Thursday, June 4, 2015

Strawberry Muffins | Gluten and Dairy Free

Strawberry Muffins | Gluten and Dairy Free


Strawberry Muffins | Gluten and Dairy Free

1 1/2 cups Bob's Red Mill Gluten Free All Purpose Flour Blend  
1 + 1/8 t xanthum gum
1/2 cup coconut sugar
1/2 T cinnamon
1/2 t baking soda
1/4 t salt
1/4 c honey
1 cup fresh strawberries, hulled, and finely chopped
1/2 cup unsweetened applesauce
evoo
2 egg whites

Pre-prep:
Preheat oven to 325. Grease 12 muffin cups or use paper liners.

Combine baking soda and salt in a small bowl. Mix well to remove all lumps from the soda. Set aside.

In a 1/2 cup measuring cup, fill most of the way with applesauce, leaving 1/2-1/4" head space. Fill to the brim with extra virgin olive oil. Set aside.

Directions:
In a large bowl add flour, xanthum gum, coconut sugar, cinnamon, and baking soda/salt mixture. Whisk to combine. In another bowl, mix honey, strawberries, egg whites, and applesauce/oil mixture. Stir well.

Combine wet ingredients with dry ingredients, stirring just until moistened. Distribute batter evenly between 12 muffin cups, and bake at 325 for 20-25 minutes, or until muffins test done.

Enjoy!

Tuesday, May 26, 2015

Mango Chia Pudding

Mango Chia Pudding | Windy Poplars


This is a great way to get your energy sustaining chia seeds in the morning! We love the sweet/savory Indian-inspired flavors in this easy make-ahead breakfast.

Mango Chia Pudding

1\2 cup chopped mango (fresh or frozen)
1\2 a banana
1 cup milk (I use almond milk)
1\2 t turmeric
1\4 t cinnamon
2 T chia seeds

Mix first 5 ingredients together in a blender. Add chia seeds, and stir or pulse a few times to evenly distribute. Cover and refrigerate overnight. Keeps well for up to 5 days.

 Original recipe inspired by Raw Food Bali.

Wednesday, May 13, 2015

Cucumber Basil Gazpacho




Cucumber Basil Gazpacho

  • 1 ripe avocado, meat removed
  • 1 cucumber: skin left on, seeds removed
  • 2 small handfuls fresh basil
  • 1 clove garlic
  • 2 scallions, both green and whites
  • 2 cups water
  • 1 teaspoon sea salt
  • 2 tablespoons fruit-infused vinegar (or lime juice)

Mix all ingredients in a high powered blender until smooth. Refrigerate for at least 6 hours, or overnight (even better!). Serve cold, garnished with diced cucumber and a basil leaf, if desired. I've found that this soup keeps well in the fridge for at least 4 days.

This recipe (which happens to be: gluten free, raw, and vegan) is from Allyson Kramer and her blog Eat Good Food.

Sunday, April 26, 2015

Gluten Free Energy Balls




Gluten Free Energy Balls | Windy Poplars

Gluten Free Energy Balls

  • 1 cup gluten free oats - you can use old-fashioned oats whole, or process them a bit for a finer texture
  • 1/2 cup smooth almond butter
  • 1/2 cup ground flax seed
  • 1/2 cup mini chocolate chips or cacao nibs (optional)
  • 1/3 cup honey 
  • 1 teaspoon vanilla extract 
Combine all ingredients in a medium sized bowl, cover, and chill for 30 minutes.

Once chilled, roll into 1" balls and store in the refrigerator for up to one week. Makes 20-25 balls.

Original recipe can be found at: Gimme Some Oven.

