Cranberry or blueberry apple muffins.

It took me a few tries to get these mini muffins just right, but I finally have the right texture and taste.

I usually make these with dried cranberries, but since we have a ton of blueberries, I used those this time around.

I can't seem to keep these around very long because we all love them. Well, Cody usually loves to eat them except when he decides they are a great "throw" (his word for ball) and wants to test his arm. I can tell you that it's pretty good!

These are wheat-free, dairy-free, egg-free, soy-free and vegan.

Enjoy!

Mini apple and dried Cranberry muffins

Makes about 20 muffins

1 1/2 cup oat flour
1 teaspoon baking powder

1/4 teaspoon baking soda
pinch of salt
1/4 cup maple syrup
1/2 cup applesauce
1/2 cup oat or rice milk
1/4 cup vegetable oil
1/2 cup chopped, dried cranberries or blueberries

1 small, finely diced apple

Brown sugar for sprinkling on top

Preheat oven to 350 and grease mini muffin pans.

In a large bowl combine the maple syrup, applesauce, milk, oil, cranberries/blueberries and apples.

In another bowl combine flour, baking powder, baking soda and salt.

Gradually stir in the flour mixture
Spoon the batter into the muffin pan. 

Sprinkle with brown sugar and bake for about 25 - 30 minutes until a toothpick inserted in the middle comes out clean.

Pestolata Pasta. It's not quite pesto, not quite gremolata.

I call this pestolata because it's a little like pesto and a little like gremolata. Either way, it's delicious! 

The problem with pesto is that is has nuts and parmesan cheese. Here's my recipe for nut-free, dairy-free, allergy friendly, vegan pestolata pasta. I often add veggies like asparagus or peas, Cody's favorite. Seriously, this kid just can't get enough peas. He eats them by the handful every day, all day and I buy an astonishing number of bags of peas every week. But I digress.

Enjoy!

1 cup basil
1 cup spinach
1 small garlic clove
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup olive oil
1 lb. rice pasta

Salt and black pepper

Combine the basil, spinach, garlic, lemon zest, lemon juice and oil in a food processor. Add a pinch of salt and a pinch of pepper. Blend until smooth.
Cook pasta according to package directions. Reserve 1/2 cup of the pasta water.
Place the hot pasta in a serving bowl and immediately stir in the pesto. Add pasta water to reach desired consistency. Add more salt and pepper if desired.

 

Summertime Sparkling Sangria

Don't worry, this is NOT for Cody! 

I thought I would share this adults only recipe for sangria. Summertime and sangria just go together especially this refreshing sparkling sangria. 

For 4th of July I used cherries, red grapes and blueberries, but feel free to use any fruit combination you like. Sometimes I use lemon, lime and orange slices and replace the grape juice with orange juice.

Enjoy!

1 bottle chilled champagne or prosecco

1/2 cup white grape juice

1 cup ginger ale

 2 tablespoons brandy

1 cup mixed berries, cherries and red grapes

Mix all ingredients in a pitcher and chill in the refrigerator until ready to serve. Usually I chill sangria overnight, but you don't want this to lose its fizz, so start with cold ingredients and don't make it too far in advance.

Pour over ice and garnish with mint.

Buffalo hummus burgers

I have always loved 4th of July. It was one of my favorite holidays as a child. Then I met my husband at a 4th of July party and we got married three years later on 4th of July weekend, so I enjoy this holiday even more now!
 

Who's grilling for 4th of July weekend? To me, a good 4th of July weekend has to include grilling. I love burgers and I like using buffalo meat instead of beef because it is much leaner than beef. The problem is that because it is lean, it can dry out easily. That's why I like to add hummus to my buffalo burgers. It adds great flavor and moisture.

Use your favorite hummus, or here's the recipe for my Sesame-free hummus. I like to serve the burgers with my Allergy friendly potato salad.

 

I have been trying to make hamburger buns, but I have not perfected it yet, so use your favorite allergy friendly hamburger buns or bread.

Happy 4th of July, happy grilling and enjoy!

 

Grilled buffalo hummus burgers

1 lb. ground buffalo
2 tablespoons finely chopped onions
1/4 cup hummus
1/4 teaspoon salt
Freshly ground pepper
Vegan rice cheese
Your favorite allergy friendly hamburger buns

In a large mixing bowl combine the buffalo, onions, hummus, salt and pepper.
Shape into 4 burger patties
Grill over medium high heat for about 4 minutes on each side.
Top with cheese and toast the hamburger buns on the grill.
Serve on the buns with your favorite toppings.