Super Green Spring Salad

Super Green Spring Salad // Big Eats Tiny Kitchen

It’s spring! And my garden is blooming and booming. I’ve been eating this Super Green Spring Salad every chance I get since all of the ingredients are directly from my garden… delicate lettuce, baby kale, bright broccoli with pretty tiny yellow flowers, crisp sugar peas, mint, chives. This salad is less of a recipe, and more of a throw-together spring green treat!

Super Green Spring Salad // Big Eats Tiny Kitchen

Super Green Spring Salad // Big Eats Tiny Kitchen

But, I should pause and preface this delicious garden post with the fact that I am not a good gardener. Seriously. I’m bad. Plants shrivel at my touch. They tell their other plant friends to run and hide when I decide to buy them. Any success I have at gardening is not my doing. Plants thrive in my garden in spite of me. I just wish I was a good gardener like my grandmother was. She could make anything grow and she could make you think that you could do it too. *sigh*

The first year we moved to Kansas City, I decided that I wanted to BE A GARDENER! (p.s. I said this with both hands on my hips and in a booming voice).  This is a laughable statement because at the time I killed anything in a pot in my house and at one point was scared to even get a pet because I couldn’t even keep a plant alive!

But, dangit, I was going to finally try to grow a garden and feed myself and eat healthy and get dirt in my fingers and sweat and love it and bring bushels of food in at the end of the day and sigh and say “way to go me!”.  So I bought three tomato plants and marched into the backyard of our new rent house with a shovel and a prideful grin on my face.  Like a blind settler deciding on their perfect plot of land, I just shoved my shovel into the hard clay ground next to the fence and dug three holes. That’s it. I just stuck the tomato plants in the ground as if I were planting flowers.  But, despite my ineptitude and lack of reading up on “how to grow tomatoes“, I ended up with some darn good tomatoes that year. Those plants grew over 8 feet tall! I even canned tomato sauce! Yeah. All that from just digging three holes…..and praying like hell and battling thieving squirrels!

Super Green Spring Salad // Big Eats Tiny Kitchen

Basically, I kill any plant that is not in the ground. If it is up to me, all plants would die. However, after I put the plant in the ground, I cross my fingers that mother nature will take over and that she’ll be the true gardener.  I depend on her to water my garden too. I’m not saying that’s the right thing to do…it’s just what I do…as a bad gardener!

Also, as a bad gardener, I don’t weed. I should…but I don’t. I feel like everything should be given a fighting chance.  My husband goes out to my garden and tries to weed things and I freak out. FREAK out. I’m scared that he’s going to pull a baby beet or a baby kale or maybe just a baby, hell I don’t know. “NOOOOO! That’s a blah blah blah and I wanted it there…. yeah. I WANTED that weed.”

Sorry, I’m super protective of my garden… even if it’s a weed box. Back off!

As a bad gardener, I plant things too close together. My husband always tries to correct my eagerness to cram as much as possible into our tiny raised beds. But I tend to say, “Space shmace. If you want to survive, you gotta try harder Mr tomato!!!!”.   This doesn’t always work out….buuuut, I won’t admit that to him.

But this year, six years into BEING A GARDENER, my garden is growing like a REAL garden!  Thank you again, mother nature. I have one of the biggest lettuce crops (which love these cool temps and tons of rain that KC has gotten this spring). I also have gorgeous broccoli heads! Oh and peas! I have snow peas climbing a trellis (actually it’s a defunct hand rain I pulled off my outdoor stairs) and tiny pea pods dangling everywhere! Kale is coming up like a champ! Baby beets are gearing up and their greens are getting taller.  I’m even growing brussels sprouts and cauliflower for the first time. Way to go me! I hope my grandma would be proud. I think she’d also really love this Super Green Spring Salad that I’ve been making from all of my garden goodies!

