Strawberry Carrot Rice Muffins

I kinda just made these on the fly, so measurements aren't exact. These are almost sugar free:

• 1 medium carrot shredded finely.
• 8 strawberries chopped
• 1 cup brown rice flour
• 1/2 cup quinoa flour
• 1/4 cup brown rice bran
  
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3 egg whites
• 1 whole egg
• 3/4 cup almond milk
• 1 tbsp cinnamon
• 1/8 cup chia seeds
• 1/8 cup flax seeds
• 3 packets of stevia
• 2 tbsp agave nectar
• 3/4 cup apple sauce unsweetened
• 2 tbsp oil (grapeseed is what I used)
  

Preheat oven to 365˚ F.

mix wet ingredients, mix dry, then mix together and put into a 12 cup muffin tin.

Cook for about 20 -30 mins or until a knife comes out clean from sticking it into the center.

I dusted these with cinnamon before going into the oven as well.

Hope they come out as good as mine did! I should write down everything as I go! Oh well!

Applesauce- Rice Bran Muffins

Makes 12 muffins

3/4 cup unsweetened coconut milk
1/2 tsp apple cider vinegar
1 cup + 3 tbsp unsweetened applesauce
1 packet stevia
1 cup brown rice flour
1/4 cup quinoa flour
1/4 cup whole flax seeds
3/4 cup rice bran
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg or cloves
1/8 tsp sea salt
dash of cayenne pepper
1/3 cup golden or regular raisins
1/2 cup walnuts, chopped
1 ripe banana sliced into 12 slices

optional: gluten free rolled oats for sprinkling on top

Directions:

Preheat oven to 350F and lightly grease 12 cup muffin tin.

In a large bowl, whisk together the coconut milk and apple cider vinegar; allow it to rest for 1 minute to curdle a bit. Add the applesauce and wisk to completely incorporate them.

In a separate bowl, sift together the quinoa, rice flour, rice bran, baking powder, baking soda, stevia, spices and salt. After sifting mix in the flax seeds and add all the dry ingredients with the wet ingredients. Fold, and moisten, do not over mix. Fold in the raisins and walnuts. Use an icecream scoop or big spoon to scoop the batter into the muffin pan, or cups if you are using them.

Add sliced banana's on top of batter and sprinkle oats and a touch more of stevia if you like.

Bake for 28 to 30 mins or until a toothpick inserted in the middle of a muffin comes out clean. Allow the muffins to cool in the tin for 10 minutes and then enjoy!

Creamy Avocado Smoothie

This smoothie is much like my seedy green smoothie. It is very creamy and very green. Avocados, bananas and blueberries are great for your skin, so this is a great combo.

• 1/2 small ripe to semi ripe avocado
• 1-2 cups of fresh spinach or kale (or combo of both)
• 1 banana (fresh semi-ripe)
• 1 sliver of fresh ginger
  
• 1/4 cup of frozen cherries
• 1/4 cup of blueberries (fresh-preferred)
• 8 oz hemp milk (unsweetened)
• 2 oz spring or filtered water
  
• 2 Tb protein powder
• 1 Tb cocao nibs
• 2 Tb of water soaked chia seeds
  

Put everything into a blender in this order and blend until smooth. Enjoy!

Tuna and Fennel Pasta Salad

This pasta is easy to make and delicious. I usually make this when I want pasta for lunch or want to make an easy dinner. Enjoy it hot or cold.

• 1 can light chunk tuna in spring water-drained
• 1-2 cups of dry Tinkyada brown rice fusilli pasta
• 3 Tb Vegenaise (high omega 3 preferred)
• 1 tsp coconut or apple cider vinegar
• juice of half a lemon
• 1/4 red bell pepper diced
  
• 2 Tb diced onion
  
• 2 Tb fresh chopped Italian parsley
• 1 layer (or whatever you call it) of fennel diced-makes about 3 Tb's
  
• 1 tsp dried dill
• ayenne pepper to taste
  
• Himalayan sea salt to taste
• dash of old bay seasoning
• dash of chili powder

Cook pasta. While pasta is cooking add all ingredients in a bowl and mix together. When pasta is done you can drain out all the water and add hot to the tuna mixture. Eat hot if you want, or you can chill it and eat it later.

Sausage and Peppers

This is a really easy dish that is really tasty. I love to eat this with brown rice.

• 1/2 yellow onion
• 2 chicken, turkey or beef sausage (if you can get an interesting fresh sausage that is great! I get mine from Whole Foods Market's meat department. I really love the chipotle cherry chicken sausage for this dish.) Italian can be the next best choice if you can't get a hold of fresh uncooked sausage.
• 1 red, orange or yellow bell pepper
• 2 garlic cloves very thinly sliced or minced
• sea salt and cayenne pepper
• 2 Tb olive oil

Place sausage into a pan and broil in the oven until brown on each side will be about 85% cooked. Let cool a bit.

Slice onion and bell pepper into about 1-2 inches long and 1/4 inch wide strips. Sautee onions first with olive oil. Then slice semi-cooked sausage into diagonal circles. Add sausage and garlic to pan. Season with sea salt and cayenne. Cook till onion is a bit transparent and sausage is cooked thoroughly.

Dry Rubbed Chicken Drumsticks

I made this the other night and it tasted pretty darn good. I don't have measurements, because I just sprinkled all the spices on top and then rubbed them in. So you might get something a bit different than me.

• However many bone-in chicken legs you will need (I made 5) skin removed
• 2 Tb paprika
• 1 dash coriander
• 1 Tb garlic powder
• 1 tsp cayenne pepper
• 1 tsp ground tumeric
• 1 tsp onion powder
• 1 Tb sea salt
• 1 small small dash of cinnamon powder
  

Mix all the spices in a small bowl and them pour over chicken legs. Rub spices into the legs until all legs are covered.

Let marinate for maybe day, but not totally necessary.

I cooked these on my cast iron grill pan, so grill as you like, but this is what I did:
Grill once on each side on a oiled cast iron grill pan. Each side should have dark brown grill marks and start smoking a bit. When you flip the legs over on the 2nd side preheat oven to 300 degrees. When 2nd side is done put pan into oven and let the inside get fully cooked. Let stand for a few minutes. Serve and enjoy!

Quinoa Tabouli Salad

This is one of my favorite fresh dishes to make. It is semi-raw, you can make it totally raw by sprouting the quinoa, don't ask me how to do it, I haven't done it yet! Anyway, this is great as a main course with tortilla chips, rice chips, pita or brown rice tortillas or as a side dish to any great meal! I actually eat this warm sometimes as well.

• 1 bunch of parsley, minced
  
• 2 big leaves of kale (green, red or dino is great), minced
  
• 3-4 lemons, juiced
• splash of Apple Cider vinegar
• 2-4 Tb olive oil OR 2 Tb of Tahini butter
  
• 1 cup quinoa
• 2 cups water
• 3 shallots, minced
  
• 1 red bell pepper, diced small
  
• 2 Tb garlic powder
• Himalayan sea salt to taste
  
• 1 tsp cayenne pepper
• 5 cherry tomatoes, diced (optional)
• 1 small shredded carrot (optional)

Directions: Place the water and quinoa in a pot to boil. When boiling cover with a lid and simmer for about 10-15 minutes, goal is to have no water left without burning it. Let cool.

Throw everything in a bowl, diced or minced as directed. You can dice everything really small if you like or you can leave some chunky. I like to use a big Tupperware container and just shake the heck out of it to mix everything and then you chill this in your fridge for hours. The longer it marinates the better! Enjoy!