Curry Oooolala!

I love me a good curry. I usually prefer Thai curry, but Indian curry has started to really grow on me. I love the spices, I love the aroma and the easy way it can be made once you just get the hang of the spice mixture. It's so so easy to make at home. 
I prefer to use an electric skillet to make my curry because it tends to contain the spice smell and then when I'm done cooking it, I can take the skillet outside. If you love your house to smell like warm lovely spices for a week then by all means cook directly on your stove top. I'm just being real!

Here is an EASY PEESY beginner curry

Butter Chicken with Veg

For chicken & marinade: Place everything in a plastic bag and let chicken sit in fridge 24hrs
2lbs boneless, skinless chicken breast cut in 1" - 2" cubes
2 tbsp lemon juice
2 cloves garlic, minced
1 tbsp garam masala
1 tsp kosher salt

For sauce:
2 tbsp cup vegetable oil or coconut oil
1 cups chopped onion (I do thin slices)
2 tbsp coarsely chopped garlic
2 tbsp garam masala
2 tsp paprika
1/4 tsp cinnamon
2 tsp kosher salt, or to taste
2 cups no-salt-added canned crushed tomatoes
1/4 cup golden raisins
2 tbsp butter cut into small cubes
     Mixed veggies like sliced tomato, potato, carrot, cauliflower, zucchini
Chopped cilantro
Plain Yogurt

Heat oil over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy or browning quickly.
Add garlic and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cinnamon and salt; cook 1 minute more. Add tomatoes; cook 2 minutes. At this point I add this sauce mixture to the blender or use my immersion blender and make it smooth. 

Add chicken to the skillet with a little bit of oil and brown on all sides. Add sauce back into the chicken and simmer until the chicken is completely cooked through. As I add the chicken in, I also choose to add veggies. Some like to just steam veggies which is fine, but my family prefers the veggies cooked with the chicken and in the sauce, it's up to you. I add small potatoes, zucchini, cauliflower, carrot and golden raisins. Do not boil the sauce, just keep it at a gentle simmer. 

When the veg it tender and the chicken is fully cooked, top with butter slices and let it melt in. You can also stir in some yogurt or serve it along the side and a sprinkle of cilantro. Enjoy!

Indian Smashed Potatoes with Mint Coriander Chutney
Red, white or any variety of small potato
1 metal spatula or the back of a metal measuring cup
Coconut oil or canola oil for, very little 
    seasoning mixture:
                          course salt
                          curry powder
                          garam masala

In a non stick pan, add potatoes and cover the bottom with water. Cover potatoes with a lid, leaving a little corner open to steam. Cook on high to a rolling simmer until all the water has evaporated. The potatoes should be tender when a knife is inserted into them, but not mushy. Remove potatoes to a plate and heat the skillet on medium high adding coconut or canola oil. Add potatoes back to pot, use the back of your spatula or measuring cup and lightly smash each potato carefully not to break the potatoes. Sprinkle with seasoning mixture and roast them in the pan until they are browned. Serve with chutney and a little yogurt sauce seasoned with lime or lemon. 
                         


Chutney
1 cup fresh chopped mint leaves
1 cup fresh chopped coriander/cilantro leaves
1 green chilli ( add more chillies if you want the chutney to be spicy)
1/2 inch ginger
1 tsp cumin powder
1 or 2 tbsp lemon juice
salt or black salt or rock salt

Mix everything into a blender or immersion blender and keep in an airtight container. 






 
Check out some of my other recipes here

http://keepitinthepantry.blogspot.com/2015/02/sweet-spicy.html

Sweet & Spicy

 

Anyone who knows me knows I live for curry. It's warm, sweet and full flavored and it's my go to flavor profile when I'm craving something comforting. I think it's a spice and cooking method that everyone can grow to love, if you haven't already. 

Did you know that curry powder is a British invention? It's a mix of coriander, turmeric, cumin, fenugreek, and red pepper. Some powders can have slight variations, but that's usually it. When I get a curry powder from the store, I buy mine from a little Indian store near my home. I can even ask them to mix their own blend, but that's kind of expensive. I add a little pinch of cinnamon to the curry mix when I'm making root vegetables or spicy curries. From deviled eggs, to spiced cauliflower or chickpea snacks, curry is awesome. 

Check out some of my new favorite curry options. 

This next recipe comes from Healthy Food for Living magazine. It's a great twist on the traditional potato salad. With Easter coming up, this might be a great choice for you and your celebration dinner. 

