These cornbread muffins are fantastic served with butter or jam, but are also amazing with just about anything. I enjoy them with soups and I used them to make my cornbread stuffing for Thanksgiving this year. Slightly sweetened and oh so delicious!
1cupcornmeal or masa harina
1cupwhole wheat flour
1cupunsweetened non dairy milk
1tablespoonapple cider vinegar
3tablespoonscoconut oilnot melted
1largeegg or vegan egg replacementsee note
2tablespoonsdark brown sugar
Preheat your oven to 375F (190C or gass mark 5). Also add your paper liners to your muffin tin or grease VERY well.
In a large mixing bowl add all of your dry ingredients including your sugar and mix well with a whisk. You don't want lumps of flour or leavener. When they're all mixed add your coconut oil. My house wasn't hot enough for it to melt, but if yours is I recommend popping it in the freezer for 15 minutes or so to firm up. You want to whisk it until there batter has small lumps.
In a small bowl or glass mix together your egg and vinegar. If using flax or chia eggs you can add this also. If using a powder, do not mix this until the end.
Once your oven is preheated (and NOT before) mix your wet ingredients into your dry and add your 1/2 cup of HOT water. Divide equally between muffin cups. I recommend 80% full to give a nice rounded top. This method will yield 13 muffins.
Bake until a toothpick inserted into the center comes out clean and the tops are slightly golden. Between 25-35 minutes. Remove from the pan to cool. Enjoy!
Flax or chia seeds work fine as egg replacements, as well as powders (use according to box directions)
Calories reflect use of real eggs, obviously fat would be lower if using replacement.
I use a brand called pure via (not sponsered) for my stevia and the packets equal 2tsp of sweetness so adjust accordingly, however MOST brands are interchangeable. If using a pure stevia powder (no extra additives) use the tiny scoop provided. TRUST ME it's enough.
I use masa harina for the digestibility factor, but regular cornmeal does work fine.
Also, you may substitute 2 Tablespoons of coconut oil for 1/2 cup applesauce. Do not replace all the oil; the texture will not be as good.
Serving Size 1 muffin
Servings Per Container 13
Amount Per Serving
Calories 110Calories from Fat 37.8
% Daily Value*
Total Fat 4.2g6%
Saturated Fat 3.1g16%
Trans Fat 0g
Total Carbohydrate 15.8g5%
Dietary Fiber 1.9g8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Please note nutritional information is provided as a guideline ONLY and can vary greatly depending on ingredients used. TY!
When I lived in Omaha I used to go to the South side all the time to a tiny little tienda that was well known for their beans, salsa, and their rice! Now that we've moved to Chicago I find myself missing home; tonight was one of those nights. So I decided to suck it up and make some Mexican rice! It tasted just like the one from the store and it just warmed my soul. I hope you enjoy!
1cupof long grain rice
2 1/2tablespoonslardor a neutral flavored oil
2cupschicken stockunsalted (water is okay too!)
1teaspoongarlic powderor to taste
1/2teaspooncuminor to taste
1/2a large white onionfinely chopped
150gfrozen mixed peas and carrotsI used pictsweet brand
salt to taste
In a large pot with a tight fitting lid, add your lard/oil and get it heating over medium-high heat. Rinse your rice under warm water VERY well until the water runs clear. Shake off all extra water.
When the oil is hot, but not smoking, carefully add in your rice and stir to coat with oil. Continue to stir the rice every so often until the rice goes from clear to milky in color. Do NOT let the rice burn it will be become very bitter.
Add in your onion and stir well. Cook until the rice just starts to brown. Add your carrots and peas, then add in your tomato paste. Thoroughly mix in the tomato paste so there are no clumps.
Once you remove the lumps add in your chicken stock (or water) in two portions to ensure your tomato paste mixes properly.
Add in your garlic powder, cumin, and salt. Put the top on and boil on medium-high for 5 minutes.
After 5 minutes remove the cover, stir thoroughly, and replace the cover. Turn down heat to a simmer and cook for 25 minutes minimum.DO NOT REMOVE THE LID. It's tempting to stir and oogle over your delicious rice, but you must resist temptation.
After 25 minutes test the rice, adjust the salt, and if need be continue to cook until the rice is done. This rice is more on the dry side, so don't be alarmed. Once finished turn off the heat, stir well, and let sit 5 minutes before serving.
To reheat rice add into preheated pan on medium-high and mix for 2 minutes. Then add a spoon or two of water and cover. Cook for 2 more minutes and mix. Rice should be soft like when it was fresh!
If making vegan/vegetarian I recommend refined coconut oil for best results.
I fell in love with the beef stew at a local place called King Kong. After many attempts, I've come up with this recipe, and I think it's as good or better!
