Gluten free
Robby LOVED these muffins, he loved them so much he has asked for them two weeks in a row….that’s almost unheard of for Robby. I also tried them and have to agree these muffins are very good even if you don’t have a gluten allergy these are excellent.
Makes 12 muffins
INGREDIENTS
4 large ripe bananas, mashed. 1 1/2 cups
2 large eggs
1/4 cup butter, melted and cooled (I used earth balance, keeping it dairy free)
2 teaspoon vanilla extract
1 2/3 cup all purpose gluten free flour. I used Bob’s red mill 1 for 1
1/2 cup of granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 cup mini chocolate chips, I used good life brand
1/2 cup chopped pecans
1 Tablespoon raw course sugar
DIRECTIONS
Pre heat oven to 350 degrees. Grease or line your muffin tin and set aside.
Mash the bananas in a mixing bowl. Once mashed whisk in the eggs, vanilla and cooled butter until well combined.
In a separate bowl stir together the gluten free flour, baking soda, salt, sugar and cinnamon until combined. Pour the dry mixture into the mixing bowl with the bananas and stir until incorporated. Add the chocolate chips and pecans and combine.
Fill your muffin cups about 3/4 full. Sprinkle the tops of the muffins with the raw course sugar and bake for 22-25 minutes. Remove from oven and cool on a cooling rack. Store in air tight container.
Enjoy!
Robby has been loving chicken and rice lately, Jim and I are looking for something a little different and this dish hit the spot for ALL of us! After one bite Jim declared he could eat this everyday. That says a lot. I made this in a 9×9 dish but next time will double the recipe and make it in a 9×13 dish. I will also be adding in a can of black beans next time. Corn would also be a terrific addition but sadly Robby cannot have ANY corn what so ever so I’ll add that ingredient as an option for you! I used a spicy mango habanero salsa but any salsa will work, if you use a salsa that is not spicy but you want to add a kick feel free to add some sliced fresh jalapeño rings to the meat and onion mixture.
INGREDIENTS
1 pound ground beef (can use ground Turkey or ground Chicken)
1/2 cup diced onion
1 packet taco seasoning (I used gluten free)
1/2 cup of your favorite salsa
2 cups cooked white rice
1-2 cups Mexican cheese (how ever much you like)
1/4 cup water
1 can of black beans -optional
1 can of drained corn-optional
1 sliced jalapeño-optional
DIRECTIONS
Pre heat oven to 350 degrees.
Brown ground beef in a pan breaking up the beef as it cooks. add the chopped onion and jalapeño if using. When cooked through drain the grease and add the taco seasoning and water.
In a large bowl add the cooked rice, salsa, half of the cheese , corn and black beans if you are adding them. Mix well. When the ground beef is cooked through add the ground beef to the rice mixture and mix again.
Add the mixture into a greased 9×9 baking dish, top with the remaining cheese and bake for 15 minutes.
Remove from the oven and serve warm with a salad!
Enjoy!
This recipe comes from Ree Drummond The Pioneer Woman. I made these for Robby but in reality both Jim and I liked these cookies just as much. I really liked the addition of the little sprinkle of salt on the top.
Not all recipes that are Gluten free are created equal but this is a recipe I will make anytime!
INGREDIENTS
1 cup peanut butter, I used creamy but crunchy works too
3/4 cup packed brown sugar
1 large egg
1/2 cup semi sweet chocolate chips, I used Good Life but any will do
1 teaspoon vanilla
Flaky sea salt for sprinkling
DIRECTIONS
Preheat oven to 375 degrees. Grease a baking sheet with non stick spray or line with parchment paper.
With an electric mixer beat together peanut butter, brown sugar , vanilla and egg until well combined. Stir in the chocolate chips with a wooden spoon.
Using a cookie scoop or your hands (lightly wet hands) form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press cross cross pattern into the top of each cookie slightly pressing them down. Sprinkle lightly with flakey sea salt.
Bake u til just starting to brown 8-10 minutes. Let sit for a couple minutes on the pan then remove from the pan onto a backing rack to finish cooling.
Enjoy!
I can’t even begin to tell you how delicious this dish is not to mention how quick it comes together. The coconut brings a sweetness to the dish and the spice comes from the sriracha. This is one of my favorite dinners I have made lately! I served this over cooked rice. The shrimp and sauce literally come together in about 20 minutes so this makes a great week night dinner but I have to say it’s special enough for company too!
INGREDIENTS
1 Tablespoon olive oil
1 pound medium shrimp-peeled, deveined and tails off
Salt
Pepper
1 can coconut milk
Juice of 1/2 a lime
1 Tablespoon of sriracha
Chopped cilantro for garnish
Cooked rice for serving
DIRECTIONS
In a large skillet over medium heat, heat oil. Add shrimp and seasoning with salt and pepper.
Cook until the shrimp turn pink. About 2 minutes per side.
Add the coconut milk to the pan along with the lime juice. Stir to combine. Add the sriracha and stir again. Reduce heat to low and simmer five minutes.
Garnish with chopped cilantro and serve over cooked rice
Enjoy!
I found this recipe at Delish
This recipe was another instant favorite. Lots of flavor with all of the Cajun seasonings, both the rice and shrimp have warm flavor with a little punch of heat too. I made my Cajun seasonings as listed below but you can certainly buy the seasoning already made in the spice aisle of the store to make the recipe even easier.
Robby has requested this recipe stay in our regular dinner rotation so that says it all!
INGREDIENTS
1 1/3 cups uncooked long grain white rice
2 2/3 cup chicken broth
1 pound large peeled, deveined and tail off shrimp
4 Tablespoons melted butter, divided (I used earth’s Balance)
1 teaspoon minced garlic
CAJUN SEASONING
1 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red peppers
DIRECTIONS
Mix together all of the ingredients for the cajun seasoning.
Melt 2 Tablespoons of butter in a large skillet over medium heat, stir in garlic, half of the Cajun seasoning and the rice. Mix to combine.
Stir in the chicken broth and bring to a boil, reduce heat to a simmer and cover. Cook for 15 minutes, stirring once or twice in the minute time frame.
While the rice is cooking prepare the shrimp by stirring together The remaining 2 Tablespoons of melted butter and Cajun seasoning, pour over the shrimp and toss to coat. Stir the shrimp into the rice then cover and cook until shrimp is pink and opaque.
Serve warm.
Enjoy!
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