Curried Sweet Potatoes
1 lb sweet potatoes (about 2 medium), peeled and chopped into 1-inch pieces
1/2 cup 2% plain Greek yogurt, if dairy free use So Delicious coconut based yogurt
2 Tbsp mango chutney
1 tsp curry powder
1/4 cup raisins
1/4 cup chopped green onions or chives, plus more for garnish
Kosher salt, to taste
Toasted cashews, optional

Place cubed potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Cook until the potatoes are tender but not mushy, about 10-15 minutes. Drain cooked potatoes.
While potatoes are draining, stir together the remaining ingredients in a large bowl. While the potatoes are still warm, add them to the dressing ingredients and stir gently to evenly coat the potatoes.
Chill in the refrigerator, it makes it taste so much better.  
Think about topping the potatoes with chopped pecans, spicy curry chickpeas or diced egg.



Sweet Potato Coconut Curry Soup

1 small package of butternut squash, you can use frozen
1 large sweet potato, peeled and chopped
1 tablespoon olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 oz. ginger, minced
1 1/2 tablespoons curry powder
1 cup vegetable broth (I used 1 tsp gluten free granules in 1 cup water)
15 oz. whole can coconut milk
salt and pepper
Serve with spinach leaves mixed in at the end

In a large pot add oil and onion and saute until tender. Add curry powder and let it toast with the garlic until it smells aromatic. Add ginger, cubed potato and squash, salt and pepper. Let the veggies cook for about 3 minutes and then add broth and coconut milk. Cook on a low simmer until the potato and squash is tender. When you go to serve the yumminess, add fresh spinach leaves on the bottom of the bowl before spooning in your soup. 

You can also drop all ingredients into a crock pot and cook on high for 3 hours. If you're not worried about the potatoes and squash losing their shape and becoming slightly pureed, it's a great easy method to cook this soup. 

This next recipe is a favorite. I am in the process of testing a paleo wrap as the fried samosa instead of the traditional wonton or phyllo dough. I'll post it with photos when I perfect it. In the meantime, for those of you that can't wait for gluten free/paleo use traditional phyllo or a wonton wrapper. You can also make the filling and serve it inside a paleo wrap or up on a piece of toasted gluten free bread. 


Indian Samosa

2 cups boiled and cubed potatoes ( I used russets and half of a sweet potato) use what you want that makes sense. You want a potato that is good for mashing
1/4 cup cooked green peas
1-1 1/2 tsp curry powder (taste it)
1/2 tsp salt
1 heaping tablespoon of  chopped golden raisins (you can also use apricots or dates)
1/4 tsp Red chili powder
1/4 tsp Ginger paste from the jar
1 package of wonton wrappers

Mix all ingredients in a large bowl. Watch the video below.

This is a really great video on how to roll the samosa 
https://www.youtube.com/watch?v=4alDsqqTlFk

Fry your samosas in oil, or even better, brush with melted coconut oil and bake in the oven until golden. I like this method better personally because it gives the wonton a more even cooking and browning. You'll need to flip the samosa over in the oven half way through, usually about 6-8 minutes on each side. 

Dip your samosas in mango chutney or a cilantro or peanut satay sauce. I mixed up a peanut sauce and a mint sauce that I feel are pretty yummy. You can also dip them in the curry dressing for the beets listed above.


Savory peanut sauce
1 tablespoon hoisin sauce (lee kum kee has a great GF version)
3/4 cup peanut butter
1/4 cup tamari sauce/soy
Hot water
Chopped peanuts for garnish

Fresh Mint Sauce

1 cup mint leaves
1/2 cup cilantro leaves
1 tablespoon fresh or jarred ginger
1/2 lime, juiced, plus more to taste
About 1/4 cup water
Salt and freshly ground black pepper
1 tablespoon vegetable oil or olive oil
1 teaspoon prepared brown mustard

Curry In A Hurry

 There's nothing like a little spice to get your taste buds back in order. I recently discovered it's really easy to make delicious curry recipes at home. I never grew up eating curry, but I wished I did. Curries are so versatile and it can feed a big crowd. Delicious!

These recipes can all be interchanged with pork, beef, fish, and chicken or just keep it purely vegetarian. Serve your curry with lentils, chickpeas, rice and noodles, and don't forget those tasty nuts like peanuts, almonds and pepitas. Use these curry opportunities to add interesting vegetables that you wouldn't normally use. Eggplant, cauliflower, pumpkin, jalapenos, kale, okra, peas, spinach, and zucchinis. Most of these sauces can be loaded in to a slow cooker and simmered on low for hours. 

