Orange-Pineapple-Coconut Frozen Yogurt

I was organizing my freezer today and found a forgotten quart size ziplock of frozen pineapple. I decided to experiment but didn't pay a lot of attention to amounts. I'm blogging this in hopes of refining the details in the future when I attempt to duplicate it. So, for now, weights and measurements are in the 'best guess' category.

1 whole Cutie mandarin

2-3T raw organic honey

8oz. frozen pineapple

2T lemon juice
1-2t pumpkin pie spice
1c± whole milk plain Greek yogurt

1/2c canned coconut milk or coconut cream

~ ~ the thick kind that has to be spooned -not poured- out of the can

Cut the orange into little chunks, with the peeling on, into your blender jar. Add everything else and blend until smooth. Freeze in a 16oz. container.

Homemade ice cream and frozen yogurt freeze rock hard. Put the container on the counter a half hour or so before serving to soften it enough to scoop. . .Mmmm, the bright flavors of this were just perfect and although this is frozen yogurt, it tastes more like a fruity sherbet-sorbet. . .Lin

Pineapple Ginger Turmeric Yogurt Smoothie

I just wasn't feeling right this morning. My sweet pup and I went for a long walk in the sunshine which was wonderful, but didn't fix how I felt. I was also hungry and this sounded like a good option. I blended together:

5oz. whole milk plain Greek yogurt

5oz. frozen pineapple

a splash of pure vanilla

1T raw organic honey

about 1c -or so- of cold herb tea

~ I used Aldi's ginger turmeric

Not sure this will help with my current 'ick', but it was quick, easy and tasted great. Around 225 calories, if you're counting. . .

Pineapple contains bromelain which helps with inflammation and digestion. The yogurt can also help with gut issues. I think a blueberry version of this would also be excellent. . .Lin

Orange Pecan Raisin Muffins

This is similar to the plum muffin recipe I created recently. I love muffins, so I'm always excited about dreaming up a new muffin recipe. Especially one that's diverse, in regard to ingredients, and healthy as well.

Here's my latest. . .
First, preheat your oven to 350°

~ Put this first group of room temperature ingredients into your blender jar ~

1c plain, whole milk Greek yogurt
2 lg. pasture raised eggs
2/3c melted coconut oil
2/3c pure Maple syrup

2T pure Mexican vanilla
10oz. orange or other fruit juice
1# whole Cutie mandarins cut up
~ check for seeds and remove centers

Pulse until everything is well blended and there are no big pieces of orange peel visible.

~ Whisk together in a BIG bowl ~

1c all purpose unbleached flour
1c quick cooking rolled oats
1c coconut flour
1/2c buckwheat flour

2T ground flax seed
2T baking powder

1T pumpkin pie spice

1t Himalayan pink salt

~ Stir In ~

1c raisins
1c chopped pecans

Pour the contents of the blender into the big bowl, about half at a time. Mix quickly, just until everything is incorporated. Spoon into paper-lined muffin cups -or- silicone muffin cups and greased loaf pans.

Bake the muffins 20 minutes and the loaves for about 30, or until each passes the clean toothpick test. . .Lin

Corn, Oat, Chia and Flax Muffins with Chopped Walnuts

I gathered ingredients this morning for healthy muffins.
I'm not a big bread and grain person, but this sort of thing goes so well with soups and chili, that I'd love to create a go-to recipe that I know works. An interesting one that I really love serving. So. . .I'm on a quest for that. Then I Googled everything and let A.I. put together a recipe for me. Of course I added a couple things, and this is what I got. 

Wet Ingredients:

1 lg. pasture raised egg

1c whole milk plain Greek yogurt

1/4c single source EVOO

1/4c Maple Syrup
1t± pure vanilla

~ add ~

1 can drained, whole kernel corn

4oz. bone broth

Dry Ingredients:

1c corn flour

1c organic quick oats

2T ground flax seed

2T chia seeds

2t baking powder

1/2 baking soda
2T Everything Bagel seasoning

4 oz. = 1c chopped walnuts

1t cinnamon -or- pumpkin pie spice

Mix each set of ingredients well, with a whisk or a silicone spatula. Don't combine the two bowls until your oven is hot - preheated to 375° - and you're ready to bake. Using a big serving spoon or small ladle, fill each paper-lined muffin cup 3/4 full. Bake until they pass the toothpick test, or about 22 minutes. Cool a half hour before serving.
These turned out well textured, grainy and good! . . Lin

Pecan-Fruit Coffeecake

2 bananas

zest of one lemon

3/4c frozen pineapple

3/4c frozen cranberries

1c chopped pecans

2T ground chia and flax seed

3/4c single source EVOO

1c whole milk plain Greek yogurt

1/2c - 1c fruit juice - I used pineapple

1c brown sugar

1-2T vinegar

3 lg. eggs

Preheat your oven to 350° Peel and mash the bananas, chop the pineapple and cranberries. Add the remaining ingredients and combine well with a silicone spatula or a heavy wooden spoon in a very large bowl.

Whisk together the dry ingredients together:

1-3/4c all purpose unbleached flour

3/4c whole wheat flour

1c corn flour

1t salt

1/2T baking soda

1T baking powder

1-1/2T pumpkin pie spice

Add the dry ingredients - a little at a time - to the big bowl, stirring until everything is incorporated. Pour into a greased 9"x13" pan and a smaller one. Sprinkle with crunchy turbinado sugar - either plain or with pumpkin pie spice added. Bake for 45-60 minutes, depending on the size of the pan, or until each pan passes the clean toothpick test. This is great as a snack, for breakfast, or dessert. . .Lin

Cranberry-Rhubarb-Walnut Muffins

Preheat your oven to 350°. In a big mixing bowl, stir the following together until well combined:

2c chopped fresh or frozen rhubarb

1c chopped fresh or frozen cranberries

1c chopped walnuts

3/4c whole milk, plain Greek yogurt

1-1/2c brown sugar

1-2T white Balsamic vinegar

1c extra virgin olive oil

1-2T Mexican vanilla

3 eggs

When these are well combined, add the dry ingredients:

2c unbleached all purpose flour

1/2c whole wheat flour

1-2T pumpkin pie spice

1t each: salt, baking soda, baking powder

Mix well with a big wooden spoon or silicone spatula, then spoon into paper lined muffin tins. Bake about 20 minutes until they spring back when touched in the center, or pass the 'toothpick test.' Makes 24 muffins. These are great for breakfast or an anytime-snack. . .Lin

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