Deer (Meat)balls...

It's a snowy day in Kansas City… normally when it's snowing or too cold (or too hot… for when I lived in Arizona), I make my Nonno Tony's sauce.  Yes, it's my Grandfather's recipe and not my Grandmother's and maybe some day I will share it all with you all but this post is dedicated to the little balls of glory that you place in the sauce to make it perfect… meatballs, made with the deer meat my husband so lovingly shot down in Montana this past fall.

Your best friends for this recipe are a food scale and a mini cupcake tin.  If you do not have these, no worries.  You can just eyeball the quantities.

Ingredients

• 12 oz ground venison (feel free to substitute with a ground pork or beef option, or better yet mix the two together for a more authentic italian ball)
• 1 oz pancetta, chopped
• 2 garlic cloves, minced
• 1/4 cup yellow onion, chopped finely
• 3 TBSP bread crumbs (I used a gluten free variety)
• 2 oz ricotta (skim or non-fat)
• 2 TBSP egg substitute
• 1 tsp oregano
• 2 tsp basil
• salt to taste

Directions

1. Preheat oven to 400 degrees
2. In a large bowl, add all of the ingredients and mix well using a fork.  I say fork because it will keep the meat from compressing and thus becoming more tough during the cooking process.
3. Measure the meat out in 1oz portions and place in the mini cupcake tin (if you do not have a scale but have a mini cupcake tin, the meat will fit perfectly in the tin when formed in a ball).
4. Bake for 20 minutes
5. Remove from oven and drain the meatballs from the grease.  Add them to your favorite sauce and simmer for another 10-20 minutes.  Serve over pasta… or spaghetti squash… or in a grinder for a delicious sandwich

Gluten Free, Less Guilt M&M Cookies (made with COCONUT SUGAR!)

I received copious amounts of M&M's for Christmas (maybe my family knows it's my favorite candy?) so I needed a good recipe to give me an excuse to eat them.  Since I adore Better Batter's flour mix, I decided to make a healthier version of chocolate chip cookies… swapping my favorite candy for chocolate chips.  They are a soft and chewy cookies, very reminiscent of Soft Batch cookies but with less fat and less sugar.   Rather than use granulated sugar, I used coconut sugar.  Next time I may try the recipe with full coconut sugar because it was so successful in this recipe.  I'm a pretty big fan of them and so was the Hubs :)

COOKIE COOKIE COOKIE!

Ingredients

1/2 cup of butter (room temp - can use soy butter or other dairy-free butter)
1/4 cup non-fat Greek Yogurt
1/2 cup coconut sugar
1/2 cup brown sugar
2 1/2 tsp vanilla
1 large egg (room temp - or you can substitute 1 Tbsp flaxseed mixed with 3 Tbsp water for a vegan version)
2 Cups Better Batter Baking Flour (or you can sub regular/whole wheat flour)
1 tsp baking soda
1/2 tsp sea salt
2 tsp cornstarch
1 cup M&Ms


Directions

1. Add butter and greek yogurt to a large mixing bowl and beat together for about a minute on a medium speed.  Add both sugars to the mixture and cream on medium until light and fluffy.  Mix in the egg and vanilla, then set aside.
2. In a separate bowl combine the remaining dry ingredients (except the M&Ms!).
3. Gently mix in the chocolate until its evenly distributed throughout the batter
4. Cover the bowl with saran wrap and refrigerate the dough for an hour MINIMUM.  
5. Remove the dough from the fridge and allow it to rest at room temperature for about 5-10 minutes.  While it is resting, preheat the oven to 350 degrees and line baking sheets with parchment paper or spray with oil
6. Roll the dough in one tablespoon increments.  Place the balls about an inch or two apart on the cookie sheets and flatten them slightly
7. Bake in the oven for 10-12 minutes (warning:  They really won't get brown on the edges since the dough stays true to its form.  You may just have to do the finger test to make sure they are done to your liking)
8. Transfer to a cooling rack to cool completely
9. Since they are soft, be sure to store them in a covered container…. that is, if you have any to store :)

Dessert for Breakfast? Healthy Carrot Cake Pancakes with plenty of protein :)

I am a carrot cake fiend (in case you couldn't tell with my last carrot cake inspired recipe).  I had originally planned to make these for Easter but had a little glitch in our original plans.  Anyways, this recipe has greek yogurt, protein powder AND healthy oats for a breakfast that will tickle your sweet tooth and satisfy you for hours.

