One Pot Chicken & Turmeric Rice

This is a stove-top version of my favorite dish, chicken rice. My mum has been making this for as long as I can remember and often has a big batch of it waiting for me when I fly back to Sydney. It’s packed with flavor, ready in 30 minutes, and contains three different veggies. Plus, everything is contained within a single pot...because no one likes scrubbing dishes.

Easy one-pot chicken and turmeric rice. Gluten-free, dairy-free and delicious!

Easy one-pot chicken and turmeric rice. Gluten-free, dairy-free and delicious!

Happy Sunday, friends! Yesterday for the first time in ages I put my phone away for the day and didn’t touch my computer. I love the work that I do but it was SO nice to have a day off. We spent the afternoon at a friend’s barbeque, chatting and sunning ourselves with our SF besties. It’s Fleet Week here in SF so we also got an incredible show from the Blue Angels. (I will never understand how people have the stomach for that job but they put on an awesome show nonetheless).

I’ve been riffing on this one-pot, chicken and turmeric rice recipe for a while. It’s a variation of a dish my Mum makes, and one of my favorite things in the world. We’ve eaten a lot of rice during the development process but I am pleased to say that I think I’ve got it right.

This easy recipe draws inspiration from Indian cuisine, and is wonderfully vibrant and flavorful. It’s ready in 30 minutes, and requires only one-pot, making it perfect for weeknights. It’s also gluten-free and dairy-free for those with dietary restrictions, and offers veggies, lean protein, whole grain carbs, and fat all in one delicious dish. Enjoy!

One-Pot Chicken & Turmeric Rice

Ingredients

  • 2 tbsp extra virgin olive oil

  • 1 red bell pepper

  • 1 red onion

  • 2 boneless, skinless chicken breasts

  • ½ tsp garlic powder

  • 1.5 tsp cumin

  • ½ tsp chili powder

  • ½ tsp turmeric (Learn about the health benefits of turmeric here)

  • ½ tsp ground coriander

  • ½ tsp salt

  • 2.5 cups low sodium chicken broth

  • 1 cup uncooked basmati brown rice

  • 3 cups baby spinach

  • Cilantro


Directions

  1. Thinly slice the red onion, and red pepper.

  2. Slice the chicken breast into thin strips.

  3. In a small bowl, mix together the garlic powder, cumin, chili powder, turmeric, coriander, and salt.

  4. Add the olive oil, onion and pepper to a large non-stick pan. Place the pan on the stove, and turn on to medium heat.

  5. Cook the onions and peppers until the onions are soft and translucent.

  6. Add the chicken breast to the pan. Stir-fry until browned all over.

  7. Add the spice mixture to the pan. Stir-fry for another minute or so, then add the rice and chicken broth to the pan.

  8. Cover and cook the rice mixture for 25 minutes or until all the liquid has absorbed.

  9. Add the spinach to the pan after approximately 20 minutes.

  10. Fluff the rice with a fork, and garnish with cilantro. Serve warm. 

Serves 4.

Hungry for more? Check out more delicious, healthy dishes here.

 
One-pot chicken rice, spiked with Middle Eastern flavors, red bell peppers and baby spinach.

One-pot chicken rice, spiked with Middle Eastern flavors, red bell peppers and baby spinach.

 
Healthy, one-pot chicken and turmeric rice made with red bell peppers, baby spinach, and aromatic spices. GF, DF.

Healthy, one-pot chicken and turmeric rice made with red bell peppers, baby spinach, and aromatic spices. GF, DF.

Gluten-Free, Apple & Cinnamon Banana Bread

This ultra moist banana bread recipe incorporates some of the best Autumn flavors, and is a delightful antidote to cooler temperatures. Made with a combination of apples, bananas, gluten-free flour, Greek yogurt, and coconut oil, this recipe is lower in added sugar than other banana bread options, and butter-free. However, judging by the flavor, you’d never know it!

Gluten-free apple and cinnamon banana bread made with Greek yogurt, and coconut oil instead of butter.

