Apple Cinnamon Muffins (Paleo!)

It’s September!

 

‘Tis the season to no longer be ashamed of my basic love for all things PUMPKIN. And carbs. And SWEATERS. Apples! Crunchy leaves to step on when walking my dog! I have to stop here, I’m getting too overwhelmed.

 

This weekend is the annual Mushroom Festival here in little ol’ Kennett Square. Here, you can find all things mushroom-related: décor, food, games, everything. I’ve been a lifelong spectator of the festival, but I’m extra excited for this year! I didn’t go into too much detail the last time I mentioned it, but I will be competing in the annual Amateur Mushroom Cook-off. This year’s special ingredient is Scaramuzza’s pasta – I will be making sage, pancetta and mushroom gnocchi in a garlic cream sauce. Definitely not paleo, gluten free, dairy free, or anything remotely *healthy*,  but it’s really tasty and I’m excited to make it! My first step to being on the Food Network…. hahaha. But no, really. Someone reading this, help me make that happen.  

 

After taking a long weekend and having a lot more time to make some recipe ideas for you all, I’ve turned out a LOT of fall stuff. I’m going to make this quick so we can cut to the chase and get on to talking about food. This is a nice variation of something similar I’ve made before, but it’s SUPER easy to make and freeze to save for later. I wrap them individually in foil or wax paper, defrost it overnight and take one on my way to work. These are nice because they stay nice and moist – they pretty much never go stale… they are what my neighbor’s kids refer to as “wet muffins”. It’s innocent because a four-year-old says it, so I’ll stick with it.

 

Apple Cinnamon Muffins (Paleo!)

Prep time: 10 min

Cook time: 25 min

Makes 12 muffins

 

Ingredients

  • 2 ripe bananas, mashed
  • 1 fuji or gala apple, core removed – peeled and diced
  • 2 large eggs
  • 1/8 cup unsweetened vanilla almond milk (unflavored is also fine)
  • 1 tbsp vanilla extract
  • 3 tbsp maple syrup
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/8 tsp ground sea salt

Directions:

  1. Preheat the oven to 350 degrees F. Grease your muffin tin lightly with coconut oil.
  2. Combine all ingredients in a large bowl and whisk until smooth.
  3. Divide batter evenly among cups – the muffin cups should be about ¾ full so they don’t overflow and bake over the sides.
  4. Bake for about 25 minutes until starting to turn golden on top. Check if they are done by sticking a knife or toothpick into a middle muffin – if it’s clean, they’re finished. Let cool, and serve!

Optional: if you’re feeling extra indulgent, spread a little ghee over them.

Enjoy!

-S

Nacho Kale Chips (Paleo, Vegan!)

Today’s the first day of school!

I don’t have kids, so the only reason this is significant to me is because traffic gets heavier and there are school buses everywhere. I get into my job very early in an attempt to miss work traffic, but I end up getting caught in school traffic. Always something. 

Ok – so having said that, I’ve been using any bit of spare time to create recipe ideas for fall, because Labor Day is coming. Soon it will be socially acceptable to turn into a pumpkin and sprinkle cinnamon and cloves on everything I touch. Can’t WAIT! I don’t drink caffeine if I can help it so I am not a pumpkin spice latte kind of girl, but I have already started buying sweaters and writing down recipes for soups, stews and things you can make in the oven. We’ve had a little taste of cooler weather recently and it’s been lovely. I even have a hair appointment next week for lowlights for cooler weather. When I say I am ready, I aint lyin’.

So, a lot of my posts are centric around the moon – I wanted to take this time to mention this coming Friday’s “Super Moon” new moon. The moon is something unanimously understood, even if it at a really basic level. I would imagine that not nearly as many people are going to relate to the fact that this new moon is conjunct with Mars, or that the Sun and Mars trine Uranus. While it’s significant, the moon is a universal touchpoint for people to understand astrological or cosmic influence and have it be relatable. New moons represent new beginnings – this one is considered a “super moon” because of how close (and large) it will be, though we won’t be able to see it that well if at all. Similar to the recent full moon, this particular phase is aligned similarly – an abundance of creativity because there’s a lot of masculine and feminine energy from surrounding planet alignments. Laymen’s terms – start something fun! Pick up a new healthy habit, start a craft, or kick off a project you’ve been meaning to get to. 

