Tag Archives: nut-free

Mom’s Zucchini Bread (& muffins).

Gluten-free option | Dairy-free | Soy-free | Nut-free option

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When I was growing up, zucchini bread was synonymous with summer time. My mom would grow HUGE zucchini in the backyard, and we couldn’t wait to grate it into this delicious sweet treat. I wouldn’t eat zucchini any other way as a kid, and I’m sure all the sugar and refined flour more than negates any nutritional value the squash contributes, but hey, it made me feel better about how much I scarfed down. And my girls seem to think that it counts as a vegetable too. The loaf is usually over half gone before it’s cooled!

The trick was adapting it to gluten-free while still preserving the fluffy crumb and sugary crust that I remember so well from my childhood. I may still tinker with the relative amounts a bit, but I wanted to get this all written down so I don’t forget it for next time.

This recipe makes two standard loaves, or one loaf and 9 muffins.

Zucchini Bread

From my mom’s recipe

  • 1 1/2 cups brown rice flour*
  • 1/2 cup oat flour*
  • 1/2 cup tapioca starch*
  • 1/2 cup potato starch*
  • 2 tsp xanthan gum*
  • 1 Tbsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder*
  • 3 eggs, beaten
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup canola oil
  • 1 Tbsp vanilla
  • 2 cups grated zucchini, densely packed (don’t squeeze the moisture out)
  • optional: 1/2 cup chopped walnuts

*If you don’t need to be gluten-free, substitute 3 cups all-purpose flour for the starred ingredients and reduce baking powder to 1/4 tsp.

  1. Preheat oven to 325 and lightly spray loaf pan(s) and/or muffin tin(s) with soy-free cooking spray.
  2. Sift together dry ingredients into a medium bowl. Set aside.
  3. In a large bowl, whisk together eggs, sugars, oil, and vanilla. Stir in dry ingredients. Stir in zucchini, and nuts if using.
  4. Pour into prepared pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean.

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Double Chocolate Banana Quinoa Muffins.

Gluten-free | Dairy-free | Soy-free | Nut-free

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Look who joined us a week and a half ago!

BabyIsaac-15He’s just perfection. His big sisters are always asking to touch and kiss and look at him; I’ve never seen them so excited about washing their hands!

We’re in the midst of the sleep-deprived, nursing-round-the-clock newborn stage, and I don’t know how it is that I always forget with each kid just how ravenous I get when I’m nursing. Here’s what’s been getting me through the day (and night):

These banana muffins, made with gluten-free brown rice flour blend

These peanut butter balls – the oats and flaxseed are fantastic for milk supply!

My mom’s zucchini bread, in muffin form (recipe coming as soon as I get the gluten-free flours worked out!)

And of course, these new muffins. They’re inspired by this cake, which is quinoa-based and naturally gluten-free, and which we had for both Mother’s Day and Father’s Day this year because we loved it so much. Quinoa is rich in protein, fiber, and iron, making it awesome for perpetually starving nursing moms, so I wanted to see if I could find a recipe that put the chocolate quinoa cake deliciousness into slightly-healthier muffin form. This one adds bananas for more vitamins and minerals, and removes the dairy! Wins all around! I decided to employ the cake recipe’s method of blending the quinoa until smooth in order to give the muffins that same delicious texture.

This recipe makes 1 dozen. Let’s just say I wish I’d doubled it right off the bat; they became such a fast family favorite, I don’t think there’ll be any left for me to snack on at 3am tonight!

Double Chocolate Banana Quinoa Muffins

Adapted from here

  • 1/2 cup gluten-free flour blend of choice (I used King Arthur Measure for Measure–or use all-purpose flour if you don’t need gluten-free)
  • 1/3 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup white sugar
  • 1/3 cup packed brown sugar
  • 1 cup cooked and cooled quinoa
  • 2 large bananas
  • 2 large eggs
  • 1/2 tsp vanilla
  • 1/3 cup Enjoy Life mini chocolate chips
  1. Preheat oven to 350 and spray the wells of a muffin tin with soy-free cooking spray.
  2. Sift together flour, cocoa, baking powder, baking soda, and salt into a large bowl. Whisk in white and brown sugars.
  3. Place quinoa, bananas, eggs, and vanilla in a blender and blend until smooth.
  4. Pour liquid ingredients into dry ingredients and stir until well combined. Stir in chocolate chips.
  5. Use a 1/4 cup triggered ice cream scoop to scoop batter into the prepared muffin tin.
  6. Bake 18-20 minutes or until a toothpick inserted in the center comes out mostly clean.
  7. Allow to cool several minutes, then remove from the muffin tin to finish cooling.
  8. Enjoy!

