Let’s be real: it doesn’t have to be a certain season to crave a good ol’ blueberry muffin. But not everywhere carries a gluten-free version. So when I stumbled upon this recipe I knew I had to give it a whirl. And boy oh boy am I glad I did.
I will say I used coconut sugar vs the white sugar it calls for. This is a total, personal preference. I found the coconut sugar gave the muffins a little bit more of a coffee crumb cake-like texture and taste, and honestly I was just as satisfied!
1/2 cup butter, softened (I substituted 1/2 cup of coconut oil, melted)
3/4 cup white sugar (I used 3/4 cup coconut sugar)
1/2 cup milk (I used coconut milk – you could also used almond, oat or soy milk!)
1 teaspoon vanilla
2 eggs (I am sure you could use flax seeds as a dairy-free substitute, but have no experience with using them!)
1 1/2 cups fresh blueberries
Directions
\Preheat your over to 425. Line a muffin tin with cupcake liners or spray with non-stick spray.
In a small bowl combine cinnamon, flour, baking soda and salt. Whisk together to combine. In a large bowl add the butter & sugar and mix together until they are creamy. You could do this part by hand or with a hand mixer, both taking several minutes. After combining, add in milk, eggs and vanilla and stir to combine.
Add your wet ingredients to your dry ingredients and mix well. This should be a thick batter.
Add blueberries into a separate bowl and sprinkle with flour & mix. Then gently fold in the berries to your muffin batter. Cue David & Moira Rose from Schitt’s Creek figuring out what “fold in” means for a recipe
Load up your batter into the muffin tins. Pop them in the oven and bake for 5 minutes, then lower the oven temp to 350 and bake for an additional 15-20 minutes. Trust me on this as I trusted the original recipe — this makes those beautiful, tall muffin tops! Test the insides of muffins with a toothpick to make sure they are thoroughly cooked.
Cooking is not my favorite thing in the world, but if a new workout outfit can motivate me to move, maybe a new pan could motivate me to cook?
First impression? Ladies, let me tell you… this pan is a looker.
** Use code LINDSEY10 to get 10% off your order!**
She’s pretty enough to leave out on your stove between meals, but I guarantee you won’t put her away even if you wanted to. The “hype” of the Always Pan is that it replaces 8 pieces of traditional cookware. You can braise, steam, sauté, boil etc… It is also made with non-toxic ceramic and is dishwasher safe. It comes with a stainless steal mesh basket for steaming/boiling and a wooden spatula with it’s own little nesting spot. It also has knobbed lid and a pour spout. With all of these bells and whistles, it’s just 3 pounds. What I’m trying to say is, I’ve found myself using the pan so much (as in, every meal) that I don’t even have time to put it away.
And can we talk cleaning for a second? Maybe cleaning is why I don’t like cooking? Or cooking is why I don’t like cleaning? Either way, this pan is hands down the easiest pan to clean. Even after making eggs, you can pretty much just wipe it clean. In my 6 months of using this pan, I have never once had to soak it. Sorry not sorry to my husband who loves “soakers” so he can just get to it later. Hint: he never gets to it later, but I digress….
This is a long way of saying that, the Always Pan is worth every penny and now my entire family uses the it and they all share my praise.
I loved the pan so much I recently got the entire dinner bundle which includes the pan, 4 nesting bowls, 4 plates hand painted porcelain, and 4 hand-blown drinking glasses (that are stackable!). Hot Tip: If you have a wedding coming up, this bundle is the PERFECT gift!
And while I use my Always Pan for eggs on the daily, I thought it would be fun if I shared some of my go-to weeknight recipes below. My family also chipped in and shared some of their favorite family recipes to make in the Always Pan.
Sausage + Sweet Potato Rice Bowl
Ingredients
Olive oil
Shallot or 1/4 onion chopped
1 pound turkey sausage (loose or removed from casing) or ground turkey meat
1 sweet potato diced
Half can black beans
1 cup broth
1 cup rice (I use ready-made)
1-2 cups fresh spinach
Preheat oven to 400 and roast sweet potatoes in a little olive oil, salt and pepper until soft (about 15-20 minutes). Meanwhile, sauté shallot in olive oil, after a minute add sausage and cook completely through. Add rice, black beans, and broth and cook until heated. When sweet potatoes are cooked, add to mixture. Throw a cup or two of spinach on top and integrated it until wilted. Serve hot. (My kids like it with a little shredded cheese on top)
“Green Noodles” – kid favorite
1 pound fresh spinach linguini
2 tablespoons butter
2 table spoons olive oil
3 cloves garlic
salt to taste
Parmesan cheese
Fill Always Pan with water, and insert mesh basket. Cook pasta as directed (if fresh, usually 2-3 minutes). Lift basket and discard water. In the empty pan, melt butter and add olive oil. Sauté garlic until fragrant (watch that it doesn’t burn). Add the pasta back into the pan and mix. Add a pinch of salt and serve with Parmesan cheese.
