Paleo...So Easy A Caveman Could Do It

Knock Knock.

Who's there?

Banana.

Banana who?

It was a long holiday weekend of bright sunshine, bubbly company, and boisterous surroundings. To say we were exhausted yesterday would be a gross understatement. My dear husband, sun crisped back and all, spent the day on the golf course so naturally I was responsible for the clean up/organization of our house. Typical. However, it was worth the recipe that sparked when I began to put away our leftover food stash. Loads of bananas, walnuts, and honey crowded the counter, provoking my creating juices. Apparently my body was weak but not my cooking drive. Lucky for you and for me dear readers.


I wanted to bake something simple, healthy, with clean ingredients. Obviously gluten free muffins don’t fall into any of those categories for me usually (especially simple) but that is the first thing that came to my mind. A banana base, almond flour boost, and spiced burst of flavor.

For you dedicated cross fit friends of mine, these puppies are for you too! They are “paleo” and gluten free. Maybe I need to exhaust myself in the sun and lake waters more often if this is what comes of it.

Banana Nut Muffins
Adapted from With Style & Grace
These paleo and gluten free muffins are so easy a caveman could do it! They had a great texture and melted in my mouth. I didn't even think they needed any butter or other additions. I know what my new breakfast go to is going to be now! Makes 12 muffins.

Ingredients
• 1/2 cup almond flour
• 1 tbs ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 tablespoons whole flaxseed
• 1 tsp of nutmeg
• 1 tsp of salt
• 2 very ripe bananas, mashed
• 2 eggs, room temperature
• 1-2 tablespoons organic honey
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon organic vanilla extract
• 1/3 chopped walnuts

Directions
Preheat your oven to 375 F.

Combine all dry ingredients, except walnuts, in a large bowl.
In a separate bowl mash your bananas well with a fork. Add in all wet ingredients to the bananas and mix well.

Add your wet ingredients to the dry ingredient bowl and combine well. Do not over mix!
Fold in your pecans. Spoon batter into a lined 12 cup muffin pan, about ¾ of the way full.

Bake for about 20-23 minutes. Remove and let cool for 10 minutes.

ENJOY!

It's A Big Dill

Sundays are a day of both catch up and preparations. The drifting smells of laundry detergent and dish soap fill the inside of my house while pungent pinion dominates my side patio during brief coffee break breathers. My mind is racing with plans for the week, checking my shortage of supplies and making endless lists.


After multiple circles around piled up clothing and stacked dishes I decided to take care of a more enjoyable task on my list: the fresh bundle of dill taking up large residence in my fruit bowl. Every time I passed the island I was filled with sweet ideas and desire.

Dill chicken, dill cheese, roasted dill vegetables…OR, Lemon Dill crackers.

An idea that sprung from the spread at Farmer's Market last Saturday. Between the booths of fresh cut flowers and grass fed meats were bundles of green, leafy dreams. Fresh Swiss chard, romaine, spinach, arugula and of course herbs provoked me from the wooden baskets and crates. One bouquet in particular seduced me in, its forest green, fluffy, skinny stems allowing me no chance of refusal. I snatched a bundle up and the delightful smell of dill pressed into my fingertips and nose. Daydreams of potential recipes skyrocketed until the sounds of the market throttled me back to reality. Back to my kitchen. Back to my oven. Back to my next recipe for you.

Lemony Dill Crackers
Based of Oh She Glows Vegan Crackers
These crackers are bursting with fresh flavors and are super easy to make. They pair beautifully with cheese but also make a pretty darn good snack by itself. Filled with nutrients and low in good fats, I know you will be making them over and over again. Feel free to sub different herbs!

Ingredients

• ½ cup brown rice flour

• ½ cup almond flour
• Half lemon, shaved peel and juice
• 3-4 tbs fresh dill, roughly chopped
• 1 tbs nutritional yeast (optional)
• ¼ tsp baking soda
• 2 tbs whole flax seed
• 1 tsp kosher salt
• 1 tsp garlic powder
• ¼ cup water
• ½ tsp extra virgin olive oil


Directions
Preheat your oven to 350 degrees F.

In a mixing bowl combine all dry ingredients. Add in wet ingredients and mix well. Knead the dough and form into a ball.

On a baking sheet, preferable lined with parchment paper which I will do next time, roll out dough to desired thickness. I like a little thicker of a cracker but whatever you prefer of course!

Slice the dough with a pizza cutter, and bake in the oven for 20-25 minutes.
Remove and let cool for about 10 minutes. Enjoy!!

100th Post Toast!

GF INDIE has reached 100 posts. WHEW! We made it!
I believe that with any landmark in one’s life comes an appropriate celebration. We could drink oodles of champagne or yell from the top of the mountain but…that one glass of champagne simply won’t cut it and unfortunately the only thing close to a mountain around Tulsa is “Turkey Mountain” which my friends is sadly a tall hill. However when someone asked me what I did over the weekend I CAN legitimately say I climbed/hiked/trail ran a mountain right? I trust you will keep my secret.


