Healthy Mexican inspired dinner :)

Ingredients:

cooked quinoa and millet

any veggies in season (in this one I have added shredded butternut squash, carrot, collard greens, corn, and onions.)

taco seasoning from trader joes

coconut oil

avocado

sauerkraut

parsley

Instructions:

Sautee all the veggies with some oil, and when cooked add taco seasoning towards the end.  Add cooked quinoa and millet.  Top with avocado, sauerkraut, and parsely.  Enjoy!!!

Gluten-free ginger molasses muffins

These were quite a success! Super fluffy, moist and perfectly sweet.  It can do very well with some cashew icing on top as well.  Enjoy!  Thanks Lakshmi for the recipe.  I adapted it and loved how it turned out!

Ingredients:

80g fresh ginger, peeled
2/3 cup organic unsulphured molasses
1 cup jaggery sugar
1 cup ev coconut oil
1 1/2 cups buckwheat flour

1 cup millet flour

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves
1 cup water
2 teaspoons baking soda
2 chia eggs (2 tablespoons of ground chia seed with 6 tablespoons of water)

Directions:

• Preheat the oven to 350 F.  
• Chop the ginger finely. Or you can use a food processor/grinder to shred it finely.
• Combine the shredded ginger, molasses, jaggery and melted coconut oil in a large bowl.
• Mix the buckwheat and millet flour, cinnamon, and cloves in another bowl.
• Bring the water to boil in a saucepan, add baking soda. Stir the water into the molasses mixture.
• Incorporate the dry ingredients in to the molasses mixture.
• Add the chia eggs to the batter. Mix well until combined thoroughly.
• Pour the batter into the muffin pan. Bake for 15 minutes until a toothpick inserted into the center of the cake comes out clean.  Let cool for a 15-30 minutes.