Sausage + Peppers
Ingredients:
1 round sweet/mild Italian sauage
2 red peppers sliced
1 red onion sliced
1 can V8 or marinara (I like Rao’s)
1 tbsp tomato paste (only if using V8)
Instructions:
Italian rolls and Parmesan Preheat oven to 350.
Bake sausage in Always Pan with water covering the bottom of pan (about 20-30 minutes until mostly cooked). Flip sausage over half way.
Heat olive oil in a large pot then saute peppers, onions, and mushrooms until softened.
Remove sausage from oven and slice into bite size pieces.
Add sausage to vegetable mixture and add one can of V8 juice (or marinara sauce).
Add tomato paste (only if using V8 and desire a thicker sauce).
Stir the mixture and saute untl sausage is fully cooked.
Serve with Italian rolls or in a bowl with parmesan cheese.
Bird’s Nest
Ingredients:
1 slice of bread
1 egg
1 tbsp butter
salt/pepper
Directions:
Cut a hole in the center of the bread. Melt butter on Always Pan and coat both side of the bread with melted butter. Crack the egg into the hole of the bread and fry on both sides for a few minutes (flip half way). Egg should be a little runny in the middle. Season with salt and pepper!
Homemade Meatballs
Ok ok so this isn’t a family recipe… It’s Ina’s. But now that I’ve been cooking so much I feel like we are practically related, so just go with it.
If you have any questions about the Always Pan (like which color to get 🤗) or the Dinner Bundle, I am happy to help! Remember to use code LINDSEY10 to save 10% off your order!
Oh the holidays. A time for spreading cheer, decking the halls, drinking egg nog and eating fruit cake. Wait, no, fruit cake? No way will my boys eat fruit cake. I don’t even think they will eat pie to be honest. You know kids (and even some adults) they want their favorite treats all year round. And one of our favorite desserts is the S’mores dip. So this season, we are taking our favorite sweet treat and making it Holiday(-ish)! The Holiday S’mores dip is easy to make, only 4 ingredients and a real crowd pleaser. Here’s what you will need and how to make it merry!
Ingredients
One bag of chocolate chips
About 15-20 jumbo marshmallows cut in half, depending on size of oven-safe baking dish or skillet. If you don’t have jumbo, smaller ones will work as well!
Graham crackers for dipping
1/4 cup butter for dish/skillet
Candy canes of choice
Directions:
Preheat oven to 450. Place skillet or basking dish in oven while it is preheating.
Once heated, remove dish. Don’t forget your oven mitt!!
Add tbsp butter to dish and swirl around to cover whole dish.
Add chocolate chips. Make sure to cover the dish evenly.
Top with jumbo marshmallow halves.
Place back into oven and bake for 5-7 minutes. Keep an eye on the oven because the marshmallows toast pretty fast. Toast to your preference.
Grab your potholder or oven mitts and remove dish and let it sit and cool for 5 -8 mins. Once cool, garnish the dip with some candy canes. You could even crush them up and sprinkle them on top!
Serve and use graham crackers to dip. But be careful! This dip and your baking dish are hot. So remind the little ones.
Ok, my quinoa obsession is officially a thing. I’ve made risotto and turkey bowls and now I have moved on to Pesto Quinoa! The thing about quinoa is that it is such a great source of protein and fiber. It makes a great side dish or full on meal! By adding a summer staple like corn this dish gets a subtle sweet note against the garlicky pesto. Since corn is at the height of its season this is the perfect recipe to make now! Although I am already thinking of how I can add fall veggies into this dish as well. I recently made for a family meal and the amount of compliments I got was well beyond my expectations.
Quinoa Pesto Ingredients:
1 1/2 cup of quinoa
2 ears of corn, shucked
1/4 cup pine nuts
1 cup of fresh pesto, homemade or store bought
salt and pepper, to taste
basil to garnish
Recipe
Cook quinoa according to package.
