Gluten Free Zucchini Muffins with Cream Cheese Frosting

zucchini spice COVER

I discovered the magic of zucchinis awhile ago and made these Zucchini Chocolate Cups.  Since then I’ve been obsessed with zucchini everything.  I wanted to make a zucchini bread for Christmas but clearly zucchini bread < zucchini muffins < zucchini muffins anything with cream cheese frosting and there you have it… frosting won.

zucchini spice ingredientsZucchini Muffins Ingredients

  • 1 1/4 cup GF all purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/3 cup grapeseed oil
  • 1/3 cup maple syrup
  • 1 egg
  • 1/2 cup grated carrots
  • 1/2 cup grated zucchini


  • 1 cup cream cheese
  • 2 tbsp. honey
  • pumpkin pie spice

Whisk all dry ingredients in a small bowl and set aside.  In a larger bowl, mix oil, syrup, egg, carrots and zucchini.

zucchini spice dry mix

Add dry ingredients to wet and mix until combined.  Scoop into mini cupcake tins and fill 3/4 full.  Bake at 350 degrees for about 15-20 minutes.  The batter is really gross so don’t eat it raw!  There are a few things where the batter is better  (funfetti cake mix, for example) but not this.  I love raw funfetti so much, I made a dip out of it… skinny funfetti dip 🙂

zucchini spice batter   zucchini spice zucchini

When done, let cool before adding frosting.  When I started this receipt I envisioned a zucchini bread recipe but these transformed into a dessert… at least it’s GF and has healthy healthier ingredients, right?

zucchini spice cakes

Frosting:  Mix cream cheese and agave nectar.  Spread on top of  cooled muffins and sprinkle with pumpkin pie spice. I found these tasted better when they were refrigerated.

Emmie joined me for the entire cooking session (right under my feet!) to catch any scraps!  I had to snap a picture of her in her favorite kitchen spot.

zucchini spice Emmie

Bon Appetite!

Pot Pie: The Turkey and Gluten Free Edition

turkey pot pie cover

I [might] be obsessed with yummy gluten free recipes!  After Thanksgiving I had a ton of turkey leftovers.  This meant a lot of turkey sandwiches.  In order to cut back on the bread, I decided to make a gluten free turkey pot pie for dinner one evening instead.   I used all the white meat turkey and cut it up in chunks.  The best part about this dish is that you can use what you probably already have in your pantry.  It’s a great solution to leftovers!

turkey pot pie crustI think the magic of this recipe is in the dough… that I didn’t make… I just kneaded and kneaded and kneaded it.  I wish I could take credit for this dough, but Pillsbury got it right!

I found a great gluten free pastry dough made by Pillsbury!  This stuff is the best ever!  The package says to continue to knead it until it’s not crumbly.  This does take some time but then it is very moldable and perfect!

Here’s the ingredients I used for my Turkey Pot Pie but you can definitely substitute with your favorites.

  • turkey pot pie turkey1/2 container of Pillsbury Gluten Free Pie and Pasty Dough
  • 1 can Progresso Creamy Mushroom Soup (perhaps leftovers from green bean casserole?)
  • 1 12oz bag frozen mixed veggies
  • 2 cups chopped turkey
  • 1/4 cup greek yogurt
  • 2 cloves garlic, mined
  • 1/2 onion, chopped
  • Thyme, Cilantro, salt and pepper to taste

Preheat the oven to 425 degrees.   In a saucepan, heat all ingredients to a boil except the turkey and yogurt.

Remove from heat and stir in turkey and yogurt.  I left the turkey out until this last part because it is already cooked.  Spoon into the bottom of a 2-quart casserole.

turkey pot pie filling turkey pot pie cilantro

For the pie crust – knead until softened.  This took a little a lot longer than I thought it would!  Flatten into a round and place between 2 pieces of parchment (or waxed) paper.  Slowly and carefully remove the bottom side of the paper while simultaneously laying over the pie pan.  Keep peeling the paper back until it is off.  Peel off the top.  Press crust edges and make small slits in the dough.

turkey pot pie pre bake

Bake for 20 minutes until hot and bubbly and the top is golden brown.  Serve this yummy dish and look at how much turkey you have gotten rid of!

turkey pot pie done

Next time I make this, I think I will use little single serve ramekins.  I think they are cute and just something different.  🙂

Anyway, I know it’s a little after the Holiday Turkeys but if you find yourself with extra turkey, give this a try!

Bon Appetite!

GF + Paleo = Thai Red Curry Spaghetti Squash with Chicken

Thai Spag Squash COVER

I mentioned a few posts back that I was starting a new adventure down the Paleo path.  I’ve been attempting gluten-free recipes and my taste buds have been surprisingly happy.  I feel like Paleo is gluten-free on steroids.   Sayonara grains, legumes, dairy, potatoes and refined salts, sugars and sweets.  Hello cavewoman!

This recipe can be as little as 4 ingredients or as many as you want!  Best part about this is that you have options.  You can make entirely in a crockpot if you have 4-5 hours to let it stew, or you can speed up the time and use the microwave (nothing about Paleo says no modern day equipment 🙂 ).

Thai Spag Squash ingredients

What you will need:

  • 1 medium spaghetti squash (3-4 lbs)
  • 1 can coconut milk
  • 2 tbsp. red curry paste – I used Thai Kitchen – Publix has a ton of varieties and these are paleo!
  • 6 cloves glarlic
  • 1 lb chicken breasts
  • salt/pepper to taste
  • parley for garnish

Step 1: Wash the squash.  Cut in half along the short side.  Scrape out the seeds.

Thai Spag Squash inside

Step 2: Microwave Magic!  Poke the top of the squash halves with a fork and place open side down on a microwave save bowl/plate.  Add a little bit of water to cover the bottom.  Microwave each half for 6 minutes.  Note: If you want to only use the crockpot, cooking time will increase from 1 hour to 4-5 hours.

Thai Spag Squash microwave cook

Step 3: The Secret Sauce. Mix the coconut mix and curry paste in the crock pot.  The crock pot should be on the low setting. Add 4 cloves of garlic, whole.  Slice the other 2 cloves and set aside for the chicken.

Thai Spag Squash sauce

Step 4:  Add some Protein.  Place chicken in a single layered baking dish.  Cover slightly with some of the coconut/curry mixture and top with garlic clove slices.  Set aside to marinate until about 20 minutes until the squash is done.  Then preheat the oven to 350 degrees and bake for 15 minutes or so until chicken is cooked thoroughly.

Thai Spag Squash chicken

Step 5:  Crock Pot time!  Add the squash halves, open side down to the crock pot.  Now let it simmer for about 1 hour if you used the microwave or 4-5 hours if not.  The squash will be very, very hot and should be very soft at the end of the time.  You can see my squash didn’t fit completely in the crock pot… amateur move… make sure it fits!

Thai Spag Squash crock pot

Step 6: Prep the dish. After the crock pot time has elapsed.  remove the squash from the pot.  Using a fork, fork out (for lack of a better word) the insides of the squash.  It should come out easily and looking like spaghetti. Take the garlic from the pot and squash it.  Now add it back to the sauce and pour the sauce over the spaghetti.

Thai Spag Squash noodles

Once the chicken is done, top the plate with the Thai Curry Chicken and serve with Organic Wine YES, PALEO APPROVED!

This sweet girl wanted to play all night and knew exactly where her ball should go for me to get it.

GF pizza Emmie

Bon Appetite!