Caramel Coffee Cake Muffins (gluten free and healthy)

The Magical Mermaids Episode 3 dropped last night and it featured my Daughter and I cooking up some healthy coffee cake muffins. Please check it out!  Like, Subscribe, and tell us what other things you would like to hear from us!

Check out the episode here: 

Here is the written recipe for your convenience:

Caramel Coffee Cake Muffins (gluten free and healthy)

3/4 cup pure maple syrup
1 cup coconut milk or almond milk (or milk of choice)
1/4 cup extra virgin organic coconut oil
1 tsp caramel extract
1 tsp vanilla extract
2 eggs*
2 tsp ground flaxseed
3/4 cup coconut flour
3/4 cup almond flour
1 TBSP baking powder
3/4 tsp salt

Preheat the oven to 350 degrees.

Mix ALL the ingredients together. I used a kitchenaid.

Prep a muffin pan with 12 cupcake liners.

Pour mixture into prepared pan.

Cook for 30 minutes. (rotate the pan halfway through).

Serve immediately or store in an airtight container in the fridge.

Enjoy!

If you are interested in joining me for one of my nutrition programs, send me an email and lets chat!
*sub aquafaba for vegan 

Snickerdoodle Superfood Cake Clean and healthy

My daily shakeology is SO MUCH more than a SHAKE. 

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When I first heard about BeachBody and I heard there was a " shake" I was like NO WAY!!!! if I learned anything from my cancer journey it's that a liquid lifestyle works against you in the long run. I am not a quick fix or gimmick girl.

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BUT When I researched shakeology I found it was NOT a meal replacement shake, it was NOT a chemical full weight loss quick fix ... It was based on the old school mentality of good nutrition and working out.... It was a HEALTHY , GLUTEN-FREE, CLEAN, SUPERFOODS SHAKE and it was ACTUALLY CLEAN. ( something that's hard to come by) 

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Wanna know what else I learned? I can make SCRUMPTIOUS cakes, cookies, pies, pancakes, waffles.. you name it.. out of it!!!!!

Guys it's not a shake....it's a SUPER HERO!!!!

This scrumptious Snickerdoodle cake takes less than 5 minutes to make. It is full of 5 salads, all your adaptagens, polynutrients, greens, and superfoods... all in one yummy dessert that makes me feel like I am cheating it is so good. 21 day fix approved (hello red container), ‪#‎clean‬ , ‪#‎glutenfree‬, Refined sugar free, and no guilt!

Snickerdoodle Superfood Cake

1 scoop vanilla shakeology

1 TBSP almond butter

1 egg

1/4 tsp baking powder

1 tsp cinnamon

1 TBSP maple syrup

2 tsp almond milk

Mix together and pour in a prepped custard cup ( i just spread in coconut oil with my fingers).

If you want a fully cooked cake like this it is 90 seconds on high in the microwave.

If you want a lava type cake it is 60 seconds.

Birthday Cake Smoothie

Hi Everyone! I am Jennifer from Peanut Butter and Peppers, I am filling in today while my friend Christi is recovering. I had the honor of meeting Christi last year at the FoodBuzz event and ever since then we have become friends. We had so much fun causing trouble all over the streets of San Francisco! I love Christi! She is one fun and courageous woman!! You get better soon, I know you will beat this, I have no worries about that!!! Here is a picture I happen to have handy of Christi and I.

So for today's recipe, I thought I would share a fun smoothie for Christi that would perk up her spirits. This is my Birthday Cake Smoothie! This smoothie is healthy, low calories and gluten free! It's quite amazing! If you never thought about drinking cake batter, this recipe will change your mind!! It's made with greek yogurt, non-fat milk, vanilla extract, stevia and butter extract. 

 

 In case you have never heard of butter extract, the brand McCormick carries it, but I found it hard to find, unless you have a big grocery store. So I did some googling and found that the company J.R. Watkins carries it. It's a fantastic extract that gives the taste of butter without actually using butter, plus no fat or extra calories! You have to love that!! I'm all about saving calories!! 

 

Birthday Cake Smoothie

Ingredients: 

1/2 cup non-fat milk, or your favorite kind 

1 cup greek yogurt plain or vanilla 

1 tsp. butter extract 

2 tsp. vanilla extract (omit if using vanilla flavored yogurt) 

2 pkt. stevia (to taste) 

1 cup ice 

Directions: 

Place all ingredients in a blender and process until combined and smooth. 