Switching gears. I’ve been doing recipes with a plan recently, trying to get the last of summer. I had one initially planned but then I decided to buy another giant bunch of kale, forgetting I already had one at home. What does one do when they have too much kale? Since I can’t give it to my dog (FYI, y’all – kale is high in calcium oxalate which can cause kidney stones in dogs), I was just going to make a bunch of salads and give them all away. Then it dawned it me. I’m going to make kale chips.

I love kale chips, but let’s be honest. They’re expensive when you buy them. They break and crumble. Oh, also – I am sort of cheap. Why am I paying $8 for a box of kale crumbs? I definitely should be able to make these? So it took about 14 seconds to decide that I wanted nacho kale chips. Vegan nacho kale chips. 

These were really easy, I was surprised. There wasn’t a whole lot of experimenting, so I think I lucked out here. They turned out delicious. Next time you want to buy 2 huge bunches of kale, keep this recipe in the back of your mind!

 

Nacho Kale Chips (Paleo, Vegan!)

 

Prep time: 10 min

Cook time: 20 min

Ingredients

  • 1 large bunch of kale, ribs removed, rinsed and patted dry
  • 1/3 cup tahini
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp ground sea salt
  • 2 tbsp olive oil, plus more if needed

 

Directions

  1. Preheat oven to 300 degrees F. Line a cookie sheet or two with foil and spray, or use parchment paper to line the sheet.
  1. In a small mixing bowl, add your tahini and spices. Whisk your oil in, slowly. Mixture should be thinner than straight tahini but not quite runny. Add more olive oil in if needed, 1 tsp at a time to get the right consistency. Adjust flavors to taste – it should be pretty zesty with a noticeably salty flavor. 
  1. In a large mixing bowl, add your kale (ensuring it’s dry first!). Drizzle your dressing over the kale. With clean or gloved hands, thoroughly mix the kale, pressing the dressing into the leaves to break them down.
  1. On your cookie sheet(s), spread your kale out in an even single layer, ensuring pieces aren’t overlapped.
  1. Bake for 15-20 minutes, until thoroughly crispy but not burnt.

Enjoy!

-S

Chimichurri Sauce (Paleo, Vegan, Gluten-Free, EVERYTHING)

I’m a little late on posting this. And, by a little, I mean a lot. I really wanted to post it last Wednesday, but time got away from me.

So! This most recent full moon (in Aquarius) was directly opposite of Venus, which calls love and relationships front and center and puts you directly in front of whatever you’ve been facing in the background. Because of how strong this position is, until the new moon, ensure that important decisions you make are done so with logic and understanding, and not just emotion. The open window for opportunity is also here, so if there’s something to shake up and change, now would be the time.

That’s one thing I like to think about when it’s a full moon. I look at new moons as though they’re a beginning to a new chapter, and full moons as sort of a “pulse check” to make sure your intentions are where they should be by shining literal and figurative light on everything around you.

So about those turkey burgers I posted last week. It seems a lot of people were as jazzed about them as I was, which is always awesome. I definitely need to share with you this sauce concoction I made while I was at the beach. It’s called Chimichurri sauce – most often found in South American food, I’ve seen it served with steak. Personally, I’d eat it on everything and anything. When I’ve had it before, it’s been a bit more heavy on the oil, so I lightened it up this time and while the texture/consistency is different, I HIGHLY recommend keeping this on hand pretty much all the time. Put it on your breakfast, put it on your burger, put it on your chicken, your tacos, your fish, anything you’re eating, this pretty much takes what you’re eating from a 2 to like an 11. Delicious. Make it your own, too – my version has some zip to it, but you can change yours up to add whatever other common herbs you have on hand too (oregano, mint, etc).