Super Green Spring Salad // Big Eats Tiny Kitchen

I mention my lack of gardening skills in order to encourage anyone that loves fresh produce but may be scared to begin their own garden because, like me, they are terrible with plants. But don’t be scared. Just go do it!  What do you have to lose? A few bucks on a pack of seeds? You’ll fail, but you will also succeed and learn from those mistakes.  Man, I sure sound like an after school special, don’t I?  Anyways, I love seeing what new things I can grow. Nothing is better to me than walking outside my door to my own farmer’s market!

On this Memorial Day weekend, I encourage you to branch out, dig a whole, plant something.  Plant something in honor of the one’s that you have loved and in their memory.  And then every time you go out to tend to it and get dirt on your fingers and sweat on your brow and harvest your fresh amazing produce, you can remember them and realize that their memory lives on. But also, don’t forget to give yourself a high-five from them and say “way to go!” (but say it with both hands on your hips and in a booming voice).

Super Green Spring Salad // Big Eats Tiny Kitchen

Super Green Spring Salad

  • Servings: 4
  • Time: 5 minutes
  • Difficulty: Easy
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Note – This salad does not really have a set list of ingredients and can morph into whatever you have on hand. I have provided a gentle guide for what I like to use, but feel free to mix and match with whatever greens you have on hand or can spot at your local farmer’s market.  

Ingredients for the Salad

  • Four generous handfuls of spring greens mix (such as, leaf lettuce, baby kale, arugula, beet greens, etc.), gently rinse and dry
  • Handful of fresh sugar snap peas or snow peas
  • Two small heads of broccoli
  • Handful of fresh herbs (such as mint, dill, chives, cilantro)

Ingredients for the Lemon Vinaigrette 

  • Juice of 1 large lemon (about 1/4 cup)
  • 1 teaspoon of finely grated lemon zest
  • 1/3 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon of kosher salt
  • 1/8 teaspoon ground black pepper

Instructions

  1. Slice the snow peas or sugar peas in half or into bite-size pieces if they are large. If they are small, you can keep them whole. Whatever you choose.
  2. Chop the broccoli florets from the stalk. Chop the florets into small portions. Cut off the bottom fibrous portion of the stalk and chop the tender portion into 1/4-inch bite-size pieces.
  3. Place the lettuce, peas, broccoli, and herbs into a large bowl.
  4. Place all vinaigrette ingredients into a lidded jar. Shake vigorously until well mixed. Just before serving, drizzle about 1/3 cup of the dressing over the salad and toss gently. Place leftover dressing in the fridge or add more if needed.

Suggested toppings:

  • Optional Protein Toppings: chicken, quinoa, boiled egg, chicken sausage, fish
  • Optional Misc Toppings: sunflower seeds, roasted nuts, crumbled feta, shaved parmesan, goat cheese

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Rhubarb Strawberry Curd

Rhubarb Strawberry Curd // Big Eats Tiny Kitchen

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I still remember the first time that I tried rhubarb.  It was probably 10 years ago. I had wanted to try it, but just hadn’t had the chance (I guess) living in suburbia Oklahoma and just didn’t have the inclination to go hunt for it.

But one summer night, I was out working a 12 hour shift doing field work for my Master’s degree and my husband was babysitting my littlest sister who was only 6 at the time. Since they are both the adventurous type, and neither of them really knew how to cook…. they decided to make me a rhubarb cobbler as a surprise treat for when I got home.

I was so surprised when I walked in the door and smelled that amazing smell. It was seriously the best cobbler I had ever eaten. (Maybe it was because I had just worked 12 long hours in the hot summer sun.) But it really was the perfect blend of tartness and sweetness. Just like my husband and my sister Olivia. Sweet and tart! 🙂  They began my obsession with this fabulous spring plant…ooooh rhubarb!

Rhubarb Strawberry Curd // Big Eats Tiny Kitchen

Rhubarb Strawberry Curd // Big Eats Tiny Kitchen

Since that first magical cobbler that they made for me ten years ago, I have had quite a love affair with rhubarb. Rhubarb is a perennial that will come back year after year when planted in a good location. My rhubarb plant always lets me know when spring is near, because it begins to sprout its long stalks and leaves when temps rise above 40 F.

