Ginger Beer Cupcakes

Adapted from: http://draftmag.com/recipes/detail/225

Serves: 12

Cupcakes

2 c. flour
1⁄4 tsp. baking soda
1⁄2 tsp. black pepper
1 tsp. baking powder
1 tsp. Course Himalayan salt
1 Tbsp. ground ginger
1⁄2 c. unsalted butter (1 stick), softened
1 c. Tightly packed dark brown sugar
zest of 2 Orange
2 large eggs, room temperature
3⁄4 cup Ginger beer

Ginger Beer frosting

1 stick butter (softened)
6 c. confectioners sugar
½ c. heavy cream
2 Tbsp. Ginger beer

Directions:

1. Preheat the oven to 350°F. Lining the muffin tin with cupcake liners.

2. Sifting the dry ingredients through the ground ginger into a mixing bowl.

3. In a separate, large mixing bowl, use a electric mixer cream together the butter, sugar, and zest until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

4. Stir in half the flour mixture, then the ginger beer, then the remaining flour mixture. Mix until just blended.

5. Filling each liner 2/3 full, then bake for about 18 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Once cooled topping the cupcakes with frosting.

Frosting

1. Combine the butter and confectioners sugar and mix on low speed. Increase speed to medium-high and slowly adding inthe heavy cream and ginger beer. Beat 5 to 7 minutes until light and creamy.

2. If the frosting is too loose, add in extra sugar just up to1 c. until the frosting reaches the desired consistency.

Coconut curry chili

Adapted from: http://allrecipes.com/recipe/coconut-curry-chili/?scale=4&ismetric=0

Serves: 4
5 oz. Extra lean ground turkey
1-1/4 (10.75 oz.) cans tomato soup
3/4 c. +1 Tbsp. + 1 tsp. water
2 tsp. Freshly minced garlic
5/8 (15 oz.) can chickpeas, drained and rinsed
5/8 (15 oz.) can red kidney beans, drained and rinsed
1/3 c. chopped carrot
1/3 c. Chopped celery
1/3 c. Red onion, chopped
2 Tbsp. + 2 tsp. pineapple chutney
2 Tbsp. Curry powder
Himalayan salt & Cayenne pepper (to taste)
1/3 c. Coconut milk, divided

Directions:

1. Breaking up the ground turkey into small pieces into a medium sized skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey, using a mesh strainer lined with paper towel.

2. Combine tomato soup, water, and minced garlic in a medium sized pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, celery, chutney, curry powder, onion, salt, and black pepper through the turkey mixture; bring to a simmer, placing a lid on the pot, and cook until the chickpeas are tender, for about 15 minutes.

3. Stir in 1/4 c. coconut milk through the chili, return and place lid on the pot, and simmer another 15 minutes. Pour the remaining 1/4 c. coconut milk into the chili, stir, and simmer for about 30 minutes more.

Wholesome goodness granola bars

Adapted from: http://allrecipes.com/Recipe/Playgroup-Granola-Bars/Detail.aspx?evt19=1&referringHubId=84&scale=24&ismetric=0

Serves: 24

2 c. rolled oats
3/4 c. packed brown sugar
1/2 c. Flax seeds
3/4 tsp. ground cinnamon
1 c. all-purpose flour
3/4 c. mixed fruit
3/4 c. Raisins
3/4 tsp. Himalayan salt
1/2 c. Manuka honey
1 egg, beaten
1/2 c. vegetable oil
2 tsp. vanilla extract

Directions:

1. Preheat the oven to 350. Grease a 9x13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, flax seeds, cinnamon, flour, raisins, mixed fruit and salt. Making a well in the center of the mixture, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Gently pat the mixture evenly into the prepared pan.

2. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do wait until completely cool then bars will be hard to cut.