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Oatmeal Spice Muffins.

Gluten-free | Soy-free | Dairy-free option | Nut-free option

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These muffins remind me a lot of my husband’s favorite “Freedom Puffs,” but are JUST different enough to not feel like a flimsy gluten-free counterfeit. The hearty oat flour creates a firmer bite and the little hint of orange in the batter just adds so much to the flavor! I’ve been having a hard time getting textures right in gluten-free muffins, but these do a great job without requiring extra steps and ingredients. They will definitely be a staple in this house!

Makes about 16 regular sized muffins, or a dozen regular plus a half dozen mini muffins.

Gluten-free Oatmeal Spice Muffins

Original recipe here

  • 3 1/2 cups quick oats (gluten-free)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • optional: 1/2 cup finely chopped pecans
  • 3/4 cup unsweetened applesauce
  • 1/2 cup white sugar
  • 2 eggs
  • 3 drops orange essential oil or 2 tsp orange zest
  • 1 tsp vanilla
  • 1 cup milk of choice
  • 4 Tbsp butter (or soy-free vegan buttery stick), melted
  • 1/3 cup sugar mixed with 3/4 tsp cinnamon
  1. Preheat oven to 350 and grease the wells of your muffin tin(s) with soy-free cooking spray.
  2. Put oats in a blender and blend to a flourlike consistency. Put oat flour in a large mixing bowl and add baking powder, salt, nutmeg, and pecans; stir to combine well.
  3. In a smaller bowl, whisk together applesauce, sugar, eggs, orange, vanilla, and milk.
  4. Add wet ingredients to the dry ones and mix with a spatula until just combined.
  5. Ladle batter into the wells of your muffin tin and bake 14-18 minutes or until a toothpick inserted in the centers comes out clean.
  6. Let cool until they can be handled, then dip the tops in the butter and then cinnamon-sugar mixture.

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My most favorite cookie: Classic Oatmeal Chocolate Chip.

Gluten-free option | Dairy-free option | Soy-free | Nut-free

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Oh, Classic Oatmeal Chocolate Chip Cookies, how do I love thee? Let me count the ways:

I love you before you ever get into the oven. I love you straight out of the oven. I love you 3 days later–though you rarely last that long.

I have loved you dairy-free.

I have loved you with a bit of flaxseed added to the dough when my milk supply was suffering.

I loved you in Switzerland with chopped-up Swiss chocolate bars when we were desperately homesick for something that tasted familiar.

And now, I love you gluten-free.

Suffice it to say, friends, these cookies are favorites around here. And I have made them SO many different ways during SO many different phases of our lives, and they’re always delicious. One of the many things I love about the recipe is how easy and straightforward  it is–almost everything is whole cups or teaspoons, so it dirties fewer utensils and I now have the recipe memorized–so I don’t want to make it too unnecessarily complex with lots of different measurements. I’ve been trying to think of how to best post this recipe with all of the variations we’ve done to accommodate various changes in diet over the years, and I hope that this is the best solution. Bear with me!

Classic Oatmeal Chocolate Chip Cookies

Original recipe here

  • 1 cup (2 sticks) unsalted butter, room temp
  • 1 cup packed light brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups flour
  • 2 3/4 cups old-fashioned oats (if you live in a humid climate, like I do, where cookies are prone to spreading, I’ve found that 2 cups old-fashioned plus 3/4 cup quick oats help the cookies maintain their shape and thickness best)
  • 2 cups chocolate chips (we use half milk, half semisweet)

Nursing variation (has helped me and several friends boost breastmilk supply):
Substitute up to 1/4 cup flaxseed meal for up to 1/4 cup of the oats (quick oats, if using).

Dairy-free variation:
Substitute Earth Balance soy-free buttery stick for butter. Decrease salt by 1/4 tsp. Substitute 1 1/2 to 1 3/4 cup Enjoy Life semisweet mini chips for the chocolate chips.

Whole-grain variations:
Substitute whole-wheat pastry flour for all of the all-purpose flour, or use 1 cup white whole-wheat flour and 1 cup all-purpose flour.

