Buckwheat, Oat and Raisin Gluten-Free Muffins

What could be better than coffee and a muffin? I made a latte with some Javy coffee concentrate microdose and it was a perfect match. These muffins are gluten-free and made with buckwheat, oats and raisins. Recipe below:

Makes 12 standard size muffins:
1/2 c gluten free flour (I use @pillsburybaking)
1 cup old fashioned oats
1/2 c. Buckwheat flour (I used @bobsredmill)
1/2 c. Ground flax seed
1/2 cup raw or coarse sugar
1/4 tsp sea salt
1 tsp. Baking soda
1.5 tsp cinnamon (I use Vietnamese cinnamon and it really makes a difference)
1 and 1/4 c. buttermilk
1 egg
1 tablespoon white vinegar
1/4 c. avocado oil
1 tsp. Butter extract
2 tsp. vanilla extract
1 c. Raisins

Preheat your oven to 350 degrees Fahrenheit. And grease a standard sized muffin tin. Mix the dry ingredients thoroughly. Add the wet ingredients and mix until just blended. Fold in the raisins. Spoon into the muffin tin and bake for 20 minutes, or until a fork comes out clean. Enjoy!

Buckwheat, Oat and Raisin Gluten-Free Muffins

What could be better than coffee and a muffin? I made a latte with some Javy coffee concentrate microdose and it was a perfect match. These muffins are gluten-free and made with buckwheat, oats and raisins. Recipe below:

Makes 12 standard size muffins:
1/2 c gluten free flour (I use @pillsburybaking)
1 cup old fashioned oats
1/2 c. Buckwheat flour (I used @bobsredmill)
1/2 c. Ground flax seed
1/2 cup raw or coarse sugar
1/4 tsp sea salt
1 tsp. Baking soda
1.5 tsp cinnamon (I use Vietnamese cinnamon and it really makes a difference)
1 and 1/4 c. buttermilk
1 egg
1 tablespoon white vinegar
1/4 c. avocado oil
1 tsp. Butter extract
2 tsp. vanilla extract
1 c. Raisins

Preheat your oven to 350 degrees Fahrenheit. And grease a standard sized muffin tin. Mix the dry ingredients thoroughly. Add the wet ingredients and mix until just blended. Fold in the raisins. Spoon into the muffin tin and bake for 20 minutes, or until a fork comes out clean. Enjoy!

Smoothie with mango, grassfed whey, spirulina and probiotics

This smoothie is part of a trick I have for getting back on track after a day of over-indulging. In this week’s case, Saturday was filled with birthday cake and pizza for our daughter, and Sunday morning was definitely a groggy one. We were craving something extra healthy, and I had just gotten my new Ninja blender in so this was the perfect breakfast. This smoothie has full fat Bulgarian yogurt for probiotics, grassfed vanilla protein powder and spirulina for extra nutrients. And the ninja did not disappoint … this blended in about 30 seconds! (This post contains affiliate links.)

Recipe (for two 16 oz smoothies)

  • 2 scoops vanilla whey protein (we like this kind)
  • 2 scoops spirulina (like this one)
  • 2 cups coconut milk (the kind in the carton)
  • 1/2-3/4 cup frozen banana slices
  • 1 cup frozen mango chunks
  • 1 tsp vanilla
  • 3/4 cup whole milk yogurt (I use Bulgarian for extra probiotics)

Add all items to the blender and blend until smooth! Enjoy! (To check out the Ninja, click here).

Mother’s Day Gift Guide for the Hippie Mom

It’s almost Mother’s Day! I’ve put together a quick gift guide for the mom who has a little bit of a hippie vibe going on! There are a few items for the gardening mom, a few for the mom who likes to cook, and some just-for-fun and luxurious things too!

  1. A sweet sun dress with boho vibes from Anthropologie: https://shopstyle.it/l/buchi.

2. A yoga set in this smoky rose color from Alo: https://shopstyle.it/l/bucga.

3. Make her a basket with healthy coffee, like this one from Bulletproof: https://shopstyle.it/l/bucga.

4. This timeless Dutch oven that she’ll keep forever: https://shopstyle.it/l/bucgm. You can also shop this collection on Amazon if you’re pressed for time: https://amzn.to/3eMzc2I.

5. A beautiful flower-themed planner from Rifle Paper co: https://shopstyle.it/l/bucgm.

6. An air-purifying snake plant from plants.com: https://shopstyle.it/l/buch1.

7. This beautiful picnic basket for family outings: https://shopstyle.it/l/bucgC.

8. This apron would work for the gardener, artist, or crafter mom: https://amzn.to/3b1mZ9h.

9. These 100 percent cotton, sustainable sheets are like giving the gift of luxury: https://amzn.to/3uieePN.

10. For the mom who likes to make craft cocktails, get her a gift card for Drizly delivery: https://drizly.sjv.io/Vyx2ya.

This post contains affiliate links.

Mango protein smoothie with spirulina and probiotics

This smoothie is part of a trick I have for getting back on track after a day of over-indulging. In this week’s case, Saturday was filled with birthday cake and pizza for our daughter, and Sunday morning was definitely a groggy one. We were craving something extra healthy, and I had just gotten my new Ninja blender in so this was the perfect breakfast. This smoothie has full fat Bulgarian yogurt for probiotics, grassfed vanilla protein powder and spirulina for extra nutrients. And the ninja did not disappoint … this blended in about 30 seconds! (This post contains affiliate links.)