Garlic chicken caesar salad

Serves: 4

4 Boneless skinless chicken breast
4 cloves garlic, minced
1 cup olive oil
4 Tbsp. Basil
1 head Romaine lettuce, shredded
1 lb. Bacon
1 egg boiled, cut into slices
1/2 red onion, sliced
6 fresh mushrooms, cleaned and sliced
1/2 c. Cranberries
1/2 c. Raisins

Directions:

1. Preheat oven to 450. Lining a baking dish with aluminum foil and lightly coating with non stick cooking spray.

2. In a small sauté pan, sauté garlic with the oil until tender.

3. Remove from heat and, add in the Basil to the garlic mixture.

4. Place breasts in a prepared baking dish and cover with the garlic mixture.

5. Bake the chicken uncovered for 15-30 minutes, or until liquid is running clear.

6. Allow the chicken to rest before slicing it into strips.

7. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels to drain excess grease, and crumble.

8. Mix romaine lettuce, bacon, onion, mushrooms, and chicken, cranberries, Raisins, and croutons in a large bowl.

S'more thumb print cookies

Serves: 36 dozen

1 1/2 c. all- purpose flour
1/2 c. wheat flour* substitute for gluten free
1/2 tsp. baking powder
1/4 tsp. course Himalayan salt
3/4 c. coconut sugar
1/4 c. Margarine * substitute butter
1/3 c. low fat milk * substitute for (Rice,Soy,Almond)
1 tsp. Vanilla extract
1/4 tsp. Almond extract
1 tsp. Marshmallow creme
36 Chocolate chips morsels

Directions:

1. Whisking together all-purpose flour, whole-wheat flour, baking powder, and salt in large bowl.

2. Beat sugar and margarine with electric mixer until becomes light and fluffy. Adding in gradually beat in milk, vanilla extract, and almond extract until combined. Beat in flour mixture until soft dough forms. Wrapping dough in plastic wrap, and refrigerate 30 minutes, or until overnight.

3. Preheat oven to 325 for about 8 minutes. spray (2) cookie sheets with cooking spray. Roll dough into 1 1/2-inch balls, and place dough balls 1 inch apart on prepared baking sheets. Press indentation in center of each ball with thumb.

4. Using the back of a measuring teaspoon, make a slight impression in the center of each cookie. Transfer the marshmallow creme to a resealable plastic bag. Seal bag and snip off a tiny corner of the bag. Use the bag to pipe about 1 teaspoon of the marshmallow creme into the center of each cookie. Push a chocolate morsels into the center of the marshmallow creme, pointed side down. Return cookies to the oven. Bake for 2 or 3 minutes more or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks and let cool.

Power protein breakfast

Serves:2

1 c. Old fashion oats * substitute for gluten free
1 3/4 c. Water
Pinch of course Himalayan salt
Dash of nutmeg
Dash of cinnamon
2 1/2 Tbsp. Crunchy peanut butter * for each bowl

Directions:

1. For chewier oat: Boil water and salt; stir in oats. Cook about 5 minutes over medium heat,adding peanut butter, cinnamon, nutmeg,stirring occasionally.

2. For creamier: Combine water, oats and salt. Bring to boil. Cook about 5 minutes over medium heat, adding peanut butter,cinnamon,nutmeg, stirring occasionally.

3. Instant fix: boil water and salt; adding oats,cinnamon,nutmeg,peanut butter to you're bowl. Add water then sir, and enjoy!

Hawaiian potato salad

Serves: 5

3 med. Potatoes, peeled
2 med. Carrots, peeled
1 c. Pineapple, crushed
1 c. Raisins
1 c. Dried cherries
3/4 c. Low fat mayonnaise
1/2 tsp. Garlic powder
1 tsp. Coconut sugar
Himalayan salt & Cayenne pepper (to taste)
4 cups water

Directions:

1. In a medium sized pot pour water, allow to come to a boil.

2. Adding the potatoes and then boil until the vegetables becomes soft for about 10 to 12 minutes.

3. Removing potatoes from heat, and placing into ice cold water.
Dice the potatoes and place in a large bowl. Adding crushed pineapple, raisins, dried cherries, and toss well, setting off to the side.

4. In the meantime, combine the mayonnaise, sugar, garlic powder, salt and pepper. Mix well. Taste testing time: Taste the mixture to see if it's well incorporated with salt and pepper.

5. Add the mayonnaise mixture to the potatoes. Gently tossing until the mixture coats the potatoes, carrots, and pineapple, raisins, cherries.

6. Allow to chill in the refrigerator for at least an hour.