Ingredients (serves 2-3 people)

For the batter

• 1/2 cup gluten free flour (I used Better Batter)
• 1/2 cup gluten free rolled oats
• 1/4 cup vanilla protein powder (you can omit this, just add more flour if you do)
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground ginger
• 1/8 tsp kosher salt
• 1/2 tsp baking powder
• 1 tsp light agave syrup (you can use regular sugar but you'll need about one and a half tsp)
• 1/2 cup grated carrots
• 1/2 cup water
• 1/2 cup plain or vanilla greek yogurt
• 2 egg whites

For the delicious cream cheese sauce

• 1/3 cup low fat cream cheese
• 1/4 cup grade A maple syrup (don't skimp on yourself with the fake stuff... it's just not the same)

Carrot Cake Pancakes with Maple Cream Cheese Sauce

Directions

1. Preheat your skillet.  
2. Add all batter ingredients to a blender.  
3. Blend well.  
4. Pour about 1/4 cup of batter into your preheated skillet and allow to cook until you see bubbles coming from the center of the pancake.  Flip and cook to your desired doneness (about 2 minutes).  
5. While you have your pancake line going, add cream cheese and maple syrup to a smaller blender (I have a ninja and find that the three different blender options come in handy) and combine.  If you do not have a small blender, heat the cream cheese up in the microwave on low for about 30 seconds and mix the maple syrup in.
6. Find your prosecco and orange juice in the fridge, then make your mimosa side dish.  Enjoy!

Carrot Cupcakes with Greek Yogurt Cream Cheese Frosting (gluten free! and raisin free)

Kansas City was hit by Snowmageddon the other day and unfortunately I had such a wicked craving for Carrot Cake... usually I just go over to Whole Foods when that predicament happens but since my driveway was covered with 11 inches of fresh snow, I opted to try to whip up a healthy version at home.

Ingredients

Cake (makes 6 cupcakes)

• 3/4 cups Better Batter flour (or regular cake flour if you opt for a gluten cake)
• 1 tsp baking powder
• 1/8 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp kosher salt
• 1 large egg
• 1/3 c granulated sugar
• 2 TBSP brown sugar
• 1 TBSP orange juice (pulp free!)
• 1/2 tsp vanilla
• 2 TBSP canola oil
• 2 TBSP non-fat greek yogurt
• 3/4 cup carrots

Frosting

• 3 oz neufchatel cheese (lower fat cream cheese)
• 1/4 cup greek yogurt
• 1/2 cup confectioners sugar

Directions

Cake

1. Preheat the oven to 350 degrees
2. In a small bowl, sift flour, baking powder, nutmeg and cinnamon, then add salt and set aside.
3. In a mixing bowl, combine sugars and egg until well mixed and creamy
4. Add vanilla, O.J., Oil and greek yogurt (just the 2 tbsp) to the mixing bowl and set on a low setting.
5. Slowly add the flour mixture to the mixing bowl and mix until wet
6. Fold in the carrots (that you have either sent through the food processor or manually grated)
7. Spoon the mixture into 6 sprayed cupcake tins then bake for 20-25 minutes

Frosting

1. In a mixer, combine all ingredients for the frosting.  Please note that the frosting will be more of a glaze consistency but if you would like to make it thicker, simply add another spoonful of confectioners sugar
2. Spoon on top of cooled cupcakes.

Enjoy (with or without your favorite bubbles)


Nutrition: per cupcake 240 calories/9g fat/25g sugar/5g protein

Sweet and Spicy Chicken Tortilla Stew

As some of you may know, our household revolves around when the Longhorns and Patriots play on the weekends.  This past Sunday, the Pats happened to be playing the early game so I wanted to throw some items in the crock pot for an easy dinner (i.e.: something that was ready to chow down on after an afternoon of mimosas/beer and screaming at the television)

I had a ripe avocado, mass quantities of roma tomatoes, a few measly pickled jalapeños and leftover butternut squash.... I guess we were destined for a southern dish... or maybe I was just missing Texas again.  Toss it all into the crock pot and 8 hours later, out came spicy chicken tortilla soup with a little sweetness of butternut squash.

Ingredients
2 large organic chicken breasts
1 small can tomato paste
1 can low sodium black beans, drained
1 8-oz container of low sodium, free range chicken broth
5 roma tomatoes, diced (you can use any tomato or even a can of diced tomatoes if you want to be that way, I just always seem to have these nuggets of joy on hand)
1 shallot
1/2 white onion, diced
1/2 cup chopped butternut squash (optional but this is what gives the dish a thicker consistency and sweeter taste )
1/4 cup pickled jalapenos, diced
1/2 tsp red pepper
1/2 tsp ground cumin

Garnish
Avocado
Blue Corn Tortilla Chips (if you're gluten sensitive, check to ensure they're gluten free!)
Low fat shredded cheddar cheese

Directions
Combine all ingredients into the crock pot, mix and turn on low for 8 hours or high for 4.  Garnish as desired and serve!

