Pumpkin Spice Yogurt Muffins

Pumpkin Spice Yogurt Muffins | Project Healthy Ever After

Pumpkin Spice Yogurt Muffins
Yields: 18 muffins

Ingredients:
2 cups all purpose gluten free flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/3 cup lemon olive oil
1 teaspoon lemon juice
1 cup pumpkin puree
1 cup organic cane sugar
3 large eggs
1 1/4 cups organic whole milk yogurt (I used Stoneyfield)

Directions:
Preheat oven to 350 degrees F. Spray muffin pan with olive oil or coconut oil spray or use silicone liners and set aside.

In large bowl, sift flour, baking powder, baking soda and salt together. Whisk in cinnamon, ginger and nutmeg.

In a separate bowl, whisk together olive oil and sugar. Add the eggs, one at a time. Add lemon zest and juice, yogurt and pumpkin puree. Whisk to combine.

Gradually stir in flour mixture.

Using ice cream scoop, fill muffin tins three-quarters full and bake for 20-25 minutes or until toothpick inserted in center comes out clean.

Pumpkin Apple Cider Pancakes

Pumpkin Apple Cider Pancakes | Project Healthy Ever After
Pumpkin Apple Cider Pancakes
Yields: Approximately 12-16 pancakes

Ingredients:
1 1/2 cups all purpose gluten free flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup apple cider
1 cup pumpkin puree
2 eggs, separated
2 Tablespoons of brown sugar
2 Tablespoons melted butter (cooled to avoid scrambling your eggs)
2 Tablespoons of apple cider vinegar

Directions:
Sift flour, baking powder, baking soda and salt together in a large bowl. Whisk in cinnamon, ginger and nutmeg.

In a separate bowl, beat together your wet ingredients, except egg whites.
In separate bowl, whisk egg whites until frothy.

Pour your wet ingredients into your dry ingredients and mix until just combined. Fold in egg whites.

Preheat a griddle, skillet or pan on medium heat. Grease with coconut oil spray. Pour the batter on the griddle in 1/4 cup measures.

Flip when “the bubbles” appear on the surface. Cook until nice and golden brown on both sides. Continue until all of your batter is used up.

Serve with powdered sugar, or hot buttery maple syrup….and of course with a nice glass of cider.

Pumpkin Apple Cider Pancakes | Project Healthy Ever After

Enjoy!

Eggnog Bundt Cake with Eggnog Glaze

Eggnog Bundt Cake with Eggnog Glaze | Project Healthy Ever After
Eggnog Bundt Cake with Eggnog Glaze
Yields: 8-16 servings (depending on how big your like your slice)

Ingredients:
2 eggs
1 1/2 cups eggnog
1 cup organic cane sugar
1 teaspoon vanilla extract
1/2 cup butter, melted (cool to avoid scrambling eggs)
2 1/4 cup all purpose gluten free flour
1 cup organic whole milk yogurt
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Glaze:
1 cup confectioners sugar, sifted
3 Tablespoons eggnog (may need to add a little more depending on thickness)
2 teaspoons Armagnac (or you could even use Rum extract)
1/8 teaspoon of ground nutmeg

Directions:
Preheat over to 350 degrees F. Spray bundt pan with olive oil or coconut spray.

Sift flour, baking powder, salt and nutmeg in medium bowl. Set aside.

Using the paddle attachment on your stand mixer, mix eggs, eggnog, yogurt, sugar, vanilla and butter.

Add dry ingredients to your mixer in thirds and blend together. Your butter might be clumpy and that is ok. It will melt as it cooks.
Pour ingredients into bundt pan. Bake for 45-55 minutes. A toothpick inserted into center should come out clean.

Whisk together glaze ingredients and pour over cooled cake.

Eggnog Bundt Cake with Eggnog Glaze | Project Healthy Ever After

Enjoy!

Eggnog Bundt Cake with Eggnog Glaze | Project Healthy Ever After

Cardamom Almond Pistachio Pancakes with Orange Blossom Syrup

Cardamon Almond Pistachio Pancakes
Cardamom Almond Pistachio Pancakes with Orange Blossom Syrup
Yields: approximately 16 pancakes

Ingredients
For the pancakes:
1 cup gluten free all purpose flour
1/4 cup almond meal
1/4 cup pistachio meal (from ground pistachios)
1 cup milk
2 large eggs
2 Tablespoons grass fed butter, melted
2 Tablespoons of organic cane sugar
2 teaspoons of baking powder
1 teaspoon salt
1/4 teaspoon cardamom
handful of pistachios for topping (optional)

For the syrup:
1/2 cup of water
1 cup organic cane sugar
juice and zest of one lemon
1 Tablespoon orange blossom water

Directions:
Place enough pistachios in food processor (to yield 1/4 cup ground meal) and pulse.

