High Fiber Paleo Breakfast Muffins

I am a big fan of these muffins. A high fiber muffin is a wonderful and quick way to start the day-  they taste especially good warmed with a little bit of butter. Most Americans don't get anywhere near the recommended daily amount of fiber in their diets, so this is a nice way to up those numbers- plus it has omega 3s, which are crucial to our health!

1/2 cup ground flax seeds (flax meal)
1/4 cup walnuts
1 tablespoon coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup prunes, packed
3 large eggs
2 tablespoons  coconut oil, melted
1/4 cup carrot, grated, about 1 large carrot
1/4 cup  chopped pineapple chunks

See the entire recipe and directions at Laura Fuentes Fresh Living.

Gluten Free Baking Contest Winner: Apple Dumplings with Cinnamon Glaze

This recipe was the Kid's Choice Winner for our Gluten Free Baking Contest made by Denise Jean! It was absolutely delicious and is definitely one to try!

Pastry Ingredients:

2 c. gluten-free flour blend

1 c. shortening

4-5 tbs. water

Directions:

Cut shortening into flour. Add water one tablespoon at a time to form a ball.  Roll dough flat between two pieces of parchment paper.

Filling Ingredients:

6 granny smith apples, peeled and cored

2 tbs. brown sugar for each apple

1 tbs. butter for each apple

Directions:

Place apples in pan and add brown sugar and butter into the core of each apple.

Form the dough around each apple in the pan.

Bake at 425 degrees for 20 minutes and then reduce heat to 350 degrees and cook an additional 35-40 minutes.

Cinnamon Glaze:

1 c. powdered sugar

1/8 tsp. cinnamon extract

1-2 tbs. Half and half

Directions:

Mix ingredients together and drizzle over warm apple dumplings.  Enjoy!

Gluten Free Baking Contest Winner: Carrot Cake

This recipe won First Prize for our Gluten Free Baking Contest!  The recipe was made by Jessie Gramont and it was completely amazing!  Please forgive our poor photography!
 

Ingredients:

2 cups gluten free all purpose flour blend
1 ½ gluten free sugar
1 cup canola oil
3 large eggs
2 teaspoons baking soda
3 teaspoons baking soda
1 tablespoon ground cinnamon
½ teaspoon salt
1 cup crushed pineapple with juice
2 cups finely shredded carrots (about 6 large carrots, peeled)

Directions:

1. Preheat oven to 350 degrees
2. Mix together sugar, oil, and eggs in one bowl and set aside.
3. In another bowl, mix gluten free flour, baking soda, and salt.
4. Combine the wet ingredients with the dry ingredients.  Once that is all mixed, then add the crushed pineapple with the juice and the shredded carrots.
5. Grease two 8” round pans, and divide the mixture evenly between the two pans.
6. Bake at 350 degrees for 40-45 minutes or until the cake tester comes out clean.  
7. Cool and then frost with the cream cheese frosting below and enjoy!

Cream Cheese Frosting Recipe

8 oz. block of cream cheese, softened
1 stick (or ½ cup) of salted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Chopped walnuts or pecans (optional)

Directions: 

Cream together butter and cream cheese.  Slowly add in powdered sugar and vanilla until it becomes smooth and creamy.  Frost gluten free carrot cake and decorate with chopped nuts (if desired) and enjoy!
 

Gluten Free Baking Contest Winner: Chocolate Lovers Dream Cupcakes

This recipe won Second Prize for our Gluten Free Baking Contest!  The recipe was made by Mary Dabrowski and it was ridiculously good! If you like chocolate, you absolutely must try these- plus they’re dairy free too! Please forgive our poor photography!

Ingredients:

2 c. sugar
1 ¾ c. Bob’s Red Mill GF All Purpose Flour
¾ c. Hershey’s cocoa
1 ½ tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
¾ tsp. Bob’s Red Mill xantham gum
2 eggs
1 c. Almond Breeze almond milk
½ c. canola oil
2 tsp. Madagascar vanilla extract
1 c. boiling water
 
Directions:
Preheat oven to 350
Combine dry ingredients in a large bowl.
Beat in eggs, milk, oil, and vanilla.  Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be on the thin side).
Pour into cupcake pans ¾ full (cupcake liners are recommended), and bake for 17-20 minutes.
Note: They are done when a wooden toothpick comes out clean.
Cool completely before filling and frosting.
 

