Category Archives: Homestead Kitchen

Gluten-Free 5 Minute English Muffin

My modified, much more bread-like, version of the gluten-free, 5 minute English muffin.

  • 1 tbsp Peanut Flour
  • 1 tsp Green Banana Flour
  • 1 tsp Protein Powder
  • 1 tsp Teff Flour
  • 1/2 tsp Aluminum Free Baking Powder
  • 1 tsp Confectioners Swerve (heaping)
  • 2 dashes Saigon Cinnamon
  • 1 dash Baking Spice optional
  • 1 pinch Real Salt (or Himalayan)
  • 1 spray Avocado Oil (to coat inside of bowl)
  • 2 Tbs Unsweetened Apple Sauce
  • 1 large egg
  1. Spray or rub oil into round, microwave-safe, cereal-type bowl.
  2. Add all dry ingredients: peanut flour, green banana flour, protein flour, teff flour, baking powder, confectioner’s Swerve, Saigon cinnamon, baking spice, and real salt and whisk together well.

  3. Add remaining, liquid, ingredients and whisk well.
  4. Cook in microwave on regular setting for 4 minutes.
  5. The bowl will be hot, so use heat protection to remove from microwave.
  6. Slice in half, just like an English muffin.
  7. Pop both halves in the toaster until golden brown, or however you like it.
  8. Slather on your favorite (healthy of course!) toppings! (coconut oil, almond butter…)

This recipe is, coincidentally, also dairy-free and nut-free, which may be helpful to know if you are trying to avoid either of those ingredients. 😉

I linked some of the harder to find ingredients above, and the rest are either usually easy to find and/or more affordable at my local Walmart.

Switching to healthier ingredients for recipes isn’t really that complicated. It helps to get a base supply so things are handy when you get the urge to get creative in the kitchen. While some of these ingredients may seem a bit pricey at first, I don’t use much at a time, so a little goes a long way.

Incidentally, the Protein Powder in this recipe is my favorite for after workouts too. I’ll do another recipe post soon with the scoop on how I quickly mix that up. Hint: it’s chocolatey!

Another helpful hint for this recipe is to purchase the small, individual serving size, unsweetened applesauce. I found that as I’m just using 2 Tablespoons at a time, a full jar would go bad before I could use it all. Bummer. I was happy to find these little single serve size at the grocery store. After opening, I store the extra in the smallest sized (4 oz.) glass Ball jar. Easy Peasy!

Gluten-Free Whole Loaf Bread That’s Like Cake!

Gluten-Free Whole Loaf Bread

A whole-loaf, oven-baked, version of my 5 minute gluten-free English muffin. A solution for having something ready to pop in the toaster or microwave every morning for a whole week.

  • 6 tbsp Peanut Flour
  • 2 tbsp Green Banana Flour
  • 2 tbsp Protein Powder
  • 2 tbsp Teff Flour
  • 3 tsp Baking Powder (aluminum-free)
  • 1/2 tsp Salt (Real )
  • 2 dash Cinnamon (to taste)
  • 1 dash Baking Spice (to taste)
  • 3 tbsp Avocado Oil
  • 12 tbsp Applesauce (unsweetened)
  • 6 Eggs (large)
  1. Place all dry ingredients in mixing bowl and gently mix together.

  2. Add all liquid ingredients to mixing bowl with dry ingredients and mix thoroughly.

  3. Pour into a lightly greased bread pan.

  4. Bake in a 350 degree oven for 45 minutes.

  5. Let cool completely in the pan.

  6. Remove from pan and slice.


This new whole loaf version of my gluten-free muffin recipe is so delicious! I love that I can save time in the morning by having a slice ready to just pop in the toaster. I’m over the moon that this recipe came out more like pound cake and banana bread!

I used the exact same ingredients as in my previous recipe for the gluten-free 5 minute english muffin, just six times more of everything. Instead of whisking in a small cereal type bowl, this time I just mixed it all in my counter-top mixer.

This loaf turned out more dense than the first muffin version, which it turns out, is a wonderful thing! It’s still good toasted in the morning, but it’s also very good for dessert! It really is more like pound cake- or a cross between pound cake and banana bread! No wheat, gluten, sugar, dairy or nuts here and I’ve made this one very high in protein. If you wanted it to be rice free too you could easily substitute more of the other dry flour ingredients for the protein powder, or just use a protein powder that has no rice in it.  This is so banana-bread-like (yum!) that I might even try adding a small bit of chopped walnuts next time.

For mornings when I really need to just get up and get going, I can still just toast a slice or two of this gluten-free superstar, slather my favorite almond butter and all-fruit strawberry jam on top, and call it good!  For links to ingredients at Amazon (as some of them can be hard to find any other way), see my next post, Gluten-Free 5 Minute Muffin.

