Healthy Gluten Free Pumpkin Bread

Healthy Gluten Free Pumpkin Bread/Domestic Divas Blog

Who doesn't love pumpkin? What about pumpkin bread?

You've probably had many versions over the years. I had a craving so the other week, I set out to develop a gluten free recipe that used more natural sweeteners like maple syrup and coconut sugar. The flour mixture includes both coconut and almond flours, studded with spices.

Healthy Gluten Free Pumpkin Bread/Domestic Divas Blog

I added walnuts once and that was a nice touch, but they're not required. The bread is moist and delicious, makes your kitchen smell heavenly while it bakes, and it's filling and delicious.

Healthy Gluten Free Pumpkin Bread/Domestic Divas Blog

I heartily recommend eating your slice with grassfed butter.

Don't skimp on the butter.

Lots of butter.

Healthy Gluten Free Pumpkin Bread/Domestic Divas Blog

Healthy Gluten Free Pumpkin Bread
Makes one loaf
Baking time: one hour
Gluten Free; dairy free (contains eggs)

Ingredients
1 cup all purpose gluten free flour
1/2 cup almond flour
1/2 cup coconut flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 eggs
1 cup pumpkin puree (organic canned is what I used)
1/2 cup extra virgin olive oil
1/2 cup maple syrup
1/4 cup coconut sugar (plus more to sprinkle on top)
1 teaspoon vanilla extract
chopped walnuts (optional)

Directions
1. Preheat the oven to 350 degrees.

2. In a large mixing bowl, combine the GF flour, almond flour, coconut flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Stir to combine well & set aside.

3. Then in another mixing bowl, combine the eggs, pumpkin puree, olive oil, maple syrup, coconut sugar and vanilla extract. Whisk until smooth. Add the dry mixture to the wet mixture and stir to combine (don't over beat). Fold in the walnuts if desired.

4. Transfer the mixture to a greased bread loaf pan. Smooth to distribute evenly and sprinkle the top with coconut sugar. Back for about fifty minutes to one hour, or until a toothpick comes out clean. Serve warm with grassfed butter. Enjoy!

Roasted Kombucha Squash & White Bean Soup

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

Right, so I got up early and got really inspired this AM.

I had leftover roasted Kombucha squash lurking in my fridge. I picked up the winter squash at the farmers market and let it live on my kitchen table for a few weeks. I finally sliced it up, doused it with extra virgin olive oil, fresh thyme, salt and pepper. I roasted it at 425 degrees in the oven for about 20 minutes until it was tender and served it with dinner.

One squash = a lot.

So I had plenty of leftovers.

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

That means soup time!

I learned how to make awesome pureed soups from Charlie Trotter's amazing cookbooks and continue to use a few of his tricks. The other key is my Vitamix, though a normal blender would work. I put this in my Vitamix—the meat from the roasted squash, one can of organic white beans (strained and rinsed), a finger of fresh ginger, two garlic cloves, dash of red pepper flakes, chicken broth and EVOO (this makes it creamy). I pureed it smooth then simmered over the stovetop.

I popped in a few cubes of frozen basil (optional).

The result ... insanely good soup.

Like how can this have no dairy?

And be so creamy?

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

Don't ever let your leftover squash languish again in the fridge purgatory.

Like all of my recipes, the specific ingredients can be subbed based on what you have on hand. Pumpkin would work instead of squash. Sweet potato would be amazing. Use your imagination.

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

Roasted Kombucha Squash & White Bean Soup
Serves 6 to 8 people
Cooking time: 10 minutes (for real)
Gluten free; dairy free

Ingredients
1 1/2 cups roasted Kombucha squash meat
1 can Cannellini beans, strained and rinsed
4 cups vegetable or chicken broth
2 garlic cloves (peeled)
1 inch piece fresh ginger
1/4 cup extra virgin olive oil
dash of red pepper flakes (optional)
salt and freshly ground pepper
fresh or frozen basil (optional)

Directions
1. Place the squash, beans, broth, garlic, ginger, olive oil, and chili flakes into Vitamix or other blender. Puree until very smooth using highest setting.

2. Transfer the soup to the stovetop and simmer over low heat for about 5 to 10 minutes. Season to taste with salt and pepper. Garnish with basil if desired. Serve with drizzle of good olive oil. Enjoy!

