Banana Zucchini Chocolate Chip Muffins, Gluten and Dairy-Free


My life has been full-throttle, pedal-to-the-medal crazy-town these past few months, thus the lull in posting to my little cooking blog.  This happens every year after school starts.  Clients come trickling back into town and my work schedule becomes loaded. Then, as most moms can relate, there’s the time commitment that school entails, like homework, meetings with the teacher and functions and parties galore. When every day is bursting at the seams,  little pockets of free time become golden and precious.  What better way to savor a quiet chilly Sunday afternoon, for instance, than creating a delicious snack with your loved ones?  Baking is such an easy covert way to reinforce math skills for kids, too!  Quality time, squared, so to speak.

We have made these muffins many times and they are a cinch to throw together and store well in the freezer for lunchbox treats or breakfast on the run.  These little bundles of tastiness are lightly sweetened with banana and honey.  I added chocolate chips to add to the excitement factor for the little guy.  I think he would eat pretty much anything containing chocolate!   If you prefer no refined sugar at all, you could just leave out the chocolate chips and add the same amount of chopped walnuts (or not!).   And, as always, if you are not gluten-free, just replace the gluten-free flour blend with regular all-purpose wheat flour.

Recipe for Banana Zucchini Chocolate Chip Muffins:

(yields:  12 muffins)

1 1/2 c. gluten free flour blend

1 1/4 t. baking powder

1/4 t. baking soda

1 t.  cinnamon

1/2 t. salt

1/2 t. xanthan gum

1 large egg, room temp.

1 c. grated zucchini

2 bananas mashed (1/2 c.)

1/2 c. coconut oil, melted

1/2 c. honey

1/3 c. Enjoy Life Chocolate Chips

Directions:  Preheat oven to 350°.  Line a muffin pan with muffin liners or spray with your choice of oil.  Combine flour, salt, baking powder, baking soda, xanthan gum and cinnamon in a bowl.  Whisk well.  In the bowl of a stand mixer with the paddle attachment, mix coconut oil and honey on high speed for about a minute.  Add the egg, returning to high speed for another minute.  Beat in the banana and zucchini.  Lower the speed and spoon in the flour mixture until completely incorporated.  Stir in the chocolate chips.  Fill each muffin cup two-thirds full.  Bake for 18-22 minutes or until springy to the touch.

Peruvian Chicken Vegetable Quinoa Soup


Three weeks ago, high on adrenaline and eager to drive far, far away from the hellish heat of Texas, I posted here about my upcoming road trip.  I have a retraction to make, as  I was so excited to drive to Colorado and New Mexico with my son, that I may have glorified the whole travel by car thing.  This ugly realization set in on day two of our journey after an unfortunately loud Amber Alert was automatically texted to my phone at 2:30 IN THE MORNING, jolting my sensitive baby and me out of a deep sleep.  I’m all for being notified of children that have been abducted, but REALLY–how am I going to be able to help from my bed in the middle of the night?!  What followed was a few hours of tossing and turning, listening to my child talk to himself and call out to me over and over again until I made the brilliant decision to check out of the hotel super early and just get on down the road.  Only problem was I had left my suitcase sitting in the lobby and didn’t notice it was missing until we were an hour down said road.

It was at this exact moment that I decided to start drinking coffee (and not even the good stuff!) again after a three month hiatus.  Let me tell you what really helped keep me alert (and therefore, alive) though.   It was my tiny bottle of peppermint essential oil that I had decided to grab on my way out the door at the last minute.   I inhaled it like a delinquent teenager addicted to glue sniffing and also dabbed it onto my temples and the nape of my neck.  Boy, did it burn.  But that icy-cool burning sensation kept me awake!  And like a dutiful public servant, I left a trail of minty freshness at every disgusting rest stop along the way.  Despite the extreme fatigue, though, overall it was a gorgeous drive and when Spotify wasn’t being spotty, we happily zoomed along to one heck of a playlist. Continue reading

Plum Cake–Gluten and Dairy Free


This week I’ve been preparing for an epic road trip through the western U.S., involving a grand total of almost thirty hours of driving (split up over the course of about a week) with my seven year old son. Daddy will join us for the last leg and by then, I’m sure I’ll be more than ready for his help. Heck, I’m always ready for his help!

I haven’t been on a journey like this since my free-spirited early twenties, when I thought nothing of driving from Vermont, all the way down the east coast, over to Texas, through Arizona and California and on up to Seattle where I semi-settled down for three years. Armed with a AAA map, my ornery cat and her four nursing kittens nestled in a box and everything I owned crammed into my tiny Jetta, I fearlessly zipped down the highway jamming out to my favorite tunes on the cassette player (yep, I’m dating myself here). I was exhilaratingly free and life was so full of possibilities.