Gluten-free variation:
For the flour, substitute 2 1/4 cups (note the extra 1/4 cup) gluten-free baking blend and ensure that all remaining ingredients are gluten-free. Because we’re always trying to get more fiber into this new gluten-free diet, we use 1 1/2 cups Cup 4 Cup brand all-purpose flour (the blue bag) plus 3/4 cup Cup 4 Cup brand Wholesome Flour (the green bag) because it contains brown rice flour and flaxseed for more fiber.

  1. Preheat oven to 350 and line baking sheets with parchment.
  2. In your stand mixer, cream together butter and sugars. Beat in eggs and vanilla until light and fluffy.
  3. Mix in salt, baking soda, and baking powder.
  4. Add all remaining ingredients and mix until just combined.
  5. Spoon 2-Tbsp-sized balls of dough (I use a dough scoop) onto cookie sheet and bake 10 minutes or until golden around the edges and set in the middle. Cool on the cookie sheet a few minutes before transferring to cooling rack. Makes about 3 dozen.

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Colorful Chicken Veggie Stir-Fry

Gluten-free | Dairy-free | Egg-free | Nut-free | Clean eating option | Soy-free option

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This is a great, easy, adaptable weeknight option for getting lots of protein and colorful veggies with minimal effort! Just include whatever veggies your family likes (or at least will tolerate) and watch them scarf it down!

Colorful Chicken Veggie Stir-Fry

Original recipe here

  • 1 lb chicken breasts, cut into bite-sized pieces
  • 1/4 cup gluten-free tamari sauce (or soy sauce)*
  • 1 Tbsp rice vinegar (apple cider vinegar works great too)
  • 1 tsp sesame oil (optional)
  • 2 cloves garlic, minced
  • 1/4 tsp ground ginger
  • up to 1/4 tsp red pepper flakes
  • 3/4 cup low-sodium chicken broth (gluten-free)
  • 2 tsp corn starch
  • 1 Tbsp grapeseed oil (or other high-heat oil like canola), divided
  • up to 6 cups assorted veggies (I used halved baby carrots, diced red pepper, frozen broccoli florets, frozen peas, and frozen corn–just use what you have on hand. Other suggestions: zucchini, squash, red onion, edamame, etc.)
  • cooked rice, for serving (use brown rice for clean eating)

*For soy-free, try coconut aminos

  1. Combine tamari sauce, vinegar, sesame oil (if using), garlic, ginger, and red pepper flakes in a medium bowl, then add chicken and toss to coat.
  2. Marinate 10 minutes in the refrigerator, then drain, reserving marinade in a measuring cup. Add chicken broth, then whisk in corn starch until smooth.
  3. Heat 1 tsp oil in a large wok or nonstick skillet over medium-high heat. Add chicken. Stir-fry until cooked through. Set aside.
  4. Increase heat to high and add remaining 2 tsp oil to wok. Add veggies in order of how long they take to cook: carrots obviously are first, then broccoli, then smaller veggies. Remember frozen veggies take less time to cook. Stir-fry until crisp-tender; do not overcook, as they’ll continue to soften when you add the sauce.
  5. Add chicken and sauce, then stir-fry until sauce has begun to thicken, 2-3 minutes.
  6. Serve over cooked rice.

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Going Gluten-Free: Super-Easy One-Skillet Chicken with Cilantro-Lime Black Bean Rice.

Gluten-free | Dairy-free | Soy-free | Nut-free | Egg-free

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My middle daughter (the strawberry gelato aficionado from my last post) was recently diagnosed celiac just before her 5th birthday. Over the past couple of months, I’d noticed some changes in her that worried me: she was sleeping later than either of her sisters, but was still tired all the time, wearing out much more quickly than usual. She complained often of belly pain and growing pains, she had circles under her eyes, would often get unexplained low-grade fevers, and she was much more easily irritated. So I called our pediatrician’s nurse line and expressed my concerns, asking if we could get some blood work done before her 5-year checkup. The doctor wanted to see her right away after hearing the symptoms I was describing, and ran a full panel for everything from mono to anemia, diabetes to liver dysfunction, cancer to celiac. Her celiac numbers were astounding, and we were referred to a GI specialist right away. At that visit, she weighed in at 34 pounds. 5 days before her 5th birthday. Being in the 90th percentile for height. Her dot was 2 full inches BELOW the BMI curve. I knew something wasn’t right, but I wasn’t prepared for that shock.