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

So...I know it's been a little while since I've posted here. But I have a good reason—I've been busy working on my forthcoming trilogy. The first book—The 13th Continuum—publishes on April 19, 2016. Lots of awesome marketing stuff in the pipeline. So many exciting things are happening!

But I thought I would take a short break from writing fiction to post a quick recipe. It's no secret that I love making frittatas. They're simple to whip up for breakfast, keep in the fridge, and also great for lunch or snacking. I load mine up with fresh vegetables from my local farmers market. I use farm fresh eggs (yes, I believe you can taste the difference). Finally, I crumble Tunisian feta cheese on top. Maybe a little big of parmesan if I'm feeling extra fancy.

I also go light on the eggs, heavy on the veggies! This frittata combines red potatoes, spinach, and yellow bell pepper. But any mix of vegetables should work fine. As a rule, I always put greens in...well...everything. Enjoy!

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

Serves 4-6 people

Cooking time: about 20 minutes

Vegetarian; Gluten Free

Ingredients

4 eggs, whisked until smooth

3 cups fresh spinach

1 yellow, orange or red bell pepper, seeded and chopped

3 small red potatoes, poked with holes and cooked in the microwave for 3 minutes until tender

3 leaves fresh basil, chopped (optional)

2 tablespoons extra virgin olive oil, plus more for drizzling

1/4 cup feta cheese, crumbled

salt and freshly ground pepper

Directions

1.  Preheat the broiler.

2. In a frying pan, heat the olive oil over medium heat. Add the bell pepper and saute for a few minutes, until beginning to soften. Add the spinach and saute until wilted. Season to taste with salt and pepper. Spray the bottom of the skillet with nonstick spray if needed. 

3. After cooking the potatoes in the microwave, chop them and add them to the vegetable mixture. Pour the whisked eggs evenly over the top. Crumble the feta cheese over it and sprinkle with basil. Season with salt and pepper and a quick drizzle of olive oil.

4. Continue cooking stove top until the frittata begins to set. Finish the frittata under the broiler until the top is beginning to brown. Enjoy!

Baked Vegetable Penne (Gluten Free)

Domestic Divas Blog "Baked Vegetable Penne"

I realize it's been a little while since I posted here, but I've had so much going on lately!

My debut novel The 13th Continuum publishes on April 19, 2016. How cool is that? That and everything that goes along with it has been taking up a ton of my time. BUT...I've been getting back to the farmers market lately and cooking up some fun dishes, so I thought I'd share a recent one. 

I'll warn you—this is comfort food.

Yup. No doubt about it.

It's a classic Baked Penne with vegetables and gluten-free pasta. I used a brown rice based penne, but almost any sort of pasta would work here. I filled in the layers with fresh ricotta and summer heirloom squash, purple bell peppers, and spinach, but almost any sort of veggie combo would work. It's topped with organic mozzarella cheese for lots of yum factor. 

Any questions?

This dish can be made a day ahead and then baked when the time comes. It also keeps great leftover (it may even be better a day later). Enjoy!

Domestic Divas Blog "Baked Vegetable Penne"

Baked Vegetable Penne (Gluten Free)

Baking time: 40 minutes

Serves 6 to 8 people

Gluten free; vegetarian

Ingredients

1 pound gluten free penne (or other pasta)

2 cups shredded mozzarella cheese

1 1/2 cups fresh ricotta cheese

1 egg

pinch of nutmeg

2 cups zucchini, sliced

4 cups fresh baby spinach

2 red bell peppers, seeded and chopped

3 cloves of garlic, peeled and chopped

2 tablespoons extra virgin olive oil

1/4 cup chopped fresh basil (optional)

24-ounce jar of tomato sauce

salt and freshly ground pepper to taste

Directions

1. Preheat the oven to 375 degrees. 

2. Heat the olive oil over medium, then add garlic and saute for 30 seconds. Add the zucchini and bell peppers and saute until becoming tender (about 5 minutes). Add the spinach and stir, letting it cook down. Fold in the fresh basil if desired. Season the vegetable mixture with salt and pepper to taste.

3. Meanwhile, cook the pasta in a pot of salted water until al dente (about 7 minutes). Drain and return to the pot. Toss the pasta with the jar of tomato sauce. 

