Monday, April 29, 2013

IMM: Gluten-Free Vegan Banana Muffins


It's taken awhile, but I finally did it. I finally made a Gluten-Free Banana Muffin we ALL like. It CAN be done! These are super simple, super quick and delicioso. But don't take my word for it - go make them! 


The Recipe: Gluten-Free Vegan Banana Muffins

What you need:
2 ripe bananas 
1 c almond flour
1 c oats
1/2 tsp baking powder 
2 tbsp coconut oil
1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
1 heaping tbsp almond butter
1 tbsp honey (optional - omit for vegan version)
a few shakes of cinnamon

Preheat oven to 350 degrees. Use muffin liners or grease muffin tin. 

Mix flax with water and set aside. Mash bananas into mush. Stir in almond flour, oats and baking powder. Add coconut oil, almond butter, honey, cinnamon and flax egg. Stir until well-combined. Pour into muffin tins. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. Yields roughly 24 mini muffins.

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Tuesday, April 23, 2013

IMM: Garlic Home Fries

These are a family favorite around here and tonight we paired them with baked sandwiches and oven baked broccoli. Let's just say it was a little hot in the kitchen tonight! 


The Recipe: Garlic Home Fries

What you need:
4-6 medium sized Russet potatoes
1-2 tbsp olive oil
1/2 tsp oregano
1/2 tsp paprika
1 tsp rosemary
2 tsp Rustic Tuscan Seasoning (Costco)
1 tbsp minced garlic

Dump everything into a gallon sized baggie or air tight container. Shake until potatoes are well coated. Let it marinate for about an hour. 

Preheat oven to 400F degrees. Line a baking sheet with foil and dump your potatoes onto the foil. Bake for 45-50 minutes, stirring every 15 minutes. Serve. 

These are great leftover in an omelette or in a burrito. They are super simple and taste AWESOME. Kinda wish we had some leftover!

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Monday, April 15, 2013

IMM: Gluten-Free Mongolian BBQ



Last week we were recovering from the week before so Insta Meals Monday was put on the wayside. After a week of a stomach bug for Sweet P and bronchitis for Sprout, Sweet P had a fever on Monday (also bronchitis) so no IMM last. Hopefully this meal makes up for it...especially since it's actually a meal. Although, I'm pretty sure I could just eat Homemade Almond Butter as a meal.

My sister (Auntie Rosita) told me about this amazing Mongolian BBQ she made and I knew I had to figure out how to make it for us. It's gluten-free, vegetarian (vegan if you want to get technical) and delicioso.

The Recipe: Mongolian BBQ

What you need: 
Gluten-free brown rice spaghetti noodles (I use Trader Joe's)
1 medium onion chopped
2 tsp minced garlic or 2 cloves of garlic
1 tbsp olive oil
3 large carrots grated and chopped
2 cup fresh or frozen broccoli
4-5 mushrooms chopped
1/2 tsp ginger
1/2 tsp garlic powder
1 tbsp sesame oil
2 tbsp sesame seeds
1/3 c Bragg's Liquid Aminos

Prepare spaghetti as directed, drain and set aside. Heat olive oil in a large skillet over medium heat. Saute garlic and onions in olive oil until onions are translucent. Add broccoli, carrots and mushrooms. Saute until veggies are soft, but not mushy. Add spaghetti to skillet. Stir in spices, sesame oil and aminos. Add 1/3 c of water if spaghetti is sticky (brown rice pasta tends to do that). Top with sesame seeds and serve. 

Simple. Fast. Delish.

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