I have a better celebratory contender that beats the bubbles and the belt out though. Sprinkles! Oh yes, those colorful little slits of sugar that sit atop sundaes. But these won’t be adorning cupcakes or creamed desserts my friends. Oh no, that wouldn’t be enough for this Indie.

Enter, cake batter cookies. Moist, addicting, ooey gooey celebratory sprinkle bliss. Spread all over pinterest I knew this would be the perfect recipe for disaster on my diet celebrating 100 posts. A small fix here and there to the ingredient list to make it gluten free and these cookies were close to holy grail standard. I added an egg for binding, and upped the oil just a tad to keep them moist.

Ill keep the cork on the champagne, skip the hike, and instead toast you from the kitchen in a cake batter cookie salute.

Thank you all who have put up with me for 100 posts. Maybe I will sneak one more cookie to cheers to the next 100…

Gluten Free Cake Batter Cookies
I don’t know what else you could possibly ask for in a cookie. They are packed with fun sprinkles, easy and quick to make, require few ingredients, and even come out splendid with store bought gluten free cake mix! But I had you at sprinkles right? I made 2 batches of 12…some of the cookie dough may have not made it to the cookie sheet though!

Ingredients
• 1 package gluten free cake mix, I used Pamela’s Yellow Cake Mix

• 1 tsp baking powder

• 3 eggs

• ½-3/4 cup vegetable oil

• 1 tsp vanilla extract

• 1 cup sprinkles!

Directions

Preheat your oven to 350F.

Combine dry ingredients in a large mixing bowl. Add the rest of the ingredients and stir to combine. Try not to eat too much of the dough.

The batter will be sticky so I suggest to light wet your hands for the next part.

Roll into small almost golf size balls, and lightly pat down onto a cookie sheet. Bake for 10 minutes. Remove from the oven and cool for 5 minutes before transferring to a cooling rack.

ENJOY!

Farmer's Market Fixation

I adore going to the Farmer’s Market. I eagerly await Saturday morning every week when I can jump out the covers, grab my basket and thermos brimming with local coffee, and briskly bounce a mile or so to Cherry Street. I let the whole market envelope me with its smells, early morning smiles, cute children groggy with bed head (my son and husband are included in this bunch), and the sweet smells from strawberries and sun kissed flowers.


I am daydreaming drearily as I write this post dear readers because alas it is but Monday and I have days ahead before I can indulge in my farmer’s market fixation again. Maybe the few photos from Saturday will sate me until then, and to sate you…how about carrot juice? I couldn’t think of a better and clean way to use up a bunch of carrots! I had a little glass myself yesterday and am craving another! I know my basket will be piled with a few bunches this weekend and definitely some more strawberries which didn't last longer than 2 days between the three of us.

Now if that juice and these pictures don't satisfy you, I beg for a day or two to refine a devilish delight I have been toying with in my kitchen. I won’t disappoint my friends!

à bientôt.

Breathtaking Flowers!

Luna Bread's enticing options on Saturday! Loved seeing more gluten free on the street!

Pre-Juicing

A Spring in My Step

The weather is warm, the trees budding, the flowers blooming…spring is here and for once I am welcoming its presence instead of cursing my allergic reactions. I don’t even mind the nose drips or the dry eyes that consume me while devouring the delicious delights of mother earth. Maybe it’s the calming strolls in the dewy grass of the nearby park in the early morning, or the blissful breezes that brush against your skin while running. Or maybe it’s the invigorating bubble in your soul that flickers excitingly with the sounds of rebirth. Whatever the reason, consider me a changed woman when it comes to my thoughts on the season.

Another reason to adore spring? Fresh fruits and vegetables are readily available to remedy any dinner! I am breathing better (despite the pollen) and thinking more clearly about what dish will satisfy our hunger pains. I don’t despise cooking on the spot, hunkering down in the hot ovens while the winter chill baits me, but rather indulge in the process while basking in the spring winds that flow through the open French doors into my kitchen, spreading the aromas throughout the house like wild fire.

Last night’s dinner was a product of my husband’s craving and imagination. A brown rice pasta base smoothly snuggled with warm puttanesca, roasted asparagus, cremini mushrooms, and ripe tomatoes. It’s early in the morning and yet I could definitely take another bowl down right now. Simple and satisfying without weighing too heavily on a tummy recovering from a fast evening sprint.

Spring Puttanesca Pasta
This recipe can easily be whipped up in 30 minutes or less. We had store bought puttanesca in the pantry but of course making your own would be fantastic! I had some leftover asparagus from the farmers market so I baked it quickly for some green nutrition. Makes 4 servings.

Ingredients
• ¾ bag Tinkanyada Brown Rice Pasta
• 2 chopped tomatoes
• 6 cremini mushrooms sliced
• I bunch asparagus
• Salt & pepper
• Garlic and herb seasoning
• Extra virgin olive oil
• 1 red bell pepper, slicked
   ½ jar puttanesca sauce
  
Directions
Toss asparagus with a little olive oil, garlic and herb seasoning, and pepper. Bake at 350 degrees for about 10 minutes. Remove from oven and set aside.