 Coconut Chicken Curry  serves 6-8
                   with carrot, potato and onion

 

Curry Spice Blend

2 Tbsp ground Cumin

2 Tbsp ground Coriander 

2 Tbsp ground Turmeric

1/4 Tsp ground Red Pepper

1/2 Tsp ground Mustard (or seed)

1/2 Tsp ground Ginger 

 3 Chicken Breasts

 3 Tbsp Curry seasoning mix

 1 Tbsp Coconut oil

1/2 Yellow or White Onion sliced in slivers

3 medium Carrots sliced

2 medium Potatoes(any variety) sliced in large chunks

1 can Lite Coconut Milk (shake the can to mix the cream)

1/2 c Water

1/2 tsp. curry seasoning mix

1 Lime (squeeze at end of cooking the dish)

             *optional ingredients -Slivered green onions 

                                                Toasted Almonds

                                                 Zucchini rounds

                                                 Diced Eggplant 

                                                 Green Beans 

                                                 Chickpeas

If you have time the night before rub your chicken breasts with curry seasoning and set in the fridge covered with plastic wrap overnight. 

Saute chicken in melted coconut oil until browned on all sides. You can cube the chicken before browning if you like a more crusted style chicken. Set chicken aside. Saute onion potato and carrot until slightly softened. Add water and additional curry blend and continue to cook additional 5 minutes. Add chicken back in to pot, add coconut milk and simmer for additional 10 minutes. Before serving squeeze your lime. Serve with Rice

Thai Shrimp Curry serves 6-8

2 tablespoons Coconut or Grape seed oil blend
1/2 cup chopped shallots
1 large red bell pepper, cut into strips
2 medium carrots, sliced 
2 teaspoons minced garlic
3 tablespoons Thai Red Curry Paste (Thai Kitchen makes a delicious jarred paste)
2 tablespoons fish sauce *
2 teaspoons palm sugar or light brown sugar
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
3 tablespoons chopped Thai basil leaves (whole foods or trader joes)
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment
Sprigs fresh cilantro, garnish and a squeeze of lime

In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add curry paste (I use thai kitchen) and cook until it's fragrant. Stir in fish sauce and sugar, coconut milk and and bring to a boil.

Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.

Remove from the heat and stir in the basil and cilantro.

*If you don't want to use fish sauce, you can substitute using a couple of limes and 1/8tsp Worcestershire sauce.

Green Curry and Squash Soup 8 servings

4 Cups Veg Stock (2 carrots, 2 stalks celery, 1 onion, 4 cloves garlic, 6 peppercorn, 4 cups water, 1 Tbsp course salt, simmered for 30 minutes and strained)

2-lb squash (like kabocha or acorn), seeded & cut into 1-inch cubes*

1 large sweet potatoes (about 1 lb.), peeled and cut into 1-inch cubes

3 medium carrots, peeled and diced (about 1 1/2 cups)

1/2 large onion, chopped (3/4 cup)

2 garlic cloves, minced

1 teaspoon minced ginger

Recipe and Photo adapted from Carpeseason.com

generous 1 tablespoon Thai green curry paste(thai kitchen)

2 teaspoons lime zest (from about 1 lime) (less to taste)

1 stalk lemongrass, cut into 3-inch pieces and smashed with the handle of a knife (optional)**

1 14-ounce can coconut milk

2 teaspoons freshly squeezed lime juice

1 tablespoon fish sauce

Asian chili oil or red pepper flakes

Garnishes: fresh cilantro, thinly sliced green onions, and lime juice 

Combine the broth, squash, sweet potato, carrots, onion, garlic, ginger, curry paste, lime zest, and lemongrass (if desired) in a large pot and bring to a boil. Reduce heat, cover, and gently simmer, stirring occasionally, until  the vegetables are just tender, about 20 minutes.

Finish the Soup:

Add the coconut milk, lime juice, and fish sauce. Cook uncovered over medium heat at least 15 minutes or longer if you prefer a thicker soup, stirring frequently to keep soup from sticking to the bottom of the pot. Discard the lemongrass.

Serve the Soup:

Serve topped with a drizzle of chili oil (or a tiny pinch of red pepper flakes), the cilantro, green onions, and additional lime juice as preferred.