4. To make the ricotta mixture, beat the egg in a mixing bowl. Add the ricotta and 1 cup of the mozzarella and stir together until smooth. 

5. Spray a baking pan (8x12 in.) with nonstick cooking spray (or any oil will work). Spoon half of the pasta and sauce mixture into the bottom. Spread the vegetables on top of the pasta, and then spoon the ricotta mixture over the vegetables in an even layer. Top with the rest of the pasta and sauce, and then finish by sprinkling the remaining mozzarella cheese over the top. 

6. Bake in the oven for about 40 minutes, or until the it's heated and the cheese is melted and starting to brown. Let rest for 10 minutes before serving. Enjoy!

Blackberry Almond Muffins (Gluten-Free & Dairy-Free)

I'm a muffin baking machine these days!

This came about for a few reasons. For one thing, they're delicious. For another thing, I realized that I needed to up my fiber intake, yet I wasn't thrilled with the gluten-free products available at the store.

I've never been much of a baker in the past. It's always stressed me out a bit. But as I've been experimenting and trying out different ingredients, I've gained confidence.

Better yet, I reap the rewards of freshly baked muffins. One batch lasts for several days at least. I wake up, mix them together, and throw them in the oven. Bang out a quick yoga practice while they bake, and then feast on the deliciousness.

Along with my muffin smothered with Kerrygold pastured butter, I eat smoked salmon and greens sautéed with olive oil, Celtic sea salt, and turmeric. This is my breakfast almost every single morning. I love it.

Here are some geeky baking details:

For you gluten-free folks out there, my preferred all purpose flour blend comes from Pamela's. I always keep it stocked in my pantry. My other new obsession is this line of sprouted whole grain flours from To Your Health Sprouted Flour Co. Whole Foods started carrying them. The benefit of sprouted grain flours revolves around their digestibility and increased nutritional content.

I rotate my flour blend, using 1 cup of Pamela's and then one cup of a sprouted grain flour, choosing among sprouted corn flour, sprouted millet flour, and sprouted brown rice flour. This keeps variation in my diet and makes it more fun. I also rotate my muffin ingredients, choosing among different types of fruit (apples, raspberries, blackberries, blueberries, etc.) and nuts and seeds (almonds, walnuts, help seeds, flax seeds, etc.). You can't go wrong—all the combinations are great!

Feel free to play around and try different ones!

Enjoy!

Blackberry Almond Muffins (Gluten-Free & Dairy-Free)
Makes about 8 small muffins
Baking time: 25 minutes
Gluten-free; dairy-free

Ingredients

1 cup gluten-free all purpose flour (such as Pamela's brand)
1 cup sprouted brown rice flour or other whole grain flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 teaspoons baking powder
1 teaspoon vanilla
1 tablespoon apple cider vinegar
1/4 cup maple syrup
1 egg
1 cup unsweetened almond milk
1/4 cup olive oil or coconut oil (melted)
1 cup fresh blackberries
1/2 cup raw slivered almonds
raw turbinado sugar for sprinkling on top (optional)

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (flour, salt, cinnamon, baking powder). In a separate bowl, mix together the wet ingredients (egg, maple syrup, olive oil, almond milk, vanilla, apple cider vinegar). Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the blackberries and almonds.

3. Grease a muffin tin. Pour the mix into the muffin slots and sprinkle a little sugar on top, if desired. Bake for 20-25 minutes, until golden brown. Serve with butter. Enjoy!

Fusilli Pasta with White Beans, Cherry Tomatoes & Wild Arugula (Gluten Free)

So... I made this for dinner last night.

And it turned out so fabulous!

It was one of those great moments where I was working with the dregs of my last grocery store run, combing through the cupboard. What can I make with this stuff? I always keep a quality gluten free pasta on hand for just such cooking emergencies. This is a new one I tried out last night and really loved—Bionaturae Organic Fusilli. It had the texture of "normal" pasta and held up well.

So that was a start. Then I sorted through the last of my veggies:

Organic heirloom cherry tomates
Organic yellow bell pepper
Organic wild arugula

That had the makings of a tasty pasta. I grabbed a can of organic white beans. I love throwing them into pasta because of their great, creamy texture. Plus, they add some protein to veggie meals. Other cupboard staples include garlic, chili flakes, extra virgin olive oil, white wine and parmesan reggiano.