In a bowl sift together dry ingredients: flour, almond meal, pistachio meal, baking powder, sugar, salt & cardamom powder.

In a large bowl whisk together all the wet ingredients; butter, milk and eggs.

Add dry ingredients in thirds to wet ingredients and whisk until incorporated. Try not to over mix. Set mixture aside for 15 minutes to rest.

In the meantime, place saucepan over medium heat. Add sugar, water, orange blossom water and lemon zest and juice and bring to a gentle boil.

Once mixture comes to a boil, reduce heat to a simmer for about 20 minutes, stirring often. Remove from heat and set aside.

Once pancakes have rested, brush the hot griddle with coconut oil or butter or combo.

For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Cardamon Pancakes

To assemble: Take desired amount of pancakes (I usually start with 4). Add butter, drizzle with the orange blossom syrup, sprinkle with the pistachios and enjoy!

Cardmon Pistachio Pancakes

Lemon Yogurt Cake with Vanilla Honey Yogurt Mascarpone Sauce

Lemon Yogurt Cake
Today is Julia Child’s birthday. She is one of my favorite chefs and I absolutely loved Meryl Streep’s portrayal of her in Julie & Julia.

Well anyway, I guess I was inspired to make a cake for Julia. It was light, flavorful and delicious. I hope you enjoy it as much as my husband and I did.

Lemon Yogurt Cake with Vanilla Honey Yogurt Mascarpone Sauce
Yields: 8 servings

Ingredients
For the Cake:
2 cups gluten free all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup lemon olive oil
1 cup organic pure cane sugar
3 large eggs
2 lemons, zested and juiced
1 1/4 cups organic whole yogurt (I used Stonyfield)
Confectioner’s sugar
For the Sauce:
1/2 cup mascarpone, at room temperature
1/2 cup organic whole yogurt
1/4 honey
1 teaspoon vanilla
2 Tablespoons heavy cream
zest of one lemon
juice of 1/2 lemon

Directions
For the cake:
Preheat oven to 350 degrees F.
Grease a 9-inch pan. Sprinkle with Confectioner’s sugar. Place parchment liner in bottom of pan to ensure easy removal.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the olive oil and sugar. Add the eggs, one at a time, then the lemon juice, lemon zest, and yogurt.
Whisk to combine.
Gradually stir in flour mixture.
Transfer batter to the prepared pan and bake until top is golden brown and a toothpick inserted in center comes out clean, 30-35 minutes.
For the sauce:
In a medium bowl, combine the mascarpone, yogurt, honey, vanilla, zest and lemon juice. Add the heavy cream and stir until combined.

Pour the mascarpone mixture over cake and serve.

Happy Birthday to Julia on what would have been her 102nd birthday.

J Ryan Burger At Home

J Ryan Burger At Home | Project Healthy Ever After

We have a restaurant here in Sarasota called J Ryan’s. We’ve been a couple of times, most recently the other day when we were waiting to pick up our new car.

This restaurant is not really known for being gluten free so I stick to the salads but my husband raves about their J. Ryan Burger that I had to try to create (re-create it for him) at home.

Here’s the description for the J. Ryan burger ~ Rubbed in Creole seasoning topped with house made Frickles, Provolone cheese and mustard horseradish sauce.

I baked the frickles instead of deep frying them. Also, I didn’t have provolone cheese so I substituted Colby jack…but here’s my gluten free version of J Ryan’s Burger

Ingredients
For the Creole burgers:
1 lb. grass fed beef
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
pinch dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
pinch cayenne pepper
1/4 teaspoon paprika
2 slices Colby Jack cheese
2 gluten free hamburger buns

For the Frickles:
8 oz. jar Bread & Butter pickles (I used Bubbies)
1 cup gluten free flour
1/2 teaspoon of smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1 large egg
1 cup buttermilk
olive oil spray (about 1 tsp)

For the Mustard Horseradish Sauce:
2/3 cup plain Greek yogurt (I used Fage)
1/4 cup Dijon mustard
2 Tablespoons extra virgin olive oil
2 Tablespoons prepared horseradish
2 Tablespoons chopped fresh tarragon
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper

Directions
For the Burgers:
In medium bowl, mix seasonings and beef until incorporated. Do not over mix. Form into 4 patties.

Place in skillet over medium heat. Cook 4 minutes on each side.

For the Frickles:
Place pickles to drain on paper towels.