Recipe (for two 16 oz smoothies)

  • 2 scoops vanilla whey protein (we like this kind)
  • 2 scoops spirulina (like this one)
  • 2 cups coconut milk (the kind in the carton)
  • 1/2-3/4 cup frozen banana slices
  • 1 cup frozen mango chunks
  • 1 tsp vanilla
  • 3/4 cup whole milk yogurt (I use Bulgarian for extra probiotics)

Add all items to the blender and blend until smooth! Enjoy! (To check out the Ninja, click here).

Perfect Scallops with Butter and Herbs

Scallops are one of our favorite sea foods, but when we mess them up they are almost inedible. These take a very light hand on the spices and a precise cooking time, and then a big ol’ dump of butter at the end. We ate these with a baked red potato and a fresh garden salad topped with mozzarella.

Ingredients:

  • Roughly 12 oz sea scallops (if frozen, defrost them). These are what we used.
  • Two tablespoons avocado oil
  • 1 tablespoon garlic, or 2-3 cloves
  • Salt and pepper, to taste
  • 1/4 cup butter and a handful of chopped herbs of your choice (I used oregano and parsley)
  • A small handful of chopped chives
  • Sprig of rosemary

Directions:

Pat the scallops dry with a paper towel and salt and pepper both sides. Set a cast iron pan or other heavy bottomed skillet on high heat with the avocado oil. Wait for the oil to get hot enough to smoke a little bit, and then set the scallops in the pan to sear. Sear for about two minutes, then flip. After another minute, add the butter and herb mixture. Spoon the butter over the scallops continuously for about a minute. Remove from the heat and lightly tap each piece several times with the rosemary. Sprinkle the chives on top. Serve immediately.

Asian-inspired chicken for an easy, healthy dinner

We love getting takeout from a local Chinese restaurant, but occasionally we want the flavors without the unhealthy stuff sometimes added by restaurants. This dish is an easy take on the flavors we love and is just as nice served in a lettuce cup as it is alongside rice. This would also work with cauliflower rice if you are paleo.

Ingredients:

  • One onion, finely chopped
  • Two tablespoons avocado oil (sesame oil would work well here, too)
  • One pound ground chicken
  • Several cups chopped greens (I used kale and chard)
  • A large handful of cilantro
  • A tablespoon garlic paste or several chopped cloves
  • A 2-3 inch section of fresh ginger, peeled and chopped
  • Two to three tablespoons of soy sauce
  • Two to three tablespoons fish sauce
  • Two to three tablespoons sweet chili sauce
  • One tablespoon sambal olek
  • Salt and pepper to taste
  • Chives and sriracha to garnish

Directions:

Sauté the onion in the oil until it’s soft, about 3-5 minutes. Add the garlic and greens and sauté until they are wilted. Add the chicken and salt and pepper. Add the sauces, then the ginger. Allow it to simmer for ten to 20 minutes, stirring occasionally and making sure the chicken is diced up into tiny bites. Serve with rice or in lettuce cups. Cauliflower rice would also work well here! I added chopped chives and a drizzle of sriracha to mine.

Easy and healthy Asian-inspired chicken

We love getting takeout from a local Chinese restaurant, but occasionally we want the flavors without the unhealthy stuff sometimes added by restaurants. This dish is an easy take on the flavors we love and is just as nice served in a lettuce cup as it is alongside rice.

Ingredients:

  • One onion, finely chopped
  • Two tablespoons avocado oil (sesame oil would work well here, too)
  • One pound ground chicken
  • Several cups chopped greens (I used kale and chard)
  • A large handful of cilantro
  • A tablespoon garlic paste or several chopped cloves
  • A 2-3 inch section of fresh ginger, peeled and chopped
  • Two to three tablespoons of soy sauce
  • Two to three tablespoons fish sauce
  • Two to three tablespoons sweet chili sauce
  • One tablespoon sambal olek
  • Salt and pepper to taste
  • Chives and sriracha to garnish

Directions:

Sauté the onion in the oil until it’s soft, about 3-5 minutes. Add the garlic and greens and sauté until they are wilted. Add the chicken and salt and pepper. Add the sauces, then the ginger. Allow it to simmer for ten to 20 minutes, stirring occasionally and making sure the chicken is diced up into tiny bites. Serve with rice or in lettuce cups. Cauliflower rice would also work well here! I added chopped chives and a drizzle of sriracha to mine.

Blood orange vinaigrette

Sometimes lunch needs to be simple but leftovers are scarce and sandwiches are boring! This dressing (which is really kind of a salsa-dressing combo) really amps up an easy salad.

Ingredients (to dress and top two salads)

  • One blood orange, peeled and diced
  • Two tablespoons avocado oil
  • Two tablespoons white wine vinegar
  • One jalapeño, seeds removed and diced
  • One tablespoon honey

Add all ingredients to a bowl and stir to combine. Allow to sit for a few minutes to let the flavors mingle. Drizzle the juice over your salad and top it with the orange and pepper mixture.

Easy no-breadcrumb meatballs

My family loves meatballs! But my stomach hates the hidden breadcrumbs. This recipe is a super simple, versatile version of the Italian favorite—and its gluten-free.

Ingredients (makes 15 two-inch meatballs):

  • One pound grassfed ground beef
  • 1/2 cup Parmesan cheese
  • 1/4 cup finely chopped herbs (I use parsley, but basil or oregano or a combo would work well)
  • 1 egg
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked pepper

Directions:

Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper. Mix all of the ingredients thoroughly in a bowl (I find it’s best to mix with my hands). Roll the meat mixture out into 15 balls. Bake for 25 minutes, let cool five minutes before serving. These go well with any gluten free pasta and Marcella Hazan’s simple marinara.