You know that feeling you get when you finally perfect something you’ve been working on for a long time? If you haven’t yet experienced that gratifying moment, I truly hope you do some day because let me tell you, it is incredible. Unfortunately, it is rare that I experience this feeling… primarily because I have a hard time sticking with new things. If I’m not innately good at something I often tire of it quickly. The one area of my life where this is not the case is cooking. Perhaps it’s the fun I have in the kitchen with my husband, maybe it’s the pleasure I get in watching my family enjoy a dish that I’ve nailed or maybe it’s the simple knowing that without food there is no life. Poetic isn’t it? Whatever the reason, I resiliently move forward and get back in my kitchen every single day no matter how bad any single dish turns out and believe me there are plenty. It is because of this persistence that I can finally say I have made the perfect gluten free cupcake.
For those of you who are new to gluten free baking, I don’t want to scare you off but I have been gluten free for over 4 years and I am just now starting to understand the subtle nuances of making a gluten free baked good comparable to a regular baked good. I’ve lost count of how many times I’ve started baking with the best intentions and ended up with a dry, crumbly or unpleasantly dense pastry. Not this time my friends. This cupcake is so perfect. Oh did I already use that word already? Sorry, I just can’t help myself! It’s chewy on the outside and moist and fluffy on the inside. Can a cupcake be tender? I swear this one is.
The only thing I used to sweeten the cupcakes themselves was 1/4 cup maple syrup, that’s only 3 grams of sugar per cake. Not bad huh? The frosting adds another 7 grams but you can always use less frosting or omit it completely if you are trying to cut back on your sugar intake. In fact, this cupcake is so delicious without the frosting that you could easily scrape it off, call it a muffin and enjoy without the extra sugar! I for one am relishing in my indulgences this winter so feel free to just pass over that unwanted frosting to me, thank you very much. 😉
Gluten Free Carrot Cake Cupcakes
- 1/2 cup sweet rice flour
- 1/2 cup tapioca flour
- 1/4 cup sorghum flour
- 1/4 cup teff flour
- 3/4 tsp baking soda
- 1 tsp salt
- 1 tbsp cinnamon
- 1 tsp ground nutmeg
- pinch of ground cloves
- 1/2 cup finely chopped pecans
- 1/4 cup finely chopped hazelnuts
- 3 eggs
- 2 1/4 cups grated carrots (approximately 3 medium carrots)
- 1/4 cup maple syrup
- 2 tsp vanilla
- 1/4 cup avocado oil (any vegetable oil will do)
- 1/2 cup yogurt
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine the flours, baking soda, salt and spices.
- In another bowl, whisk together the eggs, oil and maple syrup.
- Stir in the carrots, yogurt and half of the hazelnuts and pecans to combine.
- Add the wet ingredients to the dry ingredients and mix until incorporated.
- Pour into paper lined cupcake tin.
- Bake for 20-25 minutes depending on your oven. I always check by sticking a toothpick into the center. If it comes out clean, you are done!
- Let cool on cooling rack and await frosting.
- 6 oz cream cheese (3/4 of a package)
- 3 tbsp butter
- 3/4 cup powdered sugar
- zest of one lemon
- juice of half a lemon
- Add all ingredients to a mixing bowl
- Using a hand or stand mixer, whip until light, creamy and spreadable
- Add remaining nuts to the top for garnish and crunch
Although autumn arrived last month, Northern California clearly hasn’t gotten the memo. In late October we were still enjoying the spoils of 70+ degrees. I’m sure you are appalled at someone complaining about such ‘perfect’ weather but hey, sometimes you just want to layer! I love summer as much as the next girl but just like a house guest over staying their welcome, one soon tires of being sweaty. Every year around early September I eagerly await the changing colored leaves and smell of pumpkin bread wafting out of my kitchen. But much to my chagrin, this year it seemed that summer just didn’t want to let go… Finally on one glorious morning a few days ago, I woke to a brisk 50 degrees and excitedly brought my knit scarves and cozy boot socks out from hibernation.
As the chill in the air grows ever stronger and the nights grow ever longer I am inspired to stay home, cuddle up to my family and enjoy hot soup out of well insulated mugs. A tried and true staple in my home is lentil soup. I’ve been playing with this recipe for years and with each little tweak it further evolves into one of my favorites. As with any good recipe you can use the bare bones of this to experiment and make it your own. Spices and veggies can be tweaked to your liking and you can puree a lot or a little depending on your preference. I prefer mine heavy with tomato and spice and pureed just a little so I can still experience the texture of the ingredients.