Chimichurri Sauce (Paleo, Vegan, Gluten-Free, EVERYTHING)

Prep time: 15 min

Cook time: n/a

 

Ingredients

  • 1 large bunch of cilantro, stems removed
  • 2 handfuls of fresh basil
  • 1 large bunch of fresh parsley, stems removed

(at this point, I should be honest, you don’t need specific ratios, just a medium sized mixing bowl filled with fresh herbs… just go heavy on the parsley)

  • Juice of 2 limes
  • 1/3 cup of olive oil, plus more if needed
  • 1 small garlic clove
  • 1/3 of a red or yellow onion
  • 1 1/2 tsp gochugaru chili flakes (I like Mother In Law’s Korean Chili Flakes)
  • Sea salt, to taste (I used ~1 tsp)

 

Directions

  1. In a food processor, add your herbs, garlic and onion. Start blending, slowly pouring in your olive oil until you achieve a thinner consistency.
  2. Once the herbs are finely blended, add your lime juice, salt and chili flakes. Continue to blend. The consistency should be thin, almost runny, but not watery.
  3. Do a quick taste test – this should be herby but not taste like a mouth full of grass… it should be tangy, salty and flavorful. Add more lime juice, chili flakes or salt if needed, and blend for another 10-15 seconds.
  4. Serve and enjoy! I keep mine in the fridge for up to 5 days after. It may slightly dull in color over time but it’s still tasty, don’t worry!

-S

Cajun Turkey Burgers with Artichoke (Paleo, Egg-free!)

Happy Tuesday!

Sort of. Yesterday was my first day back at work after having been off for the last 10 days. A much needed break, I spent time at the beach with good friends, did LOTS of cooking, lots of drinking beer, lots of suntanning. I’m currently doing a “dry” week…. No alcohol, LOTS of veggies, lean meats only. I already limit my dairy and gluten, but I think I may cut that out altogether. I feel as though I came back a dry, crispy potato. I need a detox.

There’s a lot of conflicting information about detoxing. Though juice cleanses and teas sound really effective, the best way to detox your body after a period of greasy eating or heavy drinking is simply to get back to your routine (assuming you eat somewhat healthy). A few things I’m doing to get back on track:

  • No Alcohol: this one STINKS, but I’ve decided to lay off the libations for a week or two. I love beer, love wine. It’s a nice treat to have on weekends, or occasionally with dinner. However, after this past week…. I need to take a breather. Increased alcohol intake can lead to inflammation of your digestive tract, dehydration and can alter your blood sugar levels. To feel your best, ditch the alcohol for a week, then another, a few months if you’re strong. The decreased carbohydrate intake can also lead to a few less calories, meaning you may even shed excess weight.
  • No Dairy: Depending on what sources you ask, humans should not have dairy. I could live without milk, but I adore cheese. I don’t have it often, but I’ll be darned if I’m passing up a charcuterie board with some good mustard, good goat cheese/manchego and some delicious salami. So…. When we had a ton of cheese down at the beach, I ate it. We ate all the cheese.
  • More dark, leafy greens: I love my kale salads! When done right (with a nice acidic dressing), kale can be filling and tasty. I love a good ginger/lime based dressing, or even my Garlic Tahini Kale Salad.  That and more spinach, arugula, and spring mix in general.  With some berries, a good dressing and some sliced almonds, pecans or walnuts, it’s a filling salad. You can even throw some chicken on there, too
  • Lots of WATER: I ended up getting a gallon YETI container. Is it practical? Yes and no. It’s heavy, people roll their eyes when I use two hands to drink my water, but I have 64 oz here at my desk without needing to get up to refill. It certainly helps. Side note – I had a very nice aesthetician tell me I’ll keep my tan longer if I drink more water. I believe that, and that’s all the motivation I need to drink water! (PSA – if you’re reading this, wear sunscreen)
  • Re-up my probiotics: A healthy, balanced diet should contain enough nutrients to keep your microbiome regular, but finding the right probiotic is good support if you need it, especially with bloating from vacation. I  like Ora Organic probiotics. They’re freeze-dried so you don’t need to refrigerate, and they’re vegan and gluten-free. It comes in a powder and a capsule form.