The final ingredient?

Some fresh basil clipped from the plant on my porch, which miraculously hasn't died yet. There you have it. Now here's how I threw it all together to make this tasty little dish.

Fusilli Pasta with White Beans, Cherry Tomatoes & Wild Arugula (Gluten Free)
Serves 4 people
Cooking time: about 20 minutes
Vegan (if served without cheese); gluten free

Ingredients
1 bag of fusilli pasta (12 oz.), cooked per package instructions
2 tablespoons extra virgin olive oil

3 garlic cloves, peeled and sliced
pinch of chili flakes
1 yellow, red or orange bell pepper, seeded and chopped
2 cups cherry tomatoes, halved
2 cups wild or baby arugula, tightly packed
1 can white beans (15 oz.), drained and rinsed with cool water
1/2 cup dry white wine
salt and freshly ground pepper
2 tablespoons fresh basil, chopped (optional)
grated parmesan reggiano for garnishing (optional)

Directions
1. In a large saute pan, heat the olive oil over medium high heat. Add the garlic and chili flakes, and stir for about a minute, until fragrant. Add the tomatoes and bell pepper and continue to cook, until beginning to soften (about five minutes). Then add the arugula and cook for another minute or so, until beginning to wilt. Add the white beans, stirring to combine, and cook for another minute.

2. Add the white wine to the pan and simmer until reduced by half. Stir in the basil and season to taste with salt and pepper. Set aside.

3. Meanwhile, cook the pasta until al dente. Toss the pasta with the vegetable and bean mixture, adding a little reserved pasta cooking water if needed to create a little sauce.

4. To serve, spoon the pasta into bowls and top with grated parmesan. Enjoy!

Chickpea Quinoa Veggie Patties

Happy new year!

May we all have a fantastic 2015, filled with cooking and great food!

I've been meaning to share this recipe. It's an updated version of my Chickpea Quinoa Veggie Burgers. A little easier than the original. I can't stop making these suckers. They can be eaten by themselves, or foisted onto a bun and eaten like a veggie burger. They're chocked full of healthy ingredients, like kale and sweet potato.

They're also kind of "anything but the kitchen sink" recipe. You can substitute in any vegetables you want to play around with. In this recipe, I mention adding flax or hemp seeds, but I've also made them with pumpkin seeds. You can change it up however you like. If you want to make these vegan, leave out the egg. And I make them gluten free, but you can use any sort of all purpose flour.

Seriously, I love this recipe! They can be made ahead of time, and they're great leftover, especially for breakfast with a sunny side up egg. Enjoy!

Chickpea Quinoa Veggie Patties
Makes about 8 patties
Cooking time: about 30 minutes
Vegetarian (with easy vegan conversion); dairy-free

Ingredients

1/2 cup quinoa, prepared per package instructions
1 14 ounce can of chickpeas, drained and rinsed
1 sweet potato, cooked and skin removed (this can be done quickly in the microwave)
1 red bell pepper, seeded and chopped
1 cup fresh kale
2 tablespoons flax, hemp and/or pumpkin seeds
1/2 teaspoon ground cumin
1 egg, lightly beaten
salt and freshly ground pepper
flour for dusting (I use gluten free all purpose flour)
grapeseed oil

Directions

1. Preheat the oven to 350 degrees.

2. Add the kale, chickpeas, and kale to a food processor and pulse a few times until chopped. Place the veggie mixture in a mixing bowl with the sweet potato, quinoa, flax/hemp/pumpkin seeds, cumin, and egg. Season to with salt and freshly ground pepper. 

3. Mix together well (I use my hands). Shape the mixture into individual patties.

4. In a heavy-bottomed saute pan or cast iron skillet, heat two tablespoons of grapeseed oil over medium high heat. Working in batches and adding more oil as needed, drench the patties in flour and then fry up until nicely browned, turning once. Transfer the patties to a cookie sheet lined with parchment paper and bake in the oven for an additional 15 to 20 minutes. 

5. Remove from the oven and serve with ketchup and/or hot sauce. Enjoy!

Advance Preparation: The patties can be shaped up to 3 days ahead of time and kept tightly wrapped in the refrigerator until you're ready to brown them. They can also be made in advance and then reheated in a low oven or on the stovetop. 