Peanut Noodle Cakes  makes 6 cakes
 

2 cups cooked rice noodle
2 eggs, whisked
2 tablespoons of peanut butter
1 teaspoon of curry powder ( I used a store bought curry powder)
1 tablespoon of chopped parsley
1 tablespoon sesame oil

 IN A PAN HEAT

1 tablespoon coconut or vegetable oil  

Combine ingredients above and heat your skillet on medium heat, add oil. I used a round biscuit cutter to keep the patties round. Cook until browned on both sides. Set aside on a paper towel. 

I purchased these fresh noodles from trader joes

Dipping Sauce
2 tablespoons of gluten free tamari
1 tablespoon of peanut butter
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
crushed red pepper flakes, or red pepper powder to taste

Blend together and chill.

These recipes are all gluten free 

Stress Reducers For The New Year

Have you thought about any resolutions yet? I know I know, lets' get through Christmas first and then we can cross that bridge. No matter the year, I think it's always a popular resolution to eat healthier and DE-stress life.  It's all our quest to eat more well rounded foods that are feeding our bodies the right way and getting back on track. 

No matter the changes we make, change is good!

Did you know that there are foods that fuel stress? Obvious things like caffeine, alcohol, refined sugars and most foods that are extremely high in sodium are the biggest culprits. According to Shape magazine, 74% of America falls short of the minimum daily requirement for fruit and veggie servings. The good news is that there are foods that fight stress as well. In fact, just tweaking your diet a small bit improves your life drastically. The stress melts away when you know you're well balanced and that great, healthy food is within reach and in an easy way. Here are some delicious foods that might calm you and bring you back to a place of wellness in this busy, hustled world.

foto courtesy of Wasatch community gardens

Mushrooms

Mushrooms are so valuable. These tasty beauties are rich in selenium which has been proven to help prevent depression, anxiety and fatigue, just to start. Mushrooms are the only plant source that is full of vitamin D. Most Americans don't get enough vitamin D. Have you ever heard of seasonal affective disorder? Lack of vitamin D in winter is probably the reason for it. Just 5 minutes in a sunny spot a day will help you absorb some much needed vitamin D, but perhaps you could be sitting in a sunny spot eating some really tasty mushrooms. Mushrooms are the high in vegetable protein, iron, zinc, fiber and those helpful essential amino acids. Mushrooms come in all shapes and colors and each one adapts well to many types of cooking. Mushrooms are unique in that they are active disease fighters. Mushrooms are a natural pro-biotic. It's important to know that most ailments and diseases stem from your digestive track and how well your intestines function. White button mushrooms for weight loss, Shiitake to fight tumors, Reishi for anti aging, Maitake to help prevent breast cancer, Oyster & Chanterelle for anti-microbial/anti-bacterial properties, Porcini for anti-inflammation and Shimeji fights asthma. Pretty neat stuff. I think we all need the strength of mushrooms in our diet, if not for their healing properties, vitamins and minerals, but just because they taste dang good. Instead of meat, add mushrooms. No matter the meat you think you want to consume, switch it up and replace it with a heartier variety of mushroom and you wont know the difference. Please don't ever wash your mushrooms, just use a paper towel to brush off sand or loose particles. If your mushrooms have aged slightly, just scoop the gills and peel the tops. Don't store your mushrooms in the plastic container they come in or in the crisper. Let's be reminded though...smothering them in butter is probably defeating the flavor and healthfulness of this amazing food, but maybe a little pat of butter wont be terrible. We wont tell Paula Deen.

Speaking of Paul Deen, she has this tasty recipe that I'm amazed doesn't call for gobs of butter. 

Couscous and Mushrooms

3 tablespoons olive oil

2 tablespoons butter
10 ounces white mushrooms or crimini , quartered
1 medium (about 1 cup) sweet onion, finely chopped
1 1/2 cups chicken broth
3/4 teaspoon salt
1 cup uncooked couscous (If you're gluten free, replace it with quinoa or wild rice)
1/4 cup spinach

Heat the oil and butter in a medium saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 7 minutes. Add the onion and cook 5 minutes more.

Add the chicken broth and the salt. Bring to a boil and stir in the couscous and spinach. Immediately remove the pan from the heat, cover it, and let it stand until all the liquid is absorbed, about 5 to 10 minutes.

Uncover and fluff the couscous with a fork. Transfer to a serving bowl, serve immediately.

*If you want to use vegetable stock, season it up with some chopped carrots, 1/2tsp. garlic powder and 1 Tsp. fresh parsley chopped.