Rhubarb can be used in so many recipes: tarts, cobblers, pies, salsa, sauces, and this amazing curd! Yeaaaaaaaaah. Curd doesn’t have to be reserved for citrus! This Rhubarb Strawberry Curd is hands down my favorite. I decided to add some frozen strawberries that I had in order to boost the pink color of the curd.  Feel free to adjust the ratio of rhubarb to strawberries to suit your own tastes.

Rhubarb Strawberry Curd // Big Eats Tiny Kitchen

This Rhubarb Strawberry Curd can easily be used to fill a pie or tart crust for an easy dessert. The extra egg whites can be whipped up as a meringue for the top too! I went the easy route this time and I mixed mine in greek yogurt for a delicious breakfast and midday snack! Either way, I know that this will be a favorite for all you rhubarb lovers!

Rhubarb Strawberry Curd // Big Eats Tiny Kitchen

Rhubarb Strawberry Curd

  • Servings: 2 cups
  • Time: 30 minutes
  • Difficulty: Easy/Moderate
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Ingredients

  • 2 cups fresh rhubarb, sliced 1/2-inch thick (about 5 trimmed stalks)
  • 1 cup fresh or frozen strawberries
  • 1/4 cup water
  • 1/3 cup honey
  • 4 eggs, yolks separated (reserve whites for another use)
  • 4 tablespoons unsalted butter

Instructions

  1. In a heavy saucepan placed over medium heat, cook rhubarb, strawberries, water, and 3 tablespoons of honey for about 10 minutes, stirring frequently and smashing the fruit with the back of spoon. Mixture will begin to fall apart and look mushy. Turn off heat and allow to cool for about 5 minutes.
  2. Transfer mixture to the bowl of a food processor and puree smooth. Set aside.
  3. In a separate medium bowl, cream the butter and the honey together until fluffy.  Beat in the eggs slowly. Slowly add the rhubarb and strawberry mixture, whisking constantly until completely combined.
  4. Transfer mixture to a medium-sized, non-reactive saucepan. Place over medium-low heat and stir constantly with either a rubber spatula or wooden spoon until the mixture has thickened to jelly consistency, about 10-12 minutes.  Do not let the curd boil! Pull the pan off the stove before it gets to that stage. The curd is done when it coats the back of a spatula or leaves a clear path when pulled through the mixture.
  5. Remove from heat allow to cool for about 5 minutes. Pour curd mixture into a clean glass jar, but let it cool completely before you screw on the lid. You can even place the filled jar in the freezer (without the lid) for about 15 minutes and then remove from freezer and place the lid on the jar. Keep refrigerated until ready to use.

Note – Recipe adapted from Dolly and Oatmeal.

Chicken with Morel Mushroom Sauce (Gluten Free)

Chicken with Morel Mushroom Sauce

I really have to admit that, honestly, this Chicken with Morel Mushroom Sauce is one of my favorite dishes that I have ever made.

Honestly. Ever. I don’t know whether the magic of the sauce is from the morels or from the sherry-based sauce..or the heavy cream. Who knows. It’s good. Real good.

I came home to a huge bag of fresh picked morel mushrooms on my doorstep! A friend of mine foraged for them and thankfully decided to share his treasure! These puppies can go for as much as $40 per pound! We are eating like royalty over here!

Chicken with Morel Mushroom Sauce

Chicken with Morel Mushroom Sauce

With such a large bundle of morel mushroom-delights, I decided to prepare a recipe that was provincial and special: a french morel mushroom sauce.  This sauce deserves a trumpet of announcement. It deserves to be served in a bowl with amazing a crusty baguette, if you can have it. Sop it up. Don’t waste this sauce. With only 1/2 cup of heavy cream added at the end, the sauce is not heavy but it is substantial. I also think that adding champagne vinegar or lemon juice at the end really brings this sauce home with a small acidic kick.

