Gluten Free Pumpkin Quinoa Muffins

These things are the BOMB.COM! No joke - and especially great since they are also gluten free! 

I don't remember where I wrote down the recipe for these from, so if you know, please let me know so I can give proper credit!  Thanks!

Ingredients:

1 cup quinoa flour (you can make your own by milling quinoa in high speed blender or just buy quinoa flour)

1/2 cup coconut sugar

1 tsp baking soda

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp pink himalayan salt

1 egg

1 cup pumpkin puree

1/4 cup grapeseed oil

1/2 tsp vanilla

Directions:

Mix flour, sugar, baking soda, pie spice, cinnamon, and salt. Mix egg, pumpkin, oil, and vanilla. Combine all ingredients thoroughly. Pour into muffin cups (makes 6), top with pepitas (pumpkin seeds) if you like. Bake at 350 for about 20 minutes. (Check for doneness all along as ovens cook differently in different areas.)

Tasty Thursday: Turkey Lasagna with Homemade

Tasty Thursday

 

 

I happened upon this recipe while thumbing through the latest Clean Eating magazine and bought the darn thing JUST for this recipe. It. Is. DELICIOUS.

 

I urge you to make it right now. Tonight. Just do it...soon. You will love it as much as my family and I did. I promise.

 

 

Ingredients:

1 Tbsp olive oil

1 white onion, chopped

1 large carrot, peeled and chopped

1 large celery stalk, chopped

4 cloves garlic, chopped

1/2 tsp dried oregano

2 Tbsp balsamic vinegar

2 28-oz. BPA-free cans unsalted whole tomatoes with basil (TRY: Eden Organic Whole Tomatoes with Basil)

1 Tbsp raw honey

1/2 tsp sea salt, divided

1 tsp fresh ground black pepper, divided, plus additional to taste

1 9 oz. package frozen chopped spinach

olive oil cooking spray

1 lb ground turkey

15 oz. reduced fat ricotta cheese, drained

1/3 cup loosely packed chopped fresh basil leaves

12 whole wheat lasagna noodles (no boil or boiled at home)

4 oz. reduced fat, grated Italian four cheese blend

 

Instructions:

1. In a Dutch oven or large saucepan on medium-high heat, heat oil. Add onion, carrot, and celery and cook until soft and lightly browned, 10-12 minutes. Add garlic and oregano and cook, stirring constantly, 1 minute. Add vinegar and let bubble for 10-20 seconds, scraping any browned bits in bottom of pan. Add tomatoes and stir to combine, breaking up with a spoon. Bring to a boil, then reduce heat to medium to medium-low and maintain a steady simmer. Cook for 1 hour, stirring every 10 to 15 minutes, until thickened. Stir in honey, 1/4 tsp salt and 1/4 tsp. pepper.

 

2. Using an immersion blender, blend sauce to slightly chunky puree. Boil noodles as directed on package at this time, if they are no boil noodles, skip this step.

 

3. Place spinach in fine mess strainer and press firmly to drain. Mist a large skillet with cooking spray and heat on medium-high. Add turkey and cook, breaking up with spoon until no longer pink, 6-7 minutes. Add spinach, remaining 1/4 tsp salt and 1/2 tsp pepper and cook, stirring frequently, until heated through, about 2 minutes. Transfer to a medium bowl.

 

4. In a second bowl, combine ricotta and basil. Season with additional black pepper.

 

5. Spread 1/4 cup sauce inside a 9x13-inch baking dish. Top with 4 noodles, half of ricotta, one third of cheese blend, half of turkey and one cup sauce. Repeat once more, starting with noodles and ending with sauce. Top with remaining noodles, remaining sauce, and remaining cheese blend. Cover with foil and bake for 30 minutes. Remove foil and bake until cheese is melted and sauce is bubbling, 5 to 10 minutes more. Rest for 15 minutes before serving.

 

Nutrients per serving (1/10 of lasagna):

Calories - 253, Total Fat - 9g, Sat. Fat - 4g, Monounsaturated Fat - 3g, Polyunsaturated Fat - 2g, Carbs - 30g, Fiber - 5g, Sugars - 8g, Protein - 24g, Sodium - 310mg, Cholesterol - 44mg

 

 

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Tasty Thursday: Five Reasons to Love GARLIC!

Tasty Thursday

 

 

 

If I could eat EVERYTHING with garlic in it or on it, I would. BUT, then my husband and children might not come near me. Ha! I love garlic not only for the great flavor that it brings to different dishes, I love it for the health benefits, as well! 

Check them out!  

It keeps you looking and feeling good! Garlic helps your body detox by strengthening your liver. This means clearer skin, brighter eyes and a slimmer midsection!

Great for your heart! The most well known benefit of garlic is its ability to keep your cholesterol levels within healthy zones by contributing to better circulation.

Helps you relax! That’s right :) Garlic contains compounds that reduce stress by helping your muscles relax and your body wind down.