Chocolate Lovers Dream Frosting

Ingredients:

½ c. Earth Balance Soy Free Buttery Sticks
2/3 c. Hersheys cocoa
3 c. powdered sugar
1/3 c. Almond Breeze almond milk
1 tsp. Madagascar vanilla extract
½ tsp. Kraft minute tapioca (optional)
 
Directions:
Melt butter, then stir in cocoa
Alternately add powdered sugar and almond milk beating to a spreadable consistency.
Note: Add small amounts of powdered sugar or milk to create the thickness you desire.
You may tapioca to thicken frosting- it helps to thicken frosting without making it too sweet.
 

Chocolate Lovers Dream Cupcake Filling
 
Ingredients:

8 oz. Tofutti brand cream cheese (GF and Dairy Free)
3 to 3 ½ tbs. Earth Balance Buttery Sticks
½ tsp. Madagascan vanilla extract
2 ½ c. powdered sugar
2 ½ tbs. Hershey’s cocoa (sifted)
 
Directions:
Whip cream cheese and butter until smooth and fluffy, about a minute.
Add vanilla and powdered sugar then sift in cocoa mix until smooth.

Gluten Free Baking Contest Winner: Gluten Free Cookies with Salted Pecans

This recipe won Third Prize for our Gluten Free Baking Contest!  The recipe was made by Caryl Zierbes and we all loved them!  Please forgive our poor photography!

INGREDIENTS:

1 ¾ cup Gluten-Free Flour Blend (see recipe below)
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
8 tablespoons unsalted butter, melted
¾ cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons whole milk
1 ½ tablespoons vanilla extract
1 cup gluten-free semi-sweet chocolate chips
¾ cup chopped toasted pecans
6 wrapped caramels, chopped (I used Fannie May’s) (optional)
Sea Salt, coarse (optional)

1. To toast pecans, heat oven to 300 degrees. Line a baking sheet with parchment paper. Starting with about 2-4 ounces of raw pecan halves, place on baking sheet and toast in oven for 10 minutes. Remove from oven and remove nuts frim the baking sheet to prevent residual cooking. When the nuts have cooled, give them a rough chop to prepare for use in the cookies.
2. Next, whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. 
3. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. 
4. Whisk in egg, milk, and vanilla and continue to whisk until smooth. 
5. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips and pecans. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)
6. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a medium ice cream scoop, about 1 1/2 tablespoons, portion dough and space 2 inches apart on prepared sheets. Add several caramel pieces to the top of each cookie. Sprinkle each cookie with ¼ teaspoon of coarse sea salt.
7. Bake cookies, 1 sheet at a time, rotating sheet halfway through bakingtime, until edges are golden brown and have begun to set but centers are still soft, 10- 11 minutes.
8. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. 
9. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

This recipe has been adapted from America’s Test Kitchen.

Gluten Free Flour Blend from America’s Test Kitchen

24 ounces white rice flour
7 ½ ounces brown rice flour
7 ounces potato starch
3 ounces tapioca starch
¾ ounce non-fat dry milk powder
Whisk all ingredients together in a large bowl. Store the blend in an air-tight container. It can be refrigerated up to 3 months.

Gluten Free Baking Contest Winner: Lemon Blueberry Muffins with Cream Cheese Frosting

This recipe won Honorable Mention as well as our Kid's Choice Award for our Gluten Free Baking Contest!  The recipe was made by Tommi Sellers and was absolutely delicious!  Please forgive our poor photography!

INGREDIENTS:

For the Lemon Blueberry Cupcakes:

1 and 3/4 cups Bob’s Red Mill Baking Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
3 tablespoons fresh lemon juice, divided
3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
1/4 cup butter, at room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons finely grated lemon zest

For the Lemon Cream Cheese Frosting:

1/2 cup (1 stick) unsalted butter, very soft
(1) 8 ounce block full-fat cream cheese, very soft
5 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/8 teaspoon lemon extract (optional, but really amps up the lemon flavor)

Instructions:

1. Preheat oven to 350 degrees.
2. In a medium bowl combine 1 and 3/4 cups of the Bob’s Red Mill Baking Flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, and 2 tablespoons of the lemon juice; whisk well to combine and set aside.
3. In a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and beat until well combined. Add in the egg and mix well. Reduce the mixer speed to low. Add in 1/flour mixture and mix until just combined (this should take about 5 seconds). Add the sour cream mixture and mix until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
4. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. 
5. For the Lemon Cream Cheese Frosting:
6. In a medium bowl using a handheld electric mixer, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using); beat until smooth.

Cauliflower Stuffing (Low Carb, Paleo, and Grain Free)

Thanksgiving doesn't have to mean throwing dietary restrictions out the window- there are plenty of delicious options for low carb or gluten free diets!  Cauliflower is such a versatile vegetable, and this recipe will make you barely miss the bread!