Quick Gluten Free Meatloaf with Grassfed Beef

We have some very generous friends. They buy half a cow every year, and then they give us some of their grassfed beef. I had some ground beef hanging out in my freezer. And I wanted to make something tasty yet homey for dinner. But also something that didn't take a long time to make.

Meatloaf!

Simple, hearty, healthy. And I wanted to use ingredients I had lurking around my kitchen. That's the beauty of meatloaf. It's a cupboard meal. Ketchup (you can't have meatloaf without this). Pastured eggs. Gluten free breadcrumbs. Parmesan reggiano cheese. Worcestershire sauce.

This is the result. I served the meatloaf with sautéed bell peppers and spinach cooked with a good amount of turmeric (on another note turmeric tea is my new obsession).

NOTE: I HAVE A SLIGHTLY MORE INVOLVED MEATLOAF RECIPE COMING THAT I JUST DEVELOPED. I'LL POST IT SOON. THIS IS A FASTER VERSION.

Quick Gluten Free Meatloaf
Serves about four people
Baking time: 60 minutes
Gluten free

Ingredients
1 pound ground beef (preferably grassfed)
1 egg, lightly beaten
1 teaspoon salt and some freshly ground pepper
1/4 cup gluten free breadcrumbs
1 teaspoon dried thyme
1/4 cup ketchup plus another 1/4 cup for glazing
1/4 cup grated parmesan reggiano cheese
1 tablespoon worcestershire sauce

Directions
1. Preheat the oven to 350 degrees.

2. Combine the ingredients in a bowl and mix together (you may use your hands). Shape the mixture into a loaf and place on greased baking sheet. Spread 1/4 cup ketchup over the top.

3. Bake for one hour, or until the internal temperature reaches 160 degrees. Remove from oven and allow to rest, before slicing and serving with ketchup. Enjoy!

Apple Walnut Kefir Muffins (Gluten Free)

Domestic Divas is back!

I know you've all been waiting for the return. The hiatus was refreshing and relaxing and much needed... but I missed posting here and sharing my recipes. So I'm easing back into cooking and photographing and writing recipes.

I've been busy on other projects. I'm elbow-deep into editing my latest novel (the series is being pitched as a TV show—fingers crossed!). I'm also writing a film treatment based on a short story I wrote that's gotten some Hollywood interest. But I figure it's good to mix-up my fiction with some old-fashioned food writing.

What's a better place to start than breakfast?

I made these muffins yesterday morning. I just felt like baking. You ever get that feeling? They're made with my gluten-free kefir muffin base (which also makes GREAT cornbread, by the way). In these muffins, I used Arrowhead Mills Organic Blue Corn Meal (you may notice the color is a bit blueish), but regular yellow tastes excellent, too. The organic kefir gives them a tangy flavor and keeps them extra moist. The kicker are the chopped apples, walnuts, and cinnamon. I used Granny Smith apples. I love their tangy flavor. It seems match the kefir.

These muffins just taste like fall. Like leaves falling. And fresh, cool breezes. And thankfully, it's been cooler here in LA (though I hear it may be 90 degrees again later this week).

For a little extra decadence, I sprinkled the top of the muffins with a little raw turbinado sugar (this is optional, but oh so yummy).

So enjoy! And I hope you'll join me back here as I get back into posting new recipes. I'm brewing a root vegetable and chicken slow cooker stew as we speak!

Apple Walnut Kefir Muffins (Gluten Free)

Makes about 8 muffins

Baking time 20-25 minutes

Vegetarian; gluten free

Ingredients

1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 teaspoons baking powder
1/4 cup maple syrup
1 egg
1 cup unsweetened kefir
1/2 cup unsweetened almond milk or regular milk
1/4 cup olive oil or coconut oil (melted)
1 apple, cored and diced
1/2 cup walnuts, chopped
raw turbinado or brown sugar for sprinkling (optional)

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, cinnamon, baking powder). In a separate bowl, beat the egg. Then mix in the maple syrup, kefir, milk, and oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the apples and walnuts.

3. Grease a muffin tin. Pour the mix into the muffin slots. If desired, sprinkle the tops of the muffins with a little sugar. Bake for 20-25 minutes, until golden brown. Serve with butter. Enjoy!