 Gouda Mashed Potatoes with Mushrooms

Perfect Mashed Potatoes:

1lb. yukon gold potatoes (they are lower in starch and more creamy)

1 tsp. salt

2 Tbsp. buttermilk 

2 Tbsp. butter

salt and pepper to taste

Fill a heavy sauce pot with cold water, peel scrubbed potatoes and cut in half and place in water. Season water with 1 tsp. salt and boil until the potatoes are tender.




Meanwhile, use a glass bowl or measuring bowl and warm your buttermilk and butter in the microwave. Make sure you don't boil it.

2 T. butter

3 leeks, cleaned and thinly sliced

1 tsp. salt

1lb. of mushrooms cut in to 1 inch pieces

1 1/2 tsp. fresh thyme leaves, stripped of stem and chopped

1 T. whipping cream

1/4 tsp. ground black pepper

1.5 cups grated gouda cheese

Melt butter in large frying pan over medium high heat. You want a large skillet so the mushrooms don't sit on top of each other and stew instead of saute. Add leeks to butter and season with salt. Cook leeks until they are soft, approx 3-4 minutes. Turn heat to high, add mushrooms. Cook stirring constantly, until mushrooms haven given off their liquid. Add thyme, cream, pepper and turn off heat.Add 1 cup of your smoked gouda cheese and fold it gently into your hot potatoes.

Bring It All Together

Line a baking sheet with tinfoil and spray with a little non stick spray. If you want a fancier look use a biscuit cutter or a soup can that has the top and bottom removed. Place a spoonful of your potatoes inside the cutter/mold and pack lightly. Add your leek and mushroom mixture on top and remove the mold. Top with your grated gouda cheese and slide in the oven under the broiler until the cheese is melted and bubbly.

Green Tea and Chamomile Tea

I haven't consumed tea very much in my life. When I have a sore throat I grab for some herbal tea, but have never educated myself much on the matter of the world of tea. Because of religious or dietary restrictions some might be led to forgo this healthy option, but you should know there are many caffeine free varieties of green tea out there today that are jam packed with poly-phenols and all the same health benefits of the original, so don't be fooled. It is my personal opinion that it's super food health benefits far out way it's caffeine levels, but you decide. 

Hot or cool, frozen or made in to a dessert, there are numerous ways to enjoy tea. Green tea decreases your risk for heart disease and stroke, it inhibits the growth of cancer and helps restore healthy levels of cholesterol in your body.  It's a proven therapy to cure your body of aches and pains, constipation and depression. Green tea is the lowest in caffeine levels, it is made from fresh un-fermented leaves. It is low in calories with the added benefit of increasing the body's metabolic rate which helps to burn more calories. Green tea contains the essential amino acid L-Thanine which combats stress and anxiety. People suffering from Osteoporosis should know that green tea helps strengthen bones and calms the overall affects of arthritis and joint pain. This amazing tea also helps boost your immunity and improves movement and energy levels, fights bacteria growth, infection and can help restore an impaired immune system. Green tea much less caffeine than coffee.
Chamomile tea is probably one of the most recommended bedtime soothers around. It helps you calm down from the daily stresses in life. It reduces axiety and promotes a deep sleep. It tastes really good, and even just inhaling it helps. 

 

Roasted Beets with Curry Sauce

Ingredients:

6 medium sliced roasted beets -To roast, scrub your beets and trim the stem to 1 inch, wrap the beet in the tinfoil and roast at 425* until the you can insert a sharp knife and it slides right out. Grab some plastic gloves, unwrap beets and peel the skin off.

Arrange your beets on your plate and continue on with the dressing. 

Curry Dressing: 2 cloves garlic, crushed + 2 T. yogurt + 2 T. mayo + 3 T. curry powder + 3 T. fresh lemon juice + 1/4 cup olive oil + 2-3 T. chopped fresh cilantro

Combine all ingredients, but reserve cilantro to be added once all other ingredients are combined. Pour over your beets and serve. You could easily make this recipe Vegan by using Vegan yogurt and mayo.

Avocados

These creamy fruits stress-proof your body. Rich in glutathione, a substance that specifically blocks intestinal absorption of certain fats that cause oxidative damage, avocados also contain lutein, beta-carotene, vitamin E, and more folate than any other fruit. A single serving (about one-quarter of an avocado) has plenty of B vitamins, too. Remember, this may technically be a fruit, but I count it as a fat, so use portion control. Thin sliced on sandwiches, it adds a whole new layer of flavor.


I saw this idea on Ali In The Valley because I've had to be creative about my protein intake in the morning and avocados are a great option for me. They can get boring though, so I was grateful someone had tested these options already. 