Perfect Lentil Soup
- 4 tbsp coconut oil or ghee
- 1 yellow or white onion, chopped
- 2 organic carrots, chopped
- 2 organic stalks of celery, chopped
- 3 tsp salt
- 1 3/4 cups dried lentil soaked for 12-24 hours
- 1 quart (4 cups) bone broth or veggie broth for a vegan option
- 1 large organic heirloom tomato, chopped
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp turmeric
- black pepper to taste
- 1 bunch organic Swiss chard, de-stemmed and torn into manageable bites
- Place coconut oil or ghee in a large dutch oven over medium heat until oil is hot
- Add onion, carrot, celery and salt and cook for about 5 minutes
- Add lentils, broth, tomatoes and spices, increase heat and bring to a boil
- Once boiling, reduce heat to low, cover and simmer for about 25 minutes
- Add Swiss chard and with pot uncovered gently cook until tender, about 8-10 minutes.
- Take soup off heat and using an immersion blender, puree soup ever so slightly to add a creaminess without losing the texture of the lentils and vegetables.
It’s starting to feel like summer in Fremont. Temperatures have been hitting 90 nearly every day and the sun has been relentless. I got a burn after only 10 minutes in my backyard! It’s true I am pretty pasty but usually I can go at least 20 minutes before becoming a lobster. 😉
What do I crave on hot summer days? An ice cold beverage, maybe a dip in the ocean and always ice cream. I’ve been staying away from most dairy lately as I’ve noticed it stuffs me up and makes me a little sluggish. I do however still enjoy my butter/ghee. It is one of my favorite things on this earth and I must have it on my toast in the morning. It makes me too happy inside to give it up. Besides, I believe good quality grass fed butter is a health food… in responsible quantities of course. Butter is loaded with the vitamin K-2 and the anti-inflammatory fatty acid, Butyrate. These are very important nutrients for heart and bone health.
That was a bit of a tangent wasn’t it? … you can tell I love my butter. 😛 ANYWAY, since I’ve been avoiding most dairy I have been satisfying my hot day ice-cream craving with homemade vegan sorbet instead. It is so easy and delicious you guys, if you haven’t tried it, you MUST. All you need for homemade sorbet is any combination of frozen fruit and a blender. Seriously. It’s amazing.
Lately though I’ve been craving more of a sherbet, something with a little creaminess to it. So… I just added a little coconut cream to my frozen fruit and voila! A vegan sherbet with no refined sugar and a whole lot of hot day ice cream craving satisfaction. My ice cream maker is in storage so I needed to use a little elbow grease to get this creamy but I’ll tell you it was well worth it.
Vegan Strawberry Banana Sherbet
Ingredients – Makes about a pint
- 1 1/2 frozen bananas
- 15 frozen organic strawberries
- 1/2 cup coconut cream (I skim the cream off the top of a chilled can of coconut milk)
- 1/8 cup honey
- 1 tbsp lemon juice
- 1 tsp vanilla
- Add all ingredients to food processor and process until combined and creamy. This took me about 5 minutes because the strawberries were so hard.
- Pour sherbet into mixing bowl and place in freezer for about 20 minutes.
- Take bowl out of freezer and vigourously whisk for a minute,
- Place back in freezer for another 30 minutes
- Repeat the process another 2-3 times
- Let sherbet harden in the freezer for another 2 hours or so
- Using an Icecream scoop, doll out your deliciousness!
- Keep sherbet in an airtight container in the freezer
I would recommend taking your sherbet out of the freezer about 15-30 minutes before enjoying (depending on the temperature of your house) The consistency is softer and creamier when it’s a little less frozen. Just make sure you don’t let it become a smoothie. Unless of course you feel like one! ❤
XO ~ Sam
I love cookies. Who doesn’t right? If they weren’t so void of nutrition I’d likely be popping them all day. I used to be able to eat like that. In fact I used to eat so poorly that I’m surprised I didn’t have a coronary by my senior year.
In high school, I’d polish off an entire medium sized dominoes pizza for dinner and about 10-12 chips ahoy cookies for dessert. All.by.my.self. This was only after my McDonalds breakfast of 2 egg, cheese and ham McMuffins with 2 hash browns and my lunch of a double quarter pounder with cheese with a large fry and soda.