Panko-Crusted Pacific Rock Fish with Slivered Almonds (Gluten Free)

A beautiful winter's day in California...

Sunny and unseasonably warm. Flowers are blooming. Birds are chirping. Makes it hard to believe that the East Coast is digging out from underneath a pile of snow. Of course, we need precipitation out here. It seems this winter is destined to be one of the strangest in recent memory.

Lots of farmers market shopping and cooking have been happening in my household. One of my favorite preparations for fish involves crusting it with panko breadcrumbs and frying it up. Luckily, I found gluten free panko at Whole Foods last week. After cooking fish up to crispy, golden brown, I top the it with slivered almonds sautéed in olive oil and then salted.

Finish the fish with a squeeze of fresh lemon juice and you're good to go!

This recipe also works great for Tilapia, Red Snapper, Rainbow Trout, Sole, Catfish, or almost any other small white fish.

(And the green beans pictured? They were steamed and then tossed with olive oil, salt, and pepper, and then topped with some of the slivered almonds.)

Panko-Crusted Pacific Rock Fish with Slivered Almonds (Gluten Free)
Cooking time: about 10 minutes
Serves 2 people
Gluten-free; dairy-free

Ingredients
4 fillets of Pacific Rock Fish
1 cup all purpose flour (I used Trader Joe's Gluten Free Flour)
2 cups panko breakcrumbs (I used gluten free panko)
1 egg
salt and freshly ground pepper
2 tablespoons grapeseed oil
1/2 cup slivered almonds
1 tablespoon extra virgin olive oil
lemon wedges (for serving)

Directions
1. Place the flour in a bowl for dredging and the panko breadcrumbs in another bowl for dredging. Whisk the egg in another bowl. Season the fish with salt and pepper on both sides.

2. Heat the grapeseed oil in a saute pan over high heat. Dredge the fish first in the flour, shaking off any excess. Then coat the fish in the egg mixture. Finally, dredge it in the breadcrumbs. Fry the fish up in the pan for a few minutes, turning it once, until golden brown and cooked through. Repeat with the remaining fish fillets.

3. Meanwhile, heat the olive oil in a small pan over medium heat. Add the almonds and cook, stirring frequently, until golden brown (be careful not to burn them). Season with salt.

4. To serve, spoon the almonds over the fish and serve with lemon wedges. Enjoy!

Raspberry Walnut Kefir Muffins (Gluten Free)

Happy Monday!

I had a fun and delicious weekend that included dinner at Pace Restaurant (yum) and a trip to the Studio City Farmers Market yesterday. I snapped up a lot of great items, from local fresh fish and shrimp, to sugar snap peas and spiky artichokes, to gluten-free buckwheat bread. 

But onto this week's recipe...

My new favorite ingredient is... kefir!

It's fermented milk made with a yeast and bacteria starter, kind of like yogurt. It contains healthy probiotics, yeasts, enzymes... all that good stuff. Sometimes I make smoothies or drink it with a little raw honey. It's also a great substitute for buttermilk in any recipe and has a nice tangy flavor.

I've been baking it into cornbread, and just this weekend I made Raspberry Walnut muffins with it. Boy, were they tasty! Moist and tangy and delicious! The flour mix for my gluten free muffins is the same as my gluten free cornbread (1 cup cornmeal and 1 cup gluten free all purpose flour). 

I made these muffins with raspberries and walnuts, but you can let your imagination run wild and create all kinds of flavor combinations of fruit and nuts (or even dark chocolate chips if you're feeling feisty).

Raspberry Walnut Kefir Muffins (Gluten Free)

Makes about 7 muffins

Baking time 20-25 minutes

Vegetarian; gluten free

Ingredients

1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 teaspoons baking powder
1/4 cup maple syrup
1 egg
1 cup unsweetened kefir
1/2 cup unsweetened almond milk or regular milk
1/4 cup olive oil or coconut oil (melted)
1 cup fresh or frozen raspberries
1/2 cup walnuts, chopped

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, cinnamon, baking powder). In a separate bowl, beat the egg. Then mix in the maple syrup, kefir, milk, and oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the raspberries and walnuts.