Wednesday, April 15, 2015

Silky Caramelized Pear Soup

Silky Caramelized Pear Soup | The Recipe Box at Windy Poplars

 Silky Caramelized Pear Soup
1 tablespoons butter
1 tablespoons coconut sugar (or brown sugar)
6 pears, peeled, cored and cut into 1 inch pieces
1 medium onion, diced
2 cloves garlic, chopped
2 sprigs fresh thyme, chopped (or 1/2 t dried, ground thyme)
4 cups gluten free chicken broth
1 bag frozen cauliflower
2 ounce reduced fat blue cheese, crumbled
1/2 cup milk - I use almond (optional)
salt and pepper to taste
Melt the butter in a large sauce pan over medium-high heat, add coconut sugar and cook until bubbling before adding the pears. Cooking until tender and lightly browned, about 5-7 minutes. (Note: If you do not have a very large pan, you may have to do this in batches so that the pear pieces do not overcrowd and steam rather than caramelize.)

Add the onion and cook until tender, about 3-5 minutes. Add the garlic and thyme and cook for another minute.

Add the broth and cauliflower, bring to a boil, reduce heat and simmer until the cauliflower is tender. Using an immersion blender, puree until smooth. You can also process in batches in a blender or food processor.

Return the soup to the pan, mix in the blue cheese, let it melt, and if you'd like the soup a bit thinner, you can add the milk at this point and season with salt and pepper to taste.

Can be served hot or cold. 6-8 appetizer-sized servings.


*Note: not all blue cheeses are gluten free, so make sure you check the package!


This recipe includes a few changes I've made to suit our taste and lifestyle from this original recipe on Closet Cooking. There are some really delicious sounding dishes I can't wait to try and tweak on this blog, go check it out!

Tuesday, March 10, 2015

Saag Paneer


Slow Cooker Saag Paneer

6 medium or 4 large garlic cloves, minced
3 Tbsp minced (or grated) ginger (can sub 1 t dried, if necessary)
3 medium yellow tomatoes, chopped
1 Tbsp garam masala
1 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp sea salt
1/8 tsp cayenne pepper (if desired)
1 can low fat coconut milk
2 16 oz. bags frozen spinach (or 3 10 oz. boxes), thawed
1 bag fresh baby spinach
1 container of extra firm tofu, cubed into 1/2" squares

Place all ingredients except the fresh spinach and tofu into your slow cooker, stir well to combine, cover, and cook on low for 4 hours. Pulse with an immersion blender (or transfer to a regular blender in small batches), until everything is well mixed and slightly creamy. Add fresh spinach and tofu, and cook for another hour on low. Serve over fragrant rice (I like jasmine rice with a pinch of turmeric and cardamom), and enjoy!

Recipe originally from Healthy Girl's Kitchen
 

Wednesday, June 18, 2014

Rustic Peach Gazpacho


Rustic Peach Gazpacho

3 ripe peaches
maple syrup
6 sm-med tomatoes, chopped - heirloom are my favorite!
1 small (or half of a large) English cucumber, peeled and chopped
1/2 c sweet onion, finely chopped
25 mint leaves, rinsed
1/4 c fresh basil (or about 50 leaves), rinsed
2 garlic cloves, minced
2 T red wine vinegar
1 T fresh lemon juice
1/2 T tomato paste
1/4 t smoked paprika - yes, you MUST used smoked instead of regular - it's the magic ingredient!
1/2 t sea salt
fresh ground pepper to taste
1 T extra virgin olive oil

Slice peaches in half, and remove the pits. Arrange on a baking sheet, cut side up, and drizzle with maple syrup. Place under a broiler for 3-5 minutes, or until deep golden brown. Remove, and let cool.

Combine all ingredients except olive oil in a large bowl. Use an immersion blender to blend everything to a creamy consistency, or, you can use a traditional blender or food processer and blend the ingredients in small batches - then combine. Once you have achieved a smooth soup, continue blending as you slowly drizzle in the olive oil.

Let chill for at least 8 hours. I usually make mine the day before we eat it - as with most gazpachos, the flavors really come together over time.

Garnish with croutons, chives, and peach slices, if desired.

This soup is amazing alongside sandwiches or paninis, excellent as an interesting first course, and also pairs well with BBQ.

Original recipe found HERE on the Emma Frisch blog. As usual, I just tweaked it a bit to suit our tastes and my cooking style!