Note: Start off with 1/2 teaspoon of the butter extract and work your way up from there. Depending on the yogurt you use, the extract can be very strong. Also, if you use vanilla yogurt, do not use the vanilla extract.

 

 I hope you enjoy today's recipe. In case you don't know, I am such a smoothie freak! I make them all of the time and they are so much fun to create all different kind of drinks! Have a wonderful day! Christi, get better soon, we need you back posting all your wonderful recipes! 

Toodles, Jennifer

GLUTEN-FREE APPLE SPICE CAKE RECIPE

Today I am proud to introduce to you a great new Food Blogger. Her name is Trina. 

As you read her recipe below, you will be shocked she is new. She has great cooking and baking skills as well as great pictures! One visit and I was hooked. 

Thank you Trina for guest posting for me during my treatment!

Now sit back and enjoy the PaleoNewbie Guest Post, by Trina.

You CAN have your cake and eat it too! 

I'm so excited to do this guest post for Christi! I've never done one before. I'm a true "newbie" on all fronts – Paleo and blogging. 

As a newbie, I've learned so much from Paleo and gluten-free food bloggers like Christi. When I first started living the Paleo lifestyle 7 months ago, I was thrilled to discover so many good Paleo bloggers with recipes online. 

In late April, I decided to get in on the blogging fun too and started my own website (PaleoNewbie.com) to help other Paleo neophytes. 

And now, here I am, with my first guest post! (Thanks Christi!)

As you probably know, the Paleo menu is pretty restrictive. My biggest challenge has been creating desserts that stick close to the Paleo rulebook, but still taste awesome! It's important to me to make sure anyone who tries a Paleo Newbie recipe won't be disappointed because it lacks flavor or texture. So I started thinking about a dessert recipe I could share with you that would be gluten-free and something extra special I hope you all will love.

Well I knew this weekend morning was the perfect time to give it a go because I woke up to thunderstorms. Here in Arizona, summer showers give you the perfect excuse to stay in and fantasize that fall is coming sooner than it really is. In the intense heat of July and August, that's about all we really think about here. In fact, I start burning fall candles as soon as Bath & Body Works gets their shipment in. Fall is always a long wait, but at least my house smells good.

So today I decided to make a gluten-free Apple Spice Bundt Cake – my favorite flavors and aromas of fall. I added some Medjool dates and a simple maple glaze and decided it was worthy of Christi's fans to post here. Speaking of fall, this would make a great dessert for Thanksgiving! We really loved this one – it's one of my best dessert recipes so far! 

You might want to whip up a little extra glaze. By the time I stopped licking my fingers, half of it was gone. And everyone will want an extra dollop next to their slice of cake. Trust me on this one – it's that good!

Thanks in advance for taking the time to stop by PaleoNewbie.com. We'd be honored to have you visit us anytime for awesome gluten-free and Paleo recipes. 

Thanks Christi and everyone! 

GLUTEN-FREE APPLE SPICE CAKE RECIPE

CAKE INGREDIENTS (see separate glaze ingredients and instructions below)

1/2 cup coconut flour

1/2 cup almond flour

1 tsp. baking soda

Pinch of salt

1 tsp. cinnamon

1 tsp. allspice

1/2 tsp. nutmeg 

1 tsp. vanilla 

4 eggs

1/2 cup maple syrup 

1/3 cup melted coconut oil

1/4 cup coconut milk – full fat

2 Granny Smith apples – peeled, cored and chopped

3/4 cup pitted and chopped Medjool dates, or raisins

2 tbsp. of organic butter, or substitute coconut oil if you prefer dairy free

1 tbsp. honey

Preheat oven to 375-degrees F and grease a bundt pan

CAKE MIXTURE INSTRUCTIONS

Chop apples and dates into about 1" chunks

In a sauté pan, add butter (or oil) and brown the apples on medium high heat. They will soften and the liquid will be absorbed. Takes about 7-10 minutes 

Once browned, add 1 tablespoon of honey to glaze the apples 

Remove apples from heat and let cool to room temperature

Next take a teaspoon or two of coconut flour and dust the dates so they won't stick together in the batter. Skip this step if you're using raisins 

In a medium bowl, mix together all the dry ingredients 

In another bowl, mix together all the wet ingredients and vanilla

Now add the wet mixture to the dry ingredients

Next fold in the apples and dates to the cake batter

Pour batter into a greased bundt pan and smooth the top 

Bake in oven at 375-degrees F for 20-25 minutes (Oven cooking times vary, so test with a toothpick to make sure it comes out clean)

