recipe: low-gluten lemon cranberry muffins

I'm trying out a reduced wheat diet. When I stick with it, I feel better - more energy, less lethargy, and a ..uh.. calmer digestive system. Fortunately Bulk Barn has loads of gluten free flours, and my sister (wheat/gluten-intolerant) has already given me some tips. This marks my first real attempt of gluten free baking (I don't count the awful chickpea-flour pancakes I tried a couple weeks ago), and I'm sooo happy with it!!  Actually... I added 1/4 cup of wheat flour, partially as a safety crutch and partially to use up the remaining flour. To make them fully gluten free, you could switch it out for 1/4 cup of your favourite gluten-free flour.

I made mini-muffins because they're the perfect size for snacking.

"Gluten-Free" Lemon Cranberry Muffins

Ease: 2 easy
Time: 4 not very quick
Ingredients: 4 not very easy
Source: I combined these two recipes and improvised a bit where I didn't have certain ingredients: Jules Speaks Lemony Cranberry  Muffins and this Universal Gluten-Free Muffin Mix.

Ingredients:

• 5 Tbsp margarine
• 2/3 cup white sugar
• 2 eggs
• 3/4 cup plain yogurt
• 1 tsp vanilla
• 2 tsp zest (lemon & orange) 
• 2.5 Tbsp lemon juice
• 1/2 cup brown rice flour
• 1/2 cup white rice flour
• 1/4 cup potato starch
• 1/4 cup soy flour
• 1/4 cup white/whole wheat flour
• 1/2 tsp xantham gum
•  1 Tbsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• ~ 1 cup cranberries, coarsely chopped (I used the chop attachment on my hand blender)

Directions:

1. Cream sugar and margarine together in a large bowl (I used the wisk attachment for my hand blender).
2. Add eggs, yogurt, vanilla, zest, and lemon juice. Beat well (I still used my hand blender wisk here). 
3. In a (smaller) separate bowl, combine the dry ingredients. 
4. Mix dry ingredients into the wet ingredients and stir until well-combined (this goes against my instinct for making muffins, but the dough was thick and gummy and needed lots of mixing to avoid dry pockets of flour). 
5. Fold in chopped cranberries. 
6. Spoon into lightly-greased mini muffin tray and smooth a bit. 
7. Cook at 400 F for 10 minutes, until lightly browned on top. (Closer to 20 minutes for normal sized muffins, I think). 

recipe: taco salad

I've started taking photos of everything I eat.

Bonus benefit of taking photos each day is it's EASY to post recipes now. I just type up what I ate, with a link. Photo was already taken and is already on my my blog. w00t.

Taco Salad

Ease: 1 very easy
Time: 2 quick
Ingredients: 2 easy
Source: Loosely based on Easy Taco Salad from Women Living Well.org, but veggified and substantially healthified

Ingredients: (amounts up to you, depending on your desired ratio and how many people you're feeding)

• veggie ground round (I used Yves)
• packet of taco seasoning (could be homemade but I used a package)
• romaine lettuce, chopped into bite-sized pieces, washed and dried (salad spinner ftw)
• cilantro, chopped coarsely
• tomatoes, diced
• bell peppers (sweet, green, whatever), diced
• avocado (not pictured, since I didn't have any)
• frozen corn, thawed (not pictured, since I just thought of it)
• lime juice
• hot sauce (optional)
• salsa
• cheddar cheese, grated
• tortilla chips (I used hint of lime Tostitos. The original recipe calls for Doritos), crumbled
• sour cream or yogurt (optional. Not pictured because we didn't have any)
 

Directions:

1. Mix ground round and taco seasoning in a small pot with some water. Let it simmer for a few minutes and then remove from heat and let it cool while you prepare the salad. It's OK if it's liquidy - the liquid will help substitute for dressing.
2. Let each person serve him/herself, to customize it. Below is my style.
3. Sprinkle tomatoes, red bell pepper and cilantro over a bowl of lettuce. (this is where you'd add the avocado and corn if you wanted)
4. Top generously with lime juice and hot sauce. (it's the 'dressing')
5. Add salsa, cheddar, tortilla chips, and faux meat mixture.  (and sour cream/yogurt if using)
6. Mix.
7. Enjoy.
8. Seriously, it was so easy. And really really tasty. I hope this becomes a regular meal in my rotation.