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Lupe's Kitchen Corner: Gluten-Free & Vegan - Purple Sweet Potato Oatmeal Muffins (Gluten-Free & Vegan)

3/29/2016

 
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​Purple Sweet Potato 
Baked Oatmeal Muffins 


These were amazing. The recipe is very customizable to whatever fruit, nuts or seeds you have in your pantry. These muffins came out looking as though they had a slight purple tint at the top. 

Basic Recipe Ingredients:    
2 cups of Glutem-Free Rolled Oats
1/2 cup of cooked and mashed Purple Sweet Potatoes 
2 tablespoons of Tahini  
1/2 teaspoon Baking Powder
3/4 cup of Water
1/4 teaspoon of Baking Soda
​    

Optional Add-Ins:
1/8 teaspoon salt
1 teaspoon of Vanilla Extract
1/2 teaspoon Cinnamon    
1/4 
cup maple syrup  
1/4 cup dried fruit or nuts  (I used cranberries)
1/2 cups fruit  (I used wild blueberries)
a few Pepitas for topping
a few whole oats for topping


Makes 8-10 muffins.


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Directions:

Preheat the oven to 350 degrees and line a muffin pan with liners.

Take 1 cup of Oats and put them in a blender to pulse til it turns into powder.
​Now you have your flour.


In a medium bowl combine the regular oats, oat flour, baking powder, baking soda, salt,
cinnamon and dried fruit. 


In a small bowl, whisk together the tahini, water, syrup/honey, and sweet potato mash.
 
Combine the wet ingredients with the dry. Gently fold in your fresh fruit. 

Evenly distribute oatmeal mix into your lined muffin tin. 

Bake at 350 degrees for 30-40 minutes or until muffins are just golden brown. Bake time may vary depending on the size of your muffin tin. 

Allow to cool for a few minutes before serving. 


These muffins freeze well.

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Laugh! Laugh! Laugh!

3/29/2016

 
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Fatman is that YOU?  Lol...  ;-)

3/29/2016

 
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Truth!

3/29/2016

 
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Lupe's Kitchen Corner: Pink Jicama Cabbage Slaw

3/28/2016

 
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Pink Jicama Cabbage Slaw

Basic Recipe Ingredients:
1/2 head of Red Cabbage  
!/2 head of Green Cabbage   
1/2 chopped Jicama   
1/2 cup Soy or Coconut Yogurt    
1/4 cup Apple
Cider Vinegar

Optional Ingredients:

a few sprigs of fresh Dill
a few sprigs of fresh Mint
Salt and pepper to taste

Directions:
Slice the cabbage finely with a knife or your food processor.

Chop the jicama into cubes.

Put everything together in a bowl and mix with the yogurt, vinegar and herbs. Salt to taste. 


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The FATMAN always says:

3/28/2016

 
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Don't co-sign anyone's bullshit today!  Lol...

3/28/2016

 
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Happy Easter!

3/28/2016

 
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Lupe's Kitchen Corner:  Home-Made 2 Ingredient Mayan Superfood Nutella  (Hazelnut Butter w/Cacao)

3/27/2016

 
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Home-Made
2 Ingredient Mayan
Superfood Nutella

(Hazelnut Butter w/Cacao)

The first two ingredients are all you need. I found that using the whole raw Cacao bean left such an amazing flavor that it didn't need sweetener or any extra oil. I did put the optional add-ins which will enhance the flavor but are unnecessary if you like to keep it simple. The taste was AMAZING!

Antioxidants are preserved in raw cacao beans. Benefits from using raw cacao beans include higher levels of antioxidants.  Cavities, weight gain, diabetes and other health issues are actually caused by the dairy, sugar and fillers that are often added to the chocolate and not because of the chocolate itself. The benefits of using raw cacao include weight loss, prevention of cavities, regulating blood sugar and is very heart healthy as it has been clinically proven to dissolve plaque buildup in arteries. Cacao is also the highest whole food source of magnesium which is wonderful for your cardiovascular system in helping to naturally lower your blood pressure. There are so many benefits to using raw cacao beans that its no wonder its called a Mayan superfood. Hope you try it out!