Yes… I’m serious. I ate like that nearly every day until I was 18. I was an active teen, playing water polo and swimming and I have good genes so I never gained any weight, regardless of the fact that I rarely ingested anything green or with much fiber. Although I didn’t get fat externally, my organs were obviously bearing the brunt of the abuse. I suffered from rampant infections; bladder, kidney and yeast, had intense heart palpitations, crippling headaches and I was sick 6-8 times a year. All the while I was never able to connect the dots. I had no idea that what I was putting into my body was affecting my health. Nutrition finally came to my rescue after highschool. I became a more aware individual in every facet of my life; I started reading more, expanding my consciousness and quickly concluded that I would die if I kept eating this way. I completely changed my diet for good by age 22, cutting out soda, fast food and gluten and I’ve never looked back. Now when I crave cookies, I make my own.
These little babies are bursting with healthy fats, fiber, phosphorus, calcium and manganese. They are still cookies and calorically dense so try your hardest not to eat the whole batch in one sitting. I managed to keep my hand out of the cookie jar after my first two. My little one was not fond of my restraint. She unarmed all of her big guns in trying to get cookie after cookie into her little hands. She’s a master manipulator, this one. She should really teach lessons in ‘getting what you want.’
Now that I’m a mama, I hope that I can strike a balance between guiding my daughter on her own path of healthy eating and letting her indulge once in awhile. Forbidding things seems to be the surest way to get children fixated on them. Plus, I believe that life is about pleasure. These cookies allow my girl to satisfy her sweet tooth all while I inject her with some much needed nutrition. Everybody wins. 😊
Raw Chia Cardamom Cocoroons
Ingredients – Makes about 12 golf ball sized cookies
- 1 1/2 cups shredded coconut
- 1/2 cup coconut butter
- 1/4 cup coconut flour
- 3 tbsp coconut oil
- 1/4 cup chia seeds
- 1/4 cup maple syrup
- 1 1/2 tsp almond extract
- Seeds from one cardamom pod, grinder
- Grind cardamom seeds in spice or coffee grinder
- Throw all ingredients in a food processor and process for a few seconds, until batter starts to stick together
- Press batter into little macaroon sized balls (or whatever shape tickles your fancy)
- Enjoy a few now with a hot cup of tea and save the rest in an air tight container for future taste bud pleasing
XO ~ Sam
I’ve never been very good at sharing. I am the oldest of 4 children, so I had my fair share (ha! see what I did there?) of practice. Nonetheless when I started dating my husband and he often recommended we share our dishes at restaurants, I experienced an inner battlefield of indignation. I agreed because I was on my best behavior in this new incredible relationship but inside I was a petulant child; No, it’s MINE!!! It didn’t take too long for him to discover my true selfish colors. When he asked to share my Icecream one day, my pretenses crumbled. I can put on a happy face and share my salad but Icecream is where I draw the line my friends. I do not share things that I lick. Will.not.do.it. No Icecream, no Popsicles, no lollipops and no cereal for that matter. Something about the milk dropping out of your mouth back into the bowl gives me the heeby jeebys. We all have our idiosyncrasies. Thankfully, he loves me anyway and we get along just fine. He stays away from my Icecream and I share nearly every other acceptable meal with him. Relationships are all about compromise people.
Now, on to cake. Thankfully you don’t have to share this cake. You are not going to want to. You can have your very own ramekin and slurp it down greedily in the corner if you wish. I tried to do that but Marvel’s sweet little face made it impossible. My sharing muscles have been getting a major workout since getting married and having our girl. I just can’t escape the inevitable big blinky eyes coaxing me to give them a bite.
Individual Flourless Chocolate Cake with Cherry Sauce
Chocolate Cake – Serves 4
- 4 oz cacao butter
- 1/2 cup cacao powder, more for dusting ramekins
- 1/4 cup honey
- 1/4 cup coconut oil, more for greasing
- 4 tbsp coconut sugar
- 3 farm fresh eggs
- 1 tsp freshly scraped vanilla bean, approximately 2 vanilla beans
- Preheat oven to 350
- Grease and lightly dust 4 6-8 oz ramekins
- Place cacao butter, cacao powder, honey, vanilla and coconut oil in a double boiler or in a glass bowl atop a boiling kettle.
- Once cacao butter is completely melted, stir and take off heat
- Using a beater by hand, beat sugar and egg until just combined.