Serves: 8 servings
2½ pounds cut up gold potatoes
1 kg (about 2 pounds) beef chuck, cut into ½ inch pieces trimmed of the fat
1 15 ounce can north beans, rinsed and drained well
1 medium onion, diced
1 6 ounce can tomato paste
approx 3 liters (quarts) water, or more, see recipe
1 tablespoon Ghee (see note)
½ teaspoon salt, as needed, optional
4.00 cup drained, Green Beans, Fresh Cut Rinsed and Drained
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon black pepper, or to taste
Prepare all your ingredients ahead of time. Finally dice your onions, cut your potatoes into ½ inch cubes and soak in water til using (this helps prevent oxidization), cut your beef into ½ inch pieces, rinse your beans well, drain your green beans, and mix your tomato paste with all your seasonings. This helps prevent clumps of seasoning in your stew.
With your pot over medium-high, saute your onions til it softens and just starts to brown, this should take about 3-5 minutes. Then add your beef and stir it around. If you want you can brown your beef, but it isn't required. Add enough water to cover your beef by a few centimeters, or about an inch. Add salt now if desired.
Cover, reduce the heat, and boil until the meat is tender. Anywhere between 30-60 minutes. Check on it every so often and add a bit more water if needed so it doesn't boil dry. After meat is tender add your potatoes and enough water to color by a few centimeters or an inch. Boil the potatoes until fork tender, about 15-20 minutes.
At this point add the rest of your ingredients, making sure to dissolve all the tomato paste and seasoning. If you want to, boil your soup down more until it thickens like mine. Adjust the salt and pepper and you're done! This soup only gets better in the fridge the next day and is excellent over toast, cornbread, or plain ole rice. Delicious and a sure fire recipe!
Any type of onion or any type of potato can be used, I just prefer sweet onions and yukon gold potatoes. If you don't have ghee you can use olive oil or use ½ tablespoon oil and ½ tablespoon butter for the same rich taste
This ice cream recipe is very versitile and yummy! It's Dairy Free, Vegan, Paleo / Primal friend AND is no sugar added.
Serves: 1 serving
⅓ cup coconut cream or ½ cup coconut milk
⅔ cup water (or ½ cup water if using coconut milk)
100g banana, frozen
40g blueberries, frozen
20g raspberries, frozen
90g strawberries, frozen
½ teaspoon vanilla extract
A high speed blender like a Vitamix OR a decent food processor
Add your coconut cream (or milk) to your blender, add enough water to equal 1 cup of liquid. Add in the rest of your ingredients.
Blend on medium speed using plunger if needed (or scrap the sides down if your blender doesn't use a plunger). If using a food processor, pulse several times, scraping down the sides as needed. Blend until creamy and smooth.
Serve immediately or you can stick this in the freeze for 30 minutes to firm up more if desired.
This paleo/primal approved chili is naturally sweet and delicious. It has a good amount of carbs and is super filling! It even tastes great the next day.
Serves: 6 servings
1 pound ground beef
2 tablespoon lard
1 large onion diced or 10 ounces green onions (reserve some tops)
2 pounds sweet potatoes cut into 1 inch cubes
1 lb carrots cut into ½ inch slices
1 lb finally slices celery
2 14.5 ounce cans of diced tomatoes in juice (you can use tomato puree also)
2 cans of water (use the tomato cans)
2 cups chicken stock or beef stock
1 bay leaf
1 teaspoon fennel powder
1½ tablespoon chili powder (you can use up to 4 tablespoons if you wanted it hotter)
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon fish sauce (optional but suggested!)
salt if needed
In a large pot heat your lard (or other cooking fat) over medium high heat. When it's fully heated add in your onions. If you're using green onion (spring onion) reserve the green tops for later. Cook for about 2 minutes, then add in your ground beef. Break it up a little and add a lid to the pan for easier cooking. If you need to you can add a few splashes of water. Let this cook for 3 or so minutes.
After 3 minutes break up your meat into smaller pieces, a nice trick is to use a potato masher for this. When you're happy with the thickness, add in your potatoes, carrots, celery, canned tomatoes + the water, chicken or beef stock, and your 1 bay leaf. Stir well.
Put your lid on and bring to a boil. Once boiling, reduce heat to medium and boil for 40-60 minutes or until a fork goes into the carrots and potatoes with very little resistance.
After the chili is done, add in the rest of your spices, fish sauce, and salt is needed. I suggest taking a little of your liquid and mixing these in a bowl and adding into the chili mix to prevent lumps in the garlic powder, but it's not that big of a deal. Adjust the chili powder to your taste.
You're done! I got 6 servings out of this, about 16 ounces per bowl. The fish sauce isn't required but it's a natural source of umami and really kicks the chili up a notch.
Fattier beef is preferred in this recipe. All I had was 96% lean so the fat calories are way down for nutrition, if you use 80% it would be better!
You CAN use a slower cooker (I haven't done it yet though), my guess is 6-8 hours on low or 4-6 hours on high.
Please note that you want the bare minimum of liquid here, this is going to be a very hearty chili!