Ingredients:
1 pound of Hazelnuts
1/4 cup of Raw Cacao Beans

Optional Add-Ins:
Sweetener to taste 
1 teaspoon of Vanilla Extract
1/4 teaspoon of Cinnamon
1/8 teaspoon of Sea Salt

Directions:
Put the hazelnuts and cacao beans into a blender or food processor. Pulse til creamy smooth. It will take between 5-15 min, depending on the quality of your appliance. 

Note:  You can peel the cacao beans if you like but its unnecessary. They are edible as is. 



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Truth!

3/27/2016

 
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The Dancing Girl & Toby!

3/27/2016

 
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The FATMAN and Patty! Soooooooooo cuuuuuuuuuuute!

3/27/2016

 
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Lupe's Kitchen Corner:  Fresh Garbanzos a la Mexicana

3/25/2016

 
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Fresh Garbanzos
A La Mexicana


Lots of people eat garbanzos but have you ever tried them fresh? They're Mexico's version of Edamame. They come in these green little pods. Just squeeze them out and they are ready to eat raw or cooked. I eat alot of dried and canned garbanzos that have a tan color but when they are in season, fresh green colored garbanzos are delicious. Your most likely to find fresh garbanzos in a latino or farmers market. Try them out sometime as a substitute to the dried or canned garbanzos you might usually have. 

​
Ingredients:
1 cup Fresh Garbanzos
2 Roma Tomatoes
1/4 of an Onion
1 clove of Garlic
1 de-seeded Jalapeno
1/4 teaspoon of Ground Cumin
1/2 teaspoon of Mexican Oregano
A Few Sprigs Of Fresh Cilantro
1 teaspoon of Coconut Oil
Salt to taste. 


Directions:
Add the oil to a frying pan. Saute the onion, garlic and jalapeno til they soften up. Add the garbanzos and spices. Saute for a few minutes. Add the tomatoes. Saute for a few min. Mix the cilantro at the very end. It'll wilt as you mix it in. Serve it on rice or tortillas. 



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Princess Buttercup on her Royal bed!

3/25/2016

 
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More truth!

3/25/2016

 
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Truth!

3/25/2016

 
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Lupe's Kitchen Corner: Super EZ ~ Only 3 Ingredients ~ Toby's Carob Peanut Doggie Energy Bites

3/23/2016

 
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Super EZ:  Only 3 Ingredients 
Toby's Carob Peanut
Doggie Energy Bites


Yes dogs can eat dates. All 3 ingredients are doggie safe. My dogs love these and I find them tasty myself. All natural for humans and canines who love sweet treats. 

Ingredients:
2 cups of Dates
1/4 cup of Carob Powder
1 cup of Peanuts

Directions:
Soak the dates for 30-60min. 

Put everything into a food processor. Pulse til it becomes dough-like. 

Make little balls from the dough.  Keep them refrigerated.

Try not to make them too big. I made some smaller than others because I have a big dog and smaller ones with little mouths.  




My baby at the Vet!

3/23/2016

 
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The Dancing Girl's dog at the vet.
​He was not a happy camper but he's well.  ;-)

Dance! Yaaaaaaaaaaay!

3/23/2016

 
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It's only a thought! 

3/23/2016

 
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Lupe's Kitchen Corner - An Argentinian Classic - Chimichurri Marinade on Portabellas & more

3/18/2016

 
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Chimichurri

This is my take on the argentinian classic. The marinade is typically used on meat but I prefer it on mushrooms. You can use this marinade on anything. I used fresh herbs which is why its so very green but you can use dry herbs too. It's all good.
 
Chimichurri Marinade Ingredients:
1/4 cup of Fresh Flat Leaf Parsley
1/4 cup of Fresh Cilantro    
1/4 cup of Fresh Oregano 
1/2 cup of Extra-Virgin Olive Oil
1/4 cup of Red Wine Vinegar
1/4 cup of chopped Red Onion
1 tablespoon of Lime Juice
4 large Garlic Cloves    
1/2 teaspoon of crushed Red Pepper   
1/4 tsp Cumin    
Sea Salt and Pepper to taste


Vegetables I used:
Mushroom
Peppers
Onions

Directions:
Place all the marinade ingredients into a blender and pulse til smooth.
Use the marinade on vegetables or meat.


Note:  If using it to marinade vegetables, you'll only need to let it sit for 30-60 min before cooking or grilling. With meat, the longer the better.  :D
 
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Be happy, joyous & FREE!

