Weekend roundup

Thank goodness for long weekends and extra time for myself and cooking. I tested out Everyday Paleo’s, chicken dive in recipe, made fresh carrot dip, tried Cooking Light’s spice-rubbed roasted salmon recipe and whipped up a batch up blueberry coconut flour muffins.

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To recap, the chicken dive in recipe called for one tablespoon of curry powder and for some reason, I had it in my head that it called for THREE tablespoons! I didn’t realize my mistake until it was way too late. It was a bit overpowering if you can imagine, but truthfully, if I make this recipe again I think I will use different spices, like thyme and fresh parsley instead of curry. I will also saute the mushrooms first. I did this with the onion because I detest crunchy onions in a cooked recipe, but thought the mushrooms would be fine. Sauteing the mushrooms first would add more flavor and definitely soften them a bit more. One bonus about this recipe is that I was left with some tasty chicken broth from the poaching liquid. I just strained it and poured it into jars to use later.

The carrot dip recipe is from memory. I went on a yoga retreat a couple years ago to Haramara in Sayulita, Mexico and this was something that was served to us. I was fortunate to take a cooking class with the chef and get the recipe. It’s also great made with beets. See the recipe below.

  • 4-5 large carrots, cut into 1 inch pieces and steamed
  • 2-3 cloves of garlic
  • Juice of 1-2 lemons or limes
  • salt and pepper to taste
  • pinch of cayenne
  • 1/2 C extra virgin olive oil

Combine all ingredients in a Vitamix or high powered blender (food processor will work too) and blend for a few minutes until well combined. If necessary, add a little more oil for desired consistency. Serve with fresh veggies.

The salmon recipe specified serving it with lemon garlic spinach, but I needed to use up the asparagus and cauliflower in my fridge, which is why I went in that direction. The cauliflower mash was my own concoction. I steamed a head of cauliflower, then combined it in my Vitamix with a little chicken broth, a pat of butter, one clove of garlic, salt & pepper and a few sprigs of fresh parsley. Be careful not to over-blend or it turns into soup! Also to note, I did not use cooking spray when roasting the onions and salmon, but used a little olive oil rather.

The meal was delicious, but more than I could eat. I ended up only eating half and used my leftover salmon, onions and asparagus to make a delicious scramble this morning after yoga.

Last but not least, I made a batch of blueberry coconut flour muffins this afternoon. I modified a recipe from a gluten-free cookbook and the results were pleasing, but I’d probably make a couple tweaks next time.

  • 6 eggs
  • 1/4 C melted coconut oil
  • 1/4 C unsweetened applesauce (*I used this instead of the milk it called for. I didn’t have any canned coconut milk or almond milk made)
  • 3 – 4 Tbsp honey
  • 1 tsp pure vanilla extract
  • 1/2 C plus 2 tsp coconut flour, divided
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 C fresh or frozen blueberries (if frozen, do not thaw)
  1. Preheat oven to 375 degrees. Grease 12 standard muffin cups or line with paper liners.
  2. Whisk eggs, oil, applesauce (or milk), honey and vanilla in medium bowl until well blended.
  3. Thoroughly combine 1/2 C coconut flour, salt, baking soda and cinnamon in medium bowl. Sift flour mixture into egg mixture. Whisk until batter is smooth.
  4. Combine blueberries with remaining 2 tsp coconut flour in small bowl. Stir gently into batter.
  5. Fill prepared muffing cups until almost full. Bake 12 – 15 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes in pan on wire rack. Remove from pan and serve warm. Yield: 12 muffins.

*Note: My muffins took around 20 minutes to bake. I think this is partially because the batter was more moist than the original recipe. The muffins turned out delicious though, but they’re quite dense.


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