Note – If you are unable to get fresh morel mushrooms, either substitute the mushrooms for equal quantity of cremini or shiitake OR go online and purchase about 2 oz of dry morels. If using dry morels, you will need to rehydrate them. In a small saucepan, bring 2 cups water to a boil over high heat. Turn the heat off and add the morels to the saucepan. Cover the saucepan and soak the mushrooms for 30 minutes to rehydrate. Remove the rehydrated mushrooms out of the soaking liquid using a slotted spoon, gently squeezing out the excess liquid back into the saucepan. Reserve the soaking liquid. 

Chicken with Morel Mushroom Sauce

Chicken with Morel Mushroom Sauce

  • Servings: 4 to 6
  • Time: 1 hour
  • Difficulty: Moderate
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  • 1 tablespoon olive oil or butter
  • 3 pounds of bone in chicken thighs or breasts (skin removed)
  • Salt and pepper
  • 1/2 cup minced red onion or shallot
  • 1 pound fresh morel mushrooms, washed and cut in half if large (this is how I wash my morels)*
  • 1 cup dry sherry
  • 1 cup low sodium chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon Champagne vinegar or lemon juice
  • 1 teaspoon fresh thyme

Instructions

  1. Season both sides of chicken with salt and pepper up to one day in advance.
  2. Add olive oil (or butter) in a large skillet placed over medium-high heat. Add chicken to skillet bone side up, and cook about 6 minutes per side, turning once.  Allow the chicken to become golden brown on both sides. Remove the chicken and place on a plate.
  3. Lower the heat to medium. If needed, add another tablespoon of olive oil and then add onion (or shallots). Sauté until soft and translucent, about 2 to 3 minutes. Then add washed morel mushrooms and sauté for a few more minutes. Use a slotted spoon and transfer the mushrooms to a separate plate. Add dry sherry to skillet and bring to a boil. Allow the sherry to reduce by half (about 2 minutes). Add chicken stock and chicken to skillet and bring mixture to a boil. Reduce the heat to a simmer and cover the skillet with a lid placed slightly ajar. Simmer until chicken is cooked through, about 20 minutes. Check chicken after 20 minutes. After cooked through, transfer the chicken to a platter.
  4. Add the mushrooms back to the skillet. Add cream, vinegar, and thyme. Simmer uncovered for about 5 minutes or until sauce begins to thicken. Add salt and pepper to taste. To serve, pour the sauce over the chicken on the platter. Sprinkle with additional cracked pepper and fresh thyme, if desired.

Notes – recipe adapted from here and here.

Four Ingredient Dark Chocolate Peanut Butter Eggs

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We all need a little treat now and then.  For me, my favorite treat is always peanut butter eggs or dark chocolate peanut butter cups. Swooooooon. I don’t have them often, but when I do, I prefer the mini ones because I can have more than one and not feel so bad. I also am like a squirrel and like to save them, placing them in weird places in our house (hiding them from my chocoholic husband).

We hosted a huge Easter gathering at our house this year and had 30 people in our tiny and cozy little abode.  It was a lot of fun because I had a game plan: only make stress free food! This would ensure that I could enjoy my family and not appear like a crazed woman. One of the stress free foods that I made were these amazing Dark Chocolate Peanut Butter Eggs.

Four Ingredient Dark Chocolate Peanut Butter Eggs // Big Eats Tiny Kitchen

Four Ingredient Dark Chocolate Peanut Butter Eggs // Big Eats Tiny Kitchen

My sister and I whipped up these easy peasy peanut butter eggs a day in advance. They didn’t take much time and they were a great tiny sweet treat for people to pop one, two, or five eggs into their mouth.

Did I mention that these Dark Chocolate Peanut Butter Eggs are made with only FOUR ingredients? FOUR.  They are very very very easy to make and very very very easy to eat. Too easy. But hey, on the bright side, they are made with all natural ingredients and are only 70 calories per egg. Boom!