- Add in chocolate sauce and combine
- Pour batter evenly into 4 ramekins
- Bake for about 20 minutes
- While cake is baking, make cherry sauce
- 2 cups halved and pitted cherries
- 1/4 cup maple syrup
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp arrowroot starch
- In a saucepan, bring all ingredients except arrowroot starch to a boil over medium heat
- Stir a few times
- After about 3 minutes add arrowroot
- When sauce starts to thicken, 2-3 minutes later, take off heat
- Let cool slightly, pour onto cooled cake and enjoy – by yourself or with others if you’re feeling generous 😉
Tuesday was my little love’s 2nd birthday. Yes, I had a precious little Cinco de mayo baby. Poor thing will always have large groups of adults getting wasted on her birthday, a burden she shares with my hubby, born on the 4th of July. Partiers aside, it was a beautiful day full of smiles, sweets and celebrations. 🙂 Marvel has been spoiled silly this year; the celebrations began a few weeks ago at my mother’s house in LA and continued on until last night when we sat down with my in laws for dinner and more cake. I’ve eaten more birthday cake in the last three weeks than I have this entire year. I can’t complain though, I mean really, who complains about cake? The grinch maybe, or fascists? Perhaps nazis would complain about cake. Thankfully I’m none of those things. I absolutely love me some cake.
This delectable cake is a welcome reprieve from the traditional slathered in frosting, chocolate layer cake, that most birthday parties are sporting; which I totally made this last weekend for yet another of Marvel’s birthday parties. This cake is an orange and lemon bundt cake. My mother in law made this in a big flower cake pan so technically the cake you see in the pictures is not a bundt cake but it’s meant to be one. The edges are slightly crusty and taste of caramelized sugar. The inside is moist and spongy with bursts of citrus in every bite. It is an AWESOME birthday cake. Frankly, it is an awesome anytime cake. I ate a small slice after my breakfast this morning. If you haven’t had breakfast dessert yet, let me say, you are sorely missing out. It went absolutely perfectly with my green tea. I made some coconut whipped cream to serve on top and couldn’t have been happier with the pairing. I strongly suggest you serve this cake with some sort of whipped cream. The two go together like peanut butter and jelly. 🙂
Triple Citrus ‘Bundt’ Cake
Adapted from a Martha Stewart Recipe
- Coconut oil for greasing
- 2 3/4 cups flour (I used a gluten free blend of sorghum, teff and white rice flour)
- 3 lemons
- 2 large oranges
- 1 cup coconut sugar, processed super fine in a spice grinder
- 2 tsp baking powder
- 1 3/4 tsp salt
- 3/4 cup coconut cream
- 6 large eggs
- 1 1/2 cups coconut oil
- 1/2 cup fresh squeezed lemon juice
- 1/2 cup fresh squeezed orange juice
- 1 cup coconut sugar, processed super fine in a spice grinder
- Preheat oven to 350 degrees
- Grease a bundt pan with coconut oil
- With a sharp knife, cut away the peel and the white pith of a lemon. Holding the lemon over a bowl, cut between membranes to release segments in the bowl. Here is a handy video on how to do this. Squeeze juice from remaining membranes into another bowl. Repeat with remaining 2 lemons and 2 oranges
- Sift together flour, sugar, baking powder and salt into a bowl
- Add coconut cream and using an electric beater, beat until combined
- Add eggs one at a time beating to combine
- Beat in coconut oil and citrus juices
- Add citrus segments and beat on low just to combine
- Transfer batter to pan and bake rotating pan once until a toothpick comes out clean, about 45 minutes. (If you are using a flatter, larger pan like I did, it will take about 15 minutes less.)
- When cake is done, set on a wire rack to cool for about 20 minutes
- Transfer cake to a shallow dish
- Brush top and sides of cake with syrup below
- Add some sort of whipped cream and make your mouth happy. 🙂
- Bring citrus juices and processed coconut sugar to a boil in a saucepan stirring until sugar is dissolved, boil for 30 seconds more
The clan and I have been doing quite a lot of traveling around these last few weeks. Moving, visiting friends, flying to LA to spend a few days with my family, driving to the beach an hour away for some fun in the sun… all of our little excursions require that we have handy sustenance for the road. Fruit and nuts are our go to car snacks but sometimes it’s nice to have a special treat to nosh on to make that hour fly by more quickly.
