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.
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)
- Preheat oven to 375 degrees. Grease 12 standard muffin cups or line with paper liners.
- Whisk eggs, oil, applesauce (or milk), honey and vanilla in medium bowl until well blended.
- 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.
- Combine blueberries with remaining 2 tsp coconut flour in small bowl. Stir gently into batter.
- 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.