Gluten-free apple and cinnamon banana bread made with Greek yogurt, and coconut oil instead of butter.

Living in New England for 10ish years, I grew to love Autumn. I am a warm weather girl at heart, but there’s something pleasant about curling up with a warm apple dessert with the leaves crunching outside. Hygge to the max!

Channeling all the New England fall cosiness over the weekend, I whipped up this easy, gluten-free apple and cinnamon banana bread recipe. The weather is pretty consistent all year round in San Francisco (no complaints) however it’s fun to bring a little Autumnal deliciousness to the kitchen.

This one bowl, gluten-free recipe has less added sugar than other banana bread recipes, but still has enough sweetness to be considered a dessert. It infuses the house with fall fragrance, and is the perfect accompaniment to tea or coffee. And you don’t need any fancy equipment to make it. A large mixing bowl, a couple of measuring cups and spoons, and a spatula will do the trick. Cheers to (healthy) hygge!

Pro Tip

Leave the apple skin on the apple for an extra dose of fiber, and nutrition! Inflammation-fighting phytonutrients like quercetin are particularly concentrated in the peel.

One bowl apple and cinnamon banana bread made with less added sugar than other recipes. The perfect fall dessert!

One bowl apple and cinnamon banana bread made with less added sugar than other recipes. The perfect fall dessert!

Gluten-Free, Apple & Cinnamon Banana Bread

Ingredients:

  • 1 apple

  • 2 medium bananas

  • 2 eggs

  • 1/3 cup canola oil

  • 3 tbsp coconut oil

  • ½ cup plain Greek yogurt

  • 1 tsp pure vanilla extract

  • 1.5 cups gluten-free all purpose flour

  • ½ cup brown sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • ¼ tsp salt

  • 1 tsp ground cinnamon

  • Topping: 1 apple

Directions:

  1. Preheat the oven to 375℉/190℃ and line a loaf pan with parchment paper.

  2. Chop the apple into small cubes.

  3. Mash the bananas with a fork in a large mixing bowl.

  4. Add the eggs, canola oil, coconut butter, Greek yogurt and vanilla to the mixing bowl. Stir until all the ingredients are well-combined.

  5. Add the flour, brown sugar, baking powder, baking soda, salt and ground cinnamon to the wet ingredients. Stir until all the ingredients are well-combined, and a thick batter forms.

  6. Mix the apple cubes into the batter.

  7. Pour the batter into the lined loaf tin, and smooth with a spatula.

  8. Thinly slice the remaining apple, and arrange on top of the batter.

  9. Insert the loaf tin into the oven, and bake for 45-50 minutes or until a toothpick comes out clean. (Start checking the banana bread after roughly 35-40 minutes).

  10. Allow the banana bread to cool. Enjoy!

Makes 1 loaf (approx. 8-10 slices)

Hungry for more Autumn recipes? Find them here.

 
Easy gluten-free, apple and cinnamon banana bread.

Easy gluten-free, apple and cinnamon banana bread.

Easy Greek Chicken Burgers with Tzatziki

Bring the flavors of Greek cuisine to your dinner table with this quick and easy chicken burger recipe. Stuffed with lemon, garlic, oregano, rosemary, and feta, this recipe is bursting with flavor, and an easy way to please a crowd. Plus, they’re on the table in under 30 minutes, and loaded with nutrition. Hooray for burger night!

Easy Greek chicken burgers stuffed with lemon, garlic, oregano, rosemary, and feta.

Easy Greek chicken burgers stuffed with lemon, garlic, oregano, rosemary, and feta.

For as long as I can remember I’ve been a burger fan. It was one of my go-to kids meals at restaurants, and remains one of my favorite dishes. And I’ve devoured some pretty delicious patties in my day.

In Boston, I was all about the Craigie Burger at Craigie on Main. It’s only served at the bar, and virtually impossible to replicate (read more about that here). I once waited over two hours for that burger, and it was worth it.

In San Francisco, Roam Burger has been my go-to. Their burgers are affordable thoughtfully-sourced and most importantly, delicious. If we’re going to eat out, Roam Burger is usually on our short list.