In a medium bowl, whisk together egg and buttermilk.

In a separate bowl, stir together the flour and seasonings.

Dip each pickle slice in the milk mixture, then dredge in the flour until well coated.

Heat oven to 450°F along with 2 baking sheets. When the oven reaches 450°, remove baking sheets and spray with olive oil spray; place pickles on the baking sheets and spray the tops of the pickles with the more oil. Bake 8-10 minutes, turn and spray if needed and cook an additional five minutes. Remove pickles from cooking sheet.

For the Mustard Horseradish Sauce:
Mix all ingredients in small bowl to blend. Season with salt and pepper. Cover; chill. Can be made 1 day ahead.

To assemble, place burger on bun. Top with cheese, mustard horseradish sauce and frickles. I served it with Carrot Fries with Garlic Yogurt Dipping Sauce and Coleslaw. Enjoy!

J Ryan Burger at Home | Project Healthy Ever After

Carrot Fries

Carrot Fries | Project Healthy Ever After
These carrot fries will give you a healthy dose of beta-carotene, vitamin A, minerals, fiber, and anti-oxidants. Although I do love my Olive Oil French Fries every now and again, these are a much better alternative to the carrot fry’s cousin, Mr. potato french fry, which offers little to no nutritional value!

Carrot Fries
Yield: 5 servings

Ingredients:
1 pound fresh carrots, cut into 1/2-inch sticks
2 teaspoons olive oil (I’ve also used coconut oil and they are just as tasty)
1/2 teaspoon salt
1/2 teaspoon Herbs de Provence
Garlic Yogurt Dipping Sauce

Directions:
Place carrots on a greased baking sheet. Drizzle with oil and sprinkle with salt and Herbs de Provence; toss to coat. Bake at 450° for 10-12 minutes or until crisp-tender.

Serve with Garlic Yogurt Dipping Sauce and enjoy!

Carrot Fries with Garlic Yogurt Dipping Sauce | Project Healthy Ever After

Roasted Chicken Salad with Summer Berries and Blueberry Balsamic Dressing

Roasted Chicken with Summer Berries | Project Healthy Ever After

It’s summer (my favorite season). The temperatures are soaring into the upper 80s and 90s. When it is super hot outside, sometimes you need to cool off with a salad for dinner.

Crisp greens, roasted chicken breast, fresh organic blueberries and strawberries, cucumbers, buttery avocado, roasted beets and a sprinkle of broccoli greens – plus my new blueberry balsamic dressing – make a terrific summer main course salad.

I found these beautiful organic blueberries at the Farmer’s Market.

Organic Blueberries

I love blueberries and try to eat them often. Here’s just a few of the dishes I’ve created using this tiny burst of flavor of a fruit … Blueberry Balsamic Brie Grilled Panini, gluten free Blueberry Coconut Pancakes, gluten free Blueberry Banana Bread, and Blueberry Coconut Almond Baked Oatmeal.

The Dressing

I’ve made blueberry balsamic veinegar before but this time I decided to experiment and use the same blueberry balsamic vinegar that I used in the Blueberry Balsamic Brie Grilled Panini.

Treat yourself and order some of the blueberry balsamic vinegar and let it knock your socks off. These vinegars can be ordered from Venice Olive Oil Company in Venice, Florida. This store is full of specialty extra virgin olive oils and vinegars.

Try a few small bottles, like the 100 – 200 ml sizes. I have a few bottles of vinegar besides the blueberry balsamic. Actually I have a couple dozen bottles of vinegar in my pantry (Yeah, I am serious about vinegar.) The flavors I have from Venice Olive Oil Company are espresso, chocolate, raspberry, sicilian lemon, cinnamon pear, blackberry ginger, aged coconut and a few others … but you get the idea. Did I mention that I love flavored vinegars? Now these vinegars are not cheap but they are definitely worth every penny!

But back to the star of this post is the gorgeous purple blueberry balsamic. You can make the dressing two ways. Directions using the blueberry balsamic are below. If you are going to use regular balsamic follow the same directions but add 2 teaspoons of local honey.

And this salad is packed with color and nutrition.

Roasted Chicken with Summer Berries | Project Healthy Ever After

I hope you enjoy it.