 

All the serious stuff aside, I must share with you the most amazing turkey burger recipe I created. I think the best things I make are from happy accidents or random experimenting, and this was no exception. My friend is on a AIP diet intended to lower her histamines, so a few substitutions were made. These burgers are egg free and the whole thing comes together and is SO delicious. I added some chimichurri sauce (recipe here!!) and a slice of grilled red onion, with lettuce as a wrap. Feel free to add your own burger twist, the more the better! This recipe makes a lot of burgers, but you can freeze them and save for later.

Cajun Turkey Burgers with Artichoke (Paleo, Egg-free!)

Prep time: 20 min

Cook time: 12-15 min

Makes 12 burgers

Ingredients

  • 2 lb ground turkey
  • 1 heaping tbsp Cajun seasoning (link)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1 heaping tbsp flax seed
  • 1 tbsp avocado oil
  • 1 ½ tsp ground sea salt, plus more if preferred (be generous with your salt!)
  • Optional toppings: slices of grilled red onion, spicy mayo, lettuce, tomato, bacon, or gluten free/sprouted grain buns

Directions

  1. Preheat your grill or griddle pan to medium high heat, ~375 degrees F.
  2. In a large bowl, mix all of your ingredients and let stand for 5-10 minutes to allow flax to absorb.
  3. Taking about 6-8 oz of burger mixture, shape into patties and pat thin, making a divet in the center (as burgers tend to “puff” up when cooking). Your mix should make about 12 medium sized burgers.
  4. Grill for 4-5 minutes on each side, until browned. Flip, and continue cooking for another 4-5 minutes. Once at temperature, turkey tends to cook fairly quickly, so keep an eye on them so they don’t overcook.
  5. Remove from heat and cover, letting rest for approximately 5 minutes. Serve immediately, and top with your preferred toppings.

Enjoy!

-S

Orange Ginger Kale salad (Paleo, Vegan!)

Hello, my food-loving friends! This week is especially exciting for me for a few reasons. Let’s break this down:

It’s a new moon on July 31st, which is quite fitting for me at the moment. New starts, new opportunities (and a pair of new shoes that should be coming in the mail that day….). So this particular one aligns conjunct with Venus and square with Uranus, so… to all my hetero friends, be kind to your significant others. You’re likely going to want to roundhouse kick someone, and the battling masculine and feminine energy of this alignment is all it’s going to take for someone to get sassy. Also – with this confusion and battling balance between yin and yang energy, try not to impulse-buy or make major decisions without really thinking things through.

Let’s start with my upcoming vacay. I’ll be off this Friday for a week, spending some time down at the beach with friends. SOOOO excited. Against my better judgment, I’ll be laying around like a baked potato by the pool, cooking, enjoying some fun time with friends. I have a ton of new recipes and several willing taste-testers, so be on the lookout on my Instagram (@thedivinekitchen) to see what I’ll be cooking and doing.

Side note, as I’ve typed this, I need to share those shoes I bought. I’m a huge fan of Athleta, and I love those funky-looking Sorel Kinetic sneakers they use a lot in their ads. They’re edgy, different and apparently super comfortable. I’ve had my eye on them for about 2 years, but as a shoe-holic and sneaker junkie as it is, I figured I didn’t need a pair of play sneakers. Then, I saw Zappos was having a sale, and then a sale on top of a sale… so you bet your buns I caved and bought them. Go check them out and grab a pair while they’re still marked down! Link here.

Now, onto the real excitement. I found out on Friday that I’ve qualified as a finalist in the Mushroom Festival’s Amateur Cook Off! The mushroom festival is a town festival in my hometown of Kennett Square, PA,  hosted to  celebrate our town’s claim to fame as the mushroom capital of the world. The winner wins some cash, bragging rights, and a ticket to the World Food Championships to compete again. Wow, talk about nerves! I never signed up for the show “Chopped” because it seems terrifying, and here I am trying to win and go to the World Food Championships. Ayeyeye. Maybe one step closer to being on the Food Network, my Guy-Fieri inspired outdoor kitchen, and having the horse farm of my dreams.