Salsa, Bean Dip with Cheese, Extra Garlicky Pesto and Beef and Cheese to start. I went a little further. I added some tuna with celery, mayo and almonds, I also stuffed the avocado with feta cheese, sliced kalamata olives and scooped it with some GF crackers.

Berries
Berries, especially blueberries have some of the highest levels of an antioxidant known as anthocyanin, and they've been linked to all kinds of positive health outcomes, including sharper cognition. But all berries, including strawberries, raspberries, and blackberries, are rich in vitamin C, which has been shown to be helpful in combating stress. Vitamin C has the helpful benefits of lower blood pressure and lower levels of cortisol after the stressfest, so load up on those berries.


Substitute berries for any other fruits on the plan whenever you want. I like to nibble on them frozen, too.
Do you know about Driscoll's? They are luscious berries and so many amazing recipes. These recipes have been adapted for gluten free options, but any recipe that asked for equal parts gluten free flours means you can use all purpose or cake flour. That's a good tip to remember since I know many looking at my blog aren't all gluten free. Have fun with it. Here's one I've yet to make, but It's on my to do list. It would be great to make several and have them ready in the fridge to warm up for breakfast.

Berry Filled Breakfast Crumble

Photo and Recipe Here

Crust
3 to 5 tablespoons ice water
1 1/2 cups almond flour
1 cup gluten-free all-purpose flour
1/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
Filling
2 packages (6 ounces or 1 1/3 cups each)  Raspberries
1/4 cup sugar
2 tablespoons cornstarch

Topping

1/2 cup almond flour
1/2 cup sliced almonds
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter

Crust

1. Preheat oven to 375°F. Butter 12 cups in a muffin tin. Place almond flour, gluten-free all purpose flour, and salt in bowl of a food processor and pulse until combined. Add butter and pulse until mixture resembles coarse crumbs. Add water, one tablespoon at a time and pulse just until dough comes together (be careful to not over mix). Pat dough into a 6 x 5-inch rectangle and wrap in plastic wrap. Chill at least 1 hour.
   Cut dough lengthwise into 3 pieces and crosswise into 4 pieces to create 12 equal pieces. One at a time, place a piece of dough in a muffin cup, and use your fingers to press it firmly and evenly up the sides to make a shell. Chill 30 minutes.

Filling

1. Combine raspberries, sugar and cornstarch in a large bowl.

Topping

1. Mix almond flour, almonds, sugar, cinnamon and salt together in a large bowl. Add butter and work into dry ingredients until mixture is crumbly.
   Fill muffin cups with raspberry mixture and top with almond mixture.
   Bake about 30 minutes or until pastry is golden and fruit is bubbling. Let cool. Loosen by running knife around edge of each mini pie and carefully slide out to serving dish.

Dark Chocolate
Last on our list of stress reducing helpers is Dark Chocolate

Chocolate can be good for you, yes it's true. Studies show that eating chocolate, primarily the dark variety, helps contribute to your cardiovascular health. Dark chocolate is packed with cell protecting compounds with natural plant nutrients and flavanol antioxidants. Dark chocolate is low on the glycemic index which helps you regulate your blood sugars. Now who wouldn't love to enjoy some dark chocolate if it could help you lower blood pressure and reduce your LDL cholesterol by 10%? It tastes good, it helps stimulate endorphins and raise your level of serotonin which helps with depression. It does contain theobromine, caffeine and some other substances which are stimulants. Last I heard no one has gotten high or impaired by dark chocolate, so I think you're safe.

This information doesn't mean that you should eat a pound of chocolate a day. Chocolate is still a high-calorie, high-fat food. Most of the studies done used no more than 100 grams, or about 3.5 ounces, of dark chocolate a day to get the benefits.
One bar of dark chocolate has around 400 calories. If you eat half a bar of chocolate a day, you must balance those 200 calories by eating less of something else. Cut out other sweets or snacks and replace them with chocolate to keep your total calories the same.

I adapted the next recipe for Gluten Free, Egg Free for a friend whose child has an egg allergy. You can use 2 regular eggs if you're not worried about eggs. If you are dairy free, use Vegan butter and unsweetened Almond milk. 

foto and recipe courtesy of Cooking Light and
MyRecipes.com

 Double Chocolate Cupcakes

cup all-purpose flour or gluten free blend with xantham (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
1/4 cup butter, softened (Vegan butter spread works)
1/2 cup egg substitute
1 teaspoon gluten free vanilla
1/2 cup buttermilk (almond milk)
1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
2 tablespoons powdered sugar

 

 

1.  Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.