This week marks my FOUR year blogiversary — can you believe it?
In case you missed any of these this past year, here’s your chance to revisit:
- Mexican Lasagna became a family favorite.
- I made front page of the food section!
- And I was on the news! (go make the soup and biscuits ASAP!)
- I took 3rd place in a cookie contest this breadmaker was one of my prizes — make this bread!
- These “anything goes egg cups” have been on continuous rotation on our breakfast menu.
- We welcomed our little Lincoln into our family!
- I’ve been teaming up with the Pairdd team — do yourself a favor and order for this week!
What’s to come this year:
- Videos — I feel like we should have more videos, yes?
- More “Gluten Free in MKE” restaurant reviews — where would you like me to visit?
- Being here more often. (I hope) Between house hunting, moving to a temporary condo, and getting a new pup… I’ve been taking some time to tune into real life, but I miss being here, so I plan to post more often.
Now let’s CELEBRATE!
CHAI BANANA NUT MUFFINSadapted from Cooking Light
What you need:
3 ripe bananas
1/2 cup Greek yogurt
4 tablespoons butter, softened
1/2 cup coconut sugar (regular or brown sugar will work as well)
12 oz GF flour mix — I used Jules GF Flour mix
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon vanilla
1/2 cup walnuts, optional
What to do:
Pre-heat the oven to 350 degrees. Line muffin tins with muffin wrappers or grease with butter or coconut oil.
In a medium bowl, whisk together flour, baking soda, salt, and spices. Set aside.
Mix bananas, yogurt, butter, and eggs in a large bowl. (I use a stand mixer.) Add in sugar and vanilla, mix to combine all ingredients well. Slowly add flour mixture to the wet ingredients and mix well. This is a pretty thick batter, so you can use a cookie scoop to drop batter into muffin cups, filling them about half full.
If you choose to make them chai banana NUT muffins, just lightly push the walnut pieces into the tops of the muffins. You could also mix these into the batter before filling the cups. If you’re feeling fancy, sprinkle some of the coconut sugar or brown sugar on top as well.
Bake at 350 for about 15 minutes, or until a toothpick comes out clean. Times may vary depending on how full you filled the cups.
[try to] Allow to cool, then serve warm with a little butter or a simple glaze. (just combine powdered sugar with water or milk and a dash of vanilla — add water bit by bit until you get the consistency you’d like)
NOTES from SARAH:
- I don’t like my muffins too sweet, so you’ll notice there is only a half cup of coconut sugar used — feel free to up your sweetener if you’d like, also adding the glaze will sweeten things up.
- They are just as good without the nuts, I did half with half without.
- I also made a batch of my pumpkin spice cookies with rumchata cream cheese frosting this weekend — add those to your baking roster as well.
This recipe makes 12 regular muffins plus some — meaning you can make a couple more regular size muffins, a bunch of mini muffins, or find a cute baking dish (like this blue one from my mamasita) and grease it up and add the rest of the dough. I also suggest a candle. Any day, not just on your blogiversary. Celebrate the little things.
What would YOU like to see here in the upcoming year? More recipes, real life stories, converting of family faves, restaurant or product reviews? You tell ME what you’d like to see more of.
My blogiversary coincides with my brother’s birthday each year — happy birthday, Jamie!
We all need a couple of recipes up our sleeves that we can whip up in no time. No thought required. You can head to the store and not even need a list.
Three simple ingredients:
- jalapeños, cut in half lengthwise and remove seeds and membrane with a spoon
- cream cheese, softened
- bacon, cut in half or thirds, depending on length (you want the pieces to wrap all the way around)
Let’s make Jalapeño Poppers!
The Angry Orchard cider is of course optional, but does enhance the flavor — it’s just a beverage on the side, don’t worry, it’s not going IN the poppers.
No quantities for this one — that’s the beauty of it. You can make a small plate full or a platter full. (FYI: we typically use 10 jalapeños or 20 halves, 10 pieces of bacon cut in half, and 1 package of cream cheese, just to give you an idea. Just add on to that to feed the crowd.)
Spoon the softened cream cheese into the jalapeños. Go ahead, be generous here.
Wrap them up tight with the bacon and secure with a toothpick. I won’t lie — this wasn’t my best work, they should be totally covered so when the bacon shrinks up on the grill, you don’t have cream cheese everywhere!
Put them on the grill (avoiding direct heat/flame) and cook those little buddies until the bacon is nice and crispy. Be patient, it will take 20-30 minutes.
*Try* to wait until they are cool to dig in.
PS: Mamasita says she only makes them with herb cream cheese now — she’s always thinking. Feel free to add your own fresh herbs to the cream cheese!
Sarah & Lincoln
I’ll let you in on a little secret.
Many of our evenings are spent in the kitchen, you guys know that, that’s not the secret — we make a couple cocktails, find our chill Pandora station, apron on, (for me at least, the husband doesn’t wear the one I got him.) and then we do our thing. Find fresh ingredients in the fridge and see what we can come up with.
The secret? I don’t actually like to go get the ingredients at the store.
I sometimes joke to the husband that I wish someone would just drop by with a bag full of everything and we go from there.
That’s where Pairdd comes in.
It’s like my wish came true!
Pairdd is a new company in Milwaukee that is going to make our gluten-free lives easier — and we could use a break sometimes, am I right?
Their concept is simple:
- YOU select a gluten-free recipe from their website. (this week they are featuring MY recipes, which is beyond exciting!)
- THEY do all the shopping and measuring and deliver it right to your door! (my favorite part)
- YOU follow the simple step-by-step recipe in your kitchen and make a gourmet meal.
AND… as my lovely readers, you can use the code CITC50 to save 50% on your order to be delivered on Tuesday! (that is one amazing meal for just $15)
Let me tell you how fun it was to have all of the ingredients to one of our favorite, easy-peasy skillet meals show up at our doorstep to taste test!
