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Simple - EZ - 4 Ingredient - Blueberry Oat Muffins (Vegan & Gluten-Free)

12/20/2016

 
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Blueberry Oat Muffins
Vegan/Gluten-Free/Weight Loss/Diabetic Friendly
(Only 4 Ingredients)



Basic Recipe Ingredients:
2 cups of Gluten-Free Rolled Oats
1 Ripe Banana
2 tablespoons of Almond Butter (or any Nut Butter)
1/2 cup Frozen Wild Blueberries (or any fresh or dried fruit)


_______________________________________


This recipe is adjustable. Here's a few things I've added in the past. They are optional but not necessary for these to come out good.

​
*Optional* Possible Add-Ins:
1/2 teaspoon Baking Powder
1/4 teaspoon of Baking Soda
a pinch of salt
1/2 teaspoon of Vanilla Extract
1/2 teaspoon Cinnamon
Maple Syrup or Extra Sweetener of choice
Dried Fruits or Nuts
a few whole oats for topping

Makes 8-10 muffins.

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

You want to start off with your banana. The riper the banana, the sweeter the muffins. Take a medium bowl and combine the banana and nut butter. I used almond butter but any nut butter will do. Use a fork to smash the two together until they are thoroughly combined.


Add the oats and combine all your ingredients together. Now add 1 cup of water and mix well.

Add any of the add-ins and mix well. Add the frozen blueberries. Make sure they are frozen, otherwise they will get smashed as you mix them in.

Evenly distribute your oatmeal mixture into your lined muffin tin. Top with a few whole oats.

Bake at 350 degrees for 30-40 minutes. Slide a toothpick in. If its dry its done, if its wet, give it more time in the oven. Bake times may vary on the oven and size of your muffins.

Let them cool completely before eating.

There's about 118 calories in each muffin. Naturally sweetened, these muffins are great if you have a sweet tooth but still watching your carbs and sugars.



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Fat Man And His Sack by DJ Joker

12/7/2016

 
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Fat Man And His Sack
 
Ho Ho The fat man says with his sack
His sack full of crap
Climbs down the chimney
Getting stuck now and then
At times his ass gets burned
Due to fire places being set
He sneaks around your house
Breaking everything in sight
With a ho ho he goes
To raid your fridge
He pisses in your toilet
With a laughter he leaves the seat up
Don’t ask him to flush
He won’t do it anyways
Laughing at your milk and cookies
Saying to himself I want steak and eggs
With his sack he picks expensive stuff up
By the tree he looks with his cheesy ass grin
Woops sorry kids I am broke as your parents
So, in his pocket as he goes trying not to play pocket pool
Taking out pre made IOUs
One for Timmy and one for Jimmy
None for the parents
This fat ass hates them anyway
With a scratch of his sack (not the one with stuff)
He urinates on the fireplace one last time
With a big fart and a grunt
He goes up the tight chimney
His sleigh run down just like a Yugo
Cussing to himself once more
One thousand more houses I must go
Merry Christmas you cheap fool
 
Chris Lynch aka Sir Poet aka DJ Joker
12-4-15

10:52 am
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Vegan Version of "Chicken" Tinga Tostadas  - Gluten Free, Oil Free

12/1/2016

 
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​"Chicken" Tinga Tostadas
(Chipotle Tomato Sauce)
Vegan/Gluten-Free/Oil-Free
This Recipe is from Puebla Mexico


Ingredients:

1 - 12 oz package of Broccoli Slaw 
2 oz of Dried Maitake Mushrooms
2 cloves of Garlic
1/2 a medium Onion
4 Roma Tomatoes
4 Chipotle Peppers In Adobo + 4 tablespoons of the Adobo sauce
1/2 tablespoon of Mexican Oregano (whole)
a few sprigs of Cilantro
Salt to taste
Tortillas


************************

You can watch how this dish is made by checking out my YouTube Video here:
https://youtu.be/iMZ5mqZUV7g

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Directions:
​
The "chicken" in this dish is a Japanese mushroom called Maitake otherwise known as the "Hen Of The Woods" . They have a very smoky scent and they have a chicken like flavor. You can find these in an Asian grocery store or you can buy them online. You can always adjust this recipe to whatever mushroom or vegetable you have but I do recommend trying these mushrooms. 

Take the dried mushrooms and soak them in water for a few hours til they soften up.
​

Chop your onion and mince your garlic. Slice your softened mushrooms into bite sized pieces.

In a blender, add the tomatoes, chipotles and adobo sauce. Puree til smooth.


 I didn't use oil in this dish. You can if you like. I prefer to water saute. In a skillet over medium heat, add about 1/4 cup of water or Mushroom broth. Add the chopped onion and garlic to cook until translucent. Add the broccoli slaw and mushrooms. Stir the mixture and cook til they soften up. Add the chipotle tomato sauce and oregano. Let the whole mixture cook for a few minutes. Add salt to taste. Once done, turn the heat off and stir in a few chopped sprigs of cilantro.

To make the tostadas, you take a couple of tortillas and put them in a toaster oven. Watch them carefully to make sure they don't burn up. I usually put the setting to dark and pull them out when they start to puff up and look done. I like making my tostadas this way because store bought tostadas tend to be deep-fried and way too salty. I don't use oil to make them and I use alot less salt on my own. I also find that they keep their shape as I eat them better than store bought ones which have a tendency to crumble. If you don't have a toaster oven, you can bake them at 400 degrees for 3-5min per side. 

Pile the tinga mixture on top of your tostadas. You can top them with all sorts of stuff, including avocado, vegan crema, salsa, cilantro, greens, vegan cheese and more... I just ate them like this with a cup of black beans on the side.

Tinga can also be used for tacos, burritos, sopes, huaraches, nachos, salads and more. 




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Truth - Food is fuel. 

12/1/2016

 
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Yoga - First Class - LMAO- Seen it... Done it...  ;-)

12/1/2016

 
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You can't rush inner peace... Lol... Relax...   ;-)

12/1/2016

 
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    Aphorisms of a Dancing Girl

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