We also do burgers at home, and this Greek chicken burger recipe has fast become one of my favorite weeknight meals. It’s made with a handful of kitchen staples, like powdered garlic, dried oregano, dried rosemary, and lemon, and on the table in under 30 minutes. The grated zucchini keeps the patties extra moist and adds an extra (hidden) helping of veggies. Ground chicken can be substituted for turkey, and the result is just as good.

Easy Greek Chicken Burgers with Tzatziki

Ingredients:

  • 1lb (455g) ground chicken

  • 1 zucchini

  • 2 tsp dried oregano

  • 1 tsp dried rosemary

  • ½ tsp garlic powder

  • ¼ cup feta

  • ½ lemon

  • ¼ tsp salt

  • Cooking spray

  • 6 whole grain hamburger buns

Toppings:

  • 1-2 ripe tomatoes

  • Lettuce/Greens

  • Store-bought tzatziki


Directions:

  1. Grate the zucchini.

  2. Add the grated zucchini, ground chicken, oregano, rosemary, garlic powder and salt to a medium-large mixing bowl.

  3. Crumble the feta over the bowl.

  4. Juice the lemon, and add the juice to the other ingredients in the mixing bowl.

  5. Mix the ingredients together thoroughly with either your hands or a wooden spoon, and form the chicken into 6 patties roughly 4-inches (10cm) in diameter.

  6. Spray a large non-stick pan with cooking spray. Place the pan on the stove and heat over medium heat for 2 minutes or so. (Alternatively, you can cook the patties on the grill).

  7. Add 2-3 patties to the pan. Flip the patties when the bottom side is golden brown.

  8. Continue to cook until both sides are medium brown, and patties have reached an internal temperature of 165℉ (74℃) or the juices run clear.

  9. Remove the burgers from the pan, and repeat with the remaining chicken patties.

  10. Toast the hamburger buns, and thinly slice the tomatoes.

  11. Add a chicken burger to each bun and top with lettuce, tomato slices, and tzatziki. Bon appétit!

Makes 6 burgers.


Serving Suggestions

I like to serve this recipe with a big pile of greens, dotted with tomatoes, cucumbers and balsamic, but any salad will do. If you’re watching your carb intake you can pair the patties with a whole grain English muffin or toast instead of a big pillowy hamburger bun.

 
 
Quick Greek turkey burgers with tzatziki.

Quick Greek turkey burgers with tzatziki.

 
Greek chicken burgers made with feta, zucchini, lemon, rosemary and oregano, and topped with tzatziki.

Greek chicken burgers made with feta, zucchini, lemon, rosemary and oregano, and topped with tzatziki.

Vegetarian Quinoa and Black Bean-Stuffed Peppers

Take your meatless meal game to a new levels with this easy, gluten-free stuffed pepper recipe. Made with quinoa, black beans, tomatoes, cumin, lime and baby spinach, this colorful, healthy dish is packed with fresh Mexican flavors and ready in 30 minutes.

Vegetarian stuffed peppers with quinoa and black beans. Gluten-free and absolutely delicious!

Vegetarian stuffed peppers with quinoa and black beans. Gluten-free and absolutely delicious!

Last week I went on a shopping spree. No, I didn’t find myself loading up on Louboutin’s or going long on a Chloe handbag. Instead, I purchased six bell peppers of varying shapes, colors and sizes from Whole Foods.

Admittedly, this is not the first time I’ve found myself with a glut of one specific veggie. My enthusiasm for fresh produce knows no bounds and sometimes I go overboard. Some people do drugs or alcohol or cigarettes. I do bell peppers.

Nevertheless, with 6 beautiful bell peppers to burn, I found myself experimenting with all sorts of interesting dishes. This stuffed pepper dish is a vegetarian riff on a recipe I developed way back when for the blog. It’s a delicious intersection of meatless and hearty, packed with nutrition, and ready in 30 minutes. This will definitely be on our dinner table again soon.