4 tbsp. butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped
1 c. chopped mushrooms
kosher salt
Freshly ground black pepper
1/4 c. chopped fresh parsley
2 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
1/2 c. vegetable or chicken broth

See the entire recipe and directions at Delish.

Maple Pecan Tart

Pecan pie is a wonderful, old-fashioned dessert perfect for Thanksgiving. This recipe substitutes maple syrup for the corn syrup usually used in pecan pie, and while this is still a rich dessert, pecans are full of antioxidants and good fats!

1 large egg yolk
3 tablespoons unsalted butter, melted, divided
2 tablespoons canola oil
1 tablespoon water
2 cups pecan halves, divided
1 tablespoon granulated sugar
1 cup plus 2 tablespoons all-purpose flour (use gluten-free flour if needed)
½ teaspoon salt, divided
2 large eggs
½ cup pure maple syrup
½ cup packed dark brown sugar
2 teaspoons dark rum (optional)
⅓ cup dried cherries, chopped (raisins can be substituted if desired)

See the entire recipe and directions at Eating Well.

Roasted Green Beans, Mushrooms, and Onions

Forget the gross canned green bean casserole this Thanksgiving and wow your guests with these gourmet (and simple to make) green beans for a fresh take on the Thanksgiving staple!

1 1/2 lb. green beans, trimmed
1 medium red onion, sliced into rings
8 oz. cremini mushrooms, sliced
8 tbsp. extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
1 c. fresh bread crumbs or panko bread crumbs (use gluten-free if desired)
1/2 tsp. dried oregano
1/2 c. freshly grated Parmesan
Juice and zest of 1 lemon

See the entire recipe and directions at Delish.

Pumpkin Oat Bran Muffins

This is a fantastic, high fiber recipe that's perfect for fall! Oat fiber is good for the heart, and pumpkin is full of antioxidants!

INGREDIENTS:

1 1⁄2 cups unprocessed oat bran
1⁄2 cup firmly packed brown sugar
1⁄2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1⁄4 teaspoon salt
1 cup mashed pumpkin
1⁄2 cup milk or nondairy milk
2 egg whites, lightly beaten (or substitute for 1 egg, beaten)
2 tablespoons vegetable oil
vegetable oil cooking spray

See the entire recipe and directions at The Genius Kitchen.

Dairy Free Caramel Apples (Allergen Friendly)

These caramel apples are perfect for Halloween and are great for kids (and adults!) with food allergies!  This recipe is dairy, gluten, soy, and nut free!

Ingredients:

1 cup Earth Balance soy free vegan buttery spread
2 cups light brown sugar packed
1 cup light organic corn syrup*
11 ounces full fat coconut milk*
1/4 teaspoon salt
10-12 tart apples

*Note: Many people with tree nut allergies can safely consume coconut milk, but if necessary for allergies, feel free to substitute another non-dairy milk for the coconut milk.

See the entire recipe and directions at The Pretty Bee.

Pumpkin Spice Smoothie

This is a nice fall treat that's perfect for a breakfast or snack!

Ingredients:

1 cup pumpkin puree
1.5 cups almond milk
2 bananas, peeled
1 cup ice cubes
1 Tablespoon ground flaxseeds and/or hemp seeds
¼ cup (gluten-free) regular rolled oats (optional)
1 teaspoon cinnamon
½ teaspoon nutmeg

*optional: stevia or maple syrup to taste

See the entire recipe and directions at In Sonnet's Kitchen.

Quinoa Stuffed Peppers

This recipe is delicious and makes wonderful use of the peppers and tomatoes available at Farmer's Markets- plus it's gluten free!

Ingredients:

1 cup quinoa, rinsed thoroughly and drained
2 cups filtered or spring water
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
½ cup fresh flat-leaf parsley, chopped
1 pint grape or cherry tomatoes, halved
¾ cup kalamata olives, pitted and sliced (see note)
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil, plus more as needed
1 clove garlic, minced
1/2 teaspoon chili powder, plus more as needed
¼ teaspoon sea salt, plus more as needed
¼  teaspoon turmeric
4 large sweet red, yellow, or orange peppers
Chopped fresh flat-leaf parsley, for garnish (optional)

See the entire recipe and directions at Laura Theodore.

Simple Hummus Lettuce Wraps

Disclaimer: This is barely a recipe.  It is delicious, however, and sometimes we need a reminder of simple, delicious foods to eat that really don't take much time at all. 

