Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!


Saturday, 17 September 2011

Herbed Muffins -- a savoury snack or satisfying meal (gluten free, grain free, sugar free, dairy free, you know the drill ...)

Those of you who have rolled through the past 11 months with me know I like savoury flavours quite a lot. I wasn't in the mood for a big heavy meal tonight, so I made up a batch of savoury muffins -- super fast -- they were in the oven in 15 minutes or less, and baked up in 30 -- to go with a side of sauteed broccoli. Kind of a cheating dinner, but how nice are muffins hot out of the oven with butter melting on them? Some times simple food rules!

These gluten-free, grain-free muffins have many kinds of seeds in them, so they bring a whole host of powerful micro-nutrients to the table along with a fair bit of deliciousness. I didn't spice them overly, but you could easily throw in a little more chili powder if you are a hardier sort than I and didn't have the palette of a 3 year old to please. I -- she said sadly -- am a wimp.

Anyway, every member of my family enjoyed the meal, and found it satisfying as well as satisfactory. Might be nice with a bowl of autumn soup ... Or brunchie, with some fresh fruit and scrambled eggs.


1 1/2 cups boiling water
1/2 cup flax meal
1/4 cup chia seeds
1/4 cup hemp seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds

1/4 cup apple cider vinegar
1 - 1 1/2 tsp sea salt
1 tsp cumin
1/2 tsp chili powder
1 tbsp marjoram
1 tbsp oregano

1/4 cup extra virgin coconut oil

2 cups almond flour

4 eggs

1/2 tsp baking soda


preheat the oven to 345

1. combine the seeds and the boiling water
2. add the herbs and spices and let sit for 10 minutes
3. add the coconut oil, and stir until melted
4. add the apple cider vinegar
5. add the almond flour
6. add the eggs
7. add the baking soda, and stir well
8. scoop the batter into 24 prepared muffin cups, and bake for 30 minutes at 345
9. when the muffins are cool, remove them from the muffin cups
10. store in an airtight container in the fridge

Update: The left over muffins made great garlic bread to go with our lasagna last night. We split them open, buttered them, then sprinkled them with a little granulated garlic. A few minutes in the oven after the lasagna came out resulted in warm, buttery, garlic bread ... and they are gluten-free, high in protein, and super yummy.


Rebecca said...

Thank you for this amazing recipe! Instead of oregano I decided I was in a rosemary mood and that worked out well too.

stacey said...

Rebecca, thanks for posting. I am pretty much always in a rosemary mood, and that sounds heavenly. I'm really glad you enjoyed the recipe!