Fun fact:

A medium red bell pepper contains 253% of the daily Vitamin C recommendation. Move over oranges--bell peppers beat you by a mile.  

This easy, quinoa and black bean-stuffed pepper recipe is packed with nutrition, and ready in just 30 minutes.

This easy, quinoa and black bean-stuffed pepper recipe is packed with nutrition, and ready in just 30 minutes.

Quinoa and Black Bean-Stuffed Peppers

Ingredients:

  • 2 red/yellow/orange bell peppers

  • 2 tsp extra virgin olive oil

  • 1 clove garlic

  • ¼ red onion

  • 1 cup cooked quinoa

  • ½ cup canned diced tomatoes

  • ½ can black beans (7 oz/ 223g), rinsed and drained

  • ¼ tsp salt

  • 1 tsp cumin

  • ½ lime

  • 1 cup baby spinach

  • ¼ cup sharp cheddar cheese


Directions:

  1. Preheat the oven to 400℉ (200℃).

  2. Crush the garlic, and finely dice the onion. Set aside.

  3. Cut the peppers in half. Remove the seeds and white membranes.

  4. Spray a baking tray with baking spray (or a drizzle of olive oil).

  5. Lay the peppers skin-side-down on the baking tray. Bake the peppers for 15-20 minutes, until they are just beginning to brown around the edges. (Note: leave the oven on 400℉/200℃ when you remove the peppers. We will return to it later).

  6. Shred the baby spinach and set aside.

  7. Add the olive oil, onion and garlic to a large non-stick frying pan. Place the pan on the stove, and turn the stove to medium heat. Stir fry until the onion is soft and translucent.

  8. Add the cooked quinoa, diced tomato, black beans, salt, and cumin to the pan.

  9. Juice the lime over the pan.

  10. Stir-fry the ingredients for a couple of minutes, then add the shredded spinach to the pan. Continue to cook until the spinach is wilted.

  11. Return to the cooked peppers. Fill the peppers with the quinoa and black bean mixture.

  12. Sprinkle a tablespoon of cheddar cheese over pepper half. Return the peppers to the baking tray, and cook for another 5 minutes until the cheese begins to bubble.

  13. Remove the baking tray from the oven, and serve warm.

Makes 2 servings.

Hungry for more? Find additional vegetarian recipes here.

 
Vegetarian stuffed peppers, filled with a slew of healthy ingredients including black beans, quinoa, tomatoes, and baby spinach.

Vegetarian stuffed peppers, filled with a slew of healthy ingredients including black beans, quinoa, tomatoes, and baby spinach.

No-Bake, Chocolate-Dipped Pumpkin Cookies

These healthy, no-bake chocolate and pumpkin cookies are incredibly simple, and feel wonderfully decadent without relying on rich ingredients. Made with oats, peanut butter, maple syrup, pumpkin and chocolate, these chewy cookies are gluten-free and vegan-friendly, as well as delicious. Skip turning on the oven, and make these no-bake, Autumn-appropriate cookies instead.

Gluten-free, no-bake chocolate and pumpkin cookies.

Gluten-free, no-bake chocolate and pumpkin cookies.

Pumpkin is another American traditions that still feels foreign to me as an Aussie living in the US. In Australia, pumpkin occasionally makes its way into a baked dinner or a salad or a soup but that’s about it. Pumpkin-infused desserts, drinks and decorations simply aren’t a thing.

Nevertheless, it’s hard not to be swayed by pumpkin madness come September 1st in America. Even in a place like San Francisco where Autumn is comparably weak and late, there are already bins of big gourds in every supermarket.

Feeling Fall-inspired, I picked up two cans of pumpkin puree this week in my travels. After long week, I decided it was time for a good, pick-me-up dessert recipe on the blog and these three bite babies delivered.

Made from oats, peanut butter, maple syrup, pumpkin and a dab of coconut oil, this recipe is the perfect intersection of healthy, chocolate-y and delicious. The pumpkin brings up the color, and adds a healthy hit of vitamin A and carotenoids for healthy vision and immunity. The trickiest part of this recipe is hiding these no-bake bites from other family members.

