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Root Love

I’ve been doing a little hibernating lately.  It only seems appropriate during the shortest days of the year, and in soggy Portland.  My menu these days reflects my desire for warming, grounding, nourishing foods.

Chicken and root vegetables in white wine

Into my dutch oven start some chicken thighs cooking in white wine, added golden beets, turnips, parsnips, celeriac, rutabaga, garlic cloves.   Simmer in white wine with bay leaves, thyme, and rosemary, peppercorns, whole fennel seed, and a can of diced tomatoes, until the chicken falls off the bone, and the roots are tender.

Eat up and then go back to your good book by the fire!

roots and thighs

Grain Free Goji Berry Granola

I wanted to find a solution to what to eat with greek yogurt when I need a quick and easy snack/dessert.  Having discovered that I am much healthier and happier when I avoid grains in my diet, I’ve been missing my homemade granola.

seeds and such

Into a bowl I started tossing seeds and such.  Walnuts, pumpkin seeds, sunflower seeds, flax seeds, chopped almonds, fennel seeds, ground cinnamon.  I melted a couple of tablespoons of butter and honey together, and tossed with the seeds until they were coated.

Next I spread it out on a sheet tray and baked in a slow oven (300)  until toasty and almost done.  Then I added some large flake coconut and put it back in the oven for a few minutes (watch it closely!) until toasty brown.

"granola"

After the mixture cooled, I added a few handfuls of dried goji berries (AKA wolfberries).  While I don’t usually indulge in dried fruit because it delivers such a big shot of sugar, goji berries have actually been helpful in balancing blood sugar, they are high in antioxidants, and protect the brain and the eyes.  If you are interested in reading more about goji berries click here.

Grain Free, Goji Granola

Store in an airtight container.  Eat as a snack or sprinkled on greek yogurt with berries.  Mmmmm.

Muffin beginnings

Still on my domestic roll here:

Grain Free Banana Raspberry Muffins

Makes 10 large muffins

6 eggs

1 banana, mashed up in the eggs

vanilla (I used a lot- like 2-3 tablespoons.  yes, really!)

cinnamon

1 tablespoon butter, melted

2 tablespoons coconut butter, melted (not coconut oil, but the actually fleshy buttery coconut spread-really hard at room temperature, but delicious and spreadable if you heat it up)

1/2 cup honey, melted

Mix together the wet ingredients.

almonds and coconut flour

1 cup whole, raw almonds

1/2 cup coconut flour

Grind finely in food processor.

1/4 cup flax seeds

Add to wet ingredients.

dry and wet

Mix together and add frozen berries of your choice.  I used raspberries, and I put in about 1 cup and a half.  Fresh berries would work too, but it is January.

Spoon into buttered muffin pan, bake at 325 until done.  I know, that’s skirting the issue.  But it’s true!  You want to check them after about 15 minutes and see how they are coming along.  Then every 10 min or so after that.  You can tell that they are done when they are browned on top, maybe cracking a little, come out of the muffin tin easily.  By all means, break one open and test it!

These muffins are high in protein, good fats, and fiber.  And fairly low in sugar.  They keep well and are a handy snack to have around!  I’m going back to my den now!

raspberry muffins

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