Sunday, December 16, 2012

Banana Spice Chocolate Chip Muffins with Streusel Topping

YUM. I made these muffins yesterday morning and there is only 1 that remains. My husband ate 10 of these in 12 hours. Yes, I said 10. That's basically a muffin every hour. I mean, wow. That's really pigging out. But I can't say I blame him. And I'm really thankful he ate 99% of the muffins, because if he didn't, I would have. Needless to say, they are really addicting. And just god damn delicious. It all happened because I had two really sad overripe bananas just hanging out on my counter yesterday morning. I was going to make my Saturday Morning Pancakes for breakfast, but then those bananas just kept staring at me. USE ME. MAKE ME they said. And why not? Perfect excuse to come up with a new recipe to share on the good ole blog. 

These muffins are gluten free/grain free (of course) and are the perfect thing to make on Christmas morning. Tons of holiday spices are packed into these guys and the bananas just give the right amount of subtle banana flavor without overpowering. And of course adding chocolate chips (and walnuts) just add to the sweetly deliciousness that are these muffins. Now -- the icing on the cake (or in this case the muffin); the streusel topping. I made a few of the muffins without the streusel topping and they were also fantastic, but of course topping anything with chocolate. nuts, honey and cinnamon --- I mean, doesn't that just make everything taste that much better? Yes. Yes, it does. 

(whew. long title)
2 overripe banana, mashed
4 beaten eggs at room temperature
1/2 cup of agave nectar or honey
1/4 cup of almond milk (or light coconut milk)
3 tablespoons of coconut oil (liquid form)
1/2 cup of coconut flour
1/4 cup of arrowroot powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of ginger powder
1/4 teaspoon of cloves
1/2 teaspoon of sea salt
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/3 cup of chopped walnuts
1/3 cup of Enjoy Life Chocolate Chips (these are so amazing btw)
Makes a dozen muffins

1/3 cup of chopped walnuts
1 tablespoon of agave nectar or honey
1/2 teaspoon of cinnamon
1 pack of truvia

Preheat oven to 350 degrees. Place muffin liners into a regular sized muffin tray. In a large bowl combine the the first 5 ingredients (all the wet) and blend with an electric blender. In a separate bowl, combine the next 9 ingredients (all the dry) and stir together till combined. Blend the dry ingredients into the wet. Stir in your walnuts and chocolate chips. Using an ice cream scooper, fill muffin cups (almost) to the top. (You should have enough batter for exactly a dozen). Bake the muffins for 30 to 40 minutes or until a toothpick comes out clean when inserting it into the center of a muffin. While the muffins are baking, make your Streusel Topping by combining all ingredients and stirring with a spoon until combined. After the muffins have baked for 10 minutes, take them out and add your Streusel Topping to each muffin by adding a spoonful to the top of each muffin. Using the back of the spoon lightly press the topping into the muffin (VERY lightly so you don't squish the muffin as the batter is still soft). Return to oven and bake for the remaining time. Let cool and enjoy! I will definately be making these Christmas morning! Happy Holidays :)

Thursday, December 13, 2012

Sesame Salmon

This dish I made last night by making use of what I already had in the house. I had bought some fresh filets of Salmon and wanted to do something quick after a LONG day. After looking in the cabinet for ingredients to use, I asked my hubs if he would rather have almond crusted salmon or sesame salmon. He chose sesame. So here you go - a quick and flavor-packed healthy salmon dinner. Hope you enjoy!

2 filets of salmon, skin and bones removed
2 tablespoons of sesame oil
1 tablespoon of dijon mustard
1 tablespoon of agave nectar
1 tablespoons of black sesame seeds plus more for sprinkling on top
1 teaspoon of lemon

Preheat your oven to broil. In a small mixing bowl wisk together the sesame oil, dijon mustard, agave nectar, sesame seeds and lemon. Wisk until smooth.Season your salmon filets with salt and pepper on each side. Place salmon in a baking dish or a non-stick rimmed cookie sheet. Using a pastry brush or spoon, brush (or spoon) the mixture over each side of both filets. Then sprinkle additional sesame seeds on both sides of each filet. They should stick nicely to the salmon. Broil in oven for about 15 minutes or until the salmon is pink and flakes off easily with a fork. 

Friday, December 7, 2012

Sweet and Savory Acorn Squash

It's that time of the year and I love making roasted squash. Why? It's simple, cheap and tastes awesome. Acorn squash in particular is the kind I cook the most often. I also love butternut squash but I tend to use it in recipes rather than just eat it on it's own. During the season, I always have a couple acorn squashes on-hand because when I can't decide on what to eat, I usually just roast one of these guys up and have it as my dinner.

Roasting a squash is super simple and there are many ways you can season/dress the squash. My favorite way is sweet and savory, using cinnamon, agave nectar and a delicious drizzle of truffle oil. (Let me tell you how good my kitchen smells when this is roasting!) This recipe is so simple, I don't even have measurements for you. Everything is "drizzled" and "sprinkled" which you can adjust to your liking.

1 medium acorn squash
Olive oil (I used roughly a tablespoon for each half)
Butter (melted) or butter substitute of choice (I used roughly a tablespoon for each half)
Agave nectar
Truffle oil
1 packet of Truvia

Pre-heat oven to 400 degrees. With a very sharp knife, cut the squash lengthwise (stem to bottom) and using a spoon, scoop out all the seeds. Next, fill a glass baking dish with 1 inch of water and place in each squash half (skin-side down). Over each squash half, drizzle the olive oil and then season with salt. Next, drizzle your melted butter or butter substitute and then sprinkle the Truvia and cinnamon. Add the agave nectar (by drizzling of course!) to both halves and as the finishing touch, add the savory truffle oil. Mmmmmm. Did I mention how much I love truffle oil? Omg. That smell makes me moan. The truffle oil I just sort of sprinkle on each half right before I put it in the oven. You will notice a little pool of liquid has formed in the bowl of each squash. Take a spoon and coat the rest of the squash with the liquid before baking. Roast in the oven for about 50 minutes to an hour until you can easily pierce the skin with a fork. I like to eat this squash as a "squash bowl" and just take my fork and eat the inside. The skin of an acorn squash is also edible but I think the inside is most tasty =)