Zucchini-Walnut Muffins

In a big bowl, combine the following:

1c plain whole milk Greek yogurt 

3 lg. pasture-raised eggs

1/3c organic cane sugar

1c brown sugar

1/2c olive oil

2T Mexican vanilla

1c chopped walnuts

1/3c craisins

1oz. candied ginger

zest of: 1 orange and 1 grapefruit

2c finely chopped zucchini - 1 med. zucchini

In a smaller bowl, stir together these dry ingredients, then add to the big bowl, half at a time, stirring everything together well:

2c unbleached organic flour

3/4c corn flour

1T ground cinnamon

2T ground chia and flax seeds

1t each: salt, baking soda, baking powder

Spoon into paper lined muffin tins. Sprinkle the tops with cinnamon-spiced turbinado and coconut sugar. (1T ground cinnamon + 1/4c of each type of sugar) Bake in a preheated 350° oven, 20-25 minutes. Makes 24 nice sized muffins. . .Lin

Rhubarb-Craisin-Pecan Muffins

Preheat your oven to 350° In a big bowl whisk together the first ingredients then add the fruit and nuts. Stir well to combine.

3 lg. pasture-raised eggs

3/4c-1c plain, whole milk, Greek yogurt

1/2c light or regular olive oil

1/2c pure organic cane sugar

1c brown sugar

1t-1T pure Mexican vanilla

1-3/4c± chopped rhubarb

zest of 1 grapefruit (lemon or orange)

1c chopped pecans

3/4c craisins

In another bowl, whisk together these dry ingredients.

2c organic all purpose flour

2/3c corn flour

1t each: baking powder, baking soda, salt

1T pumpkin pie spice

Add the dry ingredients to the big bowl, stirring well with a silicone spatula or big wooden spoon. Sprinkle the tops with coarse, turbinado sugar then bake in paper lined muffin tins 25-30 minutes. Make 24 muffins. These are good for breakfast, snacks or dessert, just about anytime, with a big mug hot chocolate, coffee or tea, or a glass of cold milk. . .Lin

Carrot Fruit Cake-Bread

2 big carrots - finely chopped

1c chopped frozen pineapple 

1 mashed banana

1"cube fresh ginger - minced

1 whole mandarin orange - zest and chop

1/2c coconut sugar

1/2c brown sugar

3 lg. eggs

3/4c light olive oil

3/4c sunflower kernels

- - walnuts or pecans would be better

1/2c plain Greek yogurt

1T white balsamic vinegar

Preheat the oven to 350° Chop, zest, mash and combine everything above, in a medium glass bowl. In a larger bowl, whisk together the following dry ingredients:

1T cinnamon

1/2T baking soda

1/2T baking powder

2T ground chia + flax

1t salt

1c corn flour

2-1/2c all purpose flour

Pour the bowl of well combined wet ingredients into the flour bowl. Working quickly with a big silicone spatula, fold and combine these into a heavy batter. Today I transferred this to a buttered and sugared 8"x12"x2" glass baking pan to make a snack-coffee cake. This would have also made wonderful  muffins! Bake the cake for 50-60 minutes. If making muffins, cut the baking time way down, start with 20 minutes then do the toothpick test. Let the cake cool an hour before cutting.

My daughter was here while this was cooling. She suggested a cream cheese drizzle to accentuate the flavors. I didn't have cream cheese, so instead made this butter-cinnamon-vanilla glaze:

3T melted butter

1t Mexican vanilla

1c powdered sugar

1t cinnamon

2T heavy cream

Mix these together until smooth in a small bowl. Pour and spread over the top. 

Have fun with your creative combinations. . .Lin

Post #1,000!!! Cilantro-Chili Hummus

6oz. roasted red peppers

¼c good quality plain or flavored olive oil

½ bunch of cilantro - leaves and stems

1 lg. clove of elephant (or regular) garlic

¼t Himalayan pink salt

½t chili lime seasoning

1-2t drizzle of honey

2t white balsamic vinegar

1 can garbanzo beans - - (drain

1 can red kidney beans - and rinse)

This Is A Milestone Recipe For Me!!!

I began this Fantastic Food Blog Adventure about six years ago, with the intent to create, photograph and blog a recipe a day for a year.  At the end of that time, I was going to pick my 100 favorites and make a cookbook.  Well. . .THIS RECIPE IS MY 1,000th POST!!! 😀 Still no cookbook, but it doesn't seem the right time in my life for that just yet.

Originally all I wanted to do was create food that was healthy, and I now, realize I had a broad definition of that, which has narrowed over time.  More recently I've created a sub category here of recipes I classify as Whole Plant-Based Foods.  This could be why the cookbook hasn't happened yet.  While I eat, and love cooking with humanely, pasture-raised meat, my emphasis has shifted.  It now occupies a smaller role in each recipe, occupying more of a side-dish, or after-thought place on my plates.  There seems to be a natural shift for me, to more vegetarian and vegan cooking.  So, somewhere down the road, that might be my first cookbook.  So, stay tuned, and thanks for being with me here, on My Amazing Food Journey!

In a food processor, combine all the ingredients in batches, if, like me you only have a Mini-Prep size processor, or altogether if you have a "real" food processor.  Process until blended.  Serve with fresh, raw (or lightly steamed) vegetables or some healthy chips.  This could also be used as a sandwich spread in place of mayonnaise / mustard.  I'm even thinking with the addition of a little tomato sauce, how about using it as the sauce for a Vegetarian Pizza!!  Be Bold, Be Creative - Happy Cooking!  😊 . . . Lin

Quick Chunky Vegetable Salad

1 med. tomato

1 lg. pickling cucumber

some cauliflower

a little sliced green cabbage

1 cubed avocado

1/2 sliced sweet onion

good quality extra virgin olive oil

1/2-1 lemon - zest and juice

bleu cheese crumbles

pink Himalayan salt

fresh ground pepper

In a big individual salad bowl, chop the tomato, cucumber and cauliflower.  Add the rest.  Toss, season and have at it! . . . Lin