This particular round of kitchen creativity turned out quite well. I’ll definitely be baking this again. Did you make this recipe?


Best. Mango. Smoothie. Ever.

Some of the best things occasionally happen by accident. Today my son just threw together a bunch of fresh and frozen fruits in the Vitamix because he didn’t want another omelette (what I usually make for his Papa.) OMG! This one is so good!mango smoothie

If you like mangos or smoothies, you have to try it:


equal parts:

frozen mango chunks

frozen pineapple chunks

one fresh nectarine (pitted)

one fresh mandarin orange (peeled)

enough purified water to blend


mango smoothie2yummers…

Passive Aggressive Weather

Hi Friends. I really wanted to go hiking at Graveyard Fields the last few days to have another family-style adventure to share with you here- I really did! But every time I grab my camera and start to head out, this happens:

stormy weather

and then this:

stormy weather2

blaahhhh. I’ll get there- eventually. In the meantime, this looks like a great time to go get some chicken and try out this new recipe I found today at Cooking With Thas:

Baked Parmesan Chicken Drumsticks (I’ll probably use boneless thighs)

Thas says, “…take it easy and be creative in your kitchen… your taste buds will admire and embrace you.” Sounds good.


  • Chicken Drumsticks- 12
  • Ground pepper- ½ tsp
  • Bread crumbs- ¼ cup
  • Parmesan Cheese, grated- ¼ cup
  • Chili powder or Paprika- ½ tsp
  • Dried Oregano- 1½ tsp
  • Salt- to taste ( don’t add too much as parmesan cheese has salt in it)
  • Non-stick cooking spray
  1. Clean the chicken drumstick under running water, you could use skin on or remove the skin according to your preference.
  2. In a large bowl, combine ground pepper, bread crumbs, parmesan cheese, chili powder, dried oregano and salt.
  3. Put the cheese mixture into a ziploc bag.
  4. Put the chicken drumsticks into the bag and shake it for sometime till the drumsticks are evenly coated with the cheese mix.
  5. If you don’t have a ziploc bag, you could just roll each chicken drumstick on the cheese mix and coat it evenly.
  6. Let it stand for 1o minutes.
  7. Pre heat the oven to 400 For 204 degree Celsius.
  8. Line a baking sheet with aluminum foil and spray the foil with non-stick cooking spray.
  9. Place the drumsticks without crowding them.
  10. Spray each drumsticks with non-stick cooking spray.
  11. Bake for total 30 minutes or until drumsticks turn golden brown in color.
  12. After the initial 15 minutes of baking, flip over the drumsticks to the other side and if needed spray some more oil on it.
  13. And then, bake for the remaining 15 more minutes.
  14. Remove from the oven and serve hot with your favorite dipping sauce or salad on the side.
You could use boneless chicken breasts instead of drumsticks.
Happy Trails and Bon Apetit!

Homemade Season All

Homemade Season All


In my last recipe I mentioned using Homemade Season All. I love this seasoning and use it all the time. I originally found this gem on’s website, where it boasts a five star rating!


2 cups salt (I use sea salt)

2 Tbsp sugar (I use Anthony’s erythritol)

1 Tbsp curry

1 Tbsp chili powder

1 tsp cayenne

2 Tbsp onion powder

1 tsp allspice

6 Tbsp paprika

1 Tbsp celery salt

1 tsp dry mustard

2 Tbsp ground black pepper

1 tsp ginger

1 tsp nutmeg

Simply mix all ingredients and store in an airtight jar or container.

sweet rosemary dijon chicken

This recipe is quick and easy- and most importantly, delicious!

Tonight I used four large boneless, skinless chicken breasts, each cut in half.




Sauce/Gravy Ingredients:

1 cup dijon mustard

1/2 cup agave nectar, honey, homemade medjool date sweetener, or sweetener of choice

2 Tbsp rice vinegar

Other Ingredients:

4 large boneless, skinless chicken breasts, each cut in half


6  boneless, skinless chicken thighs

sea salt to taste

ground black pepper to taste

homemade Season All* to taste

Bragg Organic Sprinkles to taste

ground dried rosemary


Preheat oven to 450 degrees.

Simply mix the three sauce ingredients together in a medium small bowl.

Place chicken in large baking dish and season both sides with sea salt, pepper, Season All and Bragg Sprinkles.

Pour all of the sauce over the chicken to cover completely.

Bake, uncovered, in preheated oven for 40-45 minutes. Spoon or baste extra sauce/gravy over chicken. Sprinkle top with the ground rosemary (fresh is fine- It’s February now as I write and I only have fresh-from-my-garden-from-last-summer rosemary that I have dried and freshly ground).

Serve with golden potatoes and a salad…

yummy gold potatoes