These bite sized date balls are that perfect special treat. They are sweet enough to feel like an indulgence yet healthy enough to gobble up 6 of them without feeling those all too familiar pangs of regret. I whipped these up in just under 5 minutes. How groovy is that? Groovier than bell bottoms that hug John Travolta’s perfectly sculpted butt in Saturday Night Fever, I reckon. 😉
You can dress these up with any of your favorite extras. I rolled a few of them in raw cacao powder for an elegant antioxidant boost. You could dip them in melted chocolate if you wanted a more decadent dessert ball. I found that these satisfied my ever present sweet tooth just fine as is.
Raw Energy Balls
- 1 cup walnuts
- 1/2 cup Dates
- 1/4 cup almond butter
- 1/3 cup chia seeds
- 1/2 cup sunflower seeds
- 1/4 cup shredded coconut
- 1/4 cup cacao nibs
- 2 tbsp honey
- 1/4 tsp salt
- Place all ingredients in a food processor
- Process until ingredients are finely chopped and starting to stick together
- Roll into bite sized balls and decorate however tickles your proverbial pickle.
XO ~ Sam
My daughter has been talking up a storm these days. Her favorite words seem to be Mama, Cookie, Please and Thank you; she prefers to use them in this order. Since I am such a dutiful
servant mama I made her some cookies today when she asked for them. If you read my last post you will remember that I have just moved in with my parents in law. I now have many old and beautiful cookbooks at my disposal. One is titled simply, ‘Cookies’. I opened it up this morning and skimmed through while nearly drooling all over the pages. I found a recipe I liked and substituted a few things, honey for white granulated sugar, coconut flour for all purpose. The result is a very crumbly, very delicious, very toddler friendly cookie… My husband came home and ate 3 of them himself. I guess they are pretty husband friendly too. 😉
Orange and Lemon Coconut Cookies
~Paleo, Gluten Free, Vegan, Refined Sugar Free!~
- 1 cup coconut flour
- 1/2 cup arrowroot flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lemon juice
- zest of one orange
- 1/2 cup honey, sub maple syrup if strictly vegan
- 3 tbsp coconut oil, plus more for greasing
- Preheat oven to 325 degrees
- Line a large cookie sheet with parchment paper
- Grease parchment paper with coconut oil
- In a small bowl mix together all dry ingredients, set aside
- In a small saucepan, heat orange, lemon juice, honey and coconut on low heat until it becomes slightly syrupy
- Combine dry ingredients with wet ingredients
- Scoop out little balls onto cookie sheet and slightly flatten with a spatula
- Bake for 10 minutes
- Nom nom nom!
These sweet little cookies are best with a cold, creamy glass of milk. I enjoy almond milk, my little one prefers goat milk. Any kind of milk will complement this cookie perfectly.
XO ~ Sam
Hi, my name is Sam. I’m 30 years old, married, have a 2 year old daughter and I am living with my in laws. This is a reality I could not have guessed for myself. Weren’t you supposed to have your life figured out at 30? Seems the older I get, the more I realize just how clueless I really am. Life is one big experiment and we’re all trying our best to thrive in each moment while dodging the inevitable catastrophic explosions. I won’t get in to the long story with you now but I will say this, my thyroid has been acting up and we had to rule out cancer. For those of you who aren’t familiar with that process, it’s an expensive one. Fortunately, very fortunately, I’m in the clear. Yay!! 😊 UN-fortunately, I’m down nearly 10 grand. Add that to the debt we were already nursing and you’ve got many thousand really good reasons to move in with your parents
As uncomfortable as it can be to share a space with your in laws, especially my in laws, there are enough perks that I think I can overlook the pitfalls for a few months. First, we’ll be saving nearly 3,000 dollars a month. Can you believe that? California, you are so obscenely expensive… good thing you are so effing purty. Secondly, living with my MIL means more help with my daughter. Get this – I was able to just up and drive off to my dentist appointment this morning. I didn’t have to bust my ass finding a sitter I didn’t trust or have to bring her along for a sweaty, traffic filled, hour long car ride. Nope. I.simply.went.by.myself. Gah! It was almost like I was a single unattached adult human again. Aside from the 10 minute tantrum she threw as she clung to my leg, begging me not to go of course. Trivial details darlings. Point is, having G-ma in the same house is granting me daily slivers of much needed freedom. I’m grateful to say the least. Thirdly but arguably most importantly, my MIL is a phenomenal cook. She is of Armenian descent but was born and raised in Turkey. Her cooking is fresh, vibrant, flavorful and I can taste her heritage and her love of food in every bite. She passed along this bread recipe to me yesterday. We baked together for nearly 2 hours. At the end of it I had dough in my hair, flour on my clothes and a belly full of cheese. Not a bad way to spend an afternoon, even if it is with your MIL. 😉
Gluten Free Cheesy Herb Bread
- 2 1/4 cups gluten free flour, I used 1 cup buckwheat, 3/4 cup white rice and 1/2 cup garbanzo
- 3 eggs
- 1- 1 1/2 cup grated manchengo cheese
- 1/4 cup dill, finely chopped
- 1/3 bunch of italian parsley, finely chopped
- 4 stalks of green onion, finely chopped
- 3 tbsp sunflower oil
- 2 tsp baking powder
- 1 tsp salt
My favorite part of cooking with my Mama in law is watching the way she does things. She moves quickly, she makes a mess and she rarely measures anything out. She made a loaf with gluten – I watched her every forceful move and then copied her, sans gluten.