Homemade Four Ingredient Dark Chocolate Peanut Butter Eggs

  • Servings: 60 eggs
  • Time: 1.5 hours
  • Difficulty: Easy
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Ingredients

  • 2 cups creamy salted natural peanut butter
  • 1/2 cup honey
  • 1 tablespoon vanilla extract
  • 5 oz dark chocolate

Instructions

  1. Using either an electric mixer or a food processor, thoroughly mix the peanut butter, honey, and vanilla on high-speed for several minutes until the mixture turns into a thick ball of peanut butter dough. Depending on the time of year and humidity in your kitchen, a tablespoon of water may need to be added to the mixture so that it will come together like dough. You can also pull it out of the mixing bowl and work it by hand for it to come together at the end after mixing it.
  2. Place parchment paper or waxed paper on a rimmed baking sheet or inside several glass pyrex baking dishes.
  3. Take a tablespoon of the peanut butter dough and use your hands to shape into a ball or egg shape, if you are feeling eggy. Place the balls (or eggs) onto the parchment-lined baking sheet.  Continue making the peanut butter eggs or balls until all of the dough is used. Depending on the size of your eggs, this recipe makes between 50 and 60 peanut butter eggs. Chill the peanut butter eggs in the freezer for 1 hour or in the refrigerator overnight.
  4. When you are ready to coat the peanut butter eggs in chocolate, place the chocolate into a microwave safe bowl and microwave for 30 seconds, then stir. Microwave in 10 second intervals, stirring between until the chocolate is melted.
  5. Remove the peanut butter eggs from the freezer. Place one egg at a time into the chocolate and roll around until covered. Remove using a large fork placed under the egg and allow the excess chocolate to drip from the egg. Place the dipped egg on the parchment paper to harden. Store in the refrigerator until time to serve.

*Note – for a paleo-friendly version or for those that are allergic to peanuts, almond butter could be used instead.

Easy Slow Cooker Black Bean Soup

Easy Slow Cooker Black Bean Soup // Big Eats Tiny Kitchen

I recently brought this easy Black Bean Soup to a pot luck lunch party at my office.  It was a breeze. I actually threw all of the ingredients in the slow cooker in the morning in my office and let it cook there until lunch time. The big problem was that I let it cook in my office next to my desk. I nearly ate my arm off trying to not dive head first into the slow cooker and devour the entire thing.

But thankfully I had enough self control to hold off until it was time to serve so that everyone could try it. You’re welcome people!

I recommend this recipe for anyone looking for something super easy and cheap during the weeknight, weekend, or even for entertaining. This is an all around great soup! If you are going on a ski vacation and want to come home to something hearty and wholesome… this is your soup.  If you are just coming home from a long work week, this is your soup.  If you are having some friends over for game night, this is your soup.

I promise it to be a winner. It will satisfy both meat eaters and veggie eaters! It also will be easy on your pocket book and be super stress free.

Easy Slow Cooker Black Bean Soup // Big Eats Tiny Kitchen

Easy Black Bean Soup // Big Eats Tiny Kitchen

Slow Cooker Black Bean Soup

  • Servings: 6 to 8
  • Time: 6 hours on low; 3 hours on high
  • Difficulty: Easy
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  • 4 cans of black beans (undrained)*
  • 1 large onion, diced
  • 6 cloves of garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 cup salsa of choice (I use Trader Joe’s salsa)
  • 1 bunch of cilantro, chopped (reserve half of cilantro for topping)
  • Juice of 1 lime
  • salt and pepper
  • Toppings: greek yogurt, chopped scallions, lime wedges

Instructions

  1. Place two of the four cans of black beans (with liquid) in the bowl of a food processor or in a blender. Puree for about 15 seconds. Add pureed black beans and remaining ingredients through salsa into a slow cooker. Cook on low for at least 6 hours or high for 3 hours.
  2. Just before serving, stir in half of cilantro and juice of 1 lime. Taste and season with salt and pepper as needed.  Serve with greek yogurt (or sour cream), chopped scallions, lime wedges, and additional cilantro.

