Portobello 3 Ways

Who doesn't love a Portobello mushroom? They are such a versatile food with a meaty full flavored mouth feel. They truly taste like beef when prepared the right way.

Stuffed Italian Portobellos 
4 portobellos scrubbed with stems removed
1 1/4 cups marinara sauce ( I use Barilla when I don't have homemade)
4 cups baby kale (or spinach)
1/2 small red onion, sliced
2 cloves garlic, minced
1 cup crumbled goat cheese
2 tbsp grated Parmesan
1 tbsp soy sauce or gluten free tamari/coconut aminos
1 tbsp olive oil + extra for sautéing
2 tsp balsamic vinegar
1 tsp dried oregano
salt and pepper to taste
Arrange mushrooms, gills side up on a baking sheet. Mix together soy sauce, olive oil and vinegar thoroughly and drizzle evenly over mushrooms.
To a hot pan, add a dash of olive oil and garlic, sauté one minute, add kale/spinach and a dash of salt and stir until greens are wilted. Set aside.
Add to the caps place 1/4 of the kale/garlic mixture on each mushroom. Layer on onions, marinara sauce, goat cheese, Parmesan, salt, pepper and oregano evenly.
Put on a 350 degree oven for 25-30 minutes uncovered, or until the cheese is bubbly and brown.
Serve with a big green salad.
For additional stuffing that goes great with the marinara sauce and kale/spinach combinations: try any of the following in any combination: red or yellow peppers, olives, zucchini, yellow squash, leeks, fennel, carrots, parsnips, sun dried tomatoes, capers or cauliflower.



Portobello Burger with Romesco Sauce
1 large portobello mushroom
2 tablespoons
1 tablespoon olive oil
1/2 garlic clove smashed (I ususally use jarred garlic for this)
Sprinkle each of celery salt, onion salt
Salt and pepper, to taste

Season portobello mushroom and drizzle with olive oil. Grill directly on the grate or on top of tinfoil for about 4-5 minutes on each side. 
 

Spoonful of Romesco
Lettuce
Pickled Onion
1 ounce crumbled blue cheese, gorgonzola, or Roquefort

Romesco Sauce
1/2 cup roasted red pepper
      Char your peppers on the outside, place them in a paper sack to steam, remove skins
1/4 cup whole peeled blanched almonds
1 garlic clove
1 tbsp red wine vinegar
1/4 cup olive oil
1/2 tsp salt
1/4 tsp red pepper flakes

Add everything to a food processor and puree until it's smooth or the consistency you like. Add salt and more pepper flakes to your taste. 

½ pound roasted red peppers
¼ cup blanched whole almonds
1 garlic clove
1 tablespoon sherry or red wine vinegar
¼ – ½ cup olive oil
½ teaspoon salt
1/4 teaspoon red pepper flakes
1. In a small food processor, pulse the peppers, nuts, and garlic until finely chopped. Add the vinegar and puree.
2. Stream in the olive oil and puree until smooth. Season with the salt and red pepper. Give it one more pulse.
- See more at: http://feedmephoebe.com/2012/10/the-simplest-romesco-sauce/#sthash.ZjiyRUNQ.dpuf

Easy Pickled Onions
2 medium red onions, halved and thinly sliced
2 cinnamon sticks
6 whole cloves
Pinch crushed red pepper flakes
1 cup apple cider vinegar
1/2 cup freshly squeezed lime juice
1/4 to 1/2 cup sugar
1 tablespoon kosher salt
Add sliced onions to a medium bowl. Pour enough boiling water over onions so that they are covered. Count to 10 then drain. Add onions to glass jars or a bowl.
Toast cinnamon, cloves and the red pepper flakes in a small saucepan over medium heat until fragrant, 3 to 5 minutes.
Whisk in vinegar, lime juice, a 1/4 cup of the sugar and salt. Bring to a simmer and cook until sugar and salt have dissolved, 1 to 2 minutes. Taste for sweetness then add more sugar as needed. Pour brine over onions.

Onion Recipe comes from Inspiredtaste.com 

 
This next recipe comes from allrecipes.com. It's really tasty. 

Portobello Orzo with Walnuts

1/3 cup chopped walnuts or pecans

3 tbsp olive oil/coconut oil

1 small yellow onion chopped

1 clove garlic

1lb portobello or baby crimini mushrooms, sliced

4 cups chicken broth

2 cups uncooked orzo pasta (If gluten free, use a quinoa or brown rice pasta)

Parmesan cheese

Parsley chopped

salt and pepper to taste

In a dry pan, toast your walnuts until they smell nutty. Remove and set aside. Warm 1 tbsp of oil in the pan and saute mushrooms seasoned with salt and pepper. Remove mushrooms from pan and set aside with the accumulated juices.  Add onion to pan with remaining oil and saute, add garlic and let it cook until it smells aromatic. Add orzo pasta, coat with oil and onion. Add stock, seasoning with salt and pepper and put a lid on to continue simmering for about 15 minutes. When the broth looks mostly cooked, add in walnuts, mushrooms and sprinkle in fresh shaved Parmesan cheese and a sprinkle of parsley. 

½ pound roasted red peppers
¼ cup blanched whole almonds
1 garlic clove
1 tablespoon sherry or red wine vinegar
¼ – ½ cup olive oil
½ teaspoon salt
1/4 teaspoon red pepper flakes
1. In a small food processor, pulse the peppers, nuts, and garlic until finely chopped. Add the vinegar and puree.
2. Stream in the olive oil and puree until smooth. Season with the salt and red pepper. Give it one more pulse.
- See more at: http://feedmephoebe.com/2012/10/the-simplest-romesco-sauce/#sthash.ZjiyRUNQ.dpuf

Spring Has Sprung!

Let's just pretend there is no snow outside and it's not frigid. If we think happy, warm thoughts then the warm sweet sunshine will come back...deal?

What I love about spring is the vegetables and fruit that are available. Those sweet peas,  fresh asparagus, crisp spring onions, snappy radishes, sweet bok choy and leafy lettuce, tart fennel, luscious strawberries, warm oranges, honeydew and the list goes on.

I purchased free English peas from Trader Joes. They are fresh and crisp and ready to go. You can buy and shell the peas if you wish, Sprouts has fresh peas you can shell occasionally. Odds are in Salt Lake you're not harvesting your own because of the wonky weather, but maybe, who knows. I would not use frozen peas for this, but if you need to, do not blanch them, just thaw them before pureeing. 
 

Green Pea Pasta with Parm
1 pound of linguini or spaghetti (I used a gluten free capello brand linguini from whole foods)
1 1/4 cups of frozen baby peas
1/2 cup of fresh oregano
1/2 cup of fresh spinach
3 cloves garlic, smashed
2 tablespoons of olive oil
1/4 cup shaved Parmesan cheese
1/2 of cream (I used coconut creamer, you can also use Greek yogurt)
salt and black pepper

Blanch the peas for 30 seconds. Remove and drain, and place in a bowl of ice-cold water.
Add the blanched peas, oregano, spinach, garlic and cream/yogurt to a food processor, process until smooth. Season to taste and Parmesan cheese.
Prepare the pasta as directed.
Coat the warm linguini in the pea purée.
Serve with a good drizzle of olive oil.



I can't claim this next recipe, I wish I could. It is by far the best risotto I've ever had or made. First I had this at a friends house and she was so lovely to share it with me. I can now say I can make it solely from scratch so once you've tried it, you'll want to make it over and over and it will become second hand too. Recipe Here

Artichoke, Asparagus Risotto
5 cups chicken broth/you can also use veg. If you're gluten free, watch the ingredients
1 cup water
1lb thin to medium asparagus, trimmed and cut into sliced
1 tbsp olive oil
1/2 stick of butter/vegan/margarine
3/4lb shittake mushrooms, stems discarded and caps chopped (You will find them in the produce section by the regular mushrooms   up on the high shelf)
4 artichokes from a can or jar, chopped in to quarters
2 shallots, finely chopped
1 1/2 cup arborio rice
1/2 cup wine (OR)
       1 splash of lemon or white wine vinegar about 1 tbsp and 1/4 cup grape or apple juice
1/2 cup grated Parmesan cheese

Bring broth and water to a boil in a 4 quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3-4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
Heat oil with 1/2 of the butter in a heavy saucepan over moderately high heat, then saute mushrooms and shallots, stirring until softened, about 4-5 minutes. Season with salt and pepper.
Add rice and cook, stirring, 1 minute to coat with onion and mushroom, butter and oil. Add wine/or alternative liquid and cook, stirring, until absorbed, about 1 minute.
Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18-20 minutes.
Remove from heat and stir in 1/2 cup Parmesan, remaining butter, and salt and pepper to taste. Gently stir in asparagus, artichokes, and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Makes 4 servings.




This next recipe is new to me. I've not tried it yet, but it's my plan this weekend.  You can serve it on roasted pork, sliced steak with braised chicken. Recipe Here

Strawberry Avocado Salsa
1 cup finely chopped strawberries
1/4 cup finely chopped peeled avocado
2 Tbs. finely chopped red onion
2 Tbs. chopped fresh cilantro
1/2 tsp. grated fresh lime zest
2 Tbs. fresh lime juice
2 tsp. finely chopped seeded jalapeno pepper
1/4 tsp. sugar
1/4 tsp. salt


Combine all ingredients in a bowl.  Gently toss and serve immediately.  Serve with toasted pita wedges or tortilla chips.  If you'd like to try the cinnamon tortillas like in the photo, it's a good sweet flavor profile that's unique and kind of a surprise.

Take whole wheat tortillas, or a gluten free option like a corn tortilla. Spray with cooking spray, I used coconut spray because it's nutty and tropical and then slice them into triangles. Arrange on a baking sheet, sprinkle with cinnamon sugar and a sprinkle of salt and bake at 350o until slightly golden.





 

Flavorful Paleo

Quinoa & Sweet Potato Stuffed Portobello 

You'll need:
6 portobello large or 8-10 small
2 cups cooked quinoa (prepare it with veg broth)*look for my quinoa post
3 sweet potatoes, peeled, and cubed 
2 T. olive oil, plus a little extra for a drizzle
3 cups green (I used kale and spinach)
Salt and Pepper

Method:
Heat oven to 450o (if you don't want to use the oven, use your stove top or your bbq, just make sure you wrap them in tinfoil)

Season sweet potato with a drizzle of oil, salt and pepper and bake until golden. Toss them half way through the process so each side gets the love. 
Right before you pull the potatoes out, spread your spinach over the top of the hot potatoes and heat for about 2-3 minutes. 

Once spinach has wilted, remove everything from the pan and cool until veggies are easy to handle. 

In a medium bowl, mix quinoa, sweet potato and spinach and sprinkle with salt and pepper. 

If you're using large mushrooms, scrape the gills before you stuff them with the mixture. Brush them lightly with olive oil and place smooth side down on the baking sheet. 

Fill the caps with a heaping spoonful of the quinoa/potato/spinach mixture. 

Bake for about 15 minutes or until the mushrooms are cooked through. Serve with a kale salad dressed with lemon juice, a smidgen of garlic, salt and pepper. 

Paleo Trail Mix photo and recipe courtesy of fitbomb paleo

16 oz. roasted, unsalted sunflower seed kernels
16 oz. raw, unsalted pumpkin seeds
  8 oz. roasted, unsalted almond slivers
  6 oz. dried pineapple, cut up
  5 oz. dried flake coconut (I prefer to toast them if I have the time)

I serve my handful right on top of fage Greek or swimming in a bowl of coconut milk

Lemon Pound Cake (lower carb, paleo)

Dry
2 cups almond flour (Red Mill, reg grocery store)
1/2 cup coconut flour(Red Mill, reg grocery store)
1/2 tsp sea salt
1 heaping tsp baking soda
Wet
2/3 cup raw honey, liquefied
2/3 cup coconut oil, liquefied
4 large or 5 medium eggs
1/2 cup plus 3 Tbsp full-fat coconut milk (Trader Joe's is the best brand)
2 Tbsp pure vanilla extract
1 Tbsp lemon zest
Glaze
juice of 2 lemons
zest of 1 lemon
1 vanilla bean or 2 tsp vanilla extract
4 Tbsp raw honey

Method

Preheat oven to 350 degrees F.
Use coconut oil to grease a 9x9 baking pan. Cut parchment paper to fit the bottom of the pan and place it over the coconut oil.
Sift dry ingredients in a large mixing bowl and stir with a whisk to combine.
Place oil and honey in the bowl of a food processor and process for 1-2 minutes. Add eggs, one at a time, mixing after each addition. Add coconut milk, vanilla, and lemon zest, and continue to process until well combined.

NOTE: This step can be done in a large bowl with a hand mixer.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a wooden mixing spoon to thoroughly combine ingredients, pressing out any lumps.
Pour batter into prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. The top will be lightly browned.
Let cool in the pan for 10 minutes, run a butter knife around the edge of the pan to loosen the cake, and then turn it out onto a cake plate and let cool completely. 
While cake bakes, prepare the glaze by slitting vanilla bean lengthwise and scraping the beans into a small saucepan. Add the vanilla bean pod, lemon juice, zest, and honey to the pan. Bring to a simmer over medium heat. Reduce heat to low and simmer for 10 minutes. Let cool to room temperature. Remove pod and discard.
Using a fork, poke holes in the top of the cake. Pour glaze over the cake, using a spatula to evenly distribute the glaze over the entire cake top. Let the cake rest for an hour to fully absorb the glaze. Serve immediately or cover and store in the refrigerator.

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.