- Preheat oven to 375 degrees
- Throw eggs in a bowl and using either a fork or an electric beater, beat until nice and frothy.
- Add in herbs, onions, oil and salt and mix together until combined – I used my clean hands. It’s more fun that way. 🙂
- Add in flour and baking powder and mix again until well incorporated. Since this recipe is gluten free you don’t have to worry about over mixing! You want to avoid over mixing wheat flour as it activates the gluten and can make your finished product firm, not fluffy and moist like you’d want.
- Pour batter into a greased loaf pan and bake for 45 minutes.
- Let cool, slice and savor.
Happy cooking loves!
XO ~ Sam
PS- Here are some of the pretty things I get to look at every day now… Maybe moving in with your in-laws isn’t all THAT bad after all. 😉
I’m a big proponent of morning rituals. Starting my day with healthy routines can calm and center me for the busyness that lies ahead. I begin nearly every morning with at least 5-10 minutes of Vipassana meditation. I then enjoy a glass of room temperature water with lemon to get my digestive juices flowing. Next is breakfast. My daughter and I both adore eggs. She prefers hers scrambled, I prefer mine over medium. Two eggs with a thick golden runny yolk, dripping over a slice of perfectly toasted whole grain gluten free bread, slathered with ghee and chia seeds? Oh baby. My belly is happy, I’m happy, everyone around me is happy. 🙂
Although a nice consistent morning routine centers me, the adventurer in me gets restless every once in awhile. So this morning I was inspired to get a little creative. Wanting to stick with eggs, as I’ve noticed they provide me with the best fuel for my morning, I decided on deviled. I adore me some deviled eggs. If you ever happen to find yourself at a party with me and a platter of deviled eggs and you fancy a few for yourself, I’d advise not leaving them sitting around for too long. I have absolutely no self control around those things. I’ll have popped 6 of them before you take your first bite. I may have a bit of a problem. Is there a Deviled Eggs Anonymous? No, I think not. That acronym’s already been taken after all and I doubt advertising a DEA meeting would attract very many attendees. ANYHOO…
Although I do love the little buggers as they are, in all their mayo slathered glory, I decided to play around with a more wholesome version that would still dazzle the taste buds. I think what I came up with will excite you, I’m certainly a little twitterpated by them. 😉
Devilishly Delicious Angelic Eggs
- 12 hard boiled eggs, peeled and cut lengthwise
- 1 avocado
- 1/2 cup plain goat yogurt
- 3 tsp Apple cider vinegar
- 4 tsp Dijon mustard
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp turmeric
- 5 pepperoncinis finely chopped, I like this all natural brand
- Once hard boiled eggs are cool, remove egg yolks from egg whites and place in a medium bowl.
- Add in all other ingredients except pepperoncinis.
- Using a hand mixer on low, beat until smooth and creamy
- Add in pepperoncinis and gently incorporate with a spoon.
- Fill the hollow egg white halves with egg yolk mixture. If you have a pastry bag, this will look the most refined. If you don’t, no worries, a spoon will do the trick.
- Sprinkle the tops with a touch more of any or all of the spices used in the recipe.
- Voila! Serve these with a slice of toast for breakfast or next to a big salad for lunch/dinner.
Happy Eating friends!