We have a large selection of hummus on sale at the store (50% off while supplies last!) in different varieties that are perfect for making your own lettuce wraps. They're even good for picky child eaters since they can assemble them entirely on their own.

What You’ll Need:

Butter Lettuce (also called “Living Lettuce”)
Large Carrots
Cucumber
Baby Bell Peppers.
Fresh Basil
Fresh Cilantro
Your choice of Hummus
Kosher salt

See more information at directions at Treats with a Twist.

Oatmeal Breakfast Bars

These bars are perfect for a quick breakfast on a hurried morning or as a healthy snack on the go. The recipe is also easily customizable for your family's own specific tastes!

Ingredients:

2 cups old fashioned oats
1 cup whole wheat flour (gluten free flour can be substituted if needed)
2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups milk (I used unsweetened vanilla almond, but any kind will do nicely)
3 tablespoons honey*
2 tablespoons peanut butter (creamy or crunchy—I used natural creamy)
1/2 cup unsweetened applesauce
1 large egg
1 teaspoon pure vanilla extract
1 medium banana, quartered and diced

See the entire recipe and directions at Well Plated.

Summer Salad with Amaranth and Chickpeas

Amaranth is a grain well known in Mexico and Guatamala, but less so in the United States, which is unfortunate, since it's a fantastic, high protein, gluten free grain. Amaranth is a tiny grain that can be boiled like rice or quinoa, but it can also easily be popped like popcorn! This is a simple recipe that is a delicious introduction to a grain that definately deserves more notoriety!

Ingredients:

½ cup cooked ( via package instructions) amaranth and ¼ cup toasted Amaranth
2 cups diced cucumber, seeds removed
½ cup finely chopped red onion
¼ cup chopped fresh mint
¼ cup chopped fresh flat-leaf parsley
¼ cup toasted amaranth
2 tablespoons canola blend salad oil
3 tablespoons lemon juice
¼ teaspoon coarse sea salt
¼ teaspoon crushed red pepper
1 can Garbanzo beans (chickpeas)

See the entire recipe and directions at Growing Up Bilingual.

Zucchini Smoothie

If you grew zucchini in your garden this year, this is the time that it's likely your kitchen is overflowing with them! Here's a new way to use them! Although it may sound strange, zucchini's mild flavor is very nice and creamy in a smoothie recipe.

Ingredients:

1 organic banana, peeled
1 large organic apple, cored
1 organic zucchini, chopped
4 to 6 ounces of filtered water

See the full recipe and directions at Incredible Smoothies.

Also, here's a chocolate zucchini recipe that's really tasty too!

Persian Wheat Berry Breakfast Pudding

This is an exotic breakfast recipe that uses ancient grains and is spiced deliciously with rose water, anise and cinnamon. It's definitely one to try, plus it's full of protein and fiber! 

Ingredients:

1 cup rinsed wheat berries

1/2 cup sugar*

2 cups blanched almonds, broken walnuts, shelled pistachios and pine nuts

1/2 cup pomegranate seeds or cranberries

1 tablespoon ground anise

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1 teaspoon orange flower or rose water

*Note: this recipe uses quite a lot of sugar as written, though that amount can be drastically reduced if desired.  Also, honey or maple syrup can be substituted.

See the full recipe and directions at Green Prophet.

Anti-inflammatory Ginger & Citrus Smoothie

This anti-inflammatory smoothie recipe is as delicious as it is good for you- its a great way to start the day!

Ingredients:

1 medium banana
2 medium oranges, peeled
½-inch knob of fresh ginger
¼ teaspoon ground turmeric
1 teaspoon Natural Calm Magnesium Powder, lemon flavor (optional)
2 tablespoons cashews
½ cup water
½ cup ice
Cayenne pepper

See the entire recipe and directions at Calmful Living.

One Bowl Lemon Cake

This is an amazing, low sugar cake recipe that's perfect for summer! 

Ingredients:

1/3 cup lemon juice
zest of one lemon
3/4 cup water
1 tbsp pure vanilla extract
1/4 cup + 2 tbsp yogurt, such as coconut milk yogurt
1/3 cup oil (60g)
2 cups spelt, white, or GF all-purpose flour
3/4 tsp each: baking soda and salt
1 cup unrefined sugar or xylitol
Optional Frosting: Beat together just the thick cream from two cans of coconut milk with 2 tsp lemon juice, pinch stevia or 6-8 tbsp powdered sugar, and 2 tsp lemon zest

See the entire recipe and directions at Chocolate Covered Katie.