3/18/2016

 
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Action!

3/18/2016

 
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The FDGN can now be heard on TuneIn! Check it out!

3/17/2016

 
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You can now listen to us live at TuneIn. Click on the link to follow us there:

http://tunein.com/radio/The-Fatman--Dancing-Girl-Radio-s244208


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Lupe's Kitchen Corner: A Healthy Decadent Dark Chocolate Version of CHAMPURRADO (Vegan & Gluten-Free)

3/15/2016

 
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A Healthy Decadent Dark Chocolate Version of CHAMPURRADO
(Vegan & Gluten-Free Options) 

Champurrado is a very popular drink in Mexico. I decided to make a decadent version of the drink with a few extras not found in the traditional recipe. It's basically a hot chocolate drink that is thickened with Masa which is a fine cornmeal that is used to make tortillas and more. Mexican chocolate has a unique distinct flavor due to its grainy texture, mixed with masa you have a thick and creamy chocolate drink. These versions are all gluten free and vegan. I used Taza cuz they have a wonderful 85% dark chocolate that I like. Dark chocolate is considered healthy chocolate for all its wonderful benefits if you eat at least 70% dark or higher. Some of those benefits include heart health, immunity boosting, lowers bad cholesterol, packed with minerals, regulates blood pressure, antioxidant, fights anemia and much more. If you are unable to find mexican dark chocolate, you can substitute with Cacao Powder. 


I've also included a couple of other recipes of what you can do with leftover Champurrado.

Ingredients:

2 Cups of Almond Milk   
2 cups of Water
1/2 cup Fresh Masa  
2 disks of Taza 85% Dark Mexican Stone Ground Chocolate  
1/4 cup Piloncillo (Substitute Jaggery, Muscovado or Brown Sugar or Sweetener of choice)   
1/8 teaspoon of ground Anise
1 Cinnamon Stick
1 teaspoon of Vanilla Extract
1/8 teaspoon of Celtic Sea Salt

Directions:


In a saucepan, heat up the water and start adding the fresh masa little by little whisking the mixture together til its creamy and smooth. Add the rest of the ingredients, cook over medium heat stirring constantly until close to boiling. Reduce heat and simmer until it's thickened to your liking. You can make it frothy by using a molinillo or a stick blender. 

NOTE:  If you can't get fresh masa, you can substitute with 1/2 cup Masa Harina and 1/4 cup of water that you'll blend until smooth before adding all the other ingredients. Bob's Red Mill sells a dry Masa Harina, you can also find "Maseca" in many grocery stores. 

Can't find masa or maseca? You can substitue with rice or oat flour. You can quickly make your own by putting 1/2 cup Oats or a 1/2 cup Rice into a blender and pulsing til its a flour consistency. It won't taste the same but it would still be pretty good.  



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Champurrado
G
rain Free Version

Ingredients:
2 Cups of Almond Milk  
2 cups of Water
1/2 cup of Sweet Potato or Pumpkin Puree
2 disks of Taza 85% Dark Mexican Stone Ground Chocolate  
1/4 cup Piloncillo  (Substitute Jaggery, Muscovado or Brown Sugar or Sweetener of choice)   
1/8 teaspoon of ground anise
1 Cinnamon Stick
1 teaspoon of Vanilla Extract
1/8 teaspoon of Celtic Salt


Directions:
In a saucepan, heat up the water and start adding the thick puree little by little, whisking the mixture together til its creamy and smooth. Add the rest of the ingredients, cook over medium heat stirring constantly until close to boiling. Reduce heat and simmer until it's thickened to your liking. 

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CHAMPURRADO SMOOTHIE
(Liquado de Champurrado)


Ingredients:
1 cup of Champurrado
1/2 Frozen Banana
1/2 cup of Strawberries
1 teaspoon of Ground Flax

Option Toppings used:  Cacao Nibs and Hemp Hearts

Directions:  
Put all the ingredients together in a blender and pulse til smooth.

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CHAMPURRADO LATTE OR FRAPUCCINO

Ingredients:
3/4 cup of Champurrado
2-4 oz of Espresso  (Substitute strongly brewed coffee)

Optional: Extra sweetener and a pinch of Cinnamon

Directions:  
Fora latte, just mix the ingredients together.

If making it a Frappuccino:
Add ice & blend.




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