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Blueberry Lemon Ginger Tulsi Tea Sorbet


One of my goals this year has been to more effectively manage stress.  Notice I didn’t say “get rid of” stress.  I’m a realist and I know that no matter what sorts of changes I make, there will always be worry, tension, fear and irritation barking at my heals.  I’ve finally realized that the more support I give my body, the less I feel (or react to) the stress. Whether practicing meditative yoga, using a supportive and compassionate inner voice, avoiding mean people or choosing to consume only nutrient-dense organic food, I am fortifying my inner peace. I’m becoming better at deflecting the craziness that I encounter every day.  The traffic jams and road rage, the rude cashiers, the nonsensical tantrums my son unleashes on me.  I digress.  Let’s get back to peace…

One exciting discovery I made recently is tulsi (or holy basil) tea.  This tea has amazing health benefits.  It’s rich in antioxidants, aids in digestion, balances mood and energy levels, and reduces stress.  It does come in tinctures and pill form, but I’ve been buying the tea for two reasons.  I love tea and I gave up a lifelong addiction to coffee a couple of months ago, so this is a perfect alternative.  The brand that I buy is called “Organic India” and my favorite flavors are the chai (which does have a touch of caffeine) and lemon-ginger.  I am in love with this tea–it is pure zen in a cup!  A lingering tranquility washes over me with every sip. Continue reading

Zucchini Spice Cupcakes (Gluten and Dairy Free) with Goat Cheese, Lemon and Honey Frosting


Today was my first official “lazy day” of summer.  For me, that means no client on the schedule and no school or camp for the little one. No long list of errands to run, either!  I suppose there’s people out there that are truly maximizing their “lazy days of summer” and sleeping until noon, lounging by the pool with a good book and/or escaping to a long movie in an over-air-conditioned cinema.  I’ve been there once upon a time and wish I had appreciated and savored those days more!

So, what sort of fun did I manage to whip up for my dear boy today? After feeling guilty for parking him in front of PBS kids while I caught up on laundry, I decided that we would bake together.  I’ve been wanting to refine this recipe for zucchini cupcakes I threw together for a friend’s birthday many months ago.  Those cupcakes were topped with avocado frosting and were delicious. The birthday girl swooned and insisted we call them “spa” cupcakes.  The sugar content in the frosting prohibited any “spa” designation, though. And while I could have done avocado frosting today, I was fresh out of avocados and really didn’t feel like running to the store.

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Orange Rhubarb Cake, Gluten and Dairy Free


Nothing puts me in a better mood and energizes me more than springtime in Dallas.  Its’ brevity requires that I enjoy every morsel it has to offer.  The brisk mornings that morph into breezy just-warm-enough days, jewel-toned petunias thriving on my patio, and new produce appearing in the markets all make for one happy lady!  April’s display of perk asparagus, plump artichokes, and the arrestingly sleek and beautiful rhubarb make me giddy–a fresh palette from which to concoct healthy deliciousness!!

Oddly enough, I never cooked with rhubarb until a few years ago.  None of my clients had ever requested it and so it wasn’t really on my radar.   Recently, a dear client mentioned that she loves rhubarb, so I’ve been experimenting with it lately.   Continue reading

Lemon Lavender Pound Cake–Gluten and Dairy-Free

lavender lemon cake

Have you seen that new Target commercial with the supermodel “Mom” strutting her stuff, whisk in hand?  She catwalks through a maze of exploding boxed baking mixes in her white designer frock and 5″ heels towards the camera.  She outstretches her arm revealing a delicate egg.  The voiceover declares, “Dominate that PTA bake sale” as she crushes it in her hand, egg exploding slo-mo style.  It’s brilliant!  The first time I saw it I stood there in my sweats, entranced, and thought:  A.  I want to look like that!, and B. Oh c’mon, boxed mixes, really?!

Now, for those of you who really do want to “dominate that PTA bake sale”, I have a suggestion.  So many people have food allergies these days, so why not bake something gluten and dairy-free?  It’s becoming pretty easy to find alternative baking ingredients like rice flour blends, rice and nut milks, and coconut oil…and even Target carries them now!  Here’s a bake-sale worthy recipe for you.  A sweet/tart lemony pound cake flecked with delicate bits of lavender flowers, infused with lemon syrup and topped with a sweet coconut butter glaze.   This cake is out-of-this-world delicious and no one would ever guess that it’s gluten and dairy-free!  Plus, it contains the added health benefits of coconut oil.

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