Healthy Lemon Muffins

It's that time of year again. School and all of it's associated activities are in full-swing and I'm sure most of you are as busy as I am! So here's a little treat to keep you healthy and happy: Lemon Muffins. They are filled with omega-3 essential fatty acids, antioxidants, and fiber...and they taste great!

Ingredients
1/2 cup brown rice flour
1/2 cup ground flaxseed meal
1/2 cup coarsely ground oat flour
1/2 t baking soda
1/2 t cream of tartar
1/2 t salt
3 eggs
3/4 cup sugar
2 T margarine or butter, softened
1 t vanilla
1/2 t grated lemon rind
1/4 cup lemon juice

Directions
Preheat oven to 350 degrees F. Lightly spray a 12-cup muffin tin with cooking spray.

In a large bowl, combine flours, baking soda, cream of tartar, and salt. In a separate bowl, mix eggs, sugar, butter, vanilla, lemon rind, and lemon juice. Pour wet ingredients into dry ingredients and mix until smooth.

Spoon muffin batter into muffin tin. Bake at 350 degrees F for 18-20 minutes. Cool and serve.

Quick Chocolate Glaze

It's somebody's birthday and she wanted an ice cream cake. I used a gluten-free boxed mix for the top and bottom layers (chocolate) and Breyer's Neopolitan ice cream for the middle layer. Once I had the cake assembled I was in a quandry about the frosting. So I threw together this Quick Chocolate Glaze and - voila! - the cake was properly finished. It is sitting in my freezer just begging for a sliver to be cut out for tasting. No one would notice, right? Right? Okay, maybe one little person would notice. Alright, I'll keep my paws off...for now!

Ingredients
1/2 cup coconut milk
1 cup mini semi-sweet chocolate chips
1 T cocoa powder

Directions
Heat milk and chocolate chips in a small saucepan on low heat, stirring constantly. When the chocolate is melted, stir in cocoa powder until smooth. Remove from heat and let cool for 5-7 minutes.

Pour all glaze on top of cake. (I used a 9-inch round cake.)

Using the back of a spoon, spread glaze evenly over surface of cake, allowing some to drizzle down the sides.

Refrigerate to cool.

Cherry Chocolate Chip Ice Cream

This is my new favorite dessert. My daughter thinks I could sell it - it's that good! It tastes like a decadent treat, full of creamy flavor and bits of chocolate. Cherries are a terrific source of Vitamin C and antioxidants. Plus, they are naturally sweet. This is one you don't want to miss. Don't forget to leave a comment to let me know how you liked it!

Ingredients
1 cup frozen dark red pitted cherries
1/2 cup vanilla almond milk
1 T mini semisweet chocolate chips

Directions
In a high-powered blender, mix frozen cherries and vanilla almond milk until partially smooth. Add chocolate chips and mix for 10-20 seconds more. Serve immediately. Makes 1 serving with 215 calories

Coco-Oat Date Cookies

It has been a month since I last posted. Between family vacations and end-of-summer activities, I've been busy! But not too busy to whip up these enjoyable cookies. Each bite has a taste of coconut, dates, oats, and spices. It may be like a furnace outside but it's never to hot to warm your kitchen with freshly-baked cookies.

Ingredients
3/4 cup Smart Balance, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 t vanilla
2 cups gluten free flour blend
3/4 t baking soda
3/4 t salt
1 t cinnamon
dash nutmeg
1 1/2 cups whole oats
1/3 cup flaked coconut, sweetened
4 dates, coarsely chopped

Directions
Preheat oven to 375 degrees. Soften Smart Balance, add sugars, and cream until smooth. Beat in eggs and vanilla. Combine flour, cinnamon, nutmeg, baking soda, and salt. Stir in oats, coconut, and dates. Drop by rounded teaspoonfuls onto greased baking sheet. Bake 10-12 minutes. Makes 2 1/2 dozen cookies.

Chilled Rhubarb Soup

Let me say it: I love rhubarb. I love it's pink ruby color. I love it's tart sweetness. I love it's delicate cooked texture. I love rhubarb pie, rhubarb crumble, rhubarb cake, and rhubarb ice. But the thing that takes me back to my childhood is the cool, sweet and sour deliciousness of the rhubarb soup served right before my chicken dinner at Mrs. Knott's Chicken Dinner Restaurant. I have fond memories of  sitting with my family in the homey hustle and bustle of this southern California landmark. So when I heard that my local Sprout's had a crop of fresh rhubarb in I rushed right over and bought enough to make my rendition of Mrs. Knott's soup. Enjoy!

Ingredients
4 cups chopped rhubarb
1 cup sugar
2 cups water

Directions
Clean rhubarb stalks. Trim ends and chop into a medium dice. Place rhubarb and sugar in a large pot and toss to evenly coat rhubarb with sugar. Let stand for 1 hour. Add water and bring to a boil. Cover and simmer on low heat for 5 minutes. Remove from heat. You may lightly puree the soup at this point if you would like a smoother texture. It also turns the soup to a beautiful pink hue. I always make sure that a few pieces of rhubarb are left for variety. Chill and serve cold.

Creamy Pasta and Chicken

Ingredients
16 oz. brown rice pasta shells (i.e. Tinkyada)
3 thin sliced chicken breasts, organic (about 1/2 pound)
1 cup almond milk, unsweetened
3/4 cup chicken broth
2 T potato starch
1/4 cup crumbled goat cheese or fresh Parmesan cheese (optional)
3/4 t. salt
1/4 t. pepper
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. celery salt
1 t. dried parsley
1 cup green peas (thawed if frozen)

Directions
Cook pasta shells according to package directions.

While the pasta is cooking, brown chicken in skillet.  Spray skillet with cooking spray. Sprinkle chicken with salt and pepper and cook for 4 minutes on each side on medium-high heat. Remove chicken from skillet and reserve drippings.

Whisk together almond milk, chicken broth, and potato starch. Stir in cheese, if using. (Note: Goat cheese is known to be easier to digest than cheese made from cow's milk.) Add to chicken drippings in skillet and bring to a boil, stirring constantly, for two minutes. Remove from heat and add seasonings.

Cut chicken into bite-sized pieces and add to cooked pasta. Add peas. Toss all with cream sauce until well-coated. Garnish with fresh parsley and serve. Makes 6-8 servings.

Summer Fruit Cobbler

Nothing says summer like peaches, cherries, and blueberries. Combined in this wholesome cobbler, their flavors shine through and are a satisfying ending to summer cook-out. Plus, the topping is fabulous with whole grains and the nutty-goodness of pecans. This is sure to be a crowd-pleaser!

Ingredients
Fruit Mixture
12 oz. cherries, pitted*
1 peach, diced large
1 nectarine, diced large
1/4 cup blueberries
1/4 cup sugar

*If you are using frozen fruit thaw completely before assembling cobbler.

Topping
1/2 cup Smart Balance, softened
1/2 cup brown sugar
1/2 cup whole grain oats
1/2 cup ground flaxseed
1/2 cup tapioca flour
1/4 cup pecans, chopped

Directions
Preheat oven to 350 degrees F.

Lightly grease a 2-quart baking dish.

Place fruit in dish and sprinkle with sugar.

Blend softened Smart Balance, brown sugar, oats, flaxseed, and tapioca flour. Sir in pecans. Drop by spoonfuls on top of fruit mixture. The topping will not completely cover the fruit. This allows the fruit to bubble through while baking.

Bake at 350 degrees F for 30 minutes. Cool and serve. Makes 8 servings.