As you know from my MSPI posts, we’re no strangers to accommodating dietary changes, but as hard as it was do avoid dairy and soy, I knew that it was temporary; I only had to cut them out for 6 months until my baby’s stomach was strong enough to get it through my milk, and my now-almost-3-year-old grew out of it at 18 months. Being told that celiac was a change for life–and an autoimmune disease, no less–and that she was so malnourished as a result of the malabsorption that we were one step away from a feeding tube, was a LOT to take in. (Keep in mind we’re also expecting baby #4 in 2 months, are getting a house ready to sell, and are building a house.)

But my pity party is over (for the time being) and now I’m setting to work researching recipes and finding gluten-free snacks that my pickiest eater (of course it WOULD be my pickiest eater) will eat so that she can catch up to her growth curve.

I’ve had some success adapting some of her favorites of my old standbys (I’ll do a separate post about those), but while I have the time before Baby comes, I’m trying to expand my repertoire of naturally gluten-free meals that are easy and don’t require the separate pots and pans needed to prevent cross-contamination (I told you it’s a lot to take in).

If you’ve been around for awhile, you already know what big fans we are of the many variations of chicken-and-rice dishes, but one of the challenges of gluten-free eating is finding ways to keep the fiber content up when we’re so used to eating whole-wheat almost everything. So I love that this easy one-skillet meal mixes the beans right in with no effort!

One-Skillet Chicken with Cilantro-Lime Black Bean Rice

Adapted from here

  • 1 Tbsp olive oil
  • 4 boneless skinless chicken breasts (or use skin-on thighs like in the original recipe)
  • salt and pepper
  • 2 cups low-sodium chicken broth (make sure it says “gluten-free”)
  • 1/2 cup water
  • 1/4 tsp salt
  • 1/2 tsp cumin
  • 4 cloves garlic, minced
  • 1 cup jasmine rice
  • 1-2 Tbsp (I used 1 1/2) fresh-squeezed lime juice (can be bottled; I add a drop of Lime essential oil to mask the bottled taste)
  • 1 1/2 Tbsp dried cilantro (or 1/4 cup fresh chopped)
  • 1 can black beans, rinsed and drained
  1. Heat a wide, deep skillet with lid on medium-high and add the olive oil. Swirl to coat the bottom of the pan. Season both sides of the chicken with salt and pepper, then lay them face down in the pan and brown 4 minutes–careful not to burn.
  2. Turn chicken breasts and brown on medium heat 2 more minutes. Remove to a plate (they won’t be done through yet).
  3. To the same skillet, add chicken broth, water, salt, cumin, garlic, and rice. Stir to incorporate and bring to a boil. Place chicken on top, making wells in the rice for each chicken breast, reduce heat to a simmer, cover, and cook 15 minutes or until rice is tender, moisture is absorbed, and chicken is done through.
  4. Remove chicken to a plate and add lime juice (start with 1 Tbsp), cilantro, and black beans. Taste and adjust amount of lime juice. Then place chicken breasts on top to serve.

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Clean Crock Pot Chicken Cacciatore.

Dairy-free | Soy-free | Nut-free | Gluten-free option | Clean eating

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Fresh, light, kid-approved, and ready straight from the Crock Pot at dinner time–my kind of recipe for a busy ballet evening! This recipe uses components of a couple different ones: a friend’s and one that I found online that used fire-roasted tomatoes, which I’ve fallen in love with since discovering the Beef Curry recipe that inspired mine on here.

One of my favorite things about this is that I can just throw frozen chicken breasts in here if I’m short on time! They don’t turn out quite as fall-apart tender as fresh ones, but no one else has been able to tell the difference, and the time saver is worth it to me!

Clean Crock Pot Chicken Cacciatore

Adapted from here and a friend’s recipe

  • 28 oz. canned diced fire roasted tomatoes
  • 4 chicken breasts (frozen if needed)
  • 1 yellow onion, large dice
  • 1 red bell pepper, large dice
  • 2-3 cloves garlic, minced or finely chopped
  • up to 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1-2 Tbsp balsamic vinegar
  • 3 oz (6 Tbsp or half of a 6-oz. can) tomato paste, in approx. Tbsp-sized dollops
  • 1 tsp dried oregano
  • up to 1/4 tsp red pepper flakes
  • 1/4 cup chopped fresh basil
  1. Spread 1/2 cup of the canned tomatoes in the bottom of your slow cooker.
  2. Layer remaining ingredients on top, in order listed.
  3. Cover and cook on low 6-7 hours.
  4. Before serving, prepare pasta of choice (we use whole-wheat short pasta) according to package directions.
  5. Just before serving, gently stir cacciatore, then spoon on top of pasta. Top with parmesan cheese, if desired.

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