I have a new love and it’s replacing and old love because sometimes the heart wants what the heart wants. Mine? It wants to dive into a big bowl of pasta. I’ll inspiralize until I die – but sometimes you just need that pasta. So – you eat the gluten, you pay for it later, ya feel me? Y’all – it doesn’t have to be this way…enter, Miracle Noodles!
A creamed spinach recipe – you’re probably thinking one of two things:
- “Creamed.” Yeah Amy, like that is healthy – right? Ha-ha.
- Spinach. Ew. Why?!
But when your friend is a chef, sends you this recipe from her catering company I mean you gotta do it? Right? And maybe even hide some veggies in there too.
I would like to discuss a very important topic with you – bagels. I feel like I am very new to the bagel game – because I had my first “New York Style” Bagel last weekend, in Florida. Apparently the water is different – so the folks at this bagel joint infuse their water with the same molecular structure as NYC water and ya’ll – you REALLY can taste the difference!
School is almost back in session and all the throwback pics are coming through my timehop from dormlife – man, those where the days (VS for life!). I was fortunate enough to live right by the cafeteria, so could easily run in and grab a bite to eat before class, but then the weekends would strike – and “Umph” (the nickname for our dining hall) would be closed.
Enter my greatest discovery ever in the history of my college studies (aside from Hyperbole 😉 ) – MUG CAKES!
Imagine it, making a cake with just a spoon, coffee mug, and a few ingredients that you could easily stash in a dorm pantry cubby, and a few ingredients you could get well – anywhere! I’ve made anything from mug cookies, brownies, cakes and now…muffins!
Being allergen-friendly and gluten free, this can pose some difficulty some 10 years (10 years?!) after those dorm days – but after adapting this recipe from The Plant Paradox this will definitely be a quick staple in our breakfast routine. Believe me, when you can’t find bread that won’t upset your tummy, having a warm muffin in the morning – it’s basically heaven. And – you can read more of the cute sayings that are on your mugs!
This recipe serves 1, and is completely Plant Paradox Phase 2 and 2B mindset compliant (so ya know that’s my sweet spot!) – what’s really nice is the batter holds up well enough in the fridge to mix up 2 at a time, and you can save, or share one.
Gluten Free Mug Muffin Cake
serves 1, adapted from The Plant Paradox
- 1 tablespoon coconut oil, melted
- 1 tablespoon EVOO
- 1 tablespoon tap water
- 1 tablespoon coconut flour
- 1 tablespoon almond flour
- 1 stevia packet (or sugar packet)
- 1 pinch sea salt (about 1/4 of a salt packet)
- 1/2 teaspoon baking powder
- 1 egg (pastured if you can get it)
- Chocolate – add 1 teaspoon cocoa powder
- Key Lime – add 1 teaspoon key lime juice
- Lemon – add 1 teaspoon lemon juice
Dump all ingredients in a coffee mug (at least 8oz large).
Pro tip: heat your tablespoon measuring spoon under hot water to melt your coconut oil when you scoop it out of the jar – or put that in the mug first and microwave about 10 seconds.
Mix vigorously with a fork (not a spoon – it makes it fluffier) until the egg is nice and incorporated. Let sit for 1-2 minutes so it rises slightly. Microwave on high for 90 seconds. Serve immediately 🙂