Deviled Eggs

Deviled eggs are by far one of my favorite foods. There is nothing quite like that tart mustardy flavor. With the abundance of eggs I've got around here, I end up making them often. Any left overs I just mush up into egg salad! Fresh eggs are hard to use for deviled eggs because of the way the shell sticks when you try to peel them. I've heard many remedies for this like putting baking soda (maybe baking powder?) in the boiling water, but I'll be honest I've never done it. I just use some of the eggs I've had on hand for a week or two. Eggs straight from the coop stay fresh much longer then the ones from the store, so I tend to keep mine for more than a month sometimes! Good thing about eggs is if theres a rotten one you'll know it. Theres no question, it will stink up your whole kitchen, fridge, coop etc. Yuck…….

-8 hard boiled eggs, peeled, insides scooped into a separate bowl

-2 very large squirts of yellow mustard, approx 1/4 cup ish

-1 Tbs white vinegar

-2 Tbs pickle juice

-1 tsp black pepper

As you can see from this recipe, I don't put any mayonnaise in my deviled eggs. I have nothing against mayonnaise, but I don't want anything to cut through that sharp tart flavor of the vinegars and mustard. If its too pungent for you add in some mayo to cut the flavor!

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Grilled Veggie Kebabs

-1/3 cup olive oil
- juice of 1 lemon (and throw the whole lemon into the marinade)
-1/4 cup apple cider vinegar
-1 tsp salt
-1 tsp pepper
-4 chopped garlic cloves
-2 sprigs fresh oregano
-1 sprig of fresh thyme
Mix these ingredients into your freezer bag and add your veggies. I used: -1 large red onion cut into chunks
-1 large green pepper
- 1 head of broccoli cut into spears

Marinate for 1-2 hours. Place veggies on skewers (wood or metal) and cook on the top rack of your grill to allow them to cook through, without burning. This is great served with skewered meats or tempeh, and with tzatziki sauce!
 

Pumpkin and Date Muffins

With Fall finally here its hard not to have pumpkin on the brain.... Pumpkin recipes are often overly sweet and have no nutritious ingredients at all. In contrast this recipe is a very lightly sweetened muffin that is great for little ones, and adults too:) It is gluten free and can be made vegan if you choose to use flax eggs and non-dairy milk. The flour used in these is a whole grain combo of brown rice, and oat. The oat flour keeps these soft and light while the brown rice flour helps to keep the muffins structure. To make your own oat flour take your oats and blend them in a food processor or magic bullet! 

Ingredients:

-1 cup oat flour

-1 cup brown rice flour

-1 tsp salt

-2 tsp baking powder

-1 tbs pumpkin pie spice

Combine all dry ingredients into a small bowl and set aside

-2 large eggs

-1 tbs maple syrup

-3 dates pitted-blend 

-2 tsp pure vanilla extract

*Blend the 4 above ingredients together in a food processor or blender then transfer to a large mixing bowl. 

-1/4 cup unweetened almond butter

-1 tbs olive oil

-1/2 cup unsweetened applesauce

-1 cup pumpkin

-1/2 cup skim milk (to make vegan use unsweetened almond, rice, or cashew milk)

Take bowl with dates, maple syrup, egg, and vanilla extract and add in the rest of the wet ingredients: almond butter, olive oil, applesauce, and pumpkin. Add in the dry ingredients alternating with the milk. Scoop into a lined muffin tin. I like to scoop these with an ice cream scoop to keep them all even. Bake at 350 for 18-20 minutes.