My recipe is required to have mushrooms and this year’s sponsor item, Scaramuzza pasta. I will be making Ricotta Gnocchi with Sage, Pancetta and Mushroom in a garlic cream sauce. not paleo, but definitely tasty. I think I’ll be doing a lot of mushroom recipes as it gets closer to the festival so you guys can really appreciate mushroom recipes that aren’t weird. After all, it’s a fungi…. Eating fungus sounds gross in theory but mushroom recipes are delicious.

All of that being said (and switching gears to something a lollbit healthier), try this delicious salad that’ll serve a crowd with some in-season summer goodies. Yum!

Orange Ginger Kale salad (Paleo, Vegan!)

Prep time: 15 min

Cook time: 15-20 min for kale to absorb dressing

Ingredients

  • 1 head of kale, ribs/stems removed, loosely chopped
  • 1/2 cup toasted pecans
  • 1 small shallot, finely chopped
  • dried white craisins
  • optional for non-paleo or non-vegans – 1/3 cup crumbled goat cheese

For the dressing

  • juice of one orange, plus zest
  • 1 small clove of garlic, minced or pressed
  • 1/2 tbsp fresh ginger, grated
  • 1/4 cup olive oil
  • 2 tbsp champagne vinegar

Directions

  1. In a medium-sized bowl, add your dressing ingredients and allow to flavors to infuse. Set aside.
  2. Add your kale to a large bowl.
  3. Stir your dressing once more, and pour through a fine strainer to catch the garlic and ginger chunks (no one wants an entire mouthful of garlic in a refreshing salad!)
  4. Stir to combine and allow to sit for 10-15 minutes, mixing gently every few minutes to let the dressing break the kale down a bit.
  5. Once ready to serve, add your pecans, shallot and goat cheese, if using.

Enjoy!

-S

Arugula-Quinoa Salad with Lime Vinaigrette (Vegan, Gluten-Free!)

Mondays. It’s sort of warm out, but it’s also sort of cloudy and a little sad. I’ve been perpetually hungry, too, so I’ve been trying to eat a lot more protein as I try to run more. Finding alternatives to animal sources of protein has been kinda hard since my go-to is usually chicken, but I’ve been wanting to incorporate a more plant-based approach to my diet.

 

A few weeks ago, I had seen this recipe on one of those facebook videos. I usually scroll past them as they are typically fried, filled with cheese, beef, or weird combinations of meat. Don’t get me wrong, I love bacon…. But I don’t want to wrap a chicken breast loaf stuffed with Babybel cheeses wrapped in ham and ketchup. Exaggeration? Yes. But only a little, which is kind of gross.

 

When I planned to make the salad, I was making my weekly Sunday Dinner. Since we already had a meat, I didn’t want meat in my salad, too. I actually swapped out the meat (which I think was seafood) for quinoa, and it was a welcome substitute. I don’t go out of my way to make quinoa because unless it’s really dressed up, it sort of tastes like shit. This has a lot of really great flavors, fun textures, and it keeps in the fridge really nicely when you have leftovers. Let’s just jump right into it. This salad isn’t the most beautiful dish on the table, but it sure does taste good!

 

Arugula-Quinoa Salad with Lime Vinaigrette (Vegan, Gluten-Free!)

Prep time: 20 min

Cook time: 15 min (plus cooling time)

 

Ingredients 

  • 1 cup dry quinoa (yields about 2.5-3 cups cooked)
  • 1 pkg (~10oz) of cherry tomatoes, halved or quartered
  • 1/2 of a small red onion, finely chopped
  • 2 avocados, cut into 1/2 in cubes
  • 1 mango, diced into 1/2 in cubes
  • 1 cucumber, seeds and skin removed, diced into 1/2 in cubes
  • 2 heaping cups of arugula, roughly chopped
  • 1 big handful of cilantro, chopped

 

For the dressing

  • 1/4 cup olive oil
  • 1 large garlic clove, pressed or very finely chopped
  • Zest of 1 lime
  • Juice of two limes
  • 1 tbsp of Apple Cider Vinegar
  • 1 tsp maple syrup

