Recipe List

11.28.2017

Vegetable Coconut Curry

This recipe was recommended by my SIL to try out. It was definitely an easy way to eat a bowl of vegetables on a cold winter night. The sweet potato in this recipe elevates the flavor of the curry. I will surely be making this again.

Vegetable Coconut Curry



Vegetable Coconut Curry

(adapted from Harriet Emily blog)

Ingredients:

1 medium sweet potato
1 medium baking/russet potato
10 stems broccoli or broccolini
2 tbs coconut oil
1 onion
1 or 2 red chili peppers- depending on spice (I only had green, but will use red next time!)
2 garlic cloves
1 zucchini
1 tsp ground cumin
1 tsp cinnamon
1/2 tsp tumeric
1/2 tsp all spice
1 tsp ground ginger
1 tsp chile powder (add more if you like more spice)
1 cube of vegetable bouillion (make sure they are GF. I use Edward and Sons)
1 14oz can of diced tomatoes
1 14oz can of coconut milk
1/2 cup frozen peas- thawed
1/2 cup spinach

Directions:
1. peel and chop the sweet potato and baking potato. Then, finely slice your onion, garlic and zucchini. De-seed and chop your chile. Set aside.

2. Fill a large pan with water, and bring to a boil on a medium-high heat. Add in the sweet potato and baking potato, and cook for 10 minutes.

While they cook, add the onion, garlic and chile into a large wok with the coconut oil, and place onto a medium heat. Fry for about 4 minutes, stirring to avoid browning. Then, add zucchini and cook about 2 minutes.

3. Next, add the cumin, cinnamon, turmeric, allspice, ginger, chile and bouillon cube into the pan with the onion mixture. Stir together, and then add the diced tomatoes and coconut milk. Now add the broccoli into the pan with the potatoes, and cook for their few remaining minutes.

4. When the potatoes have finished cooking, drain them and add them into the curry mixture. Reduce the curry to a low-medium heat, and cook for a further 15 minutes to thicken. Lastly add in the peas and the spinach, cook for about 2 more minutes.

5. Remove from heat and serve with rice! 
Vegetable Coconut Curry

Spices! 






11.13.2017

Banana Chocolate PB Protein Muffins

I made these muffins for my daughter, who has a very very limited diet. I love food, so this is a big challenge in our house. I want her to have tasty and nutritious food that she will actually eat. Luckily these muffins were a success! She said to me..."Mommy, can I eat these EVERYDAY?!" They are moist, slightly sweet and a perfect snack. Hope you enjoy these as much as we did!


Banana Chocolate PB Protein Muffins

Ingredients:

1 1/4 cups GF flour (I always have the best success with Pamelas Baking and Pancake Mix, made  with almond meal).
3 heaping tsp of chocolate peanut butter powder ( I like PBFit)
1 tsp cocoa powder
1 egg
1/3 cup water
1 tsp vanilla
1/4 cup coconut sugar (or regular sugar)
1/2 cup mashed banana
1/3 cup chocolate chips or nuts (optional)

Directions:

Preheat oven to 350 degrees. Mix all ingredients together and spoon into muffin tins that are lined with parchment paper baking cup liners. Fill 2/3 full. Bake for 16-18 minutes or until inserted toothpick comes out clean. This recipe makes about 8 muffins.