Shuga' Mommas

Shuga’ Mommas: Paleasagna?

So, lately I have really gotten into the whole ‘gluten-free’ thing.  It all started with a few friends who challenged me to do a sort of ‘detox’ in my diet when I kept complaining of being exhausted all the time.  I tried it out and believe it or not, I started feeling great.  Better than I had felt in years!  Who knew that my energy levels were so closely connected to what I was eating.  And don’t get me wrong, I have always been a pretty healthy eater.  It was on a very very rare occasion that I’d ever buy a bag of chips or a soft drink.  But as I began to take a closer look at what I was eating (even though most of it was deemed ‘healthy’) I realized I could start to take control of my energy levels and start feeling really good with a few easy changes.

I also realized that this new habit of eating had started to directly influence my husband and his work as well!  The less gluten and dairy we ate, the better we slept at night, the more rested we felt during the day, and the less he felt like he was going to crash at 3pm and the more productive he became.  Perfect for our spouses that need the right fuel to keep them going all day in library!

My first thought was, “Man, this is going to be tricky, right?”  I had believed that eating gluten free and dairy free was going to be incredibly expensive and hard work.  There is definitley more ‘chopping’ involved in my meals :) but the trade off of feeling good is so worth it.  Sorry to ramble on, I just had to share the story behind my posting this recipe for today.

Today’s recipe is a pasta-free version of lasagna and it is amazing! Even if you aren’t interested in going gluten-free, the below offers a healthier option to regular lasagna and it is truly delicious.  Good for those chilly Autumn nights ahead!  Enjoy!

-M.C.

Click here for link to full recipe.

Photo Credit: http://www.whatrunslori.com

{note: the dish is called ‘paleasagna’ because the website hosts recipes for people doing the ‘paleo’ type diet.}

Shuga' Mommas

Shuga’ Mommas: Pumpkin Chocolate Chip Muffins

True confession: I might have a *small* chocolate chip obsession. (And, no, I didn’t just recently post on my facebook status that I was in desperate need of chocolate chips, specifically Ghirardelli semi-sweet chocolate chips, and begged someone from America to mail them to me. Nope, wasn’t me).

Needless to say, if I can put a chocolate chip into a recipe, I’m a happy gal.

My friend, Lisa, introduced me to the concept of chocolate chips + pumpkins = muffins. I doubted her at first, but once I baked them….OH MY.

That, my friends, is how pumpkin chocolate chip muffins became an autumn staple in our home. And because it is now pumpkin season, it’s a great time to make them. So, go do it.

PUMPKIN CHOCOLATE CHIP MUFFINS

  • 4 eggs
  • 2 cups sugar
  • 1 16 oz can of pumpkin puree (or be daring and roast a fresh pumpkin)
  • 3/4 cup vegetable oil
  • 3/4 cup applesauce (UK friends, this is hard to find. I often just add a bit more veggie oil and leave out the applesauce)
  • 3 cups of flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 cups choc chips

Pre-heat oven to 350F (180C).

Mix eggs, sugar, pumpkin, oil & applesauce. Add flour, baking powder, baking soda, salt & cinnamon. Mix well. Stir in choc chips. Pour batter into greased mini muffin (or reg muffin) tins. Bake for about 15 minutes.

For my gluten free friends – remove the 3 cups of flour and add 3/4 tsp of xantham gum, and 2.5 cups of gluten free flour. You’ll get the same results.

Happy Autumn!
Mandy

PS – Next time, I think we’ll move off the chocolate chip theme, and on to healthier things. Maybe.