*Note – this recipe can definitely be made with dried black beans but will take about 2 hours longer to cook.   Rinse and soak them overnight. Drain them and then puree half of them (about 4 cups) with 2 cups of water. Add all ingredients to slow cooker as mentioned above.  Cooking time will increase by 2 hours, with it taking 8 hours on low and 5 hours on high.

Gluten Free Apple Spice Muffins with Walnut-Oat Streusel

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

Apples are here! And these Gluten Free Apple Spice Muffins are healthy, delicious, moist, and sweet.

Similar to the way people are feeling about post season baseball around here is the way I feel about Apple Season.

APPLE SEASON is Post Season to me! Am I right?  Let’s get pumped, people! Summer is over and HELLOOOOO apples. Crunchy, juicy, sweet/tart Apples.

I could seriously OD on apples more than chocolate… weird, huh?  Seriously, I can’t be the only one who has fantasies about going apple picking and bringing home loads of perfect apples and then baking them up in pies, muffins, cobblers, a la mode, cinnamon-spiked applesauce, or, hell, just eating them fresh ALL the TIME.  I’m drooling right now.

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Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

I also have to admit that I get SO overwhelmed with all the apple varieties. Holy pooh on a stick! How can you choose?  I’m on the hunt for some interesting varieties this year.  Here in Missouri, there are lots of apple orchards that allow you to pick your own. I’m a big fan of the local varieties of Jonathan, Ozark Gold, Goldrush, and Enterprise. These varieties are good for eating and baking, having sweet/tart flavors with plenty of crunch. They don’t mush up when baked, which is a plus as well.

I used a combination of Jonathan and Golden Delicious when I baked up these luscious Gluten Free Apple Spice Muffins, but any variety should be fine. However, depending on the quality of apples you have access to, the final flavor will vary slightly.

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

I used a combination of two flours: gluten free oat flour and almond flour. I really like the balance of these two flours in muffins. The combo of these flours provide both fiber and protein, which are perfect for beginning your morning and staying satiated longer. And you get a great fall spice treat to start your day.

I used an interesting technique with these muffins. Instead of using store-bought applesauce, I created my own by pureeing one of the three apples in a food processor. After it was pureed, I then added the remaining two apples to the bowl of the food processor and pulsed the apples until they were chopped. If you don’t have a food processor, you can sub 1/2-cup of applesauce for one of the apples.

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Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

And let’s also talk about this Walnut-Oat Streusel topping. Walnuts, oats, maple…mmmmm. You mustn’t skimp on this step, friends. Noo no no. Do this. I typically don’t top my muffins (because I’m lazy). But I took the extra 2 minutes (seriously…why do I not do this) and holy mama was it worth it.

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

Gluten Free Apple Spice Muffins

  • Servings: 12
  • Time: 30 minutes prep / 40 minutes cook
  • Difficulty: Easy/Medium
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Gluten Free Apple Spice Muffins Ingredients

  • 2 cups gluten free oat flour (ground from gluten free rolled oats or use Bob’s Red Mill gluten free oat flour)
  • 1 cup almond flour (I use Honeyville)
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 medium apples, cored and sliced in quarters
  • 1/3 cup greek yogurt (or dairy free yogurt)
  • 1/2 cup maple syrup
  • 2 tablespoons butter, melted (or coconut oil)
  • 4 eggs (at room temperature)

Walnut-Oat Streusel Topping Ingredients

  • 1/3 cup rolled gluten free oats
  • 1/3 cup chopped walnuts (or pecans)
  • 2 tablespoons maple syrup
  • 2 tablespoons butter or coconut oil, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 F. Line or grease a 12-muffin tin with liners and set aside.
  2. Place dry ingredients in a large bowl.
  3. Combine Walnut-Oat Streusel topping ingredients in a small bowl and set aside.
  4. In the bowl of a food processor, place pieces of one apple, greek yogurt, maple syrup, melted butter, and eggs.  Puree mixture until smooth. Add remaining pieces of two apples and pulse until the apples are in small chunks. Add wet ingredients to dry ingredients. Stir mixture until just combined.
  5. Scoop 1/3-cup of batter into each lined muffin tin to 3/4 full. Sprinkle streusel topping evenly on each muffin. Bake for 30 to 40 minutes, until muffins are browned and cooked all the way through. Remove from oven. After 15 minutes, move muffins to a cooling rack.