3. Grease a muffin tin. Pour the mix into the muffin slots and bake for 20-25 minutes, until golden brown. Serve with butter. Enjoy!

Potato & Bell Pepper Soup (Vegan Puree)

Only a week until we leave for Xmas...

Can't believe how fast the holidays have snuck up?

Well, you're not alone. It's going to be 80 degrees in LA today (don't hate us!). But we did have a record cold snap last week. And when the weather turns colder, I turn to making soups. They're the ultimate comfort food.

This soup is a modified potato soup. It's a vegan puree, yet still wonderfully creamy thanks to the potatoes and olive oil. The twist is that I add bell peppers to the mix. They bring great flavor and lots of health benefits, too.

Enjoy... and when next I write I'll be in Floyd, Virginia cooking away...

Potato & Bell Pepper Soup (Vegan Puree)
Serves 4-6 people
Vegan; gluten-free

Ingredients
6 medium russet potatoes, peeled and chopped
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
3 yellow, orange, or red bell peppers, seeded and chopped
2 tablespoons extra virgin olive oil
bundle of two or three fresh rosemary sprigs tied with string
4 cups low sodium vegetable (to make it vegan) or chicken stock
salt and freshly ground pepper
more rosemary sprigs for garnishing (optional)

Directions
1. Heat the olive oil over medium heat. Add the onions and cook until translucent and beginning to soften (about 5 minutes). Add the garlic and cook for one more minute. Then add the potatoes, bell peppers, chicken stock, and rosemary bundle. Bring to a boil, cover, and reduce the heat to low. Simmer the soup for about 25 minutes, or until the vegetables are tender.

2. Remove the soup from the heat and pull out the rosemary sprigs. Puree the soup in batches until smooth, or use an immersion blender to puree it in the pot. Note: more stock may be added to achieve desired consistency. Season with salt and freshly ground pepper.

3. To serve, ladle the soup into bowls. Garnish the soup with fresh rosemary sprigs, drizzle with good olive oil, and finish with freshly ground pepper. Enjoy!

Quick Curried Carrot Soup (Vegan)

I've been in a soup-making mode...

I love it for lunch. I love it for dinner. Leftover the next day?

Even better as the flavors soak together. I've been into vegan purees lately using my immersion blender. I swear there's nothing easier to have in your cooking repertoire than vegan purees. They're so tasty—so seemingly fancy—yet so simple that they impress at dinner parties.

Feeling a little under the weather?

Soups are healing for the throat and the winter-weary soul.

Another great tip?

Serve them with a quick cast iron skillet cornbread. I make mine gluten-free and with fresh blackberries (frozen would work great too). Soup and cornbread are a hearty, healthy complete meal.

I almost always have bags of baby carrots in my fridge. They're a great snack, especially with hummus. But they're also great roasted (check out my recipe for Honey Rosemary Baby Carrots) or pureed into a quick soup. Of course, you can use normal-sized carrots too. It's just a bit more prep work peeling and chopping them. The only other big ingredient is a bit of curry powder. The spicy, gingery flavor gives this soup and little bit of added flare. It also comes out of the pantry.

I make this soup all the time. It's basically one of my pantry staples. So I thought I'd finally photograph and write it up for you lovely readers.

You can also swap out carrots for butternut squash in this recipe for a different sort of soup. A great tip—Trader Joe's sells peeled and cubed butternut squash that takes the work out of the prep.

Serve with Gluten Free Blackberry Cornbread

Quick Curried Carrot Soup (Vegan)
Serves 4 to 6 people
Cooking time: about 25 minutes
Vegan; gluten-free

Ingredients
1 pound baby carrots
4 cups low sodium vegetable stock
2 cloves garlic, peeled
1 tablespoon curry powder (or more to taste)
1 bunch fresh thyme tied together with kitchen twine or 1 teaspoon dried thyme
1 tablespoon maple syrup (optional)
salt and freshly ground pepper
good olive oil for drizzling

Directions
1. Place the carrots, garlic cloves, stock, and thyme into a heavy-bottomed pot and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until the carrots are tender.

2. Remove from heat and fish out the bunch of thyme if using fresh thyme. Stir in the curry powder and maple syrup. Puree the soup until smooth using an immersion blender, or transfer to a regular blender and puree in batches. Season to taste with salt and pepper. Note: more stock or water may be added to achieve desired consistency.