Toast the pine nuts so they are lightly browned in a sauté pan or the oven. Watch carefully so they don’t burn.
Mix the cooked quinoa with pesto, freshly cut corn and pine nuts.
Add in a pinch of salt and pepper. Enjoy room temperature or cold.
Can be served over a bed of lettuce for a light meal or make a great side dish to fish or chicken.
You know the things you do on a daily basis that leave you feeling uneasy if you don’t check them off your list? Brushing your teeth, putting on deodorant, applying mascara, flossing, etc… I do all of those things religiously and exfoliating my face every single day is another thing on my can’t-go-to-bed-without-doing list. Why is exfoliating your face so important, you ask? Here are 5 reasons….
Exfoliation removes dead skin cells that build up to reveal more radiant skin (you will see this immediately).
Exfoliation unclogs pores by getting dirt/makeup that your cleanser missed. Cleaning your pores helps to reduce breakouts and pore size.
Exfoliation evens skin texture and tone by sloughing away dead skin. This also helps with evening out discoloration.
Exfoliation helps with product absorption. If you are going to spend a pretty penny on skincare products, you are going to want to make sure they can penetrate your skin. Dead skin causes a barrier, but exfoliation helps to remove that barrier so products are better absorbed.
Exfoliation helps minimize signs of aging (translation: fine lines) by promoting cell turnover that slows with age.
The list really goes on and on, but the key to exfoliating EVERY day is to find an exfoliant that is designed for everyday use. Some exfoliants can be harsh on your skin and should be used very sparingly to avoid irritation and dryness. The ELEMIS Dynamic Resurfacing Facial Pads are gentle enough that they can be used both morning and night. They are formulated with a Lactic Acid and Probiotic Ferment Complex that has been proven in clinical trials to accelerate skin’s natural cell turnover in 28 days. I am so excited to share that ELEMIS is extending a 20% discount to all Motherchic readers with code LINDSEY20.
I typically use them only at night after washing my face. They really help to remove anything the cleanser may have missed and preps my skin for the nighttime products I use next (this retinol alternative and this night cream to be exact).
I’ve talked before about how when it’s time to go to bed, my husband just goes to bed. Me on the other hand? WHY does it take me so much longer? It’s really no secret, it’s due to my nighttime skincare routine that is actually one of my favorite evening rituals. The products I use are spa-worthy and help me wind down from the day (insert zen instrumental music). Sometimes, however, I am just so tired and don’t feel like splashing water on my face to take off my makeup with traditional cleanser. Enter: the must have skincare product I can’t live without. Well I could, but wouldn’t want to.
If you have never used a cleansing balm before, be ready to be wowed. It’s little pot of pure gold. Unlike traditional cleaners that come in a pump, you simply scoop a small amount of the balm from the jar and warm a small amount between your finger tips. Apply it directly to your skin in circular motions and it will melt makeup, dirt and oil away.
As it cleanses, it is also hydrating your skin with elderberry and starflower oil. The Pro-Collagen Cleansing Balm contains 9 essential oils (lavender, chamomile, and eucaplytus) so you can only imagine the spa-worthy smell. To remove the balm, use warm water on the cloth that is included to simply wipe it away.
Your skin will feel softer and more hydrated after the first use. Also, a little goes a long way so each jar will last several months. While this product is great for all skin types, the Pro-Collagen Rose Cleansing Balm is best for sensitive skin. If you prefer fragrance free, they also just released the Pro-Collagen Naked Cleansing Balm
This recipe is way over due! Mostly because peach season is almost over, but also because this recipe is so delicious. Fruit and cheese happen to go together wonderfully – and the perfect addition to a grilled peach salad is a creamy burrata cheese. If you haven’t tried or heard of burrata it is similar to mozzarella, but even better! It has a soft and creamy inside that oozes with flavor. The sweet and smokiness of the peach, paired with the soft flavor of the burrata, dashed with a touch of vinegar makes this dish shine.
3-4 Peaches cut into wedges
1 red onion sliced into thick slices
Lettuce – recommend using a spring mix
Burrata Cheese
Olive Oil
Vinegar – balsamic or champagne
Salt/Pepper
Recipe
Fire up the grill to medium heat
Slice the peaches into wedges and cover lightly with olive oil
Slice the onion into 1/2″ slices and cover lightly with olive oil
Place the peaches and onion into a grill basket – cook until they start to slightly carmelize
Place lettuce a platter and break apart the burrata.
