Lemon Chia Seed Muffins

This is a recipe that my daughter, Tiana, and I came up with together.  She is currently challenging both gluten and dairy and I am challenging "all" grains, so this recipe fit for the both us perfectly.  The rest of the family likes them, so they are a hit for all.

Ingredients:

½ C Coconut Flour

½ tsp Salt

½ tsp Baking Soda

6 Eggs

½ Cup Raw Honey (can use maple syrup)

½ Cup Grape Seed Oil (or something similar)

2 T Lemon Zest

Juice of the lemon used for zest

2 T Chia Seeds

Directions:

Preheat Oven to 350 degrees.

Combine flour, salt and baking soda in a medium bowl. 

In a large bowl mix eggs, honey, oil, zest, lemon juice.

Add dry ingredients to wet ingredients, stirring to blend well, removing lumps.

Fold in chia seeds.

Fill muffin cups ¾ full and bake for 15-20 minutes, test with a toothpick for doneness.

Makes about 16 regular sized muffins

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In case you didn't know...

Chia is very rich in omega-3 fatty acids.  Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.  Another advantage: when added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.

Salted Caramel Hot Chocolate (Semi-Dairy Free)

This drink is not dairy free, but if you leave off the whipped cream and caramel sauce, it makes for a good cup of dairy free hot chocolate.  I have come across some dairy free caramel recipes and when I get a chance to try them, I will add them here.  I also have some ideas on a dairy free whipped cream that I hope to test out soon too.

·                                 1 ¾  cup coconut milk

·                                 ¼ cup dark chocolate chips

·                                 1 tablespoon honey

·                                 Whipped cream (see recipe below)

·                                 Caramel Sauce (Trader Joe’s)

·                                 Sea Salt

1.                              In a saucepan bring coconut milk to a boil

2.                              Stir in chocolate chips and honey, mixing until melted

3.                              Pour into mugs

4.                              Scoop on a spoonful or two of whipped cream (recipe below) (not dairy free)

5.                              Drizzle caramel

6.                              Sprinkle a little sea salt on top

7.                              Serve

Serves 2

Whipped Cream

·                                 1  cup heavy cream

·                                 1 tsp vanilla (or more to your taste)

·                                 1 tablespoon honey (or more to your taste)

        Whip until thick and fluffy

Chicken Tortilla Soup

This is a recipe my daughter modified.  It's a huge hit with our family.

Ingredients:

3 chicken breasts

2 tablespoon cumin

1 tablespoon chili powder

1 tablespoon garlic powder

1 teaspoons salt

1 onion

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

One can diced and fire roasted tomatoes with green chili peppers 
     (I get this at Trader Joe's) or fresh cut tomato and diced chile pepper

32 ounces, GF chicken stock

3 Tablespoons tomato paste

4 cups hot water

2 cans (15 Oz. Can) black Beans, drained

3 Tablespoons Cornmeal

5 whole corn tortillas, cut into bit sized strips

Directions:

1. Preheat oven to 375°F. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Cook on a baking sheet for 25 minutes. Shred the chicken with two forks and set aside.

2. In a large pot, combine onions, red bell pepper, green bell pepper, and the garlic, along with a drizzle of olive oil. Add the leftover spice mix and the chicken, then stir together.

3. Add the tomatoes with chilies, chicken stalks, tomato paste, water, and black beans and bring to a boil. Reduce heat and simmer for 45 minutes.

4. Mix cornmeal with a little water and mix into the soup. Simmer for 30 minutes and add any additions seasonings if needed.

5. Turn of the heat, and let sit for 15 minutes, and stir in tortilla strips 5 minutes before serving.

Can garnish with:

Sour Cream

Diced Avocado

Diced Red Onion

Sals or Pico De Gallo

Grated Montery Jack or Cheese (our family uses TJ's raw cheddar cheese)

Cilantro