Give your Immune System a big boost! It’s a great source of antioxidants, selenium, manganese, and vitamin B6. This helps your body stay strong and healthy! It’s also known as a natural antibiotic that can help your body fight infections! Feeling under the weather? Add some extra garlic :)

It makes everything taste AWESOME! This versatile herb goes well with almost all savory dishes, especially Italian dishes. Add to dressings, dips, veggies, quinoa, brown rice, wraps, sandwiches… you name it!

 

 

For more fun tips, follow me at Flabby Mom to FIT Mom!

 

Tasty Thursday: Sesame-Seared Tuna

Tasty Thursday: Sesame-Seared Tuna

 

 

By David Rocco
Serves: 6
INGREDIENTS

• 3 large carrots, peeled and shredded
• 10 leaves fresh mint, finely chopped
• Juice of 1/2 orange
• Sea salt, to taste
• 1/4 cup plus 1 tbsp extra-virgin olive oil, divided, plus additional oil as needed (NOTE: CE recommends using coconut oil, safflower, sunflower or grape seed oil for high heat cooking.)
• 1/8 tsp red pepper flakes, optional
• 6 tbsp sesame seeds
• 24 oz skinless, sushi-grade tuna fillets (TRY: ahi tuna)
• Fresh ground black pepper, to taste

INSTRUCTIONS:

1. In a medium bowl, combine carrots, mint, orange juice, salt, 1/4 cup oil and pepper flakes, if desired. Mix well and marinate at room temperature for 5 to 10 minutes.
2. On a large plate, spread sesame seeds. Season tuna with salt and black pepper, to taste. Press both sides of each tuna fillet into sesame seeds.
3. In a medium skillet,  heat 1 tbsp oil on high. Add tuna fillet and cook undisturbed for about 2 minutes. Turn and cook for an additional 2 minutes to desired doneness. (NOTE: The USDA recommends cooking tuna to an internal temperature of 145˚F.) Repeat with remaining fillets, adding additional oil if needed. Let tuna cool slightly; then slice.
4. To serve, divide carrot mixture among serving plates and top with tuna slices. Drizzle with additional oil to taste.

Nutrients per serving (1 sesame-seared tuna fillet and 1/2 cup carrot mixture): Calories: 267, Total Fat: 16 g, Sat. Fat: 2 g, Monounsaturated Fat: 9 g, Polyunsaturated Fat: 1 g, Carbs: 5 g, Fiber: 2 g, Sugars: 2 g, Protein: 23 g, Sodium: 158 mg, Cholesterol: 83 mg

(Recipe from cleaneatingmag.com)

Tasty Thursday: Clean Eating Danish Meatballs

TASTY THURSDAY

(recipe from the Gracious Pantry)

 

Clean Eating Danish Meatballs

(Makes 40 meatballs)

Meatball Ingredients:

• 1 package ground turkey meat (about 1 1/2 lbs, give or take.)
• 1/4 teaspoon ground black pepper
• 1 tablespoon dried onion
• 1/4 cup non-fat Greek yogurt
• 1/2 cup bread crumbs
• 1/8 teaspoon nutmeg
• 1 whole egg

Sauce Ingredients:

• 1 tablespoon olive oil
• 1/4 cup whole wheat pastry flour
• 2 cups chicken stock 
• 1 teaspoon salt (omit if you use prepared stock or broth)
• 2 teaspoons dried dill weed
• 1 teaspoon garlic powder
• 1 cup non-fat Greek yogurt

Directions:

1. Preheat oven to 375 degrees F.
2. If you want to have a grain with this dish, put on a pot of brown rice or some whole wheat noodles while you make this recipe.
3. Line two cookie sheets with parchment paper.
4. Place all the meatball ingredients in a mixing bowl and mix with your hands until well blended.
5. Roll the meat blend into small (about 1 inch in diameter) balls and place on your cookie sheets. You can place them somewhat close together. They don’t spread during baking. Just be sure there is some room between them so the heat can circulate well around them. On a standard cookie sheet, I got about 20.
6. Bake for 20-30 minutes, or until they reach at least 170 degrees F. I baked mine a little longer just to get a nice golden “glow” to them.
7. Remove from oven and allow to cool slightly. (Enough so you don’t burn yourself!)
8. Once the meatballs are in the oven, move on to making the sauce. Both should finish about the same time.
9. While the meatballs are in the oven, place your olive oil and flour in a medium-sized pot.
10. Warm this mixture over medium-high heat. It will be “paste-like” at first. But then it’ll get a little “crumbly”.
11. Once you have crumbs, slowly add your chicken stock/broth stirring vigorously with a whisk. The idea is to get the crumbs to dissolve into the broth. Once dissolved, add your salt (optional), dill and garlic. Allow the mixture to simmer slightly until it has thickened a bit.
12. Once the sauce has thickened, remove the pot from the stove. Whisk in your yogurt, and the sauce is done!
13. Combine the sauce and meatballs and you’ve got a fantastic meal!