Optional (not vegan!) – Feta, to taste

 

Directions

  1. In a saucepan, heat 2 cups of water and 1 tsp sea salt  until boiling – add your quinoa and turn heat down to low. Simmer until quinoa is softened and water is absorbed, about 15-20 minutes. Remove from heat, add to a bowl to cool, and fluff with a fork occasionally to let the heat out. You can also do this step ahead and refrigerate your quinoa.
  1. While your quinoa is cooking, combine your halved tomatoes, chopped onion, diced avocadoes, diced mango, diced cucumber, cilantro and arugula in a bowl. Gently mix to combine, careful not to mash the avocado.
  1. Next, mix your dressing ingredients together in a large bowl, whisking until emulsified. If it separates while you’re preparing your dish, whisk to combine just before using.
  1. Once your quinoa is cooled, fluff with a fork once more and add to your mixing bowl, along with your dressing. Gently stir again to combine, careful so as to not crush the avocado.

Serve, and enjoy!

-S

French Onion Gnocchi Casserole (Paleo, with Vegan option!)

Happy Thursday!

 

These weeks go flying by sometimes. I swore it was just Sunday, then it was Tuesday, and now the week is pretty much over. I like when the weekend comes quickly, but sometimes I wish it would just slow down.

 

I also can’t wait for warmer weather. Being able to comfortably run outside and walk my dog in a t shirt will be so nice — I also can’t wait to cook outside. All these spring recipe ideas are coming to me, including spicy seafood… AH I’m so excited.

 

Making posts short these days, I want to make sure you guys have allllll that you need to make delicious food as the days countdown to summer. HOWEVER, there are still a few days in the forecast here in the Northeast that are a bit chilly and rainy. This recipe is perfect for that, making a variation of one of my favorites – French Onion Soup.  Best of all? While it’s made with beef broth, you could definitely sub vegetable broth  to make it vegan. AND, this is a quicker option than most recipes, since you can use something that’s already pre-made. Casserole for everyone!

 

 

French Onion Gnocchi Casserole (Paleo, with Vegan option!)

 

prep time: 10 min

Cook time: 90 min (total)

 

Ingredients

  • 2 bags of Trader Joes cauliflower gnocchi (or your own paleo-friendly homemade recipe)
  • 2 yellow onions, sliced
  • 2 cloves of fresh garlic, finely chopped or minced
  • 2 cups organic beef broth (sub equal amount of vegetable broth, plus a tsp of tamari sauce if making vegan alternative!)
  • 1 tsp chopped fresh thyme
  • 1 tbsp chopped fresh parsley
  • salt and pepper, to taste
  • your preferred cooking fat (I used avocado oil)
  • optional (NOT paleo or vegan): 1 cup shredded provolone cheese

 

Directions

  1. In a large frying pan, add a tbsp of your preferred cooking oil over medium heat. Add your gnocchi, spreading in a single layer so they cook evenly. Stir frequently to prevent them from burning, until browned – about 8-10 minutes. Remove from heat and set aside. 
  1. In the same frying pan, add the remaining tbsp of oil over medium low heat. Add your sliced onions and stir occasionally, adding a pinch of salt and pepper. The key here is to let these go slooooow over looooow heat, for about an hour — this will let them caramelize properly (I can hear my sister Lauren reading this, nodding in agreement). Add more oil if needed, you definitely don’t want them to dry out.
  1. After your onions reach a deep dark brown color, Add your gnocchi back to your pan, along with your garlic, thyme and parsley, turning up to medium heat. Continue to sauté for another 4-5 minutes to allow the flavors to meld. Add your beef broth, continuing to simmer as the beef broth reduces.
  1. As your gnocchi and onion simmer, preheat your oven to 350 degrees F. Grease a 2 quart (11x7in or similar) dish.
  1. Once your gnocchi and onion mixture has thickened, add to your Pyrex dish. If using, sprinkle your cheese across.
  1. Bake uncovered for 20-25 minutes. Once finished, remove from heat and allow to cool before serving.

 

Enjoy!

-S