(see, wishes DO come true!)
Want to see how it turned out?
SIMPLE SHRIMP SKILLET with SMASHED CHIVE POTATOES
Looks good, doesn’t it?
Fresh ingredients. Real food. Delivered to your door. You just have to pick the Pandora station (the Jack Johnson one is perfect for cooking) and the apron and leave the rest to Pairdd.
But I didn’t think the 50% discount was enough. (although please do place an order as well — you won’t regret it, and it is an amazing price for what you’re getting!) I wanted to offer you a FREE PAIRDD MEAL on me!
That’s right, a meal on me — just leave a comment below letting me know which of the two recipe choices from this week you would choose. Stop over at their site: www.pairdd.com to see the recipe options, then come back and leave a comment with your choice.
Want BONUS entries? Your name will be entered again for each item you complete below. Leave a separate comment for each item. (be sure to leave your email address in your comment so I can contact you!)
- LIKE Celiac in the City on Facebook and leave a comment telling me you did.
- LIKE Pairdd on Facebook and leave a comment telling me you did.
- SUBSCRIBE to my posts via email, just use the box on the upper right corner of the blog. (Google Reader is sadly gone and I wouldn’t want you to miss a post!)
- FOLLOW Celiac in the City on Twitter and leave a comment telling me you did.
- FOLLOW Pairdd on Twitter and leave a comment telling me that you did.
Starting a new photo challenge over on Instagram for June: “30 Days of ABC.” This one is pretty flex.
I started off in order yesterday and then we’ll see where the month takes me.
A is for AWAKE. Early birds. Me and little guy. (A is also for Adventure.)
Want to join us? Just follow along with me: celiacinthecity and use hash tag #30daysofabc. (And leave a comment on a photo so I know you’re a GF friend following along!)
Today… B is for BLUEBERRY.
Blueberry Streusel Muffins
Adapted from Pamela’s Muffin Recipe
3/4 cup milk of choice (water works too, if dairy free)
2 teaspoons vanilla extract
2 1/2 cups of your fave GF flour blend (I used Pamela’s baking mix, they have it up north at the local store!)
1/2 cup sweetener (sugar, honey, maple syrup)
1 heaping cup fresh blueberries
Mix all ingredients in a medium bowl, adding blueberries at the end. Spoon into greased muffin tin, filling the cups about 2/3 full.
For the streusel
1/4 cup GF flour (I used Pamela’s Artisan mix)
1/4 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons cold butter
Combine flour, sugar, and cinnamon. Cut in the cold butter using a fork, until mix is crumbly.
Top each 2/3 filled cup with a heaping tablespoon of streusel topping and bake at 350 for about 20 minutes, or when they turn golden brown and a toothpick comes out clean.
The artisan blend was easy to use for the topping, but last weekend it was a flop for the pancake recipe on the bag — not sure what went wrong where, but we ended up with rubbery pancakes. (we use the baking/pancake mix often, so it was disappointing)
This made 16 muffins for me, but you can fill them nice and full and get a dozen uniform size muffins.
Tomorrow is C, for coffee I’m guessing, which is the perfect pair for these muffins.
We’re off to explore…will check in again when I can!
Hi. Hello. Hola.
How are you?
Where have you been?
Wait, where have I been? (on Instagram mostly… join me: celiacinthecity)
Let me tell you guys, things have been craaaaazy around the Nielsen household this past month.
We’re moving. To a temporary condo. With a puppy. But currently living up at the cottage in the northwoods of Wisconsin. With our puppy. We’re house hunting. We need a yard. For our puppy.
Did I mention we got a puppy?
Now I get the term furbabies — until we have babies of our own, this little guy will be getting all of my bottled up unconditional love.
He’s as much work as we expected and then some, but he has also brought JOY to our lives.
While we’re “roughing it” up here, we’ve had visitors….
The bubbas! (big fans of the hammock — who isn’t?!)
We take nap time seriously around here.
Grilled flank steak with our secret marinade. (*update: it’s not a secret anymore, you can get it in one of the gluten-free boxes from Pairdd!)
Local asparagus makes me smile. Have you ever “hunted” for asparagus? We used to go out and cut asparagus in the ditches every spring while growing up in Minnesota, with our grandpa and grandma. My mamasita makes a mean creamed of asparagus over toast. How are you cooking up this seasonal favorite?
And the pasta salad? You should make it tonight. Just cook your favorite GF pasta (we used Jovial) and top it with either store bought or homemade Greek Vinaigrette dressing, feta cheese, kalamata olives, and cucumbers. It was a hit, even with the kiddos.
We used leftovers for “Anything Goes Egg Cups.” Really, you can use anything. And if you don’t have meat to put in the bottom, you can just scramble all the ingredients.
I’ve been taking part of a “100 Days of Workouts” challenge with some girlfriends — it’s now day 68 and still going strong.
He’s on his way into town now with dad so we can test out the leash. Wish me luck. And stay tuned, I’ll check in when I can — when the internet is available, when the moving is over, and when we can get back to the kitchen together. I’ve been wanting to make Blueberry Mojito Muffins… who’s with me?
EnJOY your day.
xoxo Sarah & Lincoln
Our 4th Annual Team Gluten-Free Walk is coming up on Saturday, May 18th.
I need YOUR help.
I’ve vowed to GET A GRAND for the Celiac Disease Foundation – yes, $1,000 by May 18th. (and I’ve got a ways to go)
That’s where YOU come in.
Let’s make this happen.
The sun is out. (at least for now)
And I need you.
Every little bit helps.
Can you help me make it happen?
DONATE TODAY by clicking HERE!
Thank you in advance, my friends.