Sunrise Sunflower Muffins

Sunrise Sunflower Muffin

Well, it’s been a while. I haven’t been baking as much, since I am trying to cut back on the carbohydrates now, instead of meat/eggs/healthy fat. Found that I just couldn’t get enough protein without them. Adding extra protein and things like avocado back into my diet, I find that I crave carbohydrates and extra calories less.

Even though I’ve cut back on the baking, I’ve had the itch the past week or so… brownies, peanut butter cookies… and now muffins. Although, I do plan to share them at a family get together later tonight.

I suppose it may have something to with the newest baking mix I’ve been trying.  Namaste Perfect flour blend is my new favorite baking mix. It is a blend of brown rice flour, tapioca flour, arrowroot flour, sorghum flour and xanthan gum. So far, I have found that is substitutes into just about any recipe and the texture is great. I love all their baking products, but I like this one best, because of it’s versatility.

I find it appropriate that these are made with Namaste mix since, I thought up these muffins while in savasana last night and couldn’t wait till morning to bake them.

You don’t need to feel to guilty about munching these treats either.

They contain only 150 calories, 5 grams of fat, 2 grams protein and 24 grams carbohydrates.

Sunrise Sunflower Muffins

1 cup Namaste Perfect Flour Blend (or substitute favorite mix)

2 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Nutmeg

1/4 cup oil (olive, coconut, butter)

3/4 cup Evaporated Cane Sugar

2 Large Eggs

1 tsp Vanilla Extract

1/2 cup Carrots, shredded

1/2 cup Zucchini, shredded

1/2 cup Apple, shredded

1/3 cup sunflower seeds

Preheat oven to 350 F. Line 12 muffin cups with paper liners.

In medium bowl, mix flour, baking soda, cinnamon and nutmeg. Set aside.

In large bowl, whisk together oil, sugar and eggs. Add vanilla, carrots, zucchini and apple.

Add dry ingredients to wet until just combined. Stir in sunflowers seeds.

Portion into muffin cups.

Bake 20 – 25 minutes, or until toothpick comes out clean. Rotate 180 degrees half way through baking.

Let cool 5 – 10 minutes in pan.

Enjoy!

Cashew Ginger Chicken Salad

Cashew Ginger Chicken Salad

My friend’s, Dan and Champion,came visit from the coast this weekend. Dan said he had been craving some of my home cooking. This salad is one of his favorites. Generally any place I take this salad, people are asking for the recipe and it’s usually eaten very quickly. You can also layer this salad with cream cheese and sweet and sour sauce for a great dip. I’ve always made this recipe with peanuts before, but I’m not so into peanuts anymore and so many people can’t have them. So, this time I used cashews. I will probably never use peanuts again. You certainly can still use them, if you totally love peanuts. Almonds would be great substitution as well, chicken and almonds are almost always good together.

Serve this chicken salad over greens or rice, on a sandwich, as a dip or on a cracker for a bite size appetizer.

This time I served it over raw spinach with steamed rice and sauteed greens beans and cherry tomatoes. Everyone happily cleared their plates. 🙂

Cashew Ginger Chicken Salad

Cashew Ginger Chicken Salad

2 Boneless skinless chicken breast, cooked and shredded

2 medium Carrots, shredded

1/4 c. Cilantro, chopped

1/4 c. Green onion, diced

2 Tb. Garlic, minced

2 Tb. Ginger, minced

1 c. Cashews, chopped

1/4 – 1/3 c. Coconut aminos, Wheat free tamari or soy sauce

(coconut aminos are slightly sweeter and a little less salty then regular soy sauce)

1/4 – 1/3 c. Sesame oil

2 Tb. Lemon or lime juice

Sea salt and Pepper to taste

I medium bowl, toss shredded chicken, shredded carrots, cilantro, green onion, garlic and cashews.

Pour coconut aminos, sesame oil and lemon juice over salad and toss to coat.

Season with salt and pepper.

Cashew Ginger Chicken Salad