No-Bake, Chocolate-Dipped Pumpkin Cookies

Ingredients:

  • ½ cup peanut butter

  • ½ cup canned pumpkin

  • 2 tbsp coconut oil

  • ½ cup maple syrup

  • ¼ tsp salt

  • 1 tsp vanilla

  • ½ tsp cinnamon

  • 3 cups GF quick-cooking oats (more about the health benefits of oats here)

  • ⅔ cup 70% dark chocolate chips

  • 1 tsp coconut oil

Directions:

  1. Line two half sheet pans (or one full) with parchment paper.

  2. Add the peanut butter, pumpkin, coconut oil, maple syrup, salt, vanilla and cinnamon to a medium saucepan.

  3. Place the saucepan on the stove, and turn the stove on to medium heat. Melt the ingredients together, stirring frequently, until a smooth paste slightly thicker than applesauce forms.

  4. Remove the saucepan from the heat, and add the quick-cooking oats to the pumpkin-peanut butter paste. Stir until all the ingredients are well-combined.

  5. Using an ice-cream scoop, spoon balls of the oat mixture on to the lined sheet pans. Flatten each ball gently with the back of a fork or your fingers.

  6. Refrigerate the cookies until firm (roughly 30 minutes).

  7. Melt the chocolate chips, and coconut oil together in the microwave or on low heat on the stove. Allow the chocolate to cool slightly. (Piping hot chocolate will disintegrate the cookies).

  8. Dip the cookies into the chocolate one-by-one and return to the parchment paper. Work quickly to stop the cookies from falling apart from prolonged contact with heat.

  9. Insert the trays back into the fridge until the chocolate hardens.

  10. Store the cookies in the fridge or freezer. Enjoy as a delicious, healthy sweet treat.

Makes 18-20 cookies.


Craving more Autumn recipes? Find them here.

 
Quick and easy chocolate-pumpkin cookies. No baking required!

Quick and easy chocolate-pumpkin cookies. No baking required!

Gluten-free, no-bake pumpkin cookies dipped in chocolate and made with oats, pumpkin puree, peanut butter, and a touch of maple syrup.

Gluten-free, no-bake pumpkin cookies dipped in chocolate and made with oats, pumpkin puree, peanut butter, and a touch of maple syrup.

Summer Corn Salad with Stone Fruit and Feta

This easy, vegetarian salad takes under 15 minutes to prepare, and is a delicious addition to summer barbecues, picnics and gatherings. Made with light and fresh ingredients like sweet corn, nectarines, cherry tomatoes, cilantro, and feta, and turns every meal into a fiesta. Pair with grilled meat, poultry or seafood for a complete meal.

Summer corn salad made with fresh corn, stone fruit, feta, and cilantro.

Summer corn salad made with fresh corn, stone fruit, feta, and cilantro.

I rarely ate corn growing up, and if I did it was usually in the form of a corn chip or popcorn. Corn is just not celebrated the same way in Australia as it is in America, probably because we produce less of it.

Over the years, I’ve come to enjoy corn more and more, particularly in it’s raw form. I can live without high fructose corn syrup, and all the highly processed corn products out there, but fresh, crunchy, burst-in-your mouth corn is something I can get behind.

Does Corn Have Health Benefits? Clearing Up ‘Cornfusion’

As I was pulling together this recipe, I did a quick scan of corn’s nutrient profile and the results were surprising. I’ve known for sometime that corn is considered a whole grain, but that’s only the tip of the iceberg. One large ear of corn provides almost 4g of fiber and is a good source of:

  • Vitamin C

  • Several B-vitamins

  • Folate

  • Magnesium

  • Phosphorus

  • Magnesium

  • Potassium and;

  • Manganese

These nutrients support a variety of functions including immunity, energy production, cell division, muscle function, bone health, and blood pressure regulation. In addition, corn is a rich source of lutein and zeaxanthin, carotenoids which help protect the eyes against macular degeneration [1]. Who knew that raw corn was such a nutrient powerhouse?!

