Banana muffins: vegan/gluten free

Sunday morning I woke to a very sad sight…ripened bananas.  In my mind I was about to enjoy one of those bad boys slathered in almond butter and chia seeds, (don’t knock it til you try it,) unfortunately mother nature had different plans.

Initially I unpeeled them to freeze for smoothies at a later date, but that did not solve my initial dilemma: what was I gonna eat for breakfast?!

So, I logged into Pinterest, searched banana recipes, and banana bread recipes flooded my front page.  Did I mention I LOVE banana bread?!  But I had to keep searching for a specific recipe.  You see, Tiny has several food allergies including: fish, egg and wheat, and I try to make things friendly for her when I make them from scratch…so the search continued.

As you can imagine I found several recipes for vegan banana bread, and several recipes for gluten free bread, but not many that were both vegan AND gluten free.  Not only that…I found my gluten free pantry stash was getting pretty low, so that meant I had to get a little creative.

By now, I’m hungry AND determined, so I did what any good parent would do…I dug into my cabinets, and started pulling out ingredients…

Here’s what I came up with:

Vegan/Gluten Free Banana Muffins

1tbsp baking powder
1  1/4 c  gluten free flour4 ripened bananas
1/3 c coconut flour
1/4 c chia seed gel
1 tbsp nutmeg
1 1/2 tbsp cinnamon
2 tbsp coconut oil (optional)

Bake at 375 for 20-25 minutes or until toothpick comes out clean.

This recipe was surprisingly good.  The edges were a little crisp, and the inside was plenty moist.  One thing I might consider changing for future recipes is the amount of sugar.  Because my bananas were fairly ripe, I found the coconut sugar almost made it overwhelmingly sweet…and that is a major no-no when it comes to banana bread!

banana

All in all, I’ll admit this  was a pretty good start for CG’s return to Tiny-friendly baking.  Now, that I’m on a roll, let’s see what else I can scrounge up as CG’s cooking adventures continue.

Until next time…
#HappyBaking

#Day5

 

 

Vegan Sloppy Joes: Day 4

A few weeks ago I made an impulse purchase—and grabbed picked up a pack of green lentil’s at Aldi. Lentils frequently come up in the vegan database when trying to find protein, so I figured, it couldn’t be too bad.

So I took my package home and did what any confused mom looking to feed her brood would do: I went to Google.
The first thing that popped into my search was a vegan chili recipe.  Pinned it, made it and loved it.

vegan chili

Vegan Lentil Chili featuring cilantro & avocado slices

But there’s only so much chili one person can stand.  So the search continued.

That’s when I ran across multiple recipes for Lentil Sloppy Joe’s.  What you say now?!  I LOVE Sloppy Joes!

Growing up, Sloppy Joe’s were a staple.

Everyone has their own way…some prefer Manwich, other slather their meat of choice with BBQ sauce.

I’m a part of the latter camp, so if BBQ sauce isn’t your idea of a good time—stop reading now!

This recipe makes four servings.  You can always double it if you’d like.

1 c of green lentils
1/2 c of brown rice3 1/2 c of water
1/4 c nutritional yeast
2 tbsp garlic salt
3 tbsp of any Masterpiece Grilling Seasoning (I’ve made this recipe using to variations thus far, but I prefer the chicken.)

Boil brown rice in 1 1/2 c of water in a separate boiler.
Wait 15-20 minutes and put the remaining ingredients into a separate boiler.  Once tender in both pots combine.  Can be eaten as a side item, if you’d like, but if you came for the main event, add some Sweet Baby Ray’s BBQ sauce (as much as you like) and slap that bad boy on a bun, and call it a night!

While this probably goes without saying, I’ll mention it here:  this recipe is a great meal for lunch or dinner, but if you choose to try this for breakfast one morning (you know, cause you like leftovers, or are really lazy like myself) be warned, the chicken grill masterpiece seasoning has kick, and it could be a bit much for your morning fare.
You’ve been warned.
Now, unfortunately I did not grab any pictures of the finished product this time, I suspect this will become a pretty regular staple, so stay tuned for pics of that.

Until next time!

The truth hurts…DAY 3

When you think of summer you think of fresh fruit, swimming pools and barbeque!

We grilled a little for Memorial: nothing fancy, some hot dogs, hamburgers and chicken wings.  While I enjoyed the meaty fare I started longing for the days of vegan eats and veggie based treats.

Truth be told, I’ve doubled back on this journey multiple times.  I was initially ashamed at my lack of discipline.  I mean, at home I was fine, but I found that as I ventured out, things became a little hairy.  Add that with being on the go, promoting my new photography venture, and it spelled DISASTER.

But then, I ran across other vegan bloggers.  The more I read, the more at peace I became with my wavering. Some promoted going cold turkey.  Others suggest a slow ease into the lifestyle. The common theme that stood out in each of them was to “go at your own pace.”

This is no one’s journey but your own.  Take it however fast or slow as you can handle.  With that being said, I’ve decided to do a little bit of both—by phasing out.  I’ll switch between meat and vegan fare until I phase meat out completely.

The good news is most fruits and vegetables are fairly cheap, especially right now with many of them being in season.
The bad news I’m sorta stuck when it comes to vegan food preparation.  As I mentioned in a previous post, many vegetarian/vegan recipes I find online are fairly complicated, using a million and one ingredients (many of whom are not on the budget friendly list).

So I’ll use this time to find vegan/budget friendly meals you and your whole family can enjoy.

First up on the menu: Meatless sloppy Joe’s

#happycooking