Gluten-Free Blueberry Chocolate Chip Muffins

It has been an exciting month in the B. house! The past four weeks, Chase and I have been fostering this sweet girl, Duchess:

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She is loving, energetic, and totally lives up to her name. This (3 year old) pup has been keeping us on our toes! We found her through Proverbs 12:10 Animal Rescue. This is a wonderful group of people who volunteer and foster animals that have been lost, abused, or abandoned. If you are looking to rescue a dog or cat, I highly recommend checking them out (click here). Yesterday, we made the adoption official!

Despite all of her energy, Miss Duchess is no match for a rainy Sunday like the one we have had today in Middle Tennessee. She has taken to napping in her bed all day long. I, on the other hand, have taken to the kitchen.

When I was little, Sunday meant a special breakfast. Sunday meant waking up to the scent of cinnamon rolls, pancakes, waffles, and muffins wafting up the stairs. As I reminisced of these wonderful sites and smells earlier today, I knew what I had to do: make muffins ASAP.

The Apple & Amanda- Gluten-Free Blueberry Chocolate Chip Muffins

The Apple & Amanda- Gluten-Free Blueberry Chocolate Chip Muffins

This recipe is quick and easy to mix together, pop in the muffin tin, and bake. For the flour, I have used two different pre-made blends: King Arthur’s Gluten-Free All-Purpose Baking Mix and 1-2-3 Gluten Free Multi-Purpose Flour Mix. Both worked great in this recipe. If you are using a blend that already has xathan gum, just leave it out. These come out firm on the outside, but soft inside. With a rich blend of chocolate and fruit flavor, these muffins are definitely dessert-worthy.


Gluten-Free Blueberry Chocolate Chip Muffins
Recipe adapted from The Wilderness Wife’s Basic Muffin Recipe
Makes 12 muffins

Dry Ingredients:
2 cups Gluten-Free Multi-Purpose Flour Blend (like King Arthur’s Gluten-Free All-Purpose Baking Mix, or your own homemade mix)
1/2 cup Granulated Sugar
1/2 cup Brown Sugar, Packed*
2 tsp Baking Powder
1/2 tsp salt
1/2 tsp Xanthan Gum (Leave out if using a mix that contains xanthan gum already)
1/2 cup Dried Blueberries
1/2 cup Semi-Sweet Chocolate Chips

Wet Ingredients:
1 egg
3/4 cup + 2 tbsp milk (I used skim milk)
1/4 cup + 2 tbsp canola oil
1 tsp vanilla extract
1 tbsp apple cider vinegar

1. Preheat oven to 375F degrees. Grease or line a standard size muffin tin.
2. In a bowl, mix together dry ingredients until thoroughly incorporated. *Note: If you do not have brown sugar, you can use 1/2 cup granulated sugar
3. In a separate bowl, lightly beat the egg. Mix together egg, milk, canola oil, vanilla extract, and apple cider vinegar.
4. Mix wet ingredients into the dry ingredients, mixing until well combined.
5. Fill muffin tins about 3/4 full of mixture.
6. Bake for 25 minutes, or until golden brown and toothpick inserted into the middle of the muffin comes out clean.
7. Allow to cool about 10-15 minutes before serving. Enjoy!

The Stats:
Per 1 Muffin: 282 calories, 49 g carbohydrate, 8 g fat, 3 g protein, 0 g fiber

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Sweet Treat Tuesday: Easy Peasy Gluten-Free Oat Bites

Hello, all! I have to admit that this past year has been crazy- but definitely in a good way! Over the past couple of months, I graduated from my dietetic internship (yay!), married my best friend (yay yay!), and passed my registration exam (yay yay yay!!). You may now call me Mrs. Amanda B., RD.

Married life has been wonderful. I am very lucky to have a loving husband who doesn’t mind trying my kitchen experiments, even when they don’t turn out quite right.

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My husband has a couple of food obsessions. One is peanut butter. He eats PB after breakfast and dinner every day. Needless to say, if I eat even a smidgen of PB, it will not go unnoticed. I still can’t figure out how he knows. Another one is yogurt and gluten-free oatmeal. Two weeks ago he swore off rolled oats and decided that he was only going to eat quick oats for breakfast. Which left his adoring wife with a whole entire bag of gluten-free rolled oats sitting in the cabinet. I just couldn’t let the chance to experiment with a bag of rolled oats go to waste!

I researched no-bake energy bites and found a great recipe here at Smashed Peas and Carrots, which I used as the basis for my recipe. I wanted to make them slightly lower in sugar by reducing the amount of honey; despite the reduction, they were still sweet! I also increased the amount of vanilla- I promise you that the extra vanilla is worth it. I didn’t have all of the ingredients from her recipe on hand, so I threw a few ingredients that I did have together with the oats, shaped them into balls, christened them “oat bites,” and threw them in the freezer.

Later that night, my husband opened the jar of PB and I heard, “Did you eat peanut butter today?”

Guilty. I proceeded to tell him to relax, his precious PB was safe, and made him try my delicious concoction.

Last weekend, all of my oat bites were gone and he was asking if I was planning on making more. I smell success. Today, I made a new batch and adjusted the recipe to include chocolate chips. You can be creative with add-ins like flax seed, shredded coconut, chia seeds, cinnamon, or nutmeg. You can easily swap the gluten-free oats for regular rolled oats if you do not have to eat gluten-free. I like to pop them in the freezer- they make a great cool treat on these hot July days! Loaded with fiber, it’s a healthy way to satisfy your sweet tooth.