Roasted Chicken Salad with Summer Berries and Blueberry Balsamic Dressing
Yields: 2 Servings

Ingredients
For the Roasted Chicken Breasts:
2 boneless chicken breasts, skin on (6 to 8 ounces each)
Olive oil
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper

For the Blueberry Balsamic Dressing:
1/4 cup extra virgin olive oil
1/4 cup organic blueberries
2 Tablespoons blueberry balsamic vinegar (you can also use regular balsamic)
2 teaspoons honey (if using regular balsamic)
1 teaspoon finely chopped shallot
A few sprinkles of salt and pepper

For the Salad:
1 head Romaine, chopped
1/2 of an avocado, diced
1/2 English cucumber, peeled and diced
1/2 cup fresh organic blueberries
1/2 cup fresh organic strawberries
1/2 cup diced roasted beets
handful of broccoli greens

Directions
For the Roasted Chicken Breasts:
Preheat the oven to 400 degrees F.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.

Slice or dice into cubes for the salad.

For the Blueberry Balsamic Dressing:
Place oil, blueberries, blueberry balsamic vinegar (or regular balsamic plus honey), and shallot into blender and puree until smooth. Pour through a small fine strainer to get rid of small bits of blueberry skin. Season with a pinch of salt and pepper.

For the salad:
Place salad greens in two bowls or plates and divide the chicken, avocado, cucumbers, beets, berries and broccoli greens between the two. Drizzle blueberry balsamic dressing over salad.

Enjoy!

Roasted Chicken with Summer Berries | Project Healthy Ever After

NOTE: You can store extra dressing in mason jar in refrigerator for up to on week. You may need to add a little water and whisk until smooth if dressing it too thick.

Roasted Strawberry, Cheddar and Chocolate Grilled Panini

Roasted Strawberry Cheddar and Chocolate Grilled Panini | Project Health Ever After

Recently a friend and I got together. I made lunch for our marathon session of watching Psych. We had Blueberry Balsamic Brie Grilled Paninis for our main course. I usually make this with Spinach but I forgot to get some at the store. To drink, I made Mango Limeade.

Blueberry Balsamic Brie Grilled Panini | Project Healthy Ever After

And for dessert, I made Chocolate Hazelnut Mouse with Hazelnut Brittle

Chocolate Hazelnut Mousse | Project Healthy Ever After

We decided to have another Pysch marathon today. I got to thinking about those blueberry balsamic brie grilled paninis and wondered how I could change it up. I had just bought some organic strawberries from Whole Foods over the weekend. So I’m thinking Strawberry and Cheese Panini. Then all of a sudden, it pops into my head, add chocolate. And the Roasted Strawberry Cheddar and Chocolate Grilled Panini was born. Since this was both savory and sweet, it satisfied both main course and dessert.

Roasted Strawberry, Cheddar and Chocolate Grilled Panini
Yields: 2 sandwiches

Ingredients:
6 strawberries, quartered
1/2 teaspoon extra virgin olive oil
pinch of salt
4 slices gluten free bread
2-3 ounces of grass fed raw cheddar cheese, sliced
1-2 ounces high-quality chocolate

Special Equipment:
Panini Maker (I have the Cuisinart 5-in-1 Griddler)

Directions:
Preheat oven to 375 degrees. Toss strawberries with oil and salt, then spread on a baking sheet and roast for 20 minutes.

Pre-heat panini maker. Layer on a few slices of cheese, strawberries and chocolate onto slice of bread. Top with a few more slices of cheese, if desired. Place another piece of bread on top. Place in panini maker until desired goldenness.

Serve immediately!

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{Gluten Free} Blueberry Balsamic Brie Grilled Panini

Blueberry Balsamic Grilled Panini | Project Healthy Ever After
Click Photo to Enlarge

{Gluten Free} Blueberry Balsamic Brie Grilled Panini
Yields: 1 sandwich

Ingredients:
2 slices of bread
Brie Cheese
Fresh spinach
1/2 cups fresh or frozen organic blueberries
1 Tablespoon blueberry balsamic vinegar* (you could also use regular balsamic)
1 1/2 Tablespoons brown sugar

Special Equipment:
Panini Maker (I have the Cuisinart 5-in-1 Griddler)

* I got my Blueberry Balsamic Vinegar from the Venice Olive Oil Company.

Directions:
In a small saucepan, combine blueberries, sugar and vinegar. Turn on medium heat and let come to a slow boil. Use a utensil to crush berries as you stir.

After boiling for about 5 minutes, pour mixture through a mesh strainer and let the juice syrup separate from the solid berries. Be sure to save the syrup for pancakes, ice cream or yogurt, etc. It is yummy!

Take a slice of bread. Top with spinach. Add a later of brie cheese. Spread blueberries. Top with additional cheese, if desired. Sprinkle with fresh ground pepper. Top with another slice of bread. Place in your panini maker for about 5 minutes or until desired meltiness of the cheese.

Enjoy!

Blueberry Balsamic Brie Grilled Panini

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