3. To serve ladle the soup into bowels and drizzle with good olive oil. If desired garnish with fresh thyme sprigs. Enjoy!

Gluten Free Blackberry Cornbread

I use Grammarly for proofreading because I'd rather be proofing dough than proofing blog posts.

For this Monday, I thought I'd share my recipe for Gluten Free Blackberry Cornbread. Over the weekend, inspiration struck. I wanted something with dinner that felt decadent with my blackberries, but not too dessert-like. 

Adding them to cornbread baked in my cast iron skillet seemed like the perfect match. This cornbread works great as a side dish to any meal, but especially chili or soups. The leftover slices are yummy for breakfast the next day too.

Gluten Free Blackberry Cornbread
Prep time: 10 minutes; Baking time: 25 minutes
Serves about 4-6 people
Gluten free; vegetarian

Ingredients
1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
1/4 cup maple syrup
1 egg
1 cup milk or unsweetened almond or rice milk
1/4 cup extra virgin olive oil
1 cup fresh blackberries

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, baking powder). In a separate bowl, beat the egg. Then mix in the maple syrup, milk, and olive oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the blackberries.

3. Grease a pyrex dish or cast iron skillet. Pour the mix into the dish and bake for 20-25 minutes until golden brown. Serve with butter. Enjoy!

Summer Gazpacho with Feta (Gluten Free)

Summer is in full swing... and tomatoes are coming on strong.

(So is corn by the way... check out my corn on the cob recipe in Parade Magazine)

I just celebrated my birthday over the weekend (the big 34) with a low key celebration. My hubby got me some fantastic gifts. Caught the horror film The Conjuring (I'm a sucker for a scary movie) and dinner at a little place called Rascal (I'm obsessed with their curry flavored tater tots). I can't believe it's already August—this year has flown by!

When the temperatures soars, I love to make chilled gazpacho. Traditionally prepared with bread, this recipe forgoes that glutenous ingredient. I just blend fresh vegetables with a little balsamic vinegar and serve it with extra virgin olive oil and feta cheese for the perfect summer treat.

Summer Gazpacho with Feta (Gluten Free)
Serves 4 people
Prep time: 10 minutes (plus about one hour chilling time)
Vegetarian; gluten-free

Ingredients
4 cups tomatoes, quartered
1 cup cucumbers, roughly chopped
2 bell peppers, seeded and roughly chopped
1 medium red onion, peeled and roughly chopped
1 garlic clove, peeled

1 jalapeño, halved and seeded (optional)
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
salt and freshly ground pepper

for garnishing:
extra virgin olive oil
feta cheese (I prefer goat's milk feta)
fresh cracked pepper

Directions
1. Place the tomatoes, cucumbers, peppers, jalapeño, red onion, garlic, vinegar, and olive oil in a blender and puree until combined but still a little chunky. Season to taste with salt and pepper. 

2. Chill the soup for at least an hour in the refrigerator (may be made a day in advance and kept in the fridge).

3. To serve, ladle the soup into bowls. Crumble some feta cheese on top and drizzle with olive oil. Finish with a little fresh cracked pepper. Enjoy!

Gluten Free Honey Cornbread

I spent the weekend on a girls trip to San Diego. Getting out of town, spending time with friends, making new ones, stunning California weather, some pool time, some going out time, grilling up my Spicy Herbed Turkey Burgers...

But now I'm back!

Today I thought I'd share my recipe for Gluten Free Honey Cornbread. I bake my cornbread up in my cast iron skillet and often serve it with braised chicken stew or chili for a satisfying meal. It's also great leftover for breakfast with eggs.

Need I say more? It's cornbread people...

Enjoy...

Gluten Free Honey Cornbread
Prep time: 10 minutes; Baking time: 25 minutes
Serves about 4-6 people

Ingredients
1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
1/4 cup honey
1 egg
1 cup milk or unsweetened almond or rice milk
1/4 cup extra virgin olive oil or vegetable oil

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, baking powder). In a separate bowl, beat the egg. Then mix the honey, milk, and olive oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix.

3. Grease a pyrex dish or cast iron skillet. Pour the mix into the dish and bake for 20-25 minutes until golden brown. Serve with butter and fruit preserves. Enjoy!