Wednesday, June 27, 2012

Gluten-Free Birthday Cupcakes with Goat Cheese Frosting

I can't take credit for these beauties. Totally inspired by The Gluten Free Goddess's vanilla cupcakes recipe. The frosting is all mine, but the cupcakes are a slight variation on hers. Finally, after much searching for a cupcake recipe that doesn't feel and taste like a brick, hers are the best! Nice, light and delicious, I think the key was the tapioca and rice flour mixture. I added a handful of quinoa flour in for nutritional value. Next time I'll make a double batch to just have some around at home. 

Here's the icing recipe:

  • 1 package Trader Joe's goat cream cheese (regular cheve would work as well)
  • 1/4 cup coconut oil (butter works well too)
  • 2 tbs maple syrup
  • 1 tsp vanilla
  • zest of 1/4-1/2 of a lemon
  • optional for those who love pink: a few pinches of beet powder or some beet water (left over from cooking beets)

Mix all ingredients in blender. Then put frosting in freezer for at least an hour to solidify. Make sure cupcakes are completely cooled before putting frosting on them. I've been inpatient too many times, it melts and runs right off. Using a knife run under hot water will allow you to smooth out all the tops if you want a neater look. And don't forget the plastic animals and sprinkles on top. I suggest getting all the same animals for all the cupcakes to avoid fighting over who gets which. And you'll be surprised how good these taste. 

Monday, June 25, 2012

Amazing Kale Salad

If you look in our fridge, you are likely to see a kale salad almost all the time. This one is very versatile and a surprisingly delicious. I've found that it's been a great way to get more veggies into our diets. And speaking as someone that doesn't particularly like salads in the first place, this one is a winner. 

  • 1 bunch of kale
  • 3 carrots
  • 1/3 head medium cabbage (any type)
  • 1 small beet
  • 1/2 red bell pepper
  • 1-2 apples
  • 1 cup raisins
  • 1/2 cup apple cider vinegar
  • 1/2 cup olive oil
  • anything else you'd like to throw in
Start by tearing the kale off of the stem and laying it on a cutting board. Now gather it together and cut into small strips, turn and cut a few times again. Place in large bowl. Cut cabbage into thin stips, avoiding the core. Throw into bowl. peel carrots and beet and grate. Place in bowl. Next, chop apples and red pepper and add to salad. Add raisins. Mix vinegar and oil and toss into salad. Enjoy. Salad marinates and changes as it gets older wonderfully! 

Friday, June 8, 2012

Breakfast Porrige- gluten-free and delicious!

I have to admit, it doesn't look like much to write about, but just try it. One thing I realized after seeing this picture was that I'm in desperate need of a good camera. Most of my cooking goes on after 9pm and hence I'm trying to take pictures by oven light. 

But let's get on to the god stuff. I'm not sure what I ate for breakfast before learning how to make a good porridge. It's delicious and fills you up....not like a brick, but like a good healthy meal should. I use steal cut oats because I never particularly liked the slimy texture of rolled oats. Steel cut still have some of that sticky quality but not nearly as much. The fiber is fantastic, like a broom for your insides and has been said to decrease your chances of cancer and other diseases. It also can help those trying to maintain a healthy weight. 

  • 1 cup oats
  • 2 cups water
  • 1/4 cup raisins
  • 1/4 apple, cut into small chunks
  • 1/4-1/2 banana, cut into small chunks
  • small amounts of cinnamon, powdered ginger, vanilla to taste
  • Add any of the following to satisfy your tastes:
    • chopped walnuts
    • sunflower seeds
    • chopped dried cherries  (while cooking)
    • dried cranberries (while cooking)
    • chopped pears
    • shredded coconut (while cooking)
    • honey, agave, maple syrup, stevia....your choice

Bring water to a boil, add oats and raisins. Boil for about 5 minutes then add the rest of your ingredients. Turn down heat to medium and make sure to stir often or you'll have burnt porridge. Add seeds and nuts at end to preserve the good fats in them. Add sweetener if desired, but with all the fruit, you may not need it. And enjoy breakfast!