In my opinion, the #1 key to this recipe is the mix of almond flour and all-purpose gf flour. It makes for a chewy, moist texture- not at all like the typical hard, or dusty texture that gluten-free products tend to have. When I started to adapt to more of a gluten free diet, one thing was seriously lacking.. a soft, chewy, gooey choco chip cookie. All the packaged types are hard and ya girl does not lik...
The best part about these is that they have more protein than a regular muffin, are gluten free, and are still as fluffy, moist and delicious as a regular muffin! I used a mixture of almond flour, coconut flour and AP gluten free flour. The almond flour adds some protein, and the coconut flour adds fiber, while the AP GF flour just helps it bake normally.
I saw a recipe something like this on a food bloggers instagram the other day and it inspired me to make something similar. i love the flavors in greek & mediterranean food. Lemon and fresh herbs, and of course extra feta. So this seemed like a perfect meal and it turned out just as good as I expected.
1. Wash the cilantro, then chop the stems off. You can leave some of them in, but pretty much just cut off the bottom of the bunch, the parts that are just stems. Then put it in a food processor or blender with the spinach, olive oil, water, garlic, red chili flakes, nutritional yeast, pumpkin seeds, cashews, juice of 1 lime, salt and pepper. Blend it up until it is well combined, then set aside.
Let's talk about toppings for a second here. People often ask me how I have the time to make such "amazing" meals every day. You guys- I don't. I work full time, and have lots of other responsibilities, plus I like to workout, watch TV or relax at the end of a long day. I don't spend hours in the kitchen making spectacular dinners every night.
The week after the Holidays, I always feel like I need a detox. So many sweets, carbs and things I don't normally eat leave me feeling bloated and heavy. So I try to get in as much veggies and light meals as I can. This recipe is perfect for when you want something light and packed with nutrients, but still warm, filling and comforting.
I first made this recipe a long time ago, trying to recreate the Oli...
No matter how many times I have tried (successfully and unsuccessfully) to give up sugar, cut it out, whatever... I can’t do it. I cave for dessert. I’m not like a cake or pie kind of gal... but I gotta have something sweet at the end of my meal, even if it’s small, it’s just part of my routine. And you know what, that’s okay with me and I’m gonna live with that habit. #whatchagonnado.