion that this is the only crumb bar recipe I will ever need!


Which leads me to believe Sarah's blog is the only one I will ever need to refer to for  desserts. Ever. Again!


You can find her blog here, and the original recipe for these bars specifically here!  I tried them the first time with strawberries because my strawberry patch was so full of berries.  We loved them so much that now I love to mix it up and try them with all kinds of different fresh fruits!

Fresh Fruit Crumb Bars

Filling:


2 C diced fresh fruit
1/4 C cane sugar
2 T pure maple syrup
2 T corn starch


Crumb/Crust:


1 C GF all purpose flour blend
1 C GF oats
1/4 C almond
1/4 C brown sugar
1/4 C cane sugar
1/4 t sea salt
5 T SOLID coconut oil

2 T unsweetened coconut milk

2 T pure maple syrup

Preheat oven to 375 degrees. Prepare 8x8-inch baking pan with parchment paper/cooking spray.  Dice your fresh fruit and put it in a medium bowl.  Carefully mix in the remaining filling ingredients and set aside. 

Sift together the flours, oats, sugars and salt. Add coconut oil and blend with fork until ingredients are well mixed. Pour in maple syrup and coconut milk. Stir until just combined and kinda crumbly.

Spread 2/3 of oat mixture into your pan and press down evenly. Pour your filling mixture over top.  Sprinkle remaining crumb mixture over the filling. Bake for about 45 minutes or until strawberries are bubbly and the crumbs are golden brown. Allow to cool in pan. Slice and serve.

The perfect start to my morning! :)

Blueberry!

Lemon Poppyseed Banana Loaf (GF & DF)

I love banana bread and lemon anything... why not make both?!

Lemon Poppyseed Banana Loaf


2/3 C butter- softened (I use Earth Balance sticks)
1 C sugar
2 eggs
3 very ripe bananas- mashed
6 T FRESH lemon juice
2 C GF all-purpose flour blend (I use Sarah's)
1 t baking soda
1 t vanilla
1 t salt
2 T poppyseeds
zest from one whole lemon


Preheat oven to 375.  Grease a 9x5x3 loaf pan.  Cream the butter and the sugar together.  Add the banana and mix.  Beat in 1 egg at a time.  Add the lemon juice, flour, baking soda, vanilla, salt, seeds, and lemon zest.  Scrape the  batter into the pan.  Bake for 1 hour, or until a toothpick says it's done.  Cool before devouring!


Original recipe is from Something Swanky (what a fun name!)

BLTs NEED Chipotle Mayo!

I love BLTs!  Mostly because of Chipotle Mayo!!

So easy and soooo worth it!!




Chipotle Mayo

3/4 C mayo (make sure it's GF & DF!)

1 chipotle pepper with 1 T adobe sauce

1/8 t garlic powder

1 t lime juice

Mix it all up with a hand blender. Store it in a cute squatty mason jar!

Bruschetta Dip



Happy basil plants!

Bruschetta Dip

6 Garden Fresh Tomatoes

1 Red Onion

1 Handful Fresh Basil

1 t Italian Seasoning

1 T Nutritional Yeast

1/4 C Italian Dressing (Make your own, or make sure it's GF & DF)

Chop up your tomatoes, onion, and basil.  Throw everything together and let is marinate a bit before serving. 

Fresh & colorful!



I love to serve this with these guys!