Grain-Free Strawberry Mug Muffin

by Susan on January 19, 2017

We’re always told that we’re supposed to eat the rainbow, and it’s certainly fun to kick off the day with a pink breakfast! My “batter” was a gorgeous pink but I lot the shade a little once I added some vanilla protein powder. Trust me, if you skip the powder you’ll have a much prettier muffin on your hands ;)

It’s not always easy to find good fresh berries this time of year, but you could also use thawed frozen berries to make this one. I wanted my banana-loathing daughter to try this one out, so used maple syrup to add a little sweetness. If you want to avoid the added sweetener, though, you could try including half a banana instead. If you’re not dairy-free, butter would work perfectly in lieu of coconut oil.

The kids both gave this one a thumbs up, so I’m definitely going to revisit it once winter has thawed out and fresh berries are plentiful again.

Grain-Free Strawberry Mug Muffin
adapted from Physical Kitchness

1/4 cup strawberries (plus additional chopped berries, optional)
1 tsp. maple syrup
1 1/2 tsp. coconut oil, softened
1 large egg
2 tbs. plus 1 1/2 tsp. coconut flour
1 tbs. vanilla protein powder (optional)
1/4 tsp. baking powder

Put the strawberries in a blender or food processor. Add the sweetener and coconut oil and blend again until smooth.

Put the egg in a greased, microwave-safe mug and whisk well. Add in the coconut flour, protein powder (if using) and baking powder and stir to combine. Pour in strawberry mixture and mix well. If desired, stir in some chopped berries.

Microwave on high for 3 minutes and allow to cool before removing from mug and serving.

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Grain-Free Sloppy Joe Biscuit Pizza

by Susan on January 18, 2017

grain-free sloppy joy biscuit pizza

I love comfort food mashups, but it’s definitely double the challenge to take TWO indulgent dishes and rework them to be healthier. I’ve done a lot of different takes on sloppy joes, using the meat mixture to top off everything from nachos to homemade french fries. The “pizza” crust I used as the base here is actually a buttery biscuit; it has the flavor and texture of a traditional biscuit but is both gluten and grain-free. You can also make this recipe dairy-free by using Earth Balance or coconut oil for the crust and omitting the cheese on top.

My sloppy joe meat is a nice balance of sweet and tangy, and can be made with either ground turkey or beef. I like to include red bell pepper in the mix to up the nutritional profile, and personally love this one topped off with some diced avocado. We are *all* pickle-obsessed around here, though, so I did dollop on some organic relish before baking.

If you like this biscuit batter, definitely try it out baked up like regular biscuits! Once it’s covered somewhat heavy toppings it takes a little longer to bake, so adjust the time down to about 15-20 minutes if you’re making biscuits.

Grain-Free Sloppy Joe Biscuit Pizza

crust:
adapted from Brittany Angell

2 cups packed almond flour
1/2 cup arrowroot starch
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup butter or Earth Balance spread, cut into small pieces
2 eggs
3/4 tsp. vinegar

Preheat oven to 350. Combine the almond flour, starch, salt and baking soda in the bowl of a stand mixer. Mix well.

Add in the butter or Earth Balance, mixing on low to break down the fat into pea-sized bits.

In a separate small bowl, whisk together the eggs and vinegar. Gradually add the egg mixture into the bowl of the stand mixer, mixing briefly until a wet dough forms.

Cover a baking sheet with parchment paper and dust lightly with a little arrowroot starch. Use your hands to spread the dough out evenly into a rectangle. Make sure to make it as thin as possible without developing holes. Bake for 8 minutes.

topping:
1 tsp. olive oil
1 lb. ground meat of choice
1/2 white onion, diced
1 medium red bell pepper, diced
1  8 oz. can of organic tomato sauce
1 tbs. tomato paste
2 tbs. dijon mustard
2 tbs. palm sugar (can use other granular sweetener)
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup raw shredded cheddar cheese
optional toppings: pickles or pickle relish, chopped white or green onion, diced avocado, diced tomatoes etc.

Heat oil in a large skillet; add meat, pepper and onion and cook until brown. Drain off excess fat, if necessary.

Meanwhile combine tomato sauce through pepper in a bowl. Once meat is browned, pour in sauce mixture and stir to thoroughly incorporate. Bring to a low boil and then lower heat and simmer for 5 minutes. Taste for seasoning.

Top par-baked dough with the meat mixture. Sprinkle cheese on top, if using. Bake for 20 minutes or until the dough is crisp.

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