Add the peach and onion
Finish with a dash of olive oil, vinegar and salt/pepper to taste.
A few weeks ago I did a clean eating cleanse where I focused on eating real, whole foods and eliminated dairy. My sister did this with me and by day two we were really craving something sweet! She is always whipping up delicious baked goods and sent me this recipe to try. You guys, so freaking good! It’s gluten free, dairy free apple crisp. I’ve made this several times since and my kids also go nuts over it.
There are a few ingredients you may not have that you will need to add to your pantry (coconut oil and coconut sugar) to name a few. Everything else you may already have! And just to clarify one thing about oats…. some are gluten-free and some are not.
Gluten Free, Dairy Free Apple Crisp Ingredients:
5 apples, peeled and sliced into 1 inch pieces
1/4 cup water
cinnamon
Topping:
1/2 cup gluten free oats
1/2 cup almond flour
1/4 walnuts, chopped
1/4 cup coconut sugar
1/2 tsp cinnamon
1/4 cup coconut oil, melted
1/4 tsp salt
Put diced apples in casserole dish with water and cinnamon and mix together. In a bowl, combine all the topping ingredients and mix well. Sprinkle the mixtures over the apples. Bake at 350 for about 30 minutes. Enjoy!
Finally! My sister Liz broke out the air fryer. Because there is truly no better time to be testing out new kitchen equipment. The air fryer can be an overwhelming piece of equipment, but once you start using it the recipes are endless. And there is no easier recipe (and more delicious) than Air Fryer Donuts! These super flaky donuts come out piping hot, just like at a bakery. The kids love to customize their own with glaze and decorating with sprinkles.
Ingredients
16 oz refrigerated flaky biscuits (see can in picture)
coconut oil spray
1/2 cup powdered sugar
1 Tbsp butter
1 tsp milk
1/2 tsp vanilla extract
sprinkles
Recipe
Remove the biscuits from the can and separate them. Use a 1-inch round biscuit cutter to cut the center out of each biscuit. Lightly spray each donut with the coconut oil spray. Preheat the air fryer to 330. Place two or three donuts in the air fryer in a single layer and you don’t want them to touch. Cook at 330 for 5 minutes. (Every air fryer is different so you may need to flip them over and cook for another 1-2 minutes on the other side. ) While the donuts are cooking, make the glaze. Melt the butter in a small dish. Stir in the powdered sugar, milk and vanilla extract then mix until smooth. Once the donuts are done cooking, top with the glaze and sprinkles. Repeat the process with the rest of the biscuits and then do all the donuts holes together. Enjoy right away!
Ahhhh the sights, sounds and scents of summer are in the air. The flowers are in full bloom, the birds are chirping and the grill, well, the grill is grilling. More so now that ever to be honest. And recently I have been whipping up a really good turkey burger. It’s cheesy and juicy and has me wishing I tripled the recipe so there would enough for leftovers!! My kids have even said they like it better than a beef burger! Check out the recipe below and give it try. Your taste buds will thank me!
Turkey Burger Recipe
Ingredients
1 lb lean ground turkey 93/7 (double all ingredients if making for more than 4 )
1 large egg
salt & pepper to taste
1 teaspoon dried parsley
1/4 teaspoon of poultry seasoning
1/4 cup of shredded cheese (optional)
1 tablespoon cold milk
4 slices cheddar or american cheese
Additional burger topping of choices: pickles, lettuce, tomato, onion, etc.
4 burger buns (my crew likes potato buns)
Instructions
Place ground turkey into a large bowl with egg, salt, pepper, poultry seasoning, parsley, shredded cheddar cheese and milk. Stir or hand mix to combine all ingredients {Mixture may seem a little wet or sticky, but once it starts cooking, they will hold its shape)
Divide meat into 4 patties. TIP– If patties are not firm enough, throw them in the freezer for about 10 minutes.
Preheat grill to medium-medium high heat.
Spray grill with non-stick spray
Place burgers on pre heated grill and grill 5-7 mins each side. Or until internal temperature is 165 degrees.
Once burgers are grilled to your liking, add cheese.
Remove burgers and place onto buns. Top with desired toppings and condiments and serve.