OatBites

 


Recipe: Gluten-Free (GF) Oat Bites
Serves 6 (4 bites per serving)
Recipe makes 24 bites

Ingredients:
1 cup Gluten-free Rolled Oats
1/4 cup Creamy Peanut Butter
1 tbsp Honey
1 tbsp Gluten-free Vanilla Extract
1 tbsp Chocolate Chips (optional)

  1. Measure out and thoroughly mix all ingredients in a mixing bowl. The mixture should be crumbly, but slightly sticky.
  2. Make small balls by scooping up a rounded teaspoon of the mixture. Using your hands, squeeze and shape the mixture into a small ball. The mixture should stick together and not fall apart. If the mixture will not hold together, add a little more peanut butter to the mixture.
  3. Place the balls into a container or zip-loc bag and refrigerate or freeze to harden.

The Stats:
Per 4 Bites: 139 calories, 16 g carbohydrate, 7 g fat, 5 g protein, 2 g fiber

Gluten-Free Restaurant Review: NYNY Pizza

I am going to start by saying that I am deeply, sincerely sorry that there are no pictures accompanying this blog post. It is totally my fault. I scarfed down an entire pizza before I had a chance to take a picture. And it wasn’t just me! Chase did, too! Saturday night, Chase and I went to NYNY Pizza located in Providence in Mt. Juliet, TN, to celebrate some family birthdays. I knew they had a gluten-free pizza on their menu, but I did not know what I was getting myself into.

While we were waiting for our family to arrive, I chatted with our lovely waitress. Most pizza places Chase and I have frequented have only certain ingredients that are gluten-free, so I asked our waitress what toppings we could have. She was very knowledgeable about what was okay and what was not.  I thanked her and mentioned that her information was very helpful because I knew, I JUST KNEW, that Chase would go for pepperoni. This lovely lady even went back to double check the ingredients on the pepperoni to make sure she was right in saying that it was not gluten-free. Even though we still couldn’t have the pepperoni, I was appreciative that she went out of her way to make sure that she was giving us correct information.

What I love about NYNY Pizza is that they do not just offer gluten-free pizza and then use the same ingredients, same pans, and same ovens that they use for the wheat pizzas. They go above and beyond by having a dedicated area for making gluten-free pizzas. I think this is refreshing, given the number of pizza and cupcake places that have popped up offering gluten-free baked goods that are not safe for Celiacs. I understand where they are coming from, and I appreciate the fact that they are candid about their cross-contamination, but I really really like pizza. I like cupcakes, too, but I am still trying to find a Celiac-safe bakery since my old favorite, Fiddlecakes, went out of business.

Anyway, back to the pizza! I ended up choosing a spinach pizza, which was incredibly tasty. Chase went with ham, bacon, and onions. I have to admit, we swapped a slice and his pizza was amazing. I could feel the fluid retaining in my body as I smelled its salty goodness. Now onto the crust! It was a gluten-free dream. It was soft. I mean, really soft. Not hard. Not cardboard-like. It was not even gritty!

The pizza comes in one size- a 10-inch cheese pie, which is the perfect size to split between two people with a side salad (which is what we should have done, but it was pizza, and I haven’t had it in a while, and, and, and….. ). It is a little pricey for pizza (about $9.99 for the pie, extra for toppings), but for the quality, it is worth it for a once-in-a-while treat!

Check them out at 401 S Mt Juliet Rd, Mt Juliet, TN 37122!

I cannot possibly leave you without any visuals.  This pizza is not from NYNY Pizza, but it was my very first gluten-free pizza ever back in ’08! Enjoy!

pizza

Howdy, y’all!

Hello! My name is Amanda and I am a Dietetic Intern from Nashville, TN. I have a passion for nutrition, health, and, of course, FOOD! My fiance often says he does not understand why I am going to be a dietitian when I love food so much. In particular, cookies. And Reeses peanut butter cups. And cupcakes. I tell him he doesn’t understand dietitians! Oh well, I’m working on him. (FYI I love my fruits and veggies, too!)

ImageThere we are! Funny story- we both have Celiac disease, which, if you did not know, requires a lifelong gluten-free diet. Even funnier story- I was diagnosed before we met, and he was diagnosed 3 years after we met. No, Celiac is not contagious, just in case you were wondering. That being said, I will be posting lots of gluten-free recipes. I know, not everyone is on a gluten-free diet, nor should everyone have to be on a gluten-free diet. I don’t want to leave my gluten-eating friends out! Many recipes can be adapted using either wheat flour or gluten-free flours, and I will try to let you know how to substitute for both. I am always open to feedback about what tastes great, and what might not taste so good!

Over the next few weeks, I will also be training to run my first 5k! I did the Color Run 5K in Nashville earlier this month, but I walked it. I am a total wimp when it comes to running. My next will be the Mayor’s Challenge Walk/Run 5K in November, and I am determined to run!

I am so happy that you stopped by! I am looking forward to sharing lots of great tips with you about healthy living, healthy eating, and having fun doing both! Feel free to leave me a comment- Do you have any tips on how to train to run a 5k? Do you or someone you know have Celiac disease?