While the asparagus bakes, bring a large pot of water, 2 tbs olive oil, and pinch of salt to a boil. Add pasta and cool for 13-15 minutes.

In a saucepan add mushroom and red pepper tossed in a little olive oil, salt, and pepper and cook until soft. Drain pasta and add back into the pot with the mushrooms, tomatoes, and sauce. Mix well and divide up into four bowls. Top with asparagus (chopped if you please) and serve!

Nirvana Asparagus & Strawberry Salad

Yesterday was fruit and veggie nirvana. I felt inspired, light, and maybe a little light headed but nonetheless content. I love the energy I get from vegetables, the spikes of happy juice from fruits. Talk about getting down to earth!

I bought many vegetables to roast and rummage through throughout the day which eventually brought me to dinner. I couldn’t decide if I was craving something savory or sweet. So I got a little selfish and satisfied both!

After examining the fresh local spread in my refrigerator I plucked the plump local strawberries and ostentatiously green asparagus from the crisper and set to work. What followed was so tempting it felt sinful and heavenly at the same time. Roasted asparagus sprinkled with herbs and roasted to fork tender perfection. Ripe ruby red strawberries sliced thin, waiting to be married with its merry partner. Ah my mouth begins to pool with drool just remembering the burst of flavor that flooded on first bite. A dish that would sate any palette at any time of the day. Have I teased you enough?

Well if that is not enough to convince you, it took only 15 minutes to make and mate the two contenders and quite less to devour. A perfect spring simplicity that dotes on every taste bud.

Roasted Asparagus and Strawberry Salad
This salad was easy to throw together and tastes like you spent a pretty penny. As long as you use equal parts of both ingredients you can make it as large as you want. This recipe below was overly filling for one and would make a great side dish for two!

Ingredients
• 1 bunch asparagus spears, bottoms trimmed
• 1 tbs extra virgin olive oil
• Mr. dash garlic and herb (no sodium) seasoning
• Strawberries, sliced thin

Directions
Preheat your oven to 400 degrees F.

Rinse your asparagus and trim the bottoms. Toss in the olive oil and seasoning to coat. Lay flat on a baking sheet. Roast for 10-12 minutes, tossing once.

Slice strawberries, and chop roasted asparagus. Eat a couple right off the baking sheet while your husband looks away...then toss together and enjoy!!

Still craving ASPARAGUS recipes? Check out Carole's featured asparagus recipes on her blog this week!
Carole's Food on Fridays

Wonder Soup!

I look at the title of this soup and automatically the superhero chime dings along side it in my head. And here it is…WONDER SOOOUUUP. No? You didn’t get that bouncing melody while reading it? My overactive imagination must be in high gear today. Maybe it is from the large potato I consumed for my breakfast this morning. Honestly it wasn’t as weird as I thought it would be…I just should have “baked” it in the microwave versus baking in my oven. 1 hour and I couldn’t call breakfast well done.

Potato insides that are tougher than my stubborn streak aside, I am delighted to share with you this delicious and healthy recipe acquired from our GM diet. If I don’t get anything out of this week besides this soup recipe I’ll be satisfied. I will definitely be adding this soup to my weekly menu as it is fiber packed and simple to throw in your crock pot OR stock pot. But you know which one I chose already right?

WONDERful Detox Soup

A versatile veggie soup based off the GM diet’s Wonder Soup, you won’t have any trouble filling up with one fill of your bowl! I cut the recipe in half and put it in the crock pot to slow simmer all afternoon. You can put whatever veggies you like but my advice is to not skip the cabbage! It was my favorite addition.

Ingredients• ½ head cabbage, julienned
• 1 can Amy’s Organic whole fire roasted tomatoes
• I bunch celery, chopped
• 1 packet Lipton Onion Soup Mix
• 1 packet Lipton Mushroom Onion Soup Mix
• 24 ounces water
• Kosher salt & pepper
• 1 green pepper, sliced
• 3 large onions, sliced

Directions

I combined all the ingredients in the crockpot and simmered on high for 5 hours. It was delicious! It made 4 servings so much to munch on for tonight and tomorrow. You can add other vegetables to your liking to switch it up and keep your taste buds from boredom.

Diet Diary Update

Today I honestly don’t feel much different...yet. My husband and his fellow male companions have already dropped a few pounds. Oh you men and you're easy peasy attempts at dropping LBs. Hopefully I will follow suit with at least feeling lighter. My goal has never really to pipe down the scale but rather feel a different fit when zipping my dress up, or taking on a long run with ease due to a heatlhier diet.

I can’t complain about all the yummy food I get to eat though and definitely have not felt deprived. I think I may have overdosed on the fruit yesterday but it just made me want all these veggies today.

Toasting my tea to you dear readers!