Gluten Free Carrot-Apple Muffins

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

My man and I just celebrated our 9th wedding anniversary last month.

Nine! Where did time go?

I am utterly surprised that my husband still looks at me with amazingly bright eyes and is still in love with me. For some reason he likes being married to a neurotic woman with an obsession for ketchup and oatmeal. Not together…separate. Anyways I digress, I really think I got the better end of the deal. He is definitely the best thing that has ever happened to me. Well, except at 5am when he sings random songs like “Highway to Hell” or “Baby Got Back”. (Really…we should have no singing rules until well after 8am, right? Right? or at LEAST after coffee!)

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

But honestly, anniversaries like this remind me that time is passing so quickly. I hope that I can breathe in as many details of my life and not take things for granted.  I want to laugh more and not take things so seriously. (Except the singing before 8am…I take that very seriously.)

For our anniversary, my husband got me a Vitamix (the ridiculously amazing and over-the-top blender that does everything that you ever imagined, including make creamy nut butter, process ice cream, puree smooooooth soups, grind fine flours, clean your house, complement your hair, and check your email). This blender is sheer madness!!!!  She’s like a personal assistant…that is also your best friend and doesn’t annoy you…ever.

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

What was one of the first things I did with my Vitamix? No smoothies. I made oat flour and then made carrot and apple muffins. Ya, you heard me…muffins. Real muffins, not smoothie muffins. Well…I didn’t bake the muffins in the Vitamix.  C’mon! Ridiculous. That’s the next version…the easy bake Vitamix.

I created these quick gluten-free carrot and apple muffins by placing chunks of carrots and apples in the bottom of the high-speed blender and slowly processing them until they were finely shredded. It took 15 seconds! SECONDS! And you save your fingers! This step could also be done in a food processor, or with a grater.  But it won’t take 15 seconds….maybe 1 minute more. Not bad at all.

The resulting muffins are moist and delicate. They are perfect for breakfast. You could even top them with a cream cheese frosting and serve them as cupcakes for dessert. I will definitely be turning this recipe into a cake soon. Especially since I can cut down the prep time with my blender!

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

Needless to say, although I thought that these high-speed blenders were a bit over the top, I’m not complaining that this beauty is now sitting on my counter waiting for me to make my next magical concoction.

Gluten Free Carrot-Apple Muffins

  • Servings: 9
  • Time: 1 hour
  • Difficulty: Medium
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Ingredients

  • 2 medium carrots, cut into 1/2-inch pieces
  • 2 medium apples, cored and cut into eighths
  • 2 eggs, room temperature
  • 1/2 cup maple syrup
  • 2 tablespoons coconut oil (or butter), melted
  • 1/3 cup greek yogurt
  • 1 teaspoon vanilla
  • 1 cup oat flour (from ground gluten-free rolled oats)
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup walnut pieces

Instruction

  1. Preheat oven to 350F. Place muffin liners in 9 cups of a muffin tin. Set aside.
  2. Place carrots and apples in the bowl of a food processor or high-speed blender. Process on low until carrot and apple are diced into fine pieces. Add eggs, maple syrup, coconut oil, greek yogurt, and vanilla to food processor or blender. Process or pulse until everything is well mixed.
  3. Place all dry ingredients (except walnuts) in a separate large bowl and whisk together.  Pour wet ingredients into dry ingredients in the large bowl. Stir all together until just mixed and no dry ingredients remain. Stir in walnuts.
  4. Spoon about 1/4-cup portions into each muffin tin liner. Bake for 30 to 40 minutes at 350F, or until a toothpick comes out clean when stuck into the center of a muffin. Allow to cool on a wire rack for 10 minutes. Store in a sealed container in the refrigerator for 3 days. May be frozen for up to 3 months.

Note – Recipe adapted from Edible Perspectives.