(Obviously mine was cheese-free)

Pumpkin Gnocchi and Mini Cheesecakes (gluten free)

I have been researching gluten free flour options because I have found that most of my baked goods have tasted too potato-ey.  I finally found the answer... Better Batter.  The basic gist is that this woman found a great flour combination that can be used as a straight substitute in cooking, rather than having to add special ingredients with the options I had found previously.  At $7.50 a box, it is SO much cheaper than other flours and it makes a huge difference in baking.  Another great thing about this company is that they have all sorts of grants and funding that help make it possible for people in need to obtain the nutrition options they require.  I love that this company gives back and is not just another food conglomerate looking to make money off of people who have gluten tolerance issues.

Anyways, over to the great Pumpkin.

I have had a large can of pumpkin puree glaring at me from the cabinet so I decided to have a little fun in the kitchen.  Armed with vino, my Kitchenaid mixer and my new favorite flour, Better Batter, I got to work on a pumpkin feast.

Pumpkin Gnocchi (Gluten Free) with Browned Ghee (butter) Sage Sauce and Spinach

Ingredients (serves 4)
gnocchi
1 and 1/2 cups Better Batter Gluten Free Flour
1 cup pumpkin puree
2 egg whites, frothed
1/4 tsp nutmeg
1/4 tsp sea salt
ground pepper

Sauce
3 TBSP ghee (or butter)
1 tsp balsamic vinegar
1 clove garlic, minced
1 tsp dried sage
1 cup fresh spinach
1/4 cup fresh ground parmesan cheese (optional)

Directions

1. Start your large pot of water and salt when it comes to a boil (if you place the salt in first, it will take longer for the pot to boil... seems elementary but I thought I would toss that tip in here).  
2. In a large bowl, combine pumpkin, nutmeg, salt and a pinch of ground pepper.  
3. Fold in the egg whites with a rubber spatula.  Slowly fold in the flour until the pumpkin mix becomes doughy.  The dough will be sticky, so do not add more flour as the gnocchi will be chewy if you do.  
4. Place the dough on a lightly floured surface and carefully roll the dough out into a few long snakes, about one (1) inch in diameter. Cut the dough into one (1) inch intervals.  
5. Add the ghee (butter), garlic and sage into a small sauce pan and bring to a simmer.  Once warm, add the balsamic vinegar
6. Add spinach to the sage sauce, and stir constantly to ensure the mixture does not burn.
7. Gently add the gnocchi to the boiling water and allow to cook for 4-6 minutes, or until the gnocchi rises to the top.  
8. Drain the water from the gnocchi and plate it up
9. If desired, add the parmesan cheese to the sauce and stir. 
10. Remove from heat and pour over the gnocchi
11. Enjoy!

Pumpkin Gnocchi!

Mini Pumpkin Cheesecakes (gluten free)

Ingredients - makes about 24 mini cheesecakes

Crust

1 cup almond meal

2 TBSP ghee (or butter)

Cheesecake

8 oz low or non-fat cream cheese

1 TBSP non-fat plain greek yogurt

1/2 cup packed brown sugar (or 1/3 cup agave nectar)

1/2 cup pumpkin puree

1/4 tsp sea salt

1 egg

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp nutmeg

Directions

1. Preheat the oven to 350 degrees
2. Melt the ghee/butter in the microwave
3. Combine the ghee/butter with the almond meal
4. (I recommend either lining the mini muffin tin with paper or placing a small circle of wax paper on the bottom to prevent sticking) Spoon the mixture into the mini tins and press down so that it is compacted down. 
5. Bake in the oven for about 7-9 minutes, being careful not to burn the crust.  It should just brown on the edges
6. In a mixing bowl, cream the cream cheese, yogurt and brown sugar, but be careful not to over mix as cheesecake should be creamy, not fluffy!
7. Slowly add the pumpkin puree, sea salt, egg, vanilla and spices
8. Spoon the pumpkin mix evenly into the muffin tins
9. Bake for 20-25 minutes, or until the outer edges are brown and the center is no longer jiggly.
10. Let cool in the pan for about 30 minutes, remove from the pan and place in the refrigerator for a minimum of 2 hours prior to serving.