Muffins in a Mug

This week is so busy that I didn't have any time to bake.  I have been making smoothies in the morning, but wanted something a little different.

I decided I would try the idea of a muffin in a mug cooked in the microwave.  I had just been traveling and I rented a little house in New Mexico with a kitchen.

However, there was no oven!! Oh no!! There was, however, a microwave oven.  So, I thought, okay, when I travel, maybe I could still have some of my gluten free / paleo type goodies if I try to use a microwave.  So here it is....

Ingredients:

Use coconut oil spray in the mug
1 tsp of coconut butter or oil (melted)
1 egg
1/4 cup ground flax meal
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp vanilla
1 tsp agave

"Bake" it in the microwave for 45 - 60 seconds.  This baked in 45 seconds in my microwave, but I'm guessing this will vary by microwave.  This is the first one that I made and it turned out really good.  However, I wanted something a bit sweeter, but I didn't want to add more sweetener - so I thought I would try it with a banana.

So here is the second variation:

Ingredients:

Coconut oil spray
1 tsp coconut butter or oil (melted)
1 egg
1/4 cup ground flax meal
1/4 mashed banana
1/2 tsp baking powder
1/2 tsp cinnamon
1 TBS almond slices (optional)
1 tsp agave
1/4 tsp vanilla

This was really good too.  However, I had to microwave it for 60 full seconds - the first version was fully "baked" in 45 seconds.

Chocolate Zucchini Bread

I am very behind in posting recipes.  This is one that I made for my dad a few weeks ago.  It is another idea for what to do with all your zucchinis from your garden.

Source: Elana's Pantry

1 1/4 cup almond flour
1/4 cacao powder
1/4 tsp celtic sea salt
1/2 tsp baking soda
2 large eggs
2 TBS coconut oil
1/4 cup honey (or another sweetener of your choice)
1/4 tsp vanilla stevia
3/4 cup grated zucchini

1. In a food processor, combine almond flour and cocoa powder
2. Pulse in salt and baking soda
3. Pulse in the remainder of the ingredients (eggs, oil, honey, stevia, zucchini).
4. Transfer to a greased and floured baby loaf pan and bake for 35 to 40 minutes at 350 degrees.

(Lately I have been lining the loaf pan with parchment paper.  I really like this as then I pull the paper right out with the bread - Just an FYI in case you would like to try this as an alternative to the greased and floured pan).

Banana Bread Smoothie

Atzin named this smoothie.  I made it for him yesterday and he said, "Wow mom, this is like liquid banana bread!"  I said yeah, "you're right, this smoothie has all the ingredients I would use to make banana bread - except it uses almond milk instead of almond flour!"  So there you have it, "Banana Bread Smoothie".

Ingredients:

2 frozen bananas (the frozen bananas make all the difference in the world! So, yes, make sure you freeze them the night before you are going to make this.)
1 Tablespoon almond butter
1/2 tsp ground cinnamon
1/2 tsp vanilla powder
1 - 1 1/2 cup almond milk (depends if you want it more like a shake versus a smoothie).
3 medjool dates (pitted of course)

Put all the ingredients in your blender and make your smoothie.  This is so delicious.

Serving - 1 large glass (This is so rich, I sometimes split it into two smaller glasses - it is really filling).

Almond Butter Protein Shake

This drink was so filling and made a wonderful breakfast.  I was very ready for the weight room.

Ingredients:
1 tsp vanilla extract
2 TBS almond butter
1 scoop of vanilla protein powder of you choice
stevia (you can change the sweetener and use a different one.  If you use the stevia, about 6 drops are good, but not more than 8)
1/2 cup to 1 cup of water
1/2 cup almond milk (optional)
About a cup of ice cubes

Directions:
1. Place all ingredients in your blender.
2. Blend in your high power blender!
I'm not exact about the liquid  I start off with 1/2 cup of water and about 1 cup of ice cubes, then add almond milk and water until I get the consistency that I want.  I probably end up with about 1 cup of water and about 1/2 cup to a a cup of almond milk.

Carrot fries

Ingredients:

• About 6 large carrots
• 2 TBS olive oil
• Sea salt to taste
• 1/4 tsp chipotle powder (optional)

Instructions:

• Slice the carrots in fry size pieces as you see in the picture.
• In a bowl toss the carrots with the olive oil, sea salt, and chipotle powder
• Place the carrots on a parchment paper lined cookie sheet.
• Bake in the oven for about 15-22 minutes depending on how crispy or soft you like them.  I like them to still crunch so I go for less time. 

Chocolate Hemp Seed Smoothie

Ingredients:
2 cups almond milk
3 Medjool dates (pitted)
3 TBS unsweetened Dutch-processed cocoa
3 TBS hemp seeds
2 bananas
1/4 tsp cinnamon
About 6 ice cubes

Instructions:
Place all ingredients in a high powered blender and blend it up!
Enjoy!
This makes two very generous servings

Source: Adapted from the "Oh She Glows" website

Chiles rellenos con picadillo dulce

Ingredients:
7-8 poblano peppers
1/2 cup golden raisins
1/2 cup dry sherry, heated
1 1/2 - 2 lbs very lean ground beef
1 cup water
2 garlic cloves, minced
1 medium onion
2 tsp cumin
1 1/2 tsp cinnamon
1/2 tsp cinnamon
1 tsp ground black pepper
1/2 tsp ground cloves
salt to taste
1 cup slivered almonds
1 medium potato, cut into small pieces (In a Paleo diet, potatoes are controversial - some people using them and some not.  I recently read something that said that they are not less healthy than sweet potatoes and they are full of micronutrients.  However, you do want to avoid them if you have metabolic issues like diabetes, are trying to lose weight, or have a sensitivity to glycoalkaloids, that can cause a leaky gut in some people.  You will have to make a personal decision about potatoes depending on your own health issues.  Personally, I try to limit them, but I do eat them occasionally.  In a Mexican picadillo, how can you not have potatoes if they are not bad for your health. Okay, I've rambled on too much now).


1. Prepare the chiles.

• I like to roast them on a comal.  However, some people do this on an open flame on the stove and others in the broiler.  I haven't tried the broiler method because I like to watch them and turn them to make sure they are nice and black and charred evenly all around.  
• When they are ready, put them in a plastic bag or in a covered bowl to let them steam a few more minutes.  This makes them softer and easier to peel.  
• Peel the charred/black part of the skin off the chiles.  Open them carefully with a knife and cut the seeds out.  

2. Prepare the picadillo

• Soak the raisins in the hot sherry and soak for 20 minutes.
• In a large skillet over high heat, add the ground meat and water, simmer, and cook uncovered. breaking up the ground meat.  Add the potatoes cut into small pieces.  Continue to cook until the water begins to evaporate. 
• Add the garlic and onion and let simmer.
• Add the raisins and sherry together with the remaining ingredients, except slivered almonds. 
• Reduce heat and simmer until flavors are well melded and potatoes are fully cooked. 
• Add the almonds before serving. 

Serves 4-5