Let the cake cool before removing from pan and adding the glaze 

GLAZE INGREDIENTS

2 tbsp. maple syrup

4 tbsp. coconut butter

4 tbsp. coconut milk

2 tsp. palm shortening

2 tsp. honey

1/2 tsp. allspice 

GLAZE INSTRUCTIONS

In a food processor or magic bullet, mix together all the above ingredients

Blend until combined. If you would like your glaze a little thicker, add another teaspoon of shortening 

(Note: If you put this mixture in the refrigerator, it will thicken. If you will be serving guests, you can make the cake and glaze ahead of time, but do not glaze the cake until right before serving. You can keep the glaze in the fridge until your guests arrive, then take it out and let it warm to room temperature before serving.) 

Enjoy!!!

Mocha Cupcakes

My good friend is having a birthday party this weekend. We all packed up and are staying out on the Settles Ranch. So I wanted to make some yummy mocha cupcakes for the party. The picture was an after thought. Sorry about that. I think you can still see how yummy they are. I used Manini's gluten-free flour and they turned out great. Happy birthday Deb!

Gluten-Free mocha cupcakes

Makes 30 cupcakes

adapted from Nothing But Delicious

3/4 cup cocoa powder

3/4 cup fresh hot coffee

2 1/2 cups gluten-free all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/4 teaspoon kosher salt

3 sticks (1 1/2 cups) unsalted butter, softened

2 cups sugar

4 large eggs

1T vanilla

1 cup full fat greek yogurt 

Preheat oven to 350 and line cupcake tins.

In a small bowl, whisk flour, salt, baking powder and baking soda. In a large bowl, beat butter with sugar until cool to the touch. Add eggs one at a time, followed by vanilla. Whisk in coffee and cocoa. Finally, alternate folding in flour and sour cream, starting and ending with flour.

 Fill papers 3/4 of the way full and bake for 20 minutes.

Top with chocolate frosting(recipe follows).

Chocolate frosting

1 pound bittersweet chocolate chips

1/4 cup powdered sugar

2 1/2 cups heavy whipping cream

Put everything in a double boiler and whisk until smooth. Place in the fridge and whisk every 5-10 minutes until frosting begins to hold its shape, then pipe on top of cupcakes

Weekly Gluten-Free Recipe Round-up

Happy Sunday everyone! I hope this week has been as good for you as it has been for me! As promised this is your weekly gluten-free recipe round up.

Slow Cooker Shredded Beef Enchiladas

Vegetarian Chicken Fried Quinoa

Twice Baked Cauliflower

Cheesy Creamy Roasted Onions

Cinnamon Apple Quinoa Parfait

Lite Strawberry Lemonade Cupcakes

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Lite Strawberry Lemonade Cupcakes

It is that time of year again. Time to start thinking about slipping that swimsuit on. Time to start regretting those bad food choices you made over the holidays. We have all been there. It is even harder when everywhere you turn there are yummy treats just screaming your name. It is tough. I know first hand. I have  a solution for your sweet tooth. While no dessert is always better than some dessert in regards to your calorie intake. If you must have something sweet, then these cupcakes are for you. They have half the fat and calories of traditional cupcakes because of the use of buttermilk and fruit, and the glaze instead of frosting also reduces the calories. If you love Strawberry Lemonade, then you will LOVE these babies!

Lite Gluten-Free Strawberry Lemonade Cupcakes
adapted from Yummy Mummy
makes 12 cupcakes

Cake:
3/4 cup sliced strawberries
1 cup gluten free better batter flour
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter, softened
1 large egg
1 large egg white
1/2 cup low-fat buttermilk
1/8 teaspoon red food coloring

Lemon Glaze:
1/2 cup confectioners' sugar
juice of 1/2 lemon

Preheat oven to 350°. Line 2 muffin pans or mini muffin pans with liners.

To prepare cake, place sliced strawberries in a blender; process until smooth.

Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg, and beat. Beat in egg white. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.

Divide batter between muffin pans.

Bake at 350° for 15 minutes (less time for minis) or until a wooden pick inserted in center comes out clean. Cool completely.

Place confectioners' sugar in a small bowl. Whisk in lemon juice until glaze is thick but you are able to pour it. Add more sugar to thicken, more lemon juice to thin. Spoon glaze over cooled cupcakes and allow glaze to harden.

If you want to add a little heart garnish, just set aside some of your glaze and add some red food coloring to it. Stir and put in a garnish tube or pastry bag and draw a heart on your already hardened glazed cupcakes. 

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