Alas, you can feel good about adding this refreshing, bright salad to your recipe repertoire. Moreover, it’s delicious, healthy and requires only a handful of ingredients. Embrace the amaizing!

Easy Summer Corn Salad

This meatless corn salad with filled with light and fresh flavors, and is the perfect accompaniment to grilled meat/poultry, and seafood.

This meatless corn salad with filled with light and fresh flavors, and is the perfect accompaniment to grilled meat/poultry, and seafood.

Ingredients:

  • 3 ears of corn

  • 2 large nectarines (2 cups)

  • 1.5 cups cherry tomatoes

  • ½ cup red onion

  • ¼ cup fresh feta

  • 2 tbsp fresh cilantro

  • 1 tbsp extra virgin olive oil

  • 2 tsp lime juice

Directions:

  1. Shuck the corn and chop off the bottom of the cob. Use a shark knife to slice the corn kernels off the cob.

  2. Remove the pits from the nectarines and dice into 1cm (~½ inch) cubes.

  3. Halve the cherry tomatoes, and finely dice the red onion.

  4. Finely chop the cilantro.

  5. Add the corn kernels, diced nectarine, halved cherry tomatoes, red onion, and cilantro to a medium-large mixing bowl.,

  6. Crumble the feta into the salad.

  7. Add the olive oil and lime juice to the bowl. Season the salad with salt and pepper, and gently toss with a wooden spoon until all the ingredients are combined.

  8. Store in the fridge overnight or serve cold immediately.

Serves 4.


References:
[1] Lutein and Zeaxanthin—Food Sources, Bioavailability and Dietary Variety in Age-Related Macular Degeneration Protection. Bronwyn Eisenhauer, Sharon Natoli, Gerald Liew, Victoria M. Flood. Nutrients. 2017 Feb; 9(2): 120. Published online 2017 Feb 9. doi: 10.3390/nu9020120

Simple summer corn salad: Fresh corn tossed together with sweet cherry tomatoes, diced nectarines, lime, cilantro and just enough feta.

Simple summer corn salad: Fresh corn tossed together with sweet cherry tomatoes, diced nectarines, lime, cilantro and just enough feta.

The Juiciest Burgers Ever

These easy pan-fried burgers can be enjoyed all year round-- no grill needed! With equal parts mushrooms, and beef, this recipe puts a healthy spin on the traditional burger without compromising on flavor or juiceness. So, what are you waiting for? Bring back burger night.

Basic beef burgers with a surprising healthy upgrade.

Basic beef burgers with a surprising healthy upgrade.

I’ve been experimenting with blenditarian burgers in various forms over the last couple of months. For those of you not familiar, the Blenditarian movement is a joint initiative of the Culinary Institute of America, and The Mushroom Council that encourages incorporating more plant-based foods, and reframing protein as a side instead of the main dish.

I really enjoy a good burger, and I love the idea of being moderate with meat consumption rather than cutting it out all together. During my days as an athlete, I experienced low iron once or twice, and it left me feeling lethargic and generally awful. Since I am still pretty active, I like to eat red meat 1-2 times a week to keep my iron stores topped up. (Side note: Plant foods like beans, spinach and fortified grains contain iron too but that iron is generally less bioavailable.)

For more thoughts on red meat check out this post. While you won’t find me polishing off a dinosaur-sized prime rib anytime soon, burgers and spaghetti bolognese remain among my favorite dishes. I hope you enjoy this burger recipe as much as we do. 

 

The Juiciest Burger Recipe Ever

Ingredients:

  • 1/2lb (227g) white or brown mushrooms

  • 1lb (454g) 85/15 ground beef (preferably grass fed, organic)

  • ¼ tsp garlic powder

  • ¼ tsp onion powder

  • 1 tsp dried parsley

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • ½ tsp salt

  • Pepper

  • 6-8 whole wheat or gluten free whole grain burger buns

  • Lettuce

  • Tomato slices

 

Directions:

  1. Finely dice the mushrooms. Alternatively, you can cut them in half, and pulse a couple of times in the blender.

  2. Add the mushrooms, ground beef, garlic powder, onion powder, and dried parsley, basil and oregano to a large mixing bowl.

  3. Massage the mushrooms and flavorings into the beef until evenly distributed, and form the beef mixture into 6-8 patties. Season each patty with pepper.

  4. Heat a large non-stick pan over medium-high heat on the stove. When the pan is hot, add 2-3 burger patties to the pan. Cook until a deep brown crust develops on the bottom of the patty, then flip with a spatula. Continue to cook until each patty is brown on both sides and cooked through. You may need to turn down the heat to prevent the burgers from burning. Repeat with the remaining burger patties.

  5. Toast the burger buns. Place a burger patty on each bun, and top with lettuce, tomato and preferred condiments. Enjoy!

Makes 6-8 burgers.

 
IMG_1487.jpg

Gluten-Free, Double Chocolate Cauliflower Muffins

Take your healthy baking game to a whole new level with this easy, gluten-free double chocolate muffin recipe. Built on a base of Greek yogurt, gluten-free flour and cauliflower (yes, cauliflower), these quick chocolate muffins contain just the right amount of chocolate-y deliciousness without being overly indulgent. Oh, and their ultra-moist too.

Moist and fluffy double chocolate cauliflower muffins.

Moist and fluffy double chocolate cauliflower muffins.

I’ve never quite understood why some people don’t have an appetite for sweets. My sweet tooth isn’t as strong as it used to be, but I can’t imagine a life without chocolate. Every time I return to Sydney my Mum has a box of Cadbury’s Favorites waiting for me on my dresser (thanks Mum)!

This recipe was borne out of my love of chocolate and my (undeclared) desire to be a better baker. I’ve been experimenting with all sorts of healthy baked good recipes lately, and muffins have become one of my favorite things to whip up on a whim. Since there’s only two of us, I always stash a couple in the freezer for an easy brekkie addition or dessert.

These fluffy, double chocolate muffins are gluten free, ready in under 30, and don’t require any fancy baking equipment. I’ve even managed to squeeze a veggie in there which makes them a smidge more nutrient dense, and moist. (Learn more about the benefits of cruciferous veggies like cauliflower here). Go forth and get your chocolate fix!

IMG_7620-2.jpg

Gluten-Free Double Chocolate Cauliflower Muffins 

Ingredients:

  • ½ cup brown sugar

  • 2 eggs

  • ½ cup + 1 tbsp canola oil

  • ½ cup vanilla Greek yogurt

  • 1 tsp vanilla extract

  • 1.5 cups gluten-free all purpose flour

  • ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 tsp ground cinnamon

  • 1 cup riced cauliflower (or grated zucchini)

  • ¼ cup unsweetened cocoa powder

  • ½ cup dark chocolate chips (+ 2 tbsp extra for topping)

 

Directions:

  1. Preheat oven to 350F/180C. Line a muffin tin with baking cups.

  2. In a large bowl, whisk together the sugar, eggs, oil, yogurt, and vanilla extract, until the mixture is smooth and shiny.

  3. Whisk in the baking powder, baking soda, salt, cinnamon, and cocoa powder.

  4. Add the flour and riced cauliflower into the mixture. Mix with a wooden spoon until all the ingredients are thoroughly combined.

  5. Add the chocolate chips to the muffin batter and stir until the chocolate chips are evenly distributed throughout the batter.

  6. Spoon the batter into the baking cups, and top with the remaining 2 tbsp of dark chocolate chips.

  7. Insert the muffin tray into the oven, and bake for 20 minutes or until a toothpick comes out clean when it is inserted into the middle of a muffin.

  8. Remove the muffin tray from the oven, and serve.

Makes 10-12 muffins.

 
Moist and fluffy gluten-free, double chocolate-cauliflower muffins:.

Moist and fluffy gluten-free, double chocolate-cauliflower muffins:.