Basic Vanilla Microwave Mug Cake

So here is the second post for the basic mug cake recipe.  This one is non-chocolate.  You can change up this recipe into so many different types of cake, it's crazy.   I will give you a few of my favorite add in's at the end.  Enjoy creating your perfect cake!

(Carrot Mug Cake with. Team cheese icing, pictured)

Basic Vanilla mug cake recipe:

1 Tbsp melted coconut oil

1/2 Tbsp sweetener of choice (I use Truvia)

1.5 Tbsp almond or oat flour

1.5 Tbsp of flax meal or coconut flour

1/2 tsp aluminum free baking soda

1 egg

Few drops of vanilla extract

Dash organic cinnamon and sea salt

1-2 tsp water or "milk" of your choice

Mix all ingredients together well in microwave safe mug or small dish.  Microwave on high for 1-1.5 minutes or until center is firm.  Top with your favorite toppings, fruit, yogurt or powdered stevia or enjoy plain!

Add these ingredients to make other versions: 

Cherry vanilla- chopped cherries and almond extract

Pecan coffee cake- chopped pecans, almond extract, 1/2 tsp blackstrap molasses or maple syrup

Orange dreamcicle- orange extract, orange zest (omit cinnamon)

Lemon poppyseed- 1/4 tsp poppy seeds, lemon extract, lemon zest

Carrot Mug Cake-(use oat flour) add coconut, raisins, shredded carrots, and carrot juice for the liquid.

Banana bread in a mug- 1/2 mashed banana, almond or caramel extract, chopped pecans

Strawberry coffee cake- chopped strawberries, walnuts, almond extract, melt 1 tsp butter on top after cooked.

Cherry cheesecake Cake- mix in 1 Tbsp softened cream cheese and 1 Tbsp ricotta cheese into batter and top with

Fresh cherries.

Caramel cake- add caramel extract, 1 tsp butter, 1 tsp blackstrap molasses

Blueberry muffin- blueberries, 1 tsp butter, almond extract 

......the possibilities are truly endless!!!!! 

Chocolate Microwave Mug Cake

As promised, here is the beginning of a mug cake series!  I've been eating these for breakfast for over a year now and am hooked!  It doesn't hurt that they help you lose weight, are gluten, dairy and sugar free and full of great stuff to start your day.  I change up the recipe based on what sounds good to me and what ingredients I have on hand.  I've decided to post the base for a chocolate and then show you what to add to make different flavors for this post.

Basic chocolate mug cake:

1 Tbsp melted coconut oil

1 Tbsp cocoa powder

1 Tbsp almond flour

1 Tbsp flax meal or coconut flour

1/2 tsp aluminum free baking soda

1 egg

1/2 Tbsp sweetener of your choice (I use Truvia)

Few drops of vanilla extract

Dash organic cinnamon and sea salt

1-2 tsp water or "milk" of your choice

Mix well in a microwave safe coffee mug or ramikin dish.  Microwave in high for 1-1.5 minutes until center is firm.  Enjoy plain or with your favorite toppings.

*I top them with powdered stevia, whipped cream, Greek yogurt, fresh fruit or even a Tbsp of cream cheese. I've also made a yogurt and cream cheese icing to store in the fridge for a weeks worth of mug cake breakfasts!  You can't mess this up, just jump in and get creative. 

Here are a few other versions I've made:

Chocolate banana: add 1/2 mashed banana and 1/2 tsp almond extract

Orange chocolate: add orange zest and  a few drops of pure orange extract

Chocolate covered strawberry: add almond extract and chopped strawberries

Caramel chocolate: add caramel extract and melt a tsp butter on top after cooked

Cherry chocolate: almond extract and chopped cherries

I think you get the picture!  Now go have fun and create :)

Family Sized "Mug" Cake

I'm slightly obsessed with microwaved mug cakes.  It brings out the Easy Bake Oven little girl in me.  It's also an excuse to have cake for breakfast!  Who doesn't love that?  And if you need another reason, which I don't, it's healthy too!!!!  Kind of like no guilt happiness in 1.5 minutes.  Well, with seven kids you can imagine one mug cake isn't going to cut it.  I've lined up our mugs and created a mini cake factory, but found that most mornings I prefer to just quadruple the recipe and make it once.  

Here is today's yummy version:

In a large glass deep dish pie plate mix

3 Tbsp melted coconut oil

2 mashed bananas

4 eggs

3 Tbsp almond flour

3 Tbsp flax meal

1/4 cup Truvia (or sweetener of your choice)

1 Tbsp aluminum free baking powder

1/2 tsp cinnamon

Dash salt & vanilla extract

Mix well, sprinkle in blueberries and 1/2 cup chopped strawberries.  Microwave on high for 11-13 minutes, until the center is firm.  I served it sprinkled with powdered stevia and chopped pecans.

I just realized that I've been eating mug cakes and become quite a pro at them I might add, for over a year now.  I can't believe I haven't blogged them!  So get ready for a bunch of recipes to come.......

Gluten Free -Sugar Free AND Yummy Pancakes

It's been a while since I posted, but that doesn't mean I have been doing things naturally or homemade.  It has been between 1-2 yrs since I started eating low carb and no sugar.  I feel so much better and now when I have, oh maybe a donut or something like that, I feel nauseous within minutes.  I've lost 25 lbs and most importantly, kept it off.  I haven't shared what I've been eating regularly, so I'm going to try to post my favorites in hopes that you can see it is possible.  I've read many books on the subject and have called my diet "The God Diet". Eat foods the way God created them, minimally processed and as whole as possible.  I buy almost exclusively organic and have learned how to feed my family on a budget and remove the dreaded cereal addiction from my pantry.  We are not perfect, we cheat, we eat out, we are REAL :)

Here is my family's favorite breakfast, which I make in 5 minutes and bake for 20. (If you want to flip pancakes for 2 hours you may cook them in a griddle). It will last us 3-4 mornings and the kids beg me for it.  Enjoy, and feel free to downsize the recipe (or increase :) to fit your needs.  This recipe makes about 62 small pancakes.

Gluten free -Sugar free Pancakes

4 cups rolled oats 

1 Tbsp baking powder

1/2 tsp sea salt

2 Tbsp Stevia/Truvia or sweetener of your choice

1/2 tsp cinnamon

•pulverize it together in blender

•add 1 tsp vanilla, large container of egg whites, large container cottage cheese, 1 Tbsp coconut oil, blend well. 

•here's where you choose, oven baked or pan fried.  If you're using the stove top, make like normal pancakes.  If your baking in the oven, preheat it to 350 degrees and bake for 15 minutes per pan or until done in the middle.  This batch makes 3 pans 1/3 full.  I've found it is the perfect thickness. ( Any fuller and the pancakes are doughey in the middle.) be sure to spay your pans with nonstick spray, I use coconut.

•remove from oven and let cool.  Cut into bars.  

•serve with fruit, whipped cream, maple syrup, etc.

Store leftovers in plastic zipper bag in fridge for the next breakfast.  Hide from the kids or you'll be making them again tomorrow 😍

Here is a pan fried batch:

Chocolate Almond Butter Cups with a Pumpkin twist!

Okay this recipe I have made dozens of times.  It saved me when I did my first round of the 21 Day Sugar Detox.  I've kept this recipe around and because they are not super sweet and the kids do not devour them.  I pretty much get them all to myself.  I made these this morning, but added a few modifications* for Fall.  

* I added 2-3 Tbsp of pumpkin purée and pumpkin pie spice to the filling and 1-2 Tbsp of maple syrup to the chocolate, because I am not currently on a sugar detox.

(From page 206-207 of the new 21 Day Sugar Detox book)

Ingredients:

Directions:

My first layer....

Second layer......

Third layer......

Finished product....YUM!!!!!!!

Veggie Pancakes OR Hamburger bun, What???

I am very excited to be testing out recipes in the new 21 Day Sugar Detox book.  You can join the health revolution and buy the book when it comes out Oct 29th, but until then I will share with you my results.  

I made sliders last night, one of my children's favorite meals.  It's probably because I make them homemade buns!  (That Recipe is here: http://naturallyhomemade.blogspot.com/2012/04/homemade-hamburger-buns.html?m=1)

For the meat I press 2 lbs of ground meat into a baking sheet (with sides), sprinkle garlic salt and onion powder.  Bake at 350 for 20-25 minutes.  Remove from oven and slice into squares.  

Well as the kid's rolls were rising I made the 21 Day Sugar Detox recipe for veggie pancakes for me which they recommend using as a bun.  I thought I'd try it.  I will admit I was a bit skeptical, but guess what???? I loved them!  You could use them as a crepe and fill them with anything really.  The possibilities are endless as well as the veggies you use to make them with.

Page 97 of the 21 Day Sugar Detox book

Ingredients:

Directions:

My version, (no modifications :) this is the mixture.....

I fried them in coconut oil....

My sliders with zucchini and carrot pancake-crepe-buns!  They were excellent :)-

Tomato Basil (Crust less) Quiche

I am reviewing the 21 Day Sugar Detox book that releases to the public October 29th and let me tell you....it is wonderful!!!!  I have been inspired to get back in that kitchen and cook again without wheat or sugar!  

The first thing I made was the Tomato-Basil Quiche with Bacon & Spinach (page 104-105).  It was wonderful!  The only modifications I made were I swapped out breakfast sausage for bacon (I was out of bacon :) I added broccoli, carrots and I topped it with shredded cheese.  You can't get any easier than this recipe and now I have breakfast for a couple of days all ready to go!!!!  

Keep watching for more posts.....I'm having a yummy time :)-

Tomato-Basil Quiche

Ingredients:

Picture of my breakfast :)

Sausage Stuffed Acorn Squash

I just received the new 21 Day Sugar Detox book in the mail.  It is going to be released to the public in a couple of weeks, but I was asked to preview it, test the recipes and blog about it to my hearts content.  I will tell you that it looks amazing and after just one afternoon speed reading and flipping through the new meal ideas I was totally inspired.  I think this book is going to be a big hit.  I have made my grocery list for tomorrow, but in the meantime I came up with this idea for dinner.  It was super easy and yummy!

 Ingredients:

2 Acorn squash or one medium Spaghetti squash 

1 lb. Italian sausage

5 garlic cloves, chopped

2 green apples, chopped

Shredded cheese to top with

Sauté the sausage, turn off the heat and drain most of the fat. (*At this point I split the meat in half to make a breakfast omelette, too).  Add the apples and garlic to the pan with half of the sausage.  Cook for 2-3 minutes on low.  Remove from heat and store in fridge until dinner or you are ready to eat.

Slice Acorn squash in half.  If you have trouble cutting it, try microwaving it for a couple of minutes first. ( Be careful it gets really hot. )  Cook the squash face down until skin is tender.  I use a vegetable steamer, but you can also cook it face down in a pan of water in the oven.  Remove squash and scoop out the seeds, discard.  Fill with sausage mixture, top with cheese and brown in the oven at 400 degrees, takes about 10-12 minutes.  Serve immediately and enjoy.  The flavors together were amazing!

*now for the bonus breakfast omelette 

Remember when I took half the cooked sausage out and set it aside.  Put it back in your now empty skillet.  Crack and beat 6 eggs, slice your favorite veggies and cook it all together on low heat until done.  There you go 2 healthy meals in the same prep time as 1.

Paleo Italian 3 Squash Casserole

I have been filling my freezer with as many healthy and quick meals as I can.  The other night I was tempted to eat the kids spaghetti noodles, but was able to resist by pulling out a two serving bag of chicken chili instead!  Worked like a charm.  This morning I got up and started making the kids breakfast.  I decided if I was going to be stuck at the stove cooking anyway, I should whip out a freezer meal too.  I love multitasking.  The result of my 'impromptu' recipe was wonderful.  I put 2 small casseroles In the fridge and ate a plate of the leftovers for breakfast too!

Here's what I did:

Brown 1/2 lb. Italian sausage

Chop one onion, small eggplant, yellow squash, zucchini and slice 1/2 cup cabbage.  Add to skillet and sauté.  Add 2-3 cups spaghetti sauce (I use marinara, because it is all I can find without added sugar and I love the taste).  Add 1-2 cups of water and cover.  Simmer for 20 minutes.  

Prepare your pans for the freezer.  I use 2 bread loaf pans.  They are perfect for two one serving meals.  Take aluminum foil and line the pans, with extra foil peaking out to cover the top when you close it.  Cross-cross the foil.  

Spoon the casserole mixture into the pans.  Let cool.  

Top with mozzarella cheese.  Cover with foil tabs and freeze in your freezer.  

After they are frozen, remove from freezer, and loaf pans.  Slip each foil packet casserole into a freezer storage bag and be sure to label it so you won't be playing a mystery meal game a few weeks from now!  Put back into the freezer.

When you are ready to eat it, remove from freezer, pop back into the loaf pan you made your mold from, and bake at 375 until bubbly.  Cook times will vary depending on much you fill your pan and if you cook from frozen or thawed.  Enjoy, you are planning ahead for your success!

Wow! The Best Chocolate Chip Paleo Cookie, EVER!

One of the best ways I've found of staying on the path of sugar free - wheat free is finding ways to recreate your favorite foods Paleo style. This cookie is so very very good, I can't even do it justice in a description! I have made my friend Michele's recipe from HillBunkerFarms.com a few times now and it's perfect as is, but as I do with every recipe, I also add to it and mix it up a bit, too. I will share both recipes and promise you no matter which one you try, you will love it!

Michele's Original Heavenly Paleo Cookie:

1 cup natural almond butter
1/4 cup raw honey (Hillbunker Farm honey is the best :)
1 egg
1/2 tsp salt
1/2 tsp baking soda
1/4 cup chocolate chops or nibs

Mix all the ingredients together, then fold in the chocolate chips. Drop on baking sheet lined with aluminum foil. Bake at 350° for 10 minutes. Remove from the oven and let stand 10 more minutes on the baking sheet to set. Enjoy!

Shelli's 'I have trouble following directions' peanut and almond butter cookies:

1 cup natural almond butter
1/2 cup natural peanut butter
1/4 cup raw honey (Hillbunker Wild Honey of course :)
1/4 cup milled flax seed
2 eggs
1/2 tsp salt
1/2 tsp baking soda
1/4 cup dried cranberries
1/4 cup chocolate chips

Follow Michele's directions adding the extra ingredients and enjoy!

21 day Sugar and Wheat Detox: results...

As most of my family and friends know I have tried a low carb and all natural diet for 13 weeks now. I decided to try it to see if it would help with my pain and inflammation from a chronic back issue and degenerating disks. I have been asked recently to describe the difference in my health, so here it is.

The first thing I noticed was I was totally addicted to carbs/sugar. If it wasn't for my husband supporting me by doing the detox with me, I never would have made it past day 3.

After 5 days, I was past the sugar cravings and started sleeping better. We both stopped needing daily heartburn medicine. I felt clearer in my head and a fog lifted. I didn't even realize I was in a fog until it was gone!

At the 1 week point noticed my tummy was shrinking. I noticed my swollen joints were feeling less bloated.

After 3 weeks I started my first female 'cycle'. It was shockingly short compared to my usual 9-20 day monster cycles. I was thrilled!

Now at almost 3 months, I am on half the pain medicine I was before. My monthly cycle is down to 4 days a month, no heartburn at all, sleep solid through the night and I've lost 21 pounds!

The secret????? Eat whole, unprocessed foods as natural as possible and avoid sugar. That's it. No crazy pills, tricks, binges or fads. I didn't count calories or watch fat intake. Eat the way God intended you to eat and the body will naturally heal itself.

Try it and see for yourself......

Broccoli and Cauliflower pizza crust

I have been looking at many ideas, blogs and recipes on making gluten free pizza crust. My dilemma is that I cannot have any flour so replacing wheat flour with bean flour isn't an option. I decided to try vegetable crust, after all I love the veggie used in it, so I should like it, right?

Here's what I did:

Take 1/4 head of cauliflower and stick it in a food processor to 'rice' it. Do the same with 2 large broccoli crowns. Microwave them for 5 minutes, stirring every 1.5 minutes or so to release and evaporate as much water as possible.

Purée 1/4 cup whole almonds in food processor and then add to the cooked veggies. Let cool slightly and then add 1 beaten egg and 1/3 cup shredded mozzarella cheese.

Press 'dough' into a baking stone or pizza pan. Bake at 425 for 12-15 minutes or until sides start to look toasted. Remove from oven. Top with pizza sauce and your favorite toppings. Bake as usual and enjoy!

It isn't the same as flour crust, but for those of us who want to eliminate flours from our diet, it's pretty dang good! If you hate the texture of 'Cream of Wheat', you won't like this either.

I recommend going all out on your toppings and picking veggies you love. I doubt my hubby will even try it, but I am thankful to have pizza without just eating the top for a change, so I covered it in mushrooms to ensure it all to myself ;)

Let me know what you think!