clean eating

DIY Wednesday: Better For You Banana Chocolate Chip Mini Muffins

/ ktbuchs87

DIY Wednesday: Better For You Banana Chocolate Chip Mini MuffinsI was watching Friends the other day, a normal happening in my house and the two random episodes that I watched mentioned mini muffins.  This then made me think of the little packages of Hostess mini muffins that were all the rage in middle school.  You were someone if you had mini muffins.

Yeah, it was weird.

I usually did not have mini muffins because they were expensive and my mom wasn’t going to waste money on junk food.  Because let’s face it, muffins, even in mini form, are generally not a health food.  Especially when they’re made by Hostess.DIY Wednesday: Better For You Banana Chocolate Chip Mini Muffins

But boy are they delicious.  And something about them being mini made them even better.  Little food is always better.  That’s just science.  I decided to attempt to make a better for you mini muffin that would still taste good but wouldn’t be full of all this stuff.  That’s what’s in those little bites of happiness.  Yum….

My favorite muffin was always banana walnut but I decided to switch the walnuts for chocolate because duh, chocolate.  My version uses dark chocolate, but you can use whatever you have on hand.  I also decided to add just a few chips to the top rather than mix them throughout because I thought they would be just a little too big for mini muffins.  But you do you.  And you should do these mini-muffins.

Banana Chocolate Mini Muffins- gluten-free, dairy-free, soy-free, and egg-free.  I promise there is something in there! DIY Wednesday: Better For You Banana Chocolate Chip Mini Muffins

  • 1 1/2 cup almond meal
  • 3 tbsp coconut flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 flax eggs (2 tbsp ground flaxseed and 5 tbsp water mixed together)
  • 1 large banana, very ripe
  • 4 tbsp almond milk
  • 3 tbsp maple syrup or honey
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • handful of dark chocolate chips, optional
  1. Preheat your oven to 350 and mix together your flax egg and set aside. Line a mini muffin tin with muffin cups or grease with a little coconut oil.
  2. Put all of the dry ingredients into a large bowl and whisk together so there are no clumps.
  3. In another bowl, mash the banana so it is fairly smooth.  Add in the rest of the wet ingredients, including the flax eggs, and whisk with a fork to combine and smooth.
  4. Pour the wet into the dry and use a spatula to combine everything. Drop about a tablespoon of dough into each well.  These won’t rise a ton, so you don’t have to worry about them spilling over.  If you’re using chocolate chips, press about 3 or 4 into the top of each muffin.
  5. Bake the muffins for about 10 minutes and pull them out to check.  If they are brown around the edges and fairly firm in the middle you’re good.  If not, bake for another 2 minutes.
  6. Remove from the oven and let cool in the pan for a few minutes and then place on a cooling rack to cool completely.DIY Wednesday: Better For You Banana Chocolate Chip Mini Muffins

These will keep in an airtight container in the fridge for about a week or you can make a bunch and put them in the freezer to pull out whenever you need a mini muffin!

What were some of your favorite middle school snacks?

Roasted Pepper Vegetable Tomato Soup

/ ktbuchs87

Roasted Pepper Tomato Vegetable Soup | Life Healthfully LivedYou guys know I’m having a thing with soup lately.  Especially now that Christmas and New Year’s are over.  Brothy soups chocked full of vegetables, herbs, and spices sound pretty amazing right now.  Plus, winter has finally decided to come out to play and cold temperatures always make me crave warm meals like soups or stews.

This is my soup of the moment because of two reasons.  1.  It is absolutely delicious and 2. It is quick and versatile. While the base always stays the same, I can change the vegetables up to whatever I have in my fridge.  Sometimes that includes mushrooms or leeks, other times it’s more peppers and some corn.Roasted Pepper Vegetable Tomato Soup | Life Healthfully Lived

If you can’t or don’t want to do a certain vegetable I have in this recipe, then don’t put it in your soup.  If you want to add a vegetable that I haven’t included, go for it!  That is the beauty of this meal.  As long as the main components are there, you can play around with the other flavors.

If you’re looking for a lighter meal that will still fill you up, give this soup, or any soup for that matter, a try!

Roasted Pepper Vegetable Tomato SoupRoasted Pepper Vegetable Tomato Soup | Life Healthfully Lived

  • 2-3 red or orange bell peppers
  • 1 cup carrots, peeled and sliced
  • 1 cup celery, sliced
  • 1 cup onion, diced
  • 1 leek, green top cut off and white part sliced thin
  • 8 oz package of bella mushrooms
  • 1/2 cup corn kernels
  • 2 cans fire roasted diced tomatoes
  • 6 to 8 cups vegetable broth or water
  • 2 tsp smoked paprika
  • 2 tsp chili powder
  • 2 tsp roasted garlic or 3 cloves minced
  • 2 tsp Mexican oregano (regular if you can’t find Mexican)
  • salt and pepper
  1. Preheat the oven to 400 and arrange the peppers on a large baking sheet lined with parchment paper or a Silpat.  Roast the peppers until the are slightly brown and starting to collapse. Remove and let them cool.  Once they are cool, remove the skins and slice into strips.
  2. If you would like, you can toss the mushrooms with a little oil, salt, and pepper and roast those for 15 minutes.
  3. Heat a little olive oil in a large dutch oven or stock pot.  Saute the carrots, onions, leeks, and celery until they are soft and starting to brown on the edges.  Sprinkle with a little salt and add the roasted peppers, mushrooms, and corn.  Stir everything together.
  4. Add in both cans of roasted tomatoes and then the vegetable broth or water.  Make sure all the vegetables are covered with liquid.  Add all the seasonings and bring the soup to a bowl.
  5. Once boiling, cover with a lid and lower to a simmer.  Let it simmer for 20 minutes.  Taste the soup and adjust the seasonings as needed.Roasted Pepper Vegetable Tomato Soup | Life Healthfully Lived

DIY Wednesday: Gluten-Free Pie Crust

/ ktbuchs87

IDIY Wednesday: Gluten-Free Pie Crust | Life Healthfully Lived have another holiday edition of DIY Wednesday for you guys today.  Pie is eaten all year round, but I think that it’s most special around the holidays.  From pumpkin to pecan to sweet potato pie, there are some pretty delicious options.

Pies are a little difficult though if you have to stay away from gluten.  The store bought versions can taste a little (ok, a lot) like cardboard plus they are pretty expensive compared to the regular pie crusts.  Homemade gluten-free pie crusts are better, but can sometimes call for ingredients that you might not usually have on hand.DIY Wednesday: Gluten-Free Pie Crust | Life Healthfully Lived

I made this simple one with a pie that my mom made for Thanksgiving.  It was a crustless pumpkin pie and while it was really good, it needed some type of crust.  The beauty of this crust is that you can use it raw or cooked so if you have a tart or treat that you don’t need to bake but still want a crust, you can use this.  It also holds up to baking and adds a nice sweet flavor to any pie.

If you’re looking for a quick crust for your baked goods, try this gluten-free pie crust!

Gluten-Free Pie CrustDIY Wednesday: Gluten-Free Pie Crust | Life Healthfully Lived

  • 10 Medjool dates, soaked in water if needed
  • 1/3 cup almond flour
  • 1/2 cup pumpkin seeds
  • 1/3 cup chopped walnuts
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  1. If your dates aren’t, soak them in some hot water for 10 to 15 minutes.  Drain (save the water) and slice them in half removing the pits.
  2. Pulse the dates in a food processor or blender for a few minutes until they come together in one ball
  3. Add the rest of the ingredients to the processor and pulse until everything comes together.  If it is too dry add a tablespoon or two of the date soaking water.  If it’s too wet add a little more almond flour or pumpkin seeds/walnuts.
  4. Place the date mixture into the fridge to cool for at least an hour.  This makes it easier to handle when you put it into your pie tin.
  5. Once the date mixture is cool, grease your pie tin well.  Then, press the date mixture into the bottom of the tin and up the sides.  Make sure there are no bare spots.

You can keep it in your fridge if you will be using it later that day, in the freezer if you are going to use it later in the week (just let it thaw a bit before you use it), or pour in your filling and use it right away!DIY Wednesday: Gluten-Free Pie Crust | Life Healthfully Lived

What is your favorite kind of pie to make/eat this time of year?

Italian Pasta Bake

/ ktbuchs87 / 1 Comment

MozzarellaItalian Pasta Bake | Life Healthfully Lived that isn’t really mozzarella.  Confusing I know, but totally awesome.  There are tons of recipes out there for fake cheese as well as plenty of products that you can buy.  My issue with store bought “cheese” is that it’s usually full of ingredients that I would rather not ingest.

I’ve made cheese sauce before for my Fusilli N’ Cheeze, but I wanted to make a cheese that was a little thicker.  My goal?  To try and recreate the mostaccioli that Adam made for me when we first started dating.Italian Pasta Bake | Life Healthfully Lived

About a month or so into our relationship, Adam decided he was going to cook for me.  He made me his mom’s mostaccioli and it was delicious.  It was super simple, but watching him make that meal for me was one of the first times that I started to fall in love with him.  When I stopped eating gluten and dairy, mostaccioli kind of went out the window. But not anymore!

Don’t be freaked out by making “cheese” that isn’t really cheese.  It isn’t difficult and there really aren’t any weird ingredients unless you think tapioca starch is weird. It isn’t.  It’s just a thickener and helps make this cheese stretchy.  You could also use potato starch, but I like tapioca better.  Once you make the cheese, this is a really fast meal and a great one to prep early and pull out for a quick weeknight meal.

Not-Mozzarella, Mozzarella Italian Pasta Bake | Life Healthfully Lived

  • 1/2 cup raw cashews, soaked in warm water overnight
  • 1 tsp apple cider vinegar
  • 1 tsp roasted garlic
  • 1/2 tsp salt
  • 1 tsp olive oil
  • 2 1/2 tbsp tapioca starch (or potato starch)
  • 1 cup hot water
  1. Add everything to a blender and blend for 2 to 3 minutes until it is completely smooth.
  2. Pour the mixture into a medium saucepan and heat over medium-high heat.  Cook while constantly stirring.  After a few minutes, the mixture will start to thicken.
  3. Turn the heat to low and keep stirring it until it is very thick and stretchy.  You can use it right away or keep it in an airtight container in the fridge for 2 to 3 days.

Italian Pasta BakeItalian Pasta Bake | Life Healthfully Lived

  • 1 batch of Not-Mozzarella, Mozzarella
  • 1 batch of my tomato sauce
  • 1 package of gluten-free pasta, I used brown rice shells
  1. Preheat oven to 350.  Cook your pasta according to the directions on the package.  Drain and set aside.
  2. Get a 9 x 13 casserole dish and spoon a thin layer of tomato sauce on the bottom.  Next, put a layer of pasta and then top with tomato sauce.  Spread some of the cheese on top of that.
  3. Keep layering the pasta, sauce, and cheese until it’s gone.  Cover the dish with aluminum foil and bake for 25 minutes.
  4. Remove from oven and take off the foil.  Cook for another 5 minutes until the cheese on top is starting to brown on the edges.
  5. Take out of the oven and let it cool for 10 minutes before you serve it.Italian Pasta Bake | Life Healthfully Lived

DIY Wednesday: Mushroom Gravy

/ ktbuchs87

IDIY Wednesday: Mushroom Gravy | Life Healthfully Lived have another holiday edition of DIY Wednesday for you today: gravy.  After the ganache last week, I thought we would go savory today.  I know it’s a little late for Thanksgiving, but there are still plenty of meals this season that will warrant gravy.  I wanted to show you how easy it is to make your own gravy because I was just as surprised when I learned.

When I was younger, gravy was bought in a jar.  My mom pretty much made the rest of our Thanksgiving feast from scratch, but the gravy and the jellied cranberries came from a jar and a can.  So in my tiny kid mind, that is how all gravy was made.  In a jar and then heated up on the stove.DIY Wednesday: Mushroom Gravy | Life Healthfully Lived

As I got older and started cooking for myself and reading cookbooks, I saw recipes for gravy.  What?! You can make this from scratch?!  Yes.  Yes, you can.  And it is really easy.

I’m making a mushroom gravy for those of us who don’t eat meat, but you can make gravy from pretty much any cooked meat you have following this recipe.  Whichever you choose, it’s really simple and so much healthier to make your own gravy.  It’s also cheaper which is a must during the holiday season!

Mushroom GravyDIY Wednesday: Mushroom Gravy | Life Healthfully Lived

  • 8 oz mushrooms (I used baby bellas), sliced
  • 2 large cloves of garlic, minced
  • Olive oil
  • 1/3 cup onion, minced finely
  • 1 to 2 tbsp coconut aminos, liquid aminos, or soy sauce
  • 1/2 cup vegetable broth
  • 2 tbsp white wine vinegar
  • 1 tbsp potato starch or tapioca starch (I used potato)
  • 1 1/2 cup cool water
  • 1 tsp parsley
  • 3 tsp fresh rosemary leaves
  • salt and pepper.

 

  1. Heat a little olive oil in a medium skillet over medium-high heat.  Add the onions and mushrooms and saute for about 5 minutes until the onions are soft. Sprinkle in a little salt and pepper then add the garlic and saute for another minute.
  2. Add the coconut aminos or soy sauce, white wine vinegar, and the vegetable broth.  Cook until the liquid has reduced by about half and the mushrooms have gotten smaller.
  3. While the mushrooms are cooking make the starch slurry.  Combine the 1 and 1/2 cups water and 1 tablespoon of starch and mix together with a fork.  Make sure the mixture is smooth and all lumps are gone.
  4. Pour the slurry into the skillet and stir to mix everything together.  The slurry will start to thicken as it cooks.  Add the parsley and rosemary.  Taste and add salt and pepper to your taste.
  5. Once the gravy is thick enough, pour into a gravy boat or bowl and use immediately.

Gravy needs to be used right after it’s made, because unlike its store bought counterpart it doesn’t last forever.  It’s much better fresh and since it’s so easy to make you can whip it up right at the end of your cooking.DIY Wednesday: Mushroom Gravy